Why do some people think cilantro tastes like soap?

Few foods spark as much debate as cilantro. Some people sprinkle the bright, leafy herb on tacos, salsa and guacamole whenever they get the chance. Others say it ruins an entire meal with a taste that’s oddly familiar: soap.

Up to 14% of the population experience the overwhelming and unpleasant taste of soap when they bite into the peppery herb. It might sound unusual to some, but the experience is very real. And it turns out genetics plays a role.

How genetics affect the taste of cilantro

The soap flavor in cilantro is related to the OR6A2 gene that affects your sense of smell. This gene helps the body detect aldehydes – chemical compounds found in both soap and cilantro. Some people are more sensitive to these compounds, which may make cilantro taste unpleasantly soapy.

“The OR6A2 gene is one of the main genes associated with cilantro taste aversion, but the relationship is a little more complicated than a single-gene determinant,” explains Dr. Jillene Kogan, clinical geneticist and laboratory director of genetics at Advocate Health Care. “Research has found that genetic variants near the OR6A2 gene track with whether a person thinks cilantro tastes like soap or not.”

While genetics may play a large role, Dr. Kogan cautions that multiple genes and many factors can influence whether someone thinks the herb tastes like soap.

“Other genetic variants, as well as culture, personal experience and frequency of exposure also influence whether someone likes or dislikes cilantro,” she adds.

Can genetics influence other food preferences?

Cilantro isn’t the only food whose flavor can be influenced by genetics. Several olfactory genes can affect how people perceive certain tastes and smells:

• Pork: Variations of the OR7D4 gene affect how some perceive androstenone, a compound found in some pork. The gene causes them to think pork smells unpleasant, often like sweat or urine.
• Asparagus: The OR2M7 gene is why people can sometimes smell “asparagus urine” after enjoying the vegetable.
• Bitter foods: Genetic differences can also affect how strongly people perceive bitter flavors. As a result, foods like broccoli, Brussels sprouts and coffee may taste more bitter to some people than to others.

“Genetics can affect how intensely we perceive certain tastes and smells, which can influence food preferences,” Dr. Kogan says. “There are many variants in other genes that can affect sensitivity to bitter flavors, fat taste perception, and preferences for sweet, salty and umami flavors.”

Can you pass cilantro aversion to your children?

Not necessarily. Unlike some traits, cilantro aversion isn’t controlled by a single dominant or recessive gene.

“A child who inherits genetic sensitivity to cilantro’s aldehydes may still learn to enjoy cilantro through repeated exposure or cultural dietary habits,” Dr. Kogan says.

The good news? Whether you pile cilantro onto every dish or you pick off every leaf, your reaction may be as much to do with your genes as your personal preferences.

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