What is Cilantro Taste Aversion? The Genetic Science Behind the Soapy Flavor

December 22, 2025 •

4 min read

Approximately 4-14% of the US population experience cilantro taste aversion, a phenomenon where the fresh herb tastes distinctly like soap or dirt to some individuals due to specific genetic markers. This powerful dislike is more than a simple food preference and has a fascinating scientific basis.

Quick Summary

Cilantro taste aversion is rooted in genetics, particularly variations in olfactory receptor genes like OR6A2, which cause sensitivity to the soapy-smelling aldehydes found in the herb. This alters the perception of cilantro's flavor profile for some people.

Key Points

Genetic Roots: Cilantro taste aversion is largely hereditary and linked to specific variations in olfactory receptor genes, such as OR6A2.
Aldehyde Perception: The soapy taste is caused by a sensitivity to aldehyde compounds found in cilantro leaves, which are also used in soap production.
Regional Differences: The prevalence of cilantro aversion varies by ethnicity, being less common in cultures where the herb is a culinary staple.
Not a 'Super-Taster' Trait: While related to heightened perception, cilantro aversion is not definitively linked to the broader 'supertaster' trait, which involves sensitivity to bitter flavors.
Potential to Overcome: Some evidence suggests that with repeated exposure and specific food preparation techniques, like crushing the leaves, it may be possible to mitigate the aversion.

Unpacking Cilantro Taste Aversion: A Genetic Explanation

For many, cilantro is a vibrant, citrusy herb that adds a fresh, zesty kick to countless dishes, from salsas and guacamole to curries and stir-fries. But for a significant portion of the population, its flavor is nothing short of revolting, often described as tasting like soap, dirt, or even crushed insects. This polarizing perception is not a matter of a refined or unrefined palate, but rather a direct result of one's genetic makeup. The phenomenon, known as cilantro taste aversion, is a prime example of how our DNA can profoundly shape our sensory experience of the world.

The Genetic Link to the Soapy Flavor

The central reason for cilantro taste aversion lies in our olfactory—or smell—receptors. The flavor of food is largely a combination of both taste and smell, and genetic variations can cause different people to perceive the same compounds in vastly different ways. The characteristic scent and flavor of cilantro come from a class of natural organic compounds called aldehydes. These same compounds are also produced as a byproduct in the soap-making process, which explains the specific "soapy" association for those with the aversion.

Research has identified specific genetic variants associated with detecting these aldehydes strongly. A 2012 study published in the journal Flavour found a single-nucleotide polymorphism (SNP), rs72921001, near a cluster of olfactory receptor genes on chromosome 11, including OR6A2. This particular gene codes for a receptor that has a high binding affinity for the aldehydes found in cilantro. For those with the aversion-associated variant, this means their olfactory system is highly sensitive to these soapy-smelling compounds, leading to an overpowering and unpleasant flavor experience.

It is important to note that the aversion is not always triggered by the same genetic factor. While OR6A2 is a primary suspect, other genetic factors, such as those related to bitter taste perception (TAS2R50) or pungent flavor detection (TRPA1), may also contribute to a person's dislike for cilantro. This can lead to different individuals experiencing varying degrees of aversion, from a mild dislike to a complete intolerance that can ruin a meal.

Cultural and Environmental Factors

While genetics provides the biological foundation for cilantro aversion, culture and environment also play a significant role. Studies have shown a strong correlation between a person's cultural background and their likelihood of disliking cilantro. For example, the prevalence of dislike varies considerably across different ethnocultural groups.

East Asians and Caucasians: Some studies suggest higher rates of cilantro aversion in individuals of East Asian and Caucasian descent, with percentages reportedly as high as 17-21% in some populations.
Hispanic, Middle Eastern, and South Asian: In cultures where cilantro is a staple ingredient, such as in Mexico, India, and the Middle East, the incidence of the aversion is significantly lower. This cultural prevalence suggests that lifelong exposure might desensitize the taste buds to the offensive aldehydes, or that the genetic variant is simply less common in these populations.

Can the Aversion be Overcome?

For those who wish they could enjoy the herb, there is some anecdotal and scientific evidence suggesting that overcoming cilantro aversion might be possible. The process relies on desensitization and altering the chemical composition of the herb.

Repeated Exposure: One theory is that repeated, small exposures to cilantro can train the brain to process the flavor differently. This involves gradually incorporating the herb into meals, often in dishes where its flavor is less prominent, to help the palate adapt.
Crushing the Leaves: Chef Harold McGee, an expert in the science of cooking, has noted that crushing or mincing cilantro leaves releases enzymes that can convert the soapy aldehydes into other, more neutral compounds. Using cilantro in a pesto or a salsa where it is heavily blended might make it more palatable.
Substitution: For those who simply cannot tolerate the herb, a range of substitutions can provide a similar flavor profile without the off-putting taste. Common alternatives include flat-leaf parsley, Thai basil, mint, or a squeeze of lime juice for that citrusy brightness.

Cilantro Lovers vs. Cilantro Haters


Aspect	Cilantro Lovers	Cilantro Haters
Genetic Basis	Likely possess different OR6A2 gene variants, making them less sensitive to soapy aldehydes.	Likely possess OR6A2 gene variants that increase sensitivity to soapy aldehydes.
Taste Perception	Experiences a fresh, citrusy, bright, and slightly pungent flavor.	Perceives a strong, overpowering soapy, chemical, or dirty taste.
Flavor Impact	Enhances and brightens the flavors of a dish.	Ruins the flavor of a dish, making it inedible.
Overcoming Aversion	No aversion to overcome; often enjoy it from a young age.	Can sometimes be mitigated through repeated, small exposures or specific preparation methods.
Substitutions	Prefer the authentic flavor and would not substitute.	Regularly use alternatives like parsley, mint, or citrus to replace cilantro.

Conclusion

Cilantro taste aversion is a well-documented genetic phenomenon, proving that one person’s delicious garnish is another's soapy nightmare. The different perceptions are primarily caused by genetic variations in olfactory receptor genes, like OR6A2, which dictate a person's sensitivity to the aldehydes responsible for the soapy taste. While genetics is a major factor, environmental exposure and culture also play a role in shaping our food preferences. For those with the aversion, there's no need to suffer—opting for alternative herbs or employing specific preparation methods can help manage or even overcome the dislike. Ultimately, understanding the science behind this common aversion offers a fascinating insight into the complex and personal nature of taste. You can learn more about the genetic variant that influences cilantro preference in the journal Flavour, which published the landmark 2012 study link to study.

Frequently Asked Questions

The main cause is a genetic variation, specifically in olfactory receptor genes like OR6A2, which increases a person's sensitivity to the aldehyde compounds in cilantro that taste and smell soapy.

Cilantro contains natural compounds called aldehydes. For people with the genetic predisposition, their olfactory receptors detect these aldehydes very strongly, which are also used in soap manufacturing, resulting in a soapy flavor perception.

For some, it can be mitigated through repeated exposure to small amounts of the herb. Crushing the leaves before consumption can also help by converting the unpleasant aldehydes into milder compounds.

Not necessarily. While both relate to heightened sensory perception, the specific gene variants associated with cilantro aversion (like OR6A2 for soapy taste) are distinct from those linked to being a supertaster (which involves bitter sensitivity).

Yes, studies have shown varying rates of aversion among different ethnocultural groups. For instance, people of European and East Asian descent tend to have higher rates, while those from South Asian, Hispanic, and Middle Eastern backgrounds have lower rates.

Good substitutes for fresh cilantro include flat-leaf parsley, Thai basil, or fresh dill. A squeeze of lime or lemon juice can also add a similar citrusy brightness to a dish.

No, the seeds of the coriander plant, which are a separate spice, have a very different, earthy, citrusy flavor profile and do not produce the same soapy taste as the fresh leaves.