It turns out that our senses are intimately connected to our DNA, and small variations in our genes can determine whether we are partial to the smell of blue cheese, or can’t stand the taste of cilantro. That’s not such a surprise, but what is impressive is the precision with which scientists can match up sensory experiences (such as an appreciation for the spicy scent of curry) to specific stretches of DNA. We may occupy the same environment, but the way we see, smell, taste, touch and hear things may vary widely depending on our genomes. Perhaps the best example of this gene-based sensory diversity is color blindness — people with genetic abnormalities in the types of cone cells produced in the eye have trouble seeing red, blue or green light. And research has shown that 21% of people from East Asia, 17% of Europeans, and 14% of people of African descent taste a soapiness in cilantro that makes the popular herb unwelcome in their meals. The reason? 23andMe, the company that sequences consumers‘ genes, surveyed 30,000 of their customers and traced the soapy sensation to a gene called OR6A2, which can make some people sensitive to the aldehyde chemicals that flavor cilantro.
Posted on: Fri, 09 Aug 2013 23:32:19 +0000
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