A first-of-a-kind study has suggested that food aromas might be the key to understanding why astronauts struggle to enjoy their meals.
The food options in space are limited. Astronauts mostly fuel up with pre-made meals packed in pouches. These meals are freeze-dried, dehydrated, or heat-treated for long shelf life. Astronauts simply add water for a hot or cold meal.
Now, a first-of-a-kind study from RMIT University has suggested that food aromas might be the key to understanding why astronauts struggle to enjoy their meals. The study found that the environment itself can change how humans perceive aromas and flavors. This unique study used virtual reality to see how the perception of common food aromas changes in space. VR was used to simulate the ISS for participants.
The culprit behind the stronger vanilla and almond smells could be a sweet chemical called benzaldehyde. This, combined with individual sensitivity to smells, could explain the changes in perception.
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