Optimizing humidity in aircraft

“DRY AIR DOESN’T HELP OUR SENSE OF SMELL,” EXPLAINS FINGER,
“YOU LOSE MUCH OF THE FLAVOR COMPONENT OF FOOD.”

DRY CABIN AIR IS NOT DOING ANY GOOD...

Have you ever arrived after a long flight feeling tired, head-achy, and with a sore throat and congested nose? 

Have you ever wondered why you drink or eat things, such tomato juice, that you seldom crave for otherwise?

Have you ever had a slight touch of grogginess, dry eyes, and dry skin?

 

DRY AIR SYMPTOMS

  • The taste in the mouth changes
  • The viscosity of saliva changes
  • The mucous membranes swell
  • The volatility of odor molecules decrease
  • The nasal cavity dries quickly
  • The ability to vaporize in the nose decreases

 

blue
bg-blue-drops2

Humidity is too low in the aircraft cabin, especially in First Class and Business Class. Dehydration is a degenerative process. Causing all those symptoms.

Our taste changes and is different in the sky. Taste is taste buds and smell. Even short time exposure to extremely dry air affects the nose and mouth.

Actually up to 80% of what we consider taste is actually derived from smell.

The taste is built up around many very complex co-existing factors.

“DRY AIR DOESN’T HELP OUR SENSE OF SMELL, EITHER. TYPICALLY, ODORANTS ARE TRANSPORTED TO OLFACTORY RECEPTORS IN THE NOSE VIA THE MUCUS LINING. WHEN THE NASAL CAVITY IS DRIED OUT, THE EFFICIENCY AT WHICH ODORANTS ARE DETECTED BY THE BRAIN IS REDUCED. WHEN YOU LOSE THE OLFACTORY COMPONENT,” EXPLAINS FINGER, “YOU LOSE MUCH OF THE FLAVOR COMPONENT OF FOOD.”

Dr. Tom Finger

Professor at the University of Colorado School of Medicine and co-director of the Rocky Mountain Taste and Smell Center (Source NBC)