DOUG’S TAKE ON CILANTRO . . .
The waitress has just set down that taco salad, and you immediately dig
into it. The first few bites are heavenly, then suddenly, “Yecchhh!!”
What was that??!! Is something spoiled in there? That was the
most disgusting thing you’ve ever tasted. Why, it’s those little green
specs that taste so putrid!!
Those little green specs are bits of the very-popular herb cilantro
(also known as coriander or Chinese parsley), and it turns out you’re a
“supertaster.” It’s a genetic thing.
Tammy and I are both “supertasters,” and we can’t stand the stuff!
However recent research suggests that perhaps, we’re actually “non-tasters” – that in fact we’re not able to taste the components of cilantro that makes it so appealing to others.
Here’s what Wikipedia has to say:
- Different
people may perceive the taste of coriander leaves differently. Those
who enjoy it say it has a refreshing, lemony or lime-like flavor, while
those who dislike it have a strong aversion to its taste and smell,
characterizing it as soapy or rotten. Studies also show variations in
preference among different ethnic groups: 21% of East Asians, 17% of
Caucasians, and 14% of people of African descent expressed a dislike for
coriander, but among the groups where coriander is popular in their
cuisine, only 7% of South Asians, 4% of Hispanics, and 3% of Middle
Eastern subjects expressed a dislike.
- Twin
studies have shown that 80% of identical twins shared the same
preference for the herb, but fraternal twins agreed only about half the
time, strongly suggesting a genetic component to the preference. In a
genetic survey of nearly 30,000 people, two genetic variants linked to
perception of coriander have been found, the most common of which is a
gene involved in sensing smells. The gene, OR6A2, lies within a cluster
of olfactory-receptor genes, and encodes a receptor that is highly
sensitive to aldehyde chemicals. Flavor chemists have found that the
coriander aroma is created by a half-dozen or so substances, and most of
these are aldehydes. Those who dislike the taste are sensitive to the
offending unsaturated aldehydes, while simultaneously may also be unable
to detect the aromatic chemicals that others find pleasant. Association
between its taste and several other genes, including a bitter-taste
receptor, have also been found.
So there you go – that’s why all your friends love cilantro and you, me
and Tammy are left with that awful aftertaste in our mouths wondering:
“What’s so great about this stuff??!!”
|
|
Comments