For many it is a touch of indispensable citrus freshness in tacos, guacamoles and curris. For others, it is a culinary abomination that It ruins any dish with a disgusting soap flavormetal or even insects. The coriander is undoubtedly one of the most polarizing herbs in the world, an ingredient that does not admit average terms and has generated much frustration.
It is not a matter of taste. For years, science has investigated this phenomenon and the answer is clear: if the coriander knows you soap, it is not being a fussy: The fault, in large part, has your DNA.
The “soap gene” exposed. The key piece of this genetic puzzle found it An association study at a genomic scale (GWAS) published in the magazine Flavour. Researchers analyzed the DNA of almost 30,000 people and found a direct connection between the perception of coriander soap and a specific genetic variant.
The main suspect is a unique nucleotide polymorphism (SNP) known as RS72921001. This small change in the genetic code is found on chromosome 11, just in the middle of a group of olfactory receptor genes. And one of them, called OR6A2, is the perfect candidate to explain the mystery.
Because? The OR6A2 gene encodes a receiver in our nose that is especially sensitive to aldehydeschemical compounds that are key components in the aroma of coriander. Interestingly, these same aldehydes are also a byproduct of the soap manufacturing process and are secreted by certain insects as a defense mechanism.
In essence, people with this genetic variant have a kind of “antenna” superpotent for the aldehydes of the coriander. While a person without this variant perceives a fresh and herbal aroma, someone with the variable of the O6A2 gene receives an overwhelming sign that his brain interprets with the taste of soap.
A more complex genetic cocktail. Although the O6A2 gene is the protagonist, the story does not end there. Another study conducted with twins by the Monell Chemical Sensa Center, and published in Chemical Sensaadd more nuances to the equation. This investigation not only confirmed that coriander aversion has a strong hereditary component – stating the inheritability of taste for coriander in 52% – but also identified other genes involved.
Specifically, there have been three genes that have identified in this genetic combo. The first one is TRPA1 which is known for detecting spicy substances, the second is GNAT3 which is crucial for the transduction of signs of taste in the language. The last is the TAS2R50 That is a receptor of bitter taste.
This suggests that, for some people, the rejection of coriander is not only due to a soap smell, but to a complete sensory experience that may include bitter notes and a sense of unpleasant itching or flavor.
The geography of flavor. Genetics is closely linked to offspring, and coriander aversion is no exception. Statistics demonstrate a fascinating global division, as revealed by a study by the University of Toronto. The prevalence of coriander aversion change dramatically between different ethnocultural groupsaccording to these proportions:
- Oriental Asians: 21%
- Caucasics: 17%
- Afro -descendants: 14%
- South Asians: 7%
- Hispanics: 4%
- Middle East: 3%
These percentages make a lot of sense. These data are not casual. Populations with less aversion are those in whose kitchensh It has been a pillar for centuries, such as Mexican, India, Thai or the Middle East. This raises an interesting evolutionary question: was the kitchen of these regions adapted to a population that genetically enjoyed coriander, or constant exposure for generations helped overcome an initial aversion? The answer is probably a mixture of both.
How to learn to love coriander. While your DNA predisposes you to hate the coriander, it is not necessarily a judgment of life. Inheritability, although significant, is not 100%, which means that environmental factors and exposure play an important role. Experts suggest that it is possible to “train” the brain to accept, and even enjoy the coriander.
Some of the tricks they give is to crust the coriander in the form of pesto or sauce so that the soapy aldehydes are diluted. But you can also bet on introducing it little by little and mixing it with other powerful flavors so that the palate can get used to it.
Images | Lindsay Moe
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