Fermentative sourced flavor substances made from cereals and cereal products and edible compositions containing same

Abstract

Provided herein are flavor substance (FM) concentrated products derived from fermentation sources of cereals and / or cereal products, methods of making the same, and edible compositions comprising the concentrated products. In particular, the flavor substances provided herein are flavor substances derived from cereals, cereal products, and / or agricultural by-products or waste streams produced during cereal processing or cereal product production.

Description

Technical Field

[0001] This invention relates to flavor material (FM) and edible compositions containing the same, particularly flavor material derived from grains, grain products and / or agricultural and industrial by-products or waste streams generated during grain processing or grain food production. Background of the Invention

[0003] The flavor sector faces a lack of innovation. Current flavor products offer relatively limited flavor profiles and heavily rely on ultra-processed industrial ingredients; for various reasons, consumers are often reluctant to consume such ingredients. These problems are even more pronounced in one of the most important segments of the flavor sector – the sustainable transition to alternative proteins. A major obstacle to reducing global animal protein consumption and accelerating the crucial sustainable protein transition lies in taste. To increase the acceptance of various alternative protein sources, it is essential to impart the sensory characteristics unique to animal proteins to a wide range of foods. This applies regardless of whether the "alternative protein" is plant-based, cell-based, recombinant, hybrid, or simply traditional protein-rich foods such as legumes, grains, and pseudograins, as well as foods traditionally flavored and seasoned with animal proteins (such as soups, sauces, stews, and pasta). Crucially, these foods must not only provide the unique flavor of animal protein, but also the complex transsensory "experience" derived from consuming it. This experience includes: (a) providing a rich and highly complex taste, aroma, and body; (b) the flavor-enhancing effects unique to animal protein, including umami and / or substances rich in koko (flavor); (c) important taste modulatory properties, such as enhancing and improving mouthfeel, including modulating the perception of saturated fat, overall greasiness, creaminess, "butteriness," juiciness, etc.; (d) other modulatory properties, such as masking and / or blocking undesirable characteristics, such as beany, bitter, astringent, etc.; (e) the persistent, lingering pleasure unique to animal protein, which can last for hours after a meal, an experience that non-animal proteins have not yet been able to provide; and (f) transsensory flavor delivery, creating a simultaneous perception of complex taste, aroma, texture, body, and mouthfeel characteristics, creating a "flavor explosion" experience, as well as other related sensations.

[0004] Flavor compounds (FM) play a vital role in the food and beverage industry. They enhance and improve the taste and overall eating experience of various foods by improving or actively altering sensory properties, including taste, aroma, appearance, color, texture, mouthfeel, quality, aftertaste, and pleasantness. Flavor compounds improve the overall sensory experience, enhance product quality, and meet evolving consumer preferences.

[0005] With the growing pursuit of sustainable practices, the demand for authentic and innovative flavor experiences, and the rise of healthy diets based on natural, familiar ingredients (rather than ultra-processed foods based on industrially over-processed ingredients), there is an ongoing need to develop new, affordable next-generation flavor substances that can provide significantly improved flavor experiences and are based on a variety of readily available, familiar, and low-cost raw materials.

[0006] Cereals (including cereals and pseudocereals, whole grains and processed cereals, cereal products, and by-products or waste streams generated during cereal processing, cereal product production and commercialization) are sources of these important flavor and sensory properties that have been neglected and underutilized until now.

[0007] Therefore, there is an urgent need in the field for compositions and methods that can produce flavor substances (FM) in an economical and time-saving manner using grains, grain products or related agro-industrial by-products / waste streams. Invention Overview

[0009] According to some implementation schemes, this article provides edible flavoring substances derived from grains, grain products and / or from agro-industrial byproducts or waste streams generated during grain processing, as well as compositions and foods containing such flavoring substances.

[0010] This article discloses edible grain-derived flavor substances (FMs) and compositions for improving sensory properties, creating and enhancing deliciousness, and / or masking and / or blocking unpleasant tastes, and improving the taste experience of consuming foods containing such flavor substances and compositions.

[0011] According to some implementation schemes, the flavor compounds (FM) disclosed herein can be obtained from fermented grains and grain products and / or agricultural and industrial by-products or waste streams generated during the processing of fermented grains (including, for example, husks, hulls, bran, germs, various types of "breaks", "okara", etc. from oats and other grains) or during the production of grain products.

[0012] Advantageously, as detailed in this article, the use of grains and grain products to form unique flavor compounds helps to create a variety of sensory properties necessary to support and accelerate the use of sustainable proteins, and can also provide a variety of new flavors and sensory properties to meet the preferences of a wide range of consumers.

[0013] Furthermore, advantageously, when using by-products and waste streams, as disclosed herein, utilizing cereal-derived materials can help increase sustainability and environmental benefits, including reducing food waste (a driver of social inequality and a significant contributor to greenhouse gas emissions) and converting animal feed into human food.

[0014] In some embodiments, by adding flavor substances and / or compositions disclosed herein that meet specific criteria, the flavor substances disclosed herein can thus provide characteristic flavor / sensory properties to a food (e.g., a rich and full-bodied meaty texture, a long-simmered flavor, umami, mouthfeel, richness, caramel, creaminess, juiciness, satisfaction, and fattyness), and / or enhance the flavor of the food. Such criteria include, for example, the presence of unique chemical fingerprints of non-volatile and volatile substances. In some embodiments, volatile substance characteristics include, for example, aroma compounds. In some embodiments, non-volatile substance characteristics include, for example, bitterness, sweetness, umami (and / or richness) flavor / sensory characteristics, acidity, fatty mouthfeel (fatty acid) flavor characteristics, and Maillard reaction and other "reactive flavor" precursor substance characteristics. For example, in some embodiments, the distribution of nonvolatile substances can be characterized as follows: approximately 40-90% of sweet-tasting nonvolatile substances, approximately 0.3-1% of nonvolatile substances known to provide a “richness” (e.g., kokumi peptides) and / or umami flavor, approximately 0.3-10% of sour-tasting nonvolatile substances, approximately 0.3-5% of fatty-tasting nonvolatile substances, approximately 1-8% of bitter-tasting nonvolatile substances, and approximately 1-5% of Maillard reaction precursors.

[0015] According to some implementation schemes, flavor substances derived from grains and grain products may have or may impart one or more characteristic flavors, including, for example: rich, complex fullness (also referred to herein as “intense flavor”), sweetness, umami, fatty flavor, caramel flavor, stew flavor, long-cooked flavor, etc., or any combination thereof.

[0016] According to some implementation schemes, flavor compounds are advantageously obtained through solid-state fermentation of cereals, cereal products and / or agro-industrial byproducts or waste streams generated during cereal processing.

[0017] According to some embodiments, edible compositions are provided that contain the flavor substances (FM) disclosed herein. According to some embodiments, the edible compositions may further contain other substances, which may be, for example, plant-based (vegan / vegan).

[0018] According to some embodiments, methods for enhancing the flavor of food are provided, which include adding an edible flavor substance disclosed herein or a composition containing such flavor substance to the food.

[0019] According to some embodiments, food products are provided that contain one or more edible flavor substances disclosed herein or one or more compositions disclosed herein.

[0020] According to some embodiments, the food can be a sauce and / or condiment. According to some embodiments, the food can be a broth, soup cube, soup cube substitute, or fish sauce substitute. According to some embodiments, the broth, soup cube, and / or substitute is concentrated. According to some embodiments, the food is a flavor intensifier / enhancer. According to some embodiments, the food can be a ready-to-eat food or a ready-to-cook food.

[0021] In some embodiments, the flavoring substance, the composition containing the flavoring substance, or the dish can be added as a seasoning to dishes, such as, but not limited to, stews, roast meats, and dishes cooked in sauces.

[0022] According to some implementations, flavor substances, compositions containing such flavor substances, or foods containing such flavor substances can be added to dishes as seasonings, such as, but not limited to, milk and / or butter and cheese substitutes.

[0023] According to some implementation schemes, the food can be cooked food, stew, or used in dishes, such as, but not limited to, cooked meals, roast meat, and plant-based meat.

[0024] According to some implementation plans, food can be plant-based products or dairy products.

[0025] According to some implementation schemes, a flavor (FM) concentrate derived from the fermentation of grains and / or grain products is provided, the flavor concentrate having a flavor profile comprising: at least about 40% of sweet nonvolatile substances based on the total amount of nonvolatile substances; at least about 0.3% of acidic nonvolatile substances based on the total amount of nonvolatile substances; and at least about 0.3% of fatty nonvolatile substances based on the total amount of nonvolatile substances.

[0026] According to some implementation schemes, the flavor profile may include: at least about 70% of non-volatile substances with a sweet taste, based on the total amount of non-volatile substances; at least about 0.5% of non-volatile substances with a sour taste, based on the total amount of non-volatile substances; and at least about 0.5% of non-volatile substances with a fatty taste, based on the total amount of non-volatile substances.

[0027] According to some implementation schemes, the flavor profile further includes: at least about 0.4% of non-volatile substances with a rich and / or umami flavor, based on the total amount of non-volatile substances.

[0028] According to some implementation schemes, the flavor profile may further include: at least about 1% of non-volatile substances with a bitter taste, based on the total amount of non-volatile substances.

[0029] According to some implementation schemes, the flavor compound distribution may further include: at least about 3.5% of non-volatile compounds with a bitter taste, based on the total amount of non-volatile compounds.

[0030] According to some implementation schemes, the flavor profile may further include: at least about 1% of non-volatile Maillard reaction precursors, based on the total amount of non-volatile substances.

[0031] According to some implementation schemes, flavor product may contain at least about 4.5% of non-volatile Maillard reaction precursor substances, based on the total amount of non-volatile substances.

[0032] According to some embodiments, at least about 75% of the bitter nonvolatile substances may comprise leucine, phenylalanine, isoleucine, arginine, valine, tyrosine, lysine, and / or histidine, based on the total bitter substances. Each possibility is a separate embodiment.

[0033] According to some implementation schemes, at least about 90% of the sweet-tasting non-volatile substances may comprise glucose, raffinose, and / or fructose, based on the total sweetness. Each possibility is a separate implementation scheme.

[0034] According to some implementation schemes, at least about 95% of the non-volatile umami substances may comprise glutamic acid, aspartic acid, and / or betaine, based on total umami content. Each possibility is a separate implementation scheme.

[0035] According to some implementation schemes, at least about 70% of the thick-feeling non-volatile substances may comprise γ-glutamyl-glycine, ornithine, γ-glutamyl-valine, γ-glutamyl-serine, γ-glutamyl-L-aminobutyrylglycine (Ophtalmate), γ-glutamyl-lysine, γ-glutamyl-arginine, γ-glutamyl-histidine, and / or γ-glutamyl-proline, based on the total thick-feeling substances. Each possibility is a separate implementation scheme.

[0036] According to some implementation schemes, at least about 5% of the non-volatile substances with a sour taste, based on the total acidic substances, can be lactic acid.

[0037] According to some implementation schemes, at least about 80% of the non-volatile substances with a fatty taste, based on total fat-tasting substances, may include linoleic acid, oleic acid, palmitic acid, stearic acid, and / or linolenic acid. Each possibility is a separate implementation scheme.

[0038] According to some implementation schemes, at least about 85% of the non-volatile Maillard reaction precursors may contain glycerol and / or pyroglutamic acid.

[0039] According to some implementation schemes, the flavor substance product may contain aroma compounds, and at least about 15% of the total aroma compounds may contain phenylacetaldehyde and / or benzaldehyde.

[0040] According to some embodiments, the flavor product may contain at least about 0.001 mg of phenylacetaldehyde per 100g of dried flavor product, and / or at least 0.012 mg of benzaldehyde per 100g of dried flavor product and / or at least about 0.001 mg of 3-(methylthio)-propanal per 100g of dried flavor product, wherein the dried flavor product contains less than about 10% water. Each possibility is a separate embodiment.

[0041] According to some embodiments, the flavor product may contain at least about 20 mg of leucine and / or at least about 16 mg of isoleucine per 100 g of dried flavor product, said dried flavor product containing less than about 10% water. Each possibility is a separate embodiment.

[0042] According to some implementation schemes, the flavor product may contain at least about 2700 mg of glucose per 100g of dried flavor product, and the dried flavor product contains less than about 10% water.

[0043] According to some implementation schemes, the flavor product may contain at least about 10 mg of glutamic acid per 100g of dried flavor product, and the dried flavor product contains less than about 10% water.

[0044] According to some implementation schemes, the flavor product may contain at least about 0.5 mg of γ-glutamyl-glycine and / or at least about 0.2 mg of ornithine per 100 g of dried flavor product, said dried flavor product containing less than about 10% water.

[0045] According to some implementation schemes, the flavor product may contain at least about 7 mg of lactic acid per 100g of dried flavor product and / or at least about 0.15 mg of malic acid per 100g of dried flavor product, said dried flavor product containing less than about 10% water.

[0046] According to some implementation schemes, the flavor product may contain at least about 5 mg of linoleic acid and / or at least about 10 mg of palmitic acid per 100 g of dried flavor product, said dried flavor product containing less than about 10% water.

[0047] According to some implementation schemes, the flavor product may contain at least about 10 mg of glycerol per 100g of dried flavor product, and the dried flavor product contains less than about 10% water.

[0048] According to some implementation plans, the fermentation is solid-state fermentation.

[0049] According to some implementation schemes, the flavoring product is derived from grains, grain products and / or agricultural and industrial by-products or waste streams generated during grain processing or substances prepared therefrom.

[0050] According to some implementation plans, the flavoring substances are vegan.

[0051] According to some embodiments, edible compositions are provided that contain concentrations of flavor substances disclosed herein.

[0052] According to some embodiments, methods for improving, altering, and / or enhancing the flavor of food are provided, the methods comprising adding a concentrated product of the flavor substance or a composition containing the product to the food.

[0053] According to some implementation schemes, improving, altering, and / or enhancing flavor includes influencing the sensory properties of food.

[0054] According to some implementation schemes, sensory characteristics may include: taste, aroma, appearance, color, texture, mouthfeel, quality, or any combination thereof. Each possibility is a separate implementation scheme.

[0055] According to some implementation plans, the food is ready-to-cook or ready-to-eat.

[0056] According to some embodiments, food products containing the flavor substances disclosed herein or compositions containing such products are provided.

[0057] According to some embodiments, the food can be a sauce and / or condiment. In some embodiments, the food can be stock, soup cubes, or a fish sauce substitute. According to some embodiments, the stock, soup cubes, and / or fish sauce substitute can be concentrated.

[0058] According to some implementation schemes, the food is a flavor fortifier or flavor enhancer. According to some implementation schemes, the food can be plant-based, dairy-based, or dairy-free.

[0059] Some embodiments of this disclosure may include some, all, or none of the advantages described above. One or more technical advantages may become apparent to those skilled in the art from the accompanying drawings, specification, and claims included herein. Furthermore, although specific advantages have been set forth above, various embodiments may include all, some, or none of the listed advantages.

[0060] In addition to the exemplary aspects and embodiments described above, other aspects and embodiments will become apparent from reference to the accompanying drawings and from studying the following detailed description.

[0061] Brief description of the attached figures

[0062] The invention will now be described in conjunction with some embodiments and implementations, and with reference to the following figures, in order to provide a more complete understanding of the invention.

[0063] Figure 1 A bar chart showing the non-volatile taste distribution of the obtained flavor compounds (bitterness, sweetness, umami, richness, sourness, fatty taste, and Maillard reaction precursors) is displayed.

[0064] Figure 2 This is a bar chart showing the average percentage distribution of bitter substances detected in the obtained flavor compounds, based on total bitter substances. The label "Other" refers to the total percentage of other bitter substances, based on total bitter substances.

[0065] Figure 3 This is a bar chart showing the average percentage distribution of sweet substances detected in the obtained flavor compounds, based on total sweet substances. The label "Other" refers to the total percentage of other sweet substances based on total sweet substances.

[0066] Figure 4 A bar chart showing the average percentage distribution of umami substances detected in the obtained flavor compounds, based on total umami substances.

[0067] Figure 5This is a bar chart showing the average percentage distribution of the main body-feeling substances (e.g., peptides) detected in the obtained flavor compounds, based on total body-feeling substances. The label "Other" refers to the total percentage of other body-feeling substances based on total body-feeling (flavor) compounds.

[0068] Figure 6 A bar chart showing the average percentage distribution of acidic substances detected in the obtained flavor compounds, based on total acidic substances.

[0069] Figure 7 This is a bar chart showing the average percentage distribution of fatty flavor compounds detected in the obtained flavor compounds, based on total fatty flavor compounds. The label "Other" refers to the total percentage of other fatty flavor compounds, based on total fatty flavor compounds.

[0070] Figure 8 A bar chart showing the average percentage distribution of Maillard reaction precursors detected in the obtained flavor compounds, based on total Maillard reaction precursors.

[0071] Figure 9 This is a bar chart showing the average percentage distribution of volatile aroma compounds detected in the obtained flavor compounds, based on total volatile aroma compounds. The label "Other" refers to the total percentage of other aroma compounds, based on total volatile aroma compounds. The percentage of each aroma compound is calculated using the method detailed below. In short, the concentration (ppb) of that compound (calculated using an internal standard) is divided by the sum of the concentrations of all aroma compounds and expressed as a percentage.

[0072] Figure 10 Principal component analysis (PCA) plots based on approximately 300 non-volatile compounds and approximately 100 volatile compounds are shown, illustrating the chemical fingerprints of the flavor compounds of the present invention obtained through fermentation of grains and grain-based products compared to those obtained through fermentation of legumes.

[0073] Detailed description

[0074] In the following description, various aspects of this disclosure will be described. Specific configurations and details are set forth for ease of explanation in order to provide a thorough understanding of the different aspects of this disclosure. However, it will be apparent to those skilled in the art that this disclosure may be practiced without presenting specific details herein. Furthermore, well-known features may be omitted or simplified so as not to obscure this disclosure.

[0075] For convenience, certain terms used in the specification, embodiments, and appended claims are collected herein. Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains.

[0076] As used herein, the term "about" can be used to limit the value of a quantity or parameter (e.g., the length of an element) to a continuous range near (and including) a given (stated) value. According to some embodiments, "about" can limit the value of a parameter to between 80% and 120% of a given value. According to some embodiments, "about" can limit the value of a parameter to between 90% and 110% of a given value. According to some embodiments, "about" can limit the value of a parameter to between 95% and 105% of a given value.

[0077] Wherever a range of values ​​is specified in this document, it is intended to include any referenced numbers (fractions or integers) within that range.

[0078] As used herein, the terms “flavor substance,” “FM,” “FM product,” “flavor substance product,” “flavor enhancer,” “flavor and sensory substance,” “flavor and sensory substance,” and “flavor fortifier” are used interchangeably. These terms refer to products (such as flavor concentrates) prepared by fermentation processes from or derived from agro-industrial byproducts or waste streams generated during cereals and cereal products and / or cereal processing. Such FMs can be added to foods to provide, complement, or enhance their natural flavor.

[0079] In some implementations, FM is a flavor and sensory substance capable of providing and / or enhancing and / or improving the sensory characteristics of a food, including, but not limited to, taste, aroma, appearance, color, texture, mouthfeel, quality, aftertaste, pleasantness, etc., or any combination thereof.

[0080] According to some implementation schemes, the flavor substance may be in the form of a solution, viscous liquid, paste, powder, dry particulate matter, etc. According to some implementation schemes, the flavor substance does not contain any synthetic and / or added natural and / or artificial flavor substances.

[0081] As used herein, the terms “dried flavor substance,” “dried FM,” “dried flavor product,” “dried flavor substance product,” “dried flavor sensory substance,” “dried flavor enhancer,” and “dried flavor fortifier” are used interchangeably. These terms refer to compositions of dried flavor substances with a moisture content of about 10% or less, about 5% or less, or about 1% or less. Each possibility is a separate embodiment. In some embodiments, the flavor substance product may be dried into a dried form by methods known in the art, including, for example, freeze-drying.

[0082] According to some implementation schemes, the flavor compound is vegetarian. According to some implementation schemes, the flavor compound is vegan. According to some implementation schemes, the flavor compound is non-dairy.

[0083] As used herein, the term "cereal" refers to any seed from a grass family (Poaceae) and "pseudocereals," and may be selected from, but is not limited to: wheat, emmer, einkorn, spelt, buckwheat, millet, rice, barley, oats, rye, triticale, quinoa, chia, sorghum, teff, maize (corn), cereals, pseudocereals, or any combination thereof. Each possibility represents an independent implementation.

[0084] As used herein, the term "cereal product" refers to any flour, hulled grains, meal, or pellets derived from wheat, rye, oats, or corn, as well as any products containing cereals, such as cereals and pseudo-cereals, bread, baked goods, baked goods, pasta, confectionery, etc. It also includes the preparation of flour mixtures and pre-made doughs.

[0085] As used herein, the terms "bread," "bread ingredients," "bread sample," or "bread matrix" refer to any kind of dry, fresh, or frozen staple food prepared from any kind of dough containing flour and water, and optionally other other ingredients, typically by baking. Bread may contain additional ingredients such as oil, sugar, bean flour, nuts, dried fruit, cheese, olives, and chocolate, and may also contain additives to improve flavor, texture, color, shelf life, nutritional value, etc. Bread may contain several types of flour (a mixture of flours). Bread may contain one or more types of cereal grains.

[0086] As used herein, the term "cereal-derived flavor compounds" refers to flavor compounds obtained under specific conditions, in the presence of specific microorganisms (or combinations of microorganisms), from cereals, cereal products, and / or from any kind of cereal processing (including, for example, the husks, bran, germ, various "wheat scraps," "bean dregs," etc.) or from agricultural and industrial byproducts or wastes generated during cereal product production, through any fermentation process. As used herein, the term "bean dregs" refers, for example, the insoluble pulp or residue remaining after filtering cereal pulp during the production of plant-based "milk" or derivative products.

[0087] As used herein, the term “cereal-derived product” means any bread product and / or cereal product, and / or product obtained from agro-industrial byproducts or waste streams generated during the processing of any kind of bread cereal and / or any other cereal (including, for example, husks, crusts, bran, germ, various “bran scraps”, “soybean dregs”, etc.).

[0088] According to some implementation schemes, the bread can be selected from, but is not limited to: whole wheat bread, oat bread, whole rye bread, white rye bread, white wheat bread, brown wheat bread, spelt bread, single-grain bread, half-grain bread, barley bread, buckwheat bread, corn bread, sourdough bread, multigrain bread, pumpnickel bread, etc., or any combination thereof. Each possibility is a separate implementation scheme.

[0089] According to some embodiments, the "microorganism" can be selected from, but is not limited to, various species and strains of fungi and bacteria. In some embodiments, the fungi can be selected from Ascomycota, Basidiomycota, Sacchromycetes, or combinations thereof. In some embodiments, the fungi selected from Ascomycota can include any Aspergillus genus (…). Aspergillus spp.) strains (e.g., but not limited to: Aspergillus oryzae) A. oryzae Aspergillus oryzae ( ), soy sauce aspergillus ( A. sojae Aspergillus louvelii ( A. luchensis ) and / or Aspergillus niger ( A. niger ), any Rhizopus genus ( Rhizopus strains of Trichoderma (spp.), genus Trichoderma ( Trichoderma strains of Fusarium (spp.), genus Fusarium ( Fusarium spp.) strains, Penicillium genus ( Penicillium spp. strains and / or Neurospora spp. strains Neurospora (spp.) strain. Each possibility is a separate implementation.

[0090] In some embodiments, the fungi selected from the Basidiomycetes phylum can include any strain from the Agaricomycetes class, such as, but not limited to, the genus Agaricus. Agaricus spp.), Amanita genus ( Amanita spp.), Armillaria mellea ( Armaillaria spp.), Pleurotus ( Pleurotus spp.), genus *Scleroderma* ( Pluteus spp.), Grifola frondosa ( Grifolaspp.), Dental fungi ( Hydnum spp.), genus *Cephalotaxus* ( Hygrophorus spp.), Lentinus genus ( Lentinuts spp.), genus *Amanita* ( ... Lepiota spp.), genus Cladophora ( Ramaria spp.), Russula genus ( Russula spp.), genus *Hydrangea* ( Sparassis spp.), genus *Mushroom* ( Tricholomoa spp.), truffles ( Tuber spp.), genus *Strombyx* ( Volvariella (spp.). Each possibility is a separate implementation scheme.

[0091] In some embodiments, the bacteria may be selected from bacteria of the Bacilli class (including any non-toxic strains of the orders Bacillales, Caryophanales, Desulfuribacillales, and Lactobacillales, and / or any non-toxic strains of the families Actinomycetaceae, Brevibacteriaceae, and Micrococcaceae). In some embodiments, the bacteria may be selected from bacteria belonging to the class Actinomycetia, or any combination thereof. Each possibility is a separate embodiment.

[0092] As used in this article, the term "aroma compound" refers to a volatile compound that interacts with olfactory receptors (in the nasal cavity) to transmit signals to the brain and be interpreted as odor or smell.

[0093] As used in this article, the term "aroma sensation" refers to the sense of smell or olfaction. An aroma sensation occurs when odorous substances bind to receptors in the nasal cavity and transmit signals through the olfactory system.

[0094] As used herein, the term "taste" refers to the sensation produced by taste receptors on the tongue and / or throat and / or other parts of the digestive system, used to convey information about the chemical composition of soluble stimuli. The five basic tastes are produced by the interaction of taste substances with specific taste receptors for saltiness, sweetness, bitterness, sourness, and umami. The term "taste" also includes other tastes, such as richness, fattyness, etc.

[0095] As used in this article, the term "taste experience" refers to the overall experience involving taste, texture, and / or aroma sensations.

[0096] As used in this article, the term "mouthfeel" refers to the sensations or senses other than taste that food or beverages produce in the mouth.

[0097] As used herein, the term "taste" refers to the flavor sensation perceived when a substance comes into contact with the mouth, tongue, and / or throat. The term "taste" may also refer to any flavor, "gustatory sensation," "gustatory experience," and / or other sensations or feelings produced in the mouth by food or beverage, as well as the perception of taste by receptors throughout the digestive system.

[0098] As used herein, the term "richness" or "intense flavor" refers to a sensation that can be described as a perceived fullness and roundness that enhances the other five basic tastes (sweet, bitter, sour, salty, and umami) and prolongs their flavor duration. In some implementations, the terms "rich taste," "rich sensation," and "richness" may be used interchangeably.

[0099] Advantageously, the flavor compounds disclosed herein are characterized by providing a lasting sense of pleasure, indulgence, and satisfaction, as well as masking and / or blocking unpleasant tastes and enhancing flavor. Unbound by any particular theory, this is likely due to the combined effect of emotional experience, the interaction between food and / or FM with the gut microbiota, and the fact that taste receptors are present throughout the entire human digestive system, to the point that we essentially continue to savor and experience the food we have eaten long after the meal has ended.

[0100] Furthermore, the flavor substances disclosed herein provide a “mouthfeel” in some embodiments. This mouthfeel can be achieved by conveying the sensation of fat / greasiness / collagen or other proteins, and / or—when the disclosed flavor substances are added to a food—by creating the impression that the food contains a higher amount of fat and / or collagen and / or saturated fat and / or typical fat of animal protein than it actually does (“fat perception modulation”).

[0101] According to some embodiments, flavor substances can provide characteristic animal protein flavors by adding flavor substances and / or compositions to food, said characteristic animal protein flavors being similar to, for example, the flavors of stews, and / or meats / chicken that have been stewed and / or roasted for a long time.

[0102] As used herein, the terms "substance," "compound," or "metabolite" are used interchangeably and all refer to a class of substances having a defined chemical composition. According to some embodiments, a substance is an organic compound or molecule. In some embodiments, a substance may include, for example, but not limited to, amino acids, fatty acids, peptides, etc.

[0103] As used herein, the terms "non-volatile substance" and "NVS" are used interchangeably, both referring to substances that do not evaporate or sublimate at temperatures below 40°C. Each possibility is a separate implementation. Non-volatile substances exhibit low vapor pressure and high boiling point. Sugars and salts are examples of non-volatile solutes.

[0104] As used herein, the terms "volatile matter," "volatile organic compound," and "VOC" are used interchangeably and all refer to substances that readily evaporate at temperatures below 40°C. Each possibility is a separate embodiment. At the same temperature, volatile substances have a higher vapor pressure than non-volatile substances. In some embodiments, VOCs include substances that produce odors and flavors, as well as pollutants.

[0105] According to some implementation schemes, flavor compounds are prepared by fermenting grains and grain products and / or agricultural by-products or waste streams from grain processing or grain product production under specific conditions in the presence of specific microorganisms (or combinations of microorganisms).

[0106] According to some implementation schemes, flavor substances contain unique chemical compositional characteristics, including, for example, characteristic volatile and non-volatile compounds.

[0107] According to some embodiments, edible flavor compounds obtained through fermentation of grains and grain products possess unique chemical fingerprint profiles of non-volatile and volatile substances. The non-volatile fingerprint profile may include one or more substance characteristics, including, for example: bitterness characteristics, sweetness characteristics, umami characteristics, richness characteristics, acidity characteristics, fat-based taste characteristics, Maillard reaction precursor characteristics, etc., or any combination thereof. In some embodiments, the volatile fingerprint profile may include aroma compound (substance) characteristics.

[0108] Volatile (aroma) fingerprint spectrum

[0109] According to some implementation schemes, volatile aroma substances may include one or more of the following: phenylacetaldehyde (CAS No. 122-78-1), benzaldehyde (CAS No. 100-52-7), hexanal (CAS No. 66-25-1), octanal (CAS No. 124-13-0), 3-methylbutanal (CAS No. 590-86-3), nonanal (CAS No. 124-19-6), 3-(methylthio)propanal (CAS No. 3268-49-3), (E)-2-decenal (CAS No. 3913-81-3), heptanal (CAS No. 111-71-7), 1 -Octen-3-ol (CAS No. 3391-86-4), 1-octen-3-one (CAS No. 4312-99-6), acetic acid (CAS No. 64-19-7), octanoic acid (CAS No. 124-07-2), 2-pentyl-furan (CAS No. 3777-69-3), 2-octanone (CAS No. 111-13-7), (E)-2-heptenal (CAS No. 18829-55-5), 6-methyl-5-hepten-2-one (CAS No. 110-93-0), and 2,3-butanediol (CAS No. 513-85-9), or any combination thereof. Each possibility is a separate embodiment.

[0110] According to some implementation schemes, the volatile aroma compounds may further include one or more of the following: pentanal (CAS No. 110-62-3), 2,6-dimethylpyrazine (CAS No. 108-50-9), decanal (CAS No. 112-31-2), 2-heptanone (CAS No. 110-43-0), dodecanoal (CAS No. 112-54-9), pentadecane (CAS No. 629-62-9), dimethyl trisulfide (CAS No. 3658-80-8), 2-propanol (CAS No. 67-63-0), 5-methyl-2-phenyl-2-hexenal (CAS No. 21834-92-4), geraniol acetone (CAS No. 3796-70-1), isobutanal (CAS No. 78-84-2), dimethyl disulfide (CAS No. 624-92-0), and 3-methyl-1-butanol (CAS No. 123-51-3), or any combination thereof. Each possibility is a separate implementation plan.

[0111] According to some implementation schemes, approximately 70-99.9% of the aroma compounds, based on total aroma compounds, are selected from phenylacetaldehyde, benzaldehyde, hexanal, octanal, nonanal, 3-(methylthio)propanal, heptanal, 1-octen-3-ol, (E)-2-heptenal, 2-octanone, 2-pentyl-furan, acetic acid, octanoic acid, or any combination thereof. Each possibility is a separate implementation scheme. For example, based on total aroma compounds, approximately 70%, 71%, 72%, 73%, 74%, 75%, 75.5%, 76%, 78%, 80%, 83%, 84%, 85%, 87%, 90%, 92%, 94%, 95%, 96%, 98%, 99%, or 99.9% of the aroma compounds are selected from phenylacetaldehyde, benzaldehyde, hexanal, octanal, nonanal, 3-(methylthio)propanal, heptanal, 1-octen-3-ol, (E)-2-heptenal, 2-octanone, 2-pentyl-furan, acetic acid, octanoic acid, or any combination thereof. Each possibility is a separate embodiment.

[0112] According to some embodiments, approximately 0.019-8 mg / 100g of dried FM is selected from phenylacetaldehyde, benzaldehyde, hexanal, octanal, nonanal, 3-(methylthio)propanal, heptanal, 1-octen-3-ol, (E)-2-heptenal, 2-octanone, 2-pentyl-furan, acetic acid, octanoic acid, or any combination thereof. Each possibility is a separate embodiment. For example, approximately 0.019, 0.02, 0.03, 0.04, 0.05, 0.09, 0.1, 0.2, 0.3, 0.4, 0.5, 0.55, 0.6, 0.7, 0.8, 0.9, 1, 1.2, 1.4, 1.5, 1.6, 1.7, 1.8, 2, 2.5, 3, 3.5, 4, 4.5, 5, 5.5, 6, 6.5, 7, 7.5, or 8 mg / 100g dry FM is selected from phenylacetaldehyde, benzaldehyde, hexanal, octanal, nonanal, 3-(methylthio)propanal, heptanal, 1-octen-3-ol, (E)-2-heptenal, 2-octanone, 2-pentyl-furan, acetic acid, octanoic acid, or any combination thereof. Each possibility is a separate implementation.

[0113] According to some implementation schemes, approximately 70-99.9% of the aroma compounds, based on total aroma compounds, are selected from phenylacetaldehyde, benzaldehyde, octanal, 3-methyl-butanal, nonanal, 3-(methylthio)propanal, (E)-2-heptenal, 2,3-butanediol, 6-methyl-5-hepten-2-one, octanoic acid, or any combination thereof. Each possibility is a separate implementation scheme. For example, based on total aroma compounds, approximately 70%, 71%, 72%, 73%, 74%, 75%, 75.5%, 76%, 78%, 80%, 83%, 84%, 85%, 87%, 90%, 92%, 94%, 95%, 96%, 97%, 98%, 99%, or 99.9% of the aroma compounds are selected from phenylacetaldehyde, benzaldehyde, octanal, 3-methyl-butanal, nonanal, 3-(methylthio)propanal, (E)-2-heptenal, 2,3-butanediol, 6-methyl-5-hepten-2-one, octanoic acid, or any combination thereof. Each possibility is a separate embodiment.

[0114] According to some embodiments, approximately 0.09-1.22 mg / 100g of dried FM is selected from phenylacetaldehyde, benzaldehyde, octanal, 3-methyl-butanal, nonanal, 3-(methylthio)propanal, (E)-2-heptenal, 2,3-butanediol, 6-methyl-5-hepten-2-one, octanoic acid, or any combination thereof. Each possibility is a separate embodiment. For example, about 0.09, 0.1, 0.11, 0.12, 0.13, 0.15, 0.2, 0.3, 0.35, 0.4, 0.45, 0.47, 0.5, 0.55, 0.6, 0.65, 0.7, 0.8, 0.9, 1, 1.1, 1.15, 1.2, or 1.22 mg / 100g dry FM is selected from phenylacetaldehyde, benzaldehyde, octanal, 3-methylbutanal, nonanal, 3-(methylthio)propanal, (E)-2-heptenal, 2,3-butanediol, 6-methyl-5-hepten-2-one, octanoic acid, or any combination thereof. Each possibility is a separate implementation.

[0115] According to some implementation schemes, approximately 70-99.9% of the aroma compounds, based on total aroma compounds, are selected from phenylacetaldehyde, benzaldehyde, hexanal, octanal, nonanal, 3-(methylthio)propanal, heptanal, 1-octen-3-ol, 1-octen-3-one, (E)-2-heptenal, 2-octanone, 2-pentyl-furan, acetic acid, octanoic acid, or any combination thereof. Each possibility is a separate implementation scheme. For example, based on total aroma compounds, approximately 70%, 71%, 73%, 75%, 77%, 79%, 80%, 82%, 83%, 85%, 86%, 88%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, 99%, or 99.9% of the aroma compounds are selected from phenylacetaldehyde, benzaldehyde, hexanal, octanal, nonanal, 3-(methylthio)propanal, heptanal, 1-octen-3-ol, 1-octen-3-one, (E)-2-heptenal, 2-octanone, 2-pentyl-furan, acetic acid, octanoic acid, or any combination thereof. Each possibility is a separate embodiment.

[0116] According to some embodiments, approximately 0.07-3 mg / 100g of dried FM is selected from phenylacetaldehyde, benzaldehyde, hexanal, octanal, nonanal, 3-(methylthio)propanal, heptanal, 1-octen-3-ol, 1-octen-3-one, (E)-2-heptenal, 2-octanone, 2-pentyl-furan, acetic acid, octanoic acid, or any combination thereof. Each possibility is a separate embodiment. For example, about 0.07, 0.08, 0.09, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.9, 1, 1.2, 1.4, 1.5, 1.7, 1.9, 2, 2.3, 2.5, 2.6, 2.8, 2.9, or 3 mg / 100g dry FM is selected from phenylacetaldehyde, benzaldehyde, hexanal, octanal, nonanal, 3-(methylthio)propanal, heptanal, 1-octen-3-ol, 1-octen-3-one, (E)-2-heptenal, 2-octanone, 2-pentyl-furan, acetic acid, octanoic acid, or any combination thereof. Each possibility is a separate implementation.

[0117] According to some implementation schemes, approximately 75-99.9% of the aroma compounds, based on total aroma compounds, are selected from phenylacetaldehyde, benzaldehyde, hexanal, octanal, nonanal, 3-(methylthio)propanal, (E)-2-decenal, heptanal, 1-octen-3-ol, (E)-2-heptenal, 6-methyl-5-hepten-2-one, 2-pentyl-furan, acetic acid, or any combination thereof. Each possibility is a separate implementation scheme. For example, based on total aroma compounds, approximately 75%, 76%, 77%, 78%, 79%, 80%, 83%, 86%, 89%, 90%, 92%, 94%, 95%, 96%, 97%, 98%, 99%, or 99.9% of the aroma compounds are selected from phenylacetaldehyde, benzaldehyde, hexanal, octanal, nonanal, 3-(methylthio)propanal, (E)-2-decenal, heptanal, 1-octen-3-ol, (E)-2-heptenal, 6-methyl-5-hepten-2-one, 2-pentyl-furan, acetic acid, or any combination thereof. Each possibility is a separate embodiment.

[0118] According to some embodiments, approximately 0.1-1 mg / 100g of dry FM is selected from phenylacetaldehyde, benzaldehyde, hexanal, octanal, nonanal, 3-(methylthio)propanal, (E)-2-decenal, heptanal, 1-octen-3-ol, (E)-2-heptenal, 6-methyl-5-hepten-2-one, 2-pentyl-furan, acetic acid, or any combination thereof. Each possibility is a separate embodiment. For example, about 0.1, 0.11, 0.12, 0.13, 0.15, 0.2, 0.25, 0.3, 0.5, 0.39, 0.4, 0.45, 0.5, 0.6, 0.7, 0.8, 0.9, 0.95, or 1 mg / 100g of dried FM is selected from phenylacetaldehyde, benzaldehyde, hexanal, octanal, nonanal, 3-(methylthio)propanal, (E)-2-decenal, heptanal, 1-octen-3-ol, (E)-2-heptenal, 6-methyl-5-hepten-2-one, 2-pentyl-furan, acetic acid, or any combination thereof. Each possibility is a separate implementation.

[0119] According to some implementation schemes, approximately 55-99.9% of the aroma compounds, based on total aroma compounds, are selected from phenylacetaldehyde, benzaldehyde, hexanal, octanal, 3-methylbutanal, nonanal, 3-(methylthio)-propanal, (E)-2-decenal, heptanal, 1-octen-3-ol, 1-octen-3-one, 2,6-dimethylpyrazine, (E)-2-heptenal, and 2,3-butanediol, or any combination thereof. Each possibility is a separate implementation scheme. For example, based on total aroma compounds, approximately 55%, 56%, 57%, 59%, 60%, 61%, 63%, 64%, 66%, 67%, 69%, 70%, 71%, 75%, 76%, 80%, 83%, 84%, 85%, 87%, 90%, 92%, 94%, 95%, 96%, 98%, 99%, or 99.9% of the aroma compounds are selected from phenylacetaldehyde, benzaldehyde, hexanal, octanal, 3-methylbutanal, nonanal, 3-(methylthio)propanal, (E)-2-decenal, heptanal, 1-octen-3-ol, 1-octen-3-one, 2,6-dimethylpyrazine, (E)-2-heptenal, and 2,3-butanediol, or any combination thereof. Each possibility is a separate embodiment.

[0120] According to some embodiments, approximately 40-80% of the aroma compounds, based on the total aroma compounds, are selected from phenylacetaldehyde, benzaldehyde, hexanal, octanal, 3-methyl-butanal, nonanal, 3-(methylthio)-propanal, (E)-2-decenal, heptanal, 1-octen-3-ol, and 1-octen-3-one, or any combination thereof. Each possibility is a separate embodiment. For example, approximately 40%, 45%, 48%, 50%, 52%, 53%, 55%, 57%, 58%, 59%, 60%, 63%, 65%, 67%, 68%, 69%, 70%, or 80% of the aroma compounds, based on the total aroma compounds, are selected from phenylacetaldehyde, benzaldehyde, hexanal, octanal, 3-methyl-butanal, nonanal, 3-(methylthio)-propanal, (E)-2-decenal, heptanal, 1-octen-3-ol, and 1-octen-3-one, or any combination thereof. Each possibility is a separate implementation plan.

[0121] According to some implementation schemes, approximately 11-29% of the aroma compounds are phenylacetaldehyde, based on total aroma compounds. For example, approximately 11%, 12%, 13%, 14%, 15%, 16%, 16.5%, 17%, 18%, 19%, 19.5%, 20%, 20.5%, 21%, 21.5%, 22%, 23%, 23.5%, 24.5%, 25%, 27%, 28%, or 29% of the aroma compounds are phenylacetaldehyde, based on total aroma compounds. Each possibility is a separate implementation scheme.

[0122] According to some implementation schemes, phenylacetaldehyde accounts for approximately 20-28% of the total aroma compounds. According to some implementation schemes, phenylacetaldehyde accounts for approximately 9-18% of the total aroma compounds. According to some implementation schemes, phenylacetaldehyde accounts for approximately 16-24% of the total aroma compounds.

[0123] According to some implementation schemes, benzaldehyde accounts for approximately 13-33% of the total aroma compounds. For example, approximately 13%, 13%, 14%, 15%, 16%, 17%, 17.5%, 18%, 20%, 20.5%, 22%, 23%, 24%, 24.5%, 27%, 27.5%, 28%, 30%, 31%, or 33% of the total aroma compounds are benzaldehyde. Each possibility is a separate implementation scheme.

[0124] According to some implementation schemes, benzaldehyde accounts for approximately 24-32% of the total aroma compounds. According to some implementation schemes, benzaldehyde accounts for approximately 14-20% of the total aroma compounds. According to some implementation schemes, benzaldehyde accounts for approximately 15-32% of the total aroma compounds.

[0125] According to some implementation schemes, approximately 0.1-15% of the aroma compounds are hexanal, based on total aroma compounds. For example, approximately 0.1%, 1%, 1.5%, 2%, 3%, 5%, 5.9%, 6.5%, 7.5%, 8.5%, 9%, 9.5%, 10%, 11%, 12%, 12.5%, 13%, 14%, or 15% of the aroma compounds are hexanal, based on total aroma compounds. Each possibility is a separate implementation scheme.

[0126] According to some implementation schemes, hexanal accounts for 3-9% of the total aroma compounds. According to some implementation schemes, hexanal accounts for approximately 9-15% of the total aroma compounds.

[0127] According to some embodiments, approximately 0.1-14% of the aroma compounds, based on total aroma compounds, are 3-methylbutyraldehyde. Each possibility is a separate embodiment. For example, approximately 0.1%, 0.5%, 0.7%, 0.8%, 0.9%, 1%, 1.1%, 3%, 5%, 6%, 7%, 8%, 9%, 9.3%, 10%, 11%, 11.7%, 12%, 13%, or 14% of the aroma compounds, based on total aroma compounds, are 3-methylbutyraldehyde. Each possibility is a separate embodiment.

[0128] According to some implementation schemes, approximately 8-14% of the aroma compounds, based on total aroma compounds, are 3-methyl-butanal. According to some implementation schemes, approximately 0.08-0.15% of the aroma compounds, based on total aroma compounds, are 3-methyl-butanal.

[0129] According to some implementation schemes, approximately 2-17% of the aroma compounds, based on total aroma compounds, are 3-(methylthio)propanal. For example, approximately 2%, 2.5%, 2.6%, 3%, 3.5%, 4%, 4.5%, 5%, 5.3%, 6%, 6.6%, 8%, 10%, 11%, 13%, 13.7%, 15%, 16.5%, or 17% of the aroma compounds, based on total aroma compounds, are 3-(methylthio)propanal. Each possibility is a separate implementation scheme.

[0130] According to some implementation schemes, approximately 3-9% of the aroma compounds, based on total aroma compounds, are 3-(methylthio)propanal. According to some implementation schemes, approximately 9-15% of the aroma compounds, based on total aroma compounds, are 3-(methylthio)propanal.

[0131] According to some embodiments, approximately 0.5-14% of the aroma compounds are acetic acid, based on the total aroma compounds. For example, approximately 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 6%, 7%, 7.5%, 8%, 8.7%, 9%, 9.5%, 10.5%, 13.5%, 13.8%, or 14% of the aroma compounds are acetic acid, based on the total aroma compounds. Each possibility is a separate embodiment.

[0132] According to some embodiments, approximately 0.1-3% of the total aroma compounds are acetic acid. According to some embodiments, approximately 8-14% of the total aroma compounds are acetic acid. According to some embodiments, approximately 6-12% of the total aroma compounds are acetic acid.

[0133] According to some embodiments, approximately 0.1-13% of the aroma compounds are 2-octanone, based on the total aroma compounds. For example, approximately 0.1%, 1%, 2%, 2.5%, 2.9%, 3%, 5%, 6%, 7%, 8.5%, 9%, 10.5%, 12.5%, or 13% of the aroma compounds are 2-octanone, based on the total aroma compounds. Each possibility is a separate embodiment.

[0134] According to some implementation schemes, approximately 7-13% of the aroma compounds are 2-octanone, based on total aroma compounds.

[0135] According to some implementation schemes, approximately 0.5-16% of the aroma compounds, based on total aroma compounds, are heptanal. For example, approximately 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.3%, 1.5%, 1.6%, 1.9%, 2%, 3%, 4%, 5%, 6%, 10%, 10.5%, 11%, 13%, 14%, 15%, 15.9%, or 16% of the aroma compounds, based on total aroma compounds, are heptanal. Each possibility is a separate implementation scheme.

[0136] According to some implementation schemes, approximately 0.1-1% of the total aroma compounds are heptanal. According to some implementation schemes, approximately 10-16% of the total aroma compounds are heptanal. According to some implementation schemes, approximately 0.1-5% of the total aroma compounds are heptanal.

[0137] According to some embodiments, approximately 0.5-14% of the aroma compounds, based on total aroma compounds, are 1-octen-3-ol. For example, approximately 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 2%, 2.8%, 3%, 3.5%, 4%, 5%, 6%, 8%, 9.5%, 10%, 11%, 11.7%, 12%, 13%, or 14% of the aroma compounds, based on total aroma compounds, are 1-octen-3-ol. Each possibility is a separate embodiment.

[0138] According to some embodiments, approximately 0.1-1.5% of the total aroma compounds are 1-octen-3-ol. According to some embodiments, approximately 1-6% of the total aroma compounds are 1-octen-3-ol. According to some embodiments, approximately 8-14% of the total aroma compounds are 1-octen-3-ol.

[0139] According to some implementation schemes, approximately 0.001–0.625 mg / 100g dry FM is phenylacetaldehyde. For example, approximately 0.001, 0.021, 0.025, 0.03, 0.05, 0.066, 0.07, 0.08, 0.09, 0.096, 0.098, 0.10, 0.11, 0.12, 0.125, 0.13, 0.14, 0.144, 0.148, 0.15, 0.16, 0.18, 0.20, 0.21, 0.256, 0.4, 0.521, 0.6, or 0.625 mg / 100g dry FM is phenylacetaldehyde. Each possibility is a separate implementation scheme.

[0140] According to some embodiments, approximately 0.001-0.23 mg / 100g dry FM is phenylacetaldehyde. According to some embodiments, approximately 0.03-0.21 mg / 100g dry FM is phenylacetaldehyde. According to some embodiments, approximately 0.03-0.12 mg / 100g dry FM is phenylacetaldehyde.

[0141] According to some implementation schemes, approximately 0.014–0.971 mg / 100g dry FM is benzaldehyde. For example, approximately 0.014, 0.017, 0.02, 0.026, 0.028, 0.03, 0.04, 0.05, 0.06, 0.07, 0.077, 0.08, 0.088, 0.09, 0.1, 0.108, 0.11, 0.12, 0.13, 0.139, 0.14, 0.162, 0.167, 0.2, 0.3, 0.4, 0.54, 0.650, 0.7, 0.809, 0.9, or 0.971 mg / 100g dry FM is benzaldehyde. Each possibility is a separate implementation scheme.

[0142] According to some embodiments, approximately 0.10-0.19 mg / 100g dry FM is benzaldehyde. According to some embodiments, approximately 0.03-0.54 mg / 100g dry FM is benzaldehyde. According to some embodiments, approximately 0.05-0.10 mg / 100g dry FM is benzaldehyde.

[0143] According to some implementation schemes, approximately 0.005–1.818 mg / 100g dry FM is hexanal. For example, approximately 0.005, 0.006, 0.007, 0.008, 0.01, 0.011, 0.02, 0.03, 0.04, 0.043, 0.05, 0.054, 0.06, 0.065, 0.07, 0.08, 0.09, 0.092, 0.1, 0.11, 0.12, 0.13, 0.2, 0.3, 0.4, 0.5, 0.6, 0.8, 1, 1.2, 1.3, 1.515, 1.6, 1.7, 1.8, or 1.818 mg / 100g dry FM is hexanal. Each possibility is a separate implementation scheme.

[0144] According to some implementation schemes, approximately 0.001–0.08 mg / 100g dry FM is hexanal. According to some implementation schemes, approximately 0.001–0.10 mg / 100g dry FM is hexanal.

[0145] According to some implementation schemes, approximately 0.002–0.188 mg / 100g dry FM is octanal. For example, approximately 0.002, 0.003, 0.004, 0.005, 0.006, 0.007, 0.008, 0.01, 0.011, 0.013, 0.02, 0.03, 0.04, 0.044, 0.05, 0.06, 0.07, 0.08, 0.09, 0.1, 0.13, 0.157, 0.17, or 0.188 mg / 100g dry FM is octanal. Each possibility is a separate implementation scheme.

[0146] According to some embodiments, approximately 0.001-0.02 mg / 100g dry FM is octanal. According to some embodiments, approximately 0.001-0.04 mg / 100g dry FM is octanal. According to some embodiments, approximately 0.001-0.01 mg / 100g dry FM is octanal.

[0147] According to some embodiments, approximately 0.001–0.138 mg / 100g of dry FM is 3-methylbutyraldehyde. For example, approximately 0.001, 0.003, 0.004, 0.005, 0.006, 0.007, 0.008, 0.009, 0.01, 0.02, 0.03, 0.04, 0.046, 0.05, 0.06, 0.069, 0.07, 0.08, 0.09, 0.1, 0.19, 0.115, 0.120, 0.125, 0.130, or 0.138 mg / 100g of dry FM is 3-methylbutyraldehyde. Each possibility is a separate embodiment.

[0148] According to some implementation schemes, approximately 0.001-0.12 mg / 100g of dry FM is 3-methylbutyraldehyde.

[0149] According to some implementation schemes, approximately 0.006–0.312 mg / 100g dry FM is nonanal. For example, approximately 0.006, 0.007, 0.008, 0.009, 0.01, 0.011, 0.012, 0.015, 0.02, 0.022, 0.023, 0.024, 0.025, 0.03, 0.033, 0.034, 0.036, 0.04, 0.05, 0.06, 0.066, 0.07, 0.08, 0.09, 0.092, 0.26, or 0.312 mg / 100g dry FM is nonanal. Each possibility is a separate implementation scheme.

[0150] According to some implementation schemes, approximately 0.01-0.05 mg / 100g dry FM is nonanal. According to some implementation schemes, approximately 0.01-0.08 mg / 100g dry FM is nonanal. According to some implementation schemes, approximately 0.01-0.05 mg / 100g dry FM is nonanal.

[0151] According to some implementation schemes, approximately 0.001–0.838 mg / 100g dry FM is 3-(methylthio)-propanal. For example, approximately 0.001, 0.004, 0.005, 0.006, 0.007, 0.008, 0.009, 0.01, 0.011, 0.016, 0.02, 0.026, 0.03, 0.031, 0.039, 0.04, 0.05, 0.054, 0.06, 0.07, 0.081, 0.09, 0.1, 0.22, 0.263, 0.3, 0.4, 0.5, 0.6, 0.699, 0.7, or 0.838 mg / 100g dry FM is 3-(methylthio)-propanal. Each possibility is a separate implementation scheme.

[0152] According to some embodiments, approximately 0.001-0.11 mg / 100g dry FM is 3-(methylthio)-propanal. According to some embodiments, approximately 0.001-0.22 mg / 100g dry FM is 3-(methylthio)-propanal. According to some embodiments, approximately 0.001-0.02 mg / 100g dry FM is 3-(methylthio)-propanal.

[0153] According to some embodiments, approximately 0.002–0.064 mg / 100g dry FM is (E)-2-decenal. For example, approximately 0.002, 0.003, 0.004, 0.005, 0.006, 0.007, 0.008, 0.009, 0.01, 0.02, 0.024, 0.03, 0.04, 0.05, 0.054, 0.06, or 0.064 mg / 100g dry FM is (E)-2-decenal. Each possibility is a separate embodiment.

[0154] According to some implementation schemes, approximately 0.001-0.02 mg / 100g of dry FM is (E)-2-decenal.

[0155] According to some implementation schemes, approximately 0.002–0.50 mg / 100g dry FM is heptanal. For example, approximately 0.002, 0.003, 0.004, 0.005, 0.006, 0.007, 0.008, 0.009, 0.01, 0.015, 0.02, 0.024, 0.025, 0.03, 0.036, 0.04, 0.05, 0.07, 0.09, 0.1, 0.2, 0.3, 0.41, or 0.50 mg / 100g dry FM is heptanal. Each possibility is a separate implementation scheme.

[0156] According to some implementation schemes, approximately 0.001–0.41 mg / 100g of dry FM is heptanal. According to some implementation schemes, approximately 0.001–0.01 mg / 100g of dry FM is heptanal.

[0157] According to some embodiments, approximately 0.001-0.438 mg / 100g of dry FM is 1-octen-3-ol. For example, approximately 0.001, 0.002, 0.003, 0.004, 0.006, 0.008, 0.01, 0.012, 0.014, 0.016, 0.018, 0.019, 0.020, 0.022, 0.024, 0.026, 0.028, 0.03, 0.038, 0.04, 0.05, 0.057, 0.06, 0.08, 0.1, 0.12, 0.146, 0.2, 0.3, 0.365, 0.4, or 0.438 mg / 100g of dry FM is 1-octen-3-ol. Each possibility is a separate embodiment.

[0158] According to some embodiments, approximately 0.001-0.038 mg / 100g of dry FM is 1-octen-3-one. For example, approximately 0.001, 0.002, 0.003, 0.004, 0.005, 0.006, 0.008, 0.01, 0.012, 0.014, 0.016, 0.02, 0.025, 0.03, 0.032, 0.035, or 0.038 mg / 100g of dry FM is 1-octen-3-one. Each possibility is a separate embodiment.

[0159] According to some implementation schemes, approximately 0.001-0.03 mg / 100g of dried FM is 1-octen-3-one.

[0160] According to some embodiments, about 0.001-0.036 mg / 100g dry FM is 2,6-dimethyl-pyrazine. For example, about 0.001, 0.002, 0.004, 0.005, 0.007, 0.008, 0.01, 0.02, 0.025, 0.03, or 0.036 mg / 100g dry FM is 2,6-dimethyl-pyrazine. Each possibility is a separate embodiment.

[0161] According to some embodiments, about 0.0001-0.08 mg / 100g dry FM is 3-methylbutyraldehyde. For example, about 0.001, 0.005, 0.01, 0.05, 0.06, 0.07, 0.075, or 0.08 mg / 100g dry FM is 3-methylbutyraldehyde. Each possibility is a separate embodiment.

[0162] According to some implementation schemes, approximately 0.04-0.008 mg / 100g of dry FM is 3-methylbutyraldehyde.

[0163] According to some embodiments, approximately 0.002-0.08 mg / 100g dry FM is acetic acid. For example, approximately 0.002, 0.003, 0.004, 0.005, 0.006, 0.007, 0.01, 0.03, 0.04, 0.05, 0.06, 0.07, or 0.08 mg / 100g dry FM is acetic acid. Each possibility is a separate embodiment.

[0164] According to some embodiments, approximately 0.002-0.004 mg / 100g of dry FM is acetic acid.

[0165] According to some embodiments, approximately 0.0001-0.08 mg / 100g of dried FM is 2-octanone. For example, approximately 0.0001, 0.0002, 0.0003, 0.0005, 0.001, 0.01, 0.02, 0.03, 0.04, 0.05, 0.06, 0.07, or 0.08 mg / 100g of dried FM is 2-octanone. Each possibility is a separate embodiment.

[0166] According to some embodiments, approximately 0.0001-0.08 mg / 100g of dried FM is 2-octanone. According to some embodiments, approximately 0.0001-0.0002 mg / 100g of dried FM is 2-octanone.

[0167] According to some embodiments, about 0.002-0.06 mg / 100g dry FM is 1-octen-3-ol. For example, about 0.002, 0.003, 0.004, 0.005, 0.01, 0.02, 0.02, 0.04, 0.05, or 0.06 mg / 100g dry FM is 1-octen-3-ol. Each possibility is a separate embodiment.

[0168] According to some embodiments, approximately 0.002-0.004 mg / 100g of dry FM is 1-octen-3-ol. According to some embodiments, approximately 0.01-0.03 mg / 100g of dry FM is 1-octen-3-ol. According to some embodiments, approximately 0.04-0.05 mg / 100g of dry FM is 1-octen-3-ol.

[0169] According to some embodiments, approximately 0.001–0.330 mg / 100g dry FM is (E)-2-heptenal. For example, approximately 0.001, 0.003, 0.006, 0.009, 0.01, 0.016, 0.018, 0.02, 0.022, 0.026, 0.03, 0.033, 0.04, 0.05, 0.06, 0.07, 0.08, 0.087, 0.09, 0.1, 0.11, 0.12, 0.14, 0.16, 0.2, 0.25, 0.275, 0.3, or 0.330 mg / 100g dry FM is (E)-2-heptenal. Each possibility is a separate embodiment.

[0170] According to some embodiments, approximately 0.001-0.04 mg / 100g dry FM is (E)-2-heptenal. According to some embodiments, approximately 0.001-0.09 mg / 100g dry FM is (E)-2-heptenal. According to some embodiments, approximately 0.01-0.07 mg / 100g dry FM is (E)-2-heptenal.

[0171] According to some embodiments, approximately 0.001–0.227 mg / 100g of dry FM is 2,3-butanediol. For example, approximately 0.001, 0.002, 0.003, 0.01, 0.017, 0.02, 0.025, 0.03, 0.04, 0.05, 0.06, 0.07, 0.08, 0.09, 0.1, 0.11, 0.12, 0.15, 0.17, 0.189, 0.2, or 0.227 mg / 100g of dry FM is 2,3-butanediol. Each possibility is a separate embodiment.

[0172] According to some implementation schemes, approximately 0.001-0.19 mg / 100g of dry FM is 2,3-butanediol.

[0173] According to some embodiments, about 0.001-0.04 mg / 100g of dry FM is 6-methyl-5-hepten-2-one. According to some embodiments, about 0.001-0.01 mg / 100g of dry FM is 6-methyl-5-hepten-2-one. According to some embodiments, about 0.001-0.02 mg / 100g of dry FM is caprylic acid. According to some embodiments, about 0.001-0.05 mg / 100g of dry FM is caprylic acid.

[0174] According to some embodiments, approximately 0.001-0.08 mg / 100g of dry FM is 1-octen-3-ol. According to some embodiments, approximately 0.01-0.12 mg / 100g of dry FM is 1-octen-3-ol.

[0175] According to some implementation schemes, approximately 0.001-0.25 mg / 100g of dried FM is 1-2-octanone.

[0176] According to some embodiments, approximately 0.001–0.34 mg / 100g of dry FM is acetic acid. According to some embodiments, approximately 0.01–0.09 mg / 100g of dry FM is acetic acid.

[0177] According to some embodiments, approximately 0.001-0.03 mg / 100g of dried FM is 2-pentyl-furan. According to some embodiments, approximately 0.001-0.05 mg / 100g of dried FM is 2-pentyl-furan.

[0178] According to some embodiments, at least one volatile substance is selected from phenylacetaldehyde, benzaldehyde, hexanal, octanal, 3-methylbutanal, nonanal, 3-(methylthio)-propanal, (E)-2-decenal, heptanal, 1-octen-3-ol, 1-octen-3-one, 2,6-dimethylpyrazine, (E)-2-heptenal, and 2,3-butanediol, acetic acid, 2-octanone, or any combination thereof. Each possibility is a separate embodiment.

[0179] As used herein, the term "at least one" can refer to 1, 2, 3, 4, 5, 6, 7, 8, 9, 10 or more substances, in relation to both volatile and non-volatile substances. Each possibility is a separate embodiment. As a non-limiting example, the flavoring substance may contain both phenylacetaldehyde and benzaldehyde.

[0180] According to some implementation schemes, at least one volatile substance is phenylacetaldehyde. According to some implementation schemes, at least one volatile substance is benzaldehyde.

[0181] Non-volatile fingerprint spectrum

[0182] According to some implementation schemes, non-volatile compounds may include bitter substances, sweet substances, umami substances, rich-tasting substances, acidic substances, fatty-tasting substances, and Maillard reaction precursors, or any combination thereof. Each possibility is a separate implementation scheme.

[0183] According to some embodiments, the non-volatile compound may comprise a taste profile characterized by comprising non-volatile substances with umami flavor, and / or non-volatile substances with sweet flavor, and / or non-volatile Maillard reaction precursors, and / or non-volatile substances with bitter flavor, and / or non-volatile substances with sour flavor, and / or non-volatile substances with a fatty taste, and non-volatile substances with a rich, full-bodied taste. Each possibility is a separate embodiment.

[0184] According to some embodiments, the nonvolatile compound may comprise a taste profile, characterized in that, based on the total amount of nonvolatile taste substances, it comprises about 1.5-2.2%, 1.7-2.1%, or 1.8-2.0% (e.g., about 1.9%) of umami-tasting nonvolatile substances. According to some embodiments, the nonvolatile compound may comprise a taste profile, characterized in that, based on the total amount of nonvolatile taste substances, it comprises about 69-99.9%, 77.6-95%, or 82-91% (e.g., about 86%) of sweet-tasting nonvolatile substances. According to some embodiments, the nonvolatile compound may comprise a taste profile, characterized in that, based on the total amount of nonvolatile taste substances, it comprises about 1.9-2.9%, 2.2-2.7%, or 2.3-2.6% (e.g., about 2.4%) of nonvolatile Maillard reaction precursors. According to some embodiments, the nonvolatile compound may comprise a taste profile, characterized in that, based on the total amount of nonvolatile taste substances, it comprises about 6.2-9.3%, 7-8.5%, or 8.5-7.4% (e.g., about 7.8%) of nonvolatile substances with a bitter taste. According to some embodiments, the nonvolatile compound may comprise a taste profile, characterized in that, based on the total amount of nonvolatile taste substances, it comprises about 0.7-1.1%, 0.8-1%, or 0.9-1% (e.g., about 0.9%) of nonvolatile substances with a sour taste. According to some embodiments, the nonvolatile compound may comprise a taste profile, characterized in that, based on the total amount of nonvolatile taste substances, it comprises about 0.5-0.75%, 0.6-0.7%, or 0.5-0.8% (e.g., about 0.6%) of nonvolatile substances with a fatty taste. According to some embodiments, the non-volatile compound may comprise a taste profile characterized by comprising, based on the total amount of non-volatile taste substances, about 0.09-0.15%, 0.1-0.13%, or 0.11-0.12% (e.g., about 0.1%) of a robust non-volatile substance. Each possibility is a separate embodiment.

[0185] According to some embodiments, the nonvolatile compound may comprise a taste profile characterized by containing about 90-140, 105-125, or 109-120 mg / 100g dry FM (e.g., about 115 mg / 100g dry FM) of a nonvolatile substance with an umami flavor. According to some embodiments, the nonvolatile compound may comprise a taste profile characterized by containing about 4230-6350, 4760-5820, or 5025-5560 mg / 100g dry FM (e.g., about 5290 mg / 100g dry FM) of a nonvolatile substance with a sweet flavor. According to some embodiments, the nonvolatile compound may comprise a taste profile characterized by containing about 120-180, 135-165, or 140-160 mg / 100g dry FM (e.g., about 150 mg / 100g dry FM) of a nonvolatile Maillard reaction precursor. According to some embodiments, the nonvolatile compound may comprise a taste profile characterized by containing about 380-575, 430-525, or 450-500 mg / 100g dry FM (e.g., about 477 mg / 100g dry FM) of a bitter-tasting nonvolatile substance. According to some embodiments, the nonvolatile compound may comprise a taste profile characterized by containing about 45-70, 50-62, or 53-59 mg / 100g dry FM (e.g., about 56 mg / 100g dry FM) of a sour-tasting nonvolatile substance. According to some embodiments, the nonvolatile compound may comprise a taste profile characterized by containing about 30-46, 35-42, or 36-40 mg / 100g dry FM (e.g., about 38 mg / 100g dry FM) of a nonvolatile substance with a fatty taste. According to some embodiments, the nonvolatile compound may comprise a taste profile characterized by containing about 3-10, 5-8, or 6-7.5 mg / 100g dry FM (e.g., about 7 mg / 100g dry FM) of a thick-smelling nonvolatile substance. Each possibility is a separate embodiment.

[0186] According to some embodiments, the nonvolatile compound may comprise a taste profile characterized by containing, by weight of total nonvolatile matter, about 65-97% (e.g., about 86%) of sweet-tasting nonvolatile matter, about 0.5-3% (e.g., about 2%) of rich and / or umami-tasting nonvolatile matter, about 0.2-2% (e.g., about 1%) of sour-tasting nonvolatile matter, about 0.001-2% (e.g., about 1%) of fatty-tasting nonvolatile matter, about 2-10% (e.g., about 8%) of bitter-tasting nonvolatile matter, and about 0.5-7% (e.g., about 2.5%) of Maillard reaction precursors. Each possibility is a separate embodiment.

[0187] According to some embodiments, the nonvolatile compound may comprise a taste profile characterized by containing about 4100-6500 mg / 100g dry FM (e.g., about 5300 mg / 100g dry FM) of a sweet-tasting nonvolatile substance, about 0.001-200 mg / 100g dry FM (e.g., about 120 mg / 100g dry FM) of a rich and / or umami-tasting nonvolatile substance, about 20-80 mg / 100g dry FM (e.g., about 60 mg / 100g dry FM) of a sour-tasting nonvolatile substance, about 1-170 mg / 100g dry FM (e.g., about 40 mg / 100g dry FM) of a fatty-tasting nonvolatile substance, about 170-600 mg / 100g dry FM (e.g., about 480 mg / 100g dry FM) of a bitter-tasting nonvolatile substance, and about 50-500 mg / 100g dry FM (e.g., about 150 mg / 100g dry FM) of a sweet-tasting nonvolatile substance. Maillard reaction precursors (mg / 100g dry FM). Each possibility is a separate implementation scheme.

[0188] According to some embodiments, the nonvolatile compound may comprise a taste profile characterized by containing about 1.5-2.3%, 1.7-2.1%, or 1.8-2% (e.g., about 1.9%) of umami-tasting nonvolatile substances, about 70-99.9%, 79-98%, or 83-93% (e.g., about 88%) of sweet-tasting nonvolatile substances, about 4.4-6.5%, 4.9-6%, or 5.2-5.7% (e.g., about 5.4%) of nonvolatile Maillard reaction precursors, about 2.5-4%, 2.9-3.6%, or 3-3.5% (e.g., about 3.2%) of bitter-tasting nonvolatile substances, about 0.3-0.7%, 0.4-0.6%, or 0.4-0.5% (e.g., about 0.5%) of sour-tasting nonvolatile substances, and about 0.3-0.7%, 0.4-0.6%, or 0.5-0.6% of nonvolatile substances. (e.g., about 0.5%) of non-volatile substances with a fatty taste, and about 0.05-0.4%, 0.1-0.3%, or 0.15-0.25% (e.g., about 0.2%) of non-volatile substances with a rich, full-bodied taste (all based on the total amount of non-volatile taste substances). Each possibility is a separate implementation.

[0189] According to some embodiments, the nonvolatile compound may comprise a taste profile characterized by containing about 113-170, 127-156, or 134-149 mg / 100g dry FM (e.g., about 141 mg / 100g dry FM) of a umami-tasting nonvolatile substance, about 5163-7745, 5808-7100, or 6131-6777 mg / 100g dry FM (e.g., about 6454 mg / 100g dry FM) of a sweet-tasting nonvolatile substance, about 318-478, 358-438, or 378-418 mg / 100g dry FM (e.g., about 398 mg / 100g dry FM), and about 189-285, 213-261, or 225-249 mg / 100g dry FM (e.g., about 237 mg / 100g dry FM). Non-volatile substances with a bitter taste (approximately 27-41, 30-38, or 32-36 mg / 100g dry FM, e.g., approximately 34 mg / 100g dry FM); non-volatile substances with a sour taste (approximately 29-45, 33-41, or 35-39 mg / 100g dry FM, e.g., approximately 37 mg / 100g dry FM); and non-volatile substances with a thick, rich taste (approximately 11-17, 12-15.5, or 13-14.5 mg / 100g dry FM, e.g., approximately 14 mg / 100g dry FM). Each possibility represents a separate implementation.

[0190] According to some embodiments, the nonvolatile compound may comprise a taste profile characterized by containing about 0.9-1.3%, 1-1.2%, or 1-1.1% (e.g., about 1.1%) of a nonvolatile substance with umami flavor, about 70-99.9%, 79-97%, or 83-93% (e.g., about 88%) of a nonvolatile substance with sweet flavor, about 1.4-2.1%, 1.5-1.9%, or 1.6-1.8% (e.g., about 1.7%) of a nonvolatile Maillard reaction precursor, about 5.3-8.0%, 6.0-7.3%, or 6.3-7.0% (e.g., about 6.5%) of a nonvolatile substance with bitter flavor, and about 0.5-0.8%, 0.6-0.75%, or 0.6-0.7%. (e.g., about 0.7%) of non-volatile substances with a sour taste, about 1.3-2.0%, 1.5-1.8%, or 1.6-1.8% (e.g., about 1.7%) of non-volatile substances with a fatty taste, and about 0.0001-0.03%, 0.01-0.03%, or 0.01-0.025% (e.g., about 0.001%) of non-volatile substances with a rich taste (all based on the total amount of non-volatile taste substances). Each possibility is a separate implementation.

[0191] According to some embodiments, the nonvolatile compound may comprise a taste profile characterized by containing about 61-93, 69-85, or 73-82 mg / 100g dry FM (e.g., about 77 mg / 100g dry FM) of a umami-tasting nonvolatile substance, about 5048-7573, 5679-6942, or 5995-6626 mg / 100g dry FM (e.g., about 6310 mg / 100g dry FM) of a sweet-tasting nonvolatile substance, about 98-148, 110-136, or 116-129 mg / 100g dry FM (e.g., about 123 mg / 100g dry FM), and about 380-571, 428-523, or 452-500 mg / 100g dry FM (e.g., about 476 mg / 100g dry FM). Non-volatile substances with a bitter taste (approximately 37-57, 42-53, or 45-50 mg / 100g dry FM, e.g., approximately 47 mg / 100g dry FM); non-volatile substances with a sour taste (approximately 95-144, 107-132, or 113-126 mg / 100g dry FM, e.g., approximately 120 mg / 100g dry FM); and non-volatile substances with a thick, rich taste (approximately 1.1-1.7, 1.2-1.6, or 1.3-1.5 mg / 100g dry FM, e.g., approximately 1.4 mg / 100g dry FM). Each possibility represents a separate implementation.

[0192] According to some embodiments, the nonvolatile compound may comprise a taste profile characterized by containing about 0.4-0.7%, 0.5-0.7%, or 0.55-0.65% (e.g., about 0.6%) of umami-tasting nonvolatile substances, about 76-99.9%, 85-99.9%, or 90-100% (e.g., about 95%) of sweet-tasting nonvolatile substances, about 0.6-1.0%, 0.7-0.9%, or 0.8-0.9% (e.g., about 0.8%) of nonvolatile Maillard reaction precursors, about 2.4-3.5%, 2.7-3.2%, or 2.8-3.1% (e.g., about 3%) of bitter-tasting nonvolatile substances, and about 0.2-0.6%, 0.3-0.5%, or 0.4-0.5% of... (For example, about 0.4%) of non-volatile substances with a sour taste, about 0.001-0.03%, 0.01-0.03%, or 0.01-0.025% (for example, about 0.03%) of non-volatile substances with a fatty taste, and about 0.001-0.03%, 0.01-0.03%, or 0.01-0.025% (for example, about 0.02%) of non-volatile substances with a rich taste (all based on the total amount of non-volatile taste substances). Each possibility is a separate implementation.

[0193] According to some embodiments, the nonvolatile compound may comprise a taste profile characterized by containing about 40-62, 46-57, or 48-54 mg / 100g dry FM (e.g., about 51 mg / 100g dry FM) of a umami-tasting nonvolatile substance, about 6415-9623, 7217-8821, or 7618-8420 mg / 100g dry FM (e.g., about 8019 mg / 100g dry FM) of a sweet-tasting nonvolatile substance, about 51-78, 58-72, or 61-68 mg / 100g dry FM (e.g., about 65 mg / 100g dry FM) of a nonvolatile Maillard reaction precursor, and about 198-298, 223-273, or 235-261 mg / 100g dry FM (e.g., about 248 mg / 100g dry FM). Non-volatile substances with a bitter taste (approximately 26-40, 29-37, or 31-35 mg / 100g dry FM, e.g., approximately 33 mg / 100g dry FM); non-volatile substances with a sour taste (approximately 1.8-2.7, 2.0-2.5, or 2.2-2.4 mg / 100g dry FM, e.g., approximately 2.3 mg / 100g dry FM); and non-volatile substances with a thick, rich taste (approximately 1.6-2.4, 1.8-2.2, or 1.9-2.1 mg / 100g dry FM, e.g., approximately 2.0 mg / 100g dry FM). Each possibility represents a separate implementation.

[0194] According to some embodiments, the nonvolatile compound may comprise a taste profile characterized by containing about 1.6-2.5%, 1.8-2.3%, or 1.9-2.2% (e.g., about 2.1%) of umami-tasting nonvolatile substances, about 68-99.9%, 76-94%, or 80-89% (e.g., about 85%) of sweet-tasting nonvolatile substances, about 2.1-3.2%, 2.4-2.9%, or 2.5-2.8% (e.g., about 2.7%) of nonvolatile Maillard reaction precursors, about 7-10.5%, 7.8-9.5%, or 8.2-9.1% (e.g., about 8.7%) of bitter-tasting nonvolatile substances, and about 0.7-1.1%, 0.8-1.0%, or 0.85-0.95% of... (e.g., about 0.9%) of non-volatile substances with a sour taste, about 0.5-0.85%, 0.6-0.8%, or 0.65-0.75% (e.g., about 0.7%) of non-volatile substances with a fatty taste, and about 0.08-0.12%, 0.09-0.10%, or 0.095-0.105% (e.g., about 0.1%) of non-volatile substances with a rich taste (all based on the total amount of non-volatile taste substances). Each possibility is a separate implementation.

[0195] According to some embodiments, the nonvolatile compound may comprise a taste profile characterized by containing about 99-150, 111-136, or 117-130 mg / 100g dry FM (e.g., about 123 mg / 100g dry FM) of a nonvolatile substance with umami flavor, about 3962-5943, 4457-5448, or 4705-5200 mg / 100g dry FM (e.g., about 4953 mg / 100g dry FM) of a nonvolatile substance with sweet flavor, about 127-190, 143-175, or 151-167 mg / 100g dry FM (e.g., about 159 mg / 100g dry FM) of a nonvolatile Maillard reaction precursor, and about 406-610, 457-559, or 483-533 mg / 100g dry FM (e.g., about 508 mg / 100g dry FM). Non-volatile substances with a bitter taste (approximately 40-61, 45-55, or 48-53 mg / 100g dry FM, e.g., approximately 50 mg / 100g dry FM); non-volatile substances with a sour taste (approximately 33-50, 37-46, or 39-44 mg / 100g dry FM, e.g., approximately 41 mg / 100g dry FM); and non-volatile substances with a thick, rich taste (approximately 6-9, 6.8-8.3, or 7.1-7.9 mg / 100g dry FM, e.g., approximately 7.5 mg / 100g dry FM). Each possibility represents a separate implementation.

[0196] According to some implementation schemes, the flavor compounds may comprise: at least about 45.5% of sweet nonvolatile compounds, about 0.5% of rich and / or umami nonvolatile compounds, about 0.3% of acidic nonvolatile compounds, about 2% of fatty nonvolatile compounds, about 2% of bitter nonvolatile compounds, and about 2% of Maillard reaction precursors, based on the total amount of nonvolatile compounds. Each possibility is a separate implementation scheme.

[0197] According to some embodiments, the flavor compounds comprise: at least about 40% of sweet nonvolatile compounds, at least about 0.4% of rich and / or umami nonvolatile compounds, at least about 40% of acidic nonvolatile compounds, at least about 0.75% of fatty nonvolatile compounds, at least about 1% of bitter nonvolatile compounds, and at least about 1% of Maillard reaction precursors. Each possibility is a separate embodiment.

[0198] Bitter substances

[0199] According to some embodiments, the bitter substance may include one or more of the following: leucine, phenylalanine, isoleucine, arginine, valine, tyrosine, histidine, lysine, methionine, tryptophan, and / or cysteine. Each possibility is a separate embodiment.

[0200] According to some implementation schemes, the bitter taste substance is selected from leucine, phenylalanine, isoleucine, arginine, valine, tyrosine, and histidine, or any combination thereof. Each possibility is a separate implementation scheme.

[0201] According to some implementation schemes, the bitter taste substance may further include one or more of the following: lysine, methionine, tryptophan, cysteine, or any combination thereof. Each possibility is a separate implementation scheme.

[0202] According to some implementation schemes, approximately 75-98% of the bitter substances, based on total bitterness, are selected from leucine, phenylalanine, isoleucine, arginine, valine, tyrosine, lysine, and histidine, or any combination thereof. Each possibility is a separate implementation scheme. For example, approximately 75%, 80%, 82%, 85%, 85.5%, 88%, 89%, 90%, 95%, and 98% of the bitter substances, based on total bitterness, are selected from leucine, phenylalanine, isoleucine, arginine, valine, tyrosine, lysine, and histidine, or any combination thereof. Each possibility is a separate implementation scheme.

[0203] According to some implementation schemes, approximately 65-98% of the total bitter substances are selected from leucine, phenylalanine, isoleucine, arginine, valine, tyrosine, lysine, and histidine, or any combination thereof. Each possibility is a separate implementation scheme.

[0204] According to some implementation schemes, isoleucine accounts for approximately 8-35% of the total bitter substances. For example, isoleucine accounts for approximately 8%, 9%, 10%, 11%, 12%, 13%, 13.10%, 14%, 15%, 16%, 17%, 18%, 20%, 22%, 24%, 26%, 28%, 30%, 31%, 32%, 34%, and 35% of the total bitter substances. Each possibility represents a separate implementation scheme.

[0205] According to some implementation schemes, approximately 9-24% of the total bitter substances are leucine. For example, approximately 9%, 10%, 11%, 12%, 14%, 15%, 16%, 17%, 18%, 19%, 19.5%, 20%, 21%, 22%, 23%, and 24% of the total bitter substances are leucine. Each possibility is a separate implementation scheme.

[0206] According to some implementation schemes, approximately 8-17% of the total bitter substances are phenylalanine. For example, approximately 8%, 9%, 10%, 11%, 12%, 13%, 13.10%, 14%, 15%, 16%, and 17% of the total bitter substances are phenylalanine. Each possibility is a separate implementation scheme.

[0207] According to some implementation schemes, approximately 4-13% of the total bitter substances are valine. For example, approximately 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, and 13% of the total bitter substances are valine. Each possibility is a separate implementation scheme.

[0208] According to some implementation schemes, approximately 6-30% of the total bitter substances are arginine. For example, approximately 6%, 7%, 9%, 10%, 11%, 12%, 13%, 13.10%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, or 30% of the total bitter substances are arginine. Each possibility is a separate implementation scheme.

[0209] According to some implementation schemes, approximately 4-12% of the total bitter substances are tyrosine. For example, approximately 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, or 12% of the total bitter substances are tyrosine. Each possibility is a separate implementation scheme.

[0210] According to some implementation schemes, histidine accounts for approximately 4-8% of the total bitter substances. For example, histidine accounts for approximately 4%, 5%, 6%, 7%, and 8% of the total bitter substances. Each possibility represents a separate implementation scheme.

[0211] According to some implementation schemes, approximately 3-25% of the total bitter substances are selected from methionine, tryptophan, and cysteine, or any combination thereof. Each possibility is a separate implementation scheme. For example, approximately 3%, 4%, 5%, 7%, 9%, 11%, 12%, 13%, 14%, 14.4%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 23%, or 25% of the total bitter substances are selected from lysine, methionine, tryptophan, and cysteine, or any combination thereof. Each possibility is a separate implementation scheme.

[0212] According to some implementation schemes, approximately 14-22% of the total bitter substances are selected from methionine, tryptophan, and cysteine, or any combination thereof. Each possibility is a separate implementation scheme.

[0213] According to some implementation schemes, at least about 1.5-30 mg / 100g of dried FM is isoleucine. For example, at least about 1.5, 1.9, 2, 2.5, 3, 3.5, 6, 8, 10, 11, 13, 15, 16, 16.4, 17, 18, 19, 20, 20.5, 21, 22, 23, 24, 25, 26, 27, 28, 29, or 30 mg / 100g of dried FM is isoleucine. Each possibility is a separate implementation scheme.

[0214] According to some embodiments, approximately 10-760 mg / 100g dry FM is isoleucine. According to some embodiments, approximately 20-50 mg / 100g dry FM is isoleucine. According to some embodiments, approximately 21-310 mg / 100g dry FM is isoleucine. According to some embodiments, approximately 10-129 mg / 100g dry FM is isoleucine.

[0215] According to some implementation schemes, at least about 1-42 mg / 100g dry FM is leucine. For example, at least about 1, 2, 3, 5, 10, 12, 15, 16, 16.8, 17, 18, 19, 20, 20.7, 22, 24, 26, 28, 29, 30, 32, 33, 35, 36, 37, 37.5, 38, 40, 41, or 42 mg / 100g dry FM is leucine. Each possibility is a separate implementation scheme.

[0216] According to some embodiments, approximately 16-420 mg / 100g dry FM is leucine. According to some embodiments, approximately 16-40 mg / 100g dry FM is leucine. According to some embodiments, approximately 33-152 mg / 100g dry FM is leucine. According to some embodiments, approximately 29-75 mg / 100g dry FM is leucine.

[0217] According to some implementation schemes, at least about 2-30 mg / 100g dry FM is phenylalanine. For example, at least about 2, 4, 6, 8, 10, 13, 15, 16, 17, 18, 19, 20, 20.2, 21, 22, 23, 25, 27, 29, or 30 mg / 100g dry FM is phenylalanine. Each possibility is a separate implementation scheme.

[0218] According to some embodiments, approximately 15-130 mg / 100g dry FM is phenylalanine. According to some embodiments, approximately 15-36 mg / 100g dry FM is phenylalanine. According to some embodiments, approximately 16-128 mg / 100g dry FM is phenylalanine. According to some embodiments, approximately 16-52 mg / 100g dry FM is phenylalanine.

[0219] According to some implementation schemes, at least about 0.001-50 mg / 100g dry FM is arginine. For example, at least about 0.001, 1, 2, 3, 3.5, 4, 6, 8, 10, 12, 14, 16, 15, 17, 18, 19, 20, 22, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 39, 40, 42, 44, 46, 48, or 50 mg / 100g dry FM is arginine. Each possibility is a separate implementation scheme.

[0220] According to some implementation schemes, approximately 10-260 mg / 100g dry FM is arginine. According to some implementation schemes, approximately 36-90 mg / 100g dry FM is arginine. According to some implementation schemes, approximately 14-59 mg / 100g dry FM is arginine. According to some implementation schemes, approximately 14-52 mg / 100g dry FM is arginine.

[0221] According to some implementation schemes, at least about 0.001-26 mg / 100g dry FM is valine. For example, 0.001, 1, 1.5, 2, 4, 5, 5.5, 6, 7, 8, 11, 12, 13, 14, 14.5, 15, 15.9, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, or 26 mg / 100g dry FM is valine. Each possibility is a separate implementation scheme.

[0222] According to some embodiments, approximately 1-490 mg / 100g dry FM is valine. According to some embodiments, approximately 14-38 mg / 100g dry FM is valine. According to some embodiments, approximately 4-47 mg / 100g dry FM is valine. According to some embodiments, approximately 1-28 mg / 100g dry FM is valine.

[0223] According to some implementation schemes, at least about 1-23 mg / 100g dry FM is tyrosine. For example, at least about 1, 2, 3, 4, 5, 5.1, 6, 7, 8, 9, 9.5, 10, 11, 12, 13, 14, 15, 15.5, 16, 17, 18, 19, 20, 21, 22, or 23 mg / 100g dry FM is tyrosine. Each possibility is a separate implementation scheme.

[0224] According to some embodiments, approximately 6-70 mg / 100g dry FM is tyrosine. According to some embodiments, approximately 12-31 mg / 100g dry FM is tyrosine. According to some embodiments, approximately 7-65 mg / 100g dry FM is tyrosine. According to some embodiments, approximately 7-41 mg / 100g dry FM is tyrosine.

[0225] According to some implementation schemes, at least about 1-20 mg / 100g dry FM is histidine. For example, at least about 1, 1.5, 2, 2.4, 3, 4, 4.7, 5, 6, 7, 8, 9, 10, 10.5, 11, 12, 12.9, 13, 14, 15, 16, 17, 18, 19, or 20 mg / 100g dry FM is histidine. Each possibility is a separate implementation scheme.

[0226] According to some embodiments, approximately 1-110 mg / 100g dry FM is histidine. According to some embodiments, approximately 10-36 mg / 100g dry FM is histidine. According to some embodiments, approximately 3-41 mg / 100g dry FM is histidine. According to some embodiments, approximately 1.5-24 mg / 100g dry FM is histidine.

[0227] sweet substances

[0228] According to some embodiments, the sweetener may include one or more of the following: glucose, raffinose, fructose, glutamine, proline, alanine, serine, glycine, threonine, sucrose, and / or asparagine. Each possibility is a separate embodiment.

[0229] According to some implementation schemes, the sweet-tasting substance is selected from glucose, raffinose, and fructose, or any combination thereof. Each possibility is a separate implementation scheme.

[0230] According to some embodiments, the sweet-tasting substance may further include one or more of the following: glutamine, sucrose, proline, alanine, serine, glycine, threonine, and asparagine, or any combination thereof. Each possibility is a separate embodiment.

[0231] According to some implementation schemes, approximately 85-99.5% of the total sweetener is selected from glucose, raffinose, and fructose, or any combination thereof. Each possibility is a separate implementation scheme. For example, approximately 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 96.2%, 97%, 98%, 99%, and 99.5% of the total sweetener is selected from glucose, raffinose, fructose, and sucrose, or any combination thereof. Each possibility is a separate implementation scheme.

[0232] According to some implementation schemes, approximately 75-99.9% of the total sweetener is selected from glucose, raffinose, and fructose, or any combination thereof. Each possibility is a separate implementation scheme.

[0233] According to some implementation schemes, approximately 75-99% of the total sweetness is glucose. For example, approximately 75%, 76%, 78%, 80%, 82%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 92%, 93%, 94%, 95%, and 98% of the total sweetness is glucose. Each possibility represents a separate implementation scheme.

[0234] According to some implementation schemes, approximately 0.08-10% of the total sweetener is raffinose. For example, approximately 0.08%, 0.09%, 0.1%, 0.2%, 0.5%, 1%, 1.5%, 1.7%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 8.5%, 9%, and 10% of the total sweetener is raffinose. Each possibility is a separate implementation scheme.

[0235] According to some implementation schemes, approximately 0.8-8% of the total sweetness is fructose. For example, approximately 0.8%, 0.9%, 1%, 2%, 3%, 4%, 4.5%, 5%, 5.5%, 5.9%, 6%, 7%, and 8% of the total sweetness is fructose. Each possibility is a separate implementation scheme.

[0236] According to some embodiments, approximately 0.5-10% of the total sweetener is selected from glutamine, sucrose, proline, alanine, serine, glycine, threonine, and asparagine, or any combination thereof. Each possibility is a separate embodiment. For example, approximately 0.5%, 1%, 2%, 3%, 3.8%, 4%, 5%, 6%, 7%, 8%, 9%, and 10% of the total sweetener is selected from glutamine, proline, alanine, serine, glycine, threonine, and asparagine, or any combination thereof. Each possibility is a separate embodiment.

[0237] According to some implementation schemes, approximately 1-3% of the total sweetener is selected from glutamine, sucrose, proline, alanine, serine, glycine, threonine, and asparagine, or any combination thereof. Each possibility is a separate implementation scheme.

[0238] According to some implementation schemes, at least approximately 35-6200 mg / 100g of dried FM is glucose. For example, approximately 35, 40, 42, 43, 44, 50, 100, 200, 300, 500, 1000, 1500, 2000, 2500, 2700, 2800, 2890, 2900, 3000, 3018, 3100, 3200, 3300, 3400, 3500, 3600, 3700, 3770, 3800, 3900, 4000, 4100, 4200, 4300, 4400, 4500, 4600, 4700, 4780, 4800, 4900, 5000, 5500, 6000, 6050, 6080, and 6200 mg / 100g of dried FM is glucose. Each possibility is a separate implementation scheme.

[0239] According to some implementation schemes, approximately 3000-11000 mg / 100g of dried FM is glucose. According to some implementation schemes, approximately 3015-8160 mg / 100g of dried FM is glucose. According to some implementation schemes, approximately 3825-8070 mg / 100g of dried FM is glucose. According to some implementation schemes, approximately 4860-11020 mg / 100g of dried FM is glucose.

[0240] According to some implementation schemes, at least about 0.1-300 mg / 100g dried FM is raffinose. For example, at least about 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1, 10, 16, 20, 20.5, 25, 30, 40, 50, 60, 70, 80, 89, 90, 100, 150, 200, 210, 215, 217, 220, 230, 232, 240, 250, 260, 270, 272, 280, and 300 mg / 100g dried FM is raffinose. Each possibility is a separate implementation scheme.

[0241] According to some implementation schemes, approximately 0.4-1560 mg / 100g dried FM is raffinose. According to some implementation schemes, approximately 215-1560 mg / 100g dried FM is raffinose. According to some implementation schemes, approximately 16-600 mg / 100g dried FM is raffinose. According to some implementation schemes, approximately 0.4-30 mg / 100g dried FM is raffinose.

[0242] According to some implementation schemes, at least about 0.1-300 mg / 100g of dried FM is fructose. For example, at least about 0.1, 0.4, 0.5, 0.6, 1, 2, 4, 6, 6.5, 7, 10, 11, 13, 14, 15, 18, 20, 30, 50, 70, 80, 90, 100, 101, 102, 110, 120, 127, 130, 133, 140, 145, 150, 160, 180, 200, 220, 230, 237, 240, 260, 280, and 300 mg / 100g of dried FM is fructose. Each possibility is a separate implementation scheme.

[0243] According to some implementation schemes, approximately 4-630 mg / 100g of dried FM is fructose. According to some implementation schemes, approximately 101-630 mg / 100g of dried FM is fructose. According to some implementation schemes, approximately 11-210 mg / 100g of dried FM is fructose. According to some implementation schemes, approximately 4-150 mg / 100g of dried FM is fructose.

[0244] Umami substances

[0245] According to some implementations, umami substances may include one or more of the following: glutamic acid, aspartic acid, and / or betaine. Each possibility is a separate implementation.

[0246] According to some implementation schemes, the umami-tasting substances are selected from glutamic acid, aspartic acid, and betaine, or any combination thereof. Each possibility is a separate implementation scheme.

[0247] According to some implementation schemes, approximately 85-99.9% of the total umami substances are selected from glutamic acid, aspartic acid, and betaine, or any combination thereof. Each possibility is a separate implementation scheme. For example, approximately 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, 99%, and 99.9% of the total umami substances are selected from glutamic acid, aspartic acid, and betaine, or any combination thereof. Each possibility is a separate implementation scheme.

[0248] According to some implementation schemes, approximately 20-60% of the total umami flavor is glutamic acid. For example, approximately 20%, 25%, 26%, 17%, 30%, 40%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, and 60% of the total umami flavor is glutamic acid. Each possibility represents a separate implementation scheme.

[0249] According to some implementation schemes, aspartic acid accounts for approximately 25-80% of the total umami flavor. For example, aspartic acid accounts for approximately 25%, 26%, 27%, 28%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 71%, 72%, 75%, and 80% of the total umami flavor. Each possibility represents a separate implementation scheme.

[0250] According to some implementation schemes, betaine accounts for approximately 1-30% of the total umami substances. For example, betaine accounts for approximately 1%, 2%, 3%, 4%, 5%, 6%, 8%, 10%, 12%, 15%, 18%, 20%, 21%, 22%, 23%, 25%, and 30% of the total umami substances. Each possibility is a separate implementation scheme.

[0251] According to some implementation schemes, at least about 1-65 mg / 100g of dried FM is glutamic acid. For example, at least about 1, 2, 2.5, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 12.9, 13, 14, 15, 17, 19, 20, 20.6, 21, 23, 25, 27, 29, 31, 33, 35, 36, 39, 41, 45, 47, 49, 51, 54, 56, 58, 59, 61, 63, and 65 mg / 100g of dried FM is glutamic acid. Each possibility is a separate implementation scheme.

[0252] According to some implementation schemes, approximately 1.5-145 mg / 100g dry FM is glutamic acid. According to some implementation schemes, approximately 45-140 mg / 100g dry FM is glutamic acid. According to some implementation schemes, approximately 4-35 mg / 100g dry FM is glutamic acid. According to some implementation schemes, approximately 1.5-22 mg / 100g dry FM is glutamic acid.

[0253] According to some implementation schemes, at least about 1-34 mg / 100g dry FM is aspartic acid. For example, at least about 1, 2, 3, 4, 4.2, 5, 6, 7, 7.2, 8, 9, 10, 12, 14, 16, 17, 18, 19, 19.8, 20, 22, 23, 24, 25, 27, 29, 30 mg / 100g dry FM is aspartic acid. Each possibility is a separate implementation scheme.

[0254] According to some embodiments, approximately 1-270 mg / 100g dry FM is aspartic acid. According to some embodiments, approximately 19-70 mg / 100g dry FM is aspartic acid. According to some embodiments, approximately 3-120 mg / 100g dry FM is aspartic acid. According to some embodiments, approximately 2-80 mg / 100g dry FM is aspartic acid.

[0255] According to some implementation schemes, at least about 0.005-30 mg / 100g dried FM is betaine. For example, at least about 0.005, 0.01, 0.02, 0.05, 1, 2, 3, 4, 5, 6, 6.6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 17, 19, 20, 21, 23, 25, 26, 28, and 30 mg / 100g dried FM is betaine. Each possibility is a separate implementation scheme.

[0256] According to some embodiments, approximately 0.01-210 mg / 100g dried FM is betaine. According to some embodiments, approximately 20-60 mg / 100g dried FM is betaine. According to some embodiments, approximately 1-4 mg / 100g dried FM is betaine. According to some embodiments, approximately 0.01-3.6 mg / 100g dried FM is betaine.

[0257] Thick and dense material

[0258] According to some embodiments, the strong-tasting flavor compound may include one or more of the following: γ-glutamyl-glycine, ornithine, γ-glutamyl-valine, γ-glutamyl-serine, γ-glutamyl-L-aminobutyrylglycine (retinyl acid), γ-glutamyl-glutamine, γ-glutamyl-lysine, γ-glutamyl-valine-glycine, γ-glutamyl-arginine, γ-glutamyl-histidine, γ-glutamyl-proline, pyroglutamyl-glutamyl-proline, γ-glutamyl-phenylalanine, γ-glutamyl-glutamic acid, γ-glutamyl-alanine, γ-glutamyl-threonine, γ-glutamyl-tyrosine, and / or γ-glutamyl-methionine. Each possibility is a separate embodiment.

[0259] According to some implementation schemes, the taste substance with a strong flavor is selected from γ-glutamyl-glycine, ornithine, γ-glutamyl-valine, γ-glutamyl-serine, γ-glutamyl-L-aminobutyrylglycine (retinyl acid), γ-glutamyl-lysine, γ-glutamyl-arginine, γ-glutamyl-histidine, γ-glutamyl-proline, and any combination thereof. Each possibility is a separate implementation scheme.

[0260] According to some embodiments, the taste substance with a strong flavor may further include one or more of the following: pyroglutamyl-glutamyl-prolyl, γ-glutamyl-phenylalanine, γ-glutamyl-glutamic acid, γ-glutamyl-valine-glycine, γ-glutamyl-alanine, γ-glutamyl-threonine, γ-glutamyl-glutamine, γ-glutamyl-tyrosine, γ-glutamyl-glutamine, γ-glutamyl-methionine, and any combination thereof. Each possibility is a separate embodiment.

[0261] According to some implementation schemes, approximately 85-99% of the total thickness-sensing substances are selected from γ-glutamyl-glycine, ornithine, γ-glutamyl-valine, γ-glutamyl-serine, γ-glutamyl-L-aminobutyrylglycine (retinyl acid), γ-glutamyl-lysine, γ-glutamyl-arginine, γ-glutamyl-histidine, γ-glutamyl-proline, or any combination thereof. Each possibility is a separate implementation scheme. For example, based on the total thick-sense substance, approximately 85%, 86%, 87%, 88%, 89%, 90%, 93%, 95%, 97%, 98%, and 99% of the thick-sense substance is selected from γ-glutamyl-glycine, ornithine, γ-glutamyl-valine, γ-glutamyl-L-aminobutyryl glycine (retinyl acid), γ-glutamyl-lysine, γ-glutamyl-arginine, γ-glutamyl-histidine, γ-glutamyl-proline, γ-glutamyl-serine, or any combination thereof. Each possibility is a separate implementation.

[0262] According to some implementation schemes, approximately 75-99.9% of the total thickness-sensing substance is selected from γ-glutamyl-glycine, ornithine, γ-glutamyl-valine, γ-glutamyl-serine, γ-glutamyl-L-aminobutyrylglycine (retinyl acid), γ-glutamyl-lysine, γ-glutamyl-arginine, γ-glutamyl-histidine, γ-glutamyl-proline, or any combination thereof. Each possibility is a separate implementation scheme.

[0263] According to some implementation schemes, approximately 1-15% of the total thick-sensing substance is γ-glutamyl-glycine. For example, approximately 1%, 2%, 3%, 5%, 7%, 8%, 9%, 10%, 11%, 13%, and 15% of the total thick-sensing substance is γ-glutamyl-glycine. Each possibility is a separate implementation scheme.

[0264] According to some implementation schemes, approximately 0.001-65% of the total thickness-sensing substance is ornithine. For example, approximately 0.001%, 0.01%, 0.1%, 0.2%, 0.5%, 1%, 3%, 5%, 10%, 12%, 14%, 16%, 16.8%, 18%, 20%, 22%, 24%, 25%, 26%, 27%, 30%, 35%, 40%, 45%, 50%, 54%, 55%, 56%, 57%, 60%, 62%, and 65% of the total thickness-sensing substance is ornithine. Each possibility is a separate implementation scheme.

[0265] According to some implementation schemes, approximately 10-50% of the total thick-sense substance is γ-glutamyl-valine. For example, approximately 10%, 12%, 14%, 16%, 16.8%, 18%, 20%, 22%, 24%, 25%, 26%, 27%, 30%, 35%, 40%, 45%, and 50% of the total thick-sense substance is γ-glutamyl-valine. Each possibility is a separate implementation scheme.

[0266] According to some implementation schemes, approximately 4-23% of the total thickness-sensing substance is γ-glutamyl-lysine. For example, approximately 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, and 23% of the total thickness-sensing substance is γ-glutamyl-lysine. Each possibility is a separate implementation scheme.

[0267] According to some implementation schemes, approximately 1-15% of the total thickening substances are selected from γ-glutamyl-valine-glycine, pyroglutamyl-glutamyl-proline, γ-glutamyl-phenylalanine, γ-glutamyl-glutamic acid, γ-glutamyl-alanine, γ-glutamyl-glutamine, γ-glutamyl-threonine, γ-glutamyl-tyrosine, and γ-glutamyl-methionine, or any combination thereof. Each possibility is a separate implementation scheme. For example, based on the total thick-sense substance, approximately 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, and 15% of the thick-sense substance is selected from γ-glutamyl-valine-glycine, pyroglutamyl-glutamyl-prolyl, γ-glutamyl-phenylalanine, γ-glutamyl-glutamic acid, γ-glutamyl-alanine, γ-glutamyl-glutamine, γ-glutamyl-threonine, γ-glutamyl-tyrosine, and γ-glutamyl-methionine, or any combination thereof. Each possibility is a separate implementation.

[0268] According to some implementation schemes, approximately 3-7% of the total thick-sensory substance is selected from γ-glutamyl-valine-glycine, pyroglutamyl-glutamyl-prolyl, γ-glutamyl-phenylalanine, γ-glutamyl-glutamic acid, γ-glutamyl-alanine, γ-glutamyl-glutamine, γ-glutamyl-threonine, γ-glutamyl-tyrosine, and γ-glutamyl-methionine, or any combination thereof. Each possibility is a separate implementation scheme.

[0269] According to some implementation schemes, at least about 0.0001-1.5 mg / 100g of dried FM is γ-glutamyl-glycine. For example, about 0.0001, 0.001, 0.0005, 0.0006, 0.0007, 0.0008, 0.0009, 0.001, 0.005, 0.007, 0.009, 0.01, 0.05, 0.07, 0.09, 0.1, 0.2, 0.3, 0.35, 0.4, 0.5, 0.6, 0.65, 0.7, 0.8, 0.9, 1, and 1.5 mg / 100g of dried FM is γ-glutamyl-glycine. Each possibility is a separate implementation scheme.

[0270] According to some embodiments, approximately 0.002-8 mg / 100g dry FM is γ-glutamyl-glycine. According to some embodiments, approximately 0.40-2 mg / 100g dry FM is γ-glutamyl-glycine. According to some embodiments, approximately 0.005-0.2 mg / 100g dry FM is γ-glutamyl-glycine.

[0271] According to some implementation schemes, at least about 0.001-12 mg / 100g dry FM is ornithine. For example, at least about 0.001, 0.2, 0.3, 0.4, 0.5, 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 6, 7, 8, 10, and 12 mg / 100g dry FM is ornithine. Each possibility is a separate implementation scheme.

[0272] According to some embodiments, approximately 0.001-85 mg / 100g of dry FM is ornithine. According to some embodiments, approximately 0.001-0.2 mg / 100g of dry FM is ornithine. According to some embodiments, approximately 0.002-3 mg / 100g of dry FM is ornithine.

[0273] According to some implementation schemes, approximately 0.005-12 mg / 100g of dried FM is γ-glutamyl-valine. For example, at least approximately 0.005, 0.01, 0.018, 0.02, 0.03, 0.04, 0.1, 0.2, 0.22, 0.3, 0.4, 0.5, 0.7, 0.9, 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.3, 4.5, 5, 5.3, 5.5, 6, 7, 8, 9, 10, 11, and 12 mg / 100g of dried FM is γ-glutamyl-valine. Each possibility is a separate implementation scheme.

[0274] According to some embodiments, approximately 0.8-8 mg / 100g of dry FM is γ-glutamyl-valine. According to some embodiments, approximately 0.15-1 mg / 100g of dry FM is γ-glutamyl-valine. According to some embodiments, approximately 0.05-1.5 mg / 100g of dry FM is γ-glutamyl-valine.

[0275] According to some embodiments, at least about 0.001-0.5 mg / 100g of dried FM is γ-glutamyl-L-aminobutyryl glycine (retinyl acid). For example, at least about 0.001, 0.03, 0.05, 0.06, 0.08, 0.1, 0.15, 0.2, and 0.5 mg / 100g of dried FM is γ-glutamyl-L-aminobutyryl glycine (retinyl acid). Each possibility is a separate embodiment.

[0276] According to some implementation schemes, at least about 0.001-5 mg / 100g of dried FM is γ-glutamyl-lysine. For example, at least about 0.001, 0.01, 0.03, 0.05, 0.07, 0.09, 0.1, 0.3, 0.5, 0.7, 0.9, 1, 1.1, 1.2, 1.3, 1.4, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, or 5 mg / 100g of dried FM is γ-glutamyl-lysine. Each possibility is a separate implementation scheme.

[0277] According to some embodiments, approximately 1-6 mg / 100g of dry FM is γ-glutamyl-lysine. According to some embodiments, approximately 0.02-1.5 mg / 100g of dry FM is γ-glutamyl-lysine. According to some embodiments, approximately 0.001-1.2 mg / 100g of dry FM is γ-glutamyl-lysine.

[0278] According to some implementation schemes, at least about 0.001-2 mg / 100g of dried FM is γ-glutamyl-arginine. For example, at least about 0.001, 0.05, 0.1, 0.2, 0.25, 0.3, 0.35, 0.4, 0.45, 0.5, 0.55, 0.6, 0.7, 0.8, 0.9, 1, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, or 2 mg / 100g of dried FM is γ-glutamyl-arginine. Each possibility is a separate implementation scheme.

[0279] According to some embodiments, at least about 0.001-0.5 mg / 100g of dried FM is γ-glutamyl-histidine. For example, at least about 0.001, 0.002, 0.005, 0.007, 0.009, 0.01, 0.02, 0.03, 0.04, 0.06, 0.08, 0.1, 0.15, 0.15, 0.2, 0.3, 0.4, and 0.5 mg / 100g of dried FM is γ-glutamyl-histidine. Each possibility is a separate embodiment.

[0280] According to some implementation schemes, at least about 0.001-2 mg / 100g dry FM is γ-glutamyl-proline. For example, at least about 0.001, 0.003, 0.006, 0.008, 0.01, 0.02, 0.03, 0.05, 0.07, 0.09, 0.1, 0.2, 0.25, 0.3, 0.35, 0.4, 0.45, 0.5, 1, 1.5, or 2 mg / 100g dry FM is γ-glutamyl-proline. Each possibility is a separate implementation scheme.

[0281] acidic substances

[0282] According to some implementations, the acidic substance may include one or more of the following: lactic acid, fumaric acid, malic acid, succinic acid, citric acid, pyruvic acid, tartaric acid, and / or cis-aconitic acid. Each possibility is a separate implementation.

[0283] According to some implementation schemes, the sour taste substances are selected from lactic acid, fumaric acid, malic acid, succinic acid, and citric acid.

[0284] According to some implementation schemes, the sour taste substance may further include one or more of the following: pyruvic acid, tartaric acid, cis-aconic acid, or any combination thereof. Each possibility is a separate implementation scheme.

[0285] According to some implementation schemes, approximately 80-99.9% of the total acidic substances are selected from lactic acid, fumaric acid, malic acid, succinic acid, and citric acid, or any combination thereof. Each possibility is a separate implementation scheme. For example, approximately 80%, 83%, 85%, 89%, 90%, 91%, 93%, 95%, 97%, 98%, 98.5%, 99%, and 99.9% of the total acidic substances are selected from lactic acid, fumaric acid, malic acid, succinic acid, and citric acid, or any combination thereof. Each possibility is a separate implementation scheme.

[0286] According to some implementation schemes, approximately 65-99.9% of the total acidic substances are selected from lactic acid, fumaric acid, malic acid, succinic acid, citric acid, or any combination thereof. Each possibility is a separate implementation scheme.

[0287] According to some implementation schemes, approximately 10-60% of the total acidic substances are lactic acid. For example, approximately 10%, 12%, 14%, 16%, 18%, 20%, 22%, 24%, 25%, 26%, 27%, 29%, 30%, 31%, 33%, 34%, 35%, 36%, 38%, 40%, 52%, 55%, 58%, and 60% of the total acidic substances are lactic acid. Each possibility is a separate implementation scheme.

[0288] According to some implementation schemes, approximately 18-58% of the total acidic substances are fumaric acid. For example, approximately 18%, 20%, 21%, 22%, 24%, 26%, 30%, 33%, 36%, 39%, 41%, 44%, 48%, 50%, 51%, 55%, 56%, and 58% of the total acidic substances are fumaric acid. Each possibility is a separate implementation scheme.

[0289] According to some implementation schemes, approximately 12-35% of the total acidic substances are malic acid. For example, approximately 12%, 14%, 16%, 18%, 20%, 24%, 25%, 26%, 27%, 28%, 30%, 31%, 32%, 33%, and 35% of the total acidic substances are malic acid. Each possibility is a separate implementation scheme.

[0290] According to some implementation schemes, approximately 1-20% of the total acidic substances are selected from pyruvic acid, tartaric acid, and cis-aconic acid, or any combination thereof. Each possibility is a separate implementation scheme. For example, approximately 1%, 2%, 3%, 4%, 5%, 7%, 9%, 11%, 13%, 14%, 15%, 18%, or 20% of the total acidic substances are selected from citric acid, pyruvic acid, tartaric acid, and cis-aconic acid, or any combination thereof. Each possibility is a separate implementation scheme.

[0291] According to some implementation schemes, approximately 12-18% of the total acidic substances are selected from pyruvic acid, tartaric acid, and cis-aconitic acid, or any combination thereof. Each possibility is a separate implementation scheme.

[0292] According to some implementation schemes, at least about 0.5-12 mg / 100g dry FM is lactic acid. For example, at least about 0.5, 0.8, 1, 1.2, 1.5, 2, 4, 5, 6, 7, 8, 8.5, 9, 10, 11, or 12 mg / 100g dry FM is lactic acid. Each possibility is a separate implementation scheme.

[0293] According to some implementation schemes, approximately 0.5-830 mg / 100g dry FM is lactic acid. According to some implementation schemes, approximately 6-30 mg / 100g dry FM is lactic acid. According to some implementation schemes, approximately 3-20 mg / 100g dry FM is lactic acid. According to some implementation schemes, approximately 2-15 mg / 100g dry FM is lactic acid.

[0294] According to some implementation schemes, at least about 0.1-13 mg / 100g dried FM is malic acid. For example, at least about 0.1, 0.13, 0.15, 0.17, 0.19, 0.2, 0.4, 0.6, 0.8, 0.9, 1, 2, 4, 5, 6, 6.5, 7, 7.5, 8, 9, 10, 10.8, 10.5, 11, or 12 mg / 100g dried FM is malic acid. Each possibility is a separate implementation scheme.

[0295] According to some implementation schemes, approximately 0.1-30 mg / 100g dry FM is malic acid. According to some implementation schemes, approximately 4-15 mg / 100g dry FM is malic acid. According to some implementation schemes, approximately 8-20 mg / 100g dry FM is malic acid. According to some implementation schemes, approximately 1-25 mg / 100g dry FM is malic acid.

[0296] According to some implementation schemes, at least about 0.8-14 mg / 100g dry FM is fumaric acid. For example, at least about 0.8, 1, 1.03, 1.1, 1.5, 2, 2.5, 2.9, 3, 3.5, 3.75, 4, 4.5, 4.8, 5, 6, 7, 8, 9, 10, 11, 11.3, 11.5, 12, 13, and 14 mg / 100g dry FM is fumaric acid. Each possibility is a separate implementation scheme.

[0297] According to some implementation schemes, at least about 0.8-85 mg / 100g dry FM is fumaric acid. According to some implementation schemes, about 3-10 mg / 100g dry FM is fumaric acid. According to some implementation schemes, about 5-90 mg / 100g dry FM is fumaric acid. According to some implementation schemes, about 2-78 mg / 100g dry FM is fumaric acid.

[0298] Fatty substances

[0299] According to some implementation schemes, the fat-based taste-enhancing substances may include one or more of the following: linoleic acid, oleic acid, palmitic acid, stearic acid, linolenic acid, lauric acid, palmitoleic acid, cis-11-eicosenoic acid, palmitoleic acid, myristic acid, pentadecanoic acid, behenic acid, cis-10-nonadecanenoic acid, azelaic acid, erucic acid, and / or nonanoic acid. Each possibility is a separate implementation scheme.

[0300] According to some implementation schemes, the taste substance having a fatty flavor is selected from linoleic acid, oleic acid, palmitic acid, stearic acid, and linolenic acid, or any combination thereof. Each possibility is a separate implementation scheme.

[0301] According to some implementation schemes, the flavor substance having a fatty taste may further include one or more of the following: lauric acid, palmitoleic acid, cis-11-eicosenoic acid, palmitoleic acid, myristic acid, pentadecanoic acid, behenic acid, cis-10-nonadecanenoic acid, azelaic acid, erucic acid, and nonanoic acid, or any combination thereof. Each possibility is a separate implementation scheme.

[0302] According to some implementation schemes, based on total fat taste-enhancing substances, approximately 85-99.9% of the fat taste-enhancing substances are selected from linoleic acid, oleic acid, palmitic acid, stearic acid, and linolenic acid, or any combination thereof. Each possibility is a separate implementation scheme. For example, based on total fat taste-enhancing substances, approximately 85%, 87%, 89%, 90%, 91%, 93%, 95%, 95.6%, 96%, 97%, 98%, 99%, and 99.9% of the fat taste-enhancing substances are selected from linoleic acid, oleic acid, palmitic acid, stearic acid, and linolenic acid, or any combination thereof. Each possibility is a separate implementation scheme.

[0303] According to some implementation schemes, approximately 25-55% of the total fat flavor compounds are linoleic acid. For example, approximately 25%, 26%, 27%, 28%, 29%, 31%, 31.3%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 40%, 41%, 43%, 45%, 47%, 49%, 50%, and 55% of the total fat flavor compounds are linoleic acid. Each possibility represents a separate implementation scheme.

[0304] According to some implementation schemes, approximately 25-55% of the total fat flavor compounds are oleic acid. For example, approximately 25%, 26%, 27%, 28%, 29%, 31%, 31.3%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 40%, 41%, 43%, 45%, 47%, 49%, 50%, and 55% of the total fat flavor compounds are oleic acid. Each possibility represents a separate implementation scheme.

[0305] According to some implementation schemes, palmitic acid accounts for approximately 12-55% of the total fat taste-enhancing substances. For example, palmitic acid accounts for approximately 12%, 13%, 15%, 16%, 16.5%, 17%, 17.5%, 17.7%, 19%, 20%, 21%, 22%, 23%, 25%, 30%, 35%, 40%, 44%, 45%, 46%, 47%, 50%, and 55% of the total fat taste-enhancing substances. Each possibility represents a separate implementation scheme.

[0306] According to some implementation schemes, based on total fat taste-enhancing substances, approximately 0.01-10% of the fat taste-enhancing substances are selected from lauric acid, palmitoleic acid, cis-11-eicosenoic acid, palmitoleic acid, myristic acid, pentadecanoic acid, behenic acid, cis-10-nonadecanoic acid, azelaic acid, erucic acid, and nonanoic acid, or any combination thereof. Each possibility is a separate implementation scheme. For example, based on total fat taste-enhancing substances, approximately 0.01%, 1%, 1.5%, 2%, 3%, 3.5%, 4%, 4.2%, 4.4%, 4.6%, 4.8%, 5%, 7%, 9%, and 10% of the fat taste-enhancing substances are selected from lauric acid, palmitoleic acid, cis-11-eicosenoic acid, palmitoleic acid, myristic acid, pentadecanoic acid, behenic acid, cis-10-nonadecanoic acid, azelaic acid, erucic acid, and nonanoic acid, or any combination thereof. Each possibility is a separate implementation scheme.

[0307] According to some implementation schemes, approximately 0.5-1.5% of the total fat taste-enhancing substances are selected from lauric acid, palmitoleic acid, cis-11-eicosenoic acid, palmitoleic acid, myristic acid, pentadecanoic acid, behenic acid, cis-10-nonadecanenoic acid, azelaic acid, erucic acid, and nonanoic acid, or any combination thereof. Each possibility is a separate implementation scheme.

[0308] According to some implementation schemes, at least about 0.001-45 mg / 100g dry FM is linoleic acid. For example, at least about 0.001, 0.01, 0.01, 0.02, 0.03, 0.04, 0.05, 0.1, 0.5, 0.7, 1, 3, 5, 6, 6.5, 8, 10, 11, 13, 15, 16, 17, 17.2, 17.5, 18, 19, 20, 21, 23, 25, 26, 28, 30, 31, 32, 32.5, 33, 34, 34.3, 34.5, 35, 37, 39, 41, 43, and 45 mg / 100g dry FM is linoleic acid. Each possibility is a separate implementation scheme.

[0309] According to some implementation schemes, approximately 0.02-95 mg / 100g dry FM is linoleic acid. According to some implementation schemes, approximately 6-45 mg / 100g dry FM is linoleic acid. According to some implementation schemes, approximately 20-95 mg / 100g dry FM is linoleic acid. According to some implementation schemes, approximately 0.02-3 mg / 100g dry FM is linoleic acid.

[0310] According to some implementation schemes, at least about 0.001-30 mg / 100g dry FM is oleic acid. For example, at least about 0.001, 0.1, 0.5, 0.7, 0.9, 1, 2, 3, 3.5, 4, 4.5, 5, 7, 9, 10, 11, 11.5, 11.7, 12, 14, 15, 16, 17, 18, 19, 20, 22, 24, 26, 28, and 30 mg / 100g dry FM is oleic acid. Each possibility is a separate implementation scheme.

[0311] According to some implementation schemes, approximately 3-30 mg / 100g dry FM is oleic acid. According to some implementation schemes, approximately 15-20 mg / 100g dry FM is oleic acid. According to some implementation schemes, approximately 0.001-90 mg / 100g dry FM is oleic acid.

[0312] According to some implementation schemes, at least about 0.01-26 mg / 100g dry FM is palmitic acid. For example, at least about 0.01, 0.05, 0.1, 0.3, 0.5, 0.7, 0.9, 1, 2, 2.5, 3, 4, 5, 6, 8, 9, 10, 11, 11.7, 12, 13, 14, 15, 16, 17, 18, 18.7, 19, 20, 21, 23, 25, 26 mg / 100g dry FM is palmitic acid. Each possibility is a separate implementation scheme.

[0313] According to some embodiments, approximately 0.01-50 mg / 100g dry FM is palmitic acid. According to some embodiments, approximately 2-15 mg / 100g dry FM is palmitic acid. According to some embodiments, approximately 15-50 mg / 100g dry FM is palmitic acid. According to some embodiments, approximately 0.05-3 mg / 100g dry FM is palmitic acid.

[0314] Maillard reaction precursor taste substances

[0315] According to some implementation schemes, the Maillard reaction precursor may include one or more of the following: glycerol and pyroglutamic acid. Each possibility is a separate implementation scheme.

[0316] According to some implementation schemes, the taste substance having Maillard reaction precursors is selected from glycerol and pyroglutamic acid, or any combination thereof. Each possibility is a separate implementation scheme.

[0317] According to some implementation schemes, approximately 85-99.9% of the total Maillard reaction precursors are selected from glycerol and pyroglutamic acid, or any combination thereof. Each possibility is a separate implementation scheme. For example, approximately 85%, 87%, 89%, 90%, 93%, 94%, 95%, 96%, 97%, 98%, 99%, and 99.9% of the total Maillard reaction precursors are selected from glycerol and pyroglutamic acid, or any combination thereof. Each possibility is a separate implementation scheme.

[0318] According to some implementation schemes, approximately 20-99% of the total Maillard reaction precursors are glycerol. For example, approximately 20%, 25%, 27%, 30%, 35%, 40%, 50%, 60%, 61%, 63%, 65%, 67%, 69%, 70%, 71%, 72%, 73%, 75%, 78%, 80%, 81%, 85%, 90%, 92%, and 99% of the total Maillard reaction precursors are glycerol. Each possibility is a separate implementation scheme.

[0319] According to some implementation schemes, approximately 1-90% of the total Maillard reaction precursors are pyroglutamic acid. For example, approximately 1%, 3%, 5%, 6%, 7%, 8%, 10%, 13%, 15%, 18%, 19%, 20%, 22%, 24%, 26%, 28%, 30%, 32%, 34%, 36%, 38%, 40%, 50%, 60%, 65%, 70%, 73%, 75%, 80%, 85%, and 90% of the total Maillard reaction precursors are pyroglutamic acid. Each possibility is a separate implementation scheme.

[0320] According to some implementation schemes, approximately 10-300 mg / 100g of dried FM is glycerol. For example, approximately 10, 12, 15, 20, 30, 40, 50, 54, 60, 67, 70, 79, 80, 85, 90, 100, 120, 130, 140, 150, 152, 153, 154, 155, 160, 170, 180, 200, 205, 206, 210, 220, 230, 250, 256, 270, 290, and 300 mg / 100g of dried FM is glycerol. Each possibility is a separate implementation scheme.

[0321] According to some implementation schemes, approximately 50-210 mg / 100g of dry FM is glycerol. According to some implementation schemes, approximately 60-160 mg / 100g of dry FM is glycerol. According to some implementation schemes, approximately 12-130 mg / 100g of dry FM is glycerol.

[0322] According to some implementation schemes, at least about 0.5-250 mg / 100g of dried FM is pyroglutamic acid. For example, at least about 0.001, 0.1, 0.4, 0.5, 0.8, 0.9, 1, 3, 4, 4.7, 5, 7, 8, 9, 10, 15, 20, 30, 35, 39, 39.6, 40, 45, 50, 51, 52, 53, 54, 55, 60, 70, 80, 90, 100, 110, 111, 112, 113, 115, 120, 125, 130, 135, 140, 145, 150, 155, 160, 180, 190, 200, 201, 210, or 250 mg / 100g of dried FM is pyroglutamic acid. Each possibility is a separate implementation scheme.

[0323] According to some embodiments, approximately 0.5-405 mg / 100g of dried FM is pyroglutamic acid. According to some embodiments, approximately 200-405 mg / 100g of dried FM is pyroglutamic acid. According to some embodiments, approximately 3-45 mg / 100g of dried FM is pyroglutamic acid. According to some embodiments, approximately 0.5-10 mg / 100g of dried FM is pyroglutamic acid.

[0324] According to some embodiments, the composition further comprises a flavor base, wherein flavor substances are mixed with other substances to produce a specific flavor characteristic, said specific flavor characteristic being targeted at a specific food application. According to some embodiments, the flavor base is plant-based (vegan / vegan).

[0325] In this document, the term "flavor base" refers to a combination of all the ingredients recognized in the conventional field required for a particular edible composition, including the compositions detailed above, as well as other edible substances such as fruit juice and / or vegetable concentrates, wine concentrates, yeast products, yeast extracts, natural flavorings, spices, extracts, botanicals, salt, etc.

[0326] According to some implementation schemes, food can be ready-to-cook food, stew, sauce and / or condiment.

[0327] The following embodiments are provided to illustrate certain preferred embodiments of the present invention. Those skilled in the art should understand that the techniques disclosed in the following embodiments represent methods that the inventors have discovered to be effective in practicing the present invention, and therefore can be considered as examples constituting preferred embodiments of the present invention. However, those skilled in the art should recognize from this disclosure that various changes can be made to the specific embodiments disclosed without departing from the spirit and scope of the present invention, and the same or similar results can still be obtained.

[0328] Example

[0329] In the following examples, flavor compounds (FM) derived from cereals and / or cereal products exhibit characteristic volatile and nonvolatile metabolite fingerprints. These metabolites were identified and classified into eight categories: bitter compounds, sweet compounds, umami compounds, rich compounds, acidic compounds, fatty taste compounds, Maillard reaction precursors, and aroma compounds.

[0330] The absolute concentration and percentage of each non-volatile metabolite / substance (i.e., bitterness, sweetness, umami, richness, sourness, fatty flavor components, and Maillard reaction precursors) in 100g of dried FM / product were calculated using calibration curves derived from real standards. For each substance, a linear calibration curve was calculated by plotting the area under the curve of the known concentration of the standard versus the area under the chromatographic signal curve. By integrating the area under the sample signal curve, substituting the integral value into the linear equation, and extracting the concentration value, the concentration of each non-volatile molecule in the flavor compounds was calculated. Multiplying the obtained concentration by a coefficient that considers the moisture content in the flavor compounds yielded the absolute content of each substance expressed in mg / 100g dried matter.

[0331] Example 1 – Identification of nonvolatile fingerprints of flavor compounds (FM) derived from fermentation of grains and grain products Certainly

[0332] The FM production process for grains and grain products derived from fermentation is as follows: 1. Preparation of Enzymatic Biocatalysts: Dry or fresh grains, grain products, and / or agro-industrial by-products or waste streams containing one or more plant materials generated during any grain product or grain processing (e.g., cereals and / or legumes and / or seeds, nuts, and / or plants, and / or vegetables, and / or fruits, and / or products produced using one or more of the above, and / or agro-industrial by-products or waste streams generated during one or more of the above processing) are sterilized and inoculated with one or more microorganisms (e.g., bacteria and / or fungi). The one or more microorganisms are grown on the substrate under controlled humidity, temperature, and oxygen supply conditions for 12 to 126 hours. For example, humidity is controlled between 60% and 99% RH, temperature between 20 and 55°C, and oxygen between 0 and 76%, with or without stirring, and the stirring method can be continuous or intermittent.

[0333] The raw materials are selected from whole wheat flour, oat flour, buckwheat flour, rye flour, rice flour, corn flour, wheat flour, 100% or any combination thereof, and bread or bread products containing one or more of the flours, including products combined with chickpeas and / or other legumes.

[0334] 2. Preparation of secondary substrates: cereals, cereal products and / or agro-industrial byproducts or waste streams generated during cereal processing, bread industry byproducts, or any other substrates, such as cereal grains and / or legumes and / or seeds, nuts, and / or plants, and / or vegetables, and / or fruits, and / or products produced using one or more of the above: The biocatalyst is mixed with additional plant matter and other substances from the above groups or other sources. The secondary substrate is stored in a controlled environment for 1 to 180 days.

[0335] 3. Mix the mixture at a temperature range of 20-80℃ for 1 to 360 days.

[0336] 4. Finally, the dry matter was separated using known methods, and the resulting solution was concentrated according to methods known in the art. Non-volatile substances were analyzed using liquid chromatography-mass spectrometry (LC-MS). Sample preparation was as follows: 105 mg (±5 mg) of each sample was weighed into a 1.5 mL centrifuge tube and diluted with 1 mL of the extraction mixture (methanol:acetonitrile:water ratio 5:3:2). The sample was vortexed for 10 minutes and then centrifuged at 13,300 RPM for 15 minutes. The supernatant was collected and further diluted 20-fold. 50 µL of the supernatant was diluted with 950 µL of the metabolite extraction mixture (using the same solution).

[0337] LC-MS metabolomics analysis was performed as described by Mackay GM et al. (Analysis of Cell Metabolism Using LC-MS and Isotope Tracers. Methods Enzymol 2015, 561, 171-196, doi:10.1016 / bs.mie.2015.05.016); briefly, an Agilent Technologies 1200 series high-performance liquid chromatography (HPLC) system coupled with an Exactive Benchtop Orbitrap Mass Spectrometer (ThermoFisher Scientific) was used. Resolution was set at 25,000, 4 Hz, and a mass / charge ratio of 200 (m / z), employing electrospray ionization and polarity switching modes to cover positive and negative ions in the mass range of 60–1200 m / z. The HPLC configuration consisted of an iHILIC-(P)Classic column (150 mm × 2.1 mm, 5 μm; Hilicon). The injection volume was 5 μL of extract, and compound separation was performed using a 15-minute mobile phase gradient: initial phase of 20% aqueous phase (20 mmol / L ammonium carbonate, adjusted to pH 9.2 with 0.1% 25% ammonium hydroxide): 80% organic phase (acetonitrile), ending with 20% acetonitrile. The flow rate was maintained at 0.2 mL / min, the column temperature at 45°C, and the total run time was 27 min. The mass accuracy of all metabolite detections was less than 1 ppm. Data acquisition was performed using Thermo Xcalibur 2.1 software. Skyline Daily was used for data collection. TM Data analysis was performed using software 23.1.1.353. Peak areas of metabolites were determined by the precise mass of the single-charged ion. Peak areas of different metabolites were determined using Skyline Daily software, with metabolites identified by the precise mass of the single-charged ion and known retention times, and using an internal MS library (constructed by running commercial standards for all detected metabolites).

[0338] For molecules quantified in the sweet, sour, bitter, umami, and Maillard reaction precursor categories, calibration curves were prepared as follows: Stock solutions were prepared by weighing real standards in water, which were then further diluted at different ratios to establish linear concentration ranges for each molecule. For all molecules in the fat-tasting category, all fatty acids were quantified using an oleic acid calibration curve, as all fatty acids have approximately the same ionization efficiency. For the rich-tasting γ-glutamyl peptide, its concentration was calculated using the matching amino acids at the peptide chain ends, assuming that the ionization efficiency of a single-charged peptide is primarily determined by the terminal amino acids. For example, the concentration of γ-glutamyl alanine was determined using an alanine calibration curve. Since most calibration curves were prepared in water, matrix effects were not considered when calculating absolute concentrations.

[0339] from Figure 1-8 As can be seen from the bar chart and Tables 1-8, the flavor compounds from cereals and cereal products disclosed in this paper exhibit characteristic nonvolatile fingerprint spectra including bitterness, sweetness, umami, richness, sourness, fatty taste, and Maillard reaction precursors.

[0340] By analyzing various flavor compounds prepared using the different substrates and strains described herein, minimum and maximum values ​​for each compound, as well as the average value representing all those flavor compounds, were obtained, thereby calculating the average minimum and maximum concentration values ​​in mg / 100g dry FM. Within each sub-flavor category (i.e., bitterness, sweetness, umami, richness, sourness, fatty taste, and Maillard precursors), the average percentage of each compound was calculated by dividing the average concentration of that compound by the sum of the concentrations of all compounds in its own category (i.e., bitterness, sweetness, umami, richness, sourness, fatty taste, and Maillard precursors).

[0341] Within each flavor / sub-flavor category (i.e., bitterness, sweetness, umami, richness, sourness, fattyness, and Maillard precursors), the flavor molecules with the higher percentage are defined as "major," while those with the lower percentage are defined as "other." Since taste perception is not linear, molecules with a low percentage may be significant to the overall flavor. Therefore, such molecules can be included in the flavor profile of a product.

[0342] like Figure 1 As shown in Table 1, the flavor compounds from cereals and cereal products exhibit an average nonvolatile distribution with the following characteristics: approximately 86% of the total nonvolatile compounds are sweet, approximately 2% are rich (approximately 0.1%) and / or umami (approximately 1.9%), approximately 1% are sour, approximately 1% are fatty, approximately 8% are bitter, and approximately 2.5% are Maillard reaction precursors.

[0343] Further as Figure 1 As shown in Table 1, the flavor compounds from cereals and cereal products exhibit an average nonvolatile distribution characterized by the following: approximately 5300 mg / 100g dry FM of sweet nonvolatile compounds, approximately 120 mg / 100g dry FM of thick (approximately 7 mg / 100g dry FM) and / or umami (approximately 115 mg / 100g dry FM) nonvolatile compounds, approximately 60 mg / 100g dry FM of sour nonvolatile compounds, approximately 40 mg / 100g dry FM of fatty nonvolatile compounds, approximately 480 mg / 100g dry FM of bitter nonvolatile compounds, and approximately 150 mg / 100g dry FM of Maillard reaction precursors.

[0344] Table 1. Distribution of nonvolatile taste compounds: mean (mg / 100g dry FM) and mean percentage (total nonvolatile taste compounds) of taste compounds detected in cereals and cereal-derived flavor compounds. Based on total nonvolatile taste substances; The average values ​​are based on various flavor products prepared as described in this article; Dry FM like Figure 2 As shown in Table 2 below, the flavor compounds from cereals and cereal products exhibit an average bitterness profile comprising at least about 85% of bitter compounds selected from leucine, phenylalanine, isoleucine, arginine, valine, tyrosine, and histidine.

[0345] Table 2. Bitterness characteristics: Minimum and maximum values ​​(in mg / 100g dry FM) and average percentage (in total bitterness) of bitter substances detected in cereals and cereal-derived flavor compounds.

[0346] Based on total bitter substances; The average, minimum, and maximum values ​​are based on a variety of flavor products prepared as described in this article.

[0347] As shown in Table 2, in terms of bitterness characteristics, four metabolites were found to have significant percentages, with an average percentage of at least about 10% based on total bitterness substances. These are leucine, phenylalanine, isoleucine, and valine. Four other metabolites were found to have an average percentage of at least about 5%, namely arginine, histidine, tyrosine, and lysine. Other bitterness metabolites, namely methionine, tryptophan, and cysteine, had an average percentage of about 5% based on total bitterness substances.

[0348] As further shown in Table 2, in the bitterness characteristics, three metabolites were found to have significant contents, with a minimum content of at least about 2 mg / 100g dry FM: isoleucine, leucine, and phenylalanine. Four other metabolites were found to have a minimum content of at least about 1 mg / 100g dry FM: histidine, tyrosine, valine, and lysine. The total average content of other bitter metabolites, namely lysine, methionine, tryptophan, and cysteine, was found to be about 23 mg / 100g dry FM.

[0349] like Figure 3 As shown, the flavor compounds from cereals and cereal products exhibit an average sweetness profile comprising at least about 90% of the sweet compounds selected from glucose, raffinose, and fructose.

[0350] Table 3. Sweetness characteristics: Minimum and maximum values ​​(in mg / 100g dry FM) and average percentage (in total sweetness) of sweet substances detected in cereals and cereal-derived flavor compounds. Based on total sweetness; The average, minimum, and maximum values ​​are based on a variety of flavor products prepared as described in this article.

[0351] As shown in Table 3, in terms of sweetness characteristics, one metabolite, glucose, was found to be present in significant amounts, averaging at least about 80% of the total sweetness substances. Two other metabolites, raffinose and fructose, were found to have average percentages of at least about 1.7% of the total sweetness substances. Other sweetness metabolites, namely sucrose, proline, alanine, serine, glycine, threonine, and asparagine, were found to have an average percentage of about 4% of the total sweetness substances.

[0352] As further shown in Table 3, among the sweetness characteristics, one metabolite was found to be present in significant amounts, with a minimum content of at least about 42 mg / 100g dry FM; this metabolite was glucose. Other metabolites, raffinose and fructose, were found to be present in minimum amounts of at least about 0.5 mg / 100g dry FM. The total average content of other sweetness metabolites, namely sucrose, proline, alanine, serine, glycine, threonine, and asparagine, was found to be about 205 mg / 100g dry FM.

[0353] like Figure 4 As shown, the flavor compounds from cereals and cereal products exhibit an average umami character comprising at least about 95% of the umami compounds selected from the following: glutamic acid, aspartic acid, and betaine.

[0354] Table 4. Umami characteristics: Minimum and maximum values ​​(in mg / 100g dry FM) and average percentage (in total umami) of umami substances detected in grains and grain-derived flavor compounds.

[0355] Based on total umami substances; The average, minimum, and maximum values ​​are based on a variety of flavor products prepared as described in this article.

[0356] As shown in Table 4, in terms of umami characteristics, one metabolite was found to have a significant content, with an average percentage of at least about 50%, which is aspartic acid, and two other metabolites were found to have an average percentage of at least about 15%, which are glutamic acid and betaine.

[0357] As further shown in Table 4, in terms of umami characteristics, two metabolites were found to have significant contents, with a minimum content of at least about 2.4 mg / 100g dry FM, namely glutamic acid and aspartic acid, and another metabolite was found to have a minimum content of at least 0.01 mg / 100g dry FM, namely betaine.

[0358] like Figure 5 As shown, flavor compounds from cereals and cereal products exhibit an average richness profile comprising at least about 90% of the following richness compounds: γ-glutamyl-glycine, ornithine, γ-glutamyl-valine, γ-glutamyl-lysine, γ-glutamyl-histidine, γ-glutamyl-L-aminobutyryl glycine (retinyl acid), γ-glutamyl-proline, and γ-glutamyl-arginine.

[0359] Table 5. Thickness characteristics: Minimum and maximum values ​​(in mg / 100g dry FM) and average percentage (in total thickness substances) of thickness-sensing taste substances detected in grains and grain-derived flavor compounds.

[0360] Based on the total thickness of the material; The average, minimum, and maximum values ​​are based on a variety of flavor products prepared as described in this article.

[0361] As shown in Table 5, in terms of the thickness sensation characteristics, based on total thickness sensation substances, two metabolites were found to be present in significant amounts, with an average percentage of at least approximately 15%, namely γ-glutamyl-glycine and ornithine. Four other metabolites were found to have an average percentage of at least approximately 6%, namely γ-glutamyl-valine, γ-glutamyl-serine, γ-glutamyl-L-aminobutyrylglycine, and γ-glutamyl-glutamine. Three metabolites were found to have an average percentage of at least approximately 3%, namely γ-glutamyl-lysine, γ-glutamyl-valine-glycine, and γ-glutamyl-arginine. Based on total thick-sensitivity substances, other thick-sensitivity metabolites, namely pyroglutamyl-glutamyl-prolyl, γ-glutamyl-histidine, γ-glutamyl-proline, γ-glutamyl-phenylalanine, γ-glutamyl-glutamate, γ-glutamyl-alanine, γ-glutamyl-threonine, γ-glutamyl-tyrosine, and γ-glutamyl-methionine, were found to account for approximately 18% on average.

[0362] As further shown in Table 5, in the thickness characteristics, one substance (metabolite) was found to have a significant content, with a minimum content of at least about 3 mg / 100g dry FM. This substance is γ-glutamyl-glycine. Three other metabolites were found to have a minimum content of at least about 1 mg / 100g dry matter: γ-glutamyl-valine, γ-glutamyl-serine, and γ-glutamyl-glutamine. Five metabolites were found to have a minimum content of at least about 0.2 mg / 100g dry FM: ornithine, γ-glutamyl-L-aminobutyrylglycine (retinyl acid), γ-glutamyl-lysine, γ-glutamyl-valine-glycine, and γ-glutamyl-arginine. Other thick-feeling substances were found, namely pyroglutamyl-glutamyl-proline, γ-glutamyl-histidine, γ-glutamyl-proline, γ-glutamyl-phenylalanine, γ-glutamyl-glutamic acid, γ-glutamyl-alanine, γ-glutamyl-threonine, γ-glutamyl-tyrosine and γ-glutamyl-methionine, with a total average content of about 4.89 mg / 100g dry FM.

[0363] like Figure 6 As shown, the flavor compounds derived from cereals and cereal products exhibit an average sourness profile comprising at least about 95% of the following robust compounds: γ-glutamyl-glycine, ornithine, γ-glutamyl-valine, γ-glutamyl-serine, γ-glutamyl-L-aminobutyrylglycine (retinyl acid), γ-glutamyl-glutamine, γ-glutamyl-lysine, γ-glutamyl-valine-glycine, and γ-glutamyl-arginine.

[0364] Table 6. Sourness characteristics: Minimum and maximum values ​​(in mg / 100g dry FM) and average percentage (in total sourness) of sour substances detected in grains and grain-derived flavor compounds.

[0365] Based on total acidity; The average, minimum, and maximum values ​​are based on a variety of flavor products prepared as described in this article.

[0366] As shown in Table 6, one metabolite was found to be present in significant amounts in the sour taste characteristics, with a minimum content of at least approximately 718 mg / 100g dry FM, and an average percentage of at least approximately 95% based on total bitter substances. This metabolite consists of lactic acid, fumaric acid, malic acid, succinic acid, and citric acid. Other sour taste metabolites, namely pyruvic acid, tartaric acid, and cis-aconitic acid, were found to have an average percentage of approximately 1.8% based on total sour substances.

[0367] As further shown in Table 6, among the sour taste characteristics, one metabolite was found with an average content of approximately 31 mg / 100g dry FM, which is lactic acid. Another metabolite was found with an average content of 11 mg / 100g dry FM, which is fumaric acid. Another metabolite was found with an average content of 7 mg / 100g dry FM, which is malic acid. Other sour taste metabolites were found, namely two metabolites with average contents of 3.21 and 1.80, which are succinic acid and citric acid, respectively. The total average content of pyruvic acid, tartaric acid, and cis-aconitine was found to be approximately 1 mg / 100g dry FM.

[0368] like Figure 7 As shown, flavor compounds from cereals and cereal products exhibit an average fatty taste profile comprising at least about 90% of the following fatty taste compounds: linoleic acid, oleic acid, palmitic acid, stearic acid, and linolenic acid.

[0369] Table 7. Fat taste characteristics: Minimum and maximum values ​​(in mg / 100g dry FM) and average percentage (in total fat taste substances) of fat taste substances detected in cereals and cereal-derived flavor compounds.

[0370] Based on total fat content and flavoring substances; The average, minimum, and maximum values ​​are based on a variety of flavor products prepared as described in this article.

[0371] As shown in Table 7, two metabolites, linoleic acid and oleic acid, were found to have significant amounts in the fat-tasting characteristics, with a minimum content of at least about 11 mg / 100g dry FM and an average percentage of at least about 25%. Another metabolite, palmitic acid, was found with a minimum content of at least about 7 mg / 100g dry FM and an average percentage of at least about 10% based on total fat-tasting substances. Another metabolite, linolenic acid, was found with a minimum content of at least about 2 mg / 100g dry FM and an average percentage of about 1.1% based on total fat-tasting substances. Other fat-tasting metabolites, namely lauric acid, palmitoleic acid, cis-11-eicosenoic acid, palmitoleic acid, myristic acid, pentadecanoic acid, behenic acid, cis-10-nonadecanoic acid, azelaic acid, erucic acid, and nonanoic acid, were found with a total average percentage of about 0.3% based on total fat-tasting substances.

[0372] As further shown in Table 7, two metabolites were found to have significant amounts in the fat-tasting characteristics, with a minimum content of at least about 11 mg / 100g dry FM and an average content of about 30 mg / 100g dry FM; these were linoleic acid and oleic acid. Two other metabolites were found with a minimum content greater than about 7 mg / 100g dry FM and an average content greater than about 13 mg / 100g dry FM; these were palmitic acid and stearic acid. Other fat-tasting metabolites, namely lauric acid, palmitoleic acid, cis-11-eicosenoic acid, palmitoleic acid, myristic acid, pentadecanoic acid, behenic acid, cis-10-nonadecanenoic acid, azelaic acid, erucic acid, and nonanoic acid, were found with a total average content of at least about 4.4 mg / 100g dry FM.

[0373] like Figure 8 As shown, flavor compounds from cereals and cereal products exhibit an average Maillard reaction precursor profile containing at least about 95% of the following Maillard reaction precursors: glycerol and pyroglutamic acid.

[0374] Table 8. Characteristics of Maillard reaction precursors: Minimum and maximum values ​​(in mg / 100 g dry FM) and average percentage (in total Maillard reaction precursors) of taste substances detected in cereals and cereal-derived flavor compounds.

[0375] Based on total Maillard reaction precursors; The average, minimum, and maximum values ​​are based on a variety of flavor products prepared as described in this article.

[0376] As shown in Table 8, among the Maillard reaction precursor characteristics, one metabolite was found to be present in significant amounts, with a minimum content of at least about 150 mg / 100g dry FM and an average percentage of about 72% based on total Maillard reaction precursors; this metabolite was glycerol. Another metabolite was found to be present in minimum amounts of at least about 52 mg / 100g dry FM and an average percentage of about 28% based on total Maillard reaction precursors.

[0377] As further shown in Table 8, among the Maillard reaction precursor characteristics, one metabolite was found to be present in significant amounts, with a minimum content of at least about 150 mg / 100g dry FM and an average content of about 205 mg / 100g dry FM; this metabolite is glycerol. Another metabolite was found to be present in significant amounts, with a minimum content of at least about 52 mg / 100g dry FM and an average content of about 80 mg / 100g dry FM; this metabolite is pyroglutamic acid.

[0378] Example 2 – Volatile fingerprints of flavor compounds (FM) from cereals and cereal products and / or cereal-derived products Spectrum Identification

[0379] In addition to identifying the nonvolatile fingerprints of flavor compounds from cereals and cereal products disclosed in this paper, the distribution of their volatile aroma compounds was also analyzed.

[0380] Volatility Analysis: The sample was processed using gas chromatography-mass spectrometry (GC-MS). 150 mg of the flavor product disclosed herein was weighed into a 20 mL glass vial (Chromacol, Thermo Scientific, Langerwehe, Germany) containing 1 mL of saturated sodium chloride solution containing isobutylbenzene, 2-heptanone, and 2-methyl-3-heptanone as internal standards (100 µg / L each). Volatile characteristics were detected by headspace solid-phase microextraction (HS-SPME) combined with GC-MS. Before analysis, the vial was incubated at 60°C for 20 minutes to release free volatiles into the headspace. A 10 mm long SPME fiber assembly (65 µm fiber, polydimethylsiloxane / divinylbenzene / carboxene, Supelco (PA, USA)) was introduced into the headspace of an automated HS-SPME MPS2 (Gerstel, Mülheim, Germany) for 25 min. Then, the fiber was desorbed for 10 min in splitless mode at 250°C using an Agilent 7890B / HES-5977B GC-MSD system (Agilent, Santa Clara, CA, USA) equipped with an HP-5MS Ultra Inert column (30 m long × 0.25 mm inner diameter, 0.25 µm film thickness, stationary phase 95% dimethyl-5% diphenylpolysiloxane). Helium was used as the carrier gas, and the flow rate was 1 mL / min in constant pressure mode. -1 The GC temperature was set at 40°C (5 min), then increased to 170°C at 5°C / min, and then to 280°C (4 min) at 20°C / min. The ionization energy was 70 eV, the mass acquisition range was 41–350 m / z, and the scan rate was 6.34 spectra / sec. Under these conditions, a mixture of straight-chain alkanes (C7–C23) was injected into the column to determine the retention index.

[0381] Compounds were identified using the Mass Hunter software package (version 10.1.733.0, Agilent, USA) via the Wiley 10 mass library combined with the NIST 2014 mass library. Further identification of major compounds was based on mass spectrum and retention index comparisons. Quantitative analysis was performed using the internal standard method; peak areas were normalized to isobutylbenzene (CAS 528-93-2), 2-heptanone (CAS 110-43-0), and 2-methyl-3-heptanone (CAS 13019-20-0). The obtained data were analyzed and annotated against published literature to identify the volatile components most likely to produce the desired sensory properties in the tested substances.

[0382] like Figure 9As shown in the bar chart and Table 9, the flavor compounds from cereals and cereal products disclosed in this paper exhibit characteristic volatile aroma fingerprints containing different volatile compounds.

[0383] As shown in Table 9, the flavor compounds from the grains and grain products exhibit aroma compound characteristics comprising an average of approximately 34% phenylacetaldehyde and benzaldehyde, based on total aroma compounds. Figure 9 Furthermore, based on total aroma compounds, the total average value of major aroma metabolites, namely phenylacetaldehyde, benzaldehyde, hexanal, octanal, 3-methyl-butanal, nonanal, 3-(methylthio)-propanal, (E)-2-decenal, heptanal, 1-octen-3-ol, 1-octen-3-one, 2,6-dimethyl-pyrazine, (E)-2-heptenal, and 2,3-butanediol, was approximately 90%.

[0384] The flavor compounds derived from cereals and cereal products have unique aroma compound characteristics, as shown in Table 9 below, which displays a list of the main identified aroma compounds, their minimum and maximum mg / 100g dry FM content, and their calculated average percentages.

[0385] For volatile substances, their concentration (parts per billion) was determined using isobutylbenzene at a known concentration as an internal standard. The concentrations of all other volatiles were determined by single-point calculations: multiplying the area under the curve (AUC) of isobutylbenzene by its known concentration, then dividing by the AUC of the volatile substance. This concentration was then multiplied by a factor that considered the water content in the flavor compounds to obtain the absolute amount of each substance expressed in mg / 100g dry flavor compound. The average percentage of each substance was calculated by dividing its average concentration by the sum of the concentrations of all substances. The aroma molecule with the highest concentration was defined as "major." Molecules with lower concentrations were defined as "others." Because odor values ​​are non-linear, molecules with low percentages are significant to the overall aroma. Therefore, they are included in the flavor profile of the product.

[0386] Table 9. Aroma (volatile) characteristics: Minimum and maximum values ​​(in mg / 100g dry FM) and average percentage (in total aroma compounds) of aroma (volatile) substances detected in cereals and cereal-derived flavor compounds.

[0387] Based on total aroma compounds; The average, minimum, and maximum values ​​are based on a variety of flavor products prepared as described in this article.

[0388] As shown in Table 9, one compound, phenylacetaldehyde, was found in the aroma characteristics at a minimum content of at least about 0.05 mg / 100g dry FM and an average percentage of at least about 20% of total aroma compounds. Another compound, benzaldehyde, was found at a minimum content of at least about 0.02 mg / 100g dry FM and an average percentage of about 10% of total aroma compounds.

[0389] Example 3: Sensory evaluation of flavor compounds (FM) from cereals and cereal products and / or cereal-derived products. assessment

[0390] Sensory evaluation is a scientific discipline that focuses on systematically eliciting, measuring, analyzing, and interpreting human responses to food attributes through the five senses (sight, smell, taste, touch, and hearing). This field is particularly critical for evaluating the sensory characteristics of complex foods, such as meat substitutes, because multisensory feedback is essential for comprehensive product evaluation and consumer acceptance.

[0391] The flavor compounds disclosed in this paper were evaluated using a sensory ranking test. Typically, in this test, the evaluation panel receives 4-5 samples of the same product and is asked to compare and rank them according to specific attributes. For this sensory evaluation, 5 samples were provided to the 7 evaluation panel members, who were instructed to rank them according to their creaminess. These 5 samples included: three different concentrations of flavor compounds, a control sample (i.e., a sample without any added flavor), and glutathione as a reference. Glutathione is widely recognized in the food industry and is used as a well-known enhancer of richness and creaminess.

[0392] Sensory ranking tests were conducted in three different application scenarios: milk containing 1% fat, vegan white sauce, and water. In all application scenarios, samples containing the flavor compounds disclosed herein were rated as having a creamier texture than the control and glutathione samples.

[0393] Now refer to Figure 10 . Figure 10 Principal component analysis (PCA) plots based on 300 non-volatile compounds and 110 volatile compounds are presented, showing the chemical fingerprints of flavor compounds obtained through the fermentation of grains and grain products disclosed herein, compared to flavor compounds (flavor enhancers) obtained through fermentation of legumes. The clustered dots on the left represent the grain and grain-derived flavor compounds disclosed herein, produced using multiple grain substrates and microorganisms. The clustered squares on the right represent legume-derived flavor compounds produced using multiple legume substrates and microorganisms. These two types of flavor compounds (grain-based and legume-based) are separated along the PC1 axis, which explains 64.7% of the chemical variability. This PCA plot demonstrates that each type of flavor compound possesses unique and distinctive taste and aroma characteristics.

[0394] While certain embodiments of the invention have been illustrated and described, it is apparent that the invention is not limited to the embodiments described herein. Various modifications, variations, alterations, substitutions, and equivalents will be apparent to those skilled in the art without departing from the spirit and scope of the invention as described in the appended claims.

Claims

1. A flavor substance (FM) concentrate derived from the fermentation of grains and / or grain products, said flavor substance concentrate having a flavor profile comprising the following substances: In terms of total non-volatile matter, at least about 40% is non-volatile matter with a sweet taste; Based on the total amount of non-volatile substances, at least about 0.3% are non-volatile substances with an acidic taste; and In terms of total non-volatile matter, at least about 0.3% is non-volatile matter with a fatty taste.

2. The flavor substance product according to claim 1, wherein the flavor distribution comprises: In terms of total non-volatile matter, at least about 70% of the non-volatile matter has a sweet taste; Based on the total amount of non-volatile substances, at least about 0.5% are non-volatile substances with an acidic taste; and In terms of total non-volatile matter, at least about 0.5% is non-volatile matter with a fatty taste.

3. The flavor substance product according to any one of claims 1-2, wherein the flavor distribution further comprises at least about 0.4% of non-volatile substances having a rich and / or umami flavor, based on the total amount of non-volatile substances.

4. The flavor product according to any one of claims 1-3, further comprising at least about 1% of a bitter non-volatile substance based on the total amount of non-volatile substances.

5. The flavor product according to claim 4, comprising at least about 3.5% of a bitter nonvolatile substance based on the total amount of nonvolatile substances.

6. The flavor product according to any one of claims 1-5, wherein the flavor profile further comprises at least about 1% of non-volatile Maillard reaction precursor substances based on the total amount of non-volatile substances.

7. The flavor product according to claim 6, comprising at least about 4.5% of a non-volatile Maillard reaction precursor based on the total amount of non-volatile substances.

8. The flavor substance product according to any one of claims 4-5, wherein at least about 75% of the bitter nonvolatile substances, based on the total bitter substances, comprise leucine, phenylalanine, isoleucine, arginine, valine, tyrosine, lysine, and / or histidine.

9. The flavoring product according to any one of claims 1-8, wherein at least about 90% of the sweet non-volatile substances, based on the total sweet substances, comprise glucose, raffinose, and / or fructose.

10. The flavor substance product according to any one of claims 3-9, wherein, based on total umami substances, at least about 95% of the umami-containing non-volatile substances comprise glutamic acid, aspartic acid, and / or betaine.

11. The flavor substance product according to any one of claims 3-10, wherein at least about 70% of the non-volatile substances having a strong flavor, based on the total thick-smelling substances, comprises γ-glutamyl-glycine, ornithine, γ-glutamyl-valine, γ-glutamyl-serine, γ-glutamyl-L-aminobutyrylglycine (retinyl acid), γ-glutamyl-lysine, γ-glutamyl-arginine, γ-glutamyl-histidine, and / or γ-glutamyl-proline.

12. The flavoring product according to any one of claims 1-11, wherein at least about 5% of the non-volatile acidic substances, based on total acidic substances, comprise lactic acid.

13. The flavoring product according to any one of claims 1-12, wherein at least about 80% of the non-volatile substances with a fatty taste, based on total fat-tasting substances, comprise linoleic acid, oleic acid, palmitic acid, stearic acid, and / or linolenic acid.

14. The flavor product according to any one of claims 6-13, wherein at least about 85% of the non-volatile Maillard reaction precursor comprises glycerol and / or pyroglutamic acid.

15. The flavor substance product according to any one of claims 1-14, further comprising aroma compounds, wherein at least about 15% of the total aroma compounds comprise phenylacetaldehyde and / or benzaldehyde.

16. The flavor product according to any one of claims 1-15, wherein it contains at least about 0.001 mg of phenylacetaldehyde per 100 g of dried flavor product, and / or at least 0.012 mg of benzaldehyde per 100 g of dried flavor product and / or at least about 0.001 mg of 3-(methylthio)-propanal per 100 g of dried flavor product, wherein the dried flavor product contains less than about 10% water.

17. The flavor product according to any one of claims 1-16, wherein it contains at least about 20 mg of leucine and / or at least about 16 mg of isoleucine per 100 g of dried flavor product, wherein the dried flavor product contains less than about 10% water.

18. The flavor product according to any one of claims 1-17, wherein each 100g of dried flavor product contains at least about 2700mg of glucose, wherein the dried flavor product contains less than about 10% water.

19. The flavor product according to any one of claims 1-18, wherein it contains at least about 10 mg of glutamic acid per 100 g of dried flavor product, wherein the dried flavor product contains less than about 10% water.

20. The flavor product according to any one of claims 1-19, wherein it contains at least about 0.5 mg of γ-glutamyl-glycine and / or at least about 0.2 mg of ornithine per 100 g of dried flavor product, wherein the dried flavor product contains less than about 10% water.

21. The flavor product according to any one of claims 1-20, wherein it contains at least about 7 mg of lactic acid per 100 g of dried flavor product and / or at least about 0.15 mg of malic acid per 100 g of dried flavor product, wherein the dried flavor product contains less than about 10% water.

22. The flavor product according to any one of claims 1-21, wherein it contains at least about 5 mg of linoleic acid per 100 g of dried flavor product and / or at least about 10 mg of palmitic acid per 100 g of dried flavor product, wherein the dried flavor product contains less than about 10% water.

23. The flavor product according to any one of claims 1-22, wherein each 100g of dried flavor product contains at least about 10 mg of glycerol, wherein the dried flavor product contains less than about 10% water.

24. The flavor substance product according to any one of claims 1-23, wherein the fermentation is solid-state fermentation.

25. The flavor substance product according to any one of claims 1-24, wherein the flavor substance product is derived from cereals and cereal products and / or agricultural and industrial by-products or waste streams generated during cereal processing or substances prepared therefrom.

26. The flavor substance product according to any one of claims 1-25, wherein the flavor substance is vegan.

27. An edible composition comprising a flavoring substance according to any one of claims 1-26.

28. A method for improving, altering, and / or enhancing the flavor of a food, the method comprising adding a flavor substance concentrate product according to any one of claims 1-26 or a composition according to claim 27 to the food.

29. The method of claim 28, wherein improving, altering, and / or enhancing flavor includes influencing the sensory properties of the food.

30. The method of claim 29, wherein the sensory characteristics include taste, aroma, appearance, color, texture, mouthfeel, quality, or any combination thereof.

31. The method of any one of claims 28-30, wherein the food is a ready-to-cook food or a ready-to-eat food.

32. A food product comprising any one of the flavoring substances according to claims 1-26 or the composition according to claim 27.

33. The food product of claim 32, wherein it is a sauce and / or condiment.

34. The food product of claim 32, wherein the food is a substitute for broth, soup cube, or fish sauce.

35. The food product of claim 31, wherein the broth, soup cube, and / or fish sauce substitute is concentrated.

36. The food product of claim 32, wherein it is a flavor enhancer or flavor fortifier.

37. The food product of claim 32, which is plant-based, dairy-based, or dairy-free.

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