Coriander, Coriandrum sativum, is an herb that evokes strong reactions, often polarizing opinions into fervent admiration or outright distaste. While some appreciate its fresh, aromatic qualities, others find its flavor reminiscent of soap. This article will specifically refer to the fresh leaves of the plant as coriander, acknowledging that the dried seeds are also called coriander but possess a distinct flavor profile. Understanding the reasons behind these differing perceptions reveals an interplay of chemistry and genetics.
The Soapy Sensation Explained
The unique flavor of fresh coriander stems from specific chemical compounds, primarily unsaturated aldehydes, such as (E)-2-alkenals and n-aldehydes. These compounds are also found in substances like soaps, detergents, and certain insects, explaining the soapy, or sometimes “bug-like,” perception for some individuals. Their brain interprets these aldehyde combinations as something other than a typical food flavor.
This unusual taste perception is largely attributed to a genetic component. Research has identified a specific olfactory receptor gene, OR6A2, which plays a role. Individuals with a particular variation in this gene are highly sensitive to these aldehydes, allowing their olfactory receptors to bind strongly to these compounds. This heightened sensitivity means the brain receives a strong signal, translating the presence of these aldehydes into an unpleasant, soapy flavor.
The Desirable Flavor Profile
For individuals without the specific genetic variation in the OR6A2 gene, the same aldehydes in coriander are perceived differently, often pleasantly. Instead of soapiness, these compounds contribute to the herb’s complex and appealing flavor. The aldehydes, along with other aromatic components, create notes described as citrusy, bright, and fresh.
Beyond the aldehydes, coriander also contains other aromatic compounds that enhance its desirable profile. Linalool, a terpene alcohol, contributes floral and spicy notes, while geraniol adds to the overall aromatic bouquet. These compounds combine to give coriander its characteristic fresh, green, and sometimes peppery taste, valued in many global cuisines.
Altering Your Taste Perception
For those who find coriander unpalatable, taste perception can be altered over time through repeated exposure. This aligns with neuroplasticity, the brain’s ability to reorganize itself. Gradually introducing the herb can help desensitize the brain to the initial “soapy” signal, potentially leading to a more neutral or positive perception.
Incorporating coriander into dishes in specific ways can also mitigate its intense flavor. Finely chopping or crushing the leaves can help break down some of the aldehydes, potentially diminishing the soapy taste. Additionally, integrating coriander into strongly flavored dishes allows other ingredients to temper its intensity and blend its unique notes into a more harmonious profile.