Genetic Modification in the World of Fragrances

Just like we regularly ask producers if food is genetically modified, it seems that we could experience the same with perfumes. Specialists of the laboratory run by Alexander Vainstein from the Hebrew University of Jerusalem, Robert H. Smith Faculty of Agriculture, Food and Environment, found a method to intensify the scent of flowers, even those the scent of which we do not feel.

In an article published in Plant Biotechnology Journal, scientists stated that they can intensify the scent of flowers as many as 10 times and put an end to its dependence on day rhythm, i.e. make them evaporate the scent steadily and intensively. The scientists patented their technology and they do not doubt its large commercial success in the area of flowers growing (Israel is one the largest exporters of cut flowers) and in food industry, since this technology is also applicable on other plants including fruit and vegetables, as well as perfume production.

Source: innovations-report.de

Photo credit: I Shutter , Macieklew

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