To Detain The Coriander, That Is Explained!
Science now explains why we hate (or love) the flavors of coriander … and the answer combines culture and genetics!
Coriander (an aromatic herb with a powerful scent) is debated: according to a study published in 2012 in Flavor, enthusiasts readily describe its taste as “perfumed” and even “lemony”, while others use much less appetizing adjectives when comparing it to “soap” to see “dirt” (downright!). So where do these differences come from? Scientists have examined the question by interviewing a series of people from different socio-cultural backgrounds and ethnic groups … And the result is rather amazing!
Eating habits and genetics
Food preferences are usually (very) influenced by the socio-cultural environment and even … by genetics! Researchers then tried to “explain the different habits of consumption of coriander between populations” and reveal (still following this study published in Flavor) that 17% of Caucasians hate coriander, as well as 21% of Asians who would refuse to taste it. On the other hand, we can see that South Asians (like the Vietnamese, who consume a lot in their daily meals) are only 7% not to appreciate it. These results can first be explained by genetics, as stated by Dr. Philippe Popularity (immune-pharmacologist) in Madame Figaro coriander contains aldehydes, a component also found in the soap (there, it gives us too much desire…) ! The high sensitivity to aldehydes is also determined by the gene OR6A2, more or less active in some. But these conclusions could also be explained by the eating habits of each: if an individual is quickly and frequently confronted with the flavors of coriander, it is more likely that it appreciates it.
Well, if we are not a fan, we can also replace it with a little parsley! Enjoy your meal’ !