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If you've ever brought a favorite treat along to enjoy on a flight – a special chocolate bar, stacked-high sandwich, or flaky pastry, say – you might have noticed it didn't taste as great at 30,000 feet.
It's not just you.
Flying has a very real effect on the smell and taste of food and drinks for a number of reasons.
Herbert Stone, who has a PhD in nutrition, worked on food for the Apollo Moon Mission. He says that says chilly airplane temps are partly to blame. We don't taste flavors as well when it's cold.

Remember too, that taste and smell are inextricably combined, so what affects your sense of smell impacts tastes big-time.
Pressurized cabins lower blood oxygen levels, and that reduces the ability of olfactory receptors. And the constantly circulating, super-dry air of the airplane cabin—an average 12 percent humidity, lower than that of the Sahara Desert—directly affects the nose.
"Low moisture and air movement will dry the nasal passages and this reduces odor and taste sensitivity," says Stone, who adds that when the exact same food is tested at sea level, "it will be rated as stronger and more intense."
Then there's the noise—the drone of the airplane's engines, the baby screeching in the back row—also affects how food tastes.