Over dinner, some vegan friends of mine discussing plans to open a 5 star organic restaurant inside the cabin of an airbus A380.
Exactly what I thought too! But they raised an interesting point: apparently the taste of certain foods changes depending on the altitude you consume it at.
I looked into it a little and discovered lots of interesting facts about Heston Blumenthal cooking salmon and whatnot for astronauts, but not must hard-chemistry behind why our sense of taste depletes the higher in the atmosphere we go.
So what causes such a taste discrepancy? Is it compounds within the food that "lose" their flavour, or it just our perception of taste that changes?