Sensory cutlery to enhance taste when dining at 35.000 ft.
This research projects aims to speculate about the possibility of connecting senses that are not directly related in the process of tasting, such as touch and taste, in order to enhance the dining experience of passengers flying at 35.00ft.
Flying in a pressurised cabin with high levels of noise, reduces sweetness and saltiness perception around 30% so that food tastes different. Catering companies corrupt meal taste by adding flavours, which often results in customers complaining.
Touch is not affected from such environmental conditions and it has been scientifically proven that can influence taste perception without adding any particular flavour to food.