The Genetics Of Cilantro Taste Aversion

Cilantro, a herb with divisive taste opinions, is a staple in various global cuisines and is known for its fresh and citrusy flavor profile. However, its taste is a contentious topic among many, as some perceive it as refreshing while others compare it to soap. What exactly causes this polarizing experience?

What is Cilantro?

Cilantro refers to the fresh leaves of the coriander plant, Coriandrum sativum, widely used in culinary traditions worldwide, especially in Latin American, Asian, and Middle Eastern cuisines. It is known for its distinctive aroma and is used as a cooking ingredient and garnish.

Why Does Cilantro Taste Soapy to Some People?

The perception of a soapy flavor when eating cilantro is a peculiar phenomenon reported by many individuals. This distinct taste is not a result of the herb’s freshness or quality. Still, it is related to the individual’s olfactory receptors and how they process certain substances present in cilantro, especially aldehydes, which are also used in the manufacturing of soaps and detergents.

What is Cilantro Taste Aversion?

Cilantro taste aversion is the tendency to strongly dislike the flavor of cilantro, often associating it with a soapy or metallic taste. This aversion can be so strong that even small amounts of cilantro in dishes can be off-putting to someone who experiences it.

Genetics of Cilantro Taste Aversion

The phenomenon where cilantro tastes like soap to specific individuals has intrigued scientists and food enthusiasts alike, leading to a series of genetic investigations. The root of this taste aversion is largely pinned down to a variation in a group of olfactory receptor genes, which are responsible for our sense of smell. One gene, in particular, OR6A2, has been closely associated with detecting the soapy-flavored compounds in cilantro, known as aldehydes.

OR6A2 Gene

Aldehydes are organic compounds that are found in both cilantro and soaps, and the ability to detect these compounds is significantly influenced by genetics. The OR6A2 gene encodes an olfactory receptor that can bind to the aldehyde molecules. This receptor’s sensitivity varies among individuals due to a genetic variation; those with a specific variant, or allele, of this gene tend to have a heightened sensitivity to these compounds, resulting in the perception of a soapy taste when eating cilantro.

In a study targeting the genetic basis for why some people perceive a soapy taste when eating cilantro, researchers conducted a genome-wide association study (GWAS) involving 14,604 participants of European descent. These participants were asked to report if they experienced a soapy taste when consuming cilantro.

To reinforce their findings, the researchers replicated the study with 11,851 participants who were asked to specify their general preference for cilantro. The study revealed a significant correlation with a specific single-nucleotide polymorphism (SNP), rs72921001, which had a strong association with the detection of a soapy taste, and this association was confirmed in the group that reported whether they liked cilantro. The SNP in question is located in a region dense with olfactory receptor genes on chromosome 11, including the OR6A2 gene. OR6A2 is particularly tuned to bind with the aldehydes responsible for cilantro’s distinct smell, which likely explains the soapy taste phenomenon.

Furthermore, the study assessed the heritability of this cilantro taste perception, concluding that while common SNPs contribute to this trait, they only explain a small portion of the variability, with an estimated heritability of 0.087. This suggests that other factors, including genetic variations not accounted for by common SNPs, may also play a role.

SNPs

Key Single Nucleotide Polymorphism (SNP) related to cilantro taste aversion based on the passage above:

SNP ID	Gene	Location	Allele Associated with Cilantro Aversion	Phenotypic Effect
rs72921001	OR6A2	Chromosome 11	Specific variant(s) (e.g., ‘A’ allele)	Heightened sensitivity to aldehydes, resulting in a soapy taste perception of cilantro.

This table shows that the SNP rs72921001 in the OR6A2 gene, located on chromosome 11, is associated with the ability to taste the soapy-flavored compounds in cilantro. The presence of certain variants or alleles, such as an ‘A’ allele, is linked to a heightened sensitivity to these aldehydes, leading to the characteristic soapy taste experienced by some individuals when consuming cilantro.

Section Summary

Understanding the genetics of cilantro taste aversion not only illuminates why this common herb splits opinion but also exemplifies how genetic variations contribute to the diversity of human taste and the intricate nature of the relationship between our genome and our environment. It’s a classic case of nature versus nurture playing out on the dinner plate, with genetics setting the stage for our sensory experiences.

Recommendations

For those who find the flavor of cilantro unpleasant, it can be excluded from recipes without significantly altering the dish’s essence. Alternatively, one might try crushing the leaves, as this method can convert the aldehydes into other substances, potentially making the taste more palatable. It is also suggested to introduce cilantro in small amounts to dishes, as repeated exposure can sometimes diminish the intensity of aversion.

Summary

Cilantro is a versatile herb that either adds a zestful flavor to dishes or evokes a strong distaste in some individuals. This difference in perception is largely due to genetic factors that affect our sense of smell and taste. While cilantro taste aversion might be a hurdle for enjoying certain dishes, understanding its roots in genetics can foster a more accommodating approach to meal preparations and may encourage gradual adaptation to its unique flavor profile.

References

https://flavourjournal.biomedcentral.com/articles/10.1186/2044-7248-1-22
https://health.clevelandclinic.org/do-you-love-or-hate-cilantro-the-reason-may-surprise-you/