Why Do Some People Hate The Smell Of Cilantro Genetic Explanation

Cilantro, known as coriander in many parts of the world, is one of the most polarizing herbs in global cuisine. While some people praise its bright, citrusy freshness in salsas, curries, and salads, others describe it as soapy, metallic, or even rotten. This stark difference in perception isn’t just a matter of personal preference—it’s deeply rooted in genetics. The aversion to cilantro is not imagined; it’s encoded in our DNA. Understanding this phenomenon reveals fascinating insights into how human evolution, olfactory receptors, and genetic variation shape our sensory experiences.

The Science Behind Cilantro Aversion

The strong reaction some individuals have to cilantro stems from specific genetic variations that influence how they perceive certain chemical compounds in the herb. Cilantro contains a group of chemicals called aldehyde compounds—specifically long-chain aldehydes—which are also found in some soaps, lotions, and even insect secretions. For people with a particular genetic makeup, the brain interprets these compounds through olfactory receptors in a way that closely resembles the scent of soap or body odor.

This isn't a psychological quirk. It's a biological response driven by the OR6A2 gene, which codes for an olfactory receptor highly sensitive to aldehyde molecules. Individuals who carry certain variants of this gene are far more likely to detect the soapy notes in cilantro, leading to immediate distaste. Studies have shown that those with two copies of the \"sensitive\" variant (one from each parent) report cilantro as unpleasant significantly more often than those without the variant.

“Genetic differences in olfactory receptors explain why cilantro tastes like soap to some and fresh herbs to others. It’s one of the clearest examples of how DNA shapes everyday sensory experience.” — Dr. Sarah Tishkoff, Professor of Genetics and Biology, University of Pennsylvania

How Common Is This Genetic Trait?

The prevalence of cilantro aversion varies widely across populations, reflecting both genetic diversity and cultural exposure. Research estimates that between 4% and 14% of the global population strongly dislikes cilantro due to genetic factors. However, the distribution is not uniform:

• People of East Asian descent show higher rates of cilantro dislike—up to 21% in some studies.
• About 17% of Europeans report disliking the herb.
• In contrast, only around 3–7% of people of African or Middle Eastern ancestry express strong aversion.
• Latin American populations, despite frequent use of cilantro in traditional dishes, still include about 10% who find it unpalatable.

This variation correlates with the frequency of the OR6A2 gene variant across ethnic groups. Populations with longer historical use of cilantro in their diets may also exhibit greater tolerance due to early-life exposure, suggesting a combination of genetics and environment at play.

Tip: If you're genetically predisposed to hate cilantro, try cooking it briefly—heat can break down some of the volatile aldehydes, mellowing the soapy aroma.

Understanding the Role of Aldehydes

To understand why cilantro smells like soap to some, it helps to examine the chemistry involved. Fresh cilantro leaves release several volatile organic compounds when crushed or chewed. Among the most influential are:

• Decanal – imparts a citrus-like scent but can be perceived as waxy or soapy.
• Dodecenal – contributes to the herb’s antimicrobial properties and adds sharpness.
• Aldehyde C9 and C10 compounds – structurally similar to those used in perfumes and cleaning products.

These aldehydes are chemically akin to ingredients used in bar soaps and lotions. In fact, early synthetic soaps used aldehyde-based fragrances that mirror those naturally present in cilantro. For individuals with heightened sensitivity via the OR6A2 receptor, the brain makes a direct association: cilantro = soap. This cross-perception is not unlike synesthesia but operates within the realm of learned and innate olfactory mapping.

Interestingly, removing the aldehydes—through selective breeding or processing—can make cilantro palatable to those who normally reject it. Some agricultural researchers are exploring “soapy-gene-free” cilantro strains to broaden consumer acceptance.

Genetic Testing and Personalized Taste Profiles

With the rise of consumer DNA testing services like 23andMe and AncestryDNA, individuals can now discover whether they carry the cilantro-sensitive variant of the OR6A2 gene. These tests analyze single nucleotide polymorphisms (SNPs), particularly rs72921001, which has been strongly linked to cilantro preference.

Results typically fall into three categories:

Genotype	Description	Likelihood of Disliking Cilantro
AA	Two copies of the sensitive allele	High (75–80%)
AG	One copy of the sensitive allele	Moderate (40–50%)
GG	No sensitive alleles	Low (10–15%)

While genetics play a major role, environmental factors such as repeated exposure, cultural norms, and culinary context can modify reactions over time. Some people who initially hated cilantro report growing to tolerate—or even enjoy—it after consistent consumption in flavorful dishes where its taste is balanced by other ingredients.

Case Study: Overcoming Genetic Aversion Through Exposure

Carlos, a 34-year-old software engineer from Chicago, always avoided Mexican food because he found cilantro overwhelmingly soapy. After taking a DNA test, he discovered he was homozygous for the sensitive OR6A2 variant (AA genotype). Curious, he decided to challenge his palate. Over six months, he gradually introduced small amounts of cooked cilantro into soups and rice dishes, pairing it with lime, garlic, and cumin to mask the offending notes.

By the end of the trial, Carlos reported a noticeable shift: while raw cilantro still gave him pause, he could now enjoy it in moderation within complex recipes. His experience illustrates that while genetics set the baseline, neuroplasticity and flavor conditioning can alter sensory responses—a promising insight for those hoping to expand their dietary horizons.

Do’s and Don’ts for Managing Cilantro Sensitivity

Whether you’re someone who hates cilantro or you’re cooking for someone who does, understanding best practices can improve the dining experience for everyone. Here’s a practical checklist:

Checklist: Navigating Cilantro in Cooking and Dining

1. Do ask guests about cilantro preferences before preparing dishes.
2. Do offer cilantro on the side rather than mixing it in.
3. Do sauté or blanch cilantro briefly to reduce aldehyde intensity.
4. Don’t assume everyone enjoys cilantro—even in small quantities.
5. Don’t dismiss complaints as “picky eating”; recognize the biological basis.
6. Do consider substitutes like parsley, epazote, or culantro (which has a stronger but less soapy profile).

Why Evolution May Have Shaped This Trait

Scientists speculate that the OR6A2 gene variant may have offered evolutionary advantages. Heightened sensitivity to aldehyde compounds could have helped early humans detect spoiled food or harmful substances in their environment. Since some aldehydes are emitted by decaying organic matter, being able to smell them clearly might have served as a protective mechanism.

Alternatively, the variation may simply be a neutral mutation that persisted because it didn’t significantly impact survival. Unlike bitter taste receptors (such as those for PTC), which help avoid plant toxins, cilantro sensitivity doesn’t appear to confer a clear health benefit or risk. Instead, it stands as a compelling example of how minor genetic differences can lead to vastly different subjective experiences.

Frequently Asked Questions

Can you develop a liking for cilantro later in life?

Yes. Although genetics determine initial sensitivity, repeated exposure in positive culinary contexts can help retrain the brain to associate cilantro with enjoyable flavors. This process, known as sensory adaptation, allows some individuals to overcome early aversions.

Is there a difference between cilantro and coriander?

They come from the same plant—Coriandrum sativum. “Cilantro” refers to the fresh leaves and stems commonly used in Latin American and Asian cuisines, while “coriander” typically refers to the dried seeds used as a spice. The seeds lack the aldehydes found in the leaves and are generally well-tolerated by cilantro-haters.

Are there any health risks to avoiding cilantro?

No. While cilantro contains antioxidants and mild anti-inflammatory compounds, it is not nutritionally essential. People who dislike it can obtain similar benefits from other herbs like parsley, basil, or mint without compromising their diet.

Conclusion: Embracing Biological Diversity in Taste

The debate over cilantro is more than a culinary curiosity—it’s a window into human genetic diversity. What one person experiences as refreshing, another may perceive as repulsive, all due to a tiny variation in a single gene. Recognizing this biological reality fosters empathy in shared meals and challenges the assumption that taste is purely subjective or cultural.

As science continues to unravel the links between genes and sensory perception, we gain deeper appreciation for the complexity of human experience. Whether you love cilantro or recoil at the scent, your reaction is valid—and likely written in your DNA.

💬 Have you taken a DNA test that revealed your cilantro sensitivity? Or have you successfully trained yourself to enjoy it? Share your story in the comments—your experience could help others navigate this leafy green divide.