What Percent of People Taste Coriander as Soap? A Look at the Genetics Behind Cilantro

January 14, 2026 •

4 min read

Research indicates that between 4% and 14% of the population perceive the taste of coriander as unpleasant, with many describing it as soapy. This polarizing sensory experience is not a matter of pickiness but is largely attributed to genetic factors.

Quick Summary

Genetic variants, including the OR6A2 gene, cause some individuals to detect soapy-flavored aldehydes in cilantro. The prevalence of this trait varies among different ethnic groups.

Key Points

Prevalence Varies: Between 4% and 14% of the population reports cilantro tasting like soap, with higher percentages found in people of East Asian and European descent.
It's Genetic: The soapy flavor is not psychological but is primarily due to a genetic variant, particularly the OR6A2 olfactory receptor gene, which is sensitive to certain aldehydes.
Aldehydes are Key: Aldehydes are the same chemical compounds responsible for some of cilantro's aromas and are also used in soap manufacturing.
Ethnicity Plays a Role: Genetic variations linked to cilantro dislike are more common in some ethnic groups and less frequent in cultures where the herb is a culinary staple.
Repeated Exposure Helps Some: While not guaranteed for everyone, some individuals can reportedly overcome or reduce their aversion to cilantro through repeated exposure, especially if the leaves are crushed.
Environmental Factors Influence Preference: Exposure to cilantro through culture and cuisine can influence how strongly someone with the genetic trait experiences the soapy taste.

The Genetic Basis for Cilantro Aversion

The phenomenon of cilantro tasting like soap is a fascinating example of how genetics influences our sensory experiences. For those who perceive a fresh, citrusy, and bright flavor, cilantro is a beloved culinary herb. However, for a significant portion of the population, the same herb presents an overwhelmingly soapy, dirty, or pungent taste. This stark difference in perception is a common topic of debate, with science offering a clear explanation centered on our DNA. A specific single-nucleotide polymorphism (SNP) near a cluster of olfactory receptor genes on chromosome 11 has been identified as a key factor. This SNP, rs72921001, is strongly associated with the detection of a soapy flavor from cilantro.

The central player in this genetic puzzle is the OR6A2 olfactory receptor gene. This gene provides the instructions for creating a protein receptor that is particularly sensitive to the aldehyde compounds found naturally in cilantro. Aldehydes are organic compounds with a distinctive chemical structure. While cilantro contains both pleasant-smelling and unpleasant-smelling aldehydes, those with the OR6A2 gene variant are especially sensitive to the soapy-scented type. Since much of what we perceive as flavor is actually smell, this heightened olfactory detection is what translates into the distinct, off-putting soapy taste.

The Role of Aldehydes in Flavor Perception

Aldehydes are not unique to cilantro; they are also found in various other natural sources and are byproducts of soap-making. This chemical similarity is the reason why the taste is so often described as soapy. The effect is not imagined but a genuine sensory experience based on a person's genetic makeup. Scientists have identified different types of aldehydes in cilantro's essential oil:

(E)-2-alkenals: These are often described with terms like 'soapy' or 'fatty' by those with the gene variant.
n-aldehydes: These typically have 'fruity,' 'green,' and 'pungent' characteristics and are often part of the pleasant-tasting experience.

For most people, the pleasant aromas from other compounds in cilantro overpower any soapy notes. However, the genetic variation in the OR6A2 gene means that the unpleasant aldehydes are simply more prominent for some individuals.

Variations Across Ethnic Groups and Environmental Influence

The prevalence of cilantro aversion varies significantly across different ethnic and cultural groups, suggesting that both genetics and environmental factors play a role. Studies have shown that a dislike of cilantro is less common in regions where the herb is a staple in the local cuisine, such as in Central America, South Asia, and the Middle East. Conversely, a higher percentage of individuals of East Asian and European descent report this aversion.

Exposure can also impact a person's perception. Some evidence suggests that repeated exposure to cilantro can help desensitize a person to the soapy taste over time, particularly if the herb is crushed to release enzymes that break down the aldehydes. This means that while genetics may predispose someone to dislike cilantro, it does not necessarily determine a permanent aversion.


Ethnic Group	Approximate Percentage Reporting Dislike	Contributing Factors
East Asians	21%	Higher prevalence of genetic variation; less frequent use in some regional cuisines
Caucasians	17%	Higher prevalence of genetic variation; varying exposure depending on cuisine
African Descent	14%	Genetic variations identified; less frequent use in some cuisines
South Asians	7%	Lower prevalence of relevant genetic markers; heavy use in cuisine
Hispanics	4%	Lower prevalence of relevant genetic markers; frequent use in cuisine
Middle Eastern	3%	Lowest prevalence of genetic markers; heavy use in cuisine

A Complex Sensory Experience

The way people perceive the flavor of cilantro is a complex interplay between their genetic blueprint and their environment. For those who experience the soapy taste, it's not simply an overreaction but a direct result of their body's sensory processing. The next time you find yourself in a debate about cilantro, remember that the "love it or hate it" divide is more than just personal preference; it is rooted in biological differences.

This genetic influence also highlights the intricate nature of human flavor perception as a whole. Scientists continue to research the full extent of genetic factors that influence taste and smell, and the cilantro aversion is a prime example of the ongoing discoveries in this field. For people who dislike the herb, there are plenty of alternatives, such as parsley, to use in recipes. The polarizing effect of this common herb serves as a reminder of the many varied ways individuals experience the world around them.

For further reading on the genetic research surrounding cilantro perception, see the 2012 study published in Flavour by Eriksson et al., which can be accessed on the BioMed Central website.

What are some common alternatives for cilantro?

Parsley: A classic substitute, with a milder, more neutral flavor.
Thai Basil: Offers a hint of anise and a spicy, peppery flavor that works well in many Asian dishes.
Dill: Provides a fresh, grassy, and slightly tangy flavor.
Mint: Can add a cooling, refreshing element to some dishes.
Culantro: A stronger, more pungent herb that is botanically related to cilantro.
Citrus Juice: A spritz of lime or lemon can provide a similar bright, acidic note.

Conclusion: More Than Just a Matter of Taste

Ultimately, whether you love or despise cilantro is not a conscious choice but a consequence of your unique genetic wiring. The percentage of people who taste coriander as soap varies by ethnic group, influenced by a specific olfactory receptor gene called OR6A2. While the environment and repeated exposure can play a modifying role, the core aversion is a biological reality for many. So, the next time someone claims cilantro tastes like soap, you can confidently tell them it's a real sensory experience, not just a matter of being a picky eater.

Note: While some studies suggest repeated exposure could help, many people will always find the soapy taste unpalatable, and there is no guaranteed method to change this perception.

Frequently Asked Questions

The OR6A2 olfactory receptor gene is primarily responsible for the perception of cilantro tasting like soap, as it makes some people sensitive to the aldehyde compounds present in the herb.

While environmental factors can play a role, the aversion is largely genetic, stemming from a variation in the OR6A2 gene that influences the way certain aromas are perceived.

Some anecdotal evidence and studies suggest that repeated, gradual exposure to cilantro, especially when the leaves are crushed, may help some individuals to tolerate or even grow to like the flavor. However, it is not a guaranteed fix for everyone.

The compounds responsible for the soapy taste are known as aldehydes. Specifically, the (E)-2-alkenals and n-aldehydes found in cilantro's essential oil are key.

The prevalence of the genetic variant associated with cilantro aversion is higher in certain populations, like those of European and East Asian descent, and less common in cultures where cilantro is heavily used, such as South Asian and Hispanic populations.

No, the genetic aversion typically applies only to the fresh leaves (cilantro), as the seeds (coriander spice) contain different chemical compounds and have a distinct flavor profile.

No, perceiving cilantro as soapy is a legitimate sensory experience caused by genetics, not a sign of being a picky eater. The flavor you are detecting is a real, genetically-influenced perception.