Vanilla, saffron, patchouli. For centuries, spices and flavorings like these have come from exotic plants growing in remote places like the jungles of Mexico or the terraced hillsides of Madagascar. Some were highly prized along ancient trading routes like the Silk Road.
Now a powerful form of genetic engineering could revolutionize the production of some of the most sought-after flavors and fragrances. Rather than being extracted from plants, they are being made by genetically modified yeast or other micro-organisms cultured in huge industrial vats.
MRNA or messenger RNA. As the central dogma of biotech goes, DNA is transcribed to mRNA which is translated to tRNA, after which the amino acids form peptide bonds and form proteins. So when you see transcription, the first thing you think of is DNA to mRNA.
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