Rose aroma from the bioreactor


The chemical synthesis of the roselike aroma compound 2-phenylethanol is based on benzene or styrene. Yeasts can synthesize the higher alcohol from glucose and the amino acid phenylalanine. They don't even need to be genetically modified. As the product acts inhibiting on the metabolism on the yeasts, it needs to be removed continually from the process. The in-situ product removal technique needs to be compatible with yeast growth.

We have investigated:

  • two-phase cultivation with polypropylenglycol:
    more then 20 g/L product were achieved
  • organophilic pervaporation:
    besonderer Vorteil: das hoch angereicherte Produkt liegt als wässrig-ethanolische Lösung vor

Ein innovativer Beitrag für die Wirtschaft

  • Herstellung natürlicher Aromastoffe
  • Nachwachsende Rohstoffe als Substrat
  • Einfache Produktaufarbeitung
Prof. Dr. Jens Schrader
Telefon: 069 / 75 64-337
Telefax: 069 / 75 64-388
E-Mail: schrader 
Upcoming courses


The rose-like flavour compound 2-phenylethanol is produced with yeast from the amio acid L-phenylalanine at DECHEMA Research Institute in Frankfurt/Main, Germany.
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