I would argue that they do not taste different. Otherwise, everyone at high altitude ski resorts could save a great deal of money.
I think it more likely that the change in pressure (altitude) impact the ability of people living at low altitudes to taste subtle differences to some degree.
In every blind wine tasting, some cheap, low quality wine will do well in the test for some reason. If taste were greatly affected, why is the effert still put into food selection?