Abstract
Multidimensional food perception is based mainly on gustatory and olfactory function. Recent research has demonstrated that hypobaric pressure impairs gustatory function and that background noise or distracting auditory stimulation impairs olfactory function. Using a hypobaric chamber, the odor identification, discrimination, and thresholds as well as taste identification and threshold scores were measured in 16 healthy male volunteers under normal and hypobaric (6380 ft) conditions using clinically validated tests. In both conditions, background noise was either canceled out or replaced by white noise presentation (70 dB sound pressure level). Olfactory sensitivity for n-butanol and gustatory sensitivity were impaired in a hypobaric atmosphere. White noise did not influence the odor test results. White noise stimulation impaired sensitivity for sour and sweet but not for bitter or salty tastants. We conclude that hypobaric or noisy environments could impair gustatory and olfactory sensitivity selectively for particular tastants and odorants.
Highlights
Why do food tastes differ or decrease in airborne craft? This question is of interest especially for flight staff, passengers, and pilots
The due to to low air pressure hypobaric atmosphere in a cabin has been hypothesized to be the main contributing factor in a decreased sense of flavor [1,2], but this sense is a multisensory perception built on gustatory, olfactory, and sometimes oral-somatosensory inputs [3]
The ability to smell and taste contributes most to the perception of flavors, so both olfactory and gustatory function should be assessed in flavor perception studies, including those evaluating high-altitude effects
Summary
Why do food tastes differ or decrease in airborne craft? This question is of interest especially for flight staff, passengers, and pilots. The due to to low air pressure hypobaric atmosphere in a cabin has been hypothesized to be the main contributing factor in a decreased sense of flavor [1,2], but this sense is a multisensory perception built on gustatory (tasting), olfactory (smelling), and sometimes oral-somatosensory (feeling) inputs [3]. The ability to smell and taste contributes most to the perception of flavors, so both olfactory and gustatory function should be assessed in flavor perception studies, including those evaluating high-altitude effects. Bert reported decreased olfactory function at high altitudes under low air pressure [6]. Integral chemosensory perception is reported to be affected by a hypobaric environment, leading to decreased taste function [7,8].
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