How many times have you complained about airline food being tasteless? New research suggests that, to a large degree, the reason for the “bad food” might just be a change in our ability to perceive taste.

The Fraunhofer Institute, a German research organization, conducted a study on why a dish that would be perfectly ________ in a restaurant would seem unattractive while in the air. In a mock aircraft cabin, researchers tried out ingredients at both sea level and in a pressurized condition.

The air inside an airplane cabin is 15 percent drier than the air that we would ________ breathe while on the ground. In an environment like this, our powers of smell begin to drift away. ________ actually starts to deteriorate the moment we step on a plane. The situation worsens once the airplane begins to climb. In this situation, our nasal cavities swell (肿胀). The swelling messes with our taste buds, making food taste less ________. You know how dining in such conditions can be like if you have ever tried to eat while you are suffering from a cold or the flu. Research has also shown that the lower temperature and air pressure inside of an airplane can make it harder to detect aroma. These airborne molecules (空中的分子), by ________ the nose’s sensory cells, play an important role in the process of tasting.

________, vibrations from the air striking the hull (机身), as well as the roaring of the plane’s engines and the winds outside of it, collectively produce a rather constant “________”, which is equivalent to city traffic. Researchers have found that loud noises ________ our ability to appreciate sweet flavors.

All that being said, “bad food” can’t be blamed solely on the in-cabin conditions. Preparing and serving tasty food for passengers above the clouds is no ________ task. All meals must be cooked on the ground, which demands that the food be robust (味道浓郁的). Such ________ for mass production definitely ties down the chef’s hands.