Taste and smell are interconnected, complex senses which enable us to perceive specific small molecules in our presence. During our history as a species, we evolved a group of receptors, which bind specific compounds and trigger action potentials of nerves, which are interpreted as aroma sensations. Natural mixture of aromatic compounds in food is complex, but essentially one of biggest reasons for sensory acceptance of food products. In industry therefore flavourings, fragrances and flavour enhancers are used as food additives, resulting in better sensory experiences of food products. But because of limited natural sources, consumer preference for natural ingredients and unsustainable chemical synthesis at industrial scales, industry seeks alternatives to natural aromatic compounds production. Synthetic biology is an engineering discipline with approaches that enable us to shape microorganisms to our production needs. Together with industrial biotechnology it enables an economical approach to sustainable natural flavour and fragrance production for use in food industry. In 21st century becomes possible to use laboratory or industrial bioreactor and utilize live cells with modified genomes to produce amazing range of natural products. Even ones that are naturally found only in beans of Madagascar’s orchid, bark of aromatic tree in India or even flowering lavender fields of France. Those can subsequently become part of food products all around the globe.