Ingrid Taylar | Creative Commons
Loves with passion coriander? Or rather, hate it with all your being? Blame genetics.
An article in Nature shows that a genetic study carried out with more than 30 thousand people suggests that an aversion to coriander (Coriander) has a genetic background.
Because of a set of genes (OR6A2) responsible for an olfactory receptor that influence the perception of specific odors. In this case, they are aldehydes, a class of substances, and precisely this contributes to the flavor of the product. coriander. The main’s beautiful name is 2-decenoic acid.
Some people associate the flavor of coriander with soap. Anyone who thinks they are wrong is wrong. Similar compounds present in the plant are also in soaps.
Source: Compound Interest | Creative Commons License
Another Canadian study found a relationship between olfactory receptors and bitter taste among those who enjoy coriander. In other words, it is more intricate than we might think.
The new research is in line with others published a few years ago, Neide commented on (Understand corentrophobes. Or the smell of coriander).
However, the researcher makes some reservations. The lack of preference for coriander caused by genetic reasons is less than 10% among the population. And what influences the most are cultural and customs issues.
But still does not explain how Jamie Oliver and Nigella use bunches of coriander like parsley! I don’t hate coriander, if I have the choice, I prefer it without. She got the quantity wrong, everything tastes the same. And do you love it or hate it?
