Method of reducing off-flavours in alternative proteins

Abstract

The present disclosure relates to plant-based ingredients, particularly protein ingredients, suitable for use as processed intermediate in a variety of alternative consumable applications, including vegetarian or vegan analogous, and methods of making the same. The plant-based ingredients have desirable organoleptic properties stemming from reduced saponin contents in the plant or plant parts they are obtained from. The disclosure includes ingredients and products made by using such plants and plant parts, and associated methods and compositions related thereto.

Description

[0001] KWS SAAT SE & Co. KGaA 1 August 2024 KM 5635-03WO CMC Method of reducing off-flavours in alternative proteins FIELD OF THE INVENTION The present disclosure relates to plant-based ingredients, particularly protein ingredients, suitable for use as processed intermediate in a variety of alternative consumable applications, including vegetarian or vegan analogous, and methods of making the same. The plant-based ingredients have desirable organoleptic properties stemming from reduced saponin contents in the plant or plant parts they are obtained from. The disclosure includes ingredients and products made by using such plants and plant parts, and associated methods and compositions related thereto. BACKGROUND OF THE INVENTION Challenges resulting from continuous population growth, malnutrition and obesity, and environmental changes have caused a strong market interest in plant-based ingredients in the last years. Food producers are facing the challenges of providing plant-based food alternatives at large scale that meet consumers’ expectations in taste, texture, and other organoleptic properties. To meet these demands, several sources of plant-based proteins have been considered by food producers, including but not limited to: soybeans; peas, chickpeas and split peas; lupin; hemp; potato; wheat; cranberries; beans such as navy, pinto, adzuki, fava, lima, black, red kidney, and mung beans; pumpkin seed and seed from other squash; and grains such as rice, sorghum, and millet. One of the main limitations when working with plant-based ingredients, such as plant-based proteins, as an ingredient in food products and in alternative food products is the perception of off-flavours. These off-flavours can be addressed to some extent using natural aromas and flavour-masking ingredients. However, the presence of certain aroma- and flavour- active compounds in plant-based isolates or concentrates render the product development process laborious, costly and time consuming, and further can be considered unfavourable by the consumer. Peas as a plant-based ingredient source, especially a protein source, have attracted a great deal of interest from the food industry and consumers in recent years. Having an endogenous source of nitrogen lowers soil inputs needed for peas and is responsible for their high protein content, making peas an excellent source of plant proteins. On top of that, compared to soybean or other proteins derived from plants, pea protein is associated with being more digestible and having relatively less allergenic responses and negative health controversies. However, cultivars of Pisum sativum L. have been shown to differ greatly in their chemical composition, including their protein, fat and starch content. Both volatile and non-volatile compounds contribute to the sensory profile of peas and pea-based ingredients, based on their actual and relative concentrations (Eisner et al. (2021) Screening of twelve pea (Pisum sativum L) cultivars and their isolates focusing on the protein characterization, functionality, and sensory profiles 10(4):758)). These differences in chemical composition require specialized processing methods to develop consumer desired food products, especially novel alternative food products, and parameters which may require batch-to-batch customization or continuous process adjustment, limiting the potential for pea ingredients to be produced or utilized at scale. Such differences also result in variations in ingredient and finished product attributes, including organoleptic properties such as taste or flavour, making the use of pea ingredients challenging in commercial food production. One non-volatile compound found in peas and other plants is saponin, more specifically the group of saponin compounds. Saponins, including group A saponins (also termed herein as saponin A), group B saponins (also termed herein as saponin B), 2,3-dihydro- 2,5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP)-saponins, group E saponins (also termed herein as saponin E), are amphiphilic glycosides of steroids and triterpenes and are known to cause “bitter”, “beany”, “grassy” and “astringent” flavours, which limits the use of saponin- containing plant-based ingredients in various food and other consumable applications. To overcome such limitations, it would be advantageous to enable the production of plant- based ingredients, such as proteins including pea proteins, having a lower or modified saponin content to reduce, substantially reduce, or eliminate the off-flavours and off-odours typically associated with such plant-based ingredients. However, the plant saponin content fulfils an important defensive function in the plant, so that a complete knock out of key genes of the saponin pathway, which leads to elimination or significant reduction of total saponin content, might in some cases lead to reduced plant vigour, non-viable plants, or reduced plant yields, and might accordingly require the use of externally applied fungicides and other treatments to overcome this deficiency. In the field of food products, the use of fungicides and other treatments is not viewed favourably by food and feed producers and by end consumers. Therefore, a balance is needed between adapting plant-based ingredients for desired organoleptic properties while also providing solutions that provide a sufficient yield of plants and plant materials to be sustainable. There remains a need for the economically viable development of sustainable plant-based ingredients as healthy and safe ingredients having improved taste and flavour characteristics by identifying suitable genomic signatures providing these phenotypes. SUMMARY OF THE INVENTION The present invention solves the above needs by providing, in a first aspect, a plant-based ingredient from a plant, wherein the plant comprises at least one, preferably more than one, mutation(s) of at least one nucleotide sequence of a gene or part of a gene affecting saponin biosynthesis in the plant, wherein the gene or part of the gene encodes and is selected from a cytochrome P450 monooxygenase (P450), a uridine diphosphate- dependent (UDP) glycosyltansferase (UGT), a TSAR transcription factor, a basic leucine zipper (bZIP) transcription factor, or a squalene synthase, including a cytochrome P450 monooxygenase (P450), a uridine diphosphate-dependent glycosyltansferase (UGT), and / or a Triterpene Saponin Biosynthesis Activating Regulator (TSAR) transcription factor, including TSAR1, wherein the mutation reduces, modifies or eliminates the biosynthesis of saponin in a plant or a plant part in which it is expressed, wherein the ingredient is an alternative consumable product ingredient. In one embodiment, there is provided the plant-based ingredient of the first aspect, wherein the at least one mutation reduces or eliminates off-flavours relative to a reference plant not comprising the at least one mutation and / or, wherein the off-flavours are selected from green / grassy, beany, fatty and / or bitter. In a further embodiment of the first aspect, there is provided a plant-based ingredient, wherein the plant-based ingredient comprises an improved taste profile, being selected from less bitter flavour, less sour flavour, less beany flavour and / or less pea-like flavour, an improved mouthfeel being selected from a less powdery mouthfeel, a less dull mouthfeel and / or a less coating mouthfeel, a less bitter aftertaste, an improved aroma being selected from a less pea-like aroma and / or a less green / grassy aroma, or any combination thereof. In yet a further embodiment, there is provided a plant-based ingredient of the first aspect, wherein the at least one nucleotide sequence is independently selected from: (i) a DNA sequence of any one of SEQ ID NO.1-10, 13; (ii) a DNA sequence having at least 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, preferably at least 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, or at least 99% sequence identity to a DNA sequence of any one of SEQ ID NO. 1-10, 13, respectively; (iii) a DNA sequence which is a homologue, an orthologue or an analogue of a sequence of any one of SEQ ID NO.1-10, 13; (iv) a DNA sequence of any one of SEQ ID NO.14-23, 26; (v) a DNA sequence having at least 80%%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, preferably at least 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, or at least 99% sequence identity to a DNA sequence of any one of SEQ ID NO.14-23, 26, respectively; and / or (vi) a DNA sequence encoding a polypeptide having at least 70% sequence identity, preferably at least 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, more preferably at least 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, or at least 99% sequence identity, to any one of SEQ ID NO.27-36, 39, respectively. In a further embodiment, the at least one nucleotide sequence is selected from: (i) a gene or part of the gene being selected from Psat03G0464100, Psat07G0620600, Psat07G0620500, Psat01G0001900, Psat02G0493100, Psat01G0576500, Psat03G0335100, Psat04G0244300, Psat03G0272300, Psat06G0292900, and / or Psat02G0523800; preferably wherein the gene or part of the gene is Psat03G0335100; (ii) a DNA sequence having at least 80, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, preferably at least 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, or at least 99% sequence identity to a DNA sequence of any one of Psat03G0464100, Psat07G0620600, Psat07G0620500, Psat01G0001900, Psat02G0493100, Psat01G0576500, Psat03G0335100, Psat04G0244300, Psat03G0272300, Psat06G0292900, and Psat02G0523800; or (iii) a DNA sequence which is a homologue, an orthologue or an analogue of a sequence of any one of Psat03G0464100, Psat07G0620600, Psat07G0620500, Psat01G0001900, Psat02G0493100, Psat01G0576500, Psat03G0335100, Psat04G0244300, Psat03G0272300, Psat06G0292900, and Psat02G0523800. In another embodiment, there is provided a plant-based ingredient according to the first aspect, wherein the at least one mutation comprises a substitution within an exon of the gene or part of the gene, within an intron of the gene or part of the gene, and / or a substitution within a regulatory element upstream of the coding region. In preferred embodiments, the at least one mutation comprises one or more substitutions selected from the mutations shown in any one of Tables 4 to 14, or any combination thereof, preferably wherein there is a specific combination of at least two, at least three, at least four, at least five, at least six, or more, individual mutations shown in any one of Tables 4 to 14. In one embodiment, the saponin is saponin B and / or 2,3-dihydro-2,5-dihydroxy-6-methyl- 4H-pyran-4-one (DDMP). In yet another embodiment, the plant or plant part the ingredient is obtained from is selected from a crop, including soybean (Glycine max), beans (Phaseolus spp.), common bean (Phaseolus vulgaris), fava bean (Vicia faba), mung bean (Vigna radiata), pea (Pisum sativum), chickpea (Cicer arietinum), peanut (Arachis hypogaea), lentils (Lens culinaris, Lens esculenta), lupins (Lupinus spp.), white lupin (Lupinus albus), mesquite (Prosopis spp.), carob (Ceratonia siliqua), tamarind (Tamarindus indica), alfalfa (Medicago sativa), barrel medic (Medicago truncatula), birdsfood trefoil (Lotus japonicus), licorice (Glycyrrhiza glabra), clover (Trifolium spp.), oat, chickpea, kidney bean, corn, potato, wheat, sunflower, canola or rice, preferably wherein the plant or plant part the ingredient is obtained from is a legume (family of Fabaceae, formerly Leguminosae), more preferably pea (Pisum sativum) soybean (Glycine max), beans (Phaseolus spp.), including common bean (Phaseolus vulgaris), and lupins (Lupinus spp.), including white lupin (Lupinus albus). In certain embodiments of providing a further processed, purified and / or isolated plant- based protein material, the ingredient is in the form of a concentrate, an isolate, a texturate, a powder, a flake, or a flour, or the ingredient is a protein, a soluble carbohydrate, an insoluble carbohydrate, a lipid, an ash, or a combination thereof, preferably a protein. In yet another embodiment of the above aspect, the plant-based ingredient is obtained from or obtainable from a plant, said plant comprising at least two mutations, wherein at least one mutation is a mutation of a nucleotide sequence of a gene or part of a gene encoding a P450, preferably a beta-amyrin hydroxylase, and wherein the at least one second mutation is in a second nucleic acid molecule selected from a mutation of a nucleotide sequence of a gene or part of a gene encoding a TSAR transcription factor or a squalene synthase, preferably TSAR1, or a squalene synthase and / or, when the second mutation is in a nucleotide sequence of a gene or part of a gene encoding a TSAR transcription factor, comprising at least one mutation in third nucleic acid molecule, wherein the at least one third mutation is a mutation of a nucleotide sequence of a gene or part of a gene encoding a squalene synthase; or wherein the plant comprises at least two mutations, wherein at least one mutation is a mutation of a nucleotide sequence of a gene or part of a gene encoding an UGT, and wherein the at least one second mutation is in a second nucleic acid molecule comprising at least one mutation of a nucleotide sequence of a gene or part of a gene encoding a TSAR transcription factor, preferably TSAR1, or a squalene synthase and / or, when the second mutation is in a nucleotide sequence of a gene or part of a gene encoding a TSAR transcription factor, comprising at least one mutation in a third nucleic acid molecule, wherein the at least one third mutation is a mutation of a nucleotide sequence of a gene or part of a gene encoding a squalene synthase; or wherein the plant comprising at least two mutations, wherein at least one mutation is a mutation of a nucleotide sequence of a gene or part of a gene encoding a P450, preferably a beta-amyrin hydroxylase, and wherein the at least one second mutation is in a second nucleic acid molecule comprising at least one mutation of a nucleotide sequence of a gene or part of a gene encoding a TSAR transcription factor, preferably TSAR1, or a UGT and / or, when the second mutation is in a nucleotide sequence of a gene or part of a gene encoding a TSAR transcription factor, comprising at least one mutation in a third nucleic acid molecule, wherein the at least one third mutation is a mutation of a nucleotide sequence of a gene or part of a gene encoding a UGT; or wherein the plant comprises at least two, or more mutation, wherein at least one mutation is a mutation of a nucleotide sequence of a gene or part of a gene encoding an oxidosqualene cyclase (OSC), preferably BAS1. In yet a further embodiment of the plant-based ingredient of the first aspect, the nucleotide sequence is selected from (i) the DNA sequence of any one of SEQ ID NO.11; (ii) a DNA sequence having at least 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, preferably at least 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, or at least 99% sequence identity to the DNA sequence of SEQ ID NO.11; (iii) a DNA sequence which is a homologue, an orthologue or an analogue of a sequence of SEQ ID NO.11; (iv) the DNA sequence of SEQ ID NO.24; (v) a DNA sequence having at least 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, preferably at least 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, or at least 99sequence identity to the DNA sequence of SEQ ID NO.24; or (vi) a DNA sequence encoding a polypeptide having at least 70% sequence identity, preferably at least 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, more preferably at least 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, or at least 99% sequence identity to SEQ ID NO.37; (vii) a gene or part of the gene Psat07G0687800; (viii) a DNA sequence having at least 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, preferably at least 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, or at least 99% sequence identity to the DNA sequence of Psat07G0687800; or (ix) a DNA sequence which is a homologue, an orthologue or an analogue of a sequence of Psat07G0687800. In a further embodiment, the at least one mutation comprises one or more substitution(s) selected from any one shown in Table 15, or any combination thereof. In a second aspect, there is provided a plant-based composition comprising a plant-based ingredient according to the above aspect and embodiments. In certain embodiments, the plant-based composition further comprises (i) a plant-based ingredient obtained from a different plant species than the plant-based ingredient of claims 1 to 19; (ii) at least one second plant-based ingredient different from the first plant-based ingredient; and / or (iii) at least one ingredient obtained from an animal source, from a microbe, a fungi, fermentation and / or cell culture to obtain a hybrid composition. In a further embodiment, the plant-based composition is a protein composition. In a fourth aspect, there is provided a use of the plant-based ingredient or of the plant- based composition of the above first or second aspect and the related embodiments to produce an alternative consumable product having reduced or eliminated off-flavours relative to a reference alternative consumable product comprising a plant-based ingredient obtained from a plant or plant part which does not comprise the mutation. In a fifth aspect, there is provided an alternative consumable product comprising a plant- based ingredient or a plant-based composition according to any one of the first or second aspect and related embodiments above. In another embodiment, the alternative product is selected from an alternative beverage product, including an alternative dairy beverage, an alternative non-dairy beverage, or an alternative fermented beverage, or wherein the alternative product is selected from an alternative consumable product, including an alternative dairy product, an alternative seafood product, an alternative egg product and an alternative meat product. In yet another embodiment, the alternative consumable product is a vegetarian or a vegan product. In a sixth aspect, there is provided a method of producing an alternative consumable product of the above fifth aspect and related embodiments, the method comprising (i) providing a plant-based ingredient or a plant-based composition of the first or second aspect; ii) adding at least one further additive and / or ingredient; (iii) producing an alternative consumable product. In a seventh aspect, there is provided a use of a plant-based ingredient or composition according to the first or second aspect for reducing or eliminating off-flavours in an alternative consumable product, preferably in an alternative consumable product as defined in the fifth aspect . In a eigth aspect, there is provided a method according to the sixth aspect, or a use according to the seventh aspect, the plant-based ingredient is obtained from a plant comprising at least one mutation, wherein the at least one mutation is introduced by mutagenesis or genetic engineering, wherein mutagenesis includes chemical mutagenesis, radiation mutagenesis, and genome editing, wherein genome editing includes editing by site-directed nucleases, including zinc-finger nuclease (ZFNs) systems, transcription activator-like effector nuclease (TALENs) systems, meganuclease systems and CRISPR / Cas systems. In one embodiment of the method or use of the ninth aspect, there is further step of extracting a plant-based ingredient from the plant or plant part for use comprised, wherein the plant-based ingredient comprises reduced off-flavours relative to a plant-based ingredient from a plant or plant part having a nucleic acid which does not comprise the mutation; and / or the method or use comprising a further step of producing an alternative consumable product comprising the plant-based ingredient, wherein the plant-based ingredient is a protein ingredient. In a tenth aspect, there is provided a plant-based ingredient or composition according to first or second aspect, or an alternative consumable product of the fifth aspect, from a pea of a Pisum sativum plant, wherein a representative sample of seeds of said plant is deposited at NCIMB Ltd. with NCIMB accession number 44382, wherein the plant-based ingredient provides an improved taste profile as compared to a plant-based ingredient from a pea from a control or reference Pisum sativum plant. BRIEF DESCRIPTION OF DRAWINGS Figure 1 (Fig. 1) shows a differential plot of Flam Peas and KWS063 (synonym: KM 17BP063, deposited under the Budapest Treaty as NCIMB 44382) Peas in comparison as further detailed in Example 4d below. Figure 2 (Fig.2) shows a differential plot of alternative milk beverage as further detailed in Example 4f below. DEFINITIONS As used herein, “a,” “an,” or “the” can mean one or more than one. For example, “a” cell can mean a single cell or a multiplicity of cells. Further, the term “a plant” may include a plurality of plants. A “dry extraction method” includes protein extraction methods in which the protein fraction is obtained from the source material using air, pressure or other non-hydrating processes, or combinations thereof. A “wet extraction method” includes protein extraction methods in which the protein fraction is obtained from the source material using water or other solvents, such as acids, bases, combinations of such solvents, and the like. Preferably, the solvents used are food-grade or suitable for use in a food production facility. As used herein, the term "flavour" means a quality that is detectable by taste and / or smell. As used herein, the term "non-volatile flavour components" means molecules that provide flavour to a product, but are not volatile in the sense that they may not be removed by methods such as evaporation. The term applies to both liquids and solids. As used herein, the expression “off-flavour” or “off-flavours” means an undesirable flavour, and refers to the complex interactions of various taste descriptors such as bitter, sour, earthy, beany, salty, sweet, green, savoury, nutty, umami, and the like. In addition, other organoleptic parameters such as dry, dull, powdery, moist, and the like play a role in flavour perception and are herein encompassed by the expression “off-flavours.” As used herein, “plant-based ingredient” refers to any ingredient obtained from plants or plant parts in a processed form, including protein ingredients, soluble carbohydrate ingredients, such as starch, insoluble carbohydrate ingredients, such as fiber, lipid ingredients, ash ingredients, and the like. A plant-based ingredient may comprise any combination of proteins, carbohydrates, and lipids or ashes, etc., in any proportion. The term “plant-based ingredient” may herein be used interchangeably with the term “plant- based food ingredient”. As used herein, “protein ingredient,” “starch ingredient,” “carbohydrate ingredient,” “lipid ingredient” or “ash ingredient” includes any form of such ingredient suitable for use as-is or in combination with other components of a formula, such as the formula for a plant-based composition or a(n) (alternative) food product. The plant-based ingredient may be in the form of an isolate, concentrate, flour, texturate, and the like. “Protein texturate” or “textured protein” as used herein refers to an ingredient having a structural integrity and identifiable structure such that individual units, appearing as fibers, shreds, chunks, bits, granules, slices, and the like, will withstand hydration and cooking or other procedures used in the production of food for consumption. In general, textured proteins may be used to alter or enhance texture and bind water. Edible protein sources from which textured proteins are produced may include, but are not limited to, legumes (e.g., pulse protein), pea, soy, com, wheat, chickpea, potato, rice, sunflower, and the like. Textured proteins may include, but are not limited to, textured pea protein, textured soy flour, textured soy concentrate, textured wheat protein, textured potato protein, or combinations thereof. Methods for protein texturization are known and described in the art, and may include, for example, high temperature and pressure extrusion, spinning, freeze texturization, chemical or enzymatic texturization, and the like. “Protein flour” as used herein refers to an ingredient that contains milled peas. An “alternative food product” as used herein may be present in liquid form, in semi-liquid form or in solid form. As used herein, an “alternative food product” refers to a product for human or animal consumption that is usually made with ingredients from animal sources, but in which the animal-sourced ingredient has been partially or fully replaced with a plant- based substitute ingredient. Non-limiting examples of alternative food products include alternative beverages such as a milk substitute or a drinkable yogurt substitute, or alternative food products such as an egg, beef, dairy, poultry, or seafood substitute. Other alternative food products include pet or animal feed products in which some or all of the animal-sourced ingredients are substituted with plant-based ingredients. The replacement or substitution of the animal-sourced ingredient may in some embodiments be e.g. more than 70%, more than 80%, more than 90%, or more than 95%. In other embodiments, the replacement or substitution of the animal-sourced ingredient may be 70% or less, such as 60%, 50%, 40%, etc. Alternative food products may also include non-dairy beverages such as sports drinks or smoothies. Alternative food products may further refer to alternative nutritional products, such as plant-based powder, to be used as dietary or nutritional supplements. An “alternative consumable product ingredient” as used herein refers to an ingredient from a plant, including a protein ingredient, which is suitable as part of a “consumable product” or of a “consumable composition”. Further, at least a part or fraction of the “alternative consumable product ingredient” is suitable as a substitute for a commonly known and commonly fabricated product ingredient, usually it is suitable as an alternative to, for example, animal-derived or animal-produced ingredients or food, including meat, eggs or dairy. An “alternative food” or “alternative nutrition” or “alternative (food / cosmetic) product / composition” as used herein thus refers to a food, including liquid food like beverages, which is usually a plant- or microorganism-based food that is an alternative to animal- derived food, including meat or dairy. Alternative food products may be of particular interest as an alternative source of proteins, but the term alternative food refers to any kind of nutritional building block, including proteins, carbohydrates, lipids, vitamins, minerals, fibers and the like that are suitable for food production and that are well accepted or even healthy as food and feed for human beings or farm animals and pets. An alternative food product or alternative food thus represents an “alternative consumable product” or an ingredient thereof. The ingredients of the present invention are useful to be implemented into an alternative food, an alternative feed or an alternative cosmetic. An alternative product or an alternative composition as used herein, and any pea protein ingredient suitable for the production thereof of the present invention is specifically processed (industrially and / or mechanically and / or chemically and / or enzymatically) and a pea protein ingredient of this invention will usually be processed, isolated, concentrated and / or otherwise treated for inclusion in an alternative product or composition. Additionally a pea protein ingredient of this invention will usually represent an intermediate ingredient, that was or that can be isolated from a plantrepresenting one part or fraction of a final product or composition, or of a mixture or hybrid product. In an alternative product or composition, the pea protein ingredient of this invention as alternative part or fraction of the alternative product or composition thus substitutes a part or fraction that would be present in a commonly known and commonly fabricated product or composition, preferably, wherein it substitutes a part or fraction of animal or non-plant origin in the corresponding commonly known and commonly fabricated product. Notably, the term “food” as used herein refers to a food intended for human nutrition, whereas a “feed” as used herein refers to a feed. As used herein, “dairy substitute” or “dairy substitute composition” or “dairy alternative” or “dairy alternative product” refer to compositions that mimic the general appearance, nutritional content, and / or taste of dairy products produced using animal milk products without containing animal-based milk or being substantially free of animal-based products, and includes hybrid products made with lab-grown, fermented and animal-based components such as protein components. The dairy substitute may be completely free of any animal-based milk or animal-based milk protein or almost free of any animal-based milk protein, such as e.g.90% free, or 95% free of any animal-based milk protein. The dairy substitute may be a dairy-free cheese, a dairy-free yogurt, a dairy-free ice cream, and the like. As used herein, “meat substitute” or “meat substitute composition” or “meat alternative” refers to compositions that mimic the general, organoleptic, and / or nutritional properties of consumable products produced using any type of meat or meat analogue, including meat, fish, poultry, lab-grown and fermented meat products. This definition includes hybrid products made with lab-grown, fermented and animal-based components, such as protein components. A similar definition is used herein for “egg substitute”, “egg substitute composition,” and “egg alternative.”Whenever the terms “composition” or “pea protein composition” is used herein, it refers to a composition of any of the protein ingredients, flours, concentrates or isolates disclosed herein that are used in an extracted form together with other ingredients from different origins to provide said composition. An alternative food or a cosmetic is thus also a composition in this sense. In this context, a “mixture” or “pea protein mixture” is a specific form of a composition, wherein pea protein fractions from different peas or even from different plants or other sources are mixed with each other to provide a basic protein mixture (and optionally further additives or ingredients of different nature and / or origin) comprising pea protein of the present invention. A “consumable product” as used herein refers to goods that are usually understood to be used up or depleted during normal business operations, such as food and beverage, office supplies, cleaning and sanitary products, and medical supplies. In line with the general understanding, there are two main types of consumables: durable consumables, which are expected to last over a long period of time, and non-durable consumables, which are expected to be used up relatively quickly. Examples of consumables include perishable foods and beverages, paper products, ink cartridges, cleaning chemicals, gloves, and syringes. The consumable products particularly dealt with herein are non-durable consumables that are non-toxic when swallowed or applied on the human or animal body based on their intended use that are usually made of at least one organic raw materials (and optionally others), including food, beverages, gels, ointments, tooth paste and the like. “Consumable products / composition” according to the present invention represent alternative products or compositions comprising at least one alternative plant-based ingredient, preferably a protein ingredient, according to the present invention. A “gene” as used herein refers to the coding region of a gene, the non-coding region as well as upstream and / or downstream located regulatory sequences, including an enhancer, silencer, promoter elements (e.g., proximal, distal and core promoter elements), and 5` and / or 3`UTRs. Therefore, a modification of a gene may also include the modification of a non-coding and / or of a regulatory sequence thereof. A “hybrid composition / product” or a “hybrid alternative (consumable, including food / cosmetic etc.) composition / product” as used herein refers to a product that at least partially comprises an “alternative food” or “alternative nutrition” or “alternative (food) product” comprising a plant-originating protein substance according to the present invention, but which may comprise further ingredients. A “knock-down” of a gene refers to an experimental technique by which the expression of the gene (i.e., the transcription from DNA to RNA and thus the amount of active RNA transcripts) is reduced. A reduced expression can e.g., be achieved by gene silencing reducing or abolishing the transcription rate and thus decreasing the amount of functional RNA available. A “knock-out”, on the other hand, leads to an abolished expression (transcription / translation), i.e., the gene is not fully or wrong transcribed so that expression is abolished at all or (on protein level) to such an extent that nearly no functional protein is expressed, or is expressed very level at or about the detection limit. This can e.g., be achieved by replacing or interrupting the sequence of the target gene. For example, an early or premature additional stop codon, preferably close to the start codon can lead to a premature transcription stop that results in the complete loss of functionally translated protein. Alternatively, a “knock-out” can be achieved by a mutation leading to a variation in the naturally occurring splice donor or splice acceptor site of a eukaryotic gene comprising exons and introns. The splice donor site usually includes an almost invariant sequence GU at the 5' end of the intron, within a larger, less highly conserved region. The splice acceptor site at the 3' end of the intron terminates the intron with an almost invariant AG sequence. If these conserved sequences are mutated, RNA splicing is modified, which may also result in a knock-out as measured on a transcript (RNA) or translation (protein) level. Consequently, a single targeted nucleotide exchange, deletion or insertion may result in a functional knock-out in the sense that the sequence encoded by a gene is no longer transcribed or translated. A “knock-out” may also be produced by a deletion of a gene, or of a substantial part thereof, on a genomic level, optionally accompanied by a substitution against another sequence. A “mutation” or a “genome modification” in the context of the present invention refers to any change of a coherent nucleic acid sequence by modifying a nucleic acid sequence at a given nucleotide sequence position that results in at least one difference in the (nucleic acid) sequence distinguishing it from the original sequence. In particular, a modification can be achieved by insertion or addition of one or more nucleotide(s), or substitution or deletion of one or more nucleotide(s) of the original sequence or any combination of these. A “nucleic acid construct”, “construct” or “expression construct” refers to a nucleic acid molecule encoding or comprising one or more genetic elements, which upon introduction into a target cell can be transcribed and / or translated into a functional form, e.g., RNA(s) or polypeptide(s) or protein(s). A nucleic acid construct may also comprise regulatory sequences such as promoter and terminator sequences facilitating expression of the genetic element(s) as well as spacers and introns. The genetic elements of the present invention can also be encoded on a set of constructs, which constructs can be introduced into a cell simultaneously or consecutively. The term ʺRNAiʺ or “RNA silencing” or “gene silencing” as used herein interchangeably refer to the process called RNA interference meaning a gene down-regulation (or knock- down) mechanism meanwhile demonstrated to exist in all eukaryotes. The mechanism was originally recognized and described in plants where it was called ʺpost-transcriptional gene silencingʺ or ʺPTGSʺ. In RNAi, small RNAs function to guide specific effector proteins to a target nucleotide sequence by complementary base pairing resulting in degradation of the target. A “gene silencing construct” or “RNAi agent” usually comprises so called “sense” and “antisense” sequences. Sense and antisense sequences are complementary sequences, which are present in reverse orientation in a nucleic acid sequence. If a nucleic acid construct comprises a sense and a corresponding antisense sequence, the two complementary sequences form an RNA double strand upon transcription, which results in an “RNA hairpin”. In an RNA hairpin, sense sequences and corresponding antisense sequences, together form a double strand and are separated by an “intervening intron loop sequence” forming the loop of the hairpin structure. The terms Pisum sativum (L.) plant and pea plant, and short only pea, are used interchangeably herein, wherein the term pea is used in the context of the plant as a whole, but also to denote parts thereof, particularly seeds / fruits within pea pods. A “(pea) plant ingredient” as used herein is to be understood as the total amount of protein that can be extracted from a (pea) plant fruit or seed (dry or fresh). A “(pea) protein ingredient” is in turn to be understood as the total amount of protein of the (pea) plant. The term “protein concentrate” is a protein ingredient with a concentration of about 30% to 60%. A “protein isolate” is an even more concentrated protein ingredient with a concentration of about 60% to about 100%. A “protein flour” represent the protein that can be obtained directly after dehulling and milling. As this protein flour is not yet heavily processed, it reflects the original content of protein ingredients rather directly. Therefore, the “protein flour” was also used to define standard ratios by the inventors when comparing different material herein below. A “protein texturate” or “texturized vegetable protein” is used to describe a usually further defatted flour product that is particularly suitable and used as a meat analogueue or meat extender. It is quick to cook, with a protein content comparable to some meats. The terms “protein flake” or “protein powder” further describe the form of the protein. A “protein powder” is usually composed of fine, dry particles produced by the grinding, crushing, or disintegration of a solid substance. The term “vector” refers to an element used for introducing a nucleic acid construct or set of nucleic acid constructs into a cellular system. The vector may be a plasmid or plasmid vector, cosmid, artificial yeast artificial chromosomes (YAC), bacterial artificial chromosome (BAC) or P1 artificial chromosomes (PACs), phagemid, bacterial phage based vector, a modified viral vector, an Agrobacterium shuttle vector, an isolated single- stranded or double-stranded nucleic acid sequence, comprising DNA and RNA sequences in linear or circular form, or a mixture thereof, for introduction or transformation into a plant, plant cell, tissue, organ, or material according to the present disclosure. The terms “plan” or “plant cell” or “part of a plant” as used herein refer to a plant organism, a plant organ, differentiated and undifferentiated plant tissues, plant cells, seeds, and derivatives and progeny thereof. Plant cells include without limitation, for example, cells from seeds, from mature and immature cells or organs, including embryos, meristematic tissues, seedlings, callus tissues in different differentiation states, leaves, flowers, roots, shoots, male or female gametophytes, sporophytes, pollen, pollen tubes and microspores and protoplasts etc. “Mutagenesis” refers to a technique, by which modifications or mutations are introduced into a nucleic acid sequence in a random or non- site-specific way. For example, mutations can be induced by certain chemicals such as EMS (ethyl methanesulfonate) or ENU (N- ethyl-N-nitrosourea) or physically, e.g., by irradiation with UV or gamma rays. “Site-specific modifications”, on the other hand, rely on the action of site-specific effectors such as nucleases, nickases, recombinases, transposases, base editors, prime editors and the like. These tools recognize a certain target sequence and allow to introduce a modification at a specific location within the target sequence. A “protein composition” as used herein refers to a protein isolate directly obtainable from a fruit, seed, particularly from a specific pea of the genus Pisum, or to a flour, a protein fraction, a purified or partially purified protein fraction. The protein composition, depending on the way of preparing the same, may include denatured and / or partially fragmented proteins, as the proteins may have undergone denaturation and / or fragmentation during thermal, chemical and / or mechanical processing / purification. A protein composition may consist of substantially one protein or a fragment thereof, particularly convicilin, or it may be a protein composition mixture comprising other proteins, particularly globulins and further pea proteins. “TILLING” (Targeting Induced Local Lesions in Genomes) is a process, which allows to identify mutations in a specific gene after an (unspecific) mutagenesis has been performed. Mutagenesis may e.g., be performed using a chemical mutagen such as EMS. Then, a sensitive DNA screening technique is used to identify single base mutations. Methods for performing TILLING are known to the skilled person. A “functional homolog(ue)” as used herein refers to a molecule having substantially the same function as a reference molecule. A “structural homolog” refers to a homolog having a substantial degree of sequence identity to a reference molecule, or a part thereof it originates from. The term "nucleotide sequence" in relation to the present invention includes genomic DNA, cDNA, synthetic DNA, and RNA. Preferably it means DNA, more preferably genomic DNA. Amino acids are referred to herein using the name of the amino acid, the three-letter abbreviation or the single letter abbreviation. The term “protein", as used herein, includes proteins, polypeptides, and peptides. As used herein, the term “amino acid sequence” is synonymous with the term “polypeptide” and / or the term “protein”. In some instances, the term “amino acid sequence” is synonymous with the term “peptide”. In some instances, the term “amino acid sequence” is synonymous with the term “enzyme”. A “conservative amino acid substitution” is one in which the amino acid residue is replaced with an amino acid residue having a similar side chain. Families of amino acid residues having similar side chains have been defined in the art. These families include amino acids with basic side chains (e.g., lysine, arginine, histidine), acidic side chains (e.g., aspartic acid, glutamic acid), uncharged polar side chains (e.g., glycine, asparagine, glutamine, serine, threonine, tyrosine, cysteine), nonpolar side chains (e.g., alanine, valine, leucine, isoleucine, proline, phenylalanine, methionine, tryptophan), beta-branched side chains (e.g., threonine, valine, isoleucine) and aromatic side chains (e.g., tyrosine, phenylalanine, tryptophan, histidine). Thus, a predicted non-essential amino acid residue in a protein of the invention is preferably replaced with another amino acid residue from the same side chain family. Conservative amino acid substitutions may occur over the full length of the sequence of a polypeptide sequence of a functional protein such as an enzyme. In one embodiment, such mutations are not pertaining the functional domains of an enzyme. In one embodiment, conservative mutations are not pertaining the catalytic centers of an enzyme. In the present disclosure and claims, the conventional one-letter and three-letter codes for amino acid residues may be used. The three-letter code for amino acids as defined in conformity with the lUPACIUB Joint Commission on Biochemical Nomenclature (JCBN). It is also understood that a polypeptide may be coded for by more than one nucleotide sequence due to the degeneracy of the genetic code. Whenever the present disclosure relates to the percentage of identity of nucleic acid or amino acid sequences to each other, these values define those values as obtained by using the EMBOSS Water Pairwise Sequence Alignments (nucleotide) programme (www.ebi.ac.uk / Tools / psa / emboss_water / ) nucleic acids or the EM-BOSS Water Pairwise Sequence Alignments (protein) programme (www.ebi.ac.uk / Tools / psa / emboss_water / ) for amino acid sequences. Alignments or sequence comparisons as used herein refer to an alignment over the whole length of two sequences compared to each other. Those tools provided by the European Molecular Biology Laboratory (EMBL) European Bioinformatics Institute (EBI) for local sequence alignments use a modified Smith-Waterman algorithm (see www.ebi.ac.uk / Tools / psa / and Smith, T.F. & Waterman, M.S. “Identification of common molecular subsequence” Journal of Molecular Biology, 1981147 (1):195-197). When conducting an alignment, the default parameters defined by the EMBL-EBI are used. Those parameters are (i) for amino acid sequences: Matrix = BLOSUM62, gap open penalty = 10 and gap extend penalty = 0.5 or (ii) for nucleic acid sequences: Matrix = DNAfull, gap open penalty = 10 and gap extend penalty = 0.5. The skilled person is well aware of the fact that, for example, a sequence encoding a protein can be “codon-optimize’’ if the respective sequence is to be used in another organism in comparison to the original organism a molecule originates from. “Protein Percent” or “Starch Percent” is generally measured by NIR spectrophotometry, but can be measured by other means well-known in the art. As used herein, the term "plant" includes whole plants, including descendants or progeny thereof. As used herein unless clearly indicated otherwise, the term "plant" intends to mean a plant at any developmental stage. The term "plant part" includes any part or derivative of the plant, including particular plant tissues or structures, plant cells, plant protoplast, plant cell or tissue culture from which plants can be regenerated, plant calli, plant clumps and plant cells that are intact in plants or parts of plants, such as seeds, kernels, cobs, flowers, cotyledons, leaves, stems, buds, roots, root tips, stover, and the like. Plant parts may include processed plant parts or derivatives, including flour, oils, extracts, protein fractions, etc. "Parts of a plant" are e.g., shoot vegetative organs / structures, e.g., leaves, stems and tubers; roots, flowers and floral organs / structures, e.g., bracts, sepals, petals, stamens, carpels, anthers and ovules; seed, including embryo, endosperm, and seed coat; fruit and the mature ovary; plant tissue, e.g., vascular tissue, ground tissue, and the like; and cells, e.g., guard cells, egg cells, pollen, trichomes and the like; and progeny of the same. Parts of plants may be attached to or separate from a whole intact plant. Such parts of a plant include, but are not limited to, organs, tissues, and cells of a plant, and preferably seeds. A "plant cell" is a structural and physiological unit of a plant, comprising a protoplast and a cell wall. The plant cell may be in form of an isolated single cell or a cultured cell, or as a part of higher organized unit such as, for example, plant tissue, a plant organ, or a whole plant. "Plant cell culture" means cultures of plant units such as, for example, protoplasts, cell culture cells, cells in plant tissues, pollen, pollen tubes, ovules, embryo sacs, zygotes and embryos at various stages of development. "Plant material" refers to leaves, stems, roots, flowers or flower parts, fruits, pollen, egg cells, zygotes, seeds, cuttings, cell or tissue cultures, or any other part or product of a plant. This also includes callus or callus tissue as well as extracts (such as extracts from taproots) or samples. A "plant organ" is a distinct and visibly structured and differentiated part of a plant such as a root, stem, leaf, flower bud, or embryo. "Plant tissue" as used herein means a group of plant cells organized into a structural and functional unit. Any tissue of a plant in planta or in culture is included. This term includes, but is not limited to, whole plants, plant organs, plant seeds, tissue culture and any groups of plant cells organized into structural and / or functional units. The use of this term in conjunction with, or in the absence of, any specific type of plant tissue as listed above or otherwise embraced by this definition is not intended to be exclusive of any other type of plant tissue. In certain embodiments, the plant part is a plant organ, tissue, or cell. In certain embodiments, the plant part is seed, pollen, oocyte, protoplast, inflorescence, embryo, or callus. As used herein, a “control plant” or “control plant part” or “control cell” or “control seed” refers to a plant or plant part or plant cell or seed that has not been subject to the methods and compositions described herein. A “control” or “control plant” or “control plant part” or “control cell” or “control seed” provides a reference point for measuring changes in phenotype of the subject plant or plant cell. A control plant or plant cell may comprise, for example: (a) a wild-type plant or cell, i.e., of the same genotype as the starting material for the genetic alteration which resulted in the subject plant or cell; (b) a plant or plant cell of the same genotype as the starting material but which has been transformed with a null construct (i.e. with a construct which has no known effect on the trait of interest, such as a construct comprising a marker gene); (c) a plant or plant cell which is a non-transformed segregant among progeny of a subject plant or plant cell; (d) a plant or plant cell genetically identical to the subject plant or plant cell but which is not exposed to conditions or stimuli (e.g., sucrose) that would induce expression of the gene of interest; or (e) the subject plant or plant cell itself, under conditions in which the gene of interest is not expressed. In certain instances, a control plant of the present disclosure is grown under the same environmental conditions (e.g., same or similar temperature, humidity, air quality, soil quality, water quality, and / or pH conditions) as a subject plant described herein. Similarly, a control protein or control protein composition can refer to a protein or protein composition that is isolated or derived from a control plant. In specific embodiments, a control plant, plant part, or plant cell is a plant, plant part, or plant cell that does not have a mutated nucleotide sequence in a gene or a regulatory region of a gene as disclosed in the present invention. As used herein with respect to a parameter, the term “decreased” or “decreasing” or “decrease” or “reduced” or “reducing” or “reduce” or “lower” or “loss” refers to a detectable (e.g., at least about 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95%) negative change in the parameter from a comparison control, e.g., an established normal or reference level of the parameter, or an established standard control. Accordingly, the terms “decreased”, “reduced”, and the like encompass partial reduction compared to a control. As used herein, the terms “eliminating” or “eliminated” or “eliminate” encompass a complete reduction, or an almost complete reduction compared to a control. For example, it refers to a 96%, 98% or 100% negative change in the parameter from a comparison control. As used herein, the terms “modification” or “modify” or any other variations of the term refers, in the context of saponin content or expression of saponin-related genes, to a modulation of the total saponin content by varying the saponin profile, as described in greater detail below. For example, if saponin B levels are reduced, with a concomitant increase in DDMP saponin levels the total saponin content does not significantly change, but instead the saponin profile is modified as a result of modifications made to the expression of saponin-related genes. As used herein with respect to a parameter, the term “increased” or “increasing” or “increase” refers to a detectable (e.g., at least about 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95%, 96%, 97%, 98%, 99%, 100%, 120%, 150%, 200%, 300%, 400%, 500%, or more) positive change in the parameter from a comparison control, e.g., an established normal or reference level of the parameter, or an established standard control. Accordingly, the terms “increased”, “increase”, and the like encompass a mild, moderate, or significant increase compared to a control. DETAILED DESCRIPTION OF THE INVENTION The present inventors have surprisingly found that certain genetic variations result in a reduction or modification of saponin levels and, accordingly, in reduced off-flavours, especially to reduced bitterness and reduced grassy notes and further in an improved overall taste profile. In a first aspect, there is thus provided a plant-based ingredient from, obtained from or obtainable from a plant, wherein the plant comprises at least one, preferably more than one, mutation(s) of at least one nucleotide sequence of a gene or part of a gene affecting saponin biosynthesis in the plant, wherein the gene or part of the gene encodes and is selected from a cytochrome P450 monooxygenase (P450), a uridine diphosphate- dependent (UDP) glycosyltansferase (UGT), a TSAR transcription factor, a basic leucine zipper (bZIP) transcription factor, or a squalene synthase, including a cytochrome P450 monooxygenase (P450), a uridine diphosphate-dependent glycosyltansferase (UGT), and / or a Triterpene Saponin Biosynthesis Activating Regulator (TSAR) transcription factor, including TSAR1, wherein the mutation reduces, modifies or eliminates the biosynthesis of saponin in a plant or a plant part in which it is expressed, preferably wherein the ingredient is analternative consumable product ingredient. In a related aspect, there is provided a method of altering, preferably reducing or eliminating at least one off-flavour in a plant, preferably a Pisum sativum plant, relative to a reference plant not comprising the at least one mutation, the method comprising the following steps: (i) providing at least one plant, preferably a pea comprising at least one nucleic acid molecule comprising at least one modification of a nucleotide sequence of at least one gene, including the regulatory region thereof, wherein the at least one gene modified encodes a saponin protein, or a gene or gene product related to the Saponin synthesis pathway as provided herein below, wherein said at least one modification affects the off- flavor pattern of a plant-based ingredient, wherein said at least one modification affects at least one nucleotide sequence of Psat03G0335100, or an homologue, preferably in a pea as deposited under NCIMB 44382, preferably in combination with at least one further mutation of the present invention; (ii) optionally: cultivating the plant, preferably the Pisum sativum plant to obtain at least one plant-based protein ingredient or composition having an altered off-flavour pattern in comparison to a plant not comprising the at least one modified gene, or the regulatory region thereof. In preferred embodiments, the above method is not an essentially biological method, as at least one non-naturally occurring SNP, or gene or portion thereof has to be introduced into a reference gene based on the disclosure. In one embodiment, the at least one mutation reduces or eliminates off-flavours relative to a reference plant not comprising the at least one mutation. In a further embodiment, the off-favours are selected from green / grassy, beany, fatty and / or bitter, or a combination thereof. In yet another embodiment, the plant-based ingredient comprises an improved taste profile, being selected from less bitter flavour, less sour flavour, less beany flavour and / or less pea-like flavour, an improved mouthfeel being selected from a less powdery mouthfeel, a less dull mouthfeel and / or a less coating mouthfeel, a less bitter aftertaste, an improved aroma being selected from a less pea-like aroma and / or a less green / grassy aroma, or any combination thereof. Any suitable method of preparing flour from plants, such as peas, may be used. The flour may be produced by milling, optionally proceeded by unhulling, a plant-based product. In another embodiment, a dehydrated legume product may be used to form the legume flour, and be produced by milling a dehydrated legume or the dehydrated legume product into a flour. The dehydrated legume may be subjected to a form of crushing or pulverizing such as by passage of the dehydrated legume through a hammermill or universal mill. By way of example, pea flour may be prepared from dried peas that are, in certain embodiments, first dehulled, cleaned, and ground to a fine flour. A typical composition of pea flour obtained from whole peas is about 20 to about 30 percent protein, about 40 to about 50 percent starch, and about 2 to about 15 percent fiber by weight. Other methods of producing the plant ingredient composition are contemplated, including using the whole pea, a crushed pea, a mashed pea, a pulverized pea, or any other form of using the pea or its components to be processed into the plant ingredient. Plant-based ingredients may be used in any delivery form and in any product applications, such as but not limited to food, beverages, dairy, fish, meat, egg alternative products, lab- grown products, fermented products, bakery, confectionary, non-dairy alternative beverages, snacks, ready to eat meals, dietary supplements; nutritional bars, pet and animal feed, cosmetics, personal care products, nutraceuticals, pharmaceuticals, and the like. In certain embodiments, preferably a Fabaceae (synonymously Leguminosae) protein ingredient, more preferably a pea (Pisum sativum), a soybean, a common bean, or a lupin protein ingredient, may be used as an alternative or as an addition to dairy, meat, fish, poultry, lab-grown proteins or fermented proteins, resulting in a hybrid, vegetarian or vegan option for consumers. Examples of dairy-alternative applications include cheese-, yoghurt- , icecream- and milk-alternatives made with pea-based ingredient to replace some or all of the dairy ingredients in such products. In other embodiments, the pea protein ingredient may be used to increase the protein content of the alternative food product, such as a bakery product, a cereal or grain product, or a pasta product. The pea protein ingredient may be used to substitute any dairy or meat, fish, poultry, egg, fermented or lab-grown ingredients, and provide an increased protein content in the consumable product. As used herein, the term “plant-based composition” refers to a composition comprising a plant-based ingredient and being a further processed and intermediate. For example, the plant-based ingredient may be, but is not limited to, pea ingredient, soy ingredient, lupin ingredient, common beans ingredient, corn ingredient, potato ingredient, wheat ingredient, pulse ingredient, chickpea ingredient, canola ingredient, rice ingredient, sunflower ingredient, and combinations thereof. The plant-based composition may include a textured plant-based ingredient, such as a textured vegetable protein or “TVP”, a plant-based concentrate, a plant-based isolate, a hydrolyzed ingredient or combinations thereof, in any delivery form such as a powder, liquid, gel, injection, and the like. The plant-based composition may further comprise an ingredient obtained from an animal source, from a microbe, a fungi, fermentation and / or cell culture, which is termed herein also as “non-plant- based”. Such a non-plant-based ingredient may in some embodiments be present in a plant-based composition in a low concentration of 0.5% or less, up to 5%, such as 1%, 2%, 3%, 4%, 5%, up to 10%, such as 6%, 7%, 8%, 9% 10%. In other embodiments, a non- plant-based ingredient may be present in a plant-based composition in a higher concentration of 10% or more, such as 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, etc. Typically, however, plant-based compositions are completely free of non-plant-based ingredients, or contain non-plant-based ingredients in a low concentration of up to 10%. In a certain aspect, the present invention provides a method of making an alternative food product comprising a plant ingredient with reduced or eliminated off-flavours, achieved by a reduced or modified saponin content. The alternative food product preferably has a neutral taste, meaning no or very little off-flavours such as bitterness or a pea or green / grassy flavour, which is usually perceived as undesired by a consumer with regards to food ingredients. It was unexpectedly discovered that although the total saponin content in the pea plant does have an effect on the off-flavour perceptions in ingredients produced from the peas, an overall reduction in the total saponin content may not always have the effect of improving the organoleptic properties of the pea-based ingredient. Instead, it is believed that while the reduction of certain saponin compounds may reduce bitterness, grassiness, or other off-flavours, it was found that the overall saponin profile, namely the relative concentrations of different saponins to each other and in the total saponin content, may result in improved organoleptic perception, including the reduction of bitterness and other off-flavours, even if the quantitative amount of total saponins is not eliminated, reduced or significantly reduced overall. Therefore, there appears to be a complex relationship between different saponin compounds, so targeting specific steps in the saponin biosynthetic pathway, and precursors to the saponin biosynthetic pathway, to reduce, eliminate or modify the expression of certain targeted enzymes in the saponin biosynthesis pathway or related to saponin biosynthesis may have different desirable effects on the flavour perception of plant ingredients, such as protein ingredients, made from peas, other legumes or other plant sources. The saponin content of legumes, such as peas, comprises a complex mixture of saponin compounds including saponin A, saponin B, DDMP saponin, and saponin E, which are components of the total saponin content and saponin profile produced in the plant. The biosynthetic pathway of saponin is described in the literature, for example by Moses et al, “Metabolic and functional diversity of saponins, biosynthetic intermediates and semi- synthetic derivatives,” Crit. Rev. Biochem, Mol. Biol.2014 Nov; 49(6): 439-462. It involves sequential actions of three classes of enzymes that are encoded by multi-gene families. Oxidosqualene cyclases (OSCs) represent the first class. They construct various triterpenoid scaffolds via cyclization of a common precursor, typically a squalene, such as 2,3-oxidosqualene, which is considered the first committed step in the biosynthesis of triterpenoid saponin. The triterpenoid skeletons formed after the cyclization step subsequently undergo various modifications by tailoring enzymes, including oxidation mediated by cytochrome P450 monooxygenases (P450s), that represent the second class of enzymes in the saponin pathway and form diverse triterpenoid aglycones, and glycosylation catalyzed by uridine diphosphate-dependent (UDP) glycosyltansferases (UGTs), the third class of enzymes in the saponin pathway. This conjugation step is important for the biological activities and chemical properties of saponins by regulating triterpenoid aglycones, including increasing their stability, water solubility and cell compartmentalization. OSCs include for example beta-amyrin synthases, encoded by BAS genes, such as BAS1, cycloartenol synthases (encoded by gene CAS), lanosterol synthases (encoded by gene LAS) or lupeol synthases (encoded by gene LUP). Cytochrome P450 monooxygenases include beta-amyrin hydroxylases, such as e.g. subfamilies CYP93E and CYP72A, that are considered to be involved in saponin biosynthesis. UGTs include e.g. DDMPTransferases, cellulose synthase superfamily-derived glycosyl transferases (CysGT). In addition to an enzymatic regulation of the saponin pathway, transcription factors (TFs) also contribute to the positive or negative regulation of saponin biosynthesis. WRKY, APETALA2 / Ethylene Response Factor (AP2 / ERF) and Basic HelixLoop-Helix (bHLH) positively regulate triterpenoid saponin biosynthesis induced by phytohormone methyl jasmonate (MeJA) signaling. In the legume Medicago truncatula (M. truncatula), two JA- inducible bHLH TFs, Triterpene Saponin Biosynthesis Activating Regulator 1 (TSAR1) and TSAR2 positively regulate non-hemolytic and hemolytic triterpenoid saponin biosynthesis, respectively. The basic leucine zipper (bZIP) TFs, bZIP17 and bZIP60 have been identified as negative regulators. They downregulate triterpenoid saponin synthesis in M. truncatula by suppressing the activities of TSAR1 and TSAR2. Homologs of these saponin-related genes for enzymes and transcription factors can be found in peas and other plant species, and such homologs are within the scope of the invention. Especially BAS1 has been suggested as being the main regulator of saponin biosynthesis and as being responsible for the vast majority of saponin content of plant-based ingredients. Attempts of knocking out BAS1 in plants for the production of plant-based food ingredients have been made. However, since BAS1 is upstream of the saponin biosynthesis pathway, the complete knock-outs have led to reduced plant vigor, non-viable plants, and / or reduced plant yields. It has been surprisingly found in the present invention that certain genes encoding enzymes of the saponin pathway other than OSCs or BAS1, or genes encoding enzymes or regulators, such as transcription factors, that affect the saponin pathway, also have different effects on expression on saponin. It has been found herein that the saponin content in a plant, such as a pea line or variety, is dependent on the expression of these genes, and variations of that expression result in plant products, such as peas, having different taste profiles. Identifying plants, such as pea lines or varieties, having altered expression of one or more of these genes enables detection methods to select plants having reduced or modified saponin content, and therefore a reduced off-flavour perception in products obtained from such plants, such as protein ingredients made from peas. In certain embodiments, the plant-based ingredient is derived from a plant comprising at least one nucleotide sequence comprising a specific saponin biosynthesis pathway signature genomic pattern resulting, inter alia, in a reduced off-flavor phenotype, wherein the at least one nucleotide sequence is independently selected from: (i) a DNA sequence of any one of SEQ ID NO.1-10, 13; (ii) a DNA sequence having at least 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, preferably at least 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, or at least 99% sequence identity to a DNA sequence of any one of SEQ ID NO. 1-10, 13, respectively; (iii) a DNA sequence which is a homologue, an orthologue or an analogue of a sequence of any one of SEQ ID NO.1-10, 13; (iv) a DNA sequence of any one of SEQ ID NO.14-23, 26; (v) a DNA sequence having at least 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, preferably at least 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, or at least 99% sequence identity to a DNA sequence of any one of SEQ ID NO.14-23, 26, respectively; and / or (vi) a DNA sequence encoding a polypeptide having at least 70% sequence identity, preferably at least 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, more preferably at least 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, or at least 99% sequence identity, to any one of SEQ ID NO. 27-36, 39, respectively. In another embodiment, the at least one nucleotide sequence is selected from: (i) a gene or part of the gene being selected from Psat03G0464100, Psat07G0620600, Psat07G0620500, Psat01G0001900, Psat02G0493100, Psat01G0576500, Psat03G0335100, Psat04G0244300, Psat03G0272300, Psat06G0292900, and / or Psat02G0523800; preferably wherein the gene or part of the gene is Psat03G0335100; (ii) a DNA sequence having at least 80, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, preferably at least 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, or at least 99% sequence identity to a DNA sequence of any one of Psat03G0464100, Psat07G0620600, Psat07G0620500, Psat01G0001900, Psat02G0493100, Psat01G0576500, Psat03G0335100, Psat04G0244300, Psat03G0272300, Psat06G0292900, and Psat02G0523800; or (iii) a DNA sequence which is a homologue, an orthologue or an analogue of a sequence of any one of Psat03G0464100, Psat07G0620600, Psat07G0620500, Psat01G0001900, Psat02G0493100, Psat01G0576500, Psat03G0335100, Psat04G0244300, Psat03G0272300, Psat06G0292900, and Psat02G0523800. In yet another embodiment , the at least one mutation comprises a substitution within an exon of the gene or part of the gene, within an intron of the gene or part of the gene, and / or a substitution within a regulatory element upstream of the coding region. In another embodiemtn, the at least one mutation comprises one or more substitutions selected from the mutations shown in any one of Tables 4 to 14, or any combination thereof, preferably wherein there is a specific combination of at least two, at least three, at least four, at least five, at least six, or more, individual mutations shown in any one of Tables 4 to 14. The plant or plant part in which the saponin pathway is modulated according to the present invention may be a legume. In one embodiment of the various aspects disclosed herein, the plant or plant part may be selected from a crop, including soybean (Glycine max), beans (Phaseolus spp.), common bean (Phaseolus vulgaris), fava bean (Vicia faba), mung bean (Vigna radiata), pea (Pisum sativum), chickpea (Cicer arietinum), peanut (Arachis hypogaea), lentils (Lens culinaris, Lens esculenta), lupins (Lupinus spp.), white lupin (Lupinus albus), mesquite (Prosopis spp.), carob (Ceratonia siliqua), tamarind (Tamarindus indica), alfalfa (Medicago sativa), barrel medic (Medicago truncatula), birdsfood trefoil (Lotus japonicus), licorice (Glycyrrhiza glabra), clover (Trifolium spp.), oat, chickpea, kidney bean, corn, potato, wheat, sunflower, canola or rice. In preferred embodiments, the plant or plant part may be selected from a Fabaceae (synonymously Leguminosae), more preferably from plant or plant part of pea (Pisum sativum), a soybean (Glycine max), beans (Phaseolus spp.), including common bean (Phaseolus vulgaris), or a lupin (Lupinus spp.), including white lupin (Lupinus albus). The plant or plant part may thus also be selected from com (Zea mays), Brassica species, Brassica napus, Brassica rapa, Brassica juncea, rice (Oryza sativd), rye (Secale cereale), sorghum (Sorghum bicolor, Sorghum vulgare), millet, pearl millet (Pennisetum glaucum), proso millet (Panicum miliaceum), foxtail millet (Setaria italica), finger millet (Eleusine coracana), sunflower (Helianthus annuus), safflower (Carthamus tinctorius), wheat (Triticum aestivum), tobacco (Nicotiana tabacum), potato (Solanum tuberosum), peanuts (Arachis hypogaea), cotton (Gossypium barbadense, Gossypium hirsutum), sweet potato (Ipomoea batatus), cassava (Manihot esculenta), coffee (Coffea spp. ), coconut (Cocos nucifera), pineapple (Ananas comosus), citrus trees (Citrus spp.), cocoa (Theobroma cacao), tea (Camellia sinensis), banana (Musa spp.), avocado (Per sea americana), fig (Ficus casica), guava (Psidium guajava), mango (Mangifera indica), olive (Olea europaea), papaya (Carica papaya), cashew (Anacardium occidentale), macadamia (Macadamia integrifolia), almond (Prunus amygdalus), sugar beets (Beta vulgaris), sugarcane (Saccharum sppf, oats, barley, vegetables, ornamentals, and conifers. In certain preferred embodiments, the plant or plant part the ingredient is obtained from is a legume, preferably pea (Pisum sativum). In preferred embodiments, saponin is saponin B and / or 2,3-dihydro-2,5-dihydroxy-6- methyl-4H-pyran-4-one (DDMP). The following genes of the saponin biosynthesis pathway have been identified and located in the Pisum sativum Chinese cultivar or variety Zhongwan 6 ZW6 (PeaZW6) as reference genome as listed in Table 1: Table 1: Chromosome (KE_ZW6_hq- ChromosomalGene _ID ZFunctional .)LoW6 Gene namev1cationclass chr3371104238-371106116Psat03G0464100 Cyp93E8 P450 chr7505657355-505660539 Psat07G0620600 Cyp72A61 P450chr7 505592004-505602221 Psat07G0620500DDMPTransferase UGTchr1 317319-321370 Psat01G0001900 UGT chr2 465101283-465117162 Psat02G0493100UGTchr1 457955277-457956722 Psat01G0576500UGTchr3 271527974-271529848 Psat03G0335100 TSAR1 TFchr4 163844269-163845654 Psat04G0244300 TSAR2 TFchr3 228616943-228620122 Psat03G0272300 bZIP17 TFchr6 235771215-235773539 Psat06G0292900 bZIP60 TFchr7 540360783-540367597 Psat07G0687800 PsBAS1 OSCchr4 482243608-482259128 Psat04G0588000 PSX OSCIt has been discovered that certain genes have a desirable impact on saponin biosynthesis, resulting in an organoleptically favourable overall saponin profile, while reducing or minimizing the loss of other benefits of saponin in the plant. Correlation analyses between synthesis of various saponins and off flavours, especially pea flavour, fresh pea flavour and green grassy flavour showed a strong correlation of saponin B with these off-flavours (Table 3). Correlation analyses also indicated a relationship between DDMP and bitterness perception. It was especially discovered that some genes affect mainly saponin B synthesis or DDMP synthesis. For example, enzymes of classes P450 and UGT strongly correlate with DDMP synthesis, and the modulation of these enzymes is believed to affect the bitterness perception in peas and pea-based ingredients such as pea-based protein ingredients. Similarly, the modulation of genes affecting saponin B synthesis are expected to have an effect on the grassiness or “pea-like” flavour associated with pea-based ingredients, such as pea protein ingredients. In addition, the present inventors have surprisingly detected an additional gene in P. sativum, namely Psat02G0523800 (chromosome KE_ZW6_hq-v1.chr2, chromosomal location 480996147-480997055), to strongly correlate with saponin expression, especially with Saponin B expression, in mature pea seeds. This gene putatively encodes a squalene synthase, a farnesyl diphosphate synthase, an isoprenoid synthase domain or a terpenoid synthase, most likely a squalene synthase, which have not been previously identified as being related to an enzyme of or affecting the saponin biosynthesis pathway. Without being bound to theory, it is herein suggested that there might be an interaction between the activity of the enzyme encoded by Psat02G0523800, and the saponin pathway, and accordingly with saponin production. This interaction could e.g. be that the enzyme encoded by Psat02G0523800 is involved in the saponin pathway upstream of 2,3- oxidosqualene, or that it interacts with an enzyme involved in the saponin pathway. The term “putative squalene synthase” as used herein can be used interchangeably with “squalene synthase” and refers to the gene product of Psat02G0523800. The present inventors have identified certain mutations in the gene IDs listed in Table 1 that reduce, modify or eliminate, especially reduce or modify, expression of saponin and, therefore, reduce off-flavours in a plant or plant part in which they are expressed. In some preferred embodiments, the mutation is present in a gene or part of a gene encoding a cytochrome P450 monooxygenase (P450), a uridine diphosphate-dependent glycosyltansferase (UGT), a TSAR transcription factor, or a basic leucine zipper (bZIP) transcription factor. More preferably, the mutation is present in a gene or part of a gene encoding a cytochrome P450 monooxygenase or a uridine diphosphate-dependent glycosyltansferase. In other preferred embodiments, the mutation is present in a gene or part of a gene encoding a squalene synthase, a cytochrome P450 monooxygenase (P450), a uridine diphosphate-dependent glycosyltansferase, a TSAR transcription factor, or a bZIP transcription factor. More preferably, the mutation is present in a gene or part of a gene encoding a squalene synthase, a cytochrome P450 monooxygenase or a uridine diphosphate-dependent glycosyltansferase. In yet other preferred embodiments, the mutation is present in a gene or part of a gene encoding a squalene synthase or a transcription factor, such as TSAR or bZIP. Preferred TSAR transcription factors are TSAR1 or TSAR2, especially TSAR1. In some embodiments, the mutation comprises a substitution within an exon of the gene or part of the gene. In some embodiments, the mutation comprises a substitution within an intron of the gene or part of the gene. The mutation may e.g. result in a splice acceptor variant, a splice donor variant or in a gained stop. The mutation is in some preferred embodiments a substitution resulting from TILLING. Tables 4-14 in Example 3 list preferred mutations according to the present invention. Notably, in preferred embodiments, more than one mutation is present in at least two different genes. The skilled person will understand that the ZW6 genome serves herein as reference genome for annotating these mutations. The skilled person will accordingly know how to correctly annotate these mutations to other genes or sequences of the saponin pathway of other plants, such as of other pea lines, especially elite pea lines. SEQ ID NOs 1-10, 13-23, 26-36 and 39 relate to the gene IDs of the ZW6 genome. The identified mutations can be annotated to those sequences by the skilled person, or to any other sequences of any other sequence of the saponin pathway. In some embodiments, the mutation comprises a substitution within a regulatory element upstream of the coding region. These regulatory elements include e.g. untranslated regions (UTRs), transcription start sites (TSS), TATA-Boxes or G-Box-like elements. These regulatory elements are assigned in SEQ ID Nos: 1-13 in Tables 18-22. The skilled person will know how to assign or identify such mutations in SEQ ID Nos.1-13 accordingly. In some further embodiments, the mutation results in an introduction of a further ATG start codon, upstream of the actual or putative ATG start codon. The altered expression of one or more of the genes listed above may result from a mutation, deletion or suppression of the gene, which results in the reduction, significant reduction or elimination of off-flavours, particularly bitterness, associated with saponins. The altered expression of the gene or genes can be achieved by mutagenesis, TILLING, or genetic engineering. Identification and selection of plants comprising genes with an altered expression can be performed using marker-assisted selection using random or functional DNA markers. Mutations as described herein may be introduced by mutagenesis, which may be performed in accordance with any of the techniques known in the art. As used herein, "mutagenization", "mutagenized" or "mutagenesis" includes both random mutagenesis and site-specific mutagenesis or "genome editing" or "gene editing". In random mutagenesis, modification at the DNA level is not produced in a targeted manner. The plant cell or the plant may be exposed to mutagenic conditions, such as TILLING, via UV light exposure or the use of chemical substances. An additional method of random mutagenesis is mutagenesis with the aid of a transposon. Location-specific mutagenesis enables the introduction of modification at the DNA level in a target-oriented manner at predefined locations in the DNA. For example, TALENS, meganucleases, homing endonucleases, zinc finger nucleases, or a CRISPR / Cas system as further described herein may be used for this. In certain embodiments, at least one signature mutation of the Tables presented herein related to genes involved in the saponin expression and / or the saponin biosynthesis pathway, or the analogues, orthologues, paralogues and homologues from other plants screened as also disclosed herein below can be inserted into a plant of interest in a site- directed way via genome editing, or by random mutagenesis. The method of the first aspect can, for instance, be used as part of or in combination with breeding programs, genome editing, mutagenesis, such as TILLING (Targeting Induced Local Lesions in Genomes) approaches, or other means of developing of new plant lines, including donor lines, comprising the modified saponin or saponin biosynthesis related alleles according to the present invention. An allele can be detected by any means known in the art, including hybridization to allele- specific oligonucleotides, such as competitive allele specific PCR (KASP), or simply by nucleotide sequencing of the respective polymorphic region, including next generation sequencing and / or high throughput sequencing methods. Markers and suitable probes, including fluorescent probes, can be easily designed based on the mutation of the SNPs in the convicilin gene of particular interest as provided with the present invention. In certain embodiments, the method may comprise an amplification step, such as PCR amplification or LCR (ligase chain reaction, a technique well known to the skilled person) amplification, to genotype one or more polymorphic positions and / one to detect one or more alleles associated with an improved trait DNA amplifications methods are well known in the art. Embodiments relating to allele-specific amplification, including KASP, may comprise a non- allele-specific amplification step followed by allele-specific amplification or may use allele- specific amplification direction on the provided genomic DNA. The method according to the present invention may be utilized for marker-assisted selection (MAS; Sun et al., 2020), including genomic selection (GS) also referred to as genome wide selection (GWS). Chemical- or radiation-induced mutagenesis is well established in the art and may be performed by any known suitable method, such as but not limited to EMS (ethyl methanesulfonate) mutagenesis or UV mutagenesis. As chemical- or radiation-induced mutagenesis is a random mutagenesis approach, expression of convicilin may be measured, as disclosed herein or by any suitable method known in the art. Through measuring the expression, mutated one or more plants having an increased expression of convicilin can be identified and / or selected after chemical- or radiation-induced mutagenesis. Introduction may be through stable or transient introduction by means of transformation and / or insertion using genome-modification technology. Preferably, the introduction of the at least one functional copy comprised its integrated into the chromosomal plant genome and / or the chloroplast genome. Transformation may be performed by any method known in the art, such as but not limited to agrobacterium-mediated transformation, particle bombardment, PEG-mediated transformation, particle uptake or electroporation. Introduction through genome-modification technology may be performed by any site- specific genome modification technique known in the art using an SDN-3 approach, wherein the introduced sequence may be inserted by replacing at least on endogenous copy of a convicilin encoding gene or may be introduced elsewhere in the genome. Embodiments using a) introduction and / or b) mutagenesis by genome modification, rely on a genome modification system, wherein a genome modification system refers to any DNA, RNA and / or amino acid sequence introduced into the cell, on a suitable vector and / or coated on a particles and / or directly introduced, wherein the genome modification system causes the modification of the genome of the cell in which it has been introduced, wherein the genome modification system comprises at least one site-directed nuclease, nickase or inactivated variant thereof, and optionally at least one further molecule, such as a guide molecule. A ʺsite-directed nucleaseʺ herein refers to a nuclease or an active fragment thereof, which is capable of specifically recognizing and cleaving DNA at a certain location, the target sequence. Such nucleases typically produce a double-strand break (DSB), which is then repaired by non-homologous end-joining (NHEJ) or homologous recombination (HR). Site- specific nucleases include meganucleases, homing endonucleases, zinc finger nucleases, transcription activator-like nucleases and CRISPR nucleases, or variants including nickases or nuclease-dead variants thereof. A "CRISPR nuclease", as used herein, is a specific form of a site-directed nuclease and refers to any nucleic acid guided nuclease which has been identified in a naturally occurring CRISPR system, which has subsequently been isolated from its natural context, and which preferably has been modified or combined into a recombinant construct of interest to be suitable as tool for targeted genome engineering. Any CRISPR nuclease can be used and optionally reprogrammed or additionally mutated to be suitable for the various embodiments according to the present invention as long as the original wild-type CRISPR nuclease provides for DNA recognition, i.e., binding properties. CRISPR nucleases also comprise mutants or catalytically active fragments or fusions of a naturally occurring CRISPR effector sequences, or the respective sequences encoding the same. A CRISPR nuclease may in particular also refer to a CRISPR nickase or even a nuclease-dead variant of a CRISPR polypeptide having endonucleolytic function in its natural environment. A variety of different CRISPR nucleases / systems and variants thereof are meanwhile known to the skilled person and include, inter alia, CRISPR / Cas systems, including CRISPR / Cas9 systems (EP2771468), CRISPR / Cpf1 systems (EP3009511B1), CRISPR / C2C2 systems, CRISPR / CasX systems, CRISPR / CasY systems, CRISPR / Cmr systems, CRISPR / MAD systems, including, for example, CRISPR / MAD7 systems (WO2018236548A1) and CRISPR / MAD2 systems, CRISPR / Cas ^ systems (Pausch et al., Science, 2020, 10.1126 / science.abb1400), CRISPR / CasZ systems and / or any combination, variant, or 30 catalytically active fragment thereof. A nuclease may be a DNAse and / or an RNAse, in particular taking into consideration that certain CRISPR effector nucleases have RNA cleavage activity alone, or in addition to the DNA cleavage activity. The ʺguide moleculeʺ or ʺguide nucleic acid sequenceʺ (usually called and abbreviated as guide RNA, crRNA, crRNA+tracrRNA, gRNA, sgRNA, depending on the corresponding CRISPR system representing a prototypic nucleic acid-guided site-directed nuclease system), which recognizes a target sequence to be cut by the nuclease. The at least one ʺguide nucleic acid sequenceʺ or ʺguide moleculeʺ comprises a ʺscaffold regionʺ and a ʺtarget regionʺ. The ʺscaffold regionʺ is a sequence, to which the nucleic acid guided nuclease binds to form a targetable nuclease complex. The scaffold region may comprise direct repeats, which are recognized and processed by the nucleic acid guided nuclease to provide mature crRNA. A pegRNAs may comprise a further region within the guide molecule, the so-called ʺprimer-binding siteʺ. The ʺtarget regionʺ defines the complementarity to the target site, which is intended to be cleaved. A crRNA as used herein may thus be used interchangeably herein with the term guide RNA in case it unifies the effects of meanwhile well-established CRISPR nuclease guide RNA functionalities. Certain CRISPR nucleases, e.g., Cas9, may be used by providing two individual guide nucleic acid sequences in the form of a tracrRNA and a crRNA, which may be provided separately, or linked via covalent or non-covalent bonds / interactions. The guide RNA may also be a pegRNA of a Prime Editing system. The at least one guide molecule may be provided in the form of one coherent molecule, or the sequence encoding the same, or in the form of two individual molecules, e.g., crRNA and tracr RNA, or the sequences encoding the same. In certain embodiments, a donor plant or donor plant population, comprising one or more alleles associated with an improved trait according to the present invention, may be crossed with a recipient plant or a recipient plant population, such as a plant of an elite line or any plant of interest, to introduce one or more alleles associated with an improved trait in the recipient plant or plant population, e.g. as part of a breeding program. The method according to the present invention may be used to identify one or more progenies of such crossings, having an improved trait. In certain embodiments, the plants, preferably the peas, produced by these selected plant, preferably pea, lines or varieties have a lower or modified saponin content, and therefore lower off-flavour perception, as compared to peas from plants in which the expression of one or more of the biosynthetic pathway genes is not reduced, significantly reduced, or eliminated. The selected pea plants are cultivated, and the peas may be harvested from these plants. The protein ingredient can be extracted from the harvested peas, resulting in a pea protein ingredient having reduced off-flavours as compared to a control (or reference) pea protein ingredient made from peas in which the expression of one or more of these genes is not altered (hereinafter referred to as “control peas”). Starch, carbohydrate, lipid and oil ingredients may be produced in a similar manner, such as by extraction, to result in pea-based ingredients having reduced off-flavours as compared to ingredients obtained from control peas. The present inventors have identified a pea line, termed KWS063, showing a reduced saponin profile. The ingredients thereof, especially the protein ingredients, are therefore suited to be used in alternative food products according to the present invention. The seeds from pea line KWS063, the plants produced from the seed, the hybrid pea plants produced from the crossing of the variety with any other pea plant, hybrid seeds, and various parts of the hybrid pea plant can be utilized for plant-based ingredients. Industrial uses include but are not limiting to, human food and as a raw material in industry. "Progeny” in the context of the plants, preferably the pea lines, as discussed herein include an F1 pea plant produced from the cross of two pea plants where at least one plant includes a pea line, variety, or cultivar represented by a sample of seeds which have been deposited under the terms of the Budapest Treaty as NCIMB 44382, or crossed therewith, and progeny further includes, but is not limited to, subsequent F2, F3, F4, F5, F6, F7, F8, F9, and F10 generational crosses with the recurrent parental line. In certain preferred embodiments, peas from KWS063 can be used to produce a pea meal or flour. A representative sample of seeds of said plant was deposited at NCIMB Ltd. with NCIMB accession number 44382, wherein a processed plant-based ingredient from the plant cultivated from said deposit provides an improved taste profile as compared to a plant- based ingredient from a pea from a control or reference Pisum sativum plant. Pea meal or flour produced from KWS063 can also be used to produce a pea protein concentrate, a pea protein isolate, pea protein texturate, and any other form of ingredient obtained or extracted from the peas. Additionally, peas from KWS063 can be used to produce various types of “fillers” in food products as well as in alternative food products. Examples of food products containing pea derived products are protein powder, meat-free burgers / minced meat / sausages, dairy alternative drinks, yogurt alternatives, vegan cheese and puffs, and protein bars. Thus, the peas from KWS063 can be processed to produce a texture and appearance similar to many other foods. Peas from KWS063 can be used to produce edible protein ingredients which offer a healthier replacement for animal protein in alternative meats, alternative dairy products, beverages, nutritional supplements, and the like. Peas are approximately 23-31% protein, 37%-49% starch, and 14-26% dietary fiber, by dry weight. Peas being a legume crop have two aspects that distinguish them from most other food crops. Firstly, they are rich with macro and micronutrients: being a good source of protein (rich with essential amino acids as tryptophan and lysine), slowly digestible carbohydrates, B group vitamins, minerals, dietary fiber (soluble and insoluble), phytosterols, and α-linolenic, acid. They also provide some amounts of squalene, tocopherols, polyphenols and triterpenic acids. The alternative food product described herein may include one or more lipid compositions, for example a fat, an oil, or combinations thereof. In general, fats refer to lipid compositions that are solid at room temperature, whereas oils are liquid at room temperature. The lipid compositions may include saturated fatty acids (also referred to as “saturated fats”), unsaturated fatty acids (also referred to as “unsaturated fats”), or combinations thereof. The lipid composition may include, but are not limited to, vegetable oil, coconut oil, palm oil, sunflower oil, soy oil, canola oil, or combinations thereof. The consumable product may include between 1% and 80%, between 1% and 70%, between 1% and 10%, between 1% and 5%, between 5% and 30%, between 10% and 25%, between 10% and 75%, or between 15% and 70% by weight of a lipid composition depending on the type of dairy substitute. An ordinarily skilled artisan will understand the appropriate lipid composition inclusion rate for a given composition. The alternative food product may include water. For example, the alternative food product may include between 1% and 80%, between 5% and 75%, between 15% and 70%, between 45% and 65%, between 50% and 60%, between 1% and 20%, or between 5% and 15% by weight of water depending on the type of alternative food product. In some aspects, the alternative food product includes both water and a plant-based ingredient. The total of the water and plant-based ingredient may be e.g. between 50% and 95% or between 60% and 90% by weight of the composition. The alternative food product may include fiber. The fiber may include, but is not limited to, pectin, apple fiber, psyllium, flax fiber, rice bran extract, Konjac flour, and the like. The consumable product may include between 0.01% (wt) and 3% (wt), between 0.05% (wt) and 2% (wt), or between 0.1% (wt) and 2% (wt) of fiber. The consumable product may include fiber in an amount up to 0.5% (wt), up to 1% (wt), up to 1.5% (wt), up to 2% (wt), up to 2.5% (wt), or up to 3% (wt). The alternative food product may include starch. The starch may include a pregelatinized starch, a modified starch, or combinations thereof. The starch may include, but is not limited to, com starch, potato starch, tapioca starch, and the like. The alternative food product may include between 0.5% (wt) and 25% (wt), between 1.0% (wt) and 20% (wt), or between 2% (wt) and 18% (wt) of starch. The alternative food product may include a hydrocolloid. For example, the alternative food product may include guar gum, xanthan gum, locust bean gum, carrageenan, cellulose, konjac gum, and combinations thereof. The alternative food product may include between 0.01% and 5%, between 0.05% and 4.5%, between 0.1% and 4.0%, or between 0.5% and 3.8% by weight of hydrocolloid. The alternative food product may include up to 5%, up to 4.5%, up to 4.0%, up to 3.8%, up to 3.5%, up to 2.5%, up to 2.0%, or up to 1.0% by weight of hydrocolloid. The alternative food product may include lecithin. The alternative food product may include between 0.01% and 10%, between 0.05% and 8.0%, or between 0.1% and 5% by weight lecithin. The alternative food product may include a preservative. For example, the alternative food product may include a preservative such as, but not limited to potassium sorbate. A consumable product or the consumable product of the present invention may include a preservative in an amount up to 0.1%, up to 0.5%, or up to 1.0% by weight of the alternative food product. The alternative food product may include a flavour or seasoning. For example, the alternative food product may include a natural or artificial flavour(s) and / or seasonings. Seasonings may include, but are not limited to, sweetener(s), salt (e.g., sodium chloride, potassium chloride, and the like), cocoa, chocolate, cinnamon, nutmeg, coconut, almond, combinations thereof, and the like. The alternative food product may include between 1% and 20%, between 1.5% and 10%, between 5% and 20%, or between 2% and 18% of a flavour or seasoning. The alternative food product may be free of any flavours or seasoning. In some embodiments, the alternative food product may include between 0.001% and 3.0%, between 0.01% and 2.0%, or between 0.025% and 1.75% of a salt. The alternative food product may be free of salt. The alternative food product may include a sweetener. Suitable sweeteners are known and described in the art. The sweetener can be at least one of a non-caloric sweetener or a caloric sweetener. The sweetener can be any type of sweetener, for example, a sweetener obtained from a plant or plant product, or a physically or chemically modified sweetener obtained from a plant, or a synthetic sweetener. Exemplary sweeteners include steviol glycosides, mogrosides, sucrose, fructose, glucose, erythritol, maltitol, lactitol, sorbitol, mannitol, xylitol, tagatose, trehalose, galactose, rhamnose, cyclodextrin (e.g., a- cyclodextrin, b-cyclodextrin, and g-cyclodextrin), ribulose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose or isomaltulose, erythrose, deoxyribose, gulose, idose, talose, erythrulose, xylulose, psicose, turanose, cellobiose, glucosamine, mannosamine, fucose, fuculose, glucuronic acid, gluconic acid, glucono-lactone, abequose, galactosamine, xylo- obgosaccharides (xylotriose, xylobiose and the like), gentio- obgoscaccharides (gentiobiose, gentiotriose, gentiotetraose and the like), galacto- obgosaccharides, sorbose, ketotriose (dehydroxyacetone), aldotriose (glyceraldehyde), nigero- obgosaccharides, fructoobgosaccharides (kestose, nystose and the like), maltotetraose, maltotriol, tetrasaccharides, mannan-oligosaccharides, malto-oligosaccharides (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose and the like), dextrins, lactulose, melibiose, raffmose, rhamnose, ribose, sucralose, acesulfame K, aspartame, saccharin, coupling sugars, soybean oligosaccharides, and combinations thereof. D- or L- configurations can be used when applicable. The alternative food product may include an acid. Suitable acids include, but are not limited to, citric acid, lactic acid, sorbic acid, malic acid, combinations thereof, and the like. The alternative food product may include an acid in an amount up to 0.001%, up to 0.005%, up to 0.01%, up to 0.1%, up to 1.0%, up to 1.5%, or up to 2.0% of the alternative food product. The food product may include between 0.0001% and 2.0%, between .0002% and 1.5%, between 0.0003% and 1.0% by weight of an acid. Example 1: Sensory Evaluation Framework of Different Pea Lines Using a trained sensory panel, data were generated to compare different pea lines on various organoleptic attributes. 20 pea samples were prepared by soaking each pea sample in water for 24 hours, then cooking the peas in their soaking water until soft. The cooked peas were pureed and evaluated by the panel for a range of appearance (A), aroma (AR), flavour (FL), mouthfeel (MF) and aftertaste (AT) attributes. The results of the sensory panel are shown in Table 2: Cluster Characterization Appearance Shiny Aroma Off-Note C1FlavourLow overall intensity, but high Bitter, Umami and SourMouthfeel thin viscosity Aftertaste Bitter Appearance Bright Colour Aroma Starch, Peanut, Off-Note C2FlavourStarch, Peanut, SourMouthfeel Powdery, Dull, Coating Aftertaste Starch Appearance Bright Colour, Shiny Aroma Low overall intensity, but high Savoury and Peanut, Off- C3 Note FlavourPeanut, sweetAftertaste Low aftertaste AppearanceC4 Dark Colour, low shininessAroma Overall Intensity, Pea, Green / Grassy, Fresh Pea Flavour Overall Intensity, Pea, Green / Grassy, Fresh Pea, Salty MouthfeelPowdery, Dry, Dull, thick ViscosityAftertaste Overall Intensity, Pea Appearance Dark Colour, Shiny Aroma Overall Intensity, Pea, Green Grassy, Fresh Peanut, C5 Savoury Flavour Overall Intensity, Pea, Green Grassy, Fresh Peanut, Savoury, Sweet Aftertaste Overall Intensity, Pea Five attribute clusters were identified, as listed in Table 2 (C1-C5). Cluster 1 is related to pea, green / grassy, fresh pea, savoury, earthy, salty and sweetness attributes. Cluster 2 is more pronounced in shininess, moistness & umami flavour. Cluster 3 indicates starch and peanut notes and a higher powdery, coating and burning mouthfeel. Cluster 4 is characterized by an off note, savoury and bitter flavour as well as dry and dull mouthfeel. Cluster 5 is centrally positioned and is described by a more intense sour flavour. This evaluation indicates that various attributes can be identified and selected in peas to provide the desired organoleptic profile in the pea-based ingredient. Example 2: Correlation Analysis Pearson correlation was done using the cor function from the stats package in R returning correlation coefficients for all comparisons of saponins and tastes or flavours. The correlation coefficience matrix was visualized using the corrplot function from the package corrplot in R (data not shown). Table 3 shows the correlations between saponin and different off-flavours: Saponin DDMP Total Overall Pea Green Fresh B Saponin Saponin Intensity Grassy Pea Saponin B 1.00 0.29 0.82 0.92 0.90 0.94 0.92 DDMP Saponin 0.29 1.00 0.79 -- -- -- -- Total Saponin 0.82 0.79 1.00 0.69 0.64 0.63 0.60 Overall Intensity 0.92 -- 0.69 1.00 0.97 0.91 0.91 Pea 0.90 -- 0.64 0.97 1.00 0.93 0.92 Green Grassy 0.94 -- 0.63 0.91 0.93 1.00 0.96 Fresh Pea 0.92 -- 0.60 0.91 0.92 0.96 1.00 Example 3: Genetic Mutations Leading to Improved Flavour Profiles It was discovered that introducing or identifying one or more mutations in certain genes of the pea plant genome results in a desirable organoleptic profile in pea-based protein ingredients. These mutations can be located within the genes for the enzymes involved in the saponin biosynthetic pathway, and / or can be directed to genes for enzymes further upstream from the saponin biosynthesis genes, and / or can be directed to genomic sequences involved in the regulation of the saponin biosynthesis pathway. Certain mutations in the genes encoding saponin biosynthetic enzymes, and enzymes related to saponin biosynthesis are listed in the following tables. The tables describe the modifications in the chromosomal sequences, coding sequences and amino acid sequences in peas which are believed to result in organoleptically favorable changes to the saponin content in peas and pea-based ingredients. These listings of mutations are not intended to be limiting in scope, and any combination of mutations, across any one or more genes or regulatory sequences, is contemplated. The pea reference genome “ZW6” has been described in the literature, for example in Yang, T., Liu, R., Luo, Y. et al. “Improved pea reference genome and pan-genome highlight genomic features and evolutionary characteristics,” Nat Genet 54, 1553–1563 (2022). The ZW6 pea genome sequence was used to identify the modifications to the genomic, coding, and amino acid sequences which result in changes to the saponin profile in peas. These changes alter the saponin content, such as changing the relative amounts of saponin B and / or DDMP saponin, which affect the flavour profile of the peas and the ingredient or ingredients, such as a protein ingredient, derived from such peas. In the tables, the first column (“Isoform”) lists the particular isoform of the chromosome, and the second column (“Position”) lists the location of the change in the chromosomal sequence. The “Orig” column lists the nucleotide in the original sequence, and the “Mut” column lists the nucleotide in the changed sequence in the corresponding position of the chromosomal sequence. In some instances, the change in the chromosomal sequence resulted in a splice variant, so the resulting coding and amino acid sequences were changed completely and such changes are not shown in the table, but are within the scope of the invention. “CDS Position” refers to the location of the nucleotide change in the coding sequence. In the “CDS Change” data, the number indicates the location of the codon in the coding sequence in which the change occurs. In the “Codon Change” column, the corresponding nucleotide change is shown in the context of the codon. Finally, in the “Amino Acid Change” column, the change in the amino acid or stop codon (represented by an asterisk) encoded by the corresponding changed codon sequence is listed. Table 4: Variants of Psat03G04641000: KE_ZW6_hq-v1.chr3 (Relating to SEQ ID NO: 1) on Orig MutCDS Codon Amino Isoform Locati CDSPositionChange Change Acid Change 371104358 C T 1542 514 tgG / tgA W / * 371104359 C T 1541 514 tGg / tAg W / * 371104372 G A 1528 510 Caa / Taa Q / * 371104396 G A 1504 502 Caa / Taa Q / * 371104462 G A 1438 480 Cag / Tag Q / * 371104471 G A 1429 477 Caa / Taa Q / * 371104513 G A 1387 463 Caa / Taa Q / * 371104550 C T 1350 450 tgG / tgA W / * 371104551 C T 1349 450 tGg / tAg W / * 371104577 C T 1323 441 tgG / tgA W / * 371104578 C T 1322 441 tGg / tAg W / * 371104630 G A 1270 424 Caa / Taa Q / * 371104705 G A 1195 399 Caa / Taa Q / * 371104777 G A 1123 375 Caa / Taa Q / * 371104798 G A 1102 368 Caa / Taa Q / * 371104826 C T 1074 358 tgG / tgA W / * 371104827 C T 1073 358 tGg / tAg W / * 371104874 C T 371105090 C T 371105114 G A 1003 335 Caa / Taa Q / * 371105297 G A 820 274 Caa / Taa Q / * 371105616 C T 501 167 tgG / tgA W / * 371105617 C T 500 167 tGg / tAg W / * 371105729 G A 388 130 Caa / Taa Q / * 371105768 G A 349 117 Caa / Taa Q / * 371105828 G A 289 97 Caa / Taa Q / * 371105930 G A 187 63 Cga / Tga R / * 371105952 C T 165 55 tgG / tgA W / * 371105953 C T 164 55 tGg / tAg W / * 371105981 G A 136 46 Caa / Taa Q / * 371106092 G A 25 9 Caa / Taa Q / * 371106114 C T 3 1 atG / atA M / I Table 5: Variants of v1.chr7 (Relating to SEQ ID NO: 2) mLocationC Amino Isofor CDSDS Codon PositionChange Change Acid Change Psat07G0620600-T1 505657396 1546 516 Caa / Taa Q / * Psat07G0620600-T1 505657507 1435 479 Caa / Taa Q / * Psat07G0620600-T1 505657529 1413 471 tgG / tgA W / * Psat07G0620600-T1 505657530 1412 471 tGg / tAg W / * Psat07G0620600-T1 505657622 1320 440 tgG / tgA W / * Psat07G0620600-T1 505657623 1319 440 tGg / tAg W / * Psat07G0620600-T1 505657639 1303 435 Caa / Taa Q / * Psat07G0620600-T1 505657723 1219 407 Cga / Tga R / * Psat07G0620600-T1 505657765 1177 393 Caa / Taa Q / * Psat07G0620600-T1 505657781 Psat07G0620600-T1 505658738 Psat07G0620600-T1 505658750 1150 384 Caa / Taa Q / * Psat07G0620600-T1 505658792 1108 370 Caa / Taa Q / * Psat07G0620600-T1 505658819 1081 361 Caa / Taa Q / * Psat07G0620600-T1 505658820 1080 360 tgG / tgA W / * Psat07G0620600-T1 505658821 1079 360 tGg / tAg W / * Psat07G0620600-T1 505658853 1047 349 tgG / tgA W / * Psat07G0620600-T1 505658854 1046 349 tGg / tAg W / * Psat07G0620600-T1 505658882 1018 340 Caa / Taa Q / * Psat07G0620600-T1 505659121 Psat07G0620600-T1 505659221 Psat07G0620600-T1 505659283 718 240 Caa / Taa Q / * Psat07G0620600-T1 505659289 712 238 Caa / Taa Q / * Psat07G0620600-T1 505659361 640 214 Caa / Taa Q / * Psat07G0620600-T1 505659371 630 210 tgG / tgA W / * Psat07G0620600-T1 505659372 629 210 tGg / tAg W / * Psat07G0620600-T1 505659448 553 185 Caa / Taa Q / * Psat07G0620600-T1 505659470 Psat07G0620600-T1 505659889 Psat07G0620600-T1 505659941 480 160 tgG / tgA W / * Psat07G0620600-T1 505659942 479 160 tGg / tAg W / * Psat07G0620600-T1 505660012 409 137 Caa / Taa Q / * Psat07G0620600-T1 505660088 333 111 tgG / tgA W / * Psat07G0620600-T1 505660089 332 111 tGg / tAg W / * Psat07G0620600-T1 505660108 Psat07G0620600-T1 505660226 Psat07G0620600-T1 505660359 181 61 Cga / Tga R / * Psat07G0620600-T1 505660383 157 53 Caa / Taa Q / * Psat07G0620600-T1 505660386 154 52 Caa / Taa Q / * Psat07G0620600-T1 505660420 120 40 tgG / tgA W / * Psat07G0620600-T1 505660421 119 40 tGg / tAg W / * Psat07G0620600-T1 505660426 114 38 tgG / tgA W / * Psat07G0620600-T1 505660427 113 38 tGg / tAg W / * Psat07G0620600-T1 505660441 99 33 tgG / tgA W / * Psat07G0620600-T1 505660442 98 33 tGg / tAg W / * Psat07G0620600-T1 505660447 31 tgG / tgA W / * Psat07G0620600-T1 505660448 31 tGg / tAg W / * Psat07G0620600-T1 505660450 30 tgG / tgA W / * Psat07G0620600-T1 505660451 30 tGg / tAg W / * Psat07G0620600-T1 505660537 1 atG / atA M / I Table 6: Variants of Psat07G0620500: KE_ZW6_hq-v1.chr7 (Relating to SEQ ID NO: 3) AmiIsoform Location Orig Mut CDSCDS Codon no PositionChange Change Acid Change Psat07G0620500-T1 505592012 G A 1432 478 Caa / Taa Q / * Psat07G0620500-T2 505592012 G A 598 200 Caa / Taa Q / * Psat07G0620500-T1 505592027 G A 1417 473 Cag / Tag Q / * Psat07G0620500-T2 505592027 G A 583 195 Cag / Tag Q / * Psat07G0620500-T1 505592060 G A 1384 462 Caa / Taa Q / * Psat07G0620500-T2 505592060 G A 550 184 Caa / Taa Q / * Psat07G0620500-T1 505592078 G A 1366 456 Caa / Taa Q / * Psat07G0620500-T2 505592078 G A 532 178 Caa / Taa Q / * Psat07G0620500-T1 505592088 C T 1356 452 tgG / tgA W / * Psat07G0620500-T2 505592088 C T 522 174 tgG / tgA W / * Psat07G0620500-T1 505592089 C T 1355 452 tGg / tAg W / * Psat07G0620500-T2 505592089 C T 521 174 tGg / tAg W / * Psat07G0620500-T1 505592226 C T 1218 406 tgG / tgA W / * Psat07G0620500-T2 505592226 C T 384 128 tgG / tgA W / * Psat07G0620500-T1 505592227 C T 1217 406 tGg / tAg W / * Psat07G0620500-T2 505592227 C T 383 128 tGg / tAg W / * Psat07G0620500-T1 505592294 G A 1150 384 Cag / Tag Q / * Psat07G0620500-T2 505592294 G A 316 106 Cag / Tag Q / * Psat07G0620500-T1 505592358 C T 1086 362 tgG / tgA W / * Psat07G0620500-T2 505592358 C T 252 84 tgG / tgA W / * Psat07G0620500-T1 505592359 C T 1085 362 tGg / tAg W / * Psat07G0620500-T2 505592359 C T 251 84 tGg / tAg W / * Psat07G0620500-T1 505592414 G A 1030 344 Cag / Tag Q / * Psat07G0620500-T2 505592414 G A 196 66 Cag / Tag Q / * Psat07G0620500-T1 505592421 C T 1023 341 tgG / tgA W / * Psat07G0620500-T2 505592421 C T 189 63 tgG / tgA W / * Psat07G0620500-T1 505592422 C T 1022 341 tGg / tAg W / * Psat07G0620500-T2 505592422 C T 188 63 tGg / tAg W / * Psat07G0620500-T1 505592484 C T 960 320 tgG / tgA W / * Psat07G0620500-T2 505592484 C T 126 42 tgG / tgA W / * Psat07G0620500-T1 505592485 C T 959 320 tGg / tAg W / * Psat07G0620500-T2 505592485 C T 125 42 tGg / tAg W / * Psat07G0620500-T1 505592523 C T 921 307 tgG / tgA W / * Psat07G0620500-T2 505592523 C T 87 29 tgG / tgA W / * Psat07G0620500-T1 505592524 C T 920 307 tGg / tAg W / * Psat07G0620500-T2 505592524 86 29 tGg / tAg W / * Psat07G0620500-T1 505592576 868 290 Cag / Tag Q / * Psat07G0620500-T2 505592576 34 12 Cag / Tag Q / * Psat07G0620500-T1 505592591 853 285 Cga / Tga R / * Psat07G0620500-T2 505592591 19 7 Cga / Tga R / * Psat07G0620500-T2 505592599 Psat07G0620500-T1 505592646 798 266 tgG / tgA W / * Psat07G0620500-T1 505592647 797 266 tGg / tAg W / * Psat07G0620500-T1 505592748 696 232 tgG / tgA W / * Psat07G0620500-T1 505592749 695 232 tGg / tAg W / * Psat07G0620500-T1 505593060 384 128 tgG / tgA W / * Psat07G0620500-T1 505593061 383 128 tGg / tAg W / * Psat07G0620500-T1 505593104 340 114 Caa / Taa Q / * Psat07G0620500-T1 505593119 325 109 Caa / Taa Q / * Psat07G0620500-T1 505593170 274 92 Caa / Taa Q / * Psat07G0620500-T1 505593221 223 75 Cag / Tag Q / * Psat07G0620500-T1 505593236 208 70 Cag / Tag Q / * Psat07G0620500-T1 505593278 166 56 Caa / Taa Q / * Psat07G0620500-T1 505593281 163 55 Caa / Taa Q / * Psat07G0620500-T1 505593290 154 52 Caa / Taa Q / * Psat07G0620500-T1 505593302 142 48 Caa / Taa Q / * Psat07G0620500-T1 505593335 109 37 Caa / Taa Q / * Psat07G0620500-T1 505593338 106 36 Caa / Taa Q / * Psat07G0620500-T1 505593392 52 18 Caa / Taa Q / * Psat07G0620500-T1 505593441 3 1 atG / atA M / I Psat07G0620500-T2 505602210

[0002] Table 7: Variants of PSat01G0001900: KE_ZW6_hq-v1.chr1 (Relating to SEQ ID NO: 4)Isoform Location Orig Mut CDSCDS Codon Amino Acid PositionChange Change Change Psat01G0001900-T1 317321 G A 2 1 tGg / tAg W / * Psat01G0001900-T2 317321 G A 2 1 tGg / tAg W / * Psat01G0001900-T1 317322 G A 3 1 tgG / tgA W / * Psat01G0001900-T2 317322 G A 3 1 tgG / tgA W / * Psat01G0001900-T1 317323 C T 4 2 Caa / Taa Q / * Psat01G0001900-T2 317323 C T 4 2 Caa / Taa Q / * Psat01G0001900-T1 317347 C T 28 10 Cag / Tag Q / * Psat01G0001900-T2 317347 C T 28 10 Cag / Tag Q / * Psat01G0001900-T1 317488 C T 169 57 Cag / Tag Q / * Psat01G0001900-T2 317488 C T 169 57 Cag / Tag Q / * Psat01G0001900-T1 317602 C T 283 95 Cga / Tga R / * Psat01G0001900-T2 317602 C T 283 95 Cga / Tga R / * Psat01G0001900-T1 317623 C T 304 102 Caa / Taa Q / * Psat01G0001900-T2 317623 C T 304 102 Caa / Taa Q / * Psat01G0001900-T1 317666 G A 347 116 tGg / tAg W / * Psat01G0001900-T2 317666 G A 347 116 tGg / tAg W / * Psat01G0001900-T1 317667 G A 348 116 tgG / tgA W / * Psat01G0001900-T2 317667 G A 348 116 tgG / tgA W / * Psat01G0001900-T1 317800 C T 481 161 Caa / Taa Q / * Psat01G0001900-T2 317800 C T 481 161 Caa / Taa Q / * Psat01G0001900-T1 317831 G A 512 171 tGg / tAg W / * Psat01G0001900-T2 317831 G A 512 171 tGg / tAg W / * Psat01G0001900-T1 317832 G A 513 171 tgG / tgA W / * Psat01G0001900-T2 317832 G A 513 171 tgG / tgA W / * Psat01G0001900-T1 317892 G A Psat01G0001900-T2 317892 G A Psat01G0001900-T1 317977 G A Psat01G0001900-T2 317977 G A Psat01G0001900-T1 318027 C T 622 208 Caa / Taa Q / * Psat01G0001900-T2 318027 C T 622 208 Caa / Taa Q / * Psat01G0001900-T1 318043 G A 638 213 tGg / tAg W / * Psat01G0001900-T2 318043 G A 638 213 tGg / tAg W / * Psat01G0001900-T1 318044 G A 639 213 tgG / tgA W / * Psat01G0001900-T2 318044 G A 639 213 tgG / tgA W / * Psat01G0001900-T1 318071 G A Psat01G0001900-T2 318071 G A Psat01G0001900-T1 319147 G A Psat01G0001900-T1 319164 C T 682 228 Cag / Tag Q / * Psat01G0001900-T1 319250 G A Psat01G0001900-T1 319332 G A Psat01G0001900-T2 319332 G A Psat01G0001900-T1 319343 778 260 Psat01G0001900-T2 319343 676 226 Psat01G0001900-T1 319376 811 271 Psat01G0001900-T2 319376 709 237 Psat01G0001900-T1 319380 815 272 Psat01G0001900-T2 319380 713 238 Psat01G0001900-T1 319381 816 272 Psat01G0001900-T2 319381 714 238 Psat01G0001900-T1 319412 847 283 Psat01G0001900-T2 319412 745 249 Psat01G0001900-T1 319424 859 287 Psat01G0001900-T2 319424 757 253 Psat01G0001900-T1 319445 880 294 Psat01G0001900-T2 319445 778 260 Psat01G0001900-T1 319546 Psat01G0001900-T2 319546 Psat01G0001900-T1 319773 Psat01G0001900-T2 319773 Psat01G0001900-T1 319775 982 328 Psat01G0001900-T2 319775 880 294 Psat01G0001900-T1 319791 998 333 Psat01G0001900-T2 319791 896 299 Psat01G0001900-T1 319792 999 333 Psat01G0001900-T2 319792 897 299 Psat01G0001900-T1 319808 1015 339 Psat01G0001900-T2 319808 913 305 Psat01G0001900-T1 319865 1072 358 Psat01G0001900-T2 319865 970 324 Psat01G0001900-T1 319877 Psat01G0001900-T2 319877 Psat01G0001900-T1 319957 Psat01G0001900-T2 319957 Psat01G0001900-T1 319997 1123 375 Psat01G0001900-T2 319997 1021 341 Psat01G0001900-T1 320114 1240 414 Psat01G0001900-T2 320114 1138 380 Psat01G0001900-T1 320120 1246 416 Psat01G0001900-T2 320120 1144 382 Psat01G0001900-T1 320132 1258 420 Psat01G0001900-T2 320132 1156 386 Psat01G0001900-T1 320210 1336 446 Psat01G0001900-T2 320210 1234 412 Psat01G0001900-T1 320225 1351 451 Psat01G0001900-T2 320225 1249 417 Psat01G0001900-T1 320255 1381 461 Psat01G0001900-T2 320255 1279 427 Psat01G0001900-T1 320354 1480 494 Psat01G0001900-T2 320354 1378 460 Psat01G0001900-T1 320363 1489 497 Psat01G0001900-T2 320363 1387 463 Psat01G0001900-T1 320396 1522 508 Psat01G0001900-T2 320396 1420 474 Psat01G0001900-T1 320480 1606 536 Psat01G0001900-T2 320480 1504 502 Psat01G0001900-T1 320485 Psat01G0001900-T2 320485 Psat01G0001900-T1 320896 Psat01G0001900-T2 320896 Psat01G0001900-T1 320901 1615 539 Psat01G0001900-T2 320901 1513 505 Psat01G0001900-T1 320925 1639 547 Psat01G0001900-T2 320925 1537 513 Psat01G0001900-T1 320985 1699 567 Psat01G0001900-T2 320985 1597 533 Psat01G0001900-T1 320991 1705 569 Psat01G0001900-T2 320991 1603 535 Psat01G0001900-T1 321030 1744 582 Psat01G0001900-T2 321030 1642 548 Psat01G0001900-T1 321036 1750 584 Psat01G0001900-T2 321036 1648 550 Psat01G0001900-T1 321048 1762 588 Psat01G0001900-T2 321048 1660 554 Psat01G0001900-T1 321060 1774 592 Psat01G0001900-T2 321060 1672 558 Psat01G0001900-T1 321105 1819 607 Psat01G0001900-T2 321105 1717 573 Psat01G0001900-T1 321114 1828 610 Psat01G0001900-T2 321114 1726 576 Psat01G0001900-T1 321123 1837 613 Psat01G0001900-T2 321123 1735 579 Psat01G0001900-T1 321195 1909 637 Psat01G0001900-T2 321195 1807 603 Psat01G0001900-T1 321313 2027 676 Psat01G0001900-T2 321313 1925 642 Psat01G0001900-T1 321314 2028 676 Psat01G0001900-T2 321314 1926 642 Psat01G0001900-T1 321327 2041 681 Psat01G0001900-T2 321327 1939 647 Table 8: Variants of Psat02G0493100: KE_ZW6_hq-v1.chr2 (Relating to SEQ ID NO: 5)Isoform Location Orig Mut CDSCDS Codon Amino PositionChange Change Acid Change Psat02G0493100-T2 465101294 G A Psat02G0493100-T1 465115668 G A 3 1 atG / atA M / I Psat02G0493100-T1 465115687 C T 22 8 Caa / Taa Q / * Psat02G0493100-T1 465115831 C T 166 56 Cag / Tag Q / * Psat02G0493100-T1 465115864 C T 199 67 Cga / Tga R / * Psat02G0493100-T1 465115993 C T 328 110 Caa / Taa Q / * Psat02G0493100-T1 465116026 C T 361 121 Caa / Taa Q / * Psat02G0493100-T1 465116063 G A 398 133 tGg / tAg W / * Psat02G0493100-T1 465116064 G A 399 133 tgG / tgA W / * Psat02G0493100-T1 465116242 C T 577 193 Cag / Tag Q / * Psat02G0493100-T1 465116255 G A 590 197 tGg / tAg W / * Psat02G0493100-T1 465116256 G A 591 197 tgG / tgA W / * Psat02G0493100-T1 465116260 C T 595 199 Cga / Tga R / * Psat02G0493100-T1 465116272 C T 607 203 Caa / Taa Q / * Psat02G0493100-T2 465116312 G A Psat02G0493100-T2 465116388 G A 86 29 tGg / tAg W / * Psat02G0493100-T2 465116389 G A 87 29 tgG / tgA W / * Psat02G0493100-T1 465116402 G A 737 246 tGg / tAg W / * Psat02G0493100-T1 465116403 G A 738 246 tgG / tgA W / * Psat02G0493100-T1 465116426 G A 761 254 tGg / tAg W / * Psat02G0493100-T1 465116427 G A 762 254 tgG / tgA W / * Psat02G0493100-T1 465116434 C T 769 257 Caa / Taa Q / * Psat02G0493100-T2 465116444 C T 142 48 Cag / Tag Q / * Psat02G0493100-T2 465116456 C T 154 52 Caa / Taa Q / * Psat02G0493100-T2 465116468 C T 166 56 Caa / Taa Q / * Psat02G0493100-T1 465116500 C T 835 279 Caa / Taa Q / * Psat02G0493100-T1 465116510 G A 845 282 tGg / tAg W / * Psat02G0493100-T1 465116511 G A 846 282 tgG / tgA W / * Psat02G0493100-T1 465116519 G A 854 285 tGg / tAg W / * Psat02G0493100-T1 465116520 G A 855 285 tgG / tgA W / * Psat02G0493100-T2 465116528 C T 226 76 Caa / Taa Q / * Psat02G0493100-T2 465116534 C T 232 78 Cag / Tag Q / * Psat02G0493100-T1 465116590 C T 925 309 Caa / Taa Q / * Psat02G0493100-T2 465116624 C T 322 108 Cag / Tag Q / * Psat02G0493100-T1 465116642 G A 977 326 tGg / tAg W / * Psat02G0493100-T1 465116643 G A 978 326 tgG / tgA W / * Psat02G0493100-T1 465116738 G A 1073 358 tGg / tAg W / * Psat02G0493100-T1 465116739 G A 1074 358 tgG / tgA W / * Psat02G0493100-T1 465116744 G A 1079 360 tGg / tAg W / * Psat02G0493100-T1 465116745 G A 1080 360 tgG / tgA W / * Psat02G0493100-T1 465116752 C T 1087 363 Cag / Tag Q / * Psat02G0493100-T2 465116777 475 159 Caa / Taa Q / * Psat02G0493100-T2 465116790 488 163 tGg / tAg W / * Psat02G0493100-T2 465116791 489 163 tgG / tgA W / * Psat02G0493100-T1 465116807 1142 381 tGg / tAg W / * Psat02G0493100-T1 465116808 1143 381 tgG / tgA W / * Psat02G0493100-T2 465116843 541 181 Caa / Taa Q / * Psat02G0493100-T2 465116846 544 182 Cag / Tag Q / * Psat02G0493100-T1 465116855 1190 397 tGg / tAg W / * Psat02G0493100-T1 465116856 1191 397 tgG / tgA W / * Psat02G0493100-T2 465116867 565 189 Cag / Tag Q / * Psat02G0493100-T2 465116895 593 198 tGg / tAg W / * Psat02G0493100-T2 465116896 594 198 tgG / tgA W / * Psat02G0493100-T1 465116939 1274 425 tGg / tAg W / * Psat02G0493100-T1 465116940 1275 425 tgG / tgA W / * Psat02G0493100-T1 465116948 1283 428 tGg / tAg W / * Psat02G0493100-T1 465116949 1284 428 tgG / tgA W / * Psat02G0493100-T2 465117012 710 237 tGg / tAg W / * Psat02G0493100-T2 465117013 711 237 tgG / tgA W / * Psat02G0493100-T2 465117071 769 257 Caa / Taa Q / * Psat02G0493100-T1 465117085 1420 474 Caa / Taa Q / * Psat02G0493100-T2 465117114 812 271 tGg / tAg W / * Psat02G0493100-T2 465117115 813 271 tgG / tgA W / * Psat02G0493100-T2 465117117 815 272 tGg / tAg W / * Psat02G0493100-T2 465117118 816 272 tgG / tgA W / * Table 9: Variants of Psat01G0576500: KE_ZW6_hq-v1.chr1 (Relating to SEQ ID NO: 6)Isoform Location Orig Mut CDSCDS Codon Amino Acid PositionChange Change Change Psat01G0576500-T1 457955345 G A 1378 460 Caa / Taa Q / * Psat01G0576500-T1 457955540 G A 1183 395 Cag / Tag Q / * Psat01G0576500-T1 457955660 G A 1063 355 Cag / Tag Q / * Psat01G0576500-T1 457955667 C T 1056 352 tgG / tgA W / * Psat01G0576500-T1 457955668 C T 1055 352 tGg / tAg W / * Psat01G0576500-T1 457955676 C T 1047 349 tgG / tgA W / * Psat01G0576500-T1 457955677 C T 1046 349 tGg / tAg W / * Psat01G0576500-T1 457955690 G A 1033 345 Cga / Tga R / * Psat01G0576500-T1 457955702 G A 1021 341 Cga / Tga R / * Psat01G0576500-T1 457955757 C T 966 322 tgG / tgA W / * Psat01G0576500-T1 457955758 C T 965 322 tGg / tAg W / * Psat01G0576500-T1 457955816 G A 907 303 Cag / Tag Q / * Psat01G0576500-T1 457955880 C T 843 281 tgG / tgA W / * Psat01G0576500-T1 457955881 C T 842 281 tGg / tAg W / * Psat01G0576500-T1 457955898 C T 825 275 tgG / tgA W / * Psat01G0576500-T1 457955899 C T 824 275 tGg / tAg W / * Psat01G0576500-T1 457955939 784 262 Cag / Tag Q / * Psat01G0576500-T1 457955987 736 246 Cag / Tag Q / * Psat01G0576500-T1 457955990 733 245 Cag / Tag Q / * Psat01G0576500-T1 457956006 717 239 tgG / tgA W / * Psat01G0576500-T1 457956007 716 239 tGg / tAg W / * Psat01G0576500-T1 457956107 616 206 Caa / Taa Q / * Psat01G0576500-T1 457956125 598 200 Cga / Tga R / * Psat01G0576500-T1 457956161 562 188 Cag / Tag Q / * Psat01G0576500-T1 457956171 552 184 tgG / tgA W / * Psat01G0576500-T1 457956172 551 184 tGg / tAg W / * Psat01G0576500-T1 457956221 502 168 Caa / Taa Q / * Psat01G0576500-T1 457956252 471 157 tgG / tgA W / * Psat01G0576500-T1 457956253 470 157 tGg / tAg W / * Psat01G0576500-T1 457956315 408 136 tgG / tgA W / * Psat01G0576500-T1 457956316 407 136 tGg / tAg W / * Psat01G0576500-T1 457956342 381 127 tgG / tgA W / * Psat01G0576500-T1 457956343 380 127 tGg / tAg W / * Psat01G0576500-T1 457956467 256 86 Cag / Tag Q / * Psat01G0576500-T1 457956539 184 62 Caa / Taa Q / * Psat01G0576500-T1 457956639 84 28 tgG / tgA W / * Psat01G0576500-T1 457956640 83 28 tGg / tAg W / * Psat01G0576500-T1 457956720 3 1 atG / atA M / I Table 10: Variants of Psat03G0335100: KE_ZW6_hq-v1.chr3 (Relating to SEQ ID NO: 7)Isoform Location Orig Mut CDSCDS Codon Amino PositionChange Change Acid Change Psat03G0335100-T1 271527979 G A 979 327 Caa / Taa Q / * Psat03G0335100-T1 271528058 C T Psat03G0335100-T1 271528248 C T Psat03G0335100-T1 271528251 G A 898 300 Cag / Tag Q / * Psat03G0335100-T1 271528464 G A 685 229 Caa / Taa Q / * Psat03G0335100-T1 271528471 C T 678 226 tgG / tgA W / * Psat03G0335100-T1 271528472 C T 677 226 tGg / tAg W / * Psat03G0335100-T1 271528542 G A 607 203 Cag / Tag Q / * Psat03G0335100-T1 271528548 G A 601 201 Cag / Tag Q / * Psat03G0335100-T1 271528594 C T Psat03G0335100-T1 271529210 C T Psat03G0335100-T1 271529300 G A 466 156 Caa / Taa Q / * Psat03G0335100-T1 271529606 G A 160 54 Caa / Taa Q / * Psat03G0335100-T1 271529681 G A 85 29 Caa / Taa Q / * Psat03G0335100-T1 271529705 G A 61 21 Caa / Taa Q / * Psat03G0335100-T1 271529730 C T Psat03G0335100-T1 271529812 C T Psat03G0335100-T1 271529846 C T 3 1 atG / atA M / I Table 11: Variants of Psat04G0244300: KE_ZW6_hq-v1.chr4 (Relating to SEQ ID NO: 8) ig MutCDS Co AminoIsoform Location Or CDSdon PositionChange Change Acid Change Psat04G0244300-T1 163844350 C T Psat04G0244300-T2 163844350 C T Psat04G0244300-T4 163844350 C T Psat04G0244300-T1 163844447 C T Psat04G0244300-T2 163844447 C T Psat04G0244300-T4 163844447 C T Psat04G0244300-T1 163844450 G A 1009 337 Cag / Tag Q / * Psat04G0244300-T2 163844450 G A 940 314 Cag / Tag Q / * Psat04G0244300-T4 163844450 G A 238 80 Cag / Tag Q / * Psat04G0244300-T1 163844528 G A 931 311 Caa / Taa Q / * Psat04G0244300-T2 163844528 G A 862 288 Caa / Taa Q / * Psat04G0244300-T4 163844528 G A 160 54 Caa / Taa Q / * Psat04G0244300-T1 163844576 G A 883 295 Cag / Tag Q / * Psat04G0244300-T2 163844576 G A 814 272 Cag / Tag Q / * Psat04G0244300-T4 163844576 G A 112 38 Cag / Tag Q / * Psat04G0244300-T1 163844621 G A 838 280 Caa / Taa Q / * Psat04G0244300-T2 163844621 G A 769 257 Caa / Taa Q / * Psat04G0244300-T4 163844621 G A 67 23 Caa / Taa Q / * Psat04G0244300-T4 163844686 G A 2 1 tCt / tTt S / F Psat04G0244300-T1 163844759 G A 700 234 Cag / Tag Q / * Psat04G0244300-T2 163844759 G A 631 211 Cag / Tag Q / * Psat04G0244300-T1 163844838 C T Psat04G0244300-T2 163844838 C T Psat04G0244300-T1 163844929 C T Psat04G0244300-T2 163844929 C T Psat04G0244300-T1 163844974 G A 577 193 Cag / Tag Q / * Psat04G0244300-T2 163844974 G A 508 170 Cag / Tag Q / * Psat04G0244300-T3 163844974 G A 508 170 Cag / Tag Q / * Psat04G0244300-T1 163844992 G A 559 187 Cga / Tga R / * Psat04G0244300-T2 163844992 G A 490 164 Cga / Tga R / * Psat04G0244300-T3 163844992 G A 490 164 Cga / Tga R / * Psat04G0244300-T1 163845031 G A 520 174 Cga / Tga R / * Psat04G0244300-T2 163845031 G A 451 151 Cga / Tga R / * Psat04G0244300-T3 163845031 G A 451 151 Cga / Tga R / * Psat04G0244300-T1 163845046 G A 505 169 Caa / Taa Q / * Psat04G0244300-T2 163845046 G A 436 146 Caa / Taa Q / * Psat04G0244300-T3 163845046 G A 436 146 Caa / Taa Q / * Psat04G0244300-T1 163845070 G A 481 161 Caa / Taa Q / * Psat04G0244300-T2 163845070 G A 412 138 Caa / Taa Q / * Psat04G0244300-T3 163845070 G A 412 138 Caa / Taa Q / * Psat04G0244300-T1 163845097 454 152 Caa / Taa Q / * Psat04G0244300-T2 163845097 385 129 Caa / Taa Q / * Psat04G0244300-T3 163845097 385 129 Caa / Taa Q / * Psat04G0244300-T1 163845124 427 143 Cag / Tag Q / * Psat04G0244300-T2 163845124 358 120 Cag / Tag Q / * Psat04G0244300-T3 163845124 358 120 Cag / Tag Q / * Psat04G0244300-T1 163845169 382 128 Caa / Taa Q / * Psat04G0244300-T2 163845169 313 105 Caa / Taa Q / * Psat04G0244300-T3 163845169 313 105 Caa / Taa Q / * Psat04G0244300-T1 163845196 355 119 Caa / Taa Q / * Psat04G0244300-T2 163845196 286 96 Caa / Taa Q / * Psat04G0244300-T3 163845196 286 96 Caa / Taa Q / * Psat04G0244300-T1 163845223 328 110 Cag / Tag Q / * Psat04G0244300-T2 163845223 259 87 Cag / Tag Q / * Psat04G0244300-T3 163845223 259 87 Cag / Tag Q / * Psat04G0244300-T1 163845355 196 66 Caa / Taa Q / * Psat04G0244300-T2 163845355 127 43 Caa / Taa Q / * Psat04G0244300-T3 163845355 127 43 Caa / Taa Q / * Psat04G0244300-T1 163845358 193 65 Caa / Taa Q / * Psat04G0244300-T2 163845358 124 42 Caa / Taa Q / * Psat04G0244300-T3 163845358 124 42 Caa / Taa Q / * Psat04G0244300-T1 163845361 190 64 Caa / Taa Q / * Psat04G0244300-T2 163845361 121 41 Caa / Taa Q / * Psat04G0244300-T3 163845361 121 41 Caa / Taa Q / * Psat04G0244300-T1 163845367 184 62 Caa / Taa Q / * Psat04G0244300-T2 163845367 115 39 Caa / Taa Q / * Psat04G0244300-T3 163845367 115 39 Caa / Taa Q / * Psat04G0244300-T1 163845373 178 60 Caa / Taa Q / * Psat04G0244300-T2 163845373 109 37 Caa / Taa Q / * Psat04G0244300-T3 163845373 109 37 Caa / Taa Q / * Psat04G0244300-T1 163845409 142 48 Caa / Taa Q / * Psat04G0244300-T2 163845409 73 25 Caa / Taa Q / * Psat04G0244300-T3 163845409 73 25 Caa / Taa Q / * Psat04G0244300-T1 163845476 Psat04G0244300-T2 163845479 3 1 atG / atA M / I Psat04G0244300-T3 163845479 3 1 atG / atA M / I Psat04G0244300-T1 163845579 Psat04G0244300-T1 163845592 63 21 tgG / tgA W / * Psat04G0244300-T1 163845593 62 21 tGg / tAg W / * Psat04G0244300-T1 163845639 16 6 Caa / Taa Q / * Psat04G0244300-T1 163845642 13 5 Caa / Taa Q / * Psat04G0244300-T1 163845652 3 1 atG / atA M / I Table 12: Variants of v1.chr3 (Relating to SEQ ID NO: 9) Psat03G0272300-T1 228616945 2 1 tGt / tAt C / Y Psat03G0272300-T1 228616996 53 18 tGg / tAg W / * Psat03G0272300-T1 228616997 54 18 tgG / tgA W / * Psat03G0272300-T1 228617079 136 46 Cag / Tag Q / * Psat03G0272300-T1 228617113 170 57 tGg / tAg W / * Psat03G0272300-T1 228617114 171 57 tgG / tgA W / * Psat03G0272300-T1 228617202 259 87 Cga / Tga R / * Psat03G0272300-T1 228617220 277 93 Caa / Taa Q / * Psat03G0272300-T1 228617295 352 118 Cag / Tag Q / * Psat03G0272300-T1 228617308 365 122 tGg / tAg W / * Psat03G0272300-T1 228617309 366 122 tgG / tgA W / * Psat03G0272300-T1 228617361 418 140 Cag / Tag Q / * Psat03G0272300-T1 228617406 463 155 Cga / Tga R / * Psat03G0272300-T1 228617454 511 171 Caa / Taa Q / * Psat03G0272300-T1 228617577 634 212 Caa / Taa Q / * Psat03G0272300-T1 228617584 641 214 tGg / tAg W / * Psat03G0272300-T1 228617585 642 214 tgG / tgA W / * Psat03G0272300-T1 228617602 659 220 tGg / tAg W / * Psat03G0272300-T1 228617603 660 220 tgG / tgA W / * Psat03G0272300-T1 228617676 733 245 Cga / Tga R / * Psat03G0272300-T1 228617700 757 253 Caa / Taa Q / * Psat03G0272300-T1 228617704 761 254 tGg / tAg W / * Psat03G0272300-T1 228617705 762 254 tgG / tgA W / * Psat03G0272300-T1 228617781 838 280 Caa / Taa Q / * Psat03G0272300-T1 228617842 899 300 tGg / tAg W / * Psat03G0272300-T1 228617843 900 300 tgG / tgA W / * Psat03G0272300-T1 228617868 925 309 Caa / Taa Q / * Psat03G0272300-T1 228617877 934 312 Caa / Taa Q / * Psat03G0272300-T1 228617880 937 313 Caa / Taa Q / * Psat03G0272300-T1 228617917 974 325 tGg / tAg W / * Psat03G0272300-T1 228617918 975 325 tgG / tgA W / * Psat03G0272300-T1 228617979 1036 346 Cag / Tag Q / * Psat03G0272300-T1 228618006 1063 355 Caa / Taa Q / * Psat03G0272300-T1 228618082 1139 380 tGg / tAg W / * Psat03G0272300-T1 228618083 1140 380 tgG / tgA W / * Psat03G0272300-T1 228618087 1144 382 Caa / Taa Q / * Psat03G0272300-T1 228618093 1150 384 Caa / Taa Q / * Psat03G0272300-T1 228618114 1171 391 Cag / Tag Q / * Psat03G0272300-T1 228618196 1253 418 tGg / tAg W / * Psat03G0272300-T1 228618197 1254 418 tgG / tgA W / * Psat03G0272300-T1 228618241 1298 433 tGg / tAg W / * Psat03G0272300-T1 228618242 1299 433 tgG / tgA W / * Psat03G0272300-T1 228618385 1442 481 tGg / tAg W / * Psat03G0272300-T1 228618386 1443 481 tgG / tgA W / * Psat03G0272300-T1 228618456 1513 505 Cga / Tga R / * Psat03G0272300-T1 228618532 1589 530 tGg / tAg W / * Psat03G0272300-T1 228618533 1590 530 tgG / tgA W / * Psat03G0272300-T1 228618564 1621 541 Cga / Tga R / * Psat03G0272300-T1 228618571 1628 543 tGg / tAg W / * Psat03G0272300-T1 228618572 1629 543 tgG / tgA W / * Psat03G0272300-T1 228618589 1646 549 tGg / tAg W / * Psat03G0272300-T1 228618590 1647 549 tgG / tgA W / * Psat03G0272300-T1 228618637 1694 565 tGg / tAg W / * Psat03G0272300-T1 228618638 1695 565 tgG / tgA W / * Psat03G0272300-T1 228618661 1718 573 tGg / tAg W / * Psat03G0272300-T1 228618662 1719 573 tgG / tgA W / * Psat03G0272300-T1 228618699 1756 586 Caa / Taa Q / * Psat03G0272300-T1 228618786 1843 615 Caa / Taa Q / * Psat03G0272300-T1 228618828 1885 629 Cag / Tag Q / * Psat03G0272300-T1 228618831 Psat03G0272300-T1 228619688 Psat03G0272300-T1 228619692 1891 631 Caa / Taa Q / * Psat03G0272300-T1 228619743 1942 648 Cag / Tag Q / * Psat03G0272300-T1 228619764 1963 655 Cag / Tag Q / * Psat03G0272300-T1 228619767 1966 656 Caa / Taa Q / * Psat03G0272300-T1 228619770 1969 657 Caa / Taa Q / * Psat03G0272300-T1 228619773 1972 658 Cag / Tag Q / * Psat03G0272300-T1 228619857 2056 686 Cag / Tag Q / * Psat03G0272300-T1 228619902 2101 701 Caa / Taa Q / * Psat03G0272300-T1 228619914 2113 705 Caa / Taa Q / * Psat03G0272300-T1 228619944 2143 715 Caa / Taa Q / * Psat03G0272300-T1 228619948 2147 716 tGg / tAg W / * Psat03G0272300-T1 228619949 2148 716 tgG / tgA W / * Psat03G0272300-T1 228619951 2150 717 tGg / tAg W / * Psat03G0272300-T1 228619952 2151 717 tgG / tgA W / * Psat03G0272300-T1 228620008 2207 736 tGg / tAg W / * Psat03G0272300-T1 228620009 2208 736 tgG / tgA W / * Psat03G0272300-T1 228620013 2212 738 Caa / Taa Q / * Psat03G0272300-T1 228620104 2303 768 tGg / tAg W / * Psat03G0272300-T1 228620105 2304 768 tgG / tgA W / * Psat03G0272300-T1 228620107 2306 769 tGg / tAg W / * Psat03G0272300-T1 228620108 2307 769 tgG / tgA W / * Table 13: Variants of Psat06G0292900: KE_ZW6_hq-v1.chr6 (Relating to SEQ ID NO: 10) cation Orig Mut CDSCDS Codon AminoIsoform LoPositionChange Change Acid Change Psat06G0292900-T1 235771268 G A 757 253 Caa / Taa Q / * Psat06G0292900-T1 235771295 G A 730 244 Cag / Tag Q / * Psat06G0292900-T1 235771392 C T 633 211 tgG / tgA W / * Psat06G0292900-T1 235771393 C T 632 211 tGg / tAg W / * Psat06G0292900-T1 235771418 G A 607 203 Caa / Taa Q / * Psat06G0292900-T1 235771437 C T 588 196 tgG / tgA W / * Psat06G0292900-T1 235771438 C T 587 196 tGg / tAg W / * Psat06G0292900-T1 235771466 C T Psat06G0292900-T1 235772732 C T Psat06G0292900-T1 235772757 G A 535 179 Cag / Tag Q / * Psat06G0292900-T1 235772793 G A 499 167 Caa / Taa Q / * Psat06G0292900-T1 235772835 G A 457 153 Cag / Tag Q / * Psat06G0292900-T1 235772955 G A 337 113 Cag / Tag Q / * Psat06G0292900-T1 235772957 C T Psat06G0292900-T1 235773204 C T Psat06G0292900-T1 235773212 G A 328 110 Caa / Taa Q / * Psat06G0292900-T1 235773302 G A 238 80 Caa / Taa Q / * Psat06G0292900-T1 235773314 G A 226 76 Cag / Tag Q / * Psat06G0292900-T1 235773410 G A 130 44 Cag / Tag Q / * Psat06G0292900-T1 235773473 G A 67 23 Caa / Taa Q / * Psat06G0292900-T1 235773522 C T 18 6 tgG / tgA W / * Psat06G0292900-T1 235773523 C T 17 6 tGg / tAg W / * Psat06G0292900-T1 235773537 C T 3 1 atG / atA M / I Table 14: Variants of v1.chr2 (Relating to SEQ ID NO: 13) Psat02G0523800-T1 894 298 tgG / tgA W / * Psat02G0523800-T1 893 298 tGg / tAg W / * Psat02G0523800-T1 885 295 tgG / tgA W / * Psat02G0523800-T1 884 295 tGg / tAg W / * Psat02G0523800-T1 874 292 Caa / Taa Q / * Psat02G0523800-T1 868 290 Cag / Tag Q / * Psat02G0523800-T1 864 288 tgG / tgA W / * Psat02G0523800-T1 863 288 tGg / tAg W / * Psat02G0523800-T1 835 279 Cga / Tga R / * Psat02G0523800-T1 805 269 Caa / Taa Q / * Psat02G0523800-T1 775 259 Cag / Tag Q / * Psat02G0523800-T1 712 238 Cga / Tga R / * Psat02G0523800-T1 703 235 Caa / Taa Q / * Psat02G0523800-T1 636 212 tgG / tgA W / * Psat02G0523800-T1 635 212 tGg / tAg W / * Psat02G0523800-T1 480996431 625 209 Caa / Taa Q / * Psat02G0523800-T1 480996440 616 206 Cag / Tag Q / * Psat02G0523800-T1 480996497 559 187 Cga / Tga R / * Psat02G0523800-T1 480996608 448 150 Caa / Taa Q / * Psat02G0523800-T1 480996728 328 110 Cga / Tga R / * Psat02G0523800-T1 480996735 321 107 tgG / tgA W / * Psat02G0523800-T1 480996736 320 107 tGg / tAg W / * Psat02G0523800-T1 480996836 220 74 Cag / Tag Q / * Psat02G0523800-T1 480996837 219 73 tgG / tgA W / * Psat02G0523800-T1 480996838 218 73 tGg / tAg W / * Psat02G0523800-T1 480996840 216 72 tgG / tgA W / * Psat02G0523800-T1 480996841 215 72 tGg / tAg W / * Psat02G0523800-T1 480996992 64 22 Cga / Tga R / * Psat02G0523800-T1 480996998 58 20 Caa / Taa Q / * Psat02G0523800-T1 480997001 55 19 Caa / Taa Q / * Psat02G0523800-T1 480997053 3 1 atG / atA M / I Table 15: Variants of Psat07G0687800: KE_ZW6_hq-v1.chr7 (Relating to SEQ ID NO: 11)Isoform Location Orig Mut CDSCDS Codon Amino PositionChange Change Acid Change Psat07G0687800-T1 540360800 G A 2284 762 Cga / Tga R / * Psat07G0687800-T2 540360800 G A 2260 754 Cga / Tga R / * Psat07G0687800-T3 540360800 G A 1819 607 Cga / Tga R / * Psat07G0687800-T1 540360822 C T 2262 754 tgG / tgA W / * Psat07G0687800-T2 540360822 C T 2238 746 tgG / tgA W / * Psat07G0687800-T3 540360822 C T 1797 599 tgG / tgA W / * Psat07G0687800-T1 540360823 C T 2261 754 tGg / tAg W / * Psat07G0687800-T2 540360823 C T 2237 746 tGg / tAg W / * Psat07G0687800-T3 540360823 C T 1796 599 tGg / tAg W / * Psat07G0687800-T1 540360894 C T Psat07G0687800-T2 540360894 C T Psat07G0687800-T3 540360894 C T Psat07G0687800-T1 540363907 C T Psat07G0687800-T2 540363907 C T Psat07G0687800-T3 540363907 C T Psat07G0687800-T1 540363910 G A 2188 730 Cag / Tag Q / * Psat07G0687800-T2 540363910 G A 2164 722 Cag / Tag Q / * Psat07G0687800-T3 540363910 G A 1723 575 Cag / Tag Q / * Psat07G0687800-T1 540363913 G A 2185 729 Caa / Taa Q / * Psat07G0687800-T2 540363913 G A 2161 721 Caa / Taa Q / * Psat07G0687800-T3 540363913 G A 1720 574 Caa / Taa Q / * Psat07G0687800-T1 540363917 C T 2181 727 tgG / tgA W / * Psat07G0687800-T2 540363917 C T 2157 719 tgG / tgA W / * Psat07G0687800-T3 540363917 C T 1716 572 tgG / tgA W / * Psat07G0687800-T1 540363918 2180 727 tGg / tAg W / * Psat07G0687800-T2 540363918 2156 719 tGg / tAg W / * Psat07G0687800-T3 540363918 1715 572 tGg / tAg W / * Psat07G0687800-T1 540363928 2170 724 Caa / Taa Q / * Psat07G0687800-T2 540363928 2146 716 Caa / Taa Q / * Psat07G0687800-T3 540363928 1705 569 Caa / Taa Q / * Psat07G0687800-T1 540363937 2161 721 Caa / Taa Q / * Psat07G0687800-T2 540363937 2137 713 Caa / Taa Q / * Psat07G0687800-T3 540363937 1696 566 Caa / Taa Q / * Psat07G0687800-T1 540363992 Psat07G0687800-T2 540363992 Psat07G0687800-T3 540363992 Psat07G0687800-T1 540364099 Psat07G0687800-T2 540364099 Psat07G0687800-T3 540364099 Psat07G0687800-T1 540364102 2104 702 Cag / Tag Q / * Psat07G0687800-T2 540364102 2080 694 Cag / Tag Q / * Psat07G0687800-T3 540364102 1639 547 Cag / Tag Q / * Psat07G0687800-T1 540364130 2076 692 tgG / tgA W / * Psat07G0687800-T2 540364130 2052 684 tgG / tgA W / * Psat07G0687800-T3 540364130 1611 537 tgG / tgA W / * Psat07G0687800-T1 540364131 2075 692 tGg / tAg W / * Psat07G0687800-T2 540364131 2051 684 tGg / tAg W / * Psat07G0687800-T3 540364131 1610 537 tGg / tAg W / * Psat07G0687800-T1 540364181 Psat07G0687800-T2 540364181 Psat07G0687800-T3 540364181 Psat07G0687800-T1 540364262 Psat07G0687800-T2 540364262 Psat07G0687800-T3 540364262 Psat07G0687800-T1 540364293 1995 665 tgG / tgA W / * Psat07G0687800-T2 540364293 1971 657 tgG / tgA W / * Psat07G0687800-T3 540364293 1530 510 tgG / tgA W / * Psat07G0687800-T1 540364294 1994 665 tGg / tAg W / * Psat07G0687800-T2 540364294 1970 657 tGg / tAg W / * Psat07G0687800-T3 540364294 1529 510 tGg / tAg W / * Psat07G0687800-T1 540364313 1975 659 Cag / Tag Q / * Psat07G0687800-T2 540364313 1951 651 Cag / Tag Q / * Psat07G0687800-T3 540364313 1510 504 Cag / Tag Q / * Psat07G0687800-T1 540364401 1887 629 tgG / tgA W / * Psat07G0687800-T2 540364401 1863 621 tgG / tgA W / * Psat07G0687800-T3 540364401 1422 474 tgG / tgA W / * Psat07G0687800-T1 540364402 1886 629 tGg / tAg W / * Psat07G0687800-T2 540364402 1862 621 tGg / tAg W / * Psat07G0687800-T3 540364402 1421 474 tGg / tAg W / * Psat07G0687800-T1 540364428 1860 620 tgG / tgA W / * Psat07G0687800-T2 540364428 1836 612 tgG / tgA W / * Psat07G0687800-T3 540364428 1395 465 tgG / tgA W / * Psat07G0687800-T1 540364429 1859 620 tGg / tAg W / * Psat07G0687800-T2 540364429 1835 612 tGg / tAg W / * Psat07G0687800-T3 540364429 1394 465 tGg / tAg W / * Psat07G0687800-T1 540364440 1848 616 tgG / tgA W / * Psat07G0687800-T2 540364440 1824 608 tgG / tgA W / * Psat07G0687800-T3 540364440 1383 461 tgG / tgA W / * Psat07G0687800-T1 540364441 1847 616 tGg / tAg W / * Psat07G0687800-T2 540364441 1823 608 tGg / tAg W / * Psat07G0687800-T3 540364441 1382 461 tGg / tAg W / * Psat07G0687800-T1 540364460 1828 610 Cag / Tag Q / * Psat07G0687800-T2 540364460 1804 602 Cag / Tag Q / * Psat07G0687800-T3 540364460 1363 455 Cag / Tag Q / * Psat07G0687800-T1 540364478 1810 604 Cga / Tga R / * Psat07G0687800-T2 540364478 1786 596 Cga / Tga R / * Psat07G0687800-T3 540364478 1345 449 Cga / Tga R / * Psat07G0687800-T1 540364556 1732 578 Caa / Taa Q / * Psat07G0687800-T2 540364556 1708 570 Caa / Taa Q / * Psat07G0687800-T3 540364556 1267 423 Caa / Taa Q / * Psat07G0687800-T1 540364632 Psat07G0687800-T2 540364632 Psat07G0687800-T3 540364632 Psat07G0687800-T1 540364717 Psat07G0687800-T2 540364717 Psat07G0687800-T3 540364717 Psat07G0687800-T1 540364724 1650 550 tgG / tgA W / * Psat07G0687800-T2 540364724 1626 542 tgG / tgA W / * Psat07G0687800-T3 540364724 1185 395 tgG / tgA W / * Psat07G0687800-T1 540364725 1649 550 tGg / tAg W / * Psat07G0687800-T2 540364725 1625 542 tGg / tAg W / * Psat07G0687800-T3 540364725 1184 395 tGg / tAg W / * Psat07G0687800-T1 540364732 1642 548 Caa / Taa Q / * Psat07G0687800-T2 540364732 1618 540 Caa / Taa Q / * Psat07G0687800-T3 540364732 1177 393 Caa / Taa Q / * Psat07G0687800-T1 540364748 1626 542 tgG / tgA W / * Psat07G0687800-T2 540364748 1602 534 tgG / tgA W / * Psat07G0687800-T3 540364748 1161 387 tgG / tgA W / * Psat07G0687800-T1 540364749 1625 542 tGg / tAg W / * Psat07G0687800-T2 540364749 1601 534 tGg / tAg W / * Psat07G0687800-T3 540364749 1160 387 tGg / tAg W / * Psat07G0687800-T1 540364775 Psat07G0687800-T2 540364775 Psat07G0687800-T3 540364775 Psat07G0687800-T1 540364846 Psat07G0687800-T2 540364869 Psat07G0687800-T3 540364869 Psat07G0687800-T2 540364870 Psat07G0687800-T3 540364870 Psat07G0687800-T1 540364873 1573 525 Cag / Tag Q / * Psat07G0687800-T2 540364873 1573 525 Cag / Tag Q / * Psat07G0687800-T3 540364873 1132 378 Cag / Tag Q / * Psat07G0687800-T1 540364970 Psat07G0687800-T2 540364970 Psat07G0687800-T3 540364970 Psat07G0687800-T1 540365058 Psat07G0687800-T2 540365058 Psat07G0687800-T3 540365058 Psat07G0687800-T1 540365091 1444 482 Caa / Taa Q / * Psat07G0687800-T2 540365091 1444 482 Caa / Taa Q / * Psat07G0687800-T3 540365091 1003 335 Caa / Taa Q / * Psat07G0687800-T1 540365092 1443 481 tgG / tgA W / * Psat07G0687800-T2 540365092 1443 481 tgG / tgA W / * Psat07G0687800-T3 540365092 1002 334 tgG / tgA W / * Psat07G0687800-T1 540365093 1442 481 tGg / tAg W / * Psat07G0687800-T2 540365093 1442 481 tGg / tAg W / * Psat07G0687800-T3 540365093 1001 334 tGg / tAg W / * Psat07G0687800-T1 540365106 1429 477 Caa / Taa Q / * Psat07G0687800-T2 540365106 1429 477 Caa / Taa Q / * Psat07G0687800-T3 540365106 988 330 Caa / Taa Q / * Psat07G0687800-T1 540365119 1416 472 tgG / tgA W / * Psat07G0687800-T2 540365119 1416 472 tgG / tgA W / * Psat07G0687800-T3 540365119 975 325 tgG / tgA W / * Psat07G0687800-T1 540365120 1415 472 tGg / tAg W / * Psat07G0687800-T2 540365120 1415 472 tGg / tAg W / * Psat07G0687800-T3 540365120 974 325 tGg / tAg W / * Psat07G0687800-T1 540365182 Psat07G0687800-T2 540365182 Psat07G0687800-T3 540365182 Psat07G0687800-T1 540365286 Psat07G0687800-T2 540365286 Psat07G0687800-T3 540365286 Psat07G0687800-T1 540365289 1351 451 Cag / Tag Q / * Psat07G0687800-T2 540365289 1351 451 Cag / Tag Q / * Psat07G0687800-T3 540365289 910 304 Cag / Tag Q / * Psat07G0687800-T1 540365367 1273 425 Caa / Taa Q / * Psat07G0687800-T2 540365367 1273 425 Caa / Taa Q / * Psat07G0687800-T3 540365367 832 278 Caa / Taa Q / * Psat07G0687800-T1 540365386 1254 418 tgG / tgA W / * Psat07G0687800-T2 540365386 1254 418 tgG / tgA W / * Psat07G0687800-T3 540365386 813 271 tgG / tgA W / * Psat07G0687800-T1 540365387 1253 418 tGg / tAg W / * Psat07G0687800-T2 540365387 1253 418 tGg / tAg W / * Psat07G0687800-T3 540365387 812 271 tGg / tAg W / * Psat07G0687800-T1 540365394 1246 416 Caa / Taa Q / * Psat07G0687800-T2 540365394 1246 416 Caa / Taa Q / * Psat07G0687800-T3 540365394 805 269 Caa / Taa Q / * Psat07G0687800-T1 540365409 1231 411 Cag / Tag Q / * Psat07G0687800-T2 540365409 1231 411 Cag / Tag Q / * Psat07G0687800-T3 540365409 790 264 Cag / Tag Q / * Psat07G0687800-T1 540365434 1206 402 tgG / tgA W / * Psat07G0687800-T2 540365434 1206 402 tgG / tgA W / * Psat07G0687800-T3 540365434 765 255 tgG / tgA W / * Psat07G0687800-T1 540365435 1205 402 tGg / tAg W / * Psat07G0687800-T2 540365435 1205 402 tGg / tAg W / * Psat07G0687800-T3 540365435 764 255 tGg / tAg W / * Psat07G0687800-T1 540365497 1143 381 tgG / tgA W / * Psat07G0687800-T2 540365497 1143 381 tgG / tgA W / * Psat07G0687800-T3 540365497 702 234 tgG / tgA W / * Psat07G0687800-T1 540365498 1142 381 tGg / tAg W / * Psat07G0687800-T2 540365498 1142 381 tGg / tAg W / * Psat07G0687800-T3 540365498 701 234 tGg / tAg W / * Psat07G0687800-T1 540365521 Psat07G0687800-T2 540365521 Psat07G0687800-T3 540365521 Psat07G0687800-T1 540365592 Psat07G0687800-T2 540365592 Psat07G0687800-T3 540365592 Psat07G0687800-T1 540365622 1090 364 Cga / Tga R / * Psat07G0687800-T2 540365622 1090 364 Cga / Tga R / * Psat07G0687800-T3 540365622 649 217 Cga / Tga R / * Psat07G0687800-T3 540365678 Psat07G0687800-T1 540365698 1014 338 tgG / tgA W / * Psat07G0687800-T2 540365698 1014 338 tgG / tgA W / * Psat07G0687800-T1 540365699 1013 338 tGg / tAg W / * Psat07G0687800-T2 540365699 1013 338 tGg / tAg W / * Psat07G0687800-T1 540365740 972 324 tgG / tgA W / * Psat07G0687800-T2 540365740 972 324 tgG / tgA W / * Psat07G0687800-T1 540365741 971 324 tGg / tAg W / * Psat07G0687800-T2 540365741 971 324 tGg / tAg W / * Psat07G0687800-T1 540365754 958 320 Caa / Taa Q / * Psat07G0687800-T2 540365754 958 320 Caa / Taa Q / * Psat07G0687800-T1 540365785 Psat07G0687800-T2 540365785 Psat07G0687800-T1 540365866 Psat07G0687800-T2 540365866 Psat07G0687800-T3 540365866 Psat07G0687800-T3 540365871 589 197 Caa / Taa Q / * Psat07G0687800-T3 540365892 568 190 Cga / Tga R / * Psat07G0687800-T1 540365894 900 300 tgG / tgA W / * Psat07G0687800-T2 540365894 900 300 tgG / tgA W / * Psat07G0687800-T1 540365895 899 300 tGg / tAg W / * Psat07G0687800-T2 540365895 899 300 tGg / tAg W / * Psat07G0687800-T1 540365935 859 287 Cga / Tga R / * Psat07G0687800-T2 540365935 859 287 Cga / Tga R / * Psat07G0687800-T1 540365941 853 285 Cag / Tag Q / * Psat07G0687800-T2 540365941 853 285 Cag / Tag Q / * Psat07G0687800-T3 540365965 495 165 tgG / tgA W / * Psat07G0687800-T3 540365966 494 165 tGg / tAg W / * Psat07G0687800-T3 540366007 453 151 tgG / tgA W / * Psat07G0687800-T3 540366008 452 151 tGg / tAg W / * Psat07G0687800-T1 540366013 781 261 Cga / Tga R / * Psat07G0687800-T2 540366013 781 261 Cga / Tga R / * Psat07G0687800-T1 540366023 771 257 tgG / tgA W / * Psat07G0687800-T2 540366023 771 257 tgG / tgA W / * Psat07G0687800-T1 540366024 770 257 tGg / tAg W / * Psat07G0687800-T2 540366024 770 257 tGg / tAg W / * Psat07G0687800-T1 540366034 Psat07G0687800-T2 540366034 Psat07G0687800-T3 540366034 Psat07G0687800-T1 540366134 Psat07G0687800-T2 540366134 Psat07G0687800-T3 540366134 Psat07G0687800-T3 540366137 424 142 Cag / Tag Q / * Psat07G0687800-T1 540366166 729 243 tgG / tgA W / * Psat07G0687800-T2 540366166 729 243 tgG / tgA W / * Psat07G0687800-T1 540366167 728 243 tGg / tAg W / * Psat07G0687800-T2 540366167 728 243 tGg / tAg W / * Psat07G0687800-T3 540366185 376 126 Caa / Taa Q / * Psat07G0687800-T3 540366195 366 122 tgG / tgA W / * Psat07G0687800-T3 540366196 365 122 tGg / tAg W / * Psat07G0687800-T1 540366199 696 232 tgG / tgA W / * Psat07G0687800-T2 540366199 696 232 tgG / tgA W / * Psat07G0687800-T1 540366200 695 232 tGg / tAg W / * Psat07G0687800-T2 540366200 695 232 tGg / tAg W / * Psat07G0687800-T1 540366220 Psat07G0687800-T2 540366220 Psat07G0687800-T3 540366220 Psat07G0687800-T1 540366306 Psat07G0687800-T2 540366306 Psat07G0687800-T3 540366306 Psat07G0687800-T3 540366308 340 114 Cga / Tga R / * Psat07G0687800-T1 540366313 669 223 tgG / tgA W / * Psat07G0687800-T2 540366313 669 223 tgG / tgA W / * Psat07G0687800-T1 540366314 668 223 tGg / tAg W / * Psat07G0687800-T2 540366314 668 223 tGg / tAg W / * Psat07G0687800-T1 540366325 657 219 tgG / tgA W / * Psat07G0687800-T2 540366325 657 219 tgG / tgA W / * Psat07G0687800-T1 540366326 656 219 tGg / tAg W / * Psat07G0687800-T2 540366326 656 219 tGg / tAg W / * Psat07G0687800-T1 540366357 625 209 Caa / Taa Q / * Psat07G0687800-T2 540366357 625 209 Caa / Taa Q / * Psat07G0687800-T1 540366364 618 206 tgG / tgA W / * Psat07G0687800-T2 540366364 618 206 tgG / tgA W / * Psat07G0687800-T1 540366365 617 206 tGg / tAg W / * Psat07G0687800-T2 540366365 617 206 tGg / tAg W / * Psat07G0687800-T3 540366374 274 92 Caa / Taa Q / * Psat07G0687800-T1 540366487 495 165 tgG / tgA W / * Psat07G0687800-T2 540366487 495 165 tgG / tgA W / * Psat07G0687800-T1 540366488 494 165 tGg / tAg W / * Psat07G0687800-T2 540366488 494 165 tGg / tAg W / * Psat07G0687800-T1 540366505 Psat07G0687800-T2 540366505 Psat07G0687800-T3 540366505 Psat07G0687800-T1 540366604 Psat07G0687800-T2 540366604 Psat07G0687800-T3 540366604 Psat07G0687800-T1 540366607 475 159 Cag / Tag Q / * Psat07G0687800-T2 540366607 475 159 Cag / Tag Q / * Psat07G0687800-T3 540366648 100 34 Cag / Tag Q / * Psat07G0687800-T3 540366694 54 18 tgG / tgA W / * Psat07G0687800-T1 540366695 Psat07G0687800-T2 540366695 Psat07G0687800-T3 540366695 Psat07G0687800-T1 540366769 Psat07G0687800-T2 540366769 Psat07G0687800-T3 540366769 Psat07G0687800-T3 540366770 53 18 tGg / tAg W / * Psat07G0687800-T3 540366798 25 9 Cag / Tag Q / * Psat07G0687800-T1 540366805 352 118 Caa / Taa Q / * Psat07G0687800-T2 540366805 352 118 Caa / Taa Q / * Psat07G0687800-T3 540366810 13 5 Cag / Tag Q / * Psat07G0687800-T1 540366812 345 115 tgG / tgA W / * Psat07G0687800-T2 540366812 345 115 tgG / tgA W / * Psat07G0687800-T1 540366813 344 115 tGg / tAg W / * Psat07G0687800-T2 540366813 344 115 tGg / tAg W / * Psat07G0687800-T3 540366820 3 1 atG / atA M / I Psat07G0687800-T1 540366832 325 109 Caa / Taa Q / * Psat07G0687800-T2 540366832 325 109 Caa / Taa Q / * Psat07G0687800-T1 540366931 226 76 Caa / Taa Q / * Psat07G0687800-T2 540366931 226 76 Caa / Taa Q / * Psat07G0687800-T1 540366956 Psat07G0687800-T2 540366956 Psat07G0687800-T1 540367396 Psat07G0687800-T2 540367396 Psat07G0687800-T1 540367399 199 67 Cag / Tag Q / * Psat07G0687800-T2 540367399 199 67 Cag / Tag Q / * Psat07G0687800-T1 540367406 192 64 tgG / tgA W / * Psat07G0687800-T2 540367406 192 64 tgG / tgA W / * Psat07G0687800-T1 540367407 191 64 tGg / tAg W / * Psat07G0687800-T2 540367407 191 64 tGg / tAg W / * Psat07G0687800-T1 540367477 121 41 Caa / Taa Q / * Psat07G0687800-T2 540367477 121 41 Caa / Taa Q / * Psat07G0687800-T1 540367517 81 27 tgG / tgA W / * Psat07G0687800-T2 540367517 81 27 tgG / tgA W / * Psat07G0687800-T1 540367518 80 27 tGg / tAg W / * Psat07G0687800-T2 540367518 80 27 tGg / tAg W / * Psat07G0687800-T1 540367525 73 25 Cag / Tag Q / * Psat07G0687800-T2 540367525 73 25 Cag / Tag Q / * Psat07G0687800-T1 540367592 6 2 tgG / tgA W / * Psat07G0687800-T2 540367592 6 2 tgG / tgA W / * Psat07G0687800-T1 540367593 5 2 tGg / tAg W / * Psat07G0687800-T2 540367593 5 2 tGg / tAg W / * Psat07G0687800-T1 540367595 3 1 atG / atA M / I Psat07G0687800-T2 540367595 3 1 atG / atA M / I Table 16: Variants of Psat04G0588000: KE_ZW6_hq-v1.chr4 (Relating to SEQ ID NO: 12) ation Orig Mut CDSCDS Codon AminoIsoform LocPositionChange Change Acid Change Psat04G0588000-T1 482243610 G A 2 1 tGt / tAt C / Y Psat04G0588000-T2 482243610 G A 2 1 tGt / tAt C / Y Psat04G0588000-T1 482243660 C T 52 18 Caa / Taa Q / * Psat04G0588000-T2 482243660 52 18 Caa / Taa Q / * Psat04G0588000-T1 482243809 Psat04G0588000-T2 482243809 Psat04G0588000-T1 482247047 Psat04G0588000-T2 482247047 Psat04G0588000-T1 482247076 229 77 Caa / Taa Q / * Psat04G0588000-T2 482247076 229 77 Caa / Taa Q / * Psat04G0588000-T1 482247115 268 90 Cag / Tag Q / * Psat04G0588000-T2 482247115 268 90 Cag / Tag Q / * Psat04G0588000-T1 482247130 283 95 Caa / Taa Q / * Psat04G0588000-T2 482247130 283 95 Caa / Taa Q / * Psat04G0588000-T1 482247163 316 106 Caa / Taa Q / * Psat04G0588000-T2 482247163 316 106 Caa / Taa Q / * Psat04G0588000-T1 482247205 358 120 Cag / Tag Q / * Psat04G0588000-T2 482247205 358 120 Cag / Tag Q / * Psat04G0588000-T1 482247233 386 129 tGg / tAg W / * Psat04G0588000-T2 482247233 386 129 tGg / tAg W / * Psat04G0588000-T1 482247234 Psat04G0588000-T2 482247234 Psat04G0588000-T1 482251846 Psat04G0588000-T2 482251846 Psat04G0588000-T1 482251847 387 129 tgG / tgA W / * Psat04G0588000-T2 482251847 387 129 tgG / tgA W / * Psat04G0588000-T4 482251858 3 1 atG / atA M / I Psat04G0588000-T1 482251866 406 136 Cag / Tag Q / * Psat04G0588000-T2 482251866 406 136 Cag / Tag Q / * Psat04G0588000-T1 482251881 421 141 Caa / Taa Q / * Psat04G0588000-T2 482251881 421 141 Caa / Taa Q / * Psat04G0588000-T4 482251934 79 27 Cag / Tag Q / * Psat04G0588000-T1 482251937 Psat04G0588000-T2 482251937 Psat04G0588000-T4 482251937 Psat04G0588000-T3 482252782 3 1 atG / atA M / I Psat04G0588000-T1 482252809 Psat04G0588000-T1 482252809 Psat04G0588000-T2 482252809 Psat04G0588000-T2 482252809 Psat04G0588000-T4 482252809 Psat04G0588000-T4 482252809 Psat04G0588000-T3 482252826 47 16 tGg / tAg W / * Psat04G0588000-T4 482252826 98 33 tGg / tAg W / * Psat04G0588000-T3 482252827 48 16 tgG / tgA W / * Psat04G0588000-T4 482252827 99 33 tgG / tgA W / * Psat04G0588000-T1 482252839 506 169 tGg / tAg W / * Psat04G0588000-T2 482252839 506 169 tGg / tAg W / * Psat04G0588000-T1 482252840 507 169 tgG / tgA W / * Psat04G0588000-T2 482252840 507 169 tgG / tgA W / * Psat04G0588000-T3 482252888 109 37 Cga / Tga R / * Psat04G0588000-T4 482252888 160 54 Cga / Tga R / * Psat04G0588000-T1 482252907 574 192 Caa / Taa Q / * Psat04G0588000-T2 482252907 574 192 Caa / Taa Q / * Psat04G0588000-T1 482252940 607 203 Caa / Taa Q / * Psat04G0588000-T2 482252940 607 203 Caa / Taa Q / * Psat04G0588000-T3 482252949 170 57 tGg / tAg W / * Psat04G0588000-T4 482252949 221 74 tGg / tAg W / * Psat04G0588000-T3 482252950 171 57 tgG / tgA W / * Psat04G0588000-T4 482252950 222 74 tgG / tgA W / * Psat04G0588000-T3 482252988 209 70 tGg / tAg W / * Psat04G0588000-T4 482252988 260 87 tGg / tAg W / * Psat04G0588000-T3 482252989 210 70 tgG / tgA W / * Psat04G0588000-T4 482252989 261 87 tgG / tgA W / * Psat04G0588000-T3 482253000 221 74 tGg / tAg W / * Psat04G0588000-T4 482253000 272 91 tGg / tAg W / * Psat04G0588000-T3 482253001 222 74 tgG / tgA W / * Psat04G0588000-T4 482253001 273 91 tgG / tgA W / * Psat04G0588000-T1 482253008 Psat04G0588000-T2 482253008 Psat04G0588000-T3 482253008 Psat04G0588000-T4 482253008 Psat04G0588000-T1 482253103 Psat04G0588000-T2 482253103 Psat04G0588000-T3 482253103 Psat04G0588000-T4 482253103 Psat04G0588000-T3 482253123 248 83 tGg / tAg W / * Psat04G0588000-T4 482253123 299 100 tGg / tAg W / * Psat04G0588000-T3 482253124 249 83 tgG / tgA W / * Psat04G0588000-T4 482253124 300 100 tgG / tgA W / * Psat04G0588000-T1 482253129 700 234 Caa / Taa Q / * Psat04G0588000-T2 482253129 700 234 Caa / Taa Q / * Psat04G0588000-T1 482253138 709 237 Caa / Taa Q / * Psat04G0588000-T2 482253138 709 237 Caa / Taa Q / * Psat04G0588000-T3 482253156 281 94 tGg / tAg W / * Psat04G0588000-T4 482253156 332 111 tGg / tAg W / * Psat04G0588000-T3 482253157 282 94 tgG / tgA W / * Psat04G0588000-T4 482253157 333 111 tgG / tgA W / * Psat04G0588000-T1 482253186 757 253 Cag / Tag Q / * Psat04G0588000-T2 482253186 757 253 Cag / Tag Q / * Psat04G0588000-T1 482253189 Psat04G0588000-T2 482253189 Psat04G0588000-T3 482253189 Psat04G0588000-T4 482253189 Psat04G0588000-T1 482253284 Psat04G0588000-T2 482253284 Psat04G0588000-T3 482253284 Psat04G0588000-T4 482253284 Psat04G0588000-T3 482253305 334 112 Cga / Tga R / * Psat04G0588000-T4 482253305 385 129 Cga / Tga R / * Psat04G0588000-T1 482253310 785 262 tGg / tAg W / * Psat04G0588000-T2 482253310 785 262 tGg / tAg W / * Psat04G0588000-T1 482253311 786 262 tgG / tgA W / * Psat04G0588000-T2 482253311 786 262 tgG / tgA W / * Psat04G0588000-T1 482253352 827 276 tGg / tAg W / * Psat04G0588000-T2 482253352 827 276 tGg / tAg W / * Psat04G0588000-T1 482253353 828 276 tgG / tgA W / * Psat04G0588000-T2 482253353 828 276 tgG / tgA W / * Psat04G0588000-T1 482253357 832 278 Caa / Taa Q / * Psat04G0588000-T2 482253357 832 278 Caa / Taa Q / * Psat04G0588000-T3 482253401 430 144 Caa / Taa Q / * Psat04G0588000-T4 482253401 481 161 Caa / Taa Q / * Psat04G0588000-T3 482253423 452 151 tGg / tAg W / * Psat04G0588000-T4 482253423 503 168 tGg / tAg W / * Psat04G0588000-T3 482253424 453 151 tgG / tgA W / * Psat04G0588000-T4 482253424 504 168 tgG / tgA W / * Psat04G0588000-T1 482253447 922 308 Caa / Taa Q / * Psat04G0588000-T2 482253447 922 308 Caa / Taa Q / * Psat04G0588000-T1 482253452 Psat04G0588000-T2 482253452 Psat04G0588000-T3 482253452 Psat04G0588000-T4 482253452 Psat04G0588000-T1 482253802 Psat04G0588000-T2 482253802 Psat04G0588000-T3 482253802 Psat04G0588000-T4 482253802 Psat04G0588000-T3 482253833 511 171 Caa / Taa Q / * Psat04G0588000-T4 482253833 562 188 Caa / Taa Q / * Psat04G0588000-T3 482253846 524 175 tGg / tAg W / * Psat04G0588000-T4 482253846 575 192 tGg / tAg W / * Psat04G0588000-T3 482253847 525 175 tgG / tgA W / * Psat04G0588000-T4 482253847 576 192 tgG / tgA W / * Psat04G0588000-T1 482253868 992 331 tGg / tAg W / * Psat04G0588000-T2 482253868 992 331 tGg / tAg W / * Psat04G0588000-T1 482253869 993 331 tgG / tgA W / * Psat04G0588000-T2 482253869 993 331 tgG / tgA W / * Psat04G0588000-T3 482253888 566 189 tGg / tAg W / * Psat04G0588000-T4 482253888 617 206 tGg / tAg W / * Psat04G0588000-T3 482253889 567 189 tgG / tgA W / * Psat04G0588000-T4 482253889 618 206 tgG / tgA W / * Psat04G0588000-T3 482253923 601 201 Caa / Taa Q / * Psat04G0588000-T4 482253923 652 218 Caa / Taa Q / * Psat04G0588000-T1 482253927 1051 351 Cag / Tag Q / * Psat04G0588000-T2 482253927 1051 351 Cag / Tag Q / * Psat04G0588000-T3 482253965 643 215 Cga / Tga R / * Psat04G0588000-T4 482253965 694 232 Cga / Tga R / * Psat04G0588000-T1 482253988 1112 371 tGg / tAg W / * Psat04G0588000-T2 482253988 1112 371 tGg / tAg W / * Psat04G0588000-T1 482253989 1113 371 tgG / tgA W / * Psat04G0588000-T2 482253989 1113 371 tgG / tgA W / * Psat04G0588000-T1 482253995 Psat04G0588000-T2 482253995 Psat04G0588000-T3 482253995 Psat04G0588000-T4 482253995 Psat04G0588000-T1 482254074 Psat04G0588000-T2 482254074 Psat04G0588000-T3 482254074 Psat04G0588000-T4 482254074 Psat04G0588000-T3 482254097 695 232 tGg / tAg W / * Psat04G0588000-T4 482254097 746 249 tGg / tAg W / * Psat04G0588000-T3 482254098 696 232 tgG / tgA W / * Psat04G0588000-T4 482254098 747 249 tgG / tgA W / * Psat04G0588000-T1 482254101 1145 382 tGg / tAg W / * Psat04G0588000-T2 482254101 1145 382 tGg / tAg W / * Psat04G0588000-T1 482254102 1146 382 tgG / tgA W / * Psat04G0588000-T2 482254102 1146 382 tgG / tgA W / * Psat04G0588000-T1 482254109 1153 385 Caa / Taa Q / * Psat04G0588000-T2 482254109 1153 385 Caa / Taa Q / * Psat04G0588000-T1 482254148 1192 398 Cag / Tag Q / * Psat04G0588000-T2 482254148 1192 398 Cag / Tag Q / * Psat04G0588000-T3 482254160 758 253 tGg / tAg W / * Psat04G0588000-T4 482254160 809 270 tGg / tAg W / * Psat04G0588000-T3 482254161 759 253 tgG / tgA W / * Psat04G0588000-T4 482254161 810 270 tgG / tgA W / * Psat04G0588000-T1 482254166 1210 404 Cag / Tag Q / * Psat04G0588000-T2 482254166 1210 404 Cag / Tag Q / * Psat04G0588000-T1 482254189 Psat04G0588000-T2 482254189 Psat04G0588000-T3 482254189 Psat04G0588000-T4 482254189 Psat04G0588000-T1 482254288 Psat04G0588000-T2 482254288 Psat04G0588000-T3 482254288 Psat04G0588000-T4 482254288 Psat04G0588000-T3 482254301 799 267 Caa / Taa Q / * Psat04G0588000-T4 482254301 850 284 Caa / Taa Q / * Psat04G0588000-T3 482254308 806 269 tGg / tAg W / * Psat04G0588000-T4 482254308 857 286 tGg / tAg W / * Psat04G0588000-T3 482254309 807 269 tgG / tgA W / * Psat04G0588000-T4 482254309 858 286 tgG / tgA W / * Psat04G0588000-T3 482254328 826 276 Caa / Taa Q / * Psat04G0588000-T4 482254328 877 293 Caa / Taa Q / * Psat04G0588000-T1 482254368 1312 438 Caa / Taa Q / * Psat04G0588000-T2 482254368 1312 438 Caa / Taa Q / * Psat04G0588000-T1 482254377 1321 441 Caa / Taa Q / * Psat04G0588000-T2 482254377 1321 441 Caa / Taa Q / * Psat04G0588000-T3 482254406 904 302 Cag / Tag Q / * Psat04G0588000-T4 482254406 955 319 Cag / Tag Q / * Psat04G0588000-T1 482254409 Psat04G0588000-T2 482254409 Psat04G0588000-T3 482254409 Psat04G0588000-T4 482254409 Psat04G0588000-T1 482254777 Psat04G0588000-T2 482254777 Psat04G0588000-T3 482254777 Psat04G0588000-T4 482254777 Psat04G0588000-T1 482254794 1369 457 Cag / Tag Q / * Psat04G0588000-T2 482254794 1369 457 Cag / Tag Q / * Psat04G0588000-T3 482254839 968 323 tGg / tAg W / * Psat04G0588000-T4 482254839 1019 340 tGg / tAg W / * Psat04G0588000-T3 482254840 969 323 tgG / tgA W / * Psat04G0588000-T4 482254840 1020 340 tgG / tgA W / * Psat04G0588000-T3 482254866 995 332 tGg / tAg W / * Psat04G0588000-T4 482254866 1046 349 tGg / tAg W / * Psat04G0588000-T3 482254867 996 332 tgG / tgA W / * Psat04G0588000-T4 482254867 1047 349 tgG / tgA W / * Psat04G0588000-T3 482254868 997 333 Caa / Taa Q / * Psat04G0588000-T4 482254868 1048 350 Caa / Taa Q / * Psat04G0588000-T1 482254884 1459 487 Cag / Tag Q / * Psat04G0588000-T2 482254884 1459 487 Cag / Tag Q / * Psat04G0588000-T1 482254887 1462 488 Cag / Tag Q / * Psat04G0588000-T2 482254887 1462 488 Cag / Tag Q / * Psat04G0588000-T1 482254901 Psat04G0588000-T2 482254901 Psat04G0588000-T3 482254901 Psat04G0588000-T4 482254901 Psat04G0588000-T1 482254989 Psat04G0588000-T2 482254989 Psat04G0588000-T3 482254989 Psat04G0588000-T4 482254989 Psat04G0588000-T1 482255028 1514 505 tGg / tAg W / * Psat04G0588000-T2 482255028 1514 505 tGg / tAg W / * Psat04G0588000-T1 482255029 1515 505 tgG / tgA W / * Psat04G0588000-T2 482255029 1515 505 tgG / tgA W / * Psat04G0588000-T1 482255040 1526 509 tGg / tAg W / * Psat04G0588000-T2 482255040 1526 509 tGg / tAg W / * Psat04G0588000-T1 482255041 1527 509 tgG / tgA W / * Psat04G0588000-T2 482255041 1527 509 tgG / tgA W / * Psat04G0588000-T4 482255086 1177 393 Cag / Tag Q / * Psat04G0588000-T3 482255086 1126 376 Cag / Tag Q / * Psat04G0588000-T1 482255089 Psat04G0588000-T2 482255089 Psat04G0588000-T3 482255089 Psat04G0588000-T1 482255090 Psat04G0588000-T2 482255090 Psat04G0588000-T3 482255090 Psat04G0588000-T1 482256029 Psat04G0588000-T2 482256029 Psat04G0588000-T3 482256029 Psat04G0588000-T1 482256049 1594 532 Cag / Tag Q / * Psat04G0588000-T2 482256049 1594 532 Cag / Tag Q / * Psat04G0588000-T3 482256055 1154 385 tGg / tAg W / * Psat04G0588000-T3 482256056 1155 385 tgG / tgA W / * Psat04G0588000-T1 482256064 1609 537 Cag / Tag Q / * Psat04G0588000-T2 482256064 1609 537 Cag / Tag Q / * Psat04G0588000-T3 482256079 1178 393 tGg / tAg W / * Psat04G0588000-T3 482256080 1179 393 tgG / tgA W / * Psat04G0588000-T1 482256083 1628 543 tGg / tAg W / * Psat04G0588000-T2 482256083 1628 543 tGg / tAg W / * Psat04G0588000-T1 482256084 1629 543 tgG / tgA W / * Psat04G0588000-T2 482256084 1629 543 tgG / tgA W / * Psat04G0588000-T1 482256087 Psat04G0588000-T2 482256087 Psat04G0588000-T3 482256087 Psat04G0588000-T1 482256210 Psat04G0588000-T2 482256210 Psat04G0588000-T3 482256210 Psat04G0588000-T1 482256221 1642 548 Caa / Taa Q / * Psat04G0588000-T2 482256221 1642 548 Caa / Taa Q / * Psat04G0588000-T1 482256278 1699 567 Cag / Tag Q / * Psat04G0588000-T2 482256278 1699 567 Cag / Tag Q / * Psat04G0588000-T1 482256281 1702 568 Caa / Taa Q / * Psat04G0588000-T2 482256281 1702 568 Caa / Taa Q / * Psat04G0588000-T3 482256286 1261 421 Caa / Taa Q / * Psat04G0588000-T1 482256317 1738 580 Cag / Tag Q / * Psat04G0588000-T2 482256317 1738 580 Cag / Tag Q / * Psat04G0588000-T1 482256353 1774 592 Caa / Taa Q / * Psat04G0588000-T2 482256353 1774 592 Caa / Taa Q / * Psat04G0588000-T1 482256359 1780 594 Cag / Tag Q / * Psat04G0588000-T2 482256359 1780 594 Cag / Tag Q / * Psat04G0588000-T3 482256364 1339 447 Cga / Tga R / * Psat04G0588000-T3 482256382 1357 453 Caa / Taa Q / * Psat04G0588000-T1 482256386 1807 603 Caa / Taa Q / * Psat04G0588000-T2 482256386 1807 603 Caa / Taa Q / * Psat04G0588000-T3 482256401 1376 459 tGg / tAg W / * Psat04G0588000-T3 482256402 1377 459 tgG / tgA W / * Psat04G0588000-T3 482256413 1388 463 tGg / tAg W / * Psat04G0588000-T3 482256414 1389 463 tgG / tgA W / * Psat04G0588000-T3 482256440 1415 472 tGg / tAg W / * Psat04G0588000-T3 482256441 1416 472 tgG / tgA W / * Psat04G0588000-T1 482256462 1883 628 tGg / tAg W / * Psat04G0588000-T2 482256462 1883 628 tGg / tAg W / * Psat04G0588000-T1 482256463 1884 628 tgG / tgA W / * Psat04G0588000-T2 482256463 1884 628 tgG / tgA W / * Psat04G0588000-T1 482256491 1912 638 Cag / Tag Q / * Psat04G0588000-T2 482256491 1912 638 Cag / Tag Q / * Psat04G0588000-T1 482256524 1945 649 Caa / Taa Q / * Psat04G0588000-T2 482256524 1945 649 Caa / Taa Q / * Psat04G0588000-T3 482256529 1504 502 Caa / Taa Q / * Psat04G0588000-T3 482256548 1523 508 tGg / tAg W / * Psat04G0588000-T3 482256549 1524 508 tgG / tgA W / * Psat04G0588000-T1 482256572 1993 665 Caa / Taa Q / * Psat04G0588000-T2 482256572 1993 665 Caa / Taa Q / * Psat04G0588000-T1 482256580 Psat04G0588000-T2 482256580 Psat04G0588000-T3 482256580 Psat04G0588000-T1 482256995 Psat04G0588000-T2 482256995 Psat04G0588000-T3 482256995 Psat04G0588000-T3 482257020 1579 527 Caa / Taa Q / * Psat04G0588000-T1 482257024 2029 677 Caa / Taa Q / * Psat04G0588000-T2 482257024 2029 677 Caa / Taa Q / * Psat04G0588000-T3 482257035 1594 532 Cag / Tag Q / * Psat04G0588000-T3 482257045 1604 535 tGg / tAg W / * Psat04G0588000-T3 482257046 1605 535 tgG / tgA W / * Psat04G0588000-T1 482257055 2060 687 tGg / tAg W / * Psat04G0588000-T2 482257055 2060 687 tGg / tAg W / * Psat04G0588000-T1 482257056 2061 687 tgG / tgA W / * Psat04G0588000-T2 482257056 2061 687 tgG / tgA W / * Psat04G0588000-T2 482257072 Psat04G0588000-T3 482257074 1633 545 Cag / Tag Q / * Psat04G0588000-T1 482257077 Psat04G0588000-T3 482257077 Psat04G0588000-T1 482257175 Psat04G0588000-T2 482257175 Psat04G0588000-T3 482257175 Psat04G0588000-T1 482257178 2084 695 tGg / tAg W / * Psat04G0588000-T1 482257179 2085 695 tgG / tgA W / * Psat04G0588000-T2 482257230 2131 711 Caa / Taa Q / * Psat04G0588000-T3 482257230 1690 564 Caa / Taa Q / * Psat04G0588000-T2 482257233 2134 712 Caa / Taa Q / * Psat04G0588000-T3 482257233 1693 565 Caa / Taa Q / * Psat04G0588000-T2 482257243 Psat04G0588000-T3 482257249 1709 570 tGg / tAg W / * Psat04G0588000-T3 482257250 1710 570 tgG / tgA W / * Psat04G0588000-T3 482257254 1714 572 Caa / Taa Q / * Psat04G0588000-T3 482257257 1717 573 Cag / Tag Q / * Psat04G0588000-T1 482257260 Psat04G0588000-T3 482257260 Psat04G0588000-T2 482257386 Psat04G0588000-T1 482258999 Psat04G0588000-T3 482258999 Psat04G0588000-T1 482259007 2173 725 Cag / Tag Q / * Psat04G0588000-T3 482259036 1756 586 Caa / Taa Q / * Psat04G0588000-T1 482259043 2209 737 Caa / Taa Q / * Psat04G0588000-T1 482259064 2230 744 Caa / Taa Q / * Psat04G0588000-T3 482259070 1790 597 tGg / tAg W / * Psat04G0588000-T3 482259071 1791 597 tgG / tgA W / * Psat04G0588000-T1 482259104 2270 757 tGg / tAg W / * Psat04G0588000-T1 482259105 2271 757 tgG / tgA W / * Psat04G0588000-T1 482259112 2278 760 Cag / Tag Q / * Psat04G0588000-T1 482259115 2281 761 Cag / Tag Q / * Psat04G0588000-T1 482259121 2287 763 Caa / Taa Q / * Table 17: Sequence descriptions: genomic DNA coding DNA amino acid based on Gene_ID sequence sequence sequence ZW6 SEQ ID NO: 1 SEQ ID NO: 14 SEQ ID NO: 27 Psat03G0464100 SEQ ID NO: 2 SEQ ID NO: 15 SEQ ID NO: 28 Psat07G0620600 SEQ ID NO: 3 SEQ ID NO: 16 SEQ ID NO: 29 Psat07G0620500 SEQ ID NO: 4 SEQ ID NO: 17 SEQ ID NO: 30 Psat01G0001900 SEQ ID NO: 5 SEQ ID NO: 18 SEQ ID NO: 31 Psat02G0493100 SEQ ID NO: 6 SEQ ID NO: 19 SEQ ID NO: 32 Psat01G0576500 SEQ ID NO: 7 SEQ ID NO: 20 SEQ ID NO: 33 Psat03G0335100 SEQ ID NO: 8 SEQ ID NO: 21 SEQ ID NO: 34 Psat04G0244300 SEQ ID NO: 9 SEQ ID NO: 22 SEQ ID NO: 35 Psat03G0272300 SEQ ID NO: 10 SEQ ID NO: 23 SEQ ID NO: 36 Psat06G0292900 SEQ ID NO: 11 SEQ ID NO: 24 SEQ ID NO: 37 Psat07G0687800 SEQ ID NO: 12 SEQ ID NO: 25 SEQ ID NO: 38 Psat04G0588000 SEQ ID NO: 13 SEQ ID NO: 26 SEQ ID NO: 39 Psat02G0523800 The coding DNA sequences and amino acid sequences relate to transcript 1 (T1), with the exception of SEQ ID Nos: 24 and 37, respectively, relating to transcript 2 (T2). The present inventors have further annotated positions in the upstream regions of the genes, which are summarized in Tables 18-22. Table 18: Annotated positions in upstream regions of P450 genes: SEQ ID NO 1 2 Gene_ID ZW6 Psat03G0464100 Psat07G0620600 total seq length 2379 3685 G-Box-like-element 367-372 381-386 G-Box-like-element2 408-413 394-399 potential TATA-Box 431-439 potential TSS2 475 potential TSS 472 482 ATG 501-503 501-503 potential alternative TATA-Box2 495-503 potential alternative TSS 531 potential alternative TSS2 550 potential alternative ATG 588-590 Table 19: Annotated positions in upstream regions of UGT genes: SEQ ID NO 3 4 5 6 Gene_ID ZW6 Psat07G0620500 Psat01G0001900 Psat02G0493100 Psat01G0576500 total seq length 2075 4552 2086 1946 G-Box-like- element 397-402 217-222 276-281 328-333 G-Box-like- element2 235-240 374-379 G-Box-like- element3 320-325 448-453 potential TATA-Box 547-555 419-429 540-548 428-436 potential TSS3 potential TSS2 521 446 potential TSS 589 453 554 459 potential_UTR 501-635 501-591 ATG 636-638 501-503 590-592 501-503 Table 20: Annotated positions in upstream regions of genes encoding transcription factors: SEQ ID NO7 8 9 10Psat Psat Psat Psat Gene_ID ZW6 03G0335100 04G0244300 03G0272300 06G0292900 total seq length 2375 1886 3876 2825 G-Box-like- element 196-201 104-109 366-371 203-208 G-Box-like- element2 414-419 283-288 potential TATA-Box 455-463 403-411 503-512 223-231 potential TSS2 465 531 260 potential TSS 487 445 651 287 potential_UTR 501-696 ATG 501-503 501-503 697-699 501-503 potential alternative TATA-Box2 484-492 potential alternative TSS2 511 potential alternative ATG 537-539 Table 21: Annotated positions in upstream regions of OSC genes: SEQ ID NO 11 12 Gene_ID ZW6 Psat07G0687800 Psat04G0588000 total seq length 7315 16021 G-Box-like-element 319-324 potential TATA-Box 397-405 455-463 potential TSS2 452 potential TSS 478 487 ATG 501-503 501-503 Table 22: Annotated positions in upstream regions of putative squalene synthase: SEQ ID NO 13 Gene_ID ZW6 Psat02G0523800 total seq length 2266 potential TATA-Box 380-388 potential TSS3 433 potential TSS2 453 potential TSS 459 potential_UTR 501-1357 ATG 1358-1360 Example 4: Analysis of a Pisum sativum line having an improved flavour profile A novel pea line (KWS063 (synonym: KM 17BP063, deposited under the Budapest Treaty as NCIMB 44382)) has been developed and identified which shows an improved flavour profile. Seeds of this line (Pisum sativum; internal designator KM 17BP063 have been deposited with the National Collection of Industrial, Food and Marine Bacteria (hereinafter, “NCIMB”) Ltd., Wellheads Place, Dyce, Aberdeen, Dyce, AB217GB, Scotland, Great Britain on 16 April 2024 by the present applicant and have received accession number NCIMB 44382 (Form BP / 4). As evident from Form BP / 9 as provided by the NCIMB, the material was confirmed to be viable (test of 17 April 2024) NCIMB is a recognized International Depository Authority under the Budapest Treaty. This deposit of KWS063 (synonym: KM 17BP063) seeds was made under the Budapest Treaty and will be maintained in the NCIMB depository for at least the enforceable life of the patent and will be replaced if the deposit becomes nonviable during that period. Additionally, Applicant has satisfied all the requirements of 37 C.F.R. Sections 1.801-1.809, including providing an indication of the viability of the sample. More information on the morphological characteristics of the line and seeds is provided in Example 4g. Example 4a: Genetic Analysis of P. sativum line KWS063 As noted above, one or a number of genes and their mutations are believed to be associated with an improved flavour profile of protein ingredients obtained from Pisum sativum. Included in this group are genes encoding p450 monooxygenases, UDP glycosyltransferases and / or transcription factors. One of the mutations, as listed in Table 10, in the gene having the sequence listed in SEQ ID NO: 7 encoding a transcription factor, was identified in KWS063, providing a genetic basis for the improvement in sensory performance. While not intending to be bound by theory, it is believed that one or more mutations in SEQ ID NO: 7 resulted in an alteration in the saponin profile in the peas of KWS063, and the resulting protein ingredient from the peas demonstrated an improved sensory profile as compared to protein from a commercial pea variety. A mutation creating a stop codon SEQ ID NO: 7 is believed to have a favorable effect on the saponin profile. An example of such a mutation is the G / A substitution described in Table 10. Other mutations in other saponin pathway genes may also play a factor in altering the saponin profile and resulting the improved sensory performance of a pea protein ingredient obtained from KWS063. Example 4b: Saponin Analysis of Pisum sativum line KWS063 While not intending to be bound by theory, it is believed that the statistically significant improvements in the flavour of peas, protein ingredients made from the peas, and products comprising such protein ingredients may be the result of different levels of saponin production in the plant, and different concentrations of the various types of saponin produced by the plant. The saponin profile of peas obtained from KWS063 were analysed in comparison to peas from commercially available variety Flam. The results are summarized in Table 23. Table 23 Plant Weig Volu Fakt TS Saponin Saponin Saponin ht me or ng / mg FM ng / mg FM ng / mg DM (mg) (ml) weit ere (dehull) (dehull) (dehull) Verd . Sapo Sapo Sapo Sapo Sapo Sapo nin B nin nin B nin nin B nin DDM DDM DDM KWS06 105. 10 8 90 25.46 23.55 19.36 17.91 21.51 19.90 3 2 Flam 109. 10 8 90 41.10 26.67 30.17 19.57 33.52 21.75 0 As can be seen, peas from KWS063 contain significantly less saponin B and less saponin DDMP as compared to a commercial variety. Example 4c: Sensory Evaluation of P. sativum KWS063 Sensory evaluations were conducted on peas, protein isolates from peas, and alternative milk beverages containing such pea protein isolates. The sensory dimensions included appearance, aroma, flavour, mouthfeel, and aftertaste, and each attribute is summarized in Table 24: TABLE 24 Dimension Attribute from to Definition Colour ybrighMeasuring the colour intensity of the Intensitt darksample. Appearance Particles (on Measuring the amount of particles on glass)little manythe glass. Foam little much Measuring the foam of the product. Overall Measuring the overall intensity of the Intensitylittle intenseproduct, including all perceptions. Pea little intenseMeasuring the intensity of the peaaroma.Cereal little intenseMeasuring the intensity of the cerealaroma.Aroma Measuring the intensity of the grassy Green / Grassy little intense and / or green aroma, associated with mowed grass. Sweetish little intenseMeasuring the intensity of the sweetisharoma.Sourly little intenseMeasuring the intensity of the sourlyaroma. Pea little intenseMeasuring the intensity of the peaflavour.Cereal little intenseMeasuring the intensity of the cerealflavour.Measuring the intensity of the grassy Green / Grassy little intense and / or green flavour, associated with mowed grass. Flavour Measuring the intensity of the milkyflavour (cow milk).Sweet little intense Measuring the intensity of sweet taste. Sour little intense Measuring the intensity of sour taste. Bitter little intense Measuring the intensity of bitter taste. Salty little intense Measuring the intensity of salty taste. Powdery little intenseMeasuring the intensity of the powderymouthfeel.Dull little intenseMeasuring the intensity of the dullmouthfeel.Mouthfeel / Coating little intenseMeasuring the intensity of the coatingmouthfeel.Texture Astringent little intenseMeasuring the intensity of theastringent mouthfeel.Viscosity thin thickMeasuring the intensity of the moisturemouthfeel.OveralllittlMeasuring the overall intensity of the Intensitye intenseproduct, including all perceptions.Pea little intenseMeasuring the intensity of the peaaftertaste. The differences in various attributes were analyzed for statistical significance based on an Analysis of Variance (mixed ANOVA), which determines whether products are significantly discriminated based on an attribute. To perform the mixed ANOVA, an anchor product is a fixed factor, and the tested products are the random factors, which provides the estimated means and the “least significant difference” (hereinafter, “LSD”). The LSD corresponds to the minimal required difference expressed as a scale distance between two products to conclude that these are significantly different (Fischer’s LSD 95%). The “descriptor discrimination” (hereinafter “DD”) indicates how many times the LSD “fits” within the highest and lowest intensity scores occurring among the products. If the DD is greater than 1, the attribute is significantly discriminating between the products. Example 4d: Sensory evaluation of mashed peas of KWS063 20g of cooked and mashed peas obtained from pea line KWS063, having a representative sample of seeds deposited under NCIMB No.44382, were evaluated for sensory properties in comparison to cooked and mashed peas from commercial pea varieties Flam and Kameleon, available from KWS SAAT SE & Co. KGaA in Einbeck, Germany. A trained sensory panel evaluated the peas for flavour, mouthfeel / texture and aftertaste. The results of the evaluation are shown in Tables 25a and 25b, and Fig.1. TABLE 25a: Raw Score Analysis: Mashed Peas Attribute: Flam KWS063 LSD DD Flavour – Bitter 2.309090909 1.663636364 0.404015202 1.59759965 Flavour- Sweet 1.731818182 2.5 0.453049358 1.695580856 Flavour- Sour1.586363636 1.277272727 0.248184676 1.245406904Mouthfeel- Powdery 2.927272727 2.213636364 0.402093456 1.774802231 Mouthfeel- Dull 2.504545455 2.122727273 0.336244053 1.135538839 Mouthfeel- Coating 2.954545455 2.568181818 0.336273798 1.148955521 Aftertaste – Bitter 2.068181818 1.640909091 0.384529342 1.111157669 TABLE 25b: Mean Score Analysis: Mashed Peas Attribute: Flam KWS063 LSD DD Flavour - Bitter 0 -0.645454545 0.404015202 1.59759965 Flavour -Sweet 0 0.768181818 0.453049358 1.695580856 Flavour - Sour 0 -0.309090909 0.248184676 1.245406904 Mouthfeel - Powdery 0 -0.713636364 0.402093456 1.774802231 Mouthfeel - Dull 0 -0.381818182 0.336244053 1.135538839 Mouthfeel - Coating 0 -0.386363636 0.336273798 1.148955521 Aftertaste - Bitter 0 -0.427272727 0.384529342 1.111157669 The results of the Mean Score analysis comparing the statistically significant differentiating attributes are shown in graphical form in Fig.1. These data clearly indicate an improved mouthfeel and taste, and a reduced overall bitterness and bitter aftertaste, attributed to the peas from KWS063 as compared to peas from the control Flam variety. Example 4e: Sensory evaluation of protein isolate extracted from peas of KWS063 50g of protein isolate powder from peas obtained from pea line KWS063, having a representative sample of seeds deposited under NCIMB No. 44382, were evaluated for sensory properties in comparison to a protein isolate obtained from a commercially available pea variety Kameleon. A trained sensory panel evaluated 5% protein isolate solutions made from combining the protein isolate powders with 1,000ml water. The results of the evaluation are shown in Table 26. TABLE 26: Mean Score Analysis: Protein isolate Attribute: Kameleon KWS063 LSD DD Aroma - Overall Intensity 0 -0.09 0.45 0.2 Aroma - Pea 0 -0.01 0.66 0.02 Aroma - Green / Grassy 0 -0.15 0.77 0.19 Flavour - Sour 0 -0.06 0.31 0.2 Aftertaste – Bitter 30 sec 0 -0.04 0.52 0.08 Aftertaste – Bitter 60 sec 0 -0.45 0.69 0.65 The results of the Mean Score analysis indicate reductions in the aroma, flavour and aftertaste attributes listed in Table 24 for the protein isolate extracted from peas from KWS063 as compared to a protein isolate extracted from peas from the commercial Kameleon variety. Example 4f: Sensory evaluation of vly (reg. trademark) alternative milk beverage 200 g of a protein isolate as described in Example 2 were added to 8,000 mL of a commercial alternative milk base formula provided by VF Nutrition GmbH, doing business as vly™, of Berlin, Germany. A trained sensory panel of 10 participants evaluated the alternative milk beverage for sensory properties including the aroma, flavour, and aftertaste attributes listed in Table 24 as compared to the same alternative milk base formula made with a protein isolate from the commercially available Flam variety. TABLE 27: Mean Score Analysis: Alternative milk beverage Attribute: Flam KWS063 LSD DDAroma: Overall Intensity0.00 -0.40 0.31 1.28Aroma: Pea0.00 -0.55 0.44 1.26Aroma: Green / Grassy0.00 -0.67 0.55 1.22Flavour: Pea0.00 -0.32 0.45 1.00Flavour: Sour0.00 -0.39 0.29 1.34Flavour: Bitter0.00 -0.46 0.39 1.21Aftertaste: Overall Intensity0.00 -0.22 0.32 1.04Aftertaste: Bitter 30 Sec0.00 -0.21 0.36 1.21Aftertaste: Bitter 60 Sec0.00 -0.22 0.37 1.46The results of the Mean Score analysis comparing the statistically significant differentiating attributes are shown in graphical form in Fig.2. These data indicate a significantly improved aroma and flavour, and a reduced and less intense bitter aftertaste, attributed to the peas from KWS063 as compared to peas from the commercial Flam variety. Example 4g: Characteristics of pea line KWS063: A pea line Pisum sativum KWS063 has shown uniformity and stability, as described in the following description information. Pisum sativum KWS063 has been self-pollinated a sufficient number of generations with careful attention to uniformity of plant type and has been increased with continued observation for uniformity. Pisum sativum KWS063 has the following morphologic and other characteristics based primarily on field data collected from a closed field in Wetze, Germany. The characteristics of KWS063 are described as follows: Maturity:^Number of Nodes at first bloom: 13. Height:^KWS063 is about 70 cm high and is about 5 cm taller than KWS Exam. Vine: Habit: determinate; Branching: 1-2 Branches; Internodes: Zig Zag; Stockiness: medium; Number of Nodes: 13. Leaflets: Color: Green; Wax: Light; Marbled: Yes; Number of leaflet pairs: Two. Stipules^: missing. Flower color: Venation: Greenish; Standard: White; Wing: White; Keel: White. Pods^: Shape: Slightly Curved; Color: Green; Surface: Rough; Length: 7 cm; End: Blunt; Width (Between Sutures): 8 mm; Number of Seeds per Pod: 5. Peas: Color: Yellow.x Seeds: (Dry, Mature): Shape: Round; Surface: Smooth; Color Pattern: Monocolor; Primary Color: Yellow; Hilum Floor Color: Light, same color as primary color; Cotyledon Color: Yellow; Number of grams per 100 Seeds: 17. Example 5: Studies on suitable orthologues To expand the promising findings on the details of the saponin biosynthesis pathway on further plants, soybean (https: / / onlinelibrary.wiley.com / doi / 10.1111 / tpj.14500), common bean (https: / / phytozome-next.jgi.doe.gov / info / Pvulgaris_v2_1) and lupines (https: / / www.nature.com / articles / s41467-019-14197-9) were used as candidates for in silico screenings and as starting material to produce optimized plant-based ingredients from these plants within the same family as peas and having correlated genomic signatures in the relevant saponin biosynthesis associated genes as identified above. By searching an creating identity scores based on the CDS similarity of DNA sequences interesting candidates could be identified as summarized in Tables 28 to 30. TABLE 28: Pea orthologues in soy (Glycine max) Pea reference gene Orthologue gene Identity score Psat03G0335100 Glyma_05G110900 71.717 Psat07G0620500 Glyma_17G019400 66.5965 Psat04G0588000 Glyma_08G225800 84.289 Psat03G0464100 Glyma_08G350800 74.064 Psat01G0001900 Glyma_13G174300 70.3034 Psat02G0493100 Glyma_10G280400 69.588 Psat01G0576500 Glyma_18G148500 70.345 Psat07G0620600 Glyma_06G227300 72.563 Psat07G0620600 Glyma_15G245300 66.315 Psat03G0335100 Glyma_09G246951 75.1095 Psat07G0620600 Glyma_13G262000 67.229 Psat03G0464100 Glyma_03G143700 67.29 Psat02G0493100 Glyma_10G062600 71.958 Psat02G0493100 Glyma_01G188832 72.125 Psat04G0244300 Glyma_17G155900 74.0021 Psat07G0620500 Glyma_18G274400 70.139 Psat07G0620600 Glyma_03G226800 67.676 Psat07G0620500 Glyma_19G187100 70.714 Psat07G0620500 Glyma_19G187700 72.727 Psat07G0620500 Glyma_10G062200 70.053 Psat07G0620600 Glyma_08G238100 80.388 Psat07G0620500 Glyma_17G019600 67.6695 Psat07G0620500 Glyma_03G187500 68.557 Psat02G0493100 Glyma_03G187500 69.951 Psat04G0588000 Glyma_07G001300 84.3249 Psat07G0687800 Glyma_03G121500 83.7757 Psat07G0620600 Glyma_13G261800 69.3855 Psat07G0620600 Glyma_13G262100 66.217 Psat01G0001900 Glyma_04G255400 76.0057 Psat07G0687800 Glyma_08G225800 86.4283 Psat07G0620600 Glyma_15G243300 64.872 Psat07G0687800 Glyma_07G001300 86.325 Psat02G0493100 Glyma_11G053400 76.73 Psat07G0620500 Glyma_19G187000 71.196 Psat07G0620500 Glyma_02G104800 67.91 Psat03G0464100 Glyma_19G146800 68.605 Psat06G0292900 Glyma_02G161100 82.773 Psat02G0493100 Glyma_18G148200 78.313 Psat07G0620500 Glyma_19G187600 68.456 Psat04G0244300 Glyma_01G198100 71.9575 Psat07G0620500 Glyma_03G187000 68.912 Psat07G0620500 Glyma_07G254600 69.065 Psat02G0493100 Glyma_02G104800 69.704 Psat04G0588000 Glyma_03G121300 83.7355 Psat02G0493100 Glyma_03G187700 71.429 Psat02G0493100 Glyma_19G187000 70.811 Psat03G0272300 Glyma_03G123200 78.217 Psat07G0687800 Glyma_03G121300 85.029 Psat02G0493100 Glyma_10G062200 71.084 Psat02G0493100 Glyma_02G104600 65.927 Psat04G0588000 Glyma_03G121500 83.8361 Psat02G0493100 Glyma_19G187600 70.988 Psat01G0576500 Glyma_07G067200 66.81 Psat03G0464100 Glyma_10G092500 65.523 Psat03G0464100 Glyma_10G092600 65 Psat07G0620600 Glyma_15G244250 66.7895 Psat02G0493100 Glyma_02G105000 67.742 Psat02G0493100 Glyma_18G208500 67.0885 Psat07G0620500 Glyma_02G104900 66.78 Psat04G0588000 Glyma_15G065600 80.8402 Psat01G0576500 Glyma_08G181000 76.901 Psat04G0244300 Glyma_11G043600 70.4395 Psat04G0244300 Glyma_05G110900 72.2324 Psat02G0493100 Glyma_19G187100 71.196 Psat01G0576500 Glyma_10G104700 72.909 Psat02G0493100 Glyma_19G187400 67.677 Psat02G0493100 Glyma_19G187700 70.199 Psat02G0493100 Glyma_03G187000 72.081 Psat02G0493100 Glyma_03G186900 69.744 Psat07G0687800 Glyma_08G027000 66.9193 Psat03G0464100 Glyma_03G142000 66.392 Psat01G0001900 Glyma_11G151800 72.3273 Psat07G0620600 Glyma_13G277100 67.159 Psat01G0001900 Glyma_10G189300 68.4953 Psat02G0493100 Glyma_15G221300 73.022 Psat02G0493100 Glyma_01G046300 73.2995 Psat07G0620500 Glyma_07G215500 65.394 Psat02G0493100 Glyma_02G104900 69.849 Psat07G0620600 Glyma_15G245100 65.796 Psat07G0620500 Glyma_16G033700 70.2995 Psat02G0493100 Glyma_02G104700 68.337 Psat03G0335100 Glyma_18G246000 75.8665 Psat02G0493100 Glyma_19G187500 68.342 Psat02G0493100 Glyma_03G187200 68.687 Psat02G0493100 Glyma_09G280500 71.2397 Psat07G0620500 Glyma_11G053400 66.106 Psat07G0620500 Glyma_02G104700 67.669 Psat04G0588000 Glyma_08G027000 66.9355 Psat01G0576500 Glyma_07G067332 66.524 Psat02G0493100 Glyma_02G105300 69.741 Psat02G0493100 Glyma_18G208600 69.15 Psat07G0620500 Glyma_03G186900 70 Psat02G0493100 Glyma_18G208300 69.8865 Psat01G0001900 Glyma_06G324300 77.8313 Psat07G0620600 Glyma_13G261700 66.287 Psat03G0272300 Glyma_19G126800 79.072 Psat07G0620500 Glyma_03G187700 67.677 Psat01G0576500 Glyma_15G051400 67.384 Psat02G0493100 Glyma_02G104500 64.948 Psat02G0493100 Glyma_03G187400 69.192 Psat02G0493100 Glyma_02G104300 66.21 Psat01G0576500 Glyma_07G067266 67.672 Psat03G0464100 Glyma_03G142100 65.53 Psat07G0687800 Glyma_15G065600 80.836 Psat03G0272300 Glyma_07G017800 81.579 Psat03G0464100 Glyma_19G144700 67.209 Psat01G0001900 Glyma_07G202000 70.963 TABLE 29: Pea orthologues in common beans (Phaesolus vulgaris) Pea reference gene Orthologue gene Identity score Psat02G0493100 Phvul.002G016500 75.3135 Psat02G0493100 Phvul.007G020800 70.5455 Psat07G0620500 Phvul.002G016500 67.066 Psat04G0588000 Phvul.006G156000 77.1305 Psat02G0493100 Phvul.001G182400 66.071 Psat07G0620500 Phvul.001G182500 69.343 Psat07G0687800 Phvul.010G165100 84.9917 Psat07G0620500 Phvul.007G152800 68.712 Psat07G0620500 Phvul.010G101800 71.4495 Psat02G0493100 Phvul.003G047200 70.408 Psat07G0687800 Phvul.006G156000 76.1517 Psat04G0588000 Phvul.010G165100 82.5817 Psat07G0620500 Phvul.010G101600 70.508 Psat03G0464100 Phvul.001G139500 68.116 Psat01G0001900 Phvul.003G290600 69.8345 Psat02G0493100 Phvul.001G182600 69.34 Psat07G0687800 Phvul.006G194200 79.0637 Psat07G0620600 Phvul.011G166000 69.4605 Psat07G0620600 Phvul.005G063900 66.934 Psat07G0620500 Phvul.001G182400 69.091 Psat07G0620500 Phvul.001G182100 71.852 Psat01G0576500 Phvul.006G208300 75.544 Psat07G0620500 Phvul.001G182200 69.697 Psat07G0687800 Phvul.006G156500 75.7837 Psat04G0244300 Phvul.003G231000 71.7048 Psat02G0493100 Phvul.002G094950 69.817 Psat03G0464100 Phvul.002G126200 79.661 Psat03G0335100 Phvul.008G050850 72.0835 Psat07G0687800 Phvul.006G156900 75.039 Psat02G0493100 Phvul.007G152800 69.048 Psat07G0620500 Phvul.003G097200 66.022 Psat07G0620500 Phvul.008G026100 73.554 Psat02G0493100 Phvul.003G047100 65.359 Psat02G0493100 Phvul.002G093300 69.817 Psat07G0687800 Phvul.006G156700 76.1425 Psat07G0687800 Phvul.006G156100 75.3805 Psat02G0493100 Phvul.003G046900 70.231 Psat02G0493100 Phvul.001G183000 76.471 Psat02G0493100 Phvul.007G020700 67.453 Psat02G0493100 Phvul.008G090600 69.381 Psat07G0620600 Phvul.005G063800 65.705 Psat07G0620500 Phvul.001G182800 72.222 Psat04G0588000 Phvul.006G156700 77.7712 Psat01G0001900 Phvul.009G226000 71.4903 Psat02G0493100 Phvul.001G182300 68.687 Psat07G0620600 Phvul.009G081700 79.452 Psat07G0620500 Phvul.008G090600 68 Psat07G0620600 Phvul.005G063200 66.199 Psat07G0620500 Phvul.001G182600 68.571 Psat04G0588000 Phvul.006G156900 77.0037 Psat01G0576500 Phvul.006G208400 66.208 Psat02G0493100 Phvul.003G097200 70.13 Psat03G0464100 Phvul.007G257400 74.126 Psat07G0620600 Phvul.009G081633 79.452 Psat07G0620600 Phvul.005G063400 65.147 Psat03G0272300 Phvul.001G119300 77.569 Psat07G0620600 Phvul.011G000200 79.554 Psat02G0493100 Phvul.007G020600 67.824 Psat04G0588000 Phvul.006G156100 76.3305 Psat03G0464100 Phvul.001G139600 65.693 Psat02G0493100 Phvul.001G182500 69.347 Psat03G0464100 Phvul.007G257300 69.916 Psat07G0620600 Phvul.005G063300 66.333 Psat03G0464100 Phvul.011G068100 69.364 Psat01G0001900 Phvul.005G001000 73.8113 Psat03G0464100 Phvul.007G257500 66.296 Psat04G0588000 Phvul.006G194200 78.9672 Psat07G0620600 Phvul.005G065000 66.04 Psat03G0464100 Phvul.008G128700 72.614 Psat04G0244300 Phvul.002G007400 71.8472 Psat07G0620500 Phvul.003G046900 65.292 Psat02G0493100 Phvul.001G182700 70.701 Psat01G0001900 Phvul.008G158136 70.892 Psat02G0493100 Phvul.001G182200 71.939 Psat04G0588000 Phvul.006G156500 77.239 Psat06G0292900 Phvul.007G247600 83.613 Psat02G0493100 Phvul.001G182100 70.95 Psat07G0620500 Phvul.001G182700 78.261 Psat01G0576500 Phvul.006G208500 71.697 Psat07G0620600 Phvul.005G064100 65.77 TABLE 30: Pea orthologues in lupins (Lupinus albus L.) Pea reference gene Orthologue gene Identity score Psat07G06206 Lal_00029256 79.3 Psat04G02443 Lal_00029971 76.7375 Psat03G04641 Lal_00039706 68.25 Psat07G06878 Lal_00024343 80.15 Psat04G05880 Lal_00024343 80.075 Psat03G04641 Lal_00034866 70.2 Psat02G04931 Lal_00026452 72.0333 Psat01G00019 Lal_00011411 81.5333 Psat06G02929 Lal_00028504 87.6 Psat02G04931 Lal_00025842 68.5 Psat03G02723 Lal_00045966 76.25 Psat07G06205 Lal_00018255 72.1 Psat04G05880 Lal_00023669 81.2 Psat02G04931 Lal_00038144 69.7 Psat07G06878 Lal_00023669 83.5 Psat02G04931 Lal_00025983 71.075 Psat02G04931 Lal_00038157 68.6 Psat07G06205 Lal_00032851 72.3 Psat07G06205 Lal_00033021 73.4 Psat07G06206 Lal_00032540 66.7 Psat03G02723 Lal_00000968 75.6 Psat02G04931 Lal_00017517 68 Psat02G04931 Lal_00041954 71.5 Psat02G04931 Lal_00032590 70.1 Psat03G04641 Lal_00037914 79.9 Psat03G02723 Lal_00030322 69.65 Psat01G05765 Lal_00039003 69.5 Psat07G06205 Lal_00028020 70.2 Psat02G04931 Lal_00033021 67.5 Psat04G02443 Lal_00027640 77.475 Psat04G02443 Lal_00026588 72.6667 Psat03G04641 Lal_00022642 64.8 Psat01G00019 Lal_00007564 68.825 Psat03G03351 Lal_00027640 74.7 Psat07G06205 Lal_00025842 66.15 Psat02G04931 Lal_00018121 70.7 Psat02G04931 Lal_00007903 71.6 Psat07G06206 Lal_00032646 65.8 Psat07G06205 Lal_00038157 70 Psat07G06205 Lal_00018121 68.9 Psat04G02443 Lal_00015909 72.3143 Psat01G05765 Lal_00038994 78.9 Psat03G04641 Lal_00038992 65.6 Psat02G04931 Lal_00018255 71.1 Psat07G06205 Lal_00020840 74.2 Psat02G04931 Lal_00015924 65.6 Psat07G06205 Lal_00032590 71.6 Psat01G05765 Lal_00025983 72.8 Psat07G06206 Lal_00029328 67.8 Psat07G06205 Lal_00038144 73.4 Psat01G00019 Lal_00008250 75.5333 While several possible embodiments are disclosed above, embodiments of the present invention are not so limited. These exemplary embodiments are not intended to be exhaustive or to unnecessarily limit the scope of the invention, but instead were chosen and described in order to explain the principles of the present invention so that others skilled in the art may practice the invention. Indeed, various modifications of the invention in addition to those described herein will become apparent to those skilled in the art from the foregoing description. Such modifications are intended to fall within the scope of the appended claims.

Claims

CLAIMS 1. A plant-based ingredient from a plant, wherein the plant comprises at least one, preferably more than one, mutation(s) of at least one nucleotide sequence of a gene or part of a gene affecting saponin biosynthesis in the plant, wherein the gene or part of the gene encodes and is selected from a cytochrome P450 monooxygenase (P450), a uridine diphosphate-dependent (UDP) glycosyltansferase (UGT), a TSAR transcription factor, a basic leucine zipper (bZIP) transcription factor, or a squalene synthase, including a cytochrome P450 monooxygenase (P450), a uridine diphosphate-dependent glycosyltansferase (UGT), and / or a Triterpene Saponin Biosynthesis Activating Regulator (TSAR) transcription factor, including TSAR1, wherein the mutation reduces, modifies or eliminates the biosynthesis of saponin in a plant or a plant part in which it is expressed, wherein the ingredient is an alternative consumable product ingredient.

2. The plant-based ingredient of claim 1, wherein the at least one mutation reduces or eliminates off-flavours relative to a reference plant not comprising the at least one mutation.

3. The plant-based ingredient of any of claims 1 or 2, wherein the off-flavours are selected from green / grassy, beany, fatty and / or bitter.

4. The plant-based ingredient of any of the preceding claims, wherein the plant-based ingredient comprises an improved taste profile, being selected from less bitter flavour, less sour flavour, less beany flavour and / or less pea-like flavour, an improved mouthfeel being selected from a less powdery mouthfeel, a less dull mouthfeel and / or a less coating mouthfeel, a less bitter aftertaste, an improved aroma being selected from a less pea-like aroma and / or a less green / grassy aroma, or any combination thereof.

5. The plant-based ingredient of any of the preceding claims, wherein the at least one nucleotide sequence is independently selected from: (i) a DNA sequence of any one of SEQ ID NO.1-10, 13; (ii) a DNA sequence having at least 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, preferably at least 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, or at least 99% sequence identity to a DNA sequence of any one of SEQ ID NO.1-10, 13, respectively;(iii) a DNA sequence which is a homologue, an orthologue or an analogue of a sequence of any one of SEQ ID NO.1-10, 13; (iv) a DNA sequence of any one of SEQ ID NO.14-23, 26; (v) a DNA sequence having at least 80%%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, preferably at least 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, or at least 99% sequence identity to a DNA sequence of any one of SEQ ID NO.14-23, 26, respectively; and / or (vi) a DNA sequence encoding a polypeptide having at least 70% sequence identity, preferably at least 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, more preferably at least 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, or at least 99% sequence identity, to any one of SEQ ID NO.27-36, 39, respectively.

6. The plant-based ingredient of any of the preceding claims, wherein the at least one nucleotide sequence is selected from: (i) a gene or part of the gene being selected from Psat03G0464100, Psat07G0620600, Psat07G0620500, Psat01G0001900, Psat02G0493100, Psat01G0576500, Psat03G0335100, Psat04G0244300, Psat03G0272300, Psat06G0292900, and / or Psat02G0523800; preferably wherein the gene or part of the gene is Psat03G0335100 (ii) a DNA sequence having at least 80, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, preferably at least 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, or at least 99% sequence identity to a DNA sequence of any one of Psat03G0464100, Psat07G0620600, Psat07G0620500, Psat01G0001900, Psat02G0493100, Psat01G0576500, Psat03G0335100, Psat04G0244300, Psat03G0272300, Psat06G0292900, and Psat02G0523800; or (iii) a DNA sequence which is a homologue, an orthologue or an analogue of a sequence of any one of Psat03G0464100, Psat07G0620600, Psat07G0620500, Psat01G0001900, Psat02G0493100, Psat01G0576500, Psat03G0335100, Psat04G0244300, Psat03G0272300, Psat06G0292900, and Psat02G0523800.

7. The plant-based ingredient of any one of the preceding claims, wherein the at least one mutation comprises a substitution within an exon of the gene or part of the gene, within an intron of the gene or part of the gene, and / or a substitution within a regulatory element upstream of the coding region.

8. The plant-based ingredient of any of the preceding claims, wherein the at least one mutation comprises one or more substitutions selected from the mutations shown in any one of Tables 4 to 14, or any combination thereof, preferably wherein there is a specific combination of at least two, at least three, at least four, at least five, at least six, or more, individual mutations shown in any one of Tables 4 to 14.

9. The plant-based ingredient of any of the preceding claims, wherein saponin is saponin B and / or 2,3-dihydro-2,5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP).

10. The plant-based ingredient of any of the preceding claims, wherein the plant or plant part the ingredient is obtained from is selected from a crop, including soybean (Glycine max), beans (Phaseolus spp.), common bean (Phaseolus vulgaris), fava bean (Vicia faba), mung bean (Vigna radiata), pea (Pisum sativum), chickpea (Cicer arietinum), peanut (Arachis hypogaea), lentils (Lens culinaris, Lens esculenta), lupins (Lupinus spp.), white lupin (Lupinus albus), mesquite (Prosopis spp.), carob (Ceratonia siliqua), tamarind (Tamarindus indica), alfalfa (Medicago sativa), barrel medic (Medicago truncatula), birdsfood trefoil (Lotus japonicus), licorice (Glycyrrhiza glabra), clover (Trifolium spp.), oat, chickpea, kidney bean, corn, potato, wheat, sunflower, canola or rice.

11. The plant-based ingredient of any of the preceding claims, wherein the plant or plant part the ingredient is obtained from is a legume, preferably pea (Pisum sativum).

12. The plant-based ingredient of any of the preceding claims, wherein the ingredient is in the form of a concentrate, an isolate, a texturate, a powder, a flake, or a flour.

13. The plant-based ingredient of any of the preceding claims, wherein the ingredient is a protein, a soluble carbohydrate, an insoluble carbohydrate, a lipid, an ash, or a combination thereof, preferably a protein.

14. The plant-based ingredient of any of the preceding claims from a plant, the plant comprising at least two mutations, wherein at least one mutation is a mutation of a nucleotide sequence of a gene or part of a gene encoding a P450, preferably a beta- amyrin hydroxylase, and wherein the at least one second mutation is in a second nucleic acid molecule selected from a mutation of a nucleotide sequence of a gene or part of a gene encoding a TSAR transcription factor or a squalene synthase, preferably TSAR1, or a squalene synthase and / or, when the second mutation is in anucleotide sequence of a gene or part of a gene encoding a TSAR transcription factor, comprising at least one mutation in third nucleic acid molecule, wherein the at least one third mutation is a mutation of a nucleotide sequence of a gene or part of a gene encoding a squalene synthase.

15. The plant-based ingredient of any of the preceding claims from a plant, the plant comprising at least two mutations, wherein at least one mutation is a mutation of a nucleotide sequence of a gene or part of a gene encoding an UGT, and wherein the at least one second mutation is in a second nucleic acid molecule comprising at least one mutation of a nucleotide sequence of a gene or part of a gene encoding a TSAR transcription factor, preferably TSAR1, or a squalene synthase and / or, when the second mutation is in a nucleotide sequence of a gene or part of a gene encoding a TSAR transcription factor, comprising at least one mutation in a third nucleic acid molecule, wherein the at least one third mutation is a mutation of a nucleotide sequence of a gene or part of a gene encoding a squalene synthase.

16. The plant-based ingredient of any of the preceding claims from a plant, the plant comprising at least two mutations, wherein at least one mutation is a mutation of a nucleotide sequence of a gene or part of a gene encoding a P450, preferably a beta- amyrin hydroxylase, and wherein the at least one second mutation is in a second nucleic acid molecule comprising at least one mutation of a nucleotide sequence of a gene or part of a gene encoding a TSAR transcription factor, preferably TSAR1, or a UGT and / or, when the second mutation is in a nucleotide sequence of a gene or part of a gene encoding a TSAR transcription factor, comprising at least one mutation in a third nucleic acid molecule, wherein the at least one third mutation is a mutation of a nucleotide sequence of a gene or part of a gene encoding a UGT.

17. The plant-based ingredient of any of the preceding claims, wherein the plant comprises at least two, or more mutation, wherein at least one mutation is a mutation of a nucleotide sequence of a gene or part of a gene encoding an oxidosqualene cyclase (OSC), preferably BAS1.

18. The plant-based ingredient of claim 17, wherein the nucleotide sequence is selected from (i) the DNA sequence of any one of SEQ ID NO.11;(ii) a DNA sequence having at least 80%,81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, preferably at least 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, or at least 99% sequence identity to the DNA sequence of SEQ ID NO.11; (iii) a DNA sequence which is a homologue, an orthologue or an analogue of a sequence of SEQ ID NO.11; (iv) the DNA sequence of SEQ ID NO.24; (v) a DNA sequence having at least 80%,81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, preferably at least 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, or at least 99sequence identity to the DNA sequence of SEQ ID NO.24; or (vi) a DNA sequence encoding a polypeptide having at least 70% sequence identity, preferably at least 80%,81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, more preferably at least 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, or at least 99% sequence identity to SEQ ID NO.37; (vii) a gene or part of the gene Psat07G0687800; (viii) a DNA sequence having at least 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, preferably at least 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, or at least 99% sequence identity to the DNA sequence of Psat07G0687800; or (ix) a DNA sequence which is a homologue, an orthologue or an analogue of a sequence of Psat07G0687800.

19. The plant-based ingredient of claim 17 or 18, wherein the at least one mutation comprises one or more substitution(s) selected from any one shown in Table 15, or any combination thereof.

20. A plant-based composition comprising a plant-based ingredient according to any of the preceding claims.

21. The plant-based composition of claim 20, further comprising: (i) a plant-based ingredient obtained from a different plant species than the plant-based ingredient of claims 1 to 19; (ii) at least one second plant-based ingredient different from the first plant-based ingredient; and / or (iii) at least one ingredient obtained from an animal source, from a microbe, a fungi, fermentation and / or cell culture to obtain a hybrid composition.

22. The plant-based composition of claim 20 or 21, wherein the composition is a protein composition.

23. A use of the plant-based ingredient or of the plant-based composition of any one of claims 1 to 22 to produce an alternative consumable product having reduced or eliminated off-flavours relative to a reference alternative consumable product comprising a plant-based ingredient obtained from a plant or plant part which does not comprise the mutation.

24. An alternative consumable product comprising a plant-based ingredient or a plant- based composition according to any one of claims 1 to 22.

25. The alternative consumable product of claim 24, wherein the alternative product is selected from an alternative beverage product, including an alternative dairy beverage, an alternative non-dairy beverage, or an alternative fermented beverage, or wherein the alternative product is selected from an alternative consumable product, including an alternative dairy product, an alternative seafood product, an alternative egg product and an alternative meat product.

26. The alternative consumable product of claim 24 or 25, wherein the product is a vegetarian or a vegan product.

27. A method of producing an alternative consumable product of any one of claims 24 to 26, comprising (i) providing a plant-based ingredient or a plant-based composition of any one of claims 1 to 22; ii) adding at least one further additive and / or ingredient; (iii) producing an alternative consumable product.

28. A use of a plant-based ingredient or composition according to any one of claims 1 to 22 for reducing or eliminating off-flavours in an alternative consumable product, preferably in an alternative consumable product as defined in any of claims 24 to 26.

29. The method of claim 27, or the use of claim 28, wherein the plant-based ingredient is obtained from a plant comprising at least one mutation, wherein the at least one mutation is introduced by mutagenesis or genetic engineering, wherein mutagenesis includes chemical mutagenesis, radiation mutagenesis, and genome editing, wherein genome editing includes editing by site-directed nucleases, including zinc-finger nuclease (ZFNs) systems, transcription activator-like effector nuclease (TALENs) systems, meganuclease systems and CRISPR / Cas systems.

30. The method or the use of any one of claims 27 to 29, further comprising a step of extracting a plant-based ingredient from the plant or plant part for use, wherein the plant-based ingredient comprises reduced off-flavours relative to a plant-based ingredient from a plant or plant part having a nucleic acid which does not comprise the mutation.

31. The method or the use of any one of claims 27 to 30, further comprising a step of producing an alternative consumable product comprising the plant-based ingredient, wherein the plant-based ingredient is a protein ingredient.

32. A plant-based ingredient or composition according to any one of claims 1 to 22, or an alternative consumable product of any one of claims 24 to 26, from a pea of a Pisum sativum plant, wherein a representative sample of seeds of said plant is deposited at NCIMB Ltd. with NCIMB accession number 44382, wherein the plant- based ingredient provides an improved taste profile as compared to a plant-based ingredient from a pea from a control or reference Pisum sativum plant.

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