Ginger Ale Actually Does Taste Different on an Airplane

Ginger ale actually does taste different on an airplane.

Food and drink often taste different on an airplane, usually more bland. But ginger ale maintains a crisp, dry flavor that makes it known for being even better when enjoyed in the air. It all has to do with the way cabin conditions affect our taste buds. Humidity levels inside an airplane cabin generally hover around just 20%, though this can dip even lower. This dryness — combined with low cabin pressures — reduces oxygen saturation in the blood, which in turn lessens the effectiveness of some taste receptors.

A 2010 study commissioned by German airline Lufthansa found that typical cabin conditions inhibit our taste buds’ ability to process salty flavors by as much as 30% and sweet flavors by as much as 20%. And a 2015 study suggests that loud noises in your standard cabin impact the body’s chorda tympani facial nerve, which also lessens the intensity of any sweet-tasting fare.

In the case of ginger ale specifically, passengers typically report that it tastes less sweet than normal in the air. However, while our taste buds may not be able to sense the sugar, the beverage still possesses a sharp, extra-dry flavor, which is often thought to feel more refreshing than ginger ale on the ground. The crispness comes from the slightly spicy nature of ginger flavoring. It makes ginger ale an especially popular beverage aboard planes, and many travel guides recommend ordering the drink in flight for its unique  flavor.

When the first scheduled commercial flights began in 1914, they lacked many modern amenities, including in-flight meals, which weren’t served until 1919 aboard a Handley Page Transport plane connecting London and Paris. On October 11, the company offered passengers boxed lunches containing sandwiches and fruit, which cost 3 shillings (equal to around $11 today). In-flight dining made its way to United States airlines by the late 1920s, with Western Air Express helping pioneer the concept. It offered passengers meals containing fried chicken, fruit, and cake on flights between Los Angeles and San Francisco, though they were unheated and prepped prior to departure. In 1936, United Airlines became the first major airline to install galleys and ovens on planes, allowing crews to heat meals in flight for the first time.