Are you the problem with airline food? (video)

Airline food is notoriously bad, and has been for years. You're often confronted with a soggy croissant in the morning or an unknown fish or meat dish covered in sauce in the evenings.

And if you're flying on a low-cost carrier, the price you'll pay for a packet of crisps may even break your bank balance.

But scientists have recently revealed there may be a reason why food never tastes as good in the air as it does on the ground.

See also: Which airline serves the best food?

When you're on a plane that's 30,000 feet in the air, your tastebuds are dulled by almost 30 per cent, this means that the same dish will taste completely different depending on where you are.

The air pressure and lack of humidity can dry up food and take its flavour away.

Airlines around the world are now making a conscious effort to try and change that.

See also: Singapore and Qantas revealed as best airlines in world

Gerry McLoughlin, Executive Chef at United Airlines, said: "There was a day when I started in this business where definitely we had what they called the 'mystery meat'. Put something on the plate and then cover it with loads of sauce to keep it moist, food was basically to keep you in your seat."

He added: "We've realised again that it's basically part of the customer experience."

Flavour is not just about the taste to the tongue, all your senses are involved when you're eating a meal.

Research from Cornell University found that listening to the white noise of an aircraft while eating actually ended up decreasing the sweetness and saltiness of the foods.

However the same sound actually enhances the savoury taste buds.

McLoughling advises that airline chefs make sure the flavours they are using are a little more intense.

He says: "Definitely I think the experience can take away from the food and the ambience can take away from the food."