What Exactly Is a Supertaster?
Supertasters perceive taste, especially bitterness, with greater intensity than average. This is linked to having a denser concentration of fungiform papillae, which house taste buds, on the tongue. Flavors are experienced more intensely, meaning sweet is sweeter, salty is saltier, and bitter is significantly more bitter. Supertasters are often more sensitive to bitter compounds and spicy foods. About 25% of the population are supertasters, with another 25% being non-tasters and 50% average tasters.
The Genetic Reason Behind Cilantro Aversion
Cilantro aversion is primarily an olfactory issue, tied to a genetic variation, not taste bud density. A genetic variant (rs72921001) near olfactory receptor genes, including OR6A2, makes some people highly sensitive to the aldehyde chemicals in cilantro leaves. These aldehydes are also found in soap, explaining the soapy taste perception. This genetic sensitivity causes a repulsion for cilantro.
The Overlap: Supertasters and Cilantro Aversion
Both supertasting and cilantro aversion are genetic traits that can occur together. When both the OR6A2 gene variant and high taste bud density are present, the heightened taste sensitivity of a supertaster amplifies the soapy aldehyde detection, resulting in a strong aversion to cilantro. However, a supertaster without the OR6A2 variant might enjoy cilantro, perceiving its citrusy and herbal notes more intensely.
Comparison: Cilantro Perception by Taster Type
| Feature | Supertasters with OR6A2 Variant | Average Tasters without OR6A2 Variant | Supertasters without OR6A2 Variant |
|---|---|---|---|
| Cilantro Perception | Intensified bitter, soapy, and metallic taste. | Mild citrusy or fresh herbal taste; no soapy notes. | Amplified citrusy, herbal, and fresh flavors. |
| Underlying Genetics | High taste bud density and OR6A2 gene variant. | Average taste bud density; no OR6A2 gene variant. | High taste bud density; no OR6A2 gene variant. |
| Common Food Aversions | Broccoli, kale, coffee, cilantro. | Variable, based on individual preferences. | Broccoli, kale, coffee, but not cilantro. |
| Frequency | Relatively uncommon due to the need for both traits. | The majority of the population. | Less common than average tasters but possible. |
Overcoming the Cilantro Aversion
For those with a genetic aversion to cilantro, environmental factors and exposure can sometimes modify perception. Repeated, low-dose exposure may help desensitize the palate. Crushing or mincing cilantro releases enzymes that can break down some aldehydes. Cultural context also plays a role, with lower prevalence of the gene variant in areas where cilantro is commonly consumed, suggesting long-term exposure may have an influence.
Conclusion
While often linked, supertasting and cilantro aversion are distinct genetic traits. Cilantro dislike stems from a specific olfactory gene (OR6A2) detecting soapy aldehydes. However, a supertaster's heightened sensitivity can intensify this aversion if they also possess the OR6A2 variant. Environmental factors and exposure can influence this perception. For more on the genetic basis of cilantro taste, see the journal Flavour.
What are super tasters' favorite foods? (I need this line of info for keypoint, not for content)
Foods that supertasters enjoy tend to have less bitter and intensely sweet or fatty flavors. Their enhanced sense of taste often leads them to favor milder or more balanced dishes, and they may use salt to mask bitter flavors.
