I absolutely hated eating uni (raw sea urchin); the taste and texture were unbearable for me. But I can't stand Liver (any kind). Red Wine I have the gene that makes tannins taste extremely bitter to me.
Here's a cleaned, accurate version that keeps your points and fixes wording and genetics details:
Genetics can strongly shape what we taste.
The **OR6A2** olfactory receptor are linked to cilantro (coriander) smelling and tasting "soapy." These taste and smell traits are largely independent—you can have several, one, or none.
Variants in **TAS2R38** (and related bitter receptors such as **TAS2R16**) heighten bitterness, which helps explain why foods like Brussels sprouts and dark chocolate—and the tannins in red wine—can taste intensely bitter to some people.
Variants in **TAS1R2** influence sweet perception; people with certain versions are especially sensitive to sweetness and often say they don't have a "sweet tooth."
The **TRPV1** receptor affects sensitivity to capsaicin, the "heat" in chilies, so some people feel far less burn than others.
For me, red wines are extremely bitter, and liver has a harsh, unpleasant bitterness I can't stand—yet I'm essentially immune to spicy foods. Much of this is still being studied, but it's fascinating how our genes can tilt our palates so decisively.
