Oils, Patchouli, patchoulol synthase-modified Saccharomyces cerevisiae-fermented, from carbohydrates (CAS 1450625-49-6) — Woody Base Note Fragrance Ingredient

ByThe Good Scents
Woody · Balsamic

Oils, Patchouli, patchoulol synthase-modified Saccharomyces cerevisiae-fermented, from carbohydrates

CAS 1450625-49-6

Origin
natural
Note
Base
IFRA
Generally safe
Data as of: Apr 2026

What Is Oils, Patchouli, patchoulol synthase-modified Saccharomyces cerevisiae-fermented, from carbohydrates?

Fermented patchouli oil is a modern biotech version of traditional patchouli, created using yeast that’s been genetically modified to produce patchouli’s key aromatic compounds. You’ll find it in premium fragrances and natural personal care products where consistent quality matters. This sustainable alternative captures the earthy depth of patchouli without agricultural challenges, offering perfumers a reliable material with lower environmental impact than conventional cultivation.

Safety Profile

GENERALLY SAFE
Generally safeUse with awarenessProfessional use
✓ Non-phototoxic
✓ No IFRA restrictions
CAS
1450625-49-6
Formula
Mixture
MW
Variable
Odor Family
Woody · Balsamic
Layer 1 · Enthusiast

What Does Oils, Patchouli, patchoulol synthase-modified Saccharomyces cerevisiae-fermented, from carbohydrates Smell Like?

The fermented version delivers patchouli’s signature earthy-woody character with remarkable precision – damp forest floors after rain, aged tobacco leaves in a cedar box, with a smoother camphoraceous edge than traditional oil. Unlike conventional patchouli which can be harsh initially, this biotech version presents a rounded opening of moist humus and dried herbs, developing into a velvety base of antique wood and sweet amber nuances. The dry-down retains impressive tenacity while avoiding the animalic roughness some associate with natural patchouli oils.

Scent Profile

In Famous Fragrances

Fragrance associations may not reflect actual formulations.

Patchouli Magnetik(Maison Crivelli, 2021)

Utilizes fermented patchouli for its cleaner woody profile, allowing the cocoa and vanilla facets to shine without earthy interference. The biotech process ensures batch consistency crucial for this minimalist composition.

Layer 2

Chemistry, Properties & Perfumer Guide

The Chemistry

Produced through metabolic engineering of Saccharomyces cerevisiae yeast strains modified with patchoulol synthase genes. The yeast metabolizes carbohydrates into patchoulol (the primary sesquiterpene alcohol in patchouli oil) along with other sesquiterpenes like α-bulnesene and α-guaiene. This precision fermentation process creates a more consistent chemical profile than plant-derived oils, with reduced levels of potentially irritating components like pogostone while maintaining key odorants.

Physical & Chemical Properties

AppearancePale yellow to amber viscous liquid
SolubilitySoluble in ethanol and fixed oils

Perfumer Guide

Note Position
Base
Volatility
Very low (days-weeks)
Blending
Excellent with woods, ambers, spices
ApplicationTypical %RangeNotes
Fine Fragrance1-5%Up to 10%Base note fixative
Body Care0.5-2%Up to 3%Earthy anchor in natural formulations

Classic Accords

Tip: Use as a direct replacement for traditional patchouli oil in modern compositions requiring consistent earthy depth.

Alternatives & Comparisons

1
Patchouli oil, Co2 extracted CAS 84238-39-1

For applications requiring full-spectrum natural patchouli character with terroir variations. Contains additional trace compounds missing in fermented versions.

Layer 3

Safety, Regulatory & Sustainability

⚠ Regulatory Disclaimer

General reference only. Consult current IFRA Standards Library before formulating.

IFRA Status

No restrictions – not listed in IFRA Standards (as of 50th Amendment)

RIFM Assessment

Considered equivalent safety profile to conventional patchouli oil in current assessments.

Sustainability

This biotechnology approach reduces land and water use compared to conventional patchouli farming, with no pesticide requirements. Fermentation occurs in controlled bioreactors using renewable carbohydrate feedstocks. Offers consistent supply unaffected by crop failures or climate variability impacting traditional growing regions in Indonesia.

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References

    Data: PubChem (NIH), PubMed, RIFM, IFRA. Last reviewed: Apr 2026.

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    Ingredient Data Sheet

    CAS 1450625-49-6
    Data Sources & Attribution
    Physical data: PubChem (NIH/NLM), U.S. EPA CompTox Dashboard, EPA OPERA models, RDKit. Odor & flavor: Arctander (Perfume & Flavor Chemicals), Fenaroli's Handbook of Flavor Ingredients, Leffingwell. Thresholds: van Gemert (Compilations of Odour Threshold Values). Regulatory: IFRA Standards 51st, FEMA GRAS. Trade names: Surburg (Common Fragrance & Flavor Materials). All data compiled and cross-referenced for perfumertools.com.

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