Posted on Friday, July 30, 2010 at 10:47:24 AM

Taste buds become much less sensitive to sweetness and saltiness at high altitudes, according to scientific tests conducted by the largest airline catering company, LSG Sky Chefs. Researchers tested various flavors in a low-pressure chamber that mimics high-altitude flight conditions, concluding that sour and spicy flavors hold up better than sweet or salty. Another finding: Food may be more flavorful in coach class, where greater passenger density keeps humidity higher, helping to improve the sense of smell.

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