Why Some People Hate Cilantro

Why Some People Hate Cilantro: The Genetics of Taste

By: Blanca Rebollo

Have you ever wondered the reason behind why one of your friends loves cilantro and the other can’t stand it? This strong divide is not a matter of opinion; it lies in genetics.

Scientists have identified a gene called OR6A2 that influences how certain smell-related chemicals are detected. Variations in this gene can explain why some individuals are sensitive to compounds in cilantro and some absolutely love the taste (like me!).

How Taste and Smell Work Together

Although we often think of taste as something that happens only on the tongue, flavor perception is the result of a combination of taste and smell signals working together. Taste buds on the tongue detect the five basic taste categories: sweet, salty, sour, bitter, and umami. However, these taste buds only account for part of the process. Much of what we recognize as flavor actually comes from our sense of smell. When we eat, tiny odor molecules released from food travel up to the olfactory receptors in the nose, where they bind to specialized receptor proteins. These receptors are encoded by specific genes and allow us to detect a wide range of scents and flavors.

The brain then integrates the signals from both taste buds and olfactory receptors to create the overall flavor experience we perceive when eating. This connection also explains why food often seems bland when we are sick. Excess mucus production and inflammation during a cold block the nasal passages, and even though the taste buds on the tongue are still functioning, the reduced sense of smell means the brain receives fewer flavor signals.

The Role of the OR6A2 Gene

One of the key genetic factors involved in cilantro perception is the OR6A2 gene. This gene codes for an olfactory receptor. It is particularly sensitive to a group of chemical compounds known as aldehydes. These compounds are naturally present in cilantro and contribute to its distinctive taste. Similar aldehydes are also found in soaps and some cleaning products, explaining why cilantro tastes soapy to certain people (Gisladottir R. et al., 2020).

Not everyone detects these compounds in the same way. Some individuals carry genetic variants of the OR6A2 gene that make them more sensitive to aldehydes. As a result, cilantro may taste bright and fresh to some and unpleasant to others.

How Common is the “Cilantro Soap” Gene?

The genetic variation linked to cilantro’s soapy taste is more common than one might expect. Research suggests that about 4-14% of people strongly dislike cilantro due to genetic differences. Interestingly, the prevalence of this trait varies between populations. It appears more frequently in individuals of European ancestry and less often in South Asian and Latin American populations, where cilantro is commonly used in traditional cuisine (Mauer L. et al., 2012).

Genetics is not the sole factor of taste preferences. Cultural exposure and repeated experience with certain foods greatly impact how people perceive and tolerate flavors.

Genetics vs. Experience: Can you learn to like cilantro?

While genetics and culture can influence how cilantro tastes, it does not necessarily determine whether someone will always dislike it. Even individuals who carry genetic variants that make them more sensitive to the compounds in cilantro may learn to tolerate or even enjoy it over time. Furthermore, if the cilantro is cooked, dried, or blended, the aldehydes that cause the soapy taste can break down, making it more palatable even for those with the gene.

Ultimately, the cilantro debate highlights how both genetics and experience shape our perception of taste. While genes like OR6A2 can influence how certain chemical compounds are detected, our diets, cultures, and repeated exposure to foods contribute to how we experience flavors. The next time someone insists that cilantro tastes like soap, the reason may not simply be a result of picky eating; it could be written in their DNA.

References

Gisladottir, R. S., Ivarsdottir, E. V., Helgason, A., Jonsson, L., Hannesdottir, N. K., Rutsdottir, G., Arnadottir, G. A., Skuladottir, A., Jonsson, B. A., Norddahl, G. L., Ulfarsson, M. O., Helgason, H., Halldorsson, B. V., Nawaz, M. S., Tragante, V., Sveinbjornsson, G., Thorgeirsson, T., Oddsson, A., Kristjansson, R. P., … Stefansson, K. (2020). Sequence variants in TAAR5 and other loci affect human odor perception and naming. Current Biology, 30(23). https://doi.org/10.1016/j.cub.2020.09.012

Mauer, L., & El-Sohemy, A. (2012). Prevalence of cilantro (Coriandrum sativum) disliking among different ethnocultural groups. Flavour, 1(1). https://doi.org/10.1186/2044-7248-1-8