We learned that tomato juice being on ground level is […] not overly fresh […] However, as soon as you have it at 30,000 feet, tomato juice shows, let’s say, its better side. […] Here’s why: When you’re cruising at altitude, cabin pressure is low — similar to the atmosphere one mile above sea level. That low pressure does several things. Your blood gets less oxygen, which makes your odor and taste receptors less sensitive. Mucus in your nasal cavities also expands in the low pressure environment, which makes it even harder to taste.

On top of that, most airlines keep the cabin at about 10 to 15 percent humidity. This dries out your nose and mouth, cutting down your sense of taste even more. Congestion, dehydration — it feels kind of like having a bad cold. Sweets are less sweet, salty food is less salty, and […] as a result, most airplane food tastes bland, but tomato juice actually tastes better up in the air.

Ja recimo redovno pijem sok od paradajza na letovima, ali ga pijem i u normalnim okolnostima, međutim u avionu mi osetno više prija, i sad znam zašto.

Još jedna zanimljiva povezana priča od mog prijatelja koji je bio na kampovanju i poneo je brdo neke konzervirane namenske hrane koja mu se toliko svidela da je kupio još konzervi kad se vratio sa kampovanja da ima kući da napravi klopu na brzinu kad ga mrzi da kuva. Međutim, kad je probao konzervu te hrane kući nije mogao da veruje koliko je imala intenzivan i slan ukus. Ispostavilo se da je hrana bila namenjena za kampovanje na velikim nadmorskim visinama i da je spremana na isti način kao i obroci u avionu (sa mnogo više začina i soli, kako bi na tim visinama imala sličan ukus kao ista jela na tlu).

https://www.nbcphiladelphia.com/news/weird/WHYY-Why-do-we-Drink-Tomato-Juice-on-Planes–278032761.html