The role of genetics in hatred of coriander

The role of genetics in hatred of coriander

American geneticists believe that the aversion to the taste and smell of coriander is due to a simple genetic change.

Researchers at the American Genetic Testing Institute 23 and ME conducted genetic sampling of nearly 30,000 people to understand how people react to the taste and smell of coriander.

In this new study, scientists specifically examined the aldehydes in coriander. The special taste and smell of coriander is due to the presence of aldehydes in this plant.

The researchers found genetic links in the study that were linked to some of the olfactory receptor genes that are naturally present in the body. These genes are responsible for helping to detect different odors. One of these specific genes is called OR6A2, which is very sensitive to a variety of aldehydes in coriander.

The point is, not all people have this gene or copies of it in their body.

According to the researchers, only half of the 30,000 people surveyed had two copies of the gene, and 15 percent said they did not like the taste and smell of coriander; This is contrary to the hate report of 11% of other people who did not have any copy of this gene in their body.

A recent study by Flavor magazine found that 21 percent of East Asians, 17 percent of Europeans and 14 percent of Africans do not like the taste and smell of coriander. However, only three to seven percent of Latin Americans, South Asians, and Middle Easterners do not like the taste of this plant, which is why this plant is so popular in these areas.

The researchers went on to point out that the findings of this study could not be an excuse for individuals to blame their hatred of coriander only on genes, but it is possible that genetics play a behind-the-scenes role in various reactions to plants.