Bloody Mary is perfect in-flight tipple
We’ve all been there – that moment on the aeroplane when the trolley’s passing and the attendant says the famous words – “What would you like to drink, sir/madam?” Next time, ignore the tutting from your spouse or partner and opt for something alcoholic. Science says you should.
That’s according to Professor Barry Smith, founder of the Centre for the Study of the Senses at the University of London, who claims a Bloody Mary is actually the best option for an in-flight tipple.
And who are we to argue with a scientist? Mr Smith argues that there are a lot of secret factors that help the cocktail attain its top position on the ranking table, including its main ingredient – tomato juice.
Writing in the journal Flavour, he says: “My suggestion is that tomatoes are full of umami – a flavour enhancer.”
Referred to as the fifth taste, umami is one of the few flavours that is not dulled when we go up in the air. It’s actually present in a lot of things, and is responsible for the savoury sensation of asparagus, meat and cheese.
“As the taste of umami itself is subtle and blends well with other tastes to expand and round out flavors, most people don’t recognise umami when they encounter it, but it plays an important role making food taste delicious,” says the Umami Information Centre.
That’s not all though – the splash of Worcestershire sauce plays its part in tickling our nose and getting the taste buds working in the pressurised cabin, counteracting the stale air and the roaring sound outside.
The question is, does Professor Smith buy into his own theory enough to opt for a Bloody Mary aboard a Boeing 727? Apparently not – his in-flight tipple of choice is actually Champagne. And lot’s of it.