Is cinnamon delicious... or unbearable? The scientific explanation behind this drama lies in its DNA

Cinnamon is one of the oldest spices in the world. It is present in traditional recipes, Christmas drinks and even perfumes. But, oddly enough, it is also one of the most polarizing. Some people describe it as warm, sweet and comforting. Others find it too strong, aggressive or even nauseating.

The curious thing is that this division of opinion isn't just down to personal taste or cultural experiences. Researchers have discovered that the reason why some people love cinnamon and others hate it may be linked to genetic differences.

To understand this relationship, it's important to know that both taste and smell are complex senses and both are profoundly influenced by genetics. Within our DNA there are genes that code for taste and smell receptors. They determine how our brain interprets the tastes and aromas of the world around us.

In the case of cinnamon, the characteristic smell comes mainly from a compound called cinnamaldehyde. This is what gives cinnamon its distinctive aroma, which many associate with Christmas or homemade cakes. But not everyone smells cinnamon in the same way.

Research shows that some people have genetic variants that make their olfactory receptors more sensitive to cinnamaldehyde. In other words: while some smell a sweet, pleasant scent, others perceive a chemical, penetrating and almost "burning" note. For this second group, cinnamon can be really unpleasant - and it's no frills.

A study published in 2020 identified a genetic locus associated with the ability (or not) to detect the smell of cinnamon. People with a certain variation at this point in their DNA showed very different responses to the same aromatic stimulus. In other words: your genetic code can define whether the smell of cinnamon will make you hungry... or give you a headache.

This discovery adds to others already known, such as the gene that affects the perception of coriander (for some, it's delicious; for others, it tastes like soap) or the TAS2R38 gene, which influences how bitter we feel certain vegetables.

Understanding these differences doesn't just feed our curiosity. They remind us of something important: taste is not a totally rational choice. It involves memory, emotion, culture - and, yes, biology.

This changes the way we judge our own preferences and those of others. Maybe your friend isn't "boring" because he doesn't like cinnamon - he just feels it in a completely different way to you.

What's more, this sensory individuality opens the door to advances in areas such as personalized nutrition, gastronomy and even food marketing. Knowing how each genetic profile reacts to certain flavors could transform the way we develop recipes, products and sensory experiences.

The answer is: maybe. Although genetics strongly influences our perceptions, the human brain is plastic. In other words, with time, exposure and positive associations, even an initially rejected flavor can become tolerable - or even pleasant. But if even after several attempts you still can't stand the smell of cinnamon, don't blame yourself. Your DNA has probably already decided for you.

The next time someone asks you if you like cinnamon, know that the answer may say more about your genes than your taste buds. Loving or hating this spice isn't just a matter of taste - it's a matter of biology. And like any good scientific story, this one reminds us that we are much more complex (and unique) than we realize.