Flavor Alterations Similar to Genetic Mutations Affect Our Culinary Preferences
Mia Hoffmann
2026-03-18
8 min. read
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Taste, as one of the five senses, plays a crucial role in people's lives. Thanks to it, we can enjoy the flavor of delicious foods, but also protect the body from consuming harmful substances. Five basic flavors are distinguished: sweet, salty, bitter, sour, and umami (meaty flavor), although some also speak of a sixth - fatty. However, it turns out that not everyone experiences flavors in the same way. Differences in perception arise from many factors, and one of them is the genetic factor. It has been proven that mutations in certain genes are responsible for different flavor experiences in humans and result in products that are loved by some being boring or even unpalatable for others.
Why certain individuals associate the taste of cilantro with soap
Cilantro is a herb commonly used as a spice, particularly popular in Eastern cuisine. It is an ingredient in widely used blends such as curry or garam masala, which is also increasingly used in Europe. Cilantro pairs well with dishes made with celery seeds, root vegetables, meat, and rice. The plant also has health-promoting properties, including antioxidant, antibacterial, antidiabetic, and cholesterol-lowering properties (B. Laribi et al. 2015). However, not everyone enjoys the taste of cilantro, and some associate it with the taste of soap or dirt. Research has shown that a mutation in the gene OR6A2, which codes for a receptor sensitive to aldehydes in the plant, is responsible for this. This mutation occurs in approximately 10% of the population and is dependent on ethnic origin. Scientists are still investigating the exact mechanism behind this strong aversion to the taste of cilantro (E. Callaway 2012). If someone thinks that Pho soup or cilantro falafel tastes like a dish seasoned with dishwashing liquid, there is no reason to worry - it is a completely normal phenomenon.
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