Lufthansa says its passengers drink over 1.5 million liters of tomato juice a year. Scientists from the Fraunhofer Institute of Building Physics tried to understand the phenomenon of the popularity of the drink.
According to their research, there are objective reasons that make tomato juice popular.
“Firstly, low pressure and airplane noise affect our taste sensations. The body is stressed, reactions are slower, and the lack of oxygen reduces the sensitivity of taste buds. Therefore, your favorite food in the sky can seem insipid.
People want more spices and salt, which are more than enough in tomato juice. It also contains a so-called umami flavor enhancer that is immune to pressure changes. On the ground, the drink may seem too rich and sour, but on board, it is the best option,” the scientists say.
It is noted that staying in a dry and sealed cabin leads to dehydration.
“Tomato juice tastes better in low-pressure conditions,” the study found.
In addition, according to experts, because of the dry air in the plane, you want to drink more than on the ground.
“It’s like a cold. The nasal mucosa swells, the perception of smell and taste worsens,” Florian Mayer, an employee of the institute, is quoted in the study.
Scientists believe that due to fiber and a set of minerals, thick tomato juice quenches not only thirst but also hunger.
“It helps to replenish electrolyte deficiencies and contains vitamin C, which strengthens the immune system. If you feel that the nose, throat, or even the skin is dry, pay attention to tomato juice,” the document says.