美國「赫芬頓郵報」報導，SciShow製作一支影片解讀為什麼有4%至14%的人，覺得香菜（芫荽）吃起來有肥皂味；科學家研究發現，大多數討厭香菜的人，都有一項共同的嗅覺感官基因叫做「OR6A2」，能夠敏銳地注意到化學物質「乙醛」，而這項化學物質同時存在於香菜和肥皂裡，由此可知，香菜在舌尖上感受到的香皂味，其實是基因的問題，不是你的味覺有問題。
小編評：小編覺得香菜很好吃啊，根本無法理解所謂的香皂味道是什麼感受。
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連結：Soapy taste of coriander linked to genetic variants
連結：A genetic variant near olfactory receptor genes influences cilantro preference（相關論文）
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.
小編評：小編找到相關論文了，這一切真是太有趣了。