A pinch of salt, some pepper and a Boeing 747: These are the best ingredients for a particularly delicious tomato juice. Not only flight attendants know that most people taste better at 10,000 meters than on the ground, it has now also been scientifically proven. The low air pressure in the cabin actually allows fruity smells and sweet, cooling taste impressions to come to the fore. And the otherwise rather watery tomato juice suddenly tastes really ripe, aromatic and freshly harvested. How it should be.