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香菜中的多种醛类物质决定了它强烈的气味，而味觉受体上「OR6A2」等基因的差异，会使一些人在香菜上闻到臭虫味和肥皂味。
但基因也并非决定因素，从小的饮食习惯和文化暴露对食物的喜好也有影响。
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香菜中除了膳食纤维、蛋白质、胡萝卜素比较丰富，还有多种维生素和矿物质。其中维 C 含量达到 48mg/100g，比柠檬略高。钙含量高达 101mg/100g，和牛奶相近。
不过考虑到我们大部分情况下都是把它当作";i:8;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:9:"调味品";}}i:9;s:45:"，所以如果不是痴迷香菜的话，就";i:10;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:51:"别指望撒上去的那点香菜来补充什么了";}}i:11;s:65:"，只要知道它是一个营养价值不错的蔬菜就好。
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香菜独特的味道主要来自于其中的多种醛类物质，如苯乙醛、十一烷、癸醛、环癸烷、十一醛、十三醛、十四醛等等，这些成分混合到一起就形成了香菜独特的气味。
喜欢香菜的人觉得它是带着柠檬味道的青草香气，而不喜欢香菜的人觉得它闻起来像臭虫，吃起来像肥皂。
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遗传学研究表明，对香菜味道的不同感受，可能是由于嗅觉受体上的基因差异。这甚至惊动了 Nature，专门写了一篇新闻评论。[1]
（也可见对香菜的论战之广泛和激烈）
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一种名为";i:22;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:20:"「OR6A2」的基因";}}i:23;s:146:"会让人对某些特定的醛类化合物格外敏感，携带它的人更可能闻出香菜身上的「肥皂味」。[2]
并且相比男性，";i:24;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:45:"更多的女性会识别出香菜的肥皂味";}}i:25;s:38:"，从而对香菜深恶痛绝。[2]
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但这就可以说我们对香菜的好恶完全是由基因决定的吗？
同一项研究中，其他的一些结果也非常有趣：[2]
研究发现，能识别香菜「肥皂味」的相关基因的遗传性非常的低，也就是说，讨厌吃香菜的父母不一定有讨厌吃香菜的孩子！[2] 而后天的环境和行为是否可能造成相关基因的突变我们也不得而知。
另外，虽然对香菜「肥皂味」的嗅觉与对香菜的好恶相关，但是";i:28;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:90:"也有超过 1/3 声称不喜欢香菜的人并不能辨别出香菜的「肥皂味」。 ";}}i:29;s:2:"
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那些并闻不出香菜肥皂味的人，又是为什么不喜欢吃香菜呢？
";i:32;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:17:"| 口味的养成";}}}}i:33;s:89:"
在一项以 1639 名居住在加拿大的大学生为样本的健康营养调查中，";i:34;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:78:"不同族裔人群之间，不喜欢吃香菜的人的比例有很大的差别";}}i:35;s:581:"。[3]
东亚裔可谓是最不喜欢吃香菜，有 21% 都表示了对香菜的反感。白种人以 17% 的比例紧随其后，非裔中不喜欢香菜的人也占到了 14%。
相比之下，常用各种香料下饭的南亚人、西班牙裔，和在香菜起源地的中东人，[4] 对香菜的接受程度明显更高，不喜欢香菜的人分别只占到了 7%、4% 和 3%。
虽然这项研究中少数族裔的样本数量都相对较小，可能会带来一些偏倚。但或许可以得出「对香菜的喜好与对香菜的暴露频率相关」这一推论。
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即在经常用香菜做菜的地区，人们对香菜的接受度会更高一些。
试想，如果你的妈妈从小就给你做香菜，或者你家楼下的每一家面馆的调味区都放了一缸香菜，又或者你身边有一个「无香菜，不吃面」的朋友，你在潜移默化之间也会觉得香菜很香。
";i:38;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:61:"在孩子小的时候就多给 ta 各种各样的食物选择";}}i:39;s:40:"，让 ta 暴露在各种食物面前，";i:40;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:66:"孩子更不容易挑食，会从小养成均衡饮食的好习惯";}}i:41;s:706:"，也是同样的道理。
别再为到底香菜党是异类还是非香菜党是异类大动干戈啦。
不如来研究一下「后天的行为和天生的基因是否可以相互决定」这一科学届的经典命题。
参考资料
[1] Callaway, E. "Soapy taste of coriander linked to genetic variants." Nature: International weekly journal of science, September 12 (2012).
[2] Eriksson, Nicholas, et al. "A genetic variant near olfactory receptor genes influences cilantro preference." Flavour 1.1 (2012): 22.
[3] Mauer, Lilli, and Ahmed El-Sohemy. "Prevalence of cilantro (Coriandrum sativum) disliking among different ethnocultural groups." Flavour 1.1 (2012): 8.
[4] Coriander, Wikipedia. ";i:42;a:4:{s:3:"tag";s:3:"url";s:6:"option";s:71:"http://link.zhihu.com/?target=https%3A//en.wikipedia.org/wiki/Coriander";s:8:"original";a:2:{i:0;s:79:"[URL='http://link.zhihu.com/?target=https%3A//en.wikipedia.org/wiki/Coriander']";i:1;s:6:"[/URL]";}s:8:"children";a:1:{i:0;s:39:"https://en.wikipedia.org/wiki/Coriander";}}i:43;s:2:"
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