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The original was posted on /r/biology by /u/tomato_hater_69 on 2024-10-18 14:57:39+00:00.

I’ve had a growing personal theory that there is some genetic basis to how much I hate raw tomatoes. I’m not a picky eater, even if I don’t like something I can generally understand how somebody else might enjoy it.

Raw tomatoes are a huge exception. To me they taste absolutely revolting, not unlike how cilantro tastes – which is easily explained by the known genetic effect in that case. In fact, I feel like there is some similarity between the two flavours as I perceive them. I simply cannot comprehend how anyone could enjoy it.

But – when cooked, tomatoes taste great. I expect they taste the same for me as everybody else. The flavour is so different from the raw version that it’s almost hard to believe they are the same vegetable. This leads me to suspect that there may be some compound responsible for this that is denatured upon cooking.

This is not a case of just having tried lousy tomatoes, I have tasted many high quality tomato varieties to see if it makes a difference. It does not, they all taste rotten in an indescribable way that makes me want to spit it out immediately. No other commonly consumed food, except cilantro, has had this effect on me.

I couldn’t find any known scientific evidence to support this theory, but there are anecdotal accounts of people who feel the same as I do. I really suspect there is more than just personal preference at play here. Anyone have any insight into this?