Coriander Flavor

# What is coriander? Coriander (Coriandrum sativum) is a versatile plant in the Umbelliferae family that is used both as a spice and as an herb. The leaves, often called cilantro, have a fresh, slightly citrusy flavor, while the dried and ground seeds have a warm, spicy aroma. Coriander is an essential ingredient in many cuisines around the world, especially Asian, Mediterranean, and Latin American. The plant is rich in antioxidants and has several health benefits, including anti-inflammatory and antimicrobial properties. Despite its popularity, there is a genetic predisposition in some people to find the taste of coriander unpleasantly soapy, due to the perception of certain chemical compounds in the plant. ## Why does coriander taste like soap to some people? The soapy taste that some people experience when eating coriander is due to the perception of certain chemical compounds in the plant. These compounds, called aldehydes, are also found in soap and some insect repellents, which explains the characteristic soapy taste. Interestingly, sensitivity to these aldehydes is genetically determined. > ## Good to know > > About 10-20% of people worldwide find coriander soapy, which shows how widespread this genetic difference is. ## A comparison of taste and smell The senses of taste and smell are closely linked and play a crucial role in the perception of aromas. While the sense of taste is located primarily on the tongue and recognizes the five basic tastes of sweet, sour, salty, bitter, and umami, the sense of smell is located in the nasal cavity and recognizes thousands of different odorants. The senses of taste and smell work together to create a complete taste experience: the sense of taste provides the basic flavors, while the sense of smell contributes the complex aromas and nuances. This close cooperation explains why a cold that affects the sense of smell also severely limits the sense of taste. Genetic variations in olfactory receptors, such as those found in the perception of coriander, can therefore significantly influence the overall taste experience. # What does genetics have to do with it? The perception of a soapy taste in coriander is mainly due to genetic variations in the OR10A2 and OR10A6 genes. These genes encode odorant receptors that respond specifically to aldehydes. Individuals with certain variants of these genes, characterized by the SNPs rs2741762, rs7107418, rs3930459 and rs72921001, show increased sensitivity to the aldehydes in coriander. OR10A2: This gene encodes an odorant receptor that responds to aldehydes. The SNPs rs2741762 and rs7107418 are variants in this gene that can increase sensitivity to these compounds. People with these variants are therefore more likely to perceive the taste of coriander as soapy. OR10A6: Similar to OR10A2, this gene encodes an odorant receptor that responds to aldehydes. SNP rs3930459 is a variant that can also influence the perception of aldehydes, resulting in a soapy taste sensation. SNP rs72921001: This specific variant in OR10A2 can alter the function of the receptor to be more sensitive to the aldehydes in coriander. This explains why some people find this plant unpalatable, while others do not find the taste distasteful.