Most people confess that it’s the noise right before takeoff that gets to them, while others say it’s the smell of pancakes. Pancakes on a plane? The smell is unmistakably sweet……maple syrup-ish……maybe mixed with a little butterscotch schnapps. If you’ve ever smelled this, know that your seat mate isn’t secretly housing a stack of pancakes under the seat. That mysterious scent is actually a very normal — and very important — part of flying. That intriguing smell is actually de-icing fluid, and it’s one of the most critical safety measures in winter aviation. If a plane is not properly de-iced, the ice and snow buildup on the wings and control surfaces disrupt the airflow over the top portion of the wing and prevent the plane from generating the necessary lift for a safe takeoff, which could prove catastrophic. The de-icing process itself is a carefully choreographed operation. Ground crews first spray a heated de-icing fluid under high pressure to remove existing snow, ice and frost. Then they apply a different anti-icing fluid to create a protective layer, preventing new buildup before takeoff. The whole process typically takes 10 to 20 minutes, depending on the aircraft’s size and the weather conditions. The distinctive aroma comes from propylene glycol, the main ingredient in de-icing fluid. Some passengers describe it as smelling like maple syrup or cotton candy. While it’s not something you’d want to bathe in, the fluid is non-toxic and not harmful to breathe in. Some passengers with heightened sensitivities might experience minor irritation or sneezing, but for the vast majority of travelers, it’s simply an unusual scent that passes quickly. The smell is temporary and typically dissipates within minutes of takeoff. You can, of course, avoid the smell altogether by limiting your flying times to the summer months, when de-icing is not needed.
