Team:NTU Taida/Circuit4

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<!DOCTYPE html> NTU-Taida

Fragrance

  • Inspiration :

    GRASSY GREEN NOTES

    We want to turn fatty acids into volatile compounds that smells fresh and pleasant. First, we catalyze desaturation of Oleic acid(18:1 Δ9) into Linoleic acid(18:2 Δ9,12) by introducing a gene that encodesΔ12 Desaturase into E.coli.

    Then we catalyze oxidation and hydration of Linoleic acid(18:2 Δ9,12) to give a family of hexanal which smells fresh, generally known as “Grassy Green Notes”.

    ROSE FRAGRANCE

    Besides turning wasted fatty acids into fragrance, we also try to produce other fragrance from engineered E.coli. Our goal is to turn beta-carotene into rose fragrance by introducing a gene called CCD1 from Arabidopsis thaliana.

  • Testing Result :

  • Background Knowledge :

    Green notes are fresh and lively and they are used to make a fragrance feel crisp and sharp. Green notes very often include green leaves, tea leaves, the essence of freshly cut grass and even some marine plants. Green notes are most commonly used in sporty fragrances and summertime editions of popular perfumes.

  • Reference :

    CCD1

    FAD6

    LOX2

    HPL1

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