Factors such as background noise and cabin pressure alter our taste perception, a phenomenon that has intrigued both researchers and airlines looking to enhance the flight experience. Recent research has revealed how umami, the fifth taste, could play a key role in this environment.
Eating on an airplane is rarely associated with culinary excellence. In a study by Charles Spence and his team at the University of Oxford, it was shown that while airplane noise can suppress sweet and salty flavors, umami remains remarkably stable.
This could be crucial for improving airline food, as umami—found in foods such as tomatoes, seaweeds, mushrooms, and meats—not only withstands flavor suppression in noisy environments but could also enhance other basic tastes. This effect is supported by findings that umami could even enhance the perception of sweet and salty flavors when properly combined, offering a viable strategy to counteract flavor loss in flight.
The impact of noise on taste perception is a complex phenomenon involving the interaction of several senses. According to Charles Spence’s research, high noise levels, such as those experienced on an airplane, can significantly suppress the perception of sweet and salty flavors.
This effect is attributed to the cognitive distraction that noise causes, which can reduce our ability to focus on the taste characteristics of food. Additionally, noise can alter the way our brain processes the information received from our senses, including taste.
In contrast, umami appears to resist this suppressive effect and, surprisingly, may enhance other tastes, offering a unique window to improve the culinary experience in noisy environments such as commercial flights.
Besides noise, background music also significantly influences the eating and drinking experience.
A study on how music affects beer tasting found that certain types of music can enhance the hedonic and flavor perception of beverages.
This discovery suggests that airlines could strategically tailor the sonic environment to enhance passengers’ taste experiences, selecting music that complements and enhances the flavors of their menus, especially those rich in umami.
At Done Properly, we explore how a deep understanding of umami can be applied to gastronomy in challenging circumstances, from onboard catering to new consumer trends, nutritional regulations, and sustainability goals.
Our ingredient, RAISE®, a natural umami enhancer derived from sources like mushrooms and yeast, exemplifies how flavor science can be subtly integrated to enrich foods without resorting to artificial additives.
We encourage chefs and food development professionals to experiment with umami and sound environments to create dishes and cocktails that not only meet but exceed expectations in challenging conditions, opening new dimensions in the culinary experience.
