Some people love cilantro and want to add it to any dish, while others say it smells like bugs and they can't eat it. A DNA testing company has found that genetic differences are what divide people into those who like or dislike coriander.
It's common for some people to like and dislike the same food. Many of them taste the same. A typical example is chili peppers. Everyone can feel the stimulation of spicy food, but whether they like it or not varies from person to person.
However, in the case of cilantro, a large-scale study by a DNA testing company shows that the taste of coriander varies depending on the genes that recognize the taste.
The team surveyed thousands of respondents about their preference for coriander and identified single nucleotide polymorphisms (SNPs) associated with coriander aversion. The researchers say the SNP is located in a group of genes encoding olfactory receptors.
One encodes an olfactory receptor called OR6A2, which specifically binds to aldehydes, giving coriander its distinctive flavor. Some aldehydes are described as "fruity and green," while others have a "pungent, soapy smell."
What is OR6A2?
OR6A2 is a gene that codes for a receptor protein involved in detecting certain odors, specifically the odor of a compound called androstenone found in male mammals. This receptor is primarily expressed in the olfactory epithelium, the tissue in the nasal cavity responsible for detecting odors. Variations in the OR6A2 gene can affect an individual's sensitivity to androstenone, which in turn affects how strongly they perceive the smell of androstenone.
The study also found that a preference for coriander may be genetic and vary by race. Specifically, approximately 14% of Ashkenazi Jews living in Europe, 13% of Southern and Northern Europeans, and 13% of African Americans dislike coriander because it tastes like soap. . 9% of people and Latinos, while East Asians and South Asians accounted for about 8% and 4%. Since cilantro is a specialty herb of South and East Asia, cultures with a less soapy flavor may be more likely to adopt it .
Coriander isn't the only example of genetically influenced taste. For example, genetic mutations in the olfactory receptor "OR7D4" make people sensitive to the hormone androstenone. Therefore, people with this mutation may experience a strong odor when eating meat from uncastrated boars.
TAS2R38 is the taste receptor that determines whether you like bitter vegetables such as kale and Brussels sprouts, or hop-bitter beer, and TAS2R31 is the taste receptor that determines whether you like grapefruit, quinine, or saccharin.
People's likes and dislikes of coriander are greatly affected by innate factors and racial factors, but as the number of exposures increases, people may get used to it.
