A lot of ar travelers complain about the taste of airline meals. One of the major reasons for this is that our taste and smell do not work as well in an aircraft cabin at high altitudes as on the ground because of the high pressure. In addition, dryness inside the cabin also affects the way we sense the flavors of food. Background norse is another important factor. Long exposure to loud noises, like that of a jet engine, dulls sweet flavors while it intensifies the savory taste present in some food like tomatoes, seaweed and mushrooms.