NoUFO From Germany, joined Apr 2001, 7957 posts, RR: 12 Posted (4 years 7 months 1 week 6 days 11 hours ago) and read 12544 times:
Feel free to move this thread to non-aviation if you like. However, rest assured this is *not* an early April fool.
// --- snip snap
Why do airline passengers order tomato juice so very often, even if they wouldn't touch that stuff on the ground?
This last mystery of aeronautics was solved after Lufthansa asked Fraunhofer Institut (the people who brought you MP3 and improvements on telescopes among other things) to investigate into this question.
Flavor chemist Andrea Burdack-Freitag used the fuselage of an Airbus A310 standing in a huge pressure chamber, filled it (the fuselage) with randomly selected people and was playing around with the pressuration system. Such, she found that our taste depends on the atmospheric pressure. Under normal pressure, tomato juice was described as "moldy". A lower pressure changed the anticipation to the better, and the same juice was described as "fruity", "sweet" and "refreshing".
Burdack-Freitag also served airline meals while simulating different altitudes. At high altitude a priviously well seasoned meal tasted bland.
According to Burdack-Freitag, the taste of salt pepper and herbs dimmish "as if you have a cold".
Lufthansa announced they will adapt their servings to the new findings.
You can but they actually wanted to reduce the pressure to simulate cruising altitude, this may have been easier done in a low pressure chamber. It is also likely they only had a portion of fuselage to work with.
If your camera sends text messages, that could explain why your photos are rubbish!
tonymctigue From Ireland, joined Feb 2006, 1944 posts, RR: 9
Reply 11, posted (4 years 7 months 1 week 6 days 4 hours ago) and read 11426 times:
Quoting BoeEngr (Reply 4): This makes me chuckle. First, I thought to myself it sounds pretty crazy. Then I remembered that I always order tomato juice on a flight and almost never get it on the ground. Hmmm...
You know that I've often wondered, why the hell is tomato juice even offered as an option on flights. The taste of tomato juice is quite upsetting. Now I know. Now I have one less thing to ask myself whenever I fly.
Next Flights: 27/06/14 CX 178 MEL-HKG; 28/06/14 CX 830 HKG-JFK; 04/07/14 EI 134 BOS-SNN
SolarFlyer22 From US Minor Outlying Islands, joined Nov 2009, 1087 posts, RR: 3
Reply 15, posted (4 years 7 months 1 week 6 days 2 hours ago) and read 10635 times:
Yeah there has been some research into this type of phenomenon and it makes sense. When they test airline food its on the ground not in the air which doesn't help. I suspect I have encountered a similar situation at high altitude in the Swiss Alps. Certain tastes seem to be exaggerated.
kingFriday013 From United States of America, joined May 2007, 1300 posts, RR: 9
Reply 17, posted (4 years 7 months 1 week 6 days 1 hour ago) and read 9727 times:
I like tomato juice both on the ground and in the air (it does taste better in the air, though ). Since just before Thanksgiving, on my US Airways Express flight, I tried the bloody mary mix for the first time, and that is now my choice for inflight beverage (3 more years until I don't have to ask for just the mix... I still don't ask for just the mix but that's all I get).
Tho' I've belted you an' flayed you, By the livin' Gawd that made you, You're a better man than I am, Gunga Din!
elpinDAB From United States of America, joined Apr 2005, 479 posts, RR: 4
Reply 20, posted (4 years 7 months 1 week 6 days 1 hour ago) and read 9315 times:
Quoting NoUFO (Reply 16): Quoting Birdwatching (Reply 8):
s it really necessary to put the fuselage in a pressure chamber? Can't you just pressurize the fuselage at ground altitude?
Wouldn't that result in a higher pressure?
Quoting StealthZ (Reply 9): You can but they actually wanted to reduce the pressure to simulate cruising altitude, this may have been easier done in a low pressure chamber. It is also likely they only had a portion of fuselage to work with.
As StealthZ said, certain types of pressure chambers can create low pressure environments to simulate an airliner's cabin at cruise, and even lower. The US Air Force even has special chambers that simulate high altitude environments to train flight crew members on the effects of hypoxia. These can simulate altitudes of at least 25,000ft.
Interesting experiment too! I've wondered the same about tomato juice myself. The huge number of passengers who order it in the air probably don't drink it that much on the ground. Even I've never bought any at a grocery store, but I find myself playing with the idea of choosing it as my inflight beverage.
sralfalo From Germany, joined Nov 2005, 71 posts, RR: 0
Reply 23, posted (4 years 7 months 1 week 6 days ago) and read 8917 times:
AIRLINERS.NET CREW PHOTO SCREENER
On my last BA flight LHR-HAM I asked the purser for my favourite in-the-air-drink. To my big surprise he replied "I'm afraid we don't serve tomato juice on BA flights anymore". Is that true?
I really was disappointed. How can you ignore such a huge demand by your costumers?