Scents and sustainability: Renewable sources for artificial scents and flavors
Monday, March 10, 2014 - 12:30
in Physics & Chemistry
Fresh banana, a waft of flowers, blueberry: the scents in some labs are a little sweeter than most. Researchers are engineering bacteria to make esters -- molecules widely used as scents and flavorings, and also as basic feedstock for chemical processes from paints to fuels.