It’s a drink you’d never think to order at a restaurant. However, it is legion when it comes to flying. It’s quite simple, tomato juice stands out among the many drinks on offer. And some get into the game by ordering this brown-hued nectar, or even marvel at the unparalleled pleasure.
But one question remains: why is it offered almost systematically in the sky? For years, this singularity does not cease to ignite discussion forums. One of the first answers can be summed up in one word: originality. “Since they don’t fly very often, passengers want something original. Orange juice is very reasonable, carbonated drinks are very sweet… Seeing that tomato juice arrives on the trolley, they are interested. It’s a chance to try something they’ll never do anywhere else.“, the cabin manager at Air France argued with Slate .
Another explanation intervenes: the taste of tomato juice. Sweet, salty and acidic at the same time, it seems much more nutritious than plain orange juice, which often causes heartburn. Besides its physical benefits (it’s rich in vitamins and minerals), the drink takes on a special flavor when you take it on the plane. This is for several reasons. One of them would be… the noise. The sound of the engines mixing with the passengers’ conversations is often a major noise nuisance, and the excessive demand on hearing can have an impact and alter the sense of taste.
A change in the perception of flavors
But that is not the only explanation. The cockpit environment is very dry. the humidity level can go down to 10%, that is, the humidity level is much lower than what can be encountered in everyday life (the humidity level that is recommended for humidity at home should usually be between 45 and 65%). Low cabin pressure increases the volume of gas in our bodies and causes swelling of the olfactory mucosa, which changes our perception of taste. As a result, passengers are less sensitive to salty and sour tastes. And it would just benefit…tomato juice.
How to understand it? In 2010, Lufthansa wants to know why it sells more liters of this drink than beer, but a German symbol. He then commissioned the Fraunhofer Institute (now Fraunhofer-Gesellschaft), which specializes in applied science research, to solve this mystery. And the scientific organization comes to the conclusion that the taste of tomato juice would be better perceived at altitude. “Tomato juice under normal pressure was rated significantly lower. He has been described as [ayant un goût de] moldy Pleasant fruity aromas and sweet, refreshing taste impressions appeared during the flight.explained Dr. Andrea Burdak-Freitag, who conducted the study at the time.
Tomato juice, the ultimate expression of umami.
Paradoxically, then, tomato juice, which is underappreciated on the ground, becomes a very pleasant dish when it comes time to take to the air. Erasing common flavors to discover others has a name straight from Japanumami. Next to sweet, salty, bitter and sour, there is this 5th taste with a very unique taste. Except for one letter, the word could be an anagram of “delicious,” and that’s probably not a coincidence. French for “delicious taste”. Parmesan, ripe tomatoes, Roquefort, pata negra ham are just as many items that are provided with it without anyone knowing.
This flavor was recognized in the early 20th century by Professor Kikunae Ikeda of Tokyo Imperial University. While enjoying dashi, a broth very common in Japanese cuisine, he notices that the taste is different from what he knows. He then calls it “umami” (umai meaning “delicious” and mi meaning “taste”). In fact, it’s more the feeling than the taste, strictly speaking, with this mouth-pleasing sensation that makes you want to come back.
With this understanding, tomato juice seems to regain its noble letters. But beware of overconsumption. This red nectar is salty. However, excessive salt consumption can promote water retention. And we know that staying well hydrated on a plane remains one of the keys to a successful trip.
Source: Le Figaro
