We all have at least one or 2 foods or flavours that we just can’t stand, for reasons we can’t really explain. Coriander is a classic food ‘ick’ that many of us feel we could never get over. But what does the science have to say about that?

For the latest instalment of UQ Mythbusters we asked Dr Daniel Hwang, a genetic epidemiologist and sensory scientist from UQ’s Institute for Molecular Bioscience, to set us straight on the science of taste and whether there’s anything you can do to ‘get over’ a strong distaste for certain foods.

Plus, he shares a research-backed quiz to assess your level of food fussiness.

Key points:

• Food preferences are determined by a combination of genetic and environmental factors.
• Research shows that – for both kids and adults – repeated, low-pressure exposure to foods does increase liking and intake of those foods.
• Coriander is a uniquely divisive flavour, with 50% of the variation in how people experience its taste (especially the soapy flavour) linked to genetic variation between individuals.
• Dried coriander could be a good first option for ‘exposure therapy’ if you want to try to overcome the distaste, as it has a milder flavour.

Q: Where do our food preferences come from, and how much power do we really have to change them? Can we teach ourselves to like certain foods?

Our food preferences are shaped by a mix of genetics, early-life experiences and cultural exposure. Some people are biologically more sensitive to certain tastes, like bitterness, sweetness or fattiness, or even to specific smells, which can make some foods feel overwhelming.

Whether we can change these preferences depends in part on how strongly they’re influenced by genetics. Studies show that the heritability (genetic influence) of food preferences varies widely by food. When it’s low, environmental factors like repeated exposure, social context and habit have more power to shape our likes and dislikes. So, while ‘just get over it’ isn’t quite fair, gradual change is often possible, especially when genes don’t have the final say.

Q: How many people are really 'supertasters' who are more sensitive to different flavours?

 'Supertaster' can be defined in different ways, but genetically it often refers to having two copies of the 'functional' bitter taste receptor gene TAS2R38, while 'non-tasters' have no copies of the functional gene. Certain bitter compounds, like phenylthiocarbamide (PTC), taste extremely bitter to supertasters but are tasteless to non-tasters.

Around 25–30% of people in Western populations may be considered supertasters – they perceive bitter compounds (like those in kale or coffee) more intensely. However, this figure isn’t universal. Studies show that sensitivity to these bitter chemicals varies across populations, with about 50% of Australian Aboriginal individuals being non-tasters, compared to only 10–16% in many African and Asian groups. Importantly, being a non-taster isn’t a disadvantage – it can actually make people more accepting of a broader range of foods, especially those with strong or bitter flavours.

It’s not just pickiness. It’s a fundamentally different sensory experience!

Q: What about 'exposure therapy' – can we change a distaste for a certain food by just eating lots of it?

Yes, repeated exposure doesn’t just build familiarity, it can actually shift how we perceive a food’s flavour. In one study, young children who repeatedly tasted vegetable soup, without pressure or reward, grew to like it more over time.

And it’s not just kids: a review of adult studies found that repeated tasting (rather than just seeing or smelling a food) increased both liking and intake of vegetables. The key is positive, low-pressure exposure. Forcing yourself rarely works, but if you keep trying a disliked food in the right setting, your palate may just catch up.

Q: Let's talk about the coriander in the room: what are some of the most divisive food flavours, and what makes them so hard to swallow?

Coriander is one of the most divisive ingredients out there – loved by some, loathed by others. About approximately 50% of the variation in coriander preference is explained by genetics, particularly a smell receptor gene (OR6A2) that makes certain people perceive a soapy flavour.

But environment matters too: gradual exposure, such as starting with dried coriander (which has a milder aroma), can help reduce aversion over time. Other flavour flashpoints include blue cheese, Brussels sprouts, anchovies and liquorice – all rich in bitter, sulfuric or fermented compounds that can overwhelm those with heightened sensory sensitivity.

Still, cultural context is key. What’s off-putting to one palate may be a beloved staple in another cuisine. What tastes ‘too much’ to one person is comfort food to someone else.

Q: What’s a good fussy eater 'test' to determine how limited someone is in their food preferences?

Picky eating isn’t just about being difficult. It often reflects real differences in sensory sensitivity, food memory and even fear of the unfamiliar. Adult fussy eaters may avoid certain textures, gag at strong smells or limit their diets to a narrow rotation of ‘safe’ foods.

Researchers have developed tools like the Adult Picky Eating Questionnaire (AEPQ) (Ellis, Galloway, Webb and Martz),  which captures behaviours across four key areas: limited food variety, strong aversions to bitter or sour tastes, disengagement during meals and rigid rules about food presentation.

This quiz offers a series of 16 prompting statements (copied below). Reflecting on how you respond to these statements may help identify patterns that go beyond casual dislike.

When such behaviours start to affect nutrition or social life, they may signal more entrenched picky eating tendencies.

If most of these statements resonate with you, it may be worth speaking to a clinician about your relationship with food:

1. I have a strong preference toward specific food presentation
2. I eat a limited number of items from each food group
3. I am often disengaged/uninvolved when sitting at the table for mealtime
4. I reject bitter foods, even if they are only slightly bitter
5. I prefer foods of a particular colour
6. My usual diet lacks a variety of food groups
7. I usually feel that I have something better to do than eating
8. I reject sour foods
9. I cringe, cry, or gag after seeing or eating certain foods
10. I do not like trying new foods
11. I avoid mealtimes
12. I am sad or disappointed when food is not prepared/cooked in the ‘right way’
13. I eat from a very narrow range of foods (fewer than 10 different foods)
14. I am immediately suspicious of food and feel the need to carefully inspect the majority of food
15. I eat foods in a specific sequence
16. I will not eat a food if I saw someone else touch it

Prompts from the Adult Picky Eating Questionnaire (AEPQ), Ellis, Galloway, Webb and Martz