Coriander is used as a garnish in almost all South Asian food. While some people like it and some don’t, there are some who say it tastes like soap. But why? Turns out it’s genetic.
For those who perceive cilantro to possess a soapy taste, there exists a scientific basis for this sensation. According to Britannica, certain individuals carry a genetic variant within a set of genes that govern olfactory receptors. This genetic makeup renders them highly sensitive to the soapy-flavoured aldehydes present in cilantro leaves, a characteristic detectable by only a small percentage of the population.
The limited discussion or awareness of this genetic anomaly in Bangladesh can be attributed to its prevalence among a relatively small portion of the population, coupled with its geographical variability. Cilantro enjoys widespread popularity in Central America, India, and Mexico, where fewer individuals possess these specific genes.
East Asia contributes to over 20% of the global population that perceives cilantro with a soapy taste.
Similarly, some individuals possess a biological predisposition to dislike papaya, expressing aversion to both its scent and flavor. Those strongly averse to papaya may find it intolerable due to the presence of glucosidases, an enzyme naturally occurring in papayas and mustard. Papain, an enzyme with protein-breaking properties, is also present in papayas, contributing to its disagreeable odor. Additionally, the abundant presence of vitamin B in papaya, often associated with an unpleasant smell, may further contribute to the aversion.
While one might assume that disliking cilantro or papaya is purely a matter of personal preference, it could indeed be a genetic predisposition. For example, those finding cilantro's flavor soapy or papaya's smell unpleasant may be influenced by their genetic makeup.
