Why Some People Associate Cilantro With Soap: An Explanation of the Phenomenon

Coriandrum sativum — the botanical name of this plant — is rich in bioactive compounds with a variety of beneficial properties, including antioxidant, anti-inflammatory, and even neuroprotective effects.

However, for a small but noticeable portion of people, eating cilantro is associated with an unpleasant soapy taste — a completely undesirable sensation for any dish. Scientists have been able to establish that the reason for this phenomenon lies in the genetic characteristics of the perception of the aroma and taste of this herb.

According to research, from 4 to 14% of the population does not like to eat cilantro precisely because for them its taste resembles the taste of ordinary soap. Older data also revealed certain ethnocultural differences in the prevalence of this feature: for example, among people of East Asian descent, it occurred in 21% of cases, while in the Middle Eastern group - only in 3%.

Experts explain this phenomenon by genetic predisposition. Most people who dislike cilantro because of its soapy taste tend to have a common olfactory receptor gene called or6a2. This gene is responsible for the perception of specific aldehyde compounds contained in coriandrum sativum.

Variations in the structure of the or6a2 gene increase the sensitivity of carriers to the aromatic substances of cilantro, causing them to experience an unpleasant sensation of soapy taste. At the same time, people who do not have this genetic feature do not experience this reaction.

Thus, the differences in individual perception of the taste of cilantro demonstrate how much genetics can influence our taste preferences and eating behavior. This phenomenon highlights the importance of taking genetic predisposition into account when planning diets and choosing cooking ingredients.

Unfortunately, to date, there are no reliable ways to directly change the perception of the soapy taste of cilantro in those who have it. However, experts recommend several strategies that can help to neutralize this effect.

First, you can gradually introduce small amounts of cilantro into the diet to gradually adapt the taste buds. Although there is no scientific evidence to support this approach, it may help develop a tolerance to the aroma and taste of the herb.

Second, it makes sense to use cilantro in dishes where it is not the dominant component, but just one of many ingredients. This will help minimize its expression in the overall flavor profile.

Finally, you can experiment with other herbs, spices, and citrus flavors that can successfully replace cilantro without causing a soapy taste.

Overall, the unique phenomenon of perceiving cilantro as soap is a clear example of how closely our genetic characteristics and taste preferences are interrelated. Understanding these mechanisms in the future will help create more personalized nutritional recommendations that take into account the individual characteristics of each person's body.