Air travelers report less satisfaction with the taste of food served while flying. Given the dry climate and low humidity in an airplane, predict why food isn't as tasty in the skies
What will be an ideal response?
Both smell and taste are affected by the dry air in the airplane. Olfaction contributes significantly to the sense of taste, so food loses much of its appeal when eaten in an extremely dry environment. Both taste and smell require a moist environment for the chemicals to reach receptors. When odorants reach the olfactory epithelium lining the nasal cavity, they dissolve in the mucus that surrounds the cilia of the olfactory neurons. To reach the taste buds in the crevices between the papillae of the tongue, a substance must first dissolve in saliva. Thus, the dry air of an airplane reduces mucus and saliva, making it more difficult to dissolve chemicals for the sensation of smell and taste.
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