According to science, this is the only delicious cocktail on board

The impression of plane food varies from person to person. Some like it, while many don’t. but nevertheless, Alcohol is something that corporate services do not assign to their consumers. Passengers have many options to choose from on board. Whatever is here One drink in particular can give you a great tasting experience while you’re on the plane: the Bloody Mary. According to science It tastes better at an altitude of 9 thousand meters.

as study For 2016 carried out by a group of researchers from Cornell University Posted in Journal of Experimental Psychology: Human Perception and Performance, Tomato juice, also known as the main ingredient in Bloody Mary, It tastes better in the air due to the noise level on board which affects human perception of taste.

To reach their conclusion, the team was 48 participantsHe’s going to try a variety of tomato juices with different flavors, including sweet, savory and bitter options. While tasting the juices, The team raised noise levels The participants were asked to rate it The intensity of each flavor throughout the process. The team found out The more noisy the environment, the more difficult it was for participants to detect sweetness. However, the salty flavors (known as “umami”) It was easy for the participants to understand.

it’s about A cocktail with a centuries-old history. It is believed that Bloody Mary It was first made in 1921 And it was prepared by a French waiter named Fernand Petiot in a Harry’s New York Bar in Paris, mixing for Equal parts of vodka and tomato juice. later when Petiot Go to United State as head of King Cole Bar at the St. Regis Hotel in New York, Changed the formula by purifying the cocktail, adding Salt, pepper, lemon juice, a touch of Worcestershire (Berin’s) sauce and a few drops of red Tabasco sauce.

Our study confirmed that In a noisy environment, our sense of taste is compromised. Interestingly enough, this was specific to flavors sweet and umami while blocking the sweet flavor and significantly enhancing the umami flavor.” Robin Dando Assistant professor of food sciences at CornellAnd books about the results of the study. “The multisensory properties of the environment in which we consume our food can change our perception of the food we eat.”

Scientists Cornell They are not the only ones to confirm this delicious discovery. German airline Lufthansa also commissioned study who made it Fraunhofer Institute for Building Physics, Germany, who found itThe combination of dryness and low pressure also reduces the sensitivity of taste buds to both sweet and savory by 30%. This again refers to the fact that In fact, umami-rich foods taste best in the air.

“the multisensory nature What we consider ‘flavor’ is undoubtedly supported by complex central and peripheral interactions.” give. And he concluded: Our results distinguish us new sensory interaction, With interesting implications for the impact of the environment in which we consume food.”

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