How various foods stack up at higher altitude, according to study

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How various foods stack up at higher altitude, according to study

Preparation of food may require changes in time, temperature or recipe

Published: December 06, 2019 19:39 Malavika Kamaraju, Features Editor and Compiled by Christian Borbon, Digital Content Producer

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191206 food1 — Tomato juice: Among the bestbehaved taste sensations at high altitudes. Image Credit: Supplied

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191206 food2 — Salt: Perception is reduced by between 20 and 30 per cent. (For example, when boiling potatoes or pasta or blanching fresh vegetables, extra salt is added to make them “fit for on board consumption”, as it is called.) Image Credit: Supplied

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191206 food 3 — Table sugar: Perception of fruit’s real taste and [sweetness of] table sugar is reduced by between 15 and 20 per cent. Image Credit: Supplied

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191206 food4 — Herbs: Aroma of herbs also diminishes. In contrast, the taste threshold of acids remains the same. Cardamom, lemon grass, curry flavours, maintain their profile at higher altitude. Image Credit: Supplied

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191206 cuisines — Cuisines: Some types of cuisines fare better up in the air. Middle Eastern and Asian cuisines, for example, with their liberal use of spices and roots have a stronger “flavour profile” as they encompass the umami flavour. Image Credit: Supplied

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191206 food 6 — Western and Middle European cuisines have a comparatively lesser flavour profile. Image Credit: Supplied

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191206 food 7 — Cream soups and sauces: Salt is added to almost all Western cream soups or sauces (except for tomatobased sauces like Marinara or basil pesto sauces). Proteins in a sauce reheat well due to the moisture. Image Credit: Supplied

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