Flavor composition

Abstract

A flavor composition comprising the plant material grape seeds, wherein the plant material has been heat-treated in the presence of at least one amino acid and / or an amino acid derivative, at least one saccharide, or a combination thereof, wherein the flavor composition is a cocoa or chocolate flavor composition.

Description

Technical FieldThe present invention relates to a flavoring composition, a method for preparing a flavoring composition, a food product containing the flavoring composition, and the use of the flavoring composition. The present invention further relates to a fused confectionery product and a method for making a fused confectionery product.Technological BackgroundCocoa flavor is the basis for numerous food products such as confectionery products and beverages. In 2019, 5.5 million tons of cocoa beans were harvested worldwide. However, the area on which cocoa can be harvested is limited. Moreover, for the recovery of the final product, which can be used for example for the production of chocolate, several processing steps are required, including harvesting, sorting, fermentation and drying, as well as the transport costs. This makes cocoa a quite expensive raw material.Moreover, the cocoa price can vary greatly and the industry can be faced with supply passports, since the threshold countries increase their consumption of chocolate and cocoa-containing products.Furthermore, the cultivation and production of cocoa have numerous adverse effects on the environment to meet the high world demand, such as extensive greenhouse gas emissions, e.g. due to dewalding and changes in land usage, a high water footprint, the use of large amounts of herbicides and pesticides, and transport to destinations where it is further processed in foods such as chocolate.Therefore, there remains a need to reduce the use of conventional cocoa derived from the cocoa tree and / or replace it with a cocoa substitute based on natural starting products and having similar properties as taste profiles and odour and which can be used in the same way as conventional cocoa.There is also a need to provide a confectionery product in which the use of conventional cocoa derived from the cocoa tree can be substantially reduced or even avoided, the confectionery product nevertheless having similar properties as taste profiles and odours to typical chocolate flavored confectionery products.It would be even more advantageous if the natural starting products on which the cocoa substitute is based are by-products of other production processes which are generally only of low economic value or are used only to a limited extent, such as, for example, kernels and triesters in the production of marmalade and juices.It would be even more advantageous if the natural starting products on which the confectionery product is based and which impart the taste, for example the chocolate taste, are by-products of other production processes which are normally only of low economic value or are used only to a limited extent, such as, for example, kernels and triesters in the production of marmalade and juices.SUMMARY OF THE INVENTIONThe inventors surprisingly found that the flavour composition according to the invention meets the above-mentioned requirements. In particular, the inventors surprisingly found that the flavour composition according to the invention can be adapted to mimic flavour profiles of various cocoa varieties, e.g. the so-called Frormo cocoa (Theobroma cacao IFC-1), and / or the flavour profiles of chocolates, including milk-like and sweet flavour notes, which do not normally occur in cocoa.The inventors surprisingly found that a fused confectionery product of the present invention meets the above requirements. In particular, the inventors surprisingly found that the conched confectionery product can be adjusted as required by mimicking taste profiles of various cocoa varieties, e.g. the so-called Frorato cocoa (Theobroma cacao IFC-1), and / or the taste profiles of chocolates, including milk-like and butter-like flavour notes, which do not normally occur in cocoa, these flavours being produced at least partially by and in a conchaling step.Accordingly, one aspect of the invention provides a flavour composition comprising at least one plant material selected from the group consisting of apricot kernels, plum kernels, peach kernels, cherry kernels, almonds, jackfish seeds, grape kernels, locust beans, cereals, pseudogetarels, nongetarel kernels, potatoes, triesters, manioc roots, yeast and combinations thereof, wherein the at least one plant material has been heat treated in the presence of at least one amino acid and / or an amino acid derivative, at least one saccharide or a combination thereof.A further aspect of the invention is a process for preparing a flavour composition according to the present invention, which process comprises (a) providing a mixture of (i) at least one plant material and (ii) at least one amino acid and / or an amino acid derivative, at least one saccharide or a combination thereof in an aqueous medium, wherein the at least one plant material is selected from the group consisting of apricot kernels, plum kernels, peach kernels, cherry kernels, almonds, jackfish seeds, grape kernels, locust bean, beans, cereals, pseudogetrels, nongetrel kernels, potatoes, triesters, maniocrases, yeast and combinations thereof; (b) heating the aqueous mixture of step (a); (c) drying the heated mixture of step (b); (d) optionally rinsing the dried mixture obtained in step (c); (e) subjecting the dried mixture to a heat treatment; (f) optionally grinding and / or degreasing the heat treated dried mixture of step (e); and (g) obtaining the flavor composition.Another aspect of the invention is a flavour composition obtained by the process according to the present invention.Another aspect of the invention is a food product containing the flavor composition according to the present invention.Another aspect of the invention is the use of the flavour composition according to the present invention as cocoa substitute.A further aspect of the invention provides a conchetised confectionery product comprising an emulsion of a flavour composition according to the present invention and an edible fat, wherein the conchetised confectionery product is substantially free of cocoa or cocoa-derived solids.A further aspect of the invention provides a method for producing a fused confectionery product according to the present invention, the method comprising: (a) providing at least one substrate carrier, wherein the substrate carrier material comprises at least one natural and / or a processed or restructured plant material, wherein the at least one plant material is selected from the group consisting of apricot kernels, plum kernels, peach kernels, cherry kernels, almonds, jackfruit seeds, grape kernels, locust bean, beans, cereals, pseudogetariandes, nongetarian seeds, potatoes, triesters, manioc root, yeast and combinations thereof; (b) providing at least one amino acid and / or amino acid derivative, at least one saccharide, or a combination thereof; (c) contacting the at least one substrate support material and the at least one amino acid and / or amino acid derivative, at least one saccharide, or a combination thereof, wherein the contacting is performed before or in a conchation step; (d) reacting the at least one substrate support material with the at least one amino acid and / or the at least one amino acid derivative, the at least one saccharide, or a combination thereof in a conchation step to provide the conchated confectionery product.A further aspect of the invention is a fused confectionery product produced by the process according to the present invention.Brief Description of the FiguresFigure 1: Sensory Test of Apricot kernel and oat based flavor composition; treated and control. Figure 2: GC-MS data of the apricot kernel- and oat-based flavor composition; treated and control. FIG. 3 : Sensory testing of the color and aroma of milk chocolate substitute with oat-based flavour composition; treated and control. FIG. 4: GC-MS data of a milk-free milk chocolate-like substitute and oat-based taste composition; treated and control. Figure 5: Sensory testing of flavour, colour and taste of a dark chocolate substitute compared to true dark chocolate (60% cocoa).Detailed DescriptionThe invention is explained in more detail below.DefinitionsIn order that the present invention may be clearly understood, some definitions of the terms used in the course of the invention will be set forth below.The term "taste" as used herein refers to one or more sensory stimuli, such as one or more taste (gustritic), odor (olfactory), haptic (tactile), and temperature (thermal) stimuli. The terms "taste" and "flavor" are synonymous and are used interchangeably. The sensation experience of a person who is exposed to a taste can be classified as a characteristic experience for the respective taste. For example, a taste can be identified by the individual as being flowery, citrusy, berryy, nutty, caramely, chocolatey, peppery, smoking, cesty, fleshy, etc. As used herein, a flavoring composition may be selected from a liquid, a dry powder, a spray, a paste, a suspension, and any combination thereof. The taste may be a natural composition, an artificial composition, natural identical, or any combination thereof.As used herein, the term "taste profile" refers to a combination of sensory stimuli, e.g., tastes such as sweet, sour, bitter, salty, kokumi, and / or umami, and / or olfactory, tactile, and / or thermal stimuli. The taste profile may comprise one or more tastes that contribute to a subject's sensory experience. By modifying, changing or varying the combination of stimuli in a taste profile, a subject's sensory experience can be changed.As used herein, the term "food product" refers to an orally consumable product such as human food, (domestic) animal food, and pharmaceutical compositions.As used herein, the term "flavor composition" refers to at least one, two, three, four, five or more compounds or biocompatible salts thereof that modulate, including enhance, multiply, potentiate, reduce, suppress, or induce the tastes, odors, and / or tastes of a natural or synthetic flavor, flavor, flavor profile, flavor profile, and / or texture profile in an animal or human. The flavoring composition may comprise a combination of compounds or biocompatible salts thereof. The flavour composition may also contain one or more adjuvants.As used herein, the term "plant material" is intended to include the aforementioned material as such, but also to include processed products or byproducts thereof such as presscake, triesters, polished grains and spent grindings, as well as parts of the respective plant material such as trays, grape trays, triesters, hulls and pulp. Yeasts and fungi are considered to be "plant material" for the purposes of the present invention.As used herein, the term "cocoa" also includes cocoa. The term "cocoa" refers to processed products obtained from the theobroma cocoa fruit, in particular to its seeds (cocoa beans), such as fermented, roasted, alkalinized, ground and pressed cocoa beans. The term "cocoa" refers to the unprocessed products obtained from the theobroma cocoa fruit, in particular to its seeds (cocoa beans).As used herein, the term "cocoa byproducts" refers to everything that originates from the cocoa tree, including fruits that are not cocoa beans, e.g., cocoa mass, cocoa shells, cocoa tree leaves, and the like.As used herein, the term "presscake" refers to the residue of oil production of oil-containing plant materials (e.g. seeds or fruits) such as olives, apricot seeds, rape, flaxseeds, sunflowers, etc. The residue arises upon pressing or grinding the plant materials to recover the oil for further applications (foods, cosmetics, etc.). The residue is rich in proteins and / or carbohydrates.As used herein, the term "chocolate", "chocolate" or "chocolate product" refers to any chocolate or chocolate-like composition having a fat content that can be tempered and that can contain at least one cocoa or cocoa-like component in that fat content. The "fat portion" of the chocolate according to the present invention may comprise cocoa butter, milk fat, butter oil and other fats which may be tempered, such as cocoa butter, or mixtures of cocoa butter with these fats. In the present invention, a "fat fraction which can be tempered" means fats which can take various crystalline structures or polymorphs. These fats are typically processed in a tempering process.As used herein, the term "chocolate substitute" refers to any chocolate-like composition having a fat content that does not need to contain substantially any cocoa component in that fat content. The "fat fraction" of the chocolate substitute according to the present invention may comprise milk fat, butter oil, cocoa butter substitute, cocoa butter equivalents, algal lipids, biosynthesized lipids, e.g. cocoa butter equivalents, obtained in a fermentation process from yeasts, e.g. genetically modified yeasts, or other fungi, e.g. Rhodosporidium toruloides.The term "particle size" or "volume-based particle size" or "volume-based particle size distribution" as used herein is synonymous with Dv50or D50and means that at least about 50% of the particles have a diameter less than the stated size. The aforementioned terms are used interchangeably herein. For example, a volume-based particle size (Dv50) of less than about 1000 nm means that 50% of the particle population has a diameter of less than about 1000 nm when measured using static or dynamic light scattering techniques known to those skilled in the art. Unless otherwise stated, all particle sizes refer to volume-based measurements and are measured by laser light scattering / diffraction. The terms "D90" and "D10" mean that at least 90% and 10% of the particles have a diameter less than the stated size, respectively. They may also be referred to as "Dv90" and "Dv10", respectively, and these terms are used interchangeably herein.As used herein, the term "chocolate confectionery product" refers to preparations of chocolate and / or chocolate substitutes, e.g., bars, snack bars, chips, flakes, fillings, inclusions, coatings, and the like.As used herein, the term "substantially free of" refers to a mass that is at least 95% free of said ingredient, e.g., 95% free of cocoa, such as at least 96%, at least 97%, at least 98%, or at least 99% free of the respective ingredient.As used herein, the term "cocoa butter substitute" refers to a fat derived from hydrogenated and fractionated vegetable fats. It can be used to provide gloss to the chocolate confectionery products without tempering and to achieve a sharp melt. Cocoa butter substitute can be mixed with other fats and cocoa and / or cocoa powder substitutes to produce confectionery products.As used herein, the term "cocoa butter substitute" refers to a confectionery fat substitute. This product is formulated from hydrogenated and fractionated palm kernel oil. It can be used to impart good bite resistance, good melting properties and good flavour release without tempering to a finished confectionery product.As used herein, the term "cocoa butter equivalent" refers to a fat specifically made from palm oil, shea butter, mango kernel fat, sal fat or illipe fat to resemble cocoa butter in both physical and chemical properties. The use of this product exhibits compatibility with cocoa butter and has similar crystallization and melting profiles. It can be used as a cocoa butter substitute in any proportion to cost reduction and gives high heat resistance and melting properties.As used herein, the term "soaking" refers to a process in which vegetable matter is marinated in a liquid (water, lipids, organic solvent), with or without stirring, and with or without heating for 5 minutes and up to 14 days.As used herein, the term "cooking" refers to a process in which a mixture is heated to at least 80°C.As used herein, the term "roasting" refers to a method of heating by convection and / or conduction at elevated temperatures, e.g., from 140°C to 300°C.As used herein, the term "roasting" refers to a method of heating by compounding and / or conduction at elevated temperatures, e.g., from 100° C. to 140° C.As used herein, the term "drying" refers to a method for removing water from a mixture that can be carried out by methods such as microwave assisted drying, freeze drying, spray drying, freeze concentration, reduced pressure drying, thin film drying, convection heating, conduction heating, and the like, for removing water.As used herein, the term "aqueous medium" refers to a liquid that consists of more than 50% water.As used herein, the term "conching" refers to a mechanical mixing process in which a surface stripping mixing and agitator, referred to as a "conche" or "melangeur", can uniformly distribute the lipids in the chocolate and chocolate substitutes and further reduce the particle size of the cocoa and non-cocoa solids. The conchating is generally carried out at elevated temperatures, for example between 45° C. and 80° C., and over a relatively long period of time, for example 1 hour to 72 hours.As used herein, the term "comprising" is to be understood to include both "including" and "consisting of", both meanings being specifically intended and therefore individually disclosed embodiments according to the present invention.As used herein, the articles "a" and "an" preceding an element or component are to be understood as non-limiting with respect to the number of instances (i.e., occurrences) of the element or component. Therefore, "a" or "an" is to be understood as including one or at least one element, and the singular form of the element or constituent also includes the plural, unless the number is obviously to be understood as the singular.As used herein, the term "about" which indicates the amount of a substance, component, component or parameter refers to variations in the numerical amount which may occur, for example, by typical measurement and handling procedures, e.g., in the handling of liquids to produce concentrates or solutions. In addition, deviations can arise from unintentional errors in the measuring methods, from differences in the production, the origin or the purity of the ingredients used for carrying out the methods and the like. In one embodiment, the term "about" means that the deviation is within 10% of the numerical value specified. In a more specific embodiment, the term "about" means within 5% of the stated numerical value.As described above, one aspect of the invention provides a flavoring composition comprising at least one vegetable material selected from the group consisting of apricot kernels, plum kernels, peach kernels, cherry kernels, almonds, jackfruit kernels, grape kernels, locust bean, beans, cereals, pseudogetarel, non-cereal kernels, potatoes, triesters, manioc roots, yeast and combinations thereof, wherein the at least one vegetable material has been heat treated in the presence of at least one amino acid and / or an amino acid derivative, at least one saccharide or a combination thereof.Plant MaterialIn one embodiment, the at least one plant material comprises seeds derived from fruits of the Amygdaloideaesubfamily, and preferably apricot kernels, plum kernels, peach kernels, cherry kernels, and combinations thereof.In one embodiment, the at least one plant material is selected from the group consisting of apricot kernels, plum kernels, peach kernels, cherry kernels, almonds, jackfruit kernels, grape kernels, locust bean, beans, cereals, pseudogetarels, non-cereal grains, potatoes, triesters, manioc roots, yeast, and combinations thereof.In one embodiment, the at least one plant material is selected from the group consisting of apricot kernels, plum kernels, peach kernels, cherry kernels, jackfruit kernels, grape kernels, locust bean and barley malt, oats, beans and combinations thereof. Preferred plant materials and combinations thereof include (i) apricot kernels and oats (ii) apricot kernels, oats, grape kernels and germinated barley (iii) buckwheats (iv) favab bean (v) apricot kernels, oats, grape kernels and germinated barley (vi) locust bean, germinated barley and oats (vii) apricot kernels, grape kernels and oatsExamples of grains, cereals and pseudogetarians are maize, oats, barley, rye, wheat, millet, sorghum, rice, quinoa, amaranth, buckwheat and the like.An example of beans is fava beans.Amino acid and amino acid derivativeIn one embodiment, the amino acid is selected from the group consisting of alanine, phenylalanine, glycine, isoleucine, lysine, leucine, proline, serine, threonine, valine, tyrosine, ornithine, and combinations thereof.Preferably, the amino acid is selected from the group consisting of phenylalanine, glycine, isoleucine, lysine, leucine, proline, serine, threonine, valine, and combinations thereof.Moreover, amino acid derivatives can also be used in the context of the present invention. Amino acid derivatives include acetylation-modified amino acids.In one embodiment, the at least one amino acid derivative is selected from the group consisting of acetylated alanine, acetylated phenylalanine, acetylated glycine, acetylated isoleucine, acetylated lysine, acetylated leucine, acetylated proline, acetylated serine, acetylated threonine, acetylated valine, acetylated tyrosine, acetylated ornithine, and combinations thereof.In one embodiment, the at least one amino acid derivative is selected from the group consisting of acetylated phenylalanine, acetylated glycine, acetylated isoleucine, acetylated lysine, acetylated leucine, acetylated proline, acetylated serine, acetylated threonine, acetylated valine, acetylated tyrosine, acetylated ornithine, and combinations thereof.SaccharidesIn one embodiment, the at least one saccharide is selected from monosaccharides, disaccharides, and combinations thereof.In one embodiment, the monosaccharide is selected from the group consisting of glucose, fructose, xylose, rhamnose, and combinations thereof.In one embodiment, the disaccharide is selected from the group consisting of sucrose, maltose, lactose, and combinations thereof. Preferably, the disaccharide is selected from the group consisting of lactose, sucrose, and combinations thereof.In one embodiment, the flavor composition comprises heat treated apricot kernels, wherein the apricot kernels have been heat treated in the presence of glucose, glycine, leucine and phenylalanine.In one embodiment, the flavor composition comprises heat treated oat, wherein the oat has been heat treated in the presence of glucose, glycine, isoleucine, leucine and phenylalanine.In one embodiment, the flavor composition comprises heat treated grape seeds, wherein the grape seeds have been heat treated in the presence of glucose, glycine, leucine, phenylalanine, and proline.In one embodiment, the flavor composition comprises heat treated apricot kernels and heat treated oat, wherein the apricot kernels and oat were heat treated in the presence of glucose, glycine, isoleucine, leucine and phenylalanine.In one embodiment, the flavor composition comprises grape kernels, heat-treated apricot kernels, heat-treated barley malt, and heat-treated oats, wherein the apricot kernels and the oat have been heat-treated in the presence of glucose, glycine, leucine, and phenylalanine;In one embodiment, the flavor composition comprises heat-treated buckwheat, wherein the buckwheat has been heat-treated in the presence of glucose, glycine, leucine, and phenylalanine;In one embodiment, the flavor composition comprises heat-treated fava beans, wherein the fava beans have been heat-treated in the presence of glucose, glycine, leucine, isoleucine, and phenylalanine;In one embodiment, the flavor composition comprises heat treated grape kernels, apricot kernels, barley malt and oats that have been heat treated in the presence of glucose, glycine, leucine, isoleucine and phenylalanine;In one embodiment, the flavor composition comprises heat-treated locust bean, heat-treated barley malt, and heat-treated oat, wherein locust bean, barley malt, and oat were heat-treated in the presence of glucose, glycine, leucine, isoleucine, lysine, and phenylalanine;In one embodiment, the flavor composition comprises heat treated oat, heat treated grape kernels and heat treated apricot kernels, wherein the oat, grape kernels and apricot kernels have been heat treated in the presence of glucose, glycine, leucine, isoleucine, proline and phenylalanine.In one embodiment, the flavor composition is a cocoa flavor composition.In one embodiment, the flavor composition is a chocolate flavor composition.In one embodiment, the flavor composition is substantially free of cocoa or cocoa-derived solids.Heat treatment of plant materialAccording to the present invention, the at least one plant material contained in the flavour composition is a heat-treated plant material.In one embodiment, the at least one plant material was heat treated by soaking, cooking, thermal drying, microwave irradiation, roasting, toasting, or a combination thereof.In one embodiment, the at least one plant material was heat treated at a temperature of 100° C. to 200° C. for 2 min to 60 min. Preferably, the at least one plant material was heat treated at a temperature of 110° C. to 180° C. for 2 min to 45 min. More preferably, the at least one plant material was heat treated at a temperature of 120° C. to 160° C. for 5 min to 45 min.The flavoring composition of the present invention may be provided in granulated or pulverized form. In one embodiment, the particle size D50of the flavoring composition is 10 mm or less, such as 5 mm or less, 3 mm or less, 1 mm or less, 700 μm or less, 500 μm or less, 400 μm or less, 300 μm or less, 200 μm or less, 100 μm or less, 90 μm or less, 80 μm or less, 70 μm or less, 60 μm or less, 50 μm or less, 40 μm or less, 30 μm or less, 20 μm or less, 10 μm or less. In one embodiment, the particle size D50of the flavor composition is in a range from 10 μm to 800 μm, such as in a range from 50 μm to 500 μm.Method for Producing a Flavoring CompositionAs set forth above, a further aspect of the invention provides a method for preparing a flavor composition according to the present invention, the method comprising (a) providing a mixture of (i) at least one plant material and (ii) at least one amino acid and / or amino acid derivative, at least one saccharide, or a combination thereof, in an aqueous medium, wherein the at least one plant material is selected from the group consisting of apricot kernels, plum kernels, peach kernels, cherry kernels, almonds, fruit seeds, grape kernels, locust bean, beans, cereals, pseudogetarels, nongetarel kernels, potatoes, triesters, manioc roots, yeast, and combinations thereof; (b) heating the aqueous mixture of step (a); (c) drying the heated mixture of step (b); (d) optionally rinsing the dried mixture obtained in step (c); (e) subjecting the dried mixture to a heat treatment; (f) optionally grinding and / or degreasing the heat treated dried mixture of step (e); and (g) obtaining the flavor composition.In one embodiment, the plant material may be pretreated before the mixture of step (a) of the method of the invention is provided. Such pretreatment may involve removal of cyanide from plant material such as apricot, peach, plum or cherry seeds.In one embodiment, the heating in step (b) comprises heating the aqueous mixture to a temperature of 60° C. to 100° C., preferably a temperature of 80° C. to 95° C., for at least 5 min, preferably for at least 10 min, such as from 10 min to 180 min.In one embodiment, the heat treatment in step (e) comprises roasting the dried mixture at a temperature of 120° C. to 220° C., preferably at a temperature of 130° C. to 210° C., for at least 2 min, preferably for at least 4 min, such as from 4 min to 60 min.In one embodiment, the method further comprises adjusting the pH of the mixture of step (a) to a range of 6.5 to 9.5.Suitable pH adjusting compounds include acids and their corresponding salts (e.g., phosphoric acid, lactic acid, acetic acid). Adjusting the pH may include heating the aqueous mixture to a temperature of 60° C. to 100° C., preferably to a temperature of 80° C. to 95° C.In one embodiment, the amount of the at least one amino acid and / or derivatives thereof in the mixture provided in step (a) is from 0% by weight to 5% by weight, preferably from 0.2% by weight to 2.5% by weight, based on the total weight of the at least one plant material.In one embodiment, the amount of the at least one saccharide in the mixture provided in step (a) is from 0% by weight to 10% by weight, preferably from 1% by weight to 7.5% by weight, particularly preferably from 1% by weight to 5% by weight, based on the total weight of the at least one plant material.A further aspect of the invention is a flavour composition obtained by the process according to the invention.The flavoring composition according to the present invention can be used in food products. Therefore, another aspect of the invention provides a food product containing the flavour composition according to the present invention.In one embodiment, the food product is selected from the group consisting of confectionery products, sweet bakery products, ice cream, milk and non-milk products, beverages and snack products.Due to the similarity of the taste profile to that of cocoa, the taste composition according to the present invention can be used as cocoa substitute.A further aspect of the invention provides a confectionery product comprising an emulsion of a flavour composition according to the present invention and an edible fat, the confectionery product being substantially free of cocoa or cocoa-derived solids.In one embodiment, the confectionery product comprises 0.5 to 20 wt% flavour composition based on the total weight of the confectionery product. Preferably, the confectionery product comprises from 2% to 20% taste composition by weight based on the total weight of the confectionery product, such as from 4% to 19% by weight.A further aspect of the invention provides a method for producing a confectionery product, the method comprising: (a) providing at least one substrate carrier, wherein the substrate carrier material comprises at least one natural and / or a processed or restructured plant material, wherein the at least one plant material is selected from the group consisting of apricot kernels, plum kernels, peach kernels, cherry kernels, almonds, jackfruit seeds, grape kernels, locust bean, beans, cereals, pseudogetariandes, nongetariandes kernels, potatoes, triesters, manioc roots, yeast, and combinations thereof; (b) providing at least one amino acid and / or amino acid derivative, at least one saccharide or a combination thereof; (c) contacting the at least one substrate support material and the at least one amino acid and / or the at least one amino acid derivative, at least one saccharide or a combination thereof, wherein the contacting is carried out before or in a conchier step; (d) reacting the at least one substrate support material with the at least one amino acid and / or the at least one amino acid derivative, the at least one saccharide or a combination thereof in a conchier step to provide the conchated confectionery product.Plant MaterialAll exemplary plant materials, embodiments and preferred embodiments related thereto and comprised herein, in particular as described in connection with the flavour composition, apply to all aspects of the confectionery product according to the invention and the method for producing a confectionery product with conching.Amino acid and amino acid derivativeAll illustrative amino acids and amino acid derivatives, embodiments and preferred embodiments relating thereto and included herein, in particular as described in connection with the flavour composition, also apply to all aspects of the confectionery product according to the invention and the method for producing a confectionery product.SaccharideAll exemplary saccharides, embodiments and preferred embodiments related thereto and contained herein, particularly as described in connection with the flavor composition, also apply to all aspects of the confectionery product of the invention and the method of making a confectionery product.The flavour composition may be heat treated in the presence of at least one amino acid and / or an amino acid derivative, at least one saccharide or a combination thereof in a co-chilation step.In one embodiment, the conchured confectionery product is a chocolate confectionery product.In one embodiment, the conchetised confectionery product comprises 0.5 to 20 wt.% of the flavour composition according to the invention, based on the total weight of the conchetised confectionery product, for example 0.5, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19 or 20 wt.%. In one embodiment, the conchetised confectionery product comprises from 2% to 20% by weight of the flavour composition according to the invention, based on the total weight of the conchetised confectionery product. Preferably, the conchetised confectionery product comprises 4 to 19 wt.% of the flavour composition according to the invention, based on the total weight of the conchetised confectionery product.In one embodiment, the conchetised confectionery product comprises (in wt.%, based on the total weight of the conchetised confectionery product): (i) 0.5-20 wt.% flavour composition according to the present invention, (ii) 0-55 wt.% sugar (e.g. sucrose, lactose), (iii) 10-50 wt.% cocoa butter equivalent (commercially available, based on palm fat, and / or shea butter), (iv) 10-30 wt.% milk powder (whole milk and / or skimmed milk powder), oat milk powder, oat flour, fava bean powder, fava bean protein, pea milk powder, Pea protein (v) 0-10 wt.% butterfat (vi) 0-1 wt.% vanillin, and (vii) 0-1 wt.% lecithin (e.g. soybean lecithin, sunflower lecithin).In one embodiment, the conchilation step is carried out at a temperature of 40° C. to 90° C., preferably of 50° C. to 70° C., and a time of at least 8 minutes, preferably a time of 10 minutes to 96 hours, more preferably a time of 30 minutes to 48 hours, and more preferably a time of 2 hours to 24 hours.In one embodiment, the at least one substrate support material has a particle size (D50) of 40 μm or less, preferably 30 μm or less, and more preferably 20 μm or less.In one embodiment, the at least one amino acid and / or the at least one amino acid derivative, at least one saccharide or a combination thereof is added to a lipid matrix before the contacting with the at least one substrate carrier material and reacted in a conchier step, and the at least one substrate carrier material is subsequently added to the lipid matrix.In one embodiment, the amount of the at least one amino acid and / or the amino acid derivative in step (c) is from 0% by weight to 5% by weight, preferably from 0.2% by weight to 2.5% by weight, based on the total weight of the at least one substrate support material.In one embodiment, the amount of the at least one saccharide in step (c) is 0 to 10 wt %, preferably 1 to 7.5 wt %, particularly preferably 1 to 5 wt %, based on the total weight of the at least one substrate support material.In one embodiment, contacting the substrate support material with the at least one amino acid and / or the at least one amino acid derivative, the at least one saccharide, or a combination thereof comprises contacting with the at least one amino acid and / or the at least one amino acid derivative, the at least one saccharide, or a combination thereof emulsified in a lipid matrix.In one embodiment, the reaction is carried out in an emulsion and / or lipid matrix in a conchier step.In one embodiment, the conchier step comprises dehydrating the reaction mixture comprising the substrate support material and the at least one amino acid and / or amino acid derivative, at least one saccharide, or a combination thereof, at a temperature of from 20°C to 140°C, preferably from 30°C to 120°C, more preferably from 40°C to 90°C, and even more preferably from 50°C to 80°C.Due to the similarity of the taste profile to that of cocoa, the conchured confectionery product according to the present invention can be used as a substitute for chocolate or chocolate flavored confectionery products.Accordingly, in one embodiment, the conchured confectionery product is a chocolate confectionery product. In one embodiment, the concheated confectionery product has similar organoleptic properties to chocolate.In one embodiment, the conchured confectionery product is substantially free of cocoa or cocoa-containing solids.A further aspect of the invention is a fused confectionery product produced by the method according to the invention.It is to be understood that all embodiments, including preferred embodiments, presented for a particular aspect of the present invention (e.g., the flavor composition) are applicable to all other aspects of the present invention as well, such as methods and uses according to the present invention.ExamplesThe following examples illustrate the present invention. They are intended to aid in understanding the invention and are not to be construed as limiting the scope of the invention in any way.Example 1: Flavour composition based on apricot seeds and oatsPretreatment:The apricot nuclei were pretreated to remove residual cyanide. 500 g of apricot seeds were placed in a container and 5 l of water was added. The apricot cores were soaked for 24 hours, the water was drained and an additional 5 liters of water added (replenished), the cores soaked for an additional 24 hours. The water was again drained and the cores were dried at 90°C for 12 hours.Preparation of Flavoring Composition:100 g of the pretreated apricot kernels were placed in a beaker and 100 ml of water, 5 g of glucose, 0.75 g of leucine, 0.75 g of isoleucine, 0.5 g of phenylalanine and 1 g of glycine were added. For incubation, the mixture was heated to 90°C on a hot plate with stirring and maintained at that temperature for 15 minutes. Then, the mixture was placed in an electric oven at 90° C. for 12 hours to dry. The apricot kernels were roasted in a drum roaster at 170° C. for 6.5 minutes. The taste was intensively cocoa- and chocolate-like, with subtil notes of sweetness and roasted flavors.100 g of untreated, shellless oat grains (Avena nuda) were placed in a beaker and 100 ml of water, 5 g of glucose, 0.75 g of leucine, 0.75 g of isoleucine, 0.5 g of phenylalanine and 1 g of glycine were added. For incubation, the mixture was heated to 90°C on a hot plate with stirring and maintained at that temperature for 15 minutes. Then, the mixture was placed in an electric oven at 90° C. for 12 hours to dry. After the same drying, the mixture was roasted in a tumbler roaster at 170°C for 6.5 minutes. The taste of the grains was intensively cocoa- and chocolate-like, with subtil notes of cereals and roasted flavours. After roasting and grinding, the roasted apricot kernels and the shellless oat were mixed in the ratio 70 / 30 (w / w) and ground with a ball mill to a particle size D50of about 600 μm. The flavour composition thus obtained can then be used as a cocoa powder substitute.Figure 1 shows the results of sensory evaluation (n=8) of the flavour of the flavour composition compared to a flavour composition prepared as well but incubated with water only (control). Subjects were asked to evaluate the indicated aroma descriptions from 0 (no aroma) to 5 (strong aroma). Apart from the cereal-like flavour which decreased, all other descriptors were perceived as stronger in the incubated sample. In particular, the chocolatey aroma had increased from 1.2 to 1.8.The results of the sensory experiments are reinforced by gas chromatography-mass spectrometry (GC-MS) data as shown in Figure 2. Figure 2 shows that certain flavors were increased compared to the control. 5-Methyl-2-phenyl-2-hexenal, also called cocoa hexenal, having a cocoa-like odour flavour, was detected only in the flavour composition treated. 3-Methylbutanal, which has a malty odor, was increased 15 times as much as the trimethylpyrazine, which smells after roasting.Example 2: Flavour composition based on apricot kernels, oats, grape kernels and barley20 Shellless oat g (Avena nuda) and 40 g apricot kernels were placed in a beaker and 100 ml water, 5 g glucose, 1.5 g leucine, 0.5 g phenylalanine and 1 g glycine were added. For incubation, the mixture was heated to 90°C on a hot plate with stirring and maintained at that temperature for 15 minutes. Then, the mixture was placed in an electric oven at 90° C. for 12 hours to dry. The treated apricot kernels and oats were roasted in a tumbler roaster at 170°C for 6.5 minutes. 40 g roasted apricot kernels, 20 g roasted shellless oats and 20 g untreated dried grape kernels were mixed. In addition, 20 g of germinated and dried barley grains were roasted in a drum roaster for 6.5 min at 170° C. and added to the mixture. The resulting mixture was ball milled to a particle size D50of about 600 μm to obtain the flavoring composition which can be used as a cocoa powder substitute. The taste was clearly cocoa and chocolate-like, with roasted and fruity notes and similarity to dark chocolate.Example 3: Flavor Composition Based on Buckwheat100 g buckwheat was placed in a beaker and 100 ml of water, 5 g of glucose, 1 g of glycine, 1.5 g of leucine and 0.5 g of phenylalanine were added. The mixture was heated to 90°C with stirring on a hot plate and held at that temperature for 15 minutes. The mixture was placed in an electric furnace at 90°C for 12 hours. After the water was evaporated, the treated buckwheat was roasted in a tumbler roaster at 170°C for 6.5 minutes. The roasted buckwheat granules were ball milled to a particle size D50of about 600 μm to obtain the flavour composition which can be used as cocoa powder substitute. The taste was clearly cocoa- and chocolate-like, with a similarity to milk chocolate.Example 4: Flavor Composition Based on Favabohne100 g of Fava beans (Vicia faba) were placed in a beaker and 100 ml of water, 5 g of glucose, 1 g of glycine, 0.5 g of leucine, 0.5 g of isoleucine and 0.5 g of phenylalanine were added. The mixture was heated to 90°C with stirring on a hot plate and held at that temperature for 15 minutes. The mixture was placed in an electric furnace at 90°C for 12 hours. After the water was evaporated, the treated fava beans were roasted in a drum roaster at 170°C for 6.5 minutes. The roasted fava beans were ball milled to a particle size D50of about 600 μm to obtain the flavour composition which can be used as cocoa powder substitute. The taste was clearly cocoa- and chocolate-like, with a similarity to milk chocolate.Example 5: Flavour composition based on acidified apricot kernels, barley, grape kernels and oats55 g of apricot kernels, 40 g of oats and 2.5 g of germinated and roasted barley (drumworm for 6.5 min at 170° C.) and 2.5 g of grape kernels were placed in a beaker and 200 ml of water, 5 g of glucose, 1 g of glycine, 0.75 g of leucine, 0.75 g of isoleucine and 1.0 g of phenylalanine were added. The mixture was then heated to 90°C on a hot plate with stirring and held at that temperature for 15 minutes before the heat source was removed. Then, the mixture was placed in an electric furnace at 90° C. for 16 hours. After the water was evaporated, the dried mixture was roasted in a tumbler roaster at 145°C for 12 minutes. The roasted mixture was then finely ground with a ball mill to a particle size D50 of about 600 μm to obtain the flavour composition which can be used as cocoa powder substitute. The taste was clearly chocolate-like, with fruity and earthy notes, with a dark brown color reminiscent of steamed cocoa.Example 6: Flavor composition based on locust bean, germinated barley and oat55 g of locust bean gum, 40 g of oat and 5 g of germinated barley were placed in a beaker and 200 ml of water, 5.0 g of glucose, 1.0 g of glycine, 0.75 g of leucine, 0.75 g of isoleucine, 1.0 g of lysine and 1.0 g of phenylalanine were added. The mixture was heated to 90°C with stirring on a hot plate and held at that temperature for 15 minutes before the heat source was removed. Then, the mixture was placed in an electric furnace at 90° C. for 16 hours. After the water was evaporated, the dried mixture was roasted in a tumbler roaster at 150°C for 7 minutes. The roasted mixture was then finely ground with a ball mill to a particle size D50 of about 600 μm to obtain the flavour composition which can be used as cocoa powder substitute. The taste was clearly chocolate-like, with a slightly sweet and bitter taste, fruity and earthy notes, with a dark brown color reminiscent of roasted cocoa.Example 7: Flavour composition based on apricot kernels, grape kernels and oats100 g of apricot kernels, 42 g of oat and 3 g of grape kernels were placed in a beaker and 200 mL of water, 5 g of glucose, 1 g of glycine, 0.75 g of leucine, 0.75 g of isoleucine, 1.05 g of phenylalanine and 0.5 g of proline were added. The mixture was heated to 90°C with stirring on a hot plate and held at that temperature for 15 minutes before the heat source was removed. Then, the mixture was placed in an electric furnace at 90° C. for 16 hours. After the water was evaporated, the oat grains, grape kernels and apricot kernels were roasted together in a drum roaster at 145°C for 12 minutes. The roasted granules, seeds and kernels were then finely ground with a ball mill to a particle size D50of about 600 μm to obtain the flavour composition which can be used as cocoa powder substitute. The taste was clearly chocolate-like, with fruity and earthy notes reminiscent of cocoa.Example 8: Preparation of a milk chocolate substitute:Formulation: 120 g of the flavour composition of Example 1, 339 g cocoa butter equivalent (commercially available, based on palm fat and shea butter), 319 g sugar, 209 g oatmeal and 9 g dried Aronia powder were mixed to produce 1 kg milk chocolate substitute.Milling: The mass was milled (3-roll roll mill) to produce fine particles (D90, laser diffraction) of <30 μm.Conching: The finely ground mass was then transferred to a conching apparatus (Elkolino Conche, Buhler, Switzerland). The conching machine was set at 60 °C and 1000 U / min for 2 hours. In the first hour, the conche was left open to remove residual volatile acids before closing the conchier for the remaining 1 hour. At the end of the 2 hours, 20 minutes before the end of the conchation, the lid was removed again and 4 g of soybean lecithin were added. The chocolate substitute was taken from the conche, tempered and used as conventional chocolate by forming the chocolate substitute into slabs. The chocolate had a brown colour similar to conventional milk chocolate and an intense chocolate-like, milky and creamy flavour. After cooling and curing, the panels had a glossy, firm surface comparable to conventional milk chocolate.The properties of the final product were analyzed by sensor (n=8, FIG. 3 ). The sample was compared to a control sample prepared with a flavour composition incubated in water without glucose or amino acids but otherwise treated the same (Example 1, control). The comparison shows that the taste properties are positively influenced by the addition of glucose and amino acids as precursors. Figure 3 shows that the chocolatey, roasted and malty taste was enhanced. The chocolate-like color was also improved. The colours of the treated and control samples were also measured with a colorimeter to give CIELab values. The color measurement gave the values L=35.86, a=9.49, b=1.23 for the treated milk chocolate substitute and L=45.00, a=9.6, b=7.16 for the control sample. Determination of flavors by GC-MS (Fig. 4) also resulted in an increase in important volatiles in the treated samples. The cocoa-like odor 5-methyl-2-phenyl-2-hexenal (10-fold increase), the malty odor 3-methylbutanal (40-fold), the sweet-odor phenylacetaldehyde (2-fold) and the two post-roasted odor compounds trimethylpyrazine (3-fold) and furaneol (3-fold) were increased in the treated sample.Example 9: Dark chocolate substitute:Formulation: For 1 kg Zartbitterschokoladenersatz 160 g of the flavour composition (Example 2), 340 g cocoa butter equivalent (commercially derived from AAK based on palm fat and shea butter), 256 g sugar, 10 g malt extract as colouring agent and 200 g oat drink powder were mixed. Milling: The mass was milled (3-roll roll mill) to produce fine particles (D90, laser diffraction) of <30 μm.Conching: The finely ground mass was then transferred to a conching apparatus (Elkolino Conche, Buhler, Switzerland). The conche was adjusted to 60°C and 1000 U / min for 2 hours. In the first hour, the conche was left open to remove residual volatile acids before the conche was closed for the remaining 1 hour. At the end of the 2 hours, 20 minutes before the end of the conchation, the lid was removed again and 4 g of soybean lecithin were added. The chocolate substitute was taken from the conche, tempered and used as conventional chocolate by forming the chocolate substitute into slabs. The color and taste of the plaques were similar to dark chocolate.The Zartbitterschokoladenersatz obtained and the genuine tender-weather chocolate with a cocoa content of 60% were presented to a panel (n=8) for sensory profile analysis of aroma, color and taste direction (FIG. 5 ). The malty and sour flavors showed no significant differences, while the sweet flavor was significantly lower for the Zartbitterschokoladenersatz and the roasted flavor was more pronounced. A light cereal flavour was also evident in the chocolate substitute. The bitter, sour and sweet taste as well as the color and creaminess were only slightly lower in the substitute chocolate than in the chocolate with a 60% cocoa content.Example 10: Preparation of a Chocolate SubstituteFormulation: 500 g of flavouring from Example 3, 2300 g of sugar (sucrose), 1400 g of cocoa butter equivalent (commercially available, based on shea butter), 800 g of skimmed milk powder and 160 g of butterfat Milling: The mass was milled (3-roll roll mill) to produce fine particles (D90, laser diffraction) of <30 μm.Conching: The finely ground mass was then transferred to a conching apparatus (Elkolino Conche, Buhler, Switzerland). The conche was adjusted to 60 °C for 5 hours. In the first hour, the conche was left open to remove residual volatile acids before the conche was closed for the remaining 4 hours. At the end of the 5 hours, 10 minutes before the end of the conchation, the lid was removed again and 1.5 g of vanillin and 5 g of soybean lecithin were added. The chocolate substitute was taken from the conche, tempered and used as conventional chocolate by forming the chocolate substitute into slabs. The chocolate had a brown colour similar to conventional milk chocolate and an intense chocolate-like, milky and creamy flavour. After cooling and curing, the panels had a glossy, firm surface comparable to conventional milk chocolate.Example 11: Preparation of Chocolate SubstituteFormulation: 500 g roasted oat flakes, 2300 g sugar (sucrose), 1400 g cocoa butter equivalent (commercially available from AAK based on palm fat and shea butter), 800 g skimmed milk powder and 160 g butter fat were mixed to produce the chocolate substitute.Milling: The mass was milled (3-roll roll mill) to produce fine particles (D90, laser diffraction) of <30 μm.Conching: The finely ground mass was then transferred to a conching apparatus (Elkolino Conche, Buhler, Switzerland). 25 mL of an aqueous solution (pH=9.0) containing 5 g of glucose, 1 g of leucine, 0.6 g of phenylalanine, 0.5 g of glycine and 0.3 g of proline were placed in the conche. The conche was adjusted to 70°C for 5 hours. In the first 3 hours, the conche was left open to remove residual volatile acids before the conche was closed for the remaining 2 hours. At the end of the 5 hours, 10 minutes before the end of the conchation, the lid was removed and 1 g of vanillin and 1 g of soybean lecithin were added. The chocolate substitute was taken from the conche, tempered and used as conventional chocolate by forming the chocolate substitute into slabs. The chocolate had a brown color similar to conventional milk chocolate and an intense chocolate-like, slightly popcorn-like, malty and milky flavour. After cooling and curing, the panels had a glossy, firm surface comparable to conventional milk chocolate.Example 12: Preparation of Chocolate SubstituteFormulation: 300 g of the flavoring composition obtained in Example 3 and 300 g of the flavoring composition obtained in Example 4, 2100 g of lactose, 1700 g of cocoa butter equivalent (commercially available from AAK based on palm fat and shea butter), 800 g of skimmed milk powder and 160 g of butter fat were mixed to prepare the chocolate substitute.Milling: The mass was milled for 48 hours with a melangeur (stone grinder) and a particle size distribution (D90) of <20 μm was obtained as determined by light scattering analysis.Grinding and Conching: The ground mass was then transferred to a melangeur (a melangeur is a rotating stone grinder, heat is generated by the friction of the stone grinders with the material and the bottom stone plate). The mass was conchetised with this Mélanger. The friction of the bricks increased the temperature in the mass to 55° C. and maintained at this temperature for 40 hours. After a total of 48 hours, 5 g of vanillin and 5 g of soybean lecithin were added and after stirring for a further 10 minutes, the melangeur was stopped. The finished chocolate substitute mass was analyzed with the aid of the particle size distribution (D90, laser diffraction) and a particle size of <20 μm was determined. The chocolate substitute mass was formed into confectionery products (e.g. using praline and table chocolate forms and filled with various fillings such as marzipan, caramel and nuts (e.g. peanuts)). The taste of these chocolate substitute panels was slightly bitter, with a herbaceous mild acid, and displayed a strong chocolate-like, nutty and creamy flavour. The overall taste was comparable to commercially available confectionery bars.It will be apparent to one skilled in the art that these embodiments and articles are only examples of a variety of possibilities. Therefore, the embodiments shown herein should not be taken as limiting these features and configurations. Any possible combination and configuration of the described features may be chosen according to the scope of the invention.

Claims

A flavour composition comprising the plant material grape seeds, wherein the plant material has been heat treated in the presence of at least one amino acid and / or an amino acid derivative, at least one saccharide or a combination thereof, wherein the flavour composition is a cocoa or chocolate flavour composition.The flavoring composition of claim 1, wherein the at least one amino acid is selected from the group consisting of alanine, phenylalanine, glycine, isoleucine, lysine, leucine, proline, serine, threonine, valine, tyrosine, ornithine, and combinations thereof.The flavoring composition of claim 1 or 2, wherein the at least one amino acid derivative is selected from the group consisting of acetylated alanine, acetylated phenylalanine, acetylated glycine, acetylated isoleucine, acetylated lysine, acetylated leucine, acetylated proline, acetylated serine, acetylated threonine, acetylated valine, acetylated tyrosine, acetylated ornithine, and combinations thereof.The flavoring composition of any one of claims 1 to 3, wherein the amino acid is selected from the group consisting of phenylalanine, glycine, isoleucine, lysine, leucine, proline, serine, threonine, valine, tyrosine, ornithine, and combinations thereof; and / or wherein the at least one amino acid derivative is selected from the group consisting of acetylated phenylalanine, acetylated glycine, acetylated isoleucine, acetylated lysine, acetylated leucine, acetylated proline, acetylated serine, acetylated threonine, acetylated valine, acetylated tyrosine, acetylated ornithine, and combinations thereof.The flavoring composition of any one of claims 1 to 4, wherein the at least one saccharide is selected from monosaccharides, disaccharides, and combinations thereof.The flavor composition of claim 5, wherein the monosaccharide is selected from the group consisting of glucose, fructose, xylose, rhamnose, and combinations thereof.The flavoring composition of claim 5 or 6, wherein the disaccharide is selected from the group consisting of sucrose, maltose, lactose, isomaltulose, isomalt, and combinations thereof, preferably selected from the group consisting of sucrose, maltose, lactose, and combinations thereof.The flavour composition of any one of claims 1 to 7, wherein the flavour composition is substantially free of cocoa or cocoa-derived solids.The flavour composition according to any one of claims 1 to 8, wherein the flavour composition comprises the plant materials grape seeds and presscakes that have been heat treated in the presence of at least one amino acid and / or an amino acid derivative, at least one saccharide or a combination thereof.The flavoring composition of claim 9, wherein the presscake comprises sunflower presscake.The flavor composition of any one of claims 1 to 10, wherein the flavor composition comprises (i) heat-treated grape kernels, wherein the grape kernels have been heat-treated in the presence of glucose, glycine, leucine, phenylalanine, and proline (ii) grape kernels, heat-treated apricot kernels, heat-treated barley malt, and heat-treated oat, wherein the apricot kernels and the oat have been heat-treated in the presence of glucose, glycine, leucine, and phenylalanine; (iii) heat-treated grape kernels, heat-treated apricot kernels, heat-treated barley malt and heat-treated oats, wherein the grape kernels, apricot kernels, barley malt and oats were heat-treated in the presence of glucose, glycine, leucine, isoleucine and phenylalanine; or (iv) heat-treated oats, heat-treated grape kernels and heat-treated apricot kernels, wherein the oat, grape kernels and apricot kernels were heat-treated in the presence of glucose, glycine, leucine, isoleucine, proline and phenylalanine.Food product containing the flavour composition according to any one of claims 1 to 11, wherein the food product is preferably selected from the group consisting of confectionery products, sweet bakery products, ice cream, milk and non-milk products, beverages and snack products.Use of the flavour composition according to any one of claims 1 to 11 as a cocoa substitute.A conched confectionery product comprising an emulsion of a flavour composition according to any one of claims 1 to 11 and a edible fat, wherein the conched confectionery product is substantially free of cocoa or cocoa derived solids.The conchetised confectionery product according to claim 14, wherein the conchetised confectionery product comprises 0.5 wt% to 20 wt% flavour composition based on the total weight of the conchetised confectionery product, preferably 2 wt% to 20 wt% flavour composition based on the total weight of the conchetised confectionery product.The conchured confectionery product according to claim 14 or 15, wherein the flavour composition comprises the plant material grape seeds heat treated in the presence of at least one amino acid and / or amino acid derivative, at least one saccharide or a combination thereof.The fused confectionery product of any one of claims 14 to 16, wherein the at least one amino acid is selected from the group consisting of alanine, phenylalanine, glycine, isoleucine, lysine, leucine, proline, serine, threonine, valine, tyrosine, ornithine, and combinations thereof.The conchetised confectionery product of any one of claims 14 to 17, wherein the at least one amino acid derivative is selected from the group consisting of acetylated alanine, acetylated phenylalanine, acetylated glycine, acetylated isoleucine, acetylated lysine, acetylated leucine, acetylated proline, acetylated serine, acetylated threonine, acetylated valine, acetylated tyrosine, acetylated ornithine and combinations thereof.The conchured confectionery product of any one of claims 14 to 18, wherein the amino acid is selected from the group consisting of phenylalanine, glycine, isoleucine, lysine, leucine, proline, serine, threonine, valine, tyrosine, ornithine, and combinations thereof; and / or wherein the at least one amino acid derivative is selected from the group consisting of acetylated phenylalanine, acetylated glycine, acetylated isoleucine, acetylated lysine, acetylated leucine, acetylated proline, acetylated serine, acetylated threonine, acetylated valine, acetylated tyrosine, acetylated ornithine, and combinations thereof.The fused confectionery product of any one of claims 14 to 19, wherein the at least one saccharide is selected from monosaccharides, disaccharides and combinations thereof.The fused confectionery product of claim 20, wherein the monosaccharide is selected from the group consisting of glucose, fructose, xylose, rhamnose and combinations thereof.The conchured confectionery product of claim 20 or 21, wherein the disaccharide is selected from the group consisting of sucrose, maltose, lactose, isomaltulose, isomalt, and combinations thereof, preferably selected from the group consisting of sucrose, maltose, lactose, and combinations thereof.The conchured confectionery product according to any one of claims 14 to 22, wherein the flavour composition comprises the plant materials grape seeds and presscakes that have been heat treated in the presence of at least one amino acid and / or an amino acid derivative, at least one saccharide or a combination thereof.The conchured confectionery product of claim 23, wherein the presscake comprises sunflower presscake.The conchured confectionery product of any one of claims 14 to 24, wherein the flavor composition comprises (i) heat-treated grape kernels, wherein the grape kernels have been heat-treated in the presence of glucose, glycine, leucine, phenylalanine, and proline; (ii) grape kernels, heat-treated apricot kernels, heat-treated barley malt, and heat-treated oat, wherein the apricot kernels and oat have been heat-treated in the presence of glucose, glycine, leucine, and phenylalanine; (iii) heat-treated grape kernels, heat-treated apricot kernels, heat-treated barley malt and heat-treated oats, wherein the grape kernels, apricot kernels, barley malt and oats were heat-treated in the presence of glucose, glycine, leucine, isoleucine and phenylalanine; or (iv) heat-treated oats, heat-treated grape kernels and heat-treated apricot kernels, wherein the oat, grape kernels and apricot kernels were heat-treated in the presence of glucose, glycine, leucine, isoleucine, proline and phenylalanine.The conchured confectionery product of any one of claims 14 to 25, wherein the flavour composition comprises (i) heat treated grape kernels, heat treated apricot kernels, heat treated barley malt and heat treated oats heat treated in the presence of at least one of glycine, leucine and phenylalanine and glucose in the presence of the at least one saccharide; (ii) heat treated oats, heat treated grape kernels and heat treated barley malt heat treated in the presence of at least one of glycine, leucine, isoleucine and phenylalanine and glucose in the presence of the at least one saccharide; (iii) heat-treated grape kernels, heat-treated apricot kernels, heat-treated barley malt and heat-treated oats heat-treated in the presence of at least one of glycine, leucine, isoleucine and phenylalanine and glucose in the presence of the at least one saccharide; (iv) heat-treated locust bean, heat-treated apricot kernels, heat-treated grape kernels, heat-treated barley malt and heat-treated oats heat-treated in the presence of at least one of glycine, leucine, isoleucine, lysine and phenylalanine and glucose in the presence of the at least one saccharide; or (v) heat-treated oats, heat-treated grape seeds and heat-treated barley malt which have been heat-treated in the presence of at least one of glycine, leucine, isoleucine, proline and phenylalanine, and glucose in the presence of the at least one saccharide.

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