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Vanilla, saffron, patchouli

Posted by Robin on 21 October 2013 6 Comments

Vanilla, saffron, patchouli. For centuries, spices and flavorings like these have come from exotic plants growing in remote places like the jungles of Mexico or the terraced hillsides of Madagascar...

Now a powerful form of genetic engineering could revolutionize the production of some of the most sought-after flavors and fragrances. Rather than being extracted from plants, they are being made by genetically modified yeast or other micro-organisms cultured in huge industrial vats.

— Read more at What’s That Smell? Exotic Scents Made From Re-engineered Yeast at the New York Times. Hat tip to Steve!

Filed Under: perfume in the news
Tagged With: fragrance notes

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6 Comments

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  1. Poppie says:
    21 October 2013 at 12:34 pm

    Frankenscience for frankincense?

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    • Robin says:
      21 October 2013 at 1:50 pm

      Anything to make it cheaper! Of course, also an issue of scarcity and protecting plants in the wild…

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  2. Thalia says:
    21 October 2013 at 7:12 pm

    Yes! If they can do a convincing Mysore sandalwood or deer musk, that would be awesome.

    Why do I doubt that savings will be passed on to consumers? B

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    • Robin says:
      21 October 2013 at 8:09 pm

      Exactly. Have a feeling that isn’t “coming soon” though.

      Hey, we all know perfumes are not going to get cheaper.

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  3. Jordan River says:
    22 October 2013 at 3:37 am

    Robin, what an interesting development. I have no opinion until I think more about whether this is progress. Thank you for this news.
    @Thalia – that would be an achievement. A grain of yeast musk please!

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    • Robin says:
      22 October 2013 at 12:01 pm

      I have no opinion either. I do miss Mysore sandalwood.

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