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A specific type of olfactory receptor gene, known as OR6A2, makes some people very sensitive to aldehydes, the organic compounds responsible for cilantro's distinctive aroma.
Some people don't like cilantro because of a genetic variant in the OR6A2 gene, which makes them sensitive to aldehydes, compounds also found in soaps. (Generated by AI)
A staple kitchen herb, cilantro is praised around the world for its fresh aroma and health benefits. Packed with nutrients, it enhances the flavor of curries, salads and chutneys alike. However, a significant number of people do not like the herb and call its taste “soapy” or “chemical.”
Scientists suggest that this strong aversion may not simply be a matter of personal preference. Research indicates that genetics could be a key factor behind why cilantro tastes soapy to some people. A specific type of olfactory receptor gene, known as OR6A2, reportedly makes some people very sensitive to aldehydes, the organic compounds responsible for cilantro's distinctive aroma. The same compounds are present in soaps and cleaning products, which explains the unusual association for those affected.
“This is why cilantro can be polarizing,” said a geneticist familiar with the research. “It's not just a culinary option; it's integrated into some people's sensory perception.” The gene is hereditary, meaning that children of parents who don't like cilantro are more likely to find its taste unpleasant. People who carry this variant often describe the herb as tasting like chemicals or perfume, rather than the fresh, citrusy notes that others enjoy.
However, genes are only part of the story. Cultural exposure and childhood experiences also play a critical role. Those raised in regions where cilantro is a culinary staple, such as South Asia, the Middle East, Thailand, or Mexico, often develop a palate accustomed to its aroma. For these people, the taste is familiar and comforting. Conversely, people who encounter cilantro infrequently may find its spicy aroma jarring.
Evolutionary factors may further influence cilantro aversion. Anthropologists note that early humans relied heavily on taste and smell to assess food safety. Strong or unfamiliar plant flavors, particularly bitter or pungent ones, could indicate possible toxicity.
Children, whose taste buds are more sensitive, often reject such flavors at first, although repeated exposure over time can encourage acceptance. Herbs like cilantro, basil, or mint often fall into this category, prompting a cautious response at first.
November 15, 2025, 20:50 IST
