A genetic variant near olfactory receptor genes influences cilantro preference

The leaves of the Coriandrum sativum plant, known as cilantro or coriander, are widely used in many cuisines around the world. However, far from being a benign culinary herb, cilantro can be polarizing—many people love it while others claim that it tastes or smells foul, often like soap or dirt. This soapy or pungent aroma is largely attributed to several aldehydes present in cilantro. Cilantro preference is suspected to have a genetic component, yet to date nothing is known about specific mechanisms. Here we present the results of a genome-wide association study among 14,604 participants of European ancestry who reported whether cilantro tasted soapy, with replication in a distinct set of 11,851 participants who declared whether they liked cilantro. We find a single nucleotide polymorphism (SNP) significantly associated with soapy-taste detection that is confirmed in the cilantro preference group. This SNP, rs72921001, (p=6.4e-9, odds ratio 0.81 per A allele) lies within a cluster of olfactory receptor genes on chromosome 11. Among these olfactory receptor genes is OR6A2, which has a high binding specificity for several of the aldehydes that give cilantro its characteristic odor. We also estimate the heritability of cilantro soapy-taste detection in our cohort, showing that the heritability tagged by common SNPs is low, about 0.087. These results confirm that there is a genetic component to cilantro taste perception and suggest that cilantro dislike may stem from genetic variants in olfactory receptors. We propose that OR6A2 may be the olfactory receptor that contributes to the detection of a soapy smell from cilantro in European populations.

💡 Research Summary

The paper investigates why some people find cilantro (Coriandrum sativum) soapy or unpleasant while others love it, focusing on a possible genetic basis. Using data from the direct‑to‑consumer genetics company 23andMe, the authors performed a genome‑wide association study (GWAS) on 14,604 individuals of European ancestry who answered a binary question (“Does cilantro taste soapy?”). After standard quality control and adjustment for population structure, a single nucleotide polymorphism (SNP), rs72921001, emerged as the only locus reaching genome‑wide significance (p = 6.4 × 10⁻⁹). The A allele of this SNP reduced the odds of reporting a soapy taste by 19 % (odds ratio = 0.81).

rs72921001 lies in a dense cluster of olfactory receptor (OR) genes on chromosome 11q12.2. Among these, OR6A2 is especially noteworthy because biochemical studies have shown that it binds aldehydes such as (E)-2‑decenal and (E)-2‑decenal‑oxide—compounds that dominate cilantro’s characteristic aroma. The authors therefore hypothesize that variation near OR6A2 modulates the receptor’s expression or function, altering an individual’s sensitivity to the aldehydic “soapy” odorants.

To test the robustness of the finding, the authors examined a second, independent cohort of 11,851 participants who answered a related question about overall cilantro preference (“Do you like cilantro?”). The same SNP showed a consistent direction of effect, confirming that the variant influences not only the perception of a soapy taste but also broader cilantro liking.

Heritability was estimated using LD‑score regression, which captures the proportion of phenotypic variance explained by common SNPs. The SNP‑based heritability for the soapy‑taste phenotype was modest, at 0.087 (≈ 9 %). This indicates that while genetics contributes, the majority of the variation is likely due to environmental factors, cultural exposure, and many other small‑effect genetic variants not captured by the GWAS.

The study situates its findings within a growing body of literature linking olfactory receptor variation to food preferences (e.g., OR5A1 and wine aroma, TAS2R38 and bitter taste). It underscores that a single receptor can have a disproportionate impact on the perception of specific volatile compounds, thereby shaping dietary choices.

Limitations are acknowledged: the sample is predominantly of European descent, so the relevance of rs72921001 in other ancestries remains unknown; the phenotype is self‑reported and thus subject to recall bias; and rs72921001 itself may be a tag SNP rather than a causal variant. Functional validation—such as electrophysiological assays of OR6A2 with the A versus non‑A allele, CRISPR‑mediated editing in olfactory neurons, or in‑vivo imaging of odor‑evoked activity—will be required to confirm causality.

In summary, the authors provide the first genome‑wide evidence that a variant near olfactory receptor genes, most plausibly affecting OR6A2, influences cilantro perception. The work demonstrates that personal food preferences can be traced to specific sensory‑receptor genetics, opening avenues for personalized nutrition, flavor‑design in the food industry, and deeper insight into the genetics of olfaction.