Modified organisms for improved flavor and aroma

A method of genetic modification of an organism to produce a better tasting organism, the method comprising:

• identifying at least one genomic location of the organism, wherein the at least one genomic location corresponds to a geosmin synthase gene, a germacradienol synthase gene, methylisoborneol (MIB) synthase gene or 2-MIB synthase gene, 2-pentylfuran synthase gene or 2-pentylfuran producing gene, spermidine synthase gene, spermine synthase gene, theospermine synthase gene, diamine oxidase gene, histamine N-methyltransferase gene, beta-ionone synthase gene, a dimethylsulfoniopropionate lyase gene wherein the encoded enzyme produces dimethyl sulfide and dimethyl trisulfide, or any combination thereof, and editing the at least one genomic location of the organism by knocking out or making non-functional at least one genomic location or in the alternative, upregulating or downregulating the at least one genomic location to remove unwanted traits from the organism, wherein the unwanted traits comprise aroma and taste, and wherein the organism is algae.