SITTING before me is a vial of cloudy white broth. Biologist Patrick Boyle invites me to take a sniff. To my amateur nose, the liquid smells green and sweet, a little like fresh-cut grass, a little like a bunch of flowers.
The concoction is a microbial perfume. Cooked up in the laboratories of Ginkgo BioWorks in Boston, it contains yeast that has been genetically engineered to smell of roses.
— As previously reported, Robertet and Gingko Bioworks are working on a bioengineered rose oil. Read more at Would you wear yeast perfume? Microbes used to brew scent at NewScientist. Hat tip to Bob!