∗ From all natural sources

    Creation of an all natural system producing green note compounds such as (2E)-hexenal at a 10-fold higher level than the highest known natural producer, watermelon leaves (two patents issued and one pending).

    An improved system for biosynthesis of methyl epi-jasmonate (MEJ), a flavor and aroma enhancer for foods, beverages and perfumes has also been developed.

∗ Improved Efficiency

    Higher efficiency means lower production costs and less waste management.
 

    We are continuously working on improving and adapting this technology for further enhanced commercial production of green note compounds.

    If you are interested in our technology, please feel free to contact us.

David F. Hildebrand (PI), Hirotada Fukushige (Co-PI) and Thomas R. Kemp (Co-PI)
College of Agriculture, University of Kentucky