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British Airways thinks it has the answer for flavorless airline food: umami. 英国航空公司(British Airways)认为该公司已经找到了改善平淡无味的飞机餐的诀窍：鲜味(umami)。 Airline food can take a beating on its way to the plate. It's cooked many hours before a flight, then rapidly chilled, wrapped, trucked, stored and reheated. This often leaves it overcooked, dry and tough. In the air, passengers lose about 30% of their ability to taste as a result of extremely dry cabin conditions and high-altitude pressure inside airplanes. So even food that might be appetizing on the ground tastes bland at 35,000 feet. 在端上乘客的餐桌前，飞机餐的味道可能会层层流失。飞机餐制作的时间是在航班起飞之前的数个小时，之后还会经过急冻、包装、运输、存储和再加热等环节。这往往会导致飞机餐烹饪过头，又干又硬。在高空飞行时，乘客会丧失大约30%的味觉，原因是机舱中极度干燥的环境和高空压力。所以，即使在陆地上颇为可口的食物，在35,000英尺的高空也可能会索然无味。 | 
