Some people perceive cilantro as tasting like soap due to a genetic variant near the olfactory gene OR6A2, which makes their noses highly sensitive to aldehydes (E-2-decenal and E-2-dodecenal) that are responsible for the soapy aroma; this preference is highly heritable, varies between populations, and can be reduced through cooking techniques like longer heating or soaking in citric acid that evaporate these aldehydes, demonstrating that taste perception is primarily influenced by the nose rather than the tongue.
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Some people actually find cilantro to taste soapy, not because of suggestion, but because a variant near the olfactory gene OR6A2 makes their noses very sensitive to aldehydes such as E2 decenal and E2 dodecenal, which are also responsible for the soapy aroma. So the preference for a particular kitchen spice can be predicted by the genome, it is highly heritable and varies in frequency between populations.
Splitting the world into flavoring camps and soap camps. And the funny thing is that the soapy sensation can be reduced with cooking techniques that evaporate the aldehydes, such as heating it longer or soaking it in citric acid. Because taste actually comes from the nose, not the tongue.
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