The next time you argue with a friend about the whiff of cilantro in your stir-fry that he finds disgusting, blame his genes.
All of us inhabit our own flavor world, which is highly dependent on our genetic blueprint for being able to smell certain odors, according to two studies a New Zealand research group published online Thursday in the journal Current Biology.
The perception of flavor while eating includes what your taste buds can detect — sweet, salty, bitter, sour and "umami" (often called savory) — but they play a meek supporting role to your sense of smell.
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