Food at higher Altitude in a Flight

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Food is generally prepared on the ground. Higher altitudes alter the taste of the food and the function of the taste buds. The food may taste 'dry and flavorless' due to pressurization and passengers feel thirsty. They should take water. But, they prefer alcohol generally most of them. Saltiness and sweetness drops 30% at high altitudes. The low humidity in Airline Cabin also dries out the nose which reduces the olfactory sensors which are responsible for tasting flavor in dishes.