{"id":130852,"date":"2025-09-26T13:45:41","date_gmt":"2025-09-26T05:45:41","guid":{"rendered":"https:\/\/gogoherbs.com\/?p=130852"},"modified":"2026-10-13T16:13:56","modified_gmt":"2026-10-13T08:13:56","slug":"blog-%e8%a8%8e%e5%8e%ad%e5%90%83%e9%a6%99%e8%8f%9c%e5%92%8c%e8%8a%b9%e8%8f%9c%e7%9c%9f%e7%9a%84%e4%b8%8d%e6%98%af%e4%bd%a0%e7%9a%84%e9%8c%af","status":"publish","type":"post","link":"https:\/\/gogoherbs.com\/en\/blog-%e8%a8%8e%e5%8e%ad%e5%90%83%e9%a6%99%e8%8f%9c%e5%92%8c%e8%8a%b9%e8%8f%9c%e7%9c%9f%e7%9a%84%e4%b8%8d%e6%98%af%e4%bd%a0%e7%9a%84%e9%8c%af","title":{"rendered":"Why do some people dislike coriander (cilantro)? Genetics, dietary preferences, and the nutritional value of coriander."},"content":{"rendered":"
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In noodle shops, tea restaurants, or night market food stalls, a bowl of soup noodles is often served with a handful of chopped coriander (cilantro) on top; sometimes, celery is even added when making the soup. Many people's first words are, "No greens, no coriander"\u2014behind this statement lies an interesting scientific question: why do some people smell the fragrance of the same handful of green coriander, while others smell soap or even bedbugs?<\/p>\n<\/blockquote>\n

Some people dislike pig's feet or Dongpo pork; some abstain from pork and beef due to religion or beliefs; and others avoid dairy, eggs, and seafood due to allergies\u2014these are all understandable. However, the sheer number of people who dislike coriander, celery, and even carrots is often surprising, and they frequently can't articulate a specific reason, simply feeling that "the taste is just wrong." This article will explain: where this aversion comes from, how much of it is genetic, what nutritional value coriander actually contains, and what those who dislike it can do.<\/p>\n

This article contains<\/strong>
I. Disliking coriander is not picky eating: Starting with OR6A2<\/a>
II. Genes are just one piece of the puzzle.<\/a>
3. How many people in different regions dislike coriander?<\/a>
4. Why does it smell like soap?<\/a>
V. Nutritional Value of Coriander (Coriander)<\/a>
6. Which of the common health claims about coriander are based on evidence?<\/a>
7. Why is celery often referred to as "walking away in green"?<\/a>
8. Dietary Preferences and Genetics: Other Examples<\/a>
9. What can people who don't like coriander do?<\/a>
10. Frequently Asked Questions (FAQ)<\/a><\/div>\n

I. Disliking coriander is not picky eating: Starting with OR6A2<\/h2>\n

The claim that "disliking coriander is a sign of picky eating" has recently received scientific support. In 2012, a study published in the journal Flavor by a research team from the genetic testing company 23andMe linked the fact that "coriander smells like soap" to olfactory receptor genes.<\/p>\n

This study is aGenome-wide association study (GWAS)<\/b>:recruit\u00a014,604 participants of European descent<\/b>Ask them to report back whether "coriander tastes like soap"; also inA separate group of 11,851 people<\/b>The sample was used to verify whether or not someone liked coriander. The results were...Chromosome 11<\/b>Among the previous group of olfactory receptor genes, a single nucleotide polymorphism (SNP) was found that is significantly associated with "soap smell perception"\u2014rs72921001<\/b>This group of genes includes\u00a0OR6A2<\/b>The olfactory receptor encoded by OR6A2 has a high binding specificity for several aldehydes that constitute the characteristic odor of coriander.<\/p>\n

A common misconception:<\/strong>OR6A2 is not a gene that only people who hate cilantro have. It is a member of the human olfactory receptor gene family.Everyone has<\/b>The study points out that...A specific variant (rs72921001) near this gene.<\/b>This is related to "being able to smell the soap and therefore disliking coriander." In other words, the difference lies in the variant, not in the presence or absence of this gene.<\/div>\n

The research team also estimated the heritability of "soapy smell perception" (partially marked by common SNPs), and the results...Only about 8.7%<\/b>This is a relatively low number, and it becomes the key point of subsequent discussions: genes are indeed involved, but they are far from sufficient to explain everything on their own.Original paper (Eriksson et al., Flavour 2012)<\/a>It can be read for free on arXiv.<\/p>\n

II. Genes are just one piece of the puzzle.<\/h2>\n

If the gene only explains about 8.71 TP4T, what is the rest? Current understanding points to three clues.<\/p>\n

(1) Other genes are also involved<\/h3>\n

Studies involving twins during the same period estimated a high heritability of coriander preference (approximately 0.38 for odor and 0.52 for overall flavor), indicating the presence of genetic factors. Subsequent research further indicated that, in addition to olfactory receptor genes, at least three other genes are related to the acceptability of coriander flavor:TAS2R50<\/b>(Bitter taste receptors)GNAT3<\/b>(a component of taste signal transmission), and\u00a0TRPA1<\/b>(Receptors that sense spicy flavors). In other words, the liking or disliking of coriander is not determined by a single gene.<\/p>\n

(2) Culture and early childhood experiences<\/h3>\n

The percentage of people who dislike coriander varies greatly from place to place, even though it is a common ingredient in Central and South America, India, and the Middle East. Some studies speculate that long-term and frequent exposure to coriander may cause people to associate its smell with "tasting" during their development, thus reducing the percentage of people who dislike it.<\/p>\n

(3) Taste can change.<\/h3>\n

Many people remember disliking coriander as children, but later grew to accept it more and more. This doesn't contradict the idea that "genes don't change throughout life"\u2014dietary experiences, the ingredients paired with it, and cooking methods all influence how one perceives it. So, it's perfectly normal if someone around you goes from "eating more greens" to "adding more."<\/p>\n

3. How many people in different regions dislike coriander?<\/h2>\n

The figures "Europe 17%, East Asia 21%, Africa 14%" often circulate online, and they actually come from a...Targeting more than 1,600 young adults aged 20 to 29 in Canada<\/b>The study (Mauer & El-Sohemy, Flavour 2012) categorized by ethnic background, rather than a "global random survey":<\/p>\n\n\n\n\n\n\n\n\n\n
Ethnic background<\/th>\nThe percentage of people who dislike coriander<\/th>\n<\/tr>\n
East Asia<\/td>\nApproximately 21%<\/td>\n<\/tr>\n
White people (of Caucasian descent)<\/td>\nApproximately 17%<\/td>\n<\/tr>\n
African American<\/td>\nApproximately 14%<\/td>\n<\/tr>\n
South Asia<\/td>\nApproximately 7%<\/td>\n<\/tr>\n
Latino<\/td>\nApproximately 4%<\/td>\n<\/tr>\n
middle East<\/td>\nApproximately 3%<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Converting "approximately 21% in East Asia" directly to "1 in 5 Hong Kong people dislike coriander" is not entirely accurate\u2014that figure is based on a sample of Canadian respondents and grouped by ethnicity, and cannot be directly equated to the local population proportion. However, what is certain is that:Disliking coriander is indeed relatively common among East Asian groups.<\/b>Moreover, it is not a "quirk" of a few people.The original research paper<\/a>It can be viewed for free.<\/p>\n

4. Why does it smell like soap?<\/h2>\n

The characteristic aroma of coriander leaves mainly comes from a group of...Unsaturated aldehydes<\/b>In particular, the\u00a0(E)-2-decenal<\/b>\u8207\u00a0(E)-2-dodecenal<\/b>These compounds produce a fresh, grassy scent at low concentrations, but to people with a more sensitive sense of smell, they can be interpreted as smelling soap, earth, or insects.<\/p>\n

Interestingly, these aldehydes are also found in the defensive secretions of some insects\u2014the genus name of coriander.\u00a0Coriandrum<\/i>\u00a0It originates from Greek.\u00a0koris<\/i>The word "cilantro" means "bedbug." Therefore, the description that "cilantro smells like a bedbug" is not purely psychological, but rather part of its chemical composition.<\/p>\n

Because smell is the primary source of the odor, most studies tend to conclude that the aversion to coriander...The sense of smell (smell) is more important than the sense of taste (taste).<\/b>Heating will weaken the aroma of coriander leaves, which is why it is usually added just before serving.<\/p>\n

V. Nutritional Value of Coriander (Coriander)<\/h2>\n

Putting aside the controversy surrounding its aroma, coriander leaves are actually a nutrient-dense herb. According to data from the U.S. Department of Agriculture (USDA) database,Per 100 grams of fresh coriander leaves<\/b>The nutritional profile is as follows:<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Nutrients<\/th>\nContent per 100 grams<\/th>\nRemark<\/th>\n<\/tr>\n
calorific value<\/td>\nApproximately 23 kcal<\/td>\nMoisture content approximately 921 TP4T<\/td>\n<\/tr>\n
protein<\/td>\n2.13 grams<\/td>\n<\/td>\n<\/tr>\n
Dietary fiber<\/td>\n2.8 grams<\/td>\n<\/td>\n<\/tr>\n
\u9240<\/td>\n521 mg<\/td>\nThe content is not low<\/td>\n<\/tr>\n
\u9223<\/td>\n67 mg<\/td>\n<\/td>\n<\/tr>\n
\u9435<\/td>\n1.77 mg<\/td>\n<\/td>\n<\/tr>\n
\u9382<\/td>\n26 mg<\/td>\n<\/td>\n<\/tr>\n
Vitamin C<\/td>\n27 mg<\/td>\nThe recommended daily intake for adults is approximately 301 TP 4T<\/td>\n<\/tr>\n
Vitamin A (RAE)<\/td>\n337 micrograms<\/td>\nFrom beta-carotene, etc.<\/td>\n<\/tr>\n
Vitamin K.<\/td>\n310 micrograms<\/td>\nThe recommended daily intake is approximately 2581 TP4T.<\/td>\n<\/tr>\n
folate<\/td>\n62 micrograms<\/td>\n<\/td>\n<\/tr>\n
\u9333<\/td>\n0.426 mg<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

The most prominent of them isVitamin K.<\/b>\u2014The content per 100 grams exceeds twice the recommended daily intake for adults, followed by vitamins A and C. Data is available at [date\/time].\u00a0USDA FoodData Central<\/a>\u00a0Verification.<\/p>\n

Precautions for consumption:<\/strong>Because coriander is very high in vitamin K,People taking anticoagulants (such as warfarin) should not suddenly and drastically change their intake of coriander or other dark green leafy vegetables.<\/b>Because vitamin K can affect the efficacy of medication. The key is to "maintain stability" rather than "completely avoid" it. If you are currently taking medication, please consult your doctor or pharmacist first, and never stop taking the medication or adjust the dosage on your own.Warfarin usage instructions from the UK NHS<\/a>It also reminds us to maintain consistency in our vitamin K intake.<\/div>\n

Another thing to note is...Quantity<\/b>Coriander is mostly used as a flavoring herb, and a small pinch on a bowl of soup noodles is only a few grams, contributing limited nutritional value. The above data is a comparison "per 100 grams," which can be understood as "the nutritional potential if consumed in large quantities as a vegetable," rather than "absorbing this amount by drinking a bowl of soup."<\/p>\n

6. Which of the common health claims about coriander are based on evidence?<\/h2>\n

It's commonly said that coriander can "promote sweating, improve blood circulation, help the body eliminate harmful substances, and regulate the digestive system." These claims mostly originate from...Preclinical studies at the laboratory and animal levels<\/b>For example, studies have observed that coriander extract has antioxidant activity or inhibitory effects on certain microorganisms. These studies are valuable, but they do not mean that "humans will have the same effect"\u2014the scale and number of human trials are still limited.<\/p>\n

A more pragmatic way of understanding this is:<\/p>\n