Regarding food on airplanes:
Due to lack of moisture (at 30,000 ft), our sense of smell reduces and this affects our judgement on food taste. At the same time, lower air pressure will also affect the sensitivity of our taste buds. As a result, our perception of saltiness and sweetness of food also drops. All these make food taste blander inside the cabin of a flying aircraft. Of course, caterers of in-flight meals would endeavour to enrich the flavour of their food served aloft in response.
https://www.hko.gov.hk/en/education/weather/weather-and-life/00503-why-does-food-taste-bland-on-airplanes.html