Renewable sources for artificial scents and flavours Fresh banana, a waft of flowers, blueberry: the scents in Shota Atsumi's laboratory in the UC Davis Department of Chemistry are a little sweeter than most. That's because Atsumi and his team are engineering bacteria to make esters - molecules widely used as scents and flavourings, and also as basic feedstock for chemical processes from paints to fuels. Their latest work was published March 9 in the journal Nature Chemical Biology.
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