Currently, most aroma compounds used in food and cosmetic products are synthetic, derived from non-renewable sources. The industry also faces challenges in its manufacturing processes, which often involve multiple extraction and purification steps, compromising their economic viability.

In order to address these challenges, researchers at Unicamp have developed a process to manufacture a biotransformed oil from a natural source, derived from vegetable oil. Called “Bioaroma,” the substance can be used in food and cosmetics production.

The invention does not require the use of environmentally harmful organic solvents, nor additional purification processes, offering a sustainable innovation for these sectors.