Yeast's heavenly potential

• Autores: Aviva Rutkin
• Localización: New scientist, ISSN 0262-4079, Nº. 3011, 2015, págs. 8-9
• Idioma: inglés
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• Resumen

  • Cooked up in the laboratories of Ginkgo BioWorks in Boston, a concoction by biologist Patrick Boyle contains yeast that has been genetically engineered to smell of roses. Its ultimate purpose: to become part of a designer fragrance, one where its presence rivals the rose oils often used in luxury scents. The "cultured rose" was born out of a marriage between Ginkgo--which bills itself as "the world's first organism engineering foundry"--and Robertet, a French flavours and fragrance company founded in 1850. Robertet prides itself on the natural ingredients it uses in perfumes created for clients such as Chloe and Bottega Veneta , as well as its scents for household products like detergents.