Low natural yields of high-value fragrance and flavor molecules drive up sourcing costs and supply chain volatility. These innovations stabilize production through the precise genetic and enzymatic configuration of host cells to optimize metabolic flux toward specific sesquiterpene scaffolds.
Natural metabolic pathways often suffer from low flux and poor conversion rates of pyrophosphate precursors into specific cyclic alcohols. Overcoming these metabolic bottlenecks allows for the industrial-scale production of high-value fragrance and flavor compounds.