Smarter smells
After years of research, the flavour and fragrance industry is increasingly turning to biotechnology for commercial production, as Emma Davies reports
When is a natural fragrance not a natural fragrance? The answer may be if it’s been biologically produced, but in a fermenter rather than a natural fruit, for example. But that might be a better way to make it than pulping tons and tons of oranges and grapefruit, and easier than a long and complex synthesis.