Can Aromas Solve Astronauts’ Food Woes? New Study Says Yes!

Scientists from RMIT University have examined how common food aromas might explain why astronauts often find space meals tasteless and struggle with nutrition. Published in the International Journal of Food Science and Technology, this research also offers potential solutions for improving the diets of isolated individuals on Earth, such as nursing home residents.

Study Overview and Findings

The RMIT University team conducted their study with 54 adult participants exposed to various food aromas, including vanilla, almond extracts, and lemon essential oil. These aromas were tested in normal Earth environments and a simulated International Space Station (ISS) environment using virtual reality (VR) goggles.

Lead researcher Dr. Julia Low from RMIT’s School of Science noted that vanilla and almond aromas were perceived as more intense in the ISS-simulated environment, while the lemon scent remained consistent. 

This increased intensity was linked to benzaldehyde, a sweet chemical compound in vanilla and almond aromas. The study also found that individual sensitivity to these smells influenced the changes observed.

Dr. Low emphasized that feelings of loneliness and isolation could impact how isolated people perceive food aromas and tastes. This study is the first of its kind to use a large sample size to capture variations in individual experiences of aromas and tastes in isolated settings.

Implications for Space Travel and Earth

Space Travel Associate Professor Gail Iles, a former astronaut instructor and co-researcher from RMIT, highlighted the nutritional challenges astronauts face despite well-planned diets. “Long-term missions, especially to Mars, require a deep understanding of diet and food interaction,” said Iles.

In space, weightlessness causes fluid to shift upward, leading to facial swelling and nasal congestion, which affect smell and taste. Although these symptoms usually subside, astronauts continue to report a lack of enjoyment in food, indicating other underlying factors.

“The VR study remarkably simulates the space station experience, altering how aromas and tastes are perceived,” Iles added.

The study’s findings have broader implications beyond space travel. Associate Professor Jayani Chandrapala, a food chemistry expert from RMIT, suggested that benzaldehyde’s sweet aroma could enhance food flavors for socially isolated individuals, like nursing home residents, improving their nutritional intake.

Dr. Low stated, “This study could help personalize diets in socially isolated situations, enhancing nutritional intake.”

The study’s first author, Ph.D. scholar Grace Loke from RMIT, collaborated with International Flavors and Fragrances from the Netherlands.

By understanding the role of aromas in taste perception, especially in isolated environments, this research paves the way for better dietary strategies both in space and on Earth.