Some people find cilantro to be a refreshing herb with a bright, citrusy flavor, while others perceive it as having a strong, unpleasant taste, often described as soapy or even like stink bugs. This wide difference in taste perception is not merely a matter of personal preference but involves an interesting biological explanation. Understanding the underlying reasons can shed light on this culinary divide.
The Chemical Culprits Behind Cilantro’s Flavor
Cilantro’s distinct aroma and taste are primarily due to specific chemical compounds called aldehydes. These compounds contribute significantly to its overall flavor profile. Different types of aldehydes, such as (E)-2-decenal and (E)-2-undecenal, are key contributors to cilantro’s unique scent and taste.
These same aldehyde compounds are also found in substances like soap, explaining why some individuals report a soapy taste when consuming cilantro. Certain insects, including stink bugs, release defensive secretions containing similar aldehydes, contributing to the perception of a “stink bug” flavor for some.
The Genetic Link to Cilantro Perception
Individual differences in how cilantro tastes are largely influenced by genetics. Research indicates that a specific olfactory receptor gene, OR6A2, plays a significant role in this varied perception. This gene is located within a cluster of olfactory receptor genes on chromosome 11.
Variations in the OR6A2 gene can affect how intensely individuals perceive cilantro’s aldehyde compounds. Certain genetic variants make people more sensitive to these aldehydes, leading to the “soapy” or “stink bug” taste. While genetics is a factor, the heritability of this taste detection is considered low, suggesting other elements also contribute to the overall experience.
How Widespread is This Taste Difference?
The prevalence of cilantro dislike due to this particular taste perception varies considerably across different populations. Studies show that the percentage of people who report disliking cilantro due to its “soapy” taste ranges from approximately 3% to 21%. For instance, East Asians and Caucasians tend to have higher rates of aversion, with about 21% and 17% respectively reporting a dislike.
Conversely, populations where cilantro is a common ingredient in traditional cuisine, such as South Asians, Hispanics, and Middle Eastern populations, show lower rates of dislike, typically ranging from 3% to 7%. This suggests that while genetics plays a role, cultural exposure and culinary integration may also influence taste acceptance.
Can Your Taste Buds Be Retrained?
For individuals who experience cilantro as unpleasant, there is a possibility that their perception can adapt over time, though success is not guaranteed for everyone. One common suggestion involves altering the physical structure of the herb. Crushing, mincing, or pulverizing cilantro can help break down the aldehyde compounds, potentially reducing their intensity and making the flavor less objectionable.
Repeated exposure to small amounts of cilantro, especially when combined with other strong flavors, might help individuals become more accustomed to its taste. The brain can create new associations with flavors through consistent, positive culinary experiences. This taste adaptation can mitigate the initial aversion, allowing for greater tolerance or even enjoyment.