Nut Butter Replicas Made from Individual Elements

Abstract

Materials and methods for producing nut butter replicas from the individual components are provided herein.

Description

[Technical field]

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS This application claims priority to U.S. Provisional Patent Application No. 63 / 217,632, filed July 1, 2021, the entire contents of which are incorporated herein by reference.

[0002] Technical Field This specification relates to materials and methods for producing a nut butter-like product from individual components. [Background technology]

[0003] background Traditional methods for producing nut butter, including the steps of harvesting crops, followed by processing, drying, roasting, cooling, blanching, and grinding, are often time-consuming and costly.Each element of the traditional process has its own variables and risks, including weather, crop disease, and contamination, so such methods and the products obtained therefrom can be inconsistent from batch to batch and year to year.In addition, traditional nut butter contains allergens that can cause severe allergic reactions in a subset of the population. Summary of the Invention

[0004] overview This disclosure is based, at least in part, on the identification of compounds that contribute to the flavor and aroma of nut butter, and the development of methods for combining these compounds to provide nut butter replicas (e.g., peanut butter, almond butter, hazelnut butter, acorn butter, cashew nut butter, macadamia butter, pecan nut butter, pistachio butter, walnut butter, and other nut butter replicas) that have the taste, aroma, and other characteristics of traditionally produced nut butter. Because each ingredient is added individually, the methods disclosed herein reduce many of the risks and variability associated with traditional nut butter production, which can vary by region, farm, or year. In some cases, one or more ingredients (e.g., at least 50%, 60%, 70%, 80%, 90%, 95%, 99%, or 100% of the ingredients) can be highly defined (e.g., by lot analysis). In some cases, one or more ingredients (e.g., at least 50%, 60%, 70%, 80%, 90%, 95%, 99%, or 100% of the ingredients) can be highly pure (e.g., at least 90%, 95%, 96%, 97%, 98%, 99%, 99.5%, or 99.9% pure). The method also provides infinite reproducibility of recipes, which is not possible with traditional manufacturing methods. In addition, the method described herein allows unique flexibility in optimizing the flavor, aroma, and texture of nut butter, greatly reducing or even eliminating the possibility that the resulting nut butter contains harmful or undesirable elements. Furthermore, the method disclosed herein differs from currently existing methods in that it is rapid, reproducible, and cost-effective. In part, nut butter replicas can exclude allergens found in traditional products (e.g., peanut protein in peanut butter).

[0005] In a first aspect, the present disclosure features a nut butter replica that contains one or more isolated volatile organic compounds (VOCs); and one or more isolated non-volatile compounds, wherein (a) one or more isolated VOCs comprise at least one VOC that is not present in corresponding reference nut butter, (b) one or more isolated VOCs do not comprise at least one VOC that is present in corresponding reference nut butter, (c) one or more isolated VOCs are present in the nut butter replica in a total amount of at least 100 ppm, (d) one or more isolated non-volatile compounds comprise at least one non-volatile compound that is not present in corresponding reference nut butter, or (e) one or more isolated non-volatile compounds do not comprise at least one non-volatile compound that is present in corresponding reference nut butter.In some cases, one or more isolated VOCs can comprise at least one VOC that is not present in corresponding reference nut butter. In some cases, the one or more isolated VOCs are free of at least one VOC present in a corresponding reference nut butter.

[0006] The one or more isolated VOCs may be present in the nut butter replica in a total amount of at least 100 ppm, at least 200 ppm, at least 300 ppm, at least 400 ppm, at least 500 ppm, at least 600 ppm, at least 700 ppm, or at least 800 ppm.

[0007] In some cases, the one or more isolated non-volatile compounds can include at least one non-volatile compound that is not present in the corresponding reference nut butter.In some cases, the one or more isolated non-volatile compounds do not include at least one non-volatile compound that is present in the corresponding reference nut butter.

[0008] In some cases, the one or more isolated VOCs may be (+ / -) 2-methyl-1-butanol, 1-methyl-1h-pyrrole-2-carboxaldehyde, 1-octen-3-ol, 1-penten-3-one, 2,3,5,6-tetramethylpyrazine, 2,3,5-trimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2,3-dimethylpyrazine, 2,3-pentanedione, 2,5-dimethylpyrazine, 2- Ethyl-6-methylpyrazine, 2-methyl-5-vinylpyrazine (re-gras), 2-methylbutyraldehyde, 2-methylbutyric acid, 2-methylpyrazine, 2-methyltetrahydrofuran-3-one, 2-nonanone, 2-octanone, 2-pentylfuran, 3,5-diethyl-2-methylpyrazine, 3-octen-2-one, 4-hexen-3-one, 4-hydroxy-2-butenoic acid γ-lactone, 4-methyl-3-penten-2-one , 5-methylfurfural, acetoin, amyl alcohol, benzaldehyde, benzene, 1,3,5-trimethyl-, decanal, furfural, furfuryl alcohol, heptanal, heptyl alcohol, hexanal, hexanoic acid, hexyl alcohol, isoamyl alcohol, isobutyl isobutyrate, methyl 2-pyrrolyl ketone, methylcyclopentenolone, nonanal, nonyl alcohol, phenylacetaldehyde, picoyl aldehyde, pyridine, pyrrole, valeraldehyde, 2,3-butanediol, 2-phenyl-2-butenal, 3-ethyl-2,6-dimethylpyrazine, 5,6,7,8-tetrahydroquinoxaline, d-limonene, heptyl formate, trans-2-heptenal, 1-octanol, 2-acetyl-1-pyrroline, 2-undecenal, benzyl benzoate, cinnamaldehyde, (e)-, piperonal, vanillin, (e,e)-3,5-Octadien-2-one, 2-Ethyl-5-methylpyrazine, 2-Ethylfuran, 2-Heptanone, 2-Pyrrolidone, Caffeine, γ-Nonalactone, Maltol, Phenethyl Acetate, 2-Ethylpyrazine, 2-Methoxy-4-Vinylphenol, 3-Octanone, 3-Phenylpropionaldehyde, 4-Hydroxybutanoic Acid Lactone, α-Pinene, δ-3-Carene, Dihydrocoumarin, Ethyl 2-Methylbutyrate, Ethyl Benzoate, γ-Hexalactone, Hexyl Acetate, Isobutyric Acid, Isovaleric acid, naphthalene, phenethyl alcohol, propylene glycol, styrene, 4-methylthiazole, α-phellandrene, methylsulfinylmethane, palmitic acid, pyruvaldehyde, pyruvic acid, 2,5-dimethylfuran, 2-butanone, 2-butylfuran, 2-decanone, 3-hepten-2-one, 4-carbomer, 4-heptanone, 4-methyl-5-thiazoleethanol, 5-ethyl-2,3-dimethylpyrazine, butyric acid, δ-octalactone, γ-heptanone Talactone, heptanoic acid, methyl heptanoate, methyl hexanoate, methyl octanoate, methyl valerate, octanal, octanoic acid, o-methylanisole, p-mentha-1,4-diene, terpinolene, thiazole, trans-2-hexenal, valeric acid, 1-octen-3-one, 1-penten-3-ol, 3-hexanol, 3-penten-2-one, β-angelica lactone, nonanoic acid, o-cymene, p-tolyl acetate, tetrahydrofurfuryl alcohol, 1-methylnaphthalene talen, 3-furaldehyde, 3-methyl-2-cyclohexen-1-one, l-rhamnose, (e)-2-octen-1-ol, 1-ethyl-2-pyrrolecarboxaldehyde, 1-methylpyrrole, 2-acetyl-2-thiazoline, 2-methylpentanal, 3-n-butylphthalide, 4,5-dihydro-3(2h)thiophenone, 4-hydroxy-2,5-dimethyl-3(2h)-furanone, 4-hydroxy-5-methyl-3(2h)-furanone, 5h-5-methyl-6,7-Dihydrocyclopenta(b)pyrazine, 5-isopropyl-2-methylpyrazine, 5-methylfurfuryl alcohol, acetophenone, benzoic acid, cyclopentanone, dimethyl disulfide, dimethyl trisulfide, indole, isopropenylpyrazine, n-furfurylpyrrole, oleic acid, phenethyl butyrate, propionic acid, trimethyloxazole, 2-heptanol, 2-pentanone, l-tyrosine, methyl nicotinate, 1 -Nonene, 1-octene, cinnamaldehyde, hydroxyacetone, hexyl formate, phenethyl benzoate, 1-hexadecanol, 1-tetradecanol, 2-ethylhexyl benzoate, benzophenone, butyl isobutyrate, ε-decalactone, ethyl decanoate, ethyl laurate, ethyl myristate, ethyl octanoate, ethyl palmitate, guaiacol, lauric acid, methyl acetate, myristic acid, n-capric acid isobutyl ester , pentadecanoic acid, 3-methylbutyl ester, phenethyl decanoate, phenethyl octanoate, propyl p-hydroxybenzoate, stearic acid, 2,6-dimethylpyrazine, 2-acetyl-3-methylpyrazine, benzyl alcohol, menthol racemic, s-methyl thioacetate, 2-methoxy-3(5 and 6)-isopropylpyrazine, glycerol, 2-ethyl-1-hexanol, (tri-)acetin, 5-methyl-2-phenyl-2-hexenal, butyl acetate, undecyl alcohol, isobutyl acetate, propyl acetate, tetrahydrofurfuryl acetate, 2-isobutyl-4,5-dimethyloxazole, 2,6-dimethyl-4-heptanone, 4-methyl-5-vinylthiazole, β-pinene, 2,3-hexanedione, 3-(methylthio)propionaldehyde, β-caryophyllene, δ-hexadecalactone, difurfuryl ether, trans,trans-2,4-Octadienal, 2-Methylheptanoic acid, Ethyl nonanoate, 2-heptylfuran, Camphene, Cyclohexanone, Ethyl heptanoate, Ethyl hexanoate, Ethyl lactate, γ-Valerolactone, Heptyl acetate, Isopropenyl acetate, Methyl butyrate, Methyl levulinate, Butylamine, Methyl nonanoate, 3-Methyl-2-butanol, 6-Methyl-5-hepten-2-one, Isoamyl acetate, 2-Acetyl-3-ethylpyrazine, 2-Acetylpyridine, Butyl butyrate, Lauryl alcohol, p-Cymene, 3,4-Dimethylthiophene, 4-Hydroxybenzoic acid, 9-Octadecenoic acid, Ethyl ester, Ethyl pyruvate, Isopropylamine, 3-Methyl-1- At least one compound selected from the group consisting of pentanol, 2-oxobutyric acid, 4-methyl-2-phenyl-2-pentenal, 2-acetyl-3,5 (and 6)-dimethylpyrazine, trimethylamine, 2(3),5-dimethyl-6,7-dihydro-5h-cyclopentapyrazine, methyl cinnamate, amyl formate, 5-hydroxyundecanoic acid lactone, propiophenone, 2-isopropylpyrazine, 2-ethylbutyl acetate, 2-acetyl-5-methylfuran, acetaldehyde, gamma-decalactone, trans-2-decenol, 4,5-dimethylthiazole, isobutyl butyrate, tridecanoic acid, and 1-mercapto-2-propanone is not included. In some cases, the one or more isolated VOCs are free of at least one compound selected from the group consisting of 2-ethylfuran, 5-methylfurfural, cyclopentanone, furfural, and limonene. In some cases, the one or more isolated VOCs do not include isopropenylpyrazine and gamma-decalactone.

[0009] In some cases, the one or more isolated VOCs may include at least one compound selected from the group consisting of isopropenylpyrazine and gamma-decalactone. In some cases, the one or more isolated VOCs may include at least one compound selected from the group consisting of 2,2,4-trimethyl-1,3-oxacyclopentane, 2-furyl methyl ketone, δ-hexalactone, octanal propylene glycol acetal, (+ / -)-trans- and cis-2-hexenal propylene glycol acetal, 2-isobutyl-4-methyl-1,3-dioxolane, cis- and trans-ethyl 2,4-dimethyl-1,3-dioxolane-2-acetate, eugenol, valeraldehyde propylene glycol acetal, isopropenylpyrazine, and gamma-decalactone.

[0010] In some cases, the one or more isolated VOCs are 2,3,5-trimethylpyrazine, 2,3-diethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethylpyrazine, 2-methylpyrazine, isopropenylpyrazine, tetramethylpyrazine, (E,E)-2,4-decadienal, 1-octen-3-ol, 2-ethylfuran, 2-heptanone, 5- Methyl furfural, benzaldehyde, coffee furanone, cyclopentanone, dimethyl trisulfide, furfural, gamma-decalactone, limonene, pyridine, isovaleric acid, syringol, valeraldehyde, ester, 4-ethylguaiacol, furfuryl mercaptan, 3-(methylthio)propionaldehyde, 2-methyltetrahydrofuran-3-one, acetic acid, 2-furyl methyl ketone, s-methyl 3-methylbutanethioate, acetoin, methyl sulfide, butyric acid, 4-methyl-5-thiazol-2-one azoleethanol, indole, hexanal, acetophenone, furfuryl alcohol, 2-methoxy-3(5 and 6)-isopropylpyrazine, 4-methyl-5-thiazoleethanol acetate, 2-ethoxy-3-methylpyrazine, pentanal, p-cresol, isobutyraldehyde, δ-octalactone, 5-methyl-2-hepten-4-one, linalool, β-damascenone, eugenol, vanillin, 2,3-pentanedione, 4-hydroxy-2,5-dimethyl-3(2h)-furanone, Maltol, l-lactic acid, 2-ethyl-6-methylpyrazine, 2-acetylpyridine, methional, 3-methylbutyraldehyde, phenylacetaldehyde, phenethyl alcohol, 3,4-hexanedione, 1-(2-furanyl)-ethanone, 5-methyl-2-furancarboxaldehyde, 3-methyl-2-butenal, 3-ethyl-3,6-dimethyl-2h-pyrazine, 3-furaldehyde, dihydrocoumarin, 5-hydroxy-2,4-decadienoic acid δ-lactone, 2,2,4-trimethyl-1,The composition may include at least one compound selected from the group consisting of 3-oxacyclopentane, δ-hexalactone, octanal propylene glycol acetal, (+ / -)-trans- and cis-2-hexenal propylene glycol acetal, 2-isobutyl-4-methyl-1,3-dioxolane, cis- and trans-ethyl 2,4-dimethyl-1,3-dioxolane-2-acetate, and valeraldehyde propylene glycol acetal.

[0011] In some cases, the one or more isolated VOCs are 2,3,5-trimethylpyrazine, 2,3-diethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethylpyrazine, 2-methylpyrazine, isopropenylpyrazine, tetramethylpyrazine, (E,E)-2,4-decadienal, 1-octen-3-ol, 2-ethylfuran, 2-heptylpyrazine, 2-ethyl ... Furfurane, 5-methylfurfural, benzaldehyde, coffee furanone, cyclopentanone, dimethyl trisulfide, furfural, gamma-decalactone, limonene, pyridine, isovaleric acid, syringol, valeraldehyde, ester, 4-ethylguaiacol, furfuryl mercaptan, 3-(methylthio)propionaldehyde, 2-methyltetrahydrofuran-3-one, acetic acid, 2-furyl methyl ketone, s-methyl 3-methylbutanethioate, acetoin, methyl sulfide, butyric acid Acid, 4-methyl-5-thiazoleethanol, indole, hexanal, acetophenone, furfuryl alcohol, 2-methoxy-3(5 and 6)-isopropylpyrazine, 4-methyl-5-thiazoleethanol acetate, 2-ethoxy-3-methylpyrazine, pentanal, p-cresol, isobutyraldehyde, δ-octalactone, 5-methyl-2-hepten-4-one, linalool, β-damascenone, eugenol, vanillin, 2,3-pentanedione, 4-hydroxy-2 ,5-Dimethyl-3(2h)-furanone, maltol, l-lactic acid, 2-ethyl-6-methylpyrazine, 2-acetylpyridine, methional, 3-methylbutyraldehyde, phenylacetaldehyde, phenethyl alcohol, 3,4-hexanedione, 1-(2-furanyl)-ethanone, 5-methyl-2-furancarboxaldehyde, 3-methyl-2-butenal, 3-ethyl-3,6-dimethyl-2h-pyrazine, 3-furaldehyde, dihydrocoumarin, and 5-hydroxy-2,At least one compound, at least two compounds, at least three compounds, at least four compounds, at least five compounds, at least six compounds, at least seven compounds, at least eight compounds, at least nine compounds, at least ten compounds, at least eleven compounds, at least twelve compounds, at least thirteen compounds, at least fourteen compounds, at least fifteen compounds, at least sixteen compounds, at least seventeen compounds, at least eighteen compounds, at least nineteen compounds, at least twenty compounds, at least twenty-one compounds, at least twenty-two compounds, at least twenty-three compounds, at least twenty-four compounds, at least twenty-five compounds, at least twenty-six compounds, at least twenty-seven compounds, at least twenty-eight compounds, at least twenty-nine compounds, at least thirty-five ...

[0012] 2,3,5-trimethylpyrazine may be present in an amount of about 4 ppm or less, about 3.5 ppm or less, about 3 ppm or less, about 2.5 ppm or less, about 2 ppm or less, or less than about 1.5 ppm. In some embodiments, 2,3,5-trimethylpyrazine may be present in an amount of about 0.1-4 ppm, about 0.1-3 ppm, about 0.1-2 ppm, about 0.1-1 ppm, about 0.5-4 ppm, about 0.5-3 ppm, about 0.5-2 ppm, about 0.5-1 ppm, about 1-4 ppm, about 1-3 ppm, or about 1-2 ppm.

[0013] 2,3-diethyl-5-methylpyrazine may be present in an amount of about 0.5 ppm or less, about 0.4 ppm or less, about 0.3 ppm or less, about 0.2 ppm or less, about 0.1 ppm or less, about 0.05 ppm or less, or less than about 0.03 ppm. In some embodiments, 2,3-diethyl-5-methylpyrazine may be present in an amount of about 0.01 to 0.5 ppm, about 0.05 to 0.5 ppm, or about 0.1 to 0.5 ppm.

[0014] 2,3-diethylpyrazine may be present in an amount of about 10 ppm or less, about 9 ppm or less, about 8 ppm or less, about 7 ppm or less, about 6 ppm or less, about 5 ppm or less, about 4 ppm or less, about 3 ppm or less, about 2 ppm or less, about 1 ppm or less, about 0.5 ppm or less, about 0.1 ppm or less, about 0.05 ppm or less, about 0.01 ppm or less, or less than about 0.004 ppm. In some embodiments, 2,3-diethylpyrazine may be present in an amount of about 0.001-10 ppm, about 0.01-10 ppm, about 0.1-10 ppm, or about 1-10 ppm.

[0015] 2,5-dimethylpyrazine may be present in an amount of about 10 ppm or less, about 9 ppm or less, about 8 ppm or less, about 7 ppm or less, about 6 ppm or less, about 5 ppm or less, about 4 ppm or less, or less than about 3.0 ppm. In some embodiments, 2,5-dimethylpyrazine may be present in an amount of about 1-10 ppm, or about 5-10 ppm.

[0016] 2,6-dimethylpyrazine may be present in an amount of about 10 ppm or less, about 9 ppm or less, about 8 ppm or less, about 7 ppm or less, about 6 ppm or less, about 5 ppm or less, about 4 ppm or less, about 3 ppm or less, about 2 ppm or less, about 1 ppm or less, or less than about 0.6 ppm. In some embodiments, 2,6-dimethylpyrazine may be present in an amount of about 0.1-10 ppm, about 0.5-10 ppm, about 1-10 ppm, or about 5-10 ppm.

[0017] 2,3-dimethylpyrazine may be present in an amount of about 10 ppm or less, about 9 ppm or less, about 8 ppm or less, about 7 ppm or less, about 6 ppm or less, about 5 ppm or less, about 4 ppm or less, about 3 ppm or less, or at least 2.0 ppm. In some embodiments, 2,3-dimethylpyrazine may be present in an amount of about 1-10 ppm, about 2-10 ppm, or about 5-10 ppm.

[0018] 2-Ethyl-3-methylpyrazine may be present in an amount of about 5.47 ppm or less, about 5 ppm or less, about 4 ppm or less, about 3 ppm or less, about 2 ppm or less, about 1 ppm or less, or less than about 0.05 ppm. In some embodiments, 2-ethyl-3-methylpyrazine may be present in an amount of about 0.01 to 10 ppm, about 0.05 to 10 ppm, or about 1 to 10 ppm.

[0019] 2-Ethylpyrazine may be present in an amount of about 10 ppm or less, about 9 ppm or less, about 8 ppm or less, about 7 ppm or less, or at least 6.0 ppm. In some embodiments, 2-ethylpyrazine may be present in an amount of about 5-10 ppm, about 6-10 ppm, or about 8-10 ppm.

[0020] 2-Methylpyrazine may be present in an amount of about 10 ppm or less, about 9 ppm or less, about 8 ppm or less, about 7 ppm or less, or at least 6.0 ppm. In some embodiments, 2-methylpyrazine may be present in an amount of about 5-10 ppm, about 6-10 ppm, or about 8-10 ppm.

[0021] Isopropenylpyrazine may be present in an amount of about 10 ppm or less, about 9 ppm or less, about 8 ppm or less, about 7 ppm or less, about 6 ppm or less, about 5 ppm or less, about 4 ppm or less, about 3 ppm or less, about 2 ppm or less, about 1 ppm or less, or at least 0.05 ppm. In some embodiments, isopropenylpyrazine may be present in an amount of about 0.05-10 ppm, about 0.5-10 ppm, or about 5-10 ppm.

[0022] Tetramethylpyrazine may be present in an amount of about 10 ppm or less, about 9 ppm or less, about 8 ppm or less, about 7 ppm or less, about 6 ppm or less, about 5 ppm or less, about 4 ppm or less, about 3 ppm or less, about 2 ppm or less, about 1 ppm or less, about 0.01 ppm or less, or less than about 0.004 ppm. In some embodiments, tetramethylpyrazine may be present in an amount of about 0.001 to 10 ppm, about 0.01 to 10 ppm, about 0.1 to 10 ppm, or about 1 to 10 ppm.

[0023] (E,E)-2,4-decadienal can be present in an amount of about 8.92 ppm or less, about 8 ppm or less, about 7 ppm or less, about 6 ppm or less, about 5 ppm or less, about 4 ppm or less, or less than about 3.0 ppm. In some embodiments, (E,E)-2,4-decadienal can be present in an amount of about 1 to 10 ppm, or about 5 to 10 ppm.

[0024] 1-octen-3-ol may be present in an amount of about 6 ppm or less, about 5 ppm or less, about 4 ppm or less, about 3 ppm or less, about 2 ppm or less, about 1 ppm or less, about 0.5 ppm or less, about 0.1 ppm or less, or less than 0.03 ppm. In some embodiments, 1-octen-3-ol may be present in an amount of about 0.01 to 10 ppm, about 0.1 to 10 ppm, or about 1 to 10 ppm.

[0025] 2-Ethylfuran may be present in an amount of about 22.5 ppm or less, about 20 ppm or less, about 15 ppm or less, about 10 ppm or less, about 5 ppm or less, about 1 ppm or less, about 0.1 ppm or less, or at least 0.08 ppm. In some embodiments, 2-ethylfuran may be present in an amount of about 0.05-30 ppm, about 0.5-30 ppm, or about 5-30 ppm.

[0026] 2-heptanone can be present in an amount of about 30 ppm or less, about 25 ppm or less, about 20 ppm or less, about 15 ppm or less, or at least 10 ppm. In some embodiments, 2-heptanone can be present in an amount of about 10-30 ppm, about 20-30 ppm, or about 10-20 ppm.

[0027] 5-methylfurfural may be present in an amount of about 2.25 ppm or less, about 2 ppm or less, about 1.5 ppm or less, about 1 ppm or less, about 0.5 ppm or less, or less than about 0.2 ppm. In some embodiments, 5-methylfurfural may be present in an amount of about 0.1 to 5 ppm, or about 1 to 5 ppm.

[0028] Benzaldehyde may be present in an amount of about 171.26 ppm or less, about 150 ppm or less, about 120 ppm or less, about 100 ppm or less, about 80 ppm or less, about 50 ppm or less, about 30 ppm or less, or at least about 10 ppm. In some embodiments, benzaldehyde may be present in an amount of about 10-200 ppm, about 50-200 ppm, or about 100-200 ppm.

[0029] The coffee furanones may be present in an amount of about 10 ppm or less, about 9 ppm or less, about 8 ppm or less, about 7 ppm or less, about 6 ppm or less, about 5 ppm or less, or at least about 4.0 ppm. In some embodiments, the coffee furanones may be present in an amount of about 1-10 ppm, or about 4-10 ppm.

[0030] Cyclopentanone may be present in an amount of about 2 ppm or less, about 1 ppm or less, about 0.1 ppm or less, about 0.01 ppm or less, or less than about 0.001 ppm. In some embodiments, cyclopentanone may be present in an amount of about 0.001-5 ppm, about 0.001-2 ppm, about 0.01-2 ppm, or about 0.1-2 ppm.

[0031] Dimethyl trisulfide may be present in an amount of about 1 ppm or less, about 0.5 ppm or less, about 0.1 ppm or less, about 0.05 ppm or less, or less than about 0.02 ppm. In some embodiments, dimethyl trisulfide may be present in an amount of about 0.01-1 ppm, about 0.1-1 ppm, or about 0.5-1 ppm.

[0032] Furfural may be present in an amount of about 52.56 ppm or less, about 50 ppm or less, about 40 ppm or less, about 30 ppm or less, about 20 ppm or less, about 10 ppm or less, about 5 ppm or less, about 1 ppm or less, or less than about 0.4 ppm. In some embodiments, furfural may be present in an amount of about 0.1-100 ppm, about 0.5-100 ppm, about 1-50 ppm, or about 10-50 ppm.

[0033] γ-decalactone may be present in an amount of about 20.65 ppm or less, about 15 ppm or less, about 10 ppm or less, or at least about 5.0 ppm. In some embodiments, γ-decalactone may be present in an amount of about 5-50 ppm, about 10-50 ppm, or about 20-50 ppm.

[0034] Limonene can be present in an amount of about 511 ppm or less, about 500 ppm or less, about 400 ppm or less, about 300 ppm or less, about 200 ppm or less, about 100 ppm or less, about 50 ppm or less, or at least about 14 ppm. In some embodiments, limonene can be present in an amount of about 10-600 ppm, about 50-500 ppm, or about 100-300 ppm.

[0035] Pyridine may be present in an amount of about 7.76 ppm or less, about 5 ppm or less, about 3 ppm or less, about 2 ppm or less, about 1 ppm or less, about 0.5 ppm or less, about 0.1 ppm or less, or less than about 0.05 ppm. In some embodiments, pyridine may be present in an amount of about 0.01-5 ppm, about 0.05-5 ppm, about 0.1-5 ppm, or about 1-5 ppm.

[0036] Isovaleric acid may be present in an amount of about 7.76 ppm or less, about 6 ppm or less, about 5 ppm or less, about 4 ppm or less, about 3 ppm or less, about 2 ppm or less, about 1 ppm or less, or at least 0.7 ppm. In some embodiments, isovaleric acid may be present in an amount of about 0.5-10 ppm, about 1-10 ppm, or about 5-10 ppm.

[0037] Syringol may be present in an amount of about 5 ppm or less, about 4 ppm or less, about 3 ppm or less, about 2 ppm or less, about 1 ppm or less, about 0.5 ppm or less, or less than 0.1 ppm. In some embodiments, syringol may be present in an amount of about 0.01-10 ppm, about 0.1-5 ppm, or about 1-5 ppm.

[0038] Valeraldehyde may be present in an amount of about 6.15 ppm or less, about 5 ppm or less, about 4 ppm or less, about 3 ppm or less, about 2 ppm or less, about 1 ppm or less, or at least about 0.6 ppm. In some embodiments, valeraldehyde may be present in an amount of about 0.5-10 ppm, about 1-10 ppm, or about 5-10 ppm.

[0039] 4-ethylguaiacol may be present in an amount of about 12 ppm or less, about 10 ppm or less, about 8 ppm or less, about 6 ppm or less, about 4 ppm or less, about 2 ppm or less, or about 1 ppm or less. In some embodiments, 4-ethylguaiacol may be present in an amount of about 0.1-20 ppm, about 1-12 ppm, or about 5-12 ppm.

[0040] Furfuryl mercaptan may be present in an amount of about 3.55 ppm or less, about 3 ppm or less, about 2 ppm or less, about 1 ppm or less, about 0.1 ppm or less, about 0.05 ppm or less, about 0.01 ppm or less, about 0.005 ppm or less, or about 0.001 ppm or less. In some embodiments, furfuryl mercaptan may be present in an amount of about 0.001-5 ppm, about 0.01-5 ppm, about 0.1-5 ppm, or about 1-5 ppm.

[0041] 3-(methylthio)propionaldehyde may be present in an amount of about 4.6 ppm or less, about 4.3 ppm or less, about 4 ppm or less, about 3.6 ppm or less, about 3.2 ppm or less, about 3 ppm or less, about 2 ppm or less, about 1 ppm or less, about 0.5 ppm or less, or about 0.1 ppm or less. In some embodiments, 3-(methylthio)propionaldehyde may be present in an amount of about 0.1-5 ppm, about 0.5-5 ppm, or about 1-5 ppm.

[0042] 2-Methyltetrahydrofuran-3-one may be present in an amount of about 10 ppm or less, about 8 ppm or less, about 5 ppm or less, about 3 ppm or less, or about 1 ppm or less. In some embodiments, 2-methyltetrahydrofuran-3-one may be present in an amount of about 1 to 10 ppm, or about 5 to 10 ppm.

[0043] Acetic acid may be present in an amount of about 5900 ppm or less, about 5000 ppm or less, about 4000 ppm or less, about 3000 ppm or less, about 2000 ppm or less, about 1000 ppm or less, or about 500 ppm or less. In some embodiments, acetic acid may be present in an amount of about 100 to 10000 ppm, about 100 to 6000 ppm, or about 1000 to 6000 ppm.

[0044] The 2-furyl methyl ketone may be present in an amount of about 20 ppm or less, about 15 ppm or less, about 10 ppm or less, about 5 ppm or less, or about 1 ppm or less. In some embodiments, the 2-furyl methyl ketone may be present in an amount of about 1-20 ppm, about 5-20 ppm, or about 10-20 ppm.

[0045] s-methyl 3-methylbutanethioate may be present in an amount of about 0.1 ppm or less, about 0.08 ppm or less, about 0.05 ppm or less, about 0.03 ppm or less, or about 0.01 ppm or less. In some embodiments, s-methyl 3-methylbutanethioate may be present in an amount of about 0.01-0.5 ppm, about 0.05-0.5 ppm, or about 0.1-0.5 ppm.

[0046] Acetoin may be present in an amount of about 50 ppm or less, about 40 ppm or less, about 30 ppm or less, about 20 ppm or less, about 10 ppm or less, about 8 ppm or less, about 7 ppm or less, about 6 ppm or less, about 5 ppm or less, about 4 ppm or less, about 3 ppm or less, about 2 ppm or less, or about 1 ppm or less. In some embodiments, acetoin may be present in an amount of about 1 to 50 ppm, about 5 to 50 ppm, or about 10 to 50 ppm.

[0047] Methyl sulfide may be present in an amount of about 1.77 ppm or less, about 1.5 ppm or less, about 1.2 ppm or less, about 0.8 ppm or less, about 0.5 ppm or less, or about 0.3 ppm or less. In some embodiments, methyl sulfide may be present in an amount of about 0.1-5 ppm, about 0.5-5 ppm, about 0.5-2 ppm, or about 0.1-1.5 ppm.

[0048] Butyric acid may be present in an amount of about 200 ppm or less, about 180 ppm or less, about 150 ppm or less, about 120 ppm or less, or about 100 ppm or less. In some embodiments, butyric acid may be present in an amount of about 1-200 ppm, about 10-200 ppm, about 50-200 ppm, or about 100-200 ppm.

[0049] 4-methyl-5-thiazoleethanol may be present in an amount of about 55 ppm or less, about 50 ppm or less, about 40 ppm or less, about 30 ppm or less, about 20 ppm or less, or about 10 ppm or less. In some embodiments, 4-methyl-5-thiazoleethanol may be present in an amount of about 1-100 ppm, about 1-55 ppm, about 10-55 ppm, or about 20-55 ppm.

[0050] Indole may be present in an amount of about 1.34 ppm or less, about 1.2 ppm or less, about 1 ppm or less, about 0.8 ppm or less, about 0.5 ppm or less, about 0.3 ppm or less, or about 0.1 ppm or less. In some embodiments, indole may be present in an amount of about 0.1-2 ppm, about 0.5-2 ppm, or about 0.1-1.5 ppm.

[0051] Hexanal may be present in an amount of about 9.51 ppm or less, about 9 ppm or less, about 8 ppm or less, about 7 ppm or less, about 6 ppm or less, about 5 ppm or less, about 4 ppm or less, about 3 ppm or less, about 2 ppm or less, or about 1 ppm or less. In some embodiments, hexanal may be present in an amount of about 0.1-10 ppm, about 1-10 ppm, or about 5-10 ppm.

[0052] Acetophenone may be present in an amount of about 28.25 ppm or less, about 25 ppm or less, about 20 ppm or less, about 15 ppm or less, about 10 ppm or less, or about 5 ppm or less. In some embodiments, acetophenone may be present in an amount of about 1-30 ppm, about 5-30 ppm, or about 10-30 ppm.

[0053] Furfuryl alcohol may be present in an amount of about 19.48 ppm or less, about 15 ppm or less, about 12 ppm or less, about 8 ppm or less, about 5 ppm or less, or about 3 ppm or less. In some embodiments, furfuryl alcohol may be present in an amount of about 1-20 ppm, about 5-20 ppm, or about 10-20 ppm.

[0054] 2-Methoxy-3(5 and 6)-isopropylpyrazine may be present in an amount of about 0.2 ppm or less, about 0.15 ppm or less, about 0.1 ppm or less, about 0.05 ppm or less, or about 0.01 ppm or less. In some embodiments, 2-methoxy-3(5 and 6)-isopropylpyrazine may be present in an amount of about 0.01 to 0.2 ppm, about 0.05 to 0.2 ppm, or about 0.1 to 0.2 ppm.

[0055] 4-methyl-5-thiazole ethanol acetate may be present in an amount of about 55 ppm or less, about 50 ppm or less, about 40 ppm or less, about 30 ppm or less, about 20 ppm or less, or about 10 ppm or less. In some embodiments, 4-methyl-5-thiazole ethanol acetate may be present in an amount of about 10-100 ppm, about 10-55 ppm, or about 1-55 ppm.

[0056] 2-ethoxy-3-methylpyrazine may be present in an amount of about 5 ppm or less, about 4 ppm or less, about 3 ppm or less, about 2 ppm or less, or about 1 ppm or less. In some embodiments, 2-ethoxy-3-methylpyrazine may be present in an amount of about 0.1-5 ppm, about 0.5-5 ppm, or about 1-5 ppm.

[0057] Pentanal may be present in an amount of about 6.15 ppm or less, about 6 ppm or less, about 5 ppm or less, about 4 ppm or less, about 3 ppm or less, about 2 ppm or less, or about 1 ppm or less. In some embodiments, pentanal may be present in an amount of about 0.1-10 ppm, about 1-10 ppm, or about 1-6 ppm.

[0058] p-cresol may be present in an amount of about 7.7 ppm or less, about 7 ppm or less, about 6 ppm or less, about 5 ppm or less, about 4 ppm or less, about 3 ppm or less, about 2 ppm or less, or about 1 ppm or less. In some embodiments, p-cresol may be present in an amount of about 0.1-10 ppm, about 1-10 ppm, or about 1-8 ppm.

[0059] Isobutyraldehyde may be present in an amount of about 5.8 ppm or less, about 5.5 ppm or less, about 5 ppm or less, about 4.5 ppm or less, about 4 ppm or less, about 3.5 ppm or less, or about 3 ppm or less. In some embodiments, isobutyraldehyde may be present in an amount of about 0.1-10 ppm, about 1-10 ppm, or about 1-6 ppm.

[0060] δ-octalactone may be present in an amount of about 15.53 ppm or less, about 12 ppm or less, about 10 ppm or less, about 8 ppm or less, about 5 ppm or less, or about 3 ppm or less. In some embodiments, δ-octalactone may be present in an amount of about 1-20 ppm, about 5-20 ppm, or about 10-20 ppm.

[0061] 5-methyl-2-hepten-4-one may be present in an amount of about 20 ppm or less, about 18 ppm or less, about 15 ppm or less, about 12 ppm or less, about 10 ppm or less, or about 8 ppm or less. In some embodiments, 5-methyl-2-hepten-4-one may be present in an amount of about 1 to 20 ppm, about 5 to 20 ppm, or about 10 to 20 ppm.

[0062] Linalool may be present in an amount of about 40 ppm or less, about 30 ppm or less, about 20 ppm or less, about 10 ppm or less, or about 5 ppm or less. In some embodiments, linalool may be present in an amount of about 1-50 ppm, about 10-50 ppm, or about 20-50 ppm.

[0063] β-damascenone may be present in an amount of about 0.2 ppm or less, about 0.15 ppm or less, about 0.1 ppm or less, about 0.05 ppm or less, or about 0.01 ppm or less. In some embodiments, β-damascenone may be present in an amount of about 0.01-1 ppm, about 0.01-0.2 ppm, or about 0.05-0.2 ppm.

[0064] Eugenol may be present in an amount of about 100 ppm or less, about 80 ppm or less, about 60 ppm or less, about 40 ppm or less, about 20 ppm or less, or about 10 ppm or less, in some embodiments, eugenol may be present in an amount of about 1-100 ppm, about 10-100 ppm, or about 50-100 ppm.

[0065] Vanillin may be present in an amount of about 407.99 ppm or less, about 400 ppm or less, about 350 ppm or less, about 300 ppm or less, about 250 ppm or less, about 200 ppm or less, about 150 ppm or less, or about 100 ppm or less. In some embodiments, vanillin may be present in an amount of about 10-500 ppm, about 10-400 ppm, or about 100-400 ppm.

[0066] 2,3-pentanedione may be present in an amount of about 10.98 ppm or less, about 10 ppm or less, about 8 ppm or less, about 6 ppm or less, about 4 ppm or less, about 2 ppm or less, or about 1 ppm or less. In some embodiments, 2,3-pentanedione may be present in an amount of about 1-20 ppm, about 1-10 ppm, or about 5-10 ppm.

[0067] 4-hydroxy-2,5-dimethyl-3(2h)-furanone may be present in an amount of about 60 ppm or less, about 50 ppm or less, about 40 ppm or less, about 30 ppm or less, about 20 ppm or less, or about 10 ppm or less. In some embodiments, 4-hydroxy-2,5-dimethyl-3(2h)-furanone may be present in an amount of about 1-100 ppm, about 1-60 ppm, or about 10-60 ppm.

[0068] Maltol may be present in an amount of about 267.2 ppm or less, about 250 ppm or less, about 200 ppm or less, about 150 ppm or less, about 100 ppm or less, or about 50 ppm or less. In some embodiments, maltol may be present in an amount of about 10-300 ppm, about 100-300 ppm, or about 100-250 ppm.

[0069] The l-lactic acid may be present in an amount of about 5000 ppm or less, about 4500 ppm or less, about 4000 ppm or less, about 3500 ppm or less, about 3000 ppm or less, about 2500 ppm or less, or about 2000 ppm or less. In some embodiments, the l-lactic acid may be present in an amount of about 100-5000 ppm, about 1000-5000 ppm, or about 2000-5000 ppm.

[0070] 2-Ethyl-6-methylpyrazine may be present in an amount of about 5 ppm or less, about 4 ppm or less, about 3 ppm or less, about 2 ppm or less, or about 1 ppm or less. In some embodiments, 2-ethyl-6-methylpyrazine may be present in an amount of about 0.1-5 ppm, about 0.5-5 ppm, or about 1-5 ppm.

[0071] 2-acetylpyridine may be present in an amount of about 3 ppm or less, about 2 ppm or less, or about 1 ppm or less. In some embodiments, 2-acetylpyridine may be present in an amount of about 1-10 ppm, about 1-5 ppm, or about 1-3 ppm.

[0072] Methional can be present in an amount of about 4.6 ppm or less, about 4.2 ppm or less, about 3.5 ppm or less, about 2.5 ppm or less, or about 1 ppm or less, hi some embodiments, methional can be present in an amount of about 1-10 ppm, or about 1-5 ppm.

[0073] 3-Methylbutyraldehyde may be present in an amount of about 16.81 ppm or less, about 15 ppm or less, about 12 ppm or less, about 8 ppm or less, about 5 ppm or less, or about 3 ppm or less. In some embodiments, 3-methylbutyraldehyde may be present in an amount of about 1-20 ppm, about 1-15 ppm, or about 5-15 ppm.

[0074] Phenylacetaldehyde may be present in an amount of about 4.41 ppm or less, about 4 ppm or less, about 3.5 ppm or less, about 3 ppm or less, about 2.5 ppm or less, or about 2 ppm or less. In some embodiments, phenylacetaldehyde may be present in an amount of about 1-10 ppm, or about 1-5 ppm.

[0075] Phenethyl alcohol may be present in an amount of about 30.01 ppm or less, about 25 ppm or less, about 20 ppm or less, about 15 ppm or less, or about 10 ppm or less. In some embodiments, phenethyl alcohol may be present in an amount of 1-50 ppm, about 1-30 ppm, or about 10-30 ppm.

[0076] 3,4-hexanedione may be present in an amount of about 10 ppm or less, about 8 ppm or less, about 6 ppm or less, about 4 ppm or less, about 2 ppm or less, or about 1 ppm or less, in some embodiments, 3,4-hexanedione may be present in an amount of 1-10 ppm, or about 5-10 ppm.

[0077] The 1-(2-furanyl)-ethanone may be present in an amount of about 20 ppm or less, about 15 ppm or less, about 10 ppm or less, or about 5 ppm or less. In some embodiments, the 1-(2-furanyl)-ethanone may be present in an amount of about 1-20 ppm, about 5-20 ppm, or about 10-20 ppm.

[0078] 5-methyl-2-furancarboxaldehyde may be present in an amount of about 2.25 ppm or less, about 2 ppm or less, about 1.8 ppm or less, about 1.5 ppm or less, about 1.2 ppm or less, or about 0.8 ppm or less. In some embodiments, 5-methyl-2-furancarboxaldehyde may be present in an amount of about 1 to 5 ppm, or about 1 to 2.5 ppm.

[0079] 3-methyl-2-butenal can be present in an amount of about 7.25 ppm or less, about 7 ppm or less, about 6 ppm or less, about 5 ppm or less, about 4 ppm or less, about 3 ppm or less, about 2 ppm or less, or about 1 ppm or less.In some embodiments, 3-methyl-2-butenal can be present in an amount of 1 to 10 ppm, or about 1 to 8 ppm.

[0080] 3-Ethyl-3,6-dimethyl-2h-pyrazine may be present in an amount of about 10 ppm or less, about 8 ppm or less, about 5 ppm or less, about 3 ppm or less, or about 1 ppm or less. In some embodiments, 3-ethyl-3,6-dimethyl-2h-pyrazine may be present in an amount of about 1 to 10 ppm, or about 5 to 10 ppm.

[0081] 3-Furaldehyde may be present in an amount of about 500 ppm or less, about 450 ppm or less, about 400 ppm or less, about 350 ppm or less, or about 300 ppm or less. In some embodiments, 3-furaldehyde may be present in an amount of about 1-500 ppm, about 10-500 ppm, or about 100-500 ppm.

[0082] Dihydrocoumarin may be present in an amount of about 130.7 ppm or less, about 120 ppm or less, 110 ppm or less, 100 ppm or less, 80 ppm or less, 60 ppm or less, 40 ppm or less, or 20 ppm or less. In some embodiments, dihydrocoumarin may be present in an amount of about 1-200 ppm, about 1-130 ppm, about 10-130 ppm, or about 50-130 ppm.

[0083] 5-hydroxy-2,4-decadienoic acid δ-lactone may be present in an amount of about 0.5 ppm or less, about 0.4 ppm or less, about 0.3 ppm or less, about 0.2 ppm or less, or about 0.1 ppm or less. In some embodiments, 5-hydroxy-2,4-decadienoic acid δ-lactone may be present in an amount of about 0.1-1 ppm, about 0.1-0.5 ppm, or about 0.2-0.5 ppm.

[0084] In any of the above embodiments, the VOCs may include one or more of the following: acids, alcohols, alkanes, aldehydes, amines, benzenes, esters, furans, ketones, lactones, phenols, pyrazines, pyridines, pyrroles, sugars or sugar alcohols, sulfur compounds, terpenes, or thiophenes. In some cases, the VOCs may include one or more of the following: acids, alcohols, alkanes, aldehydes, esters, furans, ketones, lactones, pyrazines, pyridines, sulfur compounds, or terpenes. In some cases, the VOCs may include one or more of the following: acids, alcohols, aldehydes, esters, furans, ketones, lactones, phenols, pyrazines, pyrroles, sugars or sugar alcohols, or sulfur compounds. In some cases, the VOCs may include one or more of acids, alcohols, aldehydes, benzenes, esters, furans, ketones, lactones, pyridines, pyrizines, pyrroles, phenols, sulfur compounds, and / or terpenes.

[0085] The VOC may include one or more acids. The one or more acids may include at least one acid selected from the group consisting of isovaleric acid, acetic acid, L-lactic acid, butyric acid, 2-methylbutyric acid, 4-hydroxy-2-butenoic acid gamma-lactone, hexanoic acid, 4-hydroxybutanoic acid lactone, isobutyric acid, palmitic acid, pyruvic acid, heptanoic acid, octanoic acid, valeric acid, nonanoic acid, benzoic acid, oleic acid, propionic acid, lauric acid, myristic acid, n-capric acid isobutyl ester, pentadecanoic acid, 3-methylbutyl ester, stearic acid, 2-methylheptanoic acid, 4-hydroxybenzoic acid, 9-octadecenoic acid, ethyl ester, 2-oxobutyric acid, 5-hydroxyundecanoic acid lactone, and tridecanoic acid, or any combination thereof. In some cases, the one or more acids may include at least one acid selected from the group consisting of acetic acid, 3-methylbutanoic acid, butyric acid, and L-lactic acid. In some cases, the one or more acids may include at least one acid selected from the group consisting of acetic acid, 3-methylbutanoic acid, and butyric acid. In some embodiments, the one or more acids include at least one acid selected from the group consisting of isovaleric acid, acetic acid, L-lactic acid, and / or butyric acid.

[0086] The VOC may include one or more alcohols, such as 1-octen-3-ol, furfuryl alcohol, p-cresol, eugenol, phenethyl alcohol, 4-methyl-5-thiazoleethanol, (+ / -)2-methyl-1-butanol, amyl alcohol, heptyl alcohol, hexyl alcohol, isoamyl alcohol, nonyl alcohol, 2,3-butanediol, 1-octanol, 2-methoxy-4-vinylphenol, propylene glycol, 4-carbomer ethanol, 1-penten-3-ol, 3-hexanol, 1-penten-3-ol, 1-hexan ... The one or more alcohols may include at least one alcohol selected from the group consisting of 1-octen-3-ol, 4-ethylguaiacol, 2-pentanol, 2,4,6-trimethylphenol (mesitol), p-cresol, and eugenol. The one or more alcohols may include at least one alcohol selected from the group consisting of amyl alcohol, 2-methoxy-4-vinylphenol, furaneol, phenylmethanol (benzyl alcohol), 3-(Z)-hexenol, 3-mercaptohexanol, hexyl alcohol (hexanol), 1-octanol, isoamyl alcohol, 2-nonanol, 1-heptanol, para-cresol, 1-decanol, and carvacrol. In some embodiments, the one or more alcohols include at least one alcohol selected from the group consisting of 1-octen-3-ol, furfuryl alcohol, p-cresol, eugenol, phenethyl alcohol, and / or 4-methyl-5-thiazoleethanol.

[0087] The VOC may include one or more aldehydes, such as (E,E)-2,4-decadienal, 5-methylfurfural, benzaldehyde, furfural, valeraldehyde, 3-(methylthio)propionaldehyde, hexanal, isobutyraldehyde, vanillin, methional, phenylacetaldehyde, 3-furaldehyde, pentanal, 3-methylbutyraldehyde, 3-methyl-2-butenal, 4-methyl-5-thiazoleethanol acetate, 5-methyl-2-furancarboxaldehyde, 1-methyl-1h-pyrrole-2-carboxaldehyde, 2-methylbutyraldehyde, decanal, heptanal, nonanal, 2-phenyl-2-butenal, trans-2-heptenal, 2-undecane, 2-phenyl-2-butenal ... The aldehyde may include at least one aldehyde selected from the group consisting of aldehydes ... The one or more aldehydes may include at least one aldehyde selected from the group consisting of (E,E)-2,4-decadienal, 5-methylfurfural, benzaldehyde, furfural, methional, 3-(methylthio)propionaldehyde, isobutyraldehyde, valeraldehyde, vanillin, octanal propylene glycol acetal, (+ / -)-trans- and cis-2-hexenal propylene glycol acetal, and valeraldehyde propylene glycol acetal.The one or more aldehydes may include at least one aldehyde selected from the group consisting of (E,E)-2,4-decadienal, methional, 3-(methylthio)propionaldehyde, isobutyraldehyde, valeraldehyde, octanal propylene glycol acetal, (+ / -)-trans- and cis-2-hexenal propylene glycol acetal, valeraldehyde propylene glycol acetal, and vanillin. In some embodiments, the one or more aldehydes comprise at least one aldehyde selected from the group consisting of (E,E)-2,4-decadienal, 5-methylfurfural, benzaldehyde, furfural, valeraldehyde, 3-(methylthio)propionaldehyde, hexanal, isobutyraldehyde, vanillin, methional, phenylacetaldehyde, 3-furaldehyde, pentanal, 3-methylbutyraldehyde, 3-methyl-2-butenal, 4-methyl-5-thiazoleethanol acetate, and / or 5-methyl-2-furancarboxaldehyde.

[0088] The VOCs may include one or more amines. The one or more amines may include at least one amine selected from the group consisting of 2-amino-1-naphthalenol, 2-methoxy-benzenamine, 5-amino-1-naphthol, N,N-dimethyl-ethanamine, and N,N-dimethyl-methylamine, or any combination thereof.

[0089] The VOCs may include one or more benzenes. The one or more benzenes may include at least one benzene selected from the group consisting of dihydrocoumarin, styrene, and toluene, or combinations thereof.

[0090] The VOC may include one or more esters, such as isobutyl isobutyrate, heptyl formate, benzyl benzoate, phenethyl acetate, ethyl 2-methylbutyrate, ethyl benzoate, hexyl acetate, methyl heptanoate, methyl hexanoate, methyl octanoate, methyl valerate, p-tolyl acetate, phenethyl butyrate, methyl nicotinate, hexyl formate, phenethyl benzoate, 2-ethylhexyl benzoate, butyl isobutyrate, ethyl decanoate, ethyl laurate, ethyl myristate, ethyl octanoate, ethyl palmitate, methyl acetate, phenethyl decanoate, ethyl oct ... The one or more esters may include at least one ester selected from the group consisting of ethyl, propyl p-hydroxybenzoate, sec-methyl thioacetate, butyl acetate, isobutyl acetate, propyl acetate, tetrahydrofurfuryl acetate, ethyl nonanoate, ethyl heptanoate, ethyl hexanoate, ethyl lactate, heptyl acetate, isopropenyl acetate, methyl butyrate, methyl levulinate, methyl nonanoate, isoamyl acetate, butyl butyrate, ethyl pyruvate, methyl cinnamate, amyl formate, 2-ethylbutyl acetate, and isobutyl butyrate, or any combination thereof. The one or more esters may include at least one ester selected from the group consisting of methyl thioisovalerate, propyl 2-mercaptopropionate, and cis- and trans-ethyl 2,4-dimethyl-1,3-dioxolane-2-acetate. The one or more esters may comprise at least one ester selected from the group consisting of methyl thioisovalerate, propyl 2-mercaptopropionate, and cis- and trans-ethyl 2,4-dimethyl-1,3-dioxolane-2-acetate.In some cases, the nut butter replica may comprise at least about 0.005 ppm, at least about 0.01 ppm, at least about 0.05 ppm, at least about 0.1 ppm, at least about 0.5 ppm, or at least about 1 ppm of esters.

[0091] The VOC may include one or more furans. The one or more furans may include at least one furan selected from the group consisting of 2-ethylfuran, 1-(2-furanyl)-ethanone, 2-pentylfuran, 2,5-dimethylfuran, 2-butylfuran, 2-heptylfuran, and 2-acetyl-5-methylfuran, or any combination thereof. The one or more furans may include at least one furan selected from the group consisting of 2-pentylfuran and 2-ethylfuran. The one or more furans may include 2-ethylfuran. In some embodiments, the one or more furans include at least one furan selected from the group consisting of 2-ethylfuran and / or 1-(2-furanyl)-ethanone.

[0092] The VOCs may include one or more ketones. The one or more ketones may be 2-heptanone, coffee furanone, cyclopentanone, gamma-decalactone, 2-methyltetrahydrofuran-3-one, 2-furyl methyl ketone, acetoin, acetophenone, delta-octalactone, 5-methyl-2-hepten-4-one, beta-damascenone, 2,3-pentanedione, 4-hydroxy-2,5-dimethyl-3(2h)-furanone, maltol, 3,4-hexanedione, 1-penten-3-one, 2-nonanone, 2-octanone, 3-octen-2-one, 4-hexen-3-one, 4-methyl-3-penten-2-one, methyl 2-pyrrolyl ketone, methyl cyclopentenolone, (e,e)-3,5-octadien-2-one, 2-pyrrolidone, gamma-nonalactone, 3-octanone, gamma-hexalactone, 2 The ketones may include at least one ketone selected from the group consisting of 1-butanone, 2-decanone, 3-hepten-2-one, 4-heptanone, γ-heptalactone, 1-octen-3-one, 3-penten-2-one, β-angelicalactone, 3-methyl-2-cyclohexen-1-one, 4,5-dihydro-3(2h)thiophenone, 4-hydroxy-5-methyl-3(2h)-furanone, 2-pentanone, hydroxyacetone, benzophenone, ε-decalactone, 2,6-dimethyl-4-heptanone, 2,3-hexanedione, δ-hexadecalactone, cyclohexanone, γ-valerolactone, 6-methyl-5-hepten-2-one, propiophenone, 1-mercapto-2-propanone, and δ-hexalactone, or any combination thereof. The one or more ketones may comprise at least one ketone selected from the group consisting of 2-heptanone, coffee furanone, cyclopentanone, gamma-decalactone, 2-furyl methyl ketone, acetoin, gamma-valerolactone, delta octalactone, delta decalactone, whiskey lactone, delta octalactone, 5-methyl-2-hepten-4-one, beta-damascenone, 2,3-pentanedione, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, and maltol.The one or more ketones may include at least one ketone selected from the group consisting of 2-heptanone, coffee furanone, gamma-decalactone, 2-furyl methyl ketone, acetoin, gamma-valerolactone, delta octalactone, delta decalactone, whiskey lactone, delta octalactone, 5-methyl-2-hepten-4-one, beta-damascenone, 2,3-pentanedione, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, and maltol. In some embodiments, the one or more ketones comprise at least one ketone selected from the group consisting of 2-heptanone, coffee furanone, cyclopentanone, γ-decalactone, 2-methyltetrahydrofuran-3-one, 2-furyl methyl ketone, acetoin, acetophenone, δ-octalactone, 5-methyl-2-hepten-4-one, β-damascenone, 2,3-pentanedione, 4-hydroxy-2,5-dimethyl-3(2h)-furanone, maltol, and / or 3,4-hexanedione.In some cases, the nut butter replica may comprise at least about 0.0001 ppm, at least about 0.0005 ppm, at least about 0.001 ppm, at least about 0.005 ppm, at least about 0.01 ppm, at least about 0.05 ppm, at least about 0.1 ppm, at least about 0.5 ppm, or at least about 1 ppm of ketones.

[0093] The VOC may include one or more lactones. The one or more lactones may include at least one lactone selected from the group consisting of 5-hydroxy-2,4-decadienoic acid δ-lactone, 4,5-dimethyl-3-hydroxy-2,5-dihydro-furan-2-one, γ-decalactone, massoialactone, and sotolone, or any combination thereof. The one or more lactones may include at least one lactone selected from the group consisting of γ-decalactone, massoialactone, and sotolone, or any combination thereof. In some embodiments, the one or more lactones may include 5-hydroxy-2,4-decadienoic acid δ-lactone.

[0094] The VOC may include one or more phenols. The one or more phenols may include at least one phenol selected from the group consisting of syringol, 4-ethylguaiacol, 1-(2-hydroxy-5-methylphenyl)-ethanone, 2,5-dimethylphenol, 2-methoxy-4-methylphenol, 2-methoxy-4-vinylphenol, 2-methoxy-phenol, 2-methyl-phenol, 4-ethylguaiacol, 4-ethylphenol, 4-ethyl-2-methoxy-phenol, 4-vinylphenol, eugenol, guaiacol, isoeugenol, p-cresol, phenol, syringol (2,6-dimethoxyphenol), vanillin erythro and / or threo-butan-2,3-diol acetal, and vanillyl ethyl ether, or any combination thereof. The one or more phenols may comprise at least one phenol selected from the group consisting of 2,4,6-trimethylphenol (mesitol), 2,5-dimethylphenol, 2-methoxy-4-methylphenol, 2-methoxy-4-vinylphenol, 4-ethylguaiacol, 4-ethylphenol, 4-ethylguaiacol, 4-vinylphenol, eugenol, guaiacol, isoeugenol, p-cresol, syringol, vanillin erythro and / or threo-butane-2,3-diol acetals, and vanillyl ethyl ether. The one or more phenols may comprise at least one phenol selected from the group consisting of 2,4,6-trimethylphenol (mesitol), 2,5-dimethylphenol, 2-methoxy-4-methylphenol, 2-methoxy-4-vinylphenol, 4-ethylguaiacol, eugenol, guaiacol, isoeugenol, syringol, vanillin erythro and / or threo-butane-2,3-diol acetal, and vanillyl ethyl ether. In some embodiments, the one or more phenols comprise at least one phenol selected from the group consisting of syringol and / or 4-ethylguaiacol.In some cases, the nut butter replica may contain at least about 0.05 ppm, at least about 0.1 ppm, at least about 0.2 ppm, at least about 0.5 ppm, or at least about 1 ppm of phenols.

[0095] The VOC may include one or more pyrazines, such as 2,3,5-trimethylpyrazine, 2,3-diethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethylpyrazine, 2-methylpyrazine, isopropenylpyrazine, tetramethylpyrazine, 2-methoxy-3(5 and 6)-isopropylpyrazine, 2-ethoxy-3-methylpyrazine, 2-ethyl-6-methylpyrazine, 3-ethyl-3,6-dimethyl-2h-pyrazine, 2,3,5,6-tetramethylpyrazine, 2-methyl-5-vinylpyrazine (re-gras), 3,5-diene pyrazine, ... The pyrazines may include at least one pyrazine selected from the group consisting of ethyl-2-methylpyrazine, pyrazine, 3-ethyl-2,6-dimethylpyrazine, 2-ethyl-5-methylpyrazine, 5-ethyl-2,3-dimethylpyrazine, 5h-5-methyl-6,7-dihydrocyclopenta(b)pyrazine, 5-isopropyl-2-methylpyrazine, isopropenylpyrazine, 2-acetyl-3-methylpyrazine, 2-acetyl-3-ethylpyrazine, 2-acetyl-3,5(and 6)-dimethylpyrazine, and 2(3),5-dimethyl-6,7-dihydro-5h-cyclopentapyrazine, and 2-isopropylpyrazine, or any combination thereof. The one or more pyrazines may include at least one pyrazine selected from the group consisting of 2,3,5-trimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2,3-diethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-3-methylpyrazine, and 2-ethylpyrazine, 2-methylpyrazine, isopropenylpyrazine, and tetramethylpyrazine.The one or more pyrazines may include at least one pyrazine selected from the group consisting of 2,3,5-trimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2,3-diethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethylpyrazine, 2-methylpyrazine, tetramethylpyrazine, and isopropenylpyrazine. In some embodiments, the one or more pyrazines comprise at least one pyrazine selected from the group consisting of 2,3,5-trimethylpyrazine, 2,3-diethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethylpyrazine, 2-methylpyrazine, isopropenylpyrazine, tetramethylpyrazine, 2-methoxy-3(5 and 6)-isopropylpyrazine, 2-ethoxy-3-methylpyrazine, 2-ethyl-6-methylpyrazine, and / or 3-ethyl-3,6-dimethyl-2h-pyrazine.

[0096] The VOC may include one or more pyridines. The one or more pyridines may include at least one pyridine selected from the group consisting of 2-acetylpyridine, pyridine, 1-methyl-1,2,3,6-tetrahydropyridine, 1-methyl-piperidine, 2-acetylpyridine, 2-methyl-pyridine, 3-ethylpyridine, 3-ethyl-pyridine, 3-methyl-pyridine, 3-propyl-pyridine, 3-pyridinol, and methyl nicotinate, or any combination thereof. The one or more pyridines may include at least one pyridine selected from the group consisting of pyridine, 2-acetylpyridine, 3-ethylpyridine, and methyl nicotinate, or any combination thereof. In some embodiments, the one or more pyridines include 2-acetylpyridine. In some embodiments, the nut butter replica contains about 1.68 ppm or less, about 1.5 ppm or less, about 1.2 ppm or less, about 1 ppm or less, or about 0.5 ppm or less of pyridines.

[0097] The VOC may include one or more pyrroles. The one or more pyrroles may include at least one pyrrole selected from the group consisting of indole, 1-(1H-pyrrol-2-yl)-ethanone, 1-(2-furanylmethyl)-1H-pyrrole, 1-ethyl-1H-pyrrole, 1-methyl-1H-pyrrole, 1-methyl-1H-pyrrole-2-carboxaldehyde, 2-acetyl-1-methylpyrrole, 2-acetylpyrrole, and pyrrole, or any combination thereof. The one or more pyrroles may include pyrrole. In some embodiments, the one or more pyrroles include indole.

[0098] The VOCs may include one or more sugars or sugar alcohols. The one or more sugars or sugar alcohols may include at least one sugar or sugar alcohol selected from the group consisting of ethyl maltol and maltol or a combination thereof.

[0099] The VOCs may include one or more sulfur compounds. The one or more sulfur compounds may include at least one sulfur compound selected from the group consisting of dimethyl trisulfide, methyl sulfide, s-methyl 3-methylbutanethioate, furfuryl mercaptan, diethyl disulfide, dimethyl disulfide, dimethyl sulfide, dimethyl sulfoxide, methanethiol, and methional, or any combination thereof. The one or more sulfur compounds may include at least one sulfur compound selected from the group consisting of diethyl disulfide, dimethyl sulfide, methyl sulfide, dimethyl sulfoxide, dimethyl trisulfide, methanethiol, and methional. The one or more sulfur compounds may include at least one sulfur compound selected from the group consisting of dimethyl sulfide, methyl sulfide, dimethyl trisulfide, and methanethiol. In some embodiments, the one or more sulfur compounds comprise at least one sulfur compound selected from the group consisting of dimethyl trisulfide, methyl sulfide, s-methyl 3-methylbutanethioate, and / or furfuryl mercaptan.

[0100] The VOC may include one or more terpenes. The one or more terpenes may include at least one terpene selected from the group consisting of limonene, linalool, pyrrole, d-α-pinene, δ-3-carene, naphthalene, styrene, 4-methylthiazole, α-phellandrene, o-methylanisole, p-mentha-1,4-diene, terpinolene, thiazole, o-cymene, 1-methylnaphthalene, 1-methylpyrrole, indole, n-furfurylpyrrole, trimethyloxazole, 1-nonene, 1-octene, 2-isobutyl-4,5-dimethyloxazole, 4-methyl-5-vinylthiazole, β-pinene, β-caryophyllene, camphene, p-cymene, 3,4-dimethylthiophene, and 4,5-dimethylthiazole, or any combination thereof. The one or more terpenes may include at least one terpene selected from the group consisting of limonene and linalool.

[0101] The VOC may include one or more thiophenes. The VOC may include 2,7-dimethyl-oxepin.

[0102] VOCs are (+ / -) 2-methyl-1-butanol, 1-methyl-1h-pyrrole-2-carboxaldehyde, 1-octen-3-ol, 1-penten-3-one, 2,3,5,6-tetramethylpyrazine, 2,3,5-trimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2,3-dimethylpyrazine, 2,3-pentanedione, 2,5-dimethylpyrazine, 2-ethyl-6-methylpyrazine, 2-methyl -5-vinylpyrazine (re-gras), 2-methylbutyraldehyde, 2-methylbutyric acid, 2-methylpyrazine, 2-methyltetrahydrofuran-3-one, 2-nonanone, 2-octanone, 2-pentylfuran, 3,5-diethyl-2-methylpyrazine, 3-octen-2-one, 4-hexen-3-one, 4-hydroxy-2-butenoic acid γ-lactone, 4-methyl-3-penten-2-one, 5-methylfurfural, acetoin, amyl alcohol, benzaldehyde, benzene, 1,3,5-trimethyl-, decanal, furfural, furfuryl alcohol, heptanal, heptyl alcohol, hexanal, hexanoic acid, hexyl alcohol, isoamyl alcohol, isobutyl isobutyrate, methyl 2-pyrrolyl ketone, methylcyclopentenolone, nonanal, nonyl alcohol, phenylacetaldehyde, pyrazine, pyryl Din, pyrrole, valeraldehyde, 2,3-butanediol, 2-phenyl-2-butenal, 3-ethyl-2,6-dimethylpyrazine, 5,6,7,8-tetrahydroquinoxaline, d-limonene, heptyl formate, trans-2-heptenal, 1-octanol, 2-acetyl-1-pyrroline, 2-undecenal, benzyl benzoate, cinnamaldehyde, (e)-, piperonal, vanillin, (e,e)-3,5-Octadien-2-one, 2-Ethyl-5-methylpyrazine, 2-Ethylfuran, 2-Heptanone, 2-Pyrrolidone, Caffeine, γ-Nonalactone, Maltol, Phenethyl Acetate, 2-Ethylpyrazine, 2-Methoxy-4-Vinylphenol, 3-Octanone, 3-Phenylpropionaldehyde, 4-Hydroxybutanoic Acid Lactone, α-Pinene, δ-3-Carene, Dihydrocoumarin, Ethyl 2-Methylbutyrate, Ethyl Benzoate, γ-Hexalactone, Hexyl Acetate, Isobutyric Acid, Isovaleric acid, naphthalene, phenethyl alcohol, propylene glycol, styrene, 4-methylthiazole, α-phellandrene, methylsulfinylmethane, palmitic acid, pyruvaldehyde, pyruvic acid, 2,5-dimethylfuran, 2-butanone, 2-butylfuran, 2-decanone, 3-hepten-2-one, 4-carbomer, 4-heptanone, 4-methyl-5-thiazoleethanol, 5-ethyl-2,3-dimethylpyrazine, butyric acid, δ-octalactone, γ-heptanone Talactone, heptanoic acid, methyl heptanoate, methyl hexanoate, methyl octanoate, methyl valerate, octanal, octanoic acid, o-methylanisole, p-mentha-1,4-diene, terpinolene, thiazole, trans-2-hexenal, valeric acid, 1-octen-3-one, 1-penten-3-ol, 3-hexanol, 3-penten-2-one, β-angelica lactone, nonanoic acid, o-cymene, p-tolyl acetate, tetrahydrofurfuryl alcohol, 1-methylnaphthalene talen, 3-furaldehyde, 3-methyl-2-cyclohexen-1-one, l-rhamnose, (e)-2-octen-1-ol, 1-ethyl-2-pyrrolecarboxaldehyde, 1-methylpyrrole, 2-acetyl-2-thiazoline, 2-methylpentanal, 3-n-butylphthalide, 4,5-dihydro-3(2h)thiophenone, 4-hydroxy-2,5-dimethyl-3(2h)-furanone, 4-hydroxy-5-methyl-3(2h)-furanone, 5h-5-methyl-6,7-Dihydrocyclopenta(b)pyrazine, 5-isopropyl-2-methylpyrazine, 5-methylfurfuryl alcohol, acetophenone, benzoic acid, cyclopentanone, dimethyl disulfide, dimethyl trisulfide, indole, isopropenylpyrazine, n-furfurylpyrrole, oleic acid, phenethyl butyrate, propionic acid, trimethyloxazole, 2-heptanol, 2-pentanone, l-tyrosine, methyl nicotinate, 1 -Nonene, 1-octene, cinnamaldehyde, hydroxyacetone, hexyl formate, phenethyl benzoate, 1-hexadecanol, 1-tetradecanol, 2-ethylhexyl benzoate, benzophenone, butyl isobutyrate, ε-decalactone, ethyl decanoate, ethyl laurate, ethyl myristate, ethyl octanoate, ethyl palmitate, guaiacol, lauric acid, methyl acetate, myristic acid, n-capric acid isobutyl ester , pentadecanoic acid, 3-methylbutyl ester, phenethyl decanoate, phenethyl octanoate, propyl p-hydroxybenzoate, stearic acid, 2,6-dimethylpyrazine, 2-acetyl-3-methylpyrazine, benzyl alcohol, menthol racemic, s-methyl thioacetate, 2-methoxy-3(5 and 6)-isopropylpyrazine, glycerol, 2-ethyl-1-hexanol, (tri-)acetin, 5-methyl-2-phenyl-2-hexenal, butyl acetate, undecyl alcohol, isobutyl acetate, propyl acetate, tetrahydrofurfuryl acetate, 2-isobutyl-4,5-dimethyloxazole, 2,6-dimethyl-4-heptanone, 4-methyl-5-vinylthiazole, β-pinene, 2,3-hexanedione, 3-(methylthio)propionaldehyde, β-caryophyllene, δ-hexadecalactone, difurfuryl ether, trans,trans-2,4-Octadienal, 2-Methylheptanoic acid, Ethyl nonanoate, 2-Heptylfuran, Camphene, Cyclohexanone, Ethyl heptanoate, Ethyl hexanoate, Ethyl lactate, γ-Valerolactone, Heptyl acetate, Isopropenyl acetate, Methyl butyrate, Methyl levulinate, Butylamine, Methyl nonanoate, 3-Methyl-2-butanol, 6-Methyl-5-hepten-2-one, Isoamyl acetate, 2-Acetyl-3-ethylpyrazine, 2-Acetylpyridine, Butyl butyrate, Lauryl alcohol, p-Cymene, 3,4-Dimethylthiophene, 4-Hydroxybenzoic acid, 9-Octadecenoic acid, Ethyl ester, Ethyl pyruvate, Isopropylamine, 3-Methyl-1-pentanol, 2-Oxobutyric acid, The composition may include at least 20, at least 30, at least 40, or at least 50 compounds selected from the group consisting of 4-methyl-2-phenyl-2-pentenal, 2-acetyl-3,5 (and 6)-dimethylpyrazine, trimethylamine, 2(3),5-dimethyl-6,7-dihydro-5h-cyclopentapyrazine, methyl cinnamate, amyl formate, 5-hydroxyundecanoic acid lactone, propiophenone, 2-isopropylpyrazine, 2-ethylbutyl acetate, 2-acetyl-5-methylfuran, acetaldehyde, γ-decalactone, trans-2-decenol, 4,5-dimethylthiazole, isobutyl butyrate, tridecanoic acid, and 1-mercapto-2-propanone.

[0103] The VOCs are 2,3,5-trimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2,3-diethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethylpyrazine, 2-methylpyrazine, isopropenylpyrazine, tetramethylpyrazine, (E,E)-2,4-decadienal, 1-octen-3-ol, 2-ethylfuran, 2-heptanone, 5-methylfurfural, benzaldehyde, coffee furanone, cyclopentanone, DMTS, furfural, γ-decalactone, limonene, pyridine, 4-ethylguaiacol, furfuryl mercaptan, 2-pentanol, methional, acetic acid, 2-furyl methyl ketone, and methyl thioisovalerate. , acetoin, 3-methylbutanoic acid, dimethyl sulfide, butyric acid, 2-propyl mercaptopropionate, 2,4,6-trimethylphenol (mesitol), gamma valerolactone, delta octalactone, delta decalactone, whiskey lactone, p-cresol, 3-(methylthio)propionaldehyde, isobutyraldehyde, delta octalactone, 5-methyl-2-hepten-4-one, linalool, valeraldehyde, beta-damascenone, eugenol, vanillin, 2,3-pentanedione, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, maltol, L-lactic acid, and 2-acetylpyridine.

[0104] In some cases, the VOC may have less than about 95% identity to the VOC in a single reference nut butter. In some cases, the VOC may have less than about 90% identity to the VOC in a single reference nut butter. In some cases, the VOC may have less than about 85% identity to the VOC in a single reference nut butter. In some cases, the VOC may have less than about 80% identity to the VOC in a single reference nut butter.

[0105] In some cases, the nut butter replica can comprise at least 32 VOCs, where 31 or less of the VOCs are found in a single reference nut butter.In some cases, the nut butter replica can comprise at least 41 VOCs, where 40 or less of the VOCs are found in a single reference nut butter.In some cases, the nut butter replica can comprise at least 51 VOCs, where 50 or less of the VOCs are found in a single reference nut butter.In some cases, the nut butter replica can comprise at least 61 VOCs, where 60 or less of the VOCs are found in a single reference nut butter.In some cases, the nut butter replica can comprise at least 71 VOCs, where 70 or less of the VOCs are found in a single reference nut butter.

[0106] In some cases, the one or more isolated non-volatile compounds do not include at least one compound selected from the group consisting of homoserine, nicotinic acid, valine, proline, arginine, B-alanine-2, asparagine, glutamic acid, phenylalanine, leucine, lysine, glycine, serine, arabitol, fructose, mannitol, catechin, epicatechin, sorbitol, sucrose, trehalose, sotolone, vanillin, 2-ethyl-2-hydroxybutyric acid, and ricinoleic acid. In some cases, the one or more isolated non-volatile compounds do not include homoserine.

[0107] In some cases, the one or more isolated non-volatile compounds are 8-hydroxyquinoline, quinoline, chlorogenic acid, fraxetin, strawberry furanone acetate, luteolin-7-O-glucoside, inosine, trigonelline, trans-4-hydroxyproline, carnosine, cystine, kynurenic acid, ornithine, cysteine, pyridoxine, adenine, glucosamine, D-glucuronic acid, quinic acid, tartaric acid, fumaric acid, succinic acid, 3,4-dihydroxybenzoic acid, 2-furoic acid, camphoric acid, ribonucle ... The composition may include at least one compound selected from the group consisting of glyceryl stearate, ... Propyl gallate may be present in an amount of at least about 5.0 ppm, at least about 10 ppm, at least about 20 ppm, at least about 50 ppm, at least about 100 ppm, or at least about 200 ppm. Hesperetin may be present in an amount of at least about 0.08 ppm, at least about 0.2 ppm, at least about 0.5 ppm, at least about 1 ppm, at least about 5 ppm, or at least about 10 ppm. Caffeic acid may be present in an amount of at least about 0.15 ppm, at least about 0.3 ppm, at least about 0.8 ppm, at least about 1 ppm, at least about 2 ppm, at least about 5 ppm, or at least about 10 ppm.

[0108] The one or more isolated non-volatile compounds may include one or more of the following: acids, aldehydes, alkaloids, amines, amino acids, furans, ketones, lactones, nucleotides, nucleotide monophosphates, or nucleic acid bases, proteins or peptides, pyrazines, pyridines, sugars or sugar alcohols, tannins, phenols, fats, salts, emulsifiers, polyphenols, or anthocyanins, or xanthines. The one or more isolated non-volatile compounds may include one or more of the following: acids, aldehydes, amino acids, lactones, pyrazines, tannins, phenols, fats, salts, emulsifiers, polyphenols, or anthocyanins, or xanthines.

[0109] The one or more isolated non-volatile compounds may include one or more acids. The one or more acids may include at least one acid selected from the group consisting of adipic acid, trans-ferulic acid, sinapic acid, salicylic acid, pantothenic acid, caffeic acid, vanillic acid, syringic acid, coumaric acid, sorbic acid, kynurenic acid, d-glucuronic acid, quinic acid, malic acid, pyruvic acid, tartaric acid, lactic acid, citric acid, fumaric acid, succinic acid, gallic acid, 2-furoic acid, 3,4-dihydroxybenzoic acid, 2-isopropylmalic acid, D-gluconic acid, 4-methoxycinnamic acid, 2-ethyl-2-hydroxybutyric acid, ricinoleic acid, DL-hydroxystearic acid, nicotinic acid, chlorogenic acid, cholic acid, hydroxybutyric acid, or any combination thereof. The one or more acids may include at least one acid selected from the group consisting of nicotinic acid, chlorogenic acid, malic acid, lactic acid, citric acid, caffeic acid, 4-methoxycinnamic acid, D-gluconic acid, 2-ethyl-2-hydroxybutyric acid, and ricinoleic acid.

[0110] The one or more isolated non-volatile compounds may include one or more aldehydes. The one or more aldehydes may include vanillin. In some cases, the aldehydes may be present in an amount of at least about 0.001 ppm, at least about 0.002 ppm, at least about 0.005 ppm, at least about 0.01 ppm, at least about 0.02 ppm, at least about 0.05 ppm, or at least about 0.1 ppm.

[0111] The one or more isolated non-volatile compounds may include one or more alkaloids. The one or more alkaloids may include piperine.

[0112] The one or more isolated non-volatile compounds may include one or more amines. The one or more amines may include tryptamine.

[0113] The one or more isolated non-volatile compounds may comprise one or more amino acids.The one or more amino acids may comprise at least one amino acid selected from the group consisting of phenylalanine, leucine, glucosamine, methionine, GABA, tyrosine, lysine, histidine, glycine, serine, aspartic acid, isoleucine, tryptophan, valine, proline, carnitine, arginine, B-alanine-2, threonine, glutamine, asparagine, glutamic acid, betaine, pipecolic acid, citrulline, carnosine and homoserine, or any combination thereof.The one or more amino acids may comprise at least one amino acid selected from the group consisting of phenylalanine and leucine.

[0114] The one or more isolated non-volatile compounds may include one or more furans. The one or more furans may include hydroxymethylfurfural.

[0115] The one or more isolated non-volatile compounds may include one or more ketones. The one or more ketones may include at least one ketone selected from the group consisting of 2(5H)-furanone, 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone, acetovanillone, and methyl-2-pyrrolyl ketone, or any combination thereof.

[0116] The one or more isolated non-volatile compounds may include one or more lactones. The one or more lactones may include sotolone.

[0117] The one or more isolated non-volatile compounds may comprise one or more nucleotides, nucleotide monophosphates, or nucleobases. The one or more nucleotides, nucleotide monophosphates, or nucleobases may comprise at least one nucleotide, nucleotide monophosphate, or nucleobase selected from the group consisting of adenine, AMP, CMP, cytidine, cytosine, guanine, and uracil, or any combination thereof.

[0118] The one or more isolated non-volatile compounds may include one or more proteins or peptides. The one or more proteins or peptides may include carnosine.

[0119] The one or more isolated non-volatile compounds may include one or more pyrazines. The one or more pyrazines may include at least one pyrazine selected from the group consisting of 2,3,5,6-tetramethylpyrazine, 2,3,5-trimethylpyrazine, and 2,3-dimethylpyrazine, or any combination thereof. The one or more pyrazines may include at least one pyrazine selected from the group consisting of 2,3,5-trimethylpyrazine and 2,3-dimethylpyrazine.

[0120] The one or more isolated non-volatile compounds may include one or more pyridines. The one or more pyridines may include at least one pyridine selected from the group consisting of pyridine and pyroxidine or a combination thereof.

[0121] The one or more isolated non-volatile compounds may include one or more sugars or sugar alcohols. The one or more sugars or sugar alcohols may include at least one sugar or sugar alcohol selected from the group consisting of arabitol, fructose, rhamnose, mannitol, glucose, lactose, xylose, sorbitol, fucose, galactose, mannose, sucrose, myo-inositol, trehalose, allulose, monk fruit, stevia, maltitol, isomalt, tagatose, and stachyose, or any combination thereof.

[0122] The one or more isolated non-volatile compounds may include one or more tannins, phenols, polyphenols, or anthocyanins.The one or more tannins, phenols, polyphenols, or anthocyanins may include at least one tannin, phenol, polyphenol, or anthocyanin selected from the group consisting of catechin, ellagic acid, epicatechin, epicatechin gallate, gallic acid, hesperetin, methyl gallate, polydatin, propyl gallate, quercetin, resveratrol, rutin, salicylic acid, sinapic acid, syringaldehyde, syringic acid, trans-ferulic acid, tyramine, and vanillic acid, or any combination thereof. The one or more tannins, phenols, polyphenols, or anthocyanins may include at least one tannin, phenol, polyphenol, or anthocyanin selected from the group consisting of catechin, epicatechin, propyl gallate, and hesperetin.

[0123] The one or more isolated non-volatile compounds may include one or more xanthines. The one or more xanthines may include theobromine.

[0124] The one or more isolated non-volatile compounds may include a stabilizer fat. The one or more stabilizer fats may include hydrogenated oil, palm oil, kernel oil, shea oil, cottonseed oil, and / or other fats and vegetable oils.

[0125] The one or more isolated non-volatile compounds may comprise cocoa products. The one or more cocoa products may include cocoa powder, cocoa butter, and / or chocolate.

[0126] The one or more isolated non-volatile compounds may include an emulsifier. The one or more emulsifiers may include lecithin.

[0127] The one or more isolated non-volatile compounds may comprise a substrate, which may include grape seeds, sunflower seeds, sunflower kernels, sunflower meal or flour, sunflower oil, other processed or unprocessed grains or grain products, legumes or legume seeds, oil plants or oil seeds, fruits or fruit products, roots, tubers, or root or tuber products, sugar processing by-products, and / or other plant by-products.

[0128] The one or more isolated non-volatile compounds may comprise a liquid medium. The liquid medium may include water, milk, plant-based milk, and / or other dairy alternatives.

[0129] The one or more non-volatile compounds may be 2(5H)-furanone, 2,3,5,6-tetramethylpyrazine, 2,3,5-trimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-2-hydroxybutyric acid, 2-furoic acid, 2-isopropylmalic acid, 3,4-dihydroxybenzoic acid, 4-guanidinobutyric acid, 4-methoxycinnamic acid, 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone, acetovanillone, adenine, adipic acid, AMP, arabitol, arginine, asparagine, aspartic acid, β-alanine, betaine, caffeic acid, Caffeine, carnitine, carnosine, catechin, choline, cinnamic acid, citric acid, citrulline, CMP, coumaric acid, cysteine, cystine, cytidine, cytosine, D-gluconic acid, D-glucuronic acid, DL-hydroxystearic acid, ellagic acid, epicatechin, epicatechin gallate, fructose, fumaric acid, GABA, galactose, gallic acid, glucosamine, glucose, glutamic acid, glutamine, glycine, guanine, hesperetin, histidine, homoserine, hydroxymethylfurfural, isoleucine, kynurenic acid, lactic acid, leucine, Lysine, malic acid, mannitol, mannose, methionine, methyl gallate, methyl-2-pyrrolyl ketone, inositol, ornithine, pantothenic acid, phenylalanine, pipecolic acid, piperine, polydatin, proline, propyl gallate, pyridine, pyridoxine, pyruvic acid, quercetin, quinic acid, resveratrol, rhamnose, ribose, rutin, salicylic acid, serine, sinapic acid, sorbic acid, sorbitol, sotolon, succinic acid, syringaldehyde, syringic acid, tartaric acid, threonine, trans-4-hydroxyproline, tr at least one compound, at least two compounds, at least three compounds, at least four compounds, at least five compounds, at least six compounds, at least seven compounds, at least eight compounds, at least nine compounds, at least ten compounds, at least eleven compounds, at least twelve compounds, at least thirteen compounds, at least fourteen compounds selected from the group consisting of ans-ferulic acid, tryptamine, tryptophan, tyramine, tyrosine, uracil, valine, vanillic acid, vanillin, and xylose;At least 15 compounds, at least 16 compounds, at least 17 compounds, at least 18 compounds, at least 19 compounds, at least 20 compounds, at least 21 compounds, at least 22 compounds, at least 23 compounds, at least 24 compounds, at least 25 compounds, at least 26 compounds, at least 27 compounds, at least 28 compounds, at least 29 compounds, at least 30 compounds, at least 35 compounds, at least 40 compounds, at least 45 compounds, at least 50 compounds, at least 55 compounds, at least 60 compounds, at least 65 compounds, or at least 70 compounds, at least 75 compounds, at least 80 compounds, at least 85 compounds, at least 90 compounds, at least 95 compounds, or at least 100 compounds.

[0130] The one or more isolated non-volatile compounds may include at least five compounds selected from the group consisting of 2,3,5-trimethylpyrazine, 2,3-dimethylpyrazine, aspartic acid, caffeine, choline, citric acid, lactic acid, sotolone, succinic acid, trans-ferulic acid, vanillic acid, and vanillin.

[0131] The one or more isolated non-volatile compounds may include at least ten compounds selected from the group consisting of 2,3,5-trimethylpyrazine, 2,3-dimethylpyrazine, aspartic acid, caffeine, choline, citric acid, lactic acid, sotolone, succinic acid, trans-ferulic acid, vanillic acid, and vanillin.

[0132] The one or more isolated non-volatile compounds may include 2,3,5-trimethylpyrazine, 2,3-dimethylpyrazine, aspartic acid, caffeine, choline, citric acid, lactic acid, sotolone, succinic acid, trans-ferulic acid, vanillic acid, and vanillin.

[0133] In some cases, one or more isolated non-volatile compounds can have less than about 95% identity to the isolated non-volatile compounds in a single reference nut butter.In some cases, one or more isolated non-volatile compounds can have less than about 90% identity to the isolated non-volatile compounds in a single reference nut butter.In some cases, one or more isolated non-volatile compounds can have less than about 85% identity to the isolated non-volatile compounds in a single reference nut butter.In some cases, one or more isolated non-volatile compounds can have less than about 80% identity to the isolated non-volatile compounds in a single reference nut butter.

[0134] In some cases, the nut butter replica can contain at least 11 isolated non-volatile compounds, where 10 or fewer of the isolated non-volatile compounds are found in a single reference nut butter.

[0135] In some cases, the nut butter replicas were infected with Escherichia coli (E.coli, Salmonella spp., Brettanomyces spp., Lactobacillales, Saccharomyces spp., Acremonium strictum, Chrysonilia sitophila, Cladosporium oxysporum, Fusarium oxysporum, Mortierella alpina, Mucor plumbeus, Paecilomyces viridis, Penicillium chrysogenum, Penicillium citreonigrum citreonigrum, Penicillium decumbens, Penicillium purpurogenum, Trichoderma longibrachiatum, Trichoderma viride, Verticillium psariote psalliotae), mold, mildew, rot, insects, insect eggs, insect filth, rodent filth, mammalian waste, hydrogen sulfide, hydrogen disulfide, 2,4,6-trichloroanisole, 2,4,6-tribromoanisole, aflatoxin, aldrin, dieldrin, benzenehexachloride, chlordane, dichlorodiphenyltrichloroethane (DDT), dichlorodiphenyldichloroethylene (DDE), dichlorodiphenyldichloroethane (TDE), dimethylnitrosamine (nitrosodimethylamine), ethylene dibromide (EDB), heptachlor, heptachlor epoxide, lindane, mercury, methanol, ethylene glycol, dichloromethane, plant protein allergens (e.g., tree nut protein allergens or peanut protein allergens), and heavy metals.

[0136] In some cases, the nut butter replica may be a solution, suspension, or emulsion. The solution, suspension, or emulsion may be a nut butter spread. The solution, suspension, or emulsion may be a nut butter coating. The nut butter replica may be water soluble.

[0137] In another aspect, the present disclosure features a method for preparing nut butter replica.The method can include the steps of forming a mixture comprising water (liquid), one or more isolated VOCs that are water-soluble, and isolated non-volatile compounds that are water-soluble; forming a substrate emulsion comprising oil, one or more isolated VOCs that are fat-soluble, and isolated non-volatile compounds that are fat-soluble; and mixing the emulsion with an aqueous solution to form nut butter replica.In some cases, forming the emulsion can include homogenization.The oil can include corn oil, sunflower oil, palm oil, soybean oil, cocoa butter, shea oil, kernel oil, or coconut oil.In some embodiments, any of the VOCs described herein are water soluble, e.g., 2,3,5-trimethylpyrazine, 2,3-diethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethylpyrazine, 2-methylpyrazine, isopropenylpyrazine, tetramethylpyrazine, (E,E)-2,4-decadienal, 1-octen-3-ol, 2-ethylfuran, 2-methyl ... , 2-heptanone, 5-methylfurfural, benzaldehyde, coffee furanone, cyclopentanone, dimethyl trisulfide, furfural, gamma-decalactone, limonene, pyridine, isovaleric acid, syringol, valeraldehyde, esters, 4-ethylguaiacol, furfuryl mercaptan, 3-(methylthio)propionaldehyde, 2-methyltetrahydrofuran-3-one, acetic acid, 2-furyl methyl ketone, s-methyl 3-methylbutanethioate, acetoin, methyl sulfide, butyric acid , 4-methyl-5-thiazoleethanol, indole, hexanal, acetophenone, furfuryl alcohol, 2-methoxy-3(5 and 6)-isopropylpyrazine, 4-methyl-5-thiazoleethanol acetate, 2-ethoxy-3-methylpyrazine, pentanal, p-cresol, isobutyraldehyde, δ-octalactone, 5-methyl-2-hepten-4-one, linalool, β-damascenone, eugenol, vanillin, 2,3-pentanedione, 4-hydroxy-2,5-dimethyl-3 It can be (2h)-furanone, maltol, l-lactic acid, 2-ethyl-6-methylpyrazine, 2-acetylpyridine, methional, 3-methylbutyraldehyde, phenylacetaldehyde, phenethyl alcohol, 3,4-hexanedione, 1-(2-furanyl)-ethanone, 5-methyl-2-furancarboxaldehyde, 3-methyl-2-butenal, 3-ethyl-3,6-dimethyl-2h-pyrazine, 3-furaldehyde, dihydrocoumarin, 5-hydroxy-2,4-decadienoic acid δ-lactone.In some embodiments, any of the VOCs described herein are lipid soluble, e.g., 2,3,5-trimethylpyrazine, 2,3-diethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethylpyrazine, 2-methylpyrazine, isopropenylpyrazine, tetramethylpyrazine, (E,E)-2,4-decadienal, 1-octen-3-ol, 2-ethylfuran, 2-methyl ... , 2-heptanone, 5-methylfurfural, benzaldehyde, coffee furanone, cyclopentanone, dimethyl trisulfide, furfural, gamma-decalactone, limonene, pyridine, isovaleric acid, syringol, valeraldehyde, esters, 4-ethylguaiacol, furfuryl mercaptan, 3-(methylthio)propionaldehyde, 2-methyltetrahydrofuran-3-one, acetic acid, 2-furyl methyl ketone, s-methyl 3-methylbutanethioate, acetoin, methyl sulfide, butyric acid , 4-methyl-5-thiazoleethanol, indole, hexanal, acetophenone, furfuryl alcohol, 2-methoxy-3(5 and 6)-isopropylpyrazine, 4-methyl-5-thiazoleethanol acetate, 2-ethoxy-3-methylpyrazine, pentanal, p-cresol, isobutyraldehyde, δ-octalactone, 5-methyl-2-hepten-4-one, linalool, β-damascenone, eugenol, vanillin, 2,3-pentanedione, 4-hydroxy-2,5-dimethyl-3 It can be (2h)-furanone, maltol, l-lactic acid, 2-ethyl-6-methylpyrazine, 2-acetylpyridine, methional, 3-methylbutyraldehyde, phenylacetaldehyde, phenethyl alcohol, 3,4-hexanedione, 1-(2-furanyl)-ethanone, 5-methyl-2-furancarboxaldehyde, 3-methyl-2-butenal, 3-ethyl-3,6-dimethyl-2h-pyrazine, 3-furaldehyde, dihydrocoumarin, 5-hydroxy-2,4-decadienoic acid δ-lactone.

[0138] In some embodiments, any of the non-volatile compounds described herein are water soluble, e.g., 2(5H)-furanone, 2,3,5,6-tetramethylpyrazine, 2,3,5-trimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-2-hydroxybutyric acid, 2-furoic acid, 2-isopropylmalic acid, 3,4-dihydroxybenzoic acid, 4-guanidinobutyric acid, 4-methoxycinnamic acid, 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone, azotobenone, 2-methyl-4-pyrazine ... Cetovanillone, adenine, adipic acid, AMP, arabitol, arginine, asparagine, aspartic acid, β-alanine, betaine, caffeic acid, caffeine, carnitine, carnosine, catechin, choline, cinnamic acid, citric acid, citrulline, CMP, coumaric acid, cysteine, cystine, cytidine, cytosine, D-gluconic acid, D-glucuronic acid, DL-hydroxystearic acid, ellagic acid, epicatechin, epicatechin gallate, fructose, fumaric acid, GABA , galactose, gallic acid, glucosamine, glucose, glutamic acid, glutamine, glycine, guanine, hesperetin, histidine, homoserine, hydroxymethylfurfural, isoleucine, kynurenic acid, lactic acid, leucine, lysine, malic acid, mannitol, mannose, methionine, methyl gallate, methyl-2-pyrrolyl ketone, inositol, ornithine, pantothenic acid, phenylalanine, pipecolic acid, piperine, polydatin, proline, gallic acid Propyl, pyridine, pyridoxine, pyruvic acid, quercetin, quinic acid, resveratrol, rhamnose, ribose, rutin, salicylic acid, serine, sinapic acid, sorbic acid, sorbitol, sotolon, succinic acid, syringaldehyde, syringic acid, tartaric acid, threonine, trans-4-hydroxyproline, trans-ferulic acid, tryptamine, tryptophan, tyramine, tyrosine, uracil, valine, vanillic acid, vanillin, and xylose.In some embodiments, any of the non-volatile compounds described herein are lipid soluble, e.g., 2(5H)-furanone, 2,3,5,6-tetramethylpyrazine, 2,3,5-trimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-2-hydroxybutyric acid, 2-furoic acid, 2-isopropylmalic acid, 3,4-dihydroxybenzoic acid, 4-guanidinobutyric acid, 4-methoxycinnamic acid, 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone, azotobenone, 2-methyl-4-pyrazine ... Cetovanillone, adenine, adipic acid, AMP, arabitol, arginine, asparagine, aspartic acid, β-alanine, betaine, caffeic acid, caffeine, carnitine, carnosine, catechin, choline, cinnamic acid, citric acid, citrulline, CMP, coumaric acid, cysteine, cystine, cytidine, cytosine, D-gluconic acid, D-glucuronic acid, DL-hydroxystearic acid, ellagic acid, epicatechin, epicatechin gallate, fructose, fumaric acid, GABA , galactose, gallic acid, glucosamine, glucose, glutamic acid, glutamine, glycine, guanine, hesperetin, histidine, homoserine, hydroxymethylfurfural, isoleucine, kynurenic acid, lactic acid, leucine, lysine, malic acid, mannitol, mannose, methionine, methyl gallate, methyl-2-pyrrolyl ketone, inositol, ornithine, pantothenic acid, phenylalanine, pipecolic acid, piperine, polydatin, proline, gallic acid Propyl, pyridine, pyridoxine, pyruvic acid, quercetin, quinic acid, resveratrol, rhamnose, ribose, rutin, salicylic acid, serine, sinapic acid, sorbic acid, sorbitol, sotolon, succinic acid, syringaldehyde, syringic acid, tartaric acid, threonine, trans-4-hydroxyproline, trans-ferulic acid, tryptamine, tryptophan, tyramine, tyrosine, uracil, valine, vanillic acid, vanillin, and xylose.

[0139] The method may further comprise agglomeration of the flavor mixture. The agglomeration of the flavor mixture may comprise pneumatic mixing, steam jet, fluid bed, pan, or spray drying, drum, mixer, roller, or extrusion agglomeration. The nut butter replica may comprise a solid substrate. The method may further comprise application of the flavor mixture to the solid substrate. The application of the flavor mixture may comprise spray application of the flavor mixture. The solid substrate may comprise processed or unprocessed grain or grain product, legume or legume seed, oil plant or oil seed, fruit or fruit product, root, tuber, or root or tuber product, sugar processing by-product, or other plant by-product. The solid substrate may comprise grape seed or other fruit seed (e.g., seed from raspberry, cranberry, blackberry, and / or strawberry).

[0140] In any of the methods described herein, at least one of the following is true: (a) the one or more isolated VOCs include at least one VOC that is not present in the corresponding reference nut butter; (b) the one or more isolated VOCs do not include at least one VOC that is present in the corresponding reference nut butter; (c) the one or more isolated VOCs are present in the nut butter replica in a total amount of at least 100 ppm; (d) the one or more isolated non-volatile compounds include at least one non-volatile compound that is not present in the corresponding reference nut butter; or (e) the one or more isolated non-volatile compounds do not include at least one non-volatile compound that is present in the corresponding reference nut butter.

[0141] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art to which this invention belongs. Similar or equivalent methods and materials to those described herein can be used to implement the present invention, and suitable methods and materials are described below. All publications, patent applications, patents, and other references mentioned herein are incorporated by reference in their entirety. In case of discrepancy, the present specification, including definitions, will prevail. In addition, the materials, methods, and examples are illustrative only and not intended to be limiting.

[0142] The details of one or more embodiments of the invention are set forth in the description that follows. Other features, objects, and advantages of the invention will become apparent from the description and the appended claims. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0143] Detailed Description The present disclosure provides nut butter-like products (e.g., solids, liquids, and pastes), and also provides methods for making nut butter-like products by combining individual isolated volatile organic compounds (VOCs) and non-volatile organic compounds, with or without other elements. Compounds designated herein as "VOCs" can be measured using GCMS. Compounds designated herein as "non-volatile compounds" can be measured using LCMS. Some compounds can be measured using either GCMS or LCMS, but for the purposes of this disclosure, a compound is either a VOC or a non-volatile compound. For compounds that are not specifically described herein, the compound can be considered either a VOC or a non-volatile compound based on factors such as similarity to compounds described herein and the method (GCMS or LCMS) that a person skilled in the art would choose for its analysis.

[0144] Generally, these products can be called "nut butter-like products" or "nut butter replicas". Examples of nut butters include peanut butter, almond butter, hazelnut butter, acorn butter, cashew nut butter, macadamia nut butter, pecan nut butter, pistachio butter, walnut butter, and other nut butters, coatings, and spreads. Thus, the present specification provides these replicas, which can be called "nut butter-like spreads" or "nut butter replicas", "nut butter-like coatings" or "nut butter coating replicas" or "spread replicas", respectively. The nut butter-like products described herein can have the characteristics of traditionally produced nut butters, such as taste, aroma, mouthfeel, and appearance, and can be consumed and enjoyed in the same way as traditional nut butters.

[0145] As used herein, the term "isolated VOC" or "isolated non-volatile compound" refers to a VOC or non-volatile compound that is isolated (e.g., purified, extracted, and / or concentrated) from natural or synthetic sources.In some embodiments, the isolated VOC and isolated non-volatile compound described herein can be added individually to produce nut butter replica.In some embodiments, one or more isolated VOC and isolated non-volatile compound described herein can be added as a blend that includes one or more isolated VOC or isolated non-volatile compound to produce nut butter replica. In some embodiments, the isolated VOCs or isolated non-volatile compounds have a purity of at least 50%, at least 55%, at least 60%, at least 65%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 95.5%, at least 96%, at least 96.5%, at least 97%, at least 97.5%, at least 98%, at least 98.5%, at least 99%, at least 99.1%, at least 99.2%, at least 99.3%, at least 99.4%, at least 99.5%, at least 99.6%, at least 99.7%, at least 99.8%, at least 99.9%, at least 99.99%, or at least 99.999%. In some embodiments, the purity is indicated on the product container.

[0146] As used herein, the terms "traditional" nut butter and "reference" nut butter refer to the nut butter product that is produced through standard nut butter making process, including growing, processing, drying, roasting, cooling, blanching and grinding tree nuts. "Traditionally produced nut butter" is the nut butter that is produced using standard nut butter making process.

[0147] Traditional nut butter is a complex mixture at the chemical level. In some aspects, the present invention provides a nut butter replica that is less complex than traditional nut butter. It is surprising that the replica disclosed herein does not need to have the complexity of traditional nut butter to be perceived as a traditional nut butter. It is also surprising that some compounds that have unpleasant taste and / or odor themselves can enhance the taste and / or odor of the nut butter replica disclosed herein. It is even more surprising that the exclusion of some compounds found in all tested traditional nut butters was not harmful to the nut butter replica described herein. Similarly, it is surprising that some compounds that were not found in any tested traditional nut butters can be beneficial to the nut butter replica described herein. It is also surprising that the nut butter replica described herein that contains some compounds in amounts greater than the highest amount measured in any tested traditional nut butter or less than the lowest amount measured in any tested traditional nut butter is superior to replicas that contain the same compounds in amounts within the range measured in traditional nut butter. Thus, in another aspect, the present disclosure provides nut butter replicas that are not simply replicas of existing products, but provide a similar sensory experience through a different chemical composition.

[0148] In some embodiments, nut butter replica may consist of the ingredients in a specific list, or have a VOC content (or non-volatile compound content) that consists of the VOC or non-volatile compound in a specific list.Furthermore, nut butter replica may consist essentially of the ingredients in a specific list, or have a VOC content (or non-volatile compound content) that consists essentially of the VOC or non-volatile compound in a specific list.By "essentially consisting of", it is meant that nut butter replica contains the specified ingredients / VOC / non-volatile compounds, and may contain additional ingredients / VOC / non-volatile compounds that do not substantially affect the basic novel characteristics of nut butter.

[0149] Generally, nut butter replicas contain the following elements or classes of elements: (a) one or more VOCs; and (b) one or more non-volatile compounds, including sweeteners, vegetable substrates, stabilizing fats, and salts.

[0150] The nut butter-like spreads and spread replicas may contain the following elements or element classes: (a) one or more VOCs; and (b) one or more non-volatile compounds, including sweeteners, vegetable substrates, emulsifiers, cocoa, stabilizing fats, vanilla flavors, and dairy products or dairy substitutes.

[0151] VOCs can provide both aromas and flavors, including fruity, floral, green, earthy, herbaceous, roasted / burnt, sour / fermented, creamy, spice, and / or mineral aromas and flavors. Non-volatile components can provide the acidity and much of the flavor, sweetness, aftertaste, physical structure, and mouthfeel perception of the nut butter replica.

[0152] In some embodiments, the nut butter replicas contain: (a) one or more VOCs, at least one of which is not present in the corresponding reference nut butter; (b) one or more VOCs, at least one of which is not present in the corresponding reference nut butter; (c) one or more non-volatile compounds, at least one of which is not present in the corresponding reference nut butter; (d) one or more non-volatile compounds. (one or more non-volatile compounds do not include at least one non-volatile compound present in the corresponding reference nut butter); or (e) any combination of (a), (b), (c) and (d) [(a) and (b); (a) and (c); (a) and (d); (b) and (c); (b) and (d); (c) and (d); (a), (b), and (c); (a), (b), and (d); (a), (c), and (d); (b), (c), and (d); or (a), (b), (c), and (d)]. In some embodiments, the nut butter replica can be characterized by (f) one or more VOCs (one or more VOCs are present in the nut butter replica in a total amount of at least 100 ppm). Feature (f) can be combined with any combination of (a)-(d) above.

[0153] In some embodiments, a nut butter replica is provided herein, which comprises one or more VOCs; and one or more non-volatile compounds.In some embodiments, the one or more VOCs comprise at least one VOC that is not present in corresponding reference nut butter.In some embodiments, the one or more VOCs do not comprise at least one VOC that is present in corresponding reference nut butter.In some embodiments, the one or more VOCs are present in the nut butter replica in a total amount of at least 100 ppm.In some embodiments, the one or more non-volatile compounds comprise at least one non-volatile compound that is not present in corresponding reference nut butter.In some embodiments, the one or more non-volatile compounds do not comprise at least one non-volatile compound that is present in corresponding reference nut butter.

[0154] In some embodiments, the method for preparing nut butter replica is provided herein, comprising: forming a mixture comprising water, one or more VOCs that are water-soluble, and one or more non-volatile compounds that are water-soluble; forming a substrate emulsion comprising oil, one or more VOCs that are fat-soluble, and one or more non-volatile compounds that are fat-soluble; and mixing the aqueous solution with the emulsion to form the flavor mixture of nut butter replica.

[0155] In some embodiments, one or more VOCs described herein are isolated VOCs. In some embodiments, one or more non-volatile compounds described herein are isolated non-volatile compounds.

[0156] When stereochemistry is not specified, it will be understood that any and all stereoisomers may be used.

[0157] Volatile Organic Compounds (VOCs) Nut butter replica described herein may in some cases contain at least one VOC that does not exist in corresponding reference nut butter.Non-limiting examples of VOC that does not exist in corresponding reference nut butter include 2,2,4-trimethyl-1,3-oxacyclopentane, 2-furyl methyl ketone, δ-hexalactone, octanol propylene glycol acetal, (+ / -)-trans- and cis-2-hexenol propylene glycol acetal, 2-isobutyl-4-methyl-1,3-dioxolane, cis- and trans-ethyl 2,4-dimethyl-1,3-dioxolane-2-acetate, eugenol, valeraldehyde propylene glycol acetal, isopropenyl pyrazine and γ-decalactone.

[0158] Thus, in some embodiments, the nut butter replica may comprise one or more (e.g., at least 2, 3, 4, 5, 10, 15, 20, 25, or 29) compounds selected from the group consisting of 2,2,4-trimethyl-1,3-oxacyclopentane, 2-furyl methyl ketone, δ-hexalactone, octanal propylene glycol acetal, (+ / -)-trans- and cis-2-hexenal propylene glycol acetal, 2-isobutyl-4-methyl-1,3-dioxolane, cis- and trans-ethyl 2,4-dimethyl-1,3-dioxolane-2-acetate, eugenol, valeraldehyde propylene glycol acetal, isopropenyl pyrazine, and γ-decalactone.

[0159] Nut butter replicas described herein may in some cases exclude at least one VOC present in the corresponding reference nut butter.Non-limiting examples of VOCs present in the reference nut butter include (+ / -) 2-methyl-1-butanol, 1-methyl-1h-pyrrole-2-carboxaldehyde, 1-octen-3-ol, 1-penten-3-one, 2,3,5,6-tetramethylpyrazine, 2,3,5-trimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2,3-dimethylpyrazine, 2,3-pentanedione, 2,5-dimethylpyrazine, 2-ethyl-1-methylpyrazine, 1 ... 2-methyl-6-methylpyrazine, 2-methyl-5-vinylpyrazine (re-gras), 2-methylbutyraldehyde, 2-methylbutyric acid, 2-methylpyrazine, 2-methyltetrahydrofuran-3-one, 2-nonanone, 2-octanone, 2-pentylfuran, 3,5-diethyl-2-methylpyrazine, 3-octen-2-one, 4-hexen-3-one, 4-hydroxy-2-butenoic acid γ-lactone, 4-methyl-3-penten-2-one , 5-methylfurfural, acetoin, amyl alcohol, benzaldehyde, benzene, 1,3,5-trimethyl-, decanal, furfural, furfuryl alcohol, heptanal, heptyl alcohol, hexanal, hexanoic acid, hexyl alcohol, isoamyl alcohol, isobutyl isobutyrate, methyl 2-pyrrolyl ketone, methylcyclopentenolone, nonanal, nonyl alcohol, phenylacetaldehyde, pi aldehyde, pyridine, pyrrole, valeraldehyde, 2,3-butanediol, 2-phenyl-2-butenal, 3-ethyl-2,6-dimethylpyrazine, 5,6,7,8-tetrahydroquinoxaline, d-limonene, heptyl formate, trans-2-heptenal, 1-octanol, 2-acetyl-1-pyrroline, 2-undecenal, benzyl benzoate, cinnamaldehyde, (e)-piperonal, vanillin, (e,e)-3,5-Octadien-2-one, 2-Ethyl-5-methylpyrazine, 2-Ethylfuran, 2-Heptanone, 2-Pyrrolidone, Caffeine, γ-Nonalactone, Maltol, Phenethyl Acetate, 2-Ethylpyrazine, 2-Methoxy-4-Vinylphenol, 3-Octanone, 3-Phenylpropionaldehyde, 4-Hydroxybutanoic Acid Lactone, α-Pinene, δ-3-Carene, Dihydrocoumarin, Ethyl 2-Methylbutyrate, Ethyl Benzoate, γ-Hexalactone, Hexyl Acetate, Isobutyric Acid, Isovaleric acid, naphthalene, phenethyl alcohol, propylene glycol, styrene, 4-methylthiazole, α-phellandrene, methylsulfinylmethane, palmitic acid, pyruvaldehyde, pyruvic acid, 2,5-dimethylfuran, 2-butanone, 2-butylfuran, 2-decanone, 3-hepten-2-one, 4-carbomer, 4-heptanone, 4-methyl-5-thiazoleethanol, 5-ethyl-2,3-dimethylpyrazine, butyric acid, δ-octalactone, γ-heptanone Talactone, heptanoic acid, methyl heptanoate, methyl hexanoate, methyl octanoate, methyl valerate, octanal, octanoic acid, o-methylanisole, p-mentha-1,4-diene, terpinolene, thiazole, trans-2-hexenal, valeric acid, 1-octen-3-one, 1-penten-3-ol, 3-hexanol, 3-penten-2-one, β-angelica lactone, nonanoic acid, o-cymene, p-tolyl acetate, tetrahydrofurfuryl alcohol, 1-methylnaphthalene talen, 3-furaldehyde, 3-methyl-2-cyclohexen-1-one, l-rhamnose, (e)-2-octen-1-ol, 1-ethyl-2-pyrrolecarboxaldehyde, 1-methylpyrrole, 2-acetyl-2-thiazoline, 2-methylpentanal, 3-n-butylphthalide, 4,5-dihydro-3(2h)thiophenone, 4-hydroxy-2,5-dimethyl-3(2h)-furanone, 4-hydroxy-5-methyl-3(2h)-furanone, 5h-5-methyl-6,7-Dihydrocyclopenta(b)pyrazine, 5-isopropyl-2-methylpyrazine, 5-methylfurfuryl alcohol, acetophenone, benzoic acid, cyclopentanone, dimethyl disulfide, dimethyl trisulfide, indole, isopropenylpyrazine, n-furfurylpyrrole, oleic acid, phenethyl butyrate, propionic acid, trimethyloxazole, 2-heptanol, 2-pentanone, l-tyrosine, methyl nicotinate, 1 -Nonene, 1-octene, cinnamaldehyde, hydroxyacetone, hexyl formate, phenethyl benzoate, 1-hexadecanol, 1-tetradecanol, 2-ethylhexyl benzoate, benzophenone, butyl isobutyrate, ε-decalactone, ethyl decanoate, ethyl laurate, ethyl myristate, ethyl octanoate, ethyl palmitate, guaiacol, lauric acid, methyl acetate, myristic acid, n-capric acid isobutyl ester , Pentadecanoic acid, 3-methylbutyl ester, Phenethyl decanoate, Phenethyl octanoate, Propyl p-hydroxybenzoate, Stearic acid, 2,6-dimethylpyrazine, 2-acetyl-3-methylpyrazine, Benzyl alcohol, Menthol racemic, s-methyl thioacetate, 2-methoxy-3(5 and 6)-isopropylpyrazine, Glycerol, 2-ethyl-1-hexanol, (tri-)acetin, 5-methyl-2-phenyl -2-Hexenal, butyl acetate, undecyl alcohol, isobutyl acetate, propyl acetate, tetrahydrofurfuryl acetate, 2-isobutyl-4,5-dimethyloxazole, 2,6-dimethyl-4-heptanone, 4-methyl-5-vinylthiazole, β-pinene, 2,3-hexanedione, 3-(methylthio)propionaldehyde, β-caryophyllene, δ-hexadecalactone, difurfuryl ether, trans,trans-2,4-Octadienal, 2-Methylheptanoic acid, Ethyl nonanoate, 2-heptylfuran, Camphene, Cyclohexanone, Ethyl heptanoate, Ethyl hexanoate, Ethyl lactate, γ-Valerolactone, Heptyl acetate, Isopropenyl acetate, Methyl butyrate, Methyl levulinate, Butylamine, Methyl nonanoate, 3-Methyl-2-butanol, 6-Methyl-5-hepten-2-one, Isoamyl acetate, 2-Acetyl-3-ethylpyrazine, 2-Acetylpyridine, Butyl butyrate, Lauryl alcohol, p-Cymene, 3,4-Dimethylthiophene, 4-Hydroxybenzoic acid, 9-Octadecenoic acid, Ethyl ester, Ethyl pyruvate, Isopropanol These include pyramine, 3-methyl-1-pentanol, 2-oxobutyric acid, 4-methyl-2-phenyl-2-pentenal, 2-acetyl-3,5 (and 6)-dimethylpyrazine, trimethylamine, 2(3),5-dimethyl-6,7-dihydro-5h-cyclopentapyrazine, methyl cinnamate, amyl formate, 5-hydroxyundecanoic acid lactone, propiophenone, 2-isopropylpyrazine, 2-ethylbutyl acetate, 2-acetyl-5-methylfuran, acetaldehyde, gamma-decalactone, trans-2-decenol, 4,5-dimethylthiazole, isobutyl butyrate, tridecanoic acid, and 1-mercapto-2-propanone. Thus, in some embodiments, the nut butter replica comprises (+ / -) 2-methyl-1-butanol, 1-methyl-1h-pyrrole-2-carboxaldehyde, 1-octen-3-ol, 1-penten-3-one, 2,3,5,6-tetramethylpyrazine, 2,3,5-trimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2,3-dimethylpyrazine, 2,3-pentanedione, 2,5-dimethylpyrazine, 2-ethyl-6-methylpyrazine, 2-methyl-5-vinylpyrazine (re-gras), 2-methylbutyraldehyde, 2-methylbutyric acid, 2-methylpyrazine, 2-methyltetrahydrofuran-3-one, 2-nonanone, 2-octanone, 2-pentylfuran, 3,5-Diethyl-2-methylpyrazine, 3-octen-2-one, 4-hexen-3-one, 4-hydroxy-2-butenoic acid gamma-lactone, 4-methyl-3-penten-2-one, 5-methylfurfural, acetoin, amyl alcohol, benzaldehyde, benzene, 1,3,5-trimethyl-, decanal, furfural, furfuryl alcohol, heptanal, heptyl alcohol, hexanal, hexanoic acid, hexyl alcohol, isoamyl alcohol, isobutyl isobutyrate, methyl 2-pyrrolyl ketone, methyl cyclopentenolone, Nonanal, nonyl alcohol, phenylacetaldehyde, pyrazine, pyridine, pyrrole, valeraldehyde, 2,3-butanediol, 2-phenyl-2-butenal, 3-ethyl-2,6-dimethylpyrazine, 5,6,7,8-tetrahydroquinoxaline, d-limonene, heptyl formate, trans-2-heptenal, 1-octanol, 2-acetyl-1-pyrroline, 2-undecenal, benzyl benzoate, cinnamaldehyde, (e)-, piperonal, vanillin, (e,e)-3,5-octadien-2-one, 2-ethyl-5 -Methylpyrazine, 2-ethylfuran, 2-heptanone, 2-pyrrolidone, caffeine, γ-nonalactone, maltol, phenethyl acetate, 2-ethylpyrazine, 2-methoxy-4-vinylphenol, 3-octanone, 3-phenylpropionaldehyde, 4-hydroxybutanoic acid lactone, α-pinene, δ-3-carene, dihydrocoumarin, ethyl 2-methylbutyrate, ethyl benzoate, γ-hexalactone, hexyl acetate, isobutyric acid, isovaleric acid, naphthalene, phenethyl alcohol, propylene glycol, styrene, 4-methylthiazole , α-phellandrene, methylsulfinylmethane, palmitic acid, pyruvaldehyde, pyruvic acid, 2,5-dimethylfuran, 2-butanone, 2-butylfuran, 2-decanone, 3-hepten-2-one, 4-carbomertenol, 4-heptanone, 4-methyl-5-thiazoleethanol, 5-ethyl-2,3-dimethylpyrazine, butyric acid, δ-octalactone, γ-heptalactone, heptanoic acid, methyl heptanoate, methyl hexanoate, methyl octanoate, methyl valerate, octanal, octanoic acid, o-methylanisole, p-mentha-1,4-Diene, terpinolene, thiazole, trans-2-hexenal, valeric acid, 1-octen-3-one, 1-penten-3-ol, 3-hexanol, 3-penten-2-one, β-angelica lactone, nonanoic acid, o-cymene, p-tolyl acetate, tetrahydrofurfuryl alcohol, 1-methylnaphthalene, 3-furaldehyde, 3-methyl-2-cyclohexen-1-one, l-rhamnose, (e)-2-octen-1-ol, 1-ethyl-2-pyrrolecarboxaldehyde, 1-methyl Lupyrrole, 2-acetyl-2-thiazoline, 2-methylpentanal, 3-n-butylphthalide, 4,5-dihydro-3(2h)thiophenone, 4-hydroxy-2,5-dimethyl-3(2h)-furanone, 4-hydroxy-5-methyl-3(2h)-furanone, 5h-5-methyl-6,7-dihydrocyclopenta(b)pyrazine, 5-isopropyl-2-methylpyrazine, 5-methylfurfuryl alcohol, acetophenone, benzoic acid, cyclopentanone, dimethyl disulfide, dimethyl trisulfate , indole, isopropenylpyrazine, n-furfurylpyrrole, oleic acid, phenethyl butyrate, propionic acid, trimethyloxazole, 2-heptanol, 2-pentanone, l-tyrosine, methyl nicotinate, 1-nonene, 1-octene, cinnamaldehyde, hydroxyacetone, hexyl formate, phenethyl benzoate, 1-hexadecanol, 1-tetradecanol, 2-ethylhexyl benzoate, benzophenone, butyl isobutyrate, ε-decalactone, ethyl decanoate, ethyl laurate ethyl myristate, ethyl octanoate, ethyl palmitate, guaiacol, lauric acid, methyl acetate, myristic acid, n-capric acid isobutyl ester, pentadecanoic acid, 3-methylbutyl ester, phenethyl decanoate, phenethyl octanoate, propyl p-hydroxybenzoate, stearic acid, 2,6-dimethylpyrazine, 2-acetyl-3-methylpyrazine, benzyl alcohol, menthol racemic, s-methyl thioacetate, 2-methoxy-3(5 and 6)-isopropylpyrazine,, Glycerol, 2-ethyl-1-hexanol, (tri-)acetin, 5-methyl-2-phenyl-2-hexenal, butyl acetate, undecyl alcohol, isobutyl acetate, propyl acetate, tetrahydrofurfuryl acetate, 2-isobutyl-4,5-dimethyloxazole, 2,6-dimethyl-4-heptanone, 4-methyl-5-vinylthiazole, β-pinene, 2,3-hexanedione, 3-(methylthio)propionaldehyde, β-caryophyllene, δ-hexadecalactone, difurfuryl ether, tran s,trans-2,4-Octadienal, 2-Methylheptanoic acid, Ethyl nonanoate, 2-heptylfuran, Camphene, Cyclohexanone, Ethyl heptanoate, Ethyl hexanoate, Ethyl lactate, γ-Valerolactone, Heptyl acetate, Isopropenyl acetate, Methyl butyrate, Methyl levulinate, Butylamine, Methyl nonanoate, 3-Methyl-2-butanol, 6-Methyl-5-hepten-2-one, Isoamyl acetate, 2-Acetyl-3-ethylpyrazine, 2-Acetylpyridine, Butyl butyrate, Lauryl alcohol, p-Cyclohexyl Menthol, 3,4-dimethylthiophene, 4-hydroxybenzoic acid, 9-octadecenoic acid, ethyl ester, ethyl pyruvate, isopropylamine, 3-methyl-1-pentanol, 2-oxobutyric acid, 4-methyl-2-phenyl-2-pentenal, 2-acetyl-3,5(and 6)-dimethylpyrazine, trimethylamine, 2(3),5-dimethyl-6,7-dihydro-5h-cyclopentapyrazine, methyl cinnamate, amyl formate, 5-hydroxyundecanoic acid lactone, propiophenone, 2-isopropylpyrazine The composition may be devoid of one or more (e.g., at least 2, 3, 4, 5, 10, 15, 20, 30, 40, 50, 75, 100, 125, 150, 175, 200, 225, 250, or 261) compounds selected from the group consisting of 1-mercapto-2-propanone, 1-phenylpropanediol ...In some embodiments, the nut butter replica may lack one or more (e.g., at least 2, 3, 4, 5, 10, 15, 20, 30, or 40) compounds selected from the group consisting of 2-ethylfuran, 5-methylfurfural, cyclopentanone, furfural, and limonene.

[0160] The VOCs present in nut butter replica can include hydrocarbons (e.g., alkanes, alkenes, terpenes, isoprenoids, or aromatic hydrocarbons), alcohols, aldehydes, ketones, acids, esters, lactones, phenols, furans, thiophenes, pyrroles, oxazoles, thiazoles, pyridines, pyrazines, amines, sulfur compounds (e.g., alkyl sulfides), and other VOCs (e.g., VOCs that do not belong to any of the above categories).In some embodiments, nut butter replica can include hydrocarbons, alcohols, aldehydes, ketones, acids, esters, phenols, furans, thiophenes, pyrroles, pyridines, pyrazines, amines, and sulfur compounds.In some embodiments, nut butter replica can further include VOCs that do not belong to any of the above categories. In some embodiments, the nut butter replica may contain at least one VOC from each of at least three of the following categories (e.g., at least 4, at least 5, at least 5, at least 7, at least 8, at least 9, at least 10, 3-14, 3-10, 3-5, 5-14, 5-10, or 10-14): hydrocarbons, alcohols, aldehydes, ketones, acids, esters, phenols, furans, thiophenes, pyrroles, pyridines, pyrazines, amines, and sulfur compounds.

[0161] The VOCs present in nut butter replica can comprise compounds classified by a second set of categories, including acids, alcohols, aldehydes, amines, benzenes, esters, furans, ketones, lactones, phenols, pyrazines, pyridines, pyrroles, sugars or sugar alcohols, sulfur compounds, terpenes, or thiophenes.In some embodiments, nut butter replica can comprise one or more of acids, alcohols, aldehydes, esters, furans, ketones, lactones, phenols, pyrazines, pyridines, pyrroles, sugars or sugar alcohols, sulfur compounds, terpenes, or combinations thereof.In some embodiments, nut butter replica can comprise acids, alcohols, aldehydes, esters, furans, ketones, lactones, phenols, pyrazines, pyrroles, sugars or sugar alcohols, sulfur compounds, or combinations thereof. In some embodiments, the nut butter replica may include at least one VOC from each of at least three of the following categories (e.g., at least 4, at least 5, at least 5, at least 7, at least 8, at least 9, at least 10, at least 15, 3-15, 3-10, 3-5, 5-14, 5-10, 10-15, or 10-17): acids, alcohols, aldehydes, amines, benzenes, esters, furans, ketones, lactones, phenols, pyrazines, pyridines, pyrroles, sugars or sugar alcohols, sulfur compounds, terpenes, or thiophenes. In some embodiments, the nut butter replica may include acids, alcohols, aldehydes, esters, furans, ketones, lactones (e.g., 5-hydroxy-2,4-decadienoic acid δ-lactone), phenols (e.g., syringol or 4-ethylguaiacol), pyrazines, pyrroles, sugars or sugar alcohols, sulfur compounds.

[0162] Hydrocarbons (e.g., alkanes, alkenes, terpenes, isoprenoids, or aromatic hydrocarbons) can provide important flavors and / or aromas for the general characteristics of nut butter. For example, terpenes and isoprenoids can impart floral and green characteristics to nut butter. Non-limiting examples of hydrocarbons that can be used in the nut butter replicas provided herein include β-myrcene, styrene, and mixtures thereof. Hydrocarbons can be present in any suitable amount. Hydrocarbons can account for any suitable percentage of the total VOC content. Any suitable number of hydrocarbons can be used, for example, 1-3 types, 1-2 types, at least 1 type, or at least 2 types of hydrocarbons can be used.

[0163] Terpenes can give floral and green characteristics to nut butter.Non-limiting examples of terpenes that can be used in the nut butter replica provided herein include linalool, pyrrole, d-limonene, α-pinene, δ-3-carene, naphthalene, styrene, 4-methylthiazole, α-phellandrene, o-methylanisole, p-mentha-1,4-diene, terpinolene, thiazole, o-cymene, 1-methylnaphthalene, 1-methylpyrrole, indole, n-furfurylpyrrole, trimethyloxazole, 1-nonene, 1-octene, 2-isobutyl-4,5-dimethyloxazole, 4-methyl-5-vinylthiazole, β-pinene, β-caryophyllene, camphene, p-cymene, 3,4-dimethylthiophene, 4,5-dimethylthiazole, and mixtures thereof. In some embodiments, the nut butter replica may include one or more (e.g., at least one or two) terpenes selected from the group consisting of limonene and linalool. The terpenes may be present in any suitable amount. In some embodiments, the terpenes may be present in an amount of about 0.01 to about 20 ppm (e.g., about 0.01 to about 1.0 ppm, about 1.0 to about 2.0 ppm, about 2.0 to about 3.0 ppm, or about 3.0 to about 20 ppm). The terpenes may account for any suitable percentage of the total VOC content. Any suitable number of terpenes may be used, for example, 1 to 3, 1 to 2, at least 1, or at least 2 terpenes may be used. In some embodiments, the nut butter replica may be free of terpenes. In some embodiments, the nut butter replica provided herein may include limonene and / or linalool.

[0164] Benzenes may provide important flavors and / or aromas for the general characteristics of nut butter. Non-limiting examples of benzenes that may be used in the nut butter replicas provided herein include dihydrocoumarin, styrene, myrcene, and mixtures thereof. Benzenes may be present in any suitable amount. Benzenes may account for any suitable percentage of the total VOC content. Any suitable number of benzenes may be used, for example, 1-3 types, 1-2 types, at least 1 type, or at least 2 types of benzenes may be used. In some embodiments, the nut butter replica may be free of benzenes. In some embodiments, the nut butter replicas provided herein may include dihydrocoumarin.

[0165] Alcohols can provide various flavor and / or aroma components to the nut butter, including banana notes, spice notes, grassiness notes, and oxidation notes. Alcohols can also be important for rounding out the general aroma of the nut butter and adding weight to the taste. Non-limiting examples of alcohols that can be present in the nut butter replicas provided herein include (+ / -) 2-methyl-1-butanol, 1-octen-3-ol, amyl alcohol, furfuryl alcohol, heptyl alcohol, hexyl alcohol, isoamyl alcohol, nonyl alcohol, 2,3-butanediol, 1-octanol, 2-methoxy-4-vinylphenol, phenethyl alcohol, propylene glycol, 4-carbomer ethanol, 4-methyl-5-thiazole ethanol. , 1-penten-3-ol, 3-hexanol, tetrahydrofurfuryl alcohol, (e)-2-octen-1-ol, 5-methylfurfuryl alcohol, 2-heptanol, 1-hexadecanol, 1-tetradecanol, guaiacol, benzyl alcohol, glycerol, 2-ethyl-1-hexanol, undecyl alcohol, 3-methyl-2-butanol, lauryl alcohol, 3-methyl-1-pentanol, trans-2-decenol, eugenol, and mixtures thereof. In some embodiments, the nut butter replica provided herein may comprise one or more (e.g., at least two, three, four, five, or six) alcohols selected from the group consisting of 1-octen-3-ol, 4-ethylguaiacol, 2-pentanol, 2,4,6-trimethylphenol (mesitol), p-cresol, and eugenol. In some embodiments, the nut butter replicas provided herein may include one or more (e.g., at least one, two, three, four, five, or six) alcohols selected from the group consisting of 1-octen-3-ol, furfuryl alcohol, p-cresol, eugenol, phenethyl alcohol, and 4-methyl-5-thiazoleethanol.

[0166] The alcohols can be present in any suitable amount. In some embodiments, the alcohols can be present in an amount of about 0.001 to about 1.0 ppm (e.g., about 0.001 to about 0.01 ppm, about .01 to about 0.10 ppm, about 0.10 to about 1.0 ppm). The alcohols can make up any suitable percentage of the total VOC content. Any suitable number of alcohols can be used, for example, at least one alcohol can be used. In some embodiments, the nut butter replica can be alcohol-free.

[0167] Aldehydes can provide important flavor and / or aroma for the general characteristics of nut butter.Non-limiting examples of aldehydes that can be used in the nut butter replica provided herein include 1-methyl-1h-pyrrole-2-carboxaldehyde, 2-methylbutyraldehyde, 3-methylbutyraldehyde, 5-methylfurfural, benzaldehyde, decanal, furfural, heptanal, hexanal, nonanal, phenylacetaldehyde, valeraldehyde, 2-phenyl-2-butenal, 3-methyl-2-butenal, trans-2-heptenal, 2-undecenal, piperonal, 3-phenylpropionaldehyde, pyruvaldehyde, octanal, trans-2-hexenal, 3-furaldehyde, 1-ethyl-2-methyl-1-propenyl ... Examples of suitable aldehydes include methyl-2-pyrrole carboxaldehyde, 2-methylpentanal, pentanal, cinnamaldehyde, 5-methyl-2-phenyl-2-hexenal, 3-(methylthio)propionaldehyde, trans,trans-2,4-octadienal, 4-methyl-2-phenyl-2-pentenal, acetaldehyde, octanal propylene glycol acetal, (+ / -)-trans- and cis-2-hexenal propylene glycol acetal, valeraldehyde propylene glycol acetal, vanillin, 4-methyl-5-thiazole ethanol acetate, 5-methyl-2-furan carboxaldehyde, and mixtures thereof. In some embodiments, the nut butter replicas provided herein may include one or more (e.g., at least 2, 3, 4, 5, 10, or 15) aldehydes selected from the group consisting of (E,E)-2,4-decadienal, 5-methylfurfural, benzaldehyde, furfural, methional, 3-(methylthio)propionaldehyde, isobutyraldehyde, valeraldehyde, vanillin, octanal propylene glycol acetal, (+ / -)-trans- and cis-2-hexenal propylene glycol acetal, and valeraldehyde propylene glycol acetal.In some embodiments, the nut butter replica provided herein may include one or more (e.g., at least two, three, or four) aldehydes selected from the group consisting of (E,E)-2,4-decadienal, methional, 3-(methylthio)propionaldehyde, isobutyraldehyde, valeraldehyde, octanal propylene glycol acetal, (+ / -)-trans- and cis-2-hexenal propylene glycol acetal, valeraldehyde propylene glycol acetal, and vanillin. The aldehydes may be present in any suitable amount. In some embodiments, the aldehydes may be present in an amount of about 0.001 to about 500 ppm (e.g., about 0.001 to about 10 ppm, about 10 to about 100 ppm, about 100 to about 250 ppm, or about 250 to about 500 ppm). Aldehydes can be any suitable proportion of the total VOC content. Any suitable number of aldehydes can be used, for example, 1-5, 1-3, 3-5, at least 1, at least 2, at least 3, or at least 4 aldehydes can be used. In some embodiments, the nut butter replica can be free of aldehydes. In some embodiments, the nut butter replicas provided herein may include one or more (e.g., one, two, three, four, five, or six) aldehydes selected from the group consisting of (E,E)-2,4-decadienal, 5-methylfurfural, benzaldehyde, furfural, valeraldehyde, 3-(methylthio)propionaldehyde, hexanal, isobutyraldehyde, vanillin, methional, phenylacetaldehyde, 3-furaldehyde, pentanal, 3-methylbutyraldehyde, 3-methyl-2-butenal, 4-methyl-5-thiazoleethanol acetate, and 5-methyl-2-furancarboxaldehyde.

[0168] Ketones may provide important flavors and / or aromas for the general characterization of nut butters. Non-limiting examples of ketones that can be used in the nut butter replicas provided herein include 1-penten-3-one, 2,3-pentanedione, 2-methyltetrahydrofuran-3-one, 2-nonanone, 2-octanone, 3-octen-2-one, 4-hexen-3-one, 4-methyl-3-penten-2-one, acetoin, methyl 2-pyrrolyl ketone, methylcyclopentenolone, (e,e)-3,5-octadien-2-one, 2-heptanone, 2-pyrrolidone, gamma-nonalactone, maltol, 3-octanone, gamma-hexalactone, 2-butanone, 2-decanone, 3-hepten-2-one, 4-heptanone, delta-octalactone, gamma-heptalactone, 1-octen-3-one, 3-penten-2-one, 4-hex ... -one, β-angelica lactone, 3-methyl-2-cyclohexen-1-one, 4,5-dihydro-3(2h)thiophenone, 4-hydroxy-2,5-dimethyl-3(2h)-furanone, 4-hydroxy-5-methyl-3(2h)-furanone, acetophenone, cyclopentanone, 2-pentanone, hydroxyacetone, benzophenone, ε-decalactone, 2,6-dimethyl-4-heptanone, 2,3-hexanedione, 3,4-hexanedione, δ-hexadecalactone, cyclohexanone, γ-valerolactone, 6-methyl-5-hepten-2-one, propiophenone, γ-decalactone, 1-mercapto-2-propanone, 2-furyl methyl ketone, δ-hexalactone, and mixtures thereof. In some embodiments, the nut butter replica may include one or more (e.g., 2, 3, 4, 5, 10, or 15) ketones selected from the group consisting of 2-heptanone, coffee furanone, cyclopentanone, gamma-decalactone, 2-furyl methyl ketone, acetoin, gamma-valerolactone, delta octalactone, delta decalactone, whiskey lactone, delta octalactone, 5-methyl-2-hepten-4-one, beta-damascenone, 2,3-pentanedione, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, and maltol.In some embodiments, the nut butter replica can comprise one or more (e.g., 2, 3, 4, 5, 6, 7, or 8) ketones selected from the group consisting of 2-heptanone, coffee furanone, gamma-decalactone, 2-furyl methyl ketone, acetoin, gamma-valerolactone, delta octalactone, delta decalactone, whiskey lactone, delta octalactone, 5-methyl-2-hepten-4-one, beta-damascenone, 2,3-pentanedione, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, and maltol.Ketones can be present in any suitable amount. In some embodiments, the ketones may be present in an amount of about 0.0001 to about 60 ppm (e.g., about 0.0001 to about 1.0 ppm, about 1.0 to about 10.0 ppm, about 10.0 to about 20.0 ppm, about 20.0 to about 30.0 ppm, about 30.0 to about 40.0 ppm, about 40.0 to about 50.0 ppm, and about 50.0 to about 60.0 ppm). The ketones may account for any suitable percentage of the total VOC content. Any suitable number of ketones may be used, for example, 1 to 8 types, 1 to 5 types, 1 to 3 types, 3 to 8 types, 3 to 5 types, 5 to 8 types, at least 1 type, at least 2 types, at least 3 types, at least 4 types, or at least 5 types of ketones may be used. In some embodiments, the nut butter replica may be free of ketones. In some embodiments, the nut butter replicas provided herein may comprise one or more (e.g., at least one, two, three, four, five, or six) ketones selected from the group consisting of 2-heptanone, coffee furanone, cyclopentanone, gamma-decalactone, 2-methyltetrahydrofuran-3-one, 2-furyl methyl ketone, acetoin, acetophenone, delta-octalactone, 5-methyl-2-hepten-4-one, beta damascenone, 2,3-pentanedione, 4-hydroxy-2,5-dimethyl-3(2h)-furanone, maltol, and 3,4-hexanedione.

[0169] Acid can contribute to the "sour" aroma and / or flavor that may be important for the general characteristics of nut butter.The acids that can be included in nut butter replica include, but are not limited to, isovaleric acid, cinnamic acid, 2-methylbutyric acid, butyric acid, propanoic acid, 3-phenylpropionic acid, isobutyric acid, hexanoic acid, propionic acid, valeric acid, 3-phenylpropionic acid, and mixtures thereof.In some embodiments, nut butter replica can include one or more (e.g., at least 2, 3, 4, 5, 6, or 7) acids selected from the group consisting of isovaleric acid, cinnamic acid, 2-methylbutyric acid, butyric acid, propanoic acid, 3-phenylpropionic acid, isobutyric acid, hexanoic acid, propionic acid, valeric acid, and 3-phenylpropionic acid. In some embodiments, the nut butter replica may include one or more (e.g., two or three) acids selected from the group consisting of isovaleric acid, cinnamic acid, 2-methylbutyric acid, butyric acid, propanoic acid, 3-phenylpropionic acid, isobutyric acid, and hexanoic acid. The acid may be present in any suitable amount. In some embodiments, the acid may be present in an amount of about 0.1 to about 70 ppm (e.g., about 0.1 to about 17.5 ppm, about 17.5 to about 35 ppm, about 35 to about 52.5 ppm, or about 52.5 to about 70 ppm). The acid may account for any suitable percentage of the total VOC content. Any suitable number of acids may be used, for example, one to two, at least one, or at least two acids may be used. In some embodiments, the nut butter replica may be free of acids. In some embodiments, the nut butter replicas provided herein may contain one or more (e.g., at least one, two, three, or four) acids selected from the group consisting of isovaleric acid, acetic acid, butyric acid, and l-lactic acid.

[0170] Esters, such as ethyl esters, methyl esters, and acetate esters, can contribute to the fruity and floral characteristics of nut butters.Esters that can be used in nut butter replicas include, but are not limited to, ethyl laurate, diethyl succinate, ethyl butyrate, ethyl 2-methylbutyrate, methyl butyrate, 2-methylbutyl isovalerate, ethyl hexanoate, methyl 2-methylbutyrate, ethyl isobutyrate, hexyl acetate, ethyl phenylacetate, geranyl acetate, methyl para-anisate, ethyl lactate, isoamyl isobutyrate, ethyl heptanoate, butyl butyrate, isoamyl acetate, isobutyl acetate, benzyl acetate, butyl acetate, furfuryl acetate, hexyl isobutyrate, methyl benzoate, ethyl 3-hydroxybutanoate. ethyl, ethyl 2-methylbutyrate, furfuryl propionate, isoamyl phenylacetate, dibutyl maleate, ethyl isovalerate, amyl acetate, isoamyl butyrate, phenethyl acetate, ethyl cinnamate, tetrahydrofurfuryl phenylacetate, ethyl acetate, ethyl octanoate, ethyl decanoate, methyl phenylacetate, ethyl 3-phenylpropionate, tricyclodecenyl isobutyrate, prenyl benzoate, ethyl benzoate, methyl salicylate, methyl 2-thiofuroate, isoamyl benzoate, 2-propyl furoate, methyl p-anisate, and mixtures thereof.In some embodiments, the nut butter replica comprises ethyl laurate, diethyl succinate, ethyl butyrate, ethyl 2-methylbutyrate, methyl butyrate, 2-methylbutyl isovalerate, ethyl hexanoate, methyl 2-methylbutyrate, ethyl isobutyrate, hexyl acetate, ethyl phenylacetate, geranyl acetate, methyl para-anisate, ethyl lactate, isoamyl isobutyrate, ethyl heptanoate, butyl butyrate, isoamyl acetate, isobutyl acetate, benzyl acetate, butyl acetate, furfuryl acetate, hexyl isobutyrate, methyl benzoate, ethyl 3-hydroxybutanoate, ethyl 2-methylbutyrate, furfuryl propionate, isoamyl phenylacetate, maleic acid, ethyl ... ethyl phenylacetate, maleic acid, ethyl benzoate, ethyl 3-hydroxybutanoate, ethyl 2-methylbutyrate, furfuryl propionate, ethyl phenylacetate, maleic acid, ethyl benzoate, ethyl 3-hydroxybutanoate, ethyl 2-methylbutyrate, furfuryl propionate, ethyl phenylacetate, maleic acid, ethyl benzoate, ethyl 3-hydroxybutanoate, ethyl 2-methylbutyrate, ethyl benzoate, ethyl 3-hydroxybutanoate, ethyl 2-methylbutyrate, ethyl benzoate, ethyl 3-hydroxybutanoate, ethyl 3-hydroxybutanoate, ethyl 3-hydroxybutanoate, ethyl 3-hydroxybutanoate, ethyl 3-hydroxybutanoate, The esters may include one or more (e.g., at least 2, 3, 4, 5, 10, 15, 20, 25, 30, 35, or 40) esters selected from the group consisting of dibutyl acetate, ethyl isovalerate, amyl acetate, isoamyl butyrate, phenethyl acetate, ethyl cinnamate, tetrahydrofurfuryl phenylacetate, ethyl acetate, ethyl octanoate, ethyl decanoate, methyl phenylacetate, ethyl 3-phenylpropionate, tricyclodecenyl isobutyrate, prenyl benzoate, ethyl benzoate, methyl salicylate, methyl 2-thiofuroate, isoamyl benzoate, 2-propyl furoate, and methyl p-anisate. In some embodiments, nut butter replica can comprise one or more (e.g., at least 2, 3, 4, 5, 7, 9, 10, 11, or 13) esters selected from the group consisting of ethyl laurate, diethyl succinate, ethyl butyrate, ethyl 2-methylbutyrate, methyl butyrate, 2-methylbutyl isovalerate, ethyl hexanoate, methyl 2-methylbutyrate, ethyl isobutyrate, hexyl acetate, ethyl phenylacetate, geranyl acetate, methyl para-anisate, ethyl lactate, isoamyl isobutyrate, ethyl heptanoate, butyl butyrate, isoamyl acetate, isobutyl acetate, benzyl acetate, butyl acetate, furfuryl acetate, hexyl isobutyrate, methyl benzoate, ethyl 3-hydroxybutanoate, and ethyl 2-methylbutyrate.Esters can be present in any suitable amount.In some embodiments, the esters may be present in an amount of about 0.001 to about 50 ppm (e.g., about 0.001 to about 0.005 ppm, about 0.005 to about 0.01 ppm, about 0.01 to about 0.05 ppm, about 0.05 to about 0.1 ppm, about 0.1 to about 0.5 ppm, about 0.5 to about 1 ppm, about 1 to about 5 ppm, about 5 to about 10 ppm, about 10 to about 50 ppm). The esters may account for any suitable percentage of the total VOC content. Any suitable number of esters may be used, for example, 1 to 5 types, 1 to 3 types, 3 to 5 types, at least 1 type, at least 2 types, at least 3 types, or at least 4 types of esters may be used. In some embodiments, the nut butter replica may be free of esters.

[0171] Furan can provide important flavor and / or aroma for the general characteristics of nut butter.Non-limiting examples of furan that can be used in nut butter replica provided herein include 1-(2-furanyl)-ethanone, 2-(2-furanylmethyl)-5-methyl-furan, 2-(2-propenyl)-furan, 2-(methoxymethyl)-furan, 2,2'-methylenebis-furan, 2,5-dimethyl-furan, 2-[(methylthio)methyl]-furan, 2-acetyl-5-methylfuran, 2-ethylfuran, 2-furfuryl acetate, 2-methylfuran, 2-pentylfuran, 2-vinylfuran, 3-furanmethanol, 3-methyl-furan, 5-methylfurfural, difurfuryl ether, furan, furaneol, furfural, furfuryl alcohol, furfuryl propionate, and mixtures thereof. In some embodiments, the nut butter replica may comprise one or more (e.g., at least 2, 3, 4, 5, 6, 7, 8, 9, or 10) furans selected from the group consisting of 2-acetyl-5-methylfuran, 2-ethylfuran, 2-furfuryl acetate, 2-pentylfuran, 5-methylfurfural, difurfuryl ether, furaneol, furfural, furfuryl alcohol, and furfuryl propionate. In some embodiments, the nut butter replica may comprise one or more (e.g., at least 2, 3, 4, 5, or 6) furans selected from the group consisting of 2-methylfuran, 2-pentylfuran, 2-acetyl-5-methylfuran, 5-methylfurfural, difurfuryl ether, furaneol, furfural, and furfuryl alcohol. The furans may be present in any suitable amount. In some embodiments, the furans may be present in an amount of about 0.05 to about 5 ppm (e.g., about 0.05 to about 1.0 ppm, about 1.0 to about 2.0 ppm, about 2.0 to about 3.0 ppm, about 3.0 to about 4.0 ppm, or about 4.0 to about 5.0 ppm). The furans may comprise any suitable percentage of the total VOC content.Any suitable number of furans can be used, for example, 1-12, 1-10, 1-5, 1-3, 3-12, 3-10, 3-5, 5-12, 5-10, 10-12, at least 1, at least 2, at least 3, at least 4, at least 5, at least 6, at least 7, at least 8, at least 9, or at least 10 furans can be used. In some embodiments, the nut butter replica can be free of furans. In some embodiments, the nut butter replica provided herein can include 2-ethylfuran and / or 1-(2-furanyl)-ethanone.

[0172] Thiophenes can provide important flavor and / or aroma for the general characteristics of nut butter.A non-limiting example of thiophenes that can be used in the nut butter replica provided herein is thiophene.Thiophenes can be present in any suitable amount.Thiophenes can account for any suitable percentage of the total VOC content.Any suitable number of thiophenes can be used, for example, at least one thiophene can be used.In some embodiments, nut butter replica can be free of thiophenes.

[0173] Pyrroles can provide important flavor and / or aroma for the general characteristics of nut butter.Non-limiting examples of pyrroles that can be used in the nut butter replica provided herein include 1-(1H-pyrrol-2-yl)-ethanone, 1-(2-furanylmethyl)-1H-pyrrole, 1-ethyl-1H-pyrrole, 1-methyl-1H-pyrrole, 1-methyl-1H-pyrrole-2-carboxaldehyde, 2-acetyl-1-methylpyrrole, 2-acetylpyrrole, indole, pyrrole, and mixtures thereof.In some embodiments, the nut butter replica can include one or more pyrroles (e.g., two or three) selected from the group consisting of 2-acetyl-1-methylpyrrole, 2-acetylpyrrole, and pyrrole.In some embodiments, the nut butter replica can include pyrrole.Pyrroles can be present in any suitable amount. In some embodiments, the pyrroles may be present in an amount of about 0.0001 to about 3 ppm (e.g., about 0.0001 to about 0.0005 ppm, about 0.0005 to about 0.001 ppm, about 0.001 to about 0.01 ppm, about 0.01 to about 0.05 ppm, about 0.05 to about 0.1 ppm, about 0.1 to about 0.5 ppm, about 0.5 to about 1 ppm, about 1 to about 2 ppm, about 2 to about 3 ppm, or about 1 to about 3 ppm). The pyrroles may account for any suitable percentage of the total VOC content. Any suitable number of pyrroles may be used, for example, 1 to 6 types, 1 to 5 types, 1 to 3 types, 3 to 6 types, 3 to 5 types, at least 1 type, at least 2 types, at least 3 types, at least 4 types, or at least 5 types of pyrroles may be used. In some embodiments, the nut butter replicas may be free of pyrroles. In some embodiments, the nut butter replicas provided herein may include indoles.

[0174] Oxazoles can provide important flavor and / or aroma for the general characteristics of nut butter.Oxazoles can be present in any suitable amount.Oxazoles can account for any suitable percentage of total VOC content.Any suitable number of oxazoles can be used.In some embodiments, nut butter replica can be free of oxazoles.

[0175] Thiazoles can provide important flavor and / or aroma for the general characteristics of nut butter.Thiazoles can be present in any suitable amount.Thiazoles can account for any suitable percentage of total VOC content.Any suitable number of thiazoles can be used.In some embodiments, nut butter replica can be free of thiazoles.

[0176] Pyridines can provide important flavor and / or aroma for the general characteristics of nut butter.Non-limiting examples of pyridines that can be used in the nut butter replica provided herein include 1-methyl-1,2,3,6-tetrahydropyridine, 1-methyl-piperidine, 2-acetylpyridine, 2-methyl-pyridine, 3-ethylpyridine, 3-ethyl-pyridine, 3-methyl-pyridine, 3-propyl-pyridine, 3-pyridinol, methyl nicotinate, and mixtures thereof.In some embodiments, the nut butter replica can include at least one pyridine (e.g., two or three) selected from the group consisting of 2-acetylpyridine, 3-ethylpyridine, and methyl nicotinate.In some embodiments, the nut butter replica can be free of 1-methyl-1,2,3,6-tetrahydropyridine.Pyridines can be present in any suitable amount. In some embodiments, the pyridines may be present in an amount of about 0.08 to about 0.2 ppm (e.g., about 0.08 to about 0.1 ppm, or about 0.1 to about 0.2 ppm). The pyridines may account for any suitable percentage of the total VOC content. Any suitable number of pyridines may be used, for example, 1 to 8, 1 to 5, 1 to 3, 3 to 8, 3 to 5, 5 to 8, at least 1, at least 2, at least 3, at least 4, or at least 6 pyridines may be used. In some embodiments, the nut butter replica may be free of pyridines. In some embodiments, the nut butter replica provided herein may include 2-acetylpyridine.

[0177] Pyrazines can provide important flavor and / or aroma for the general characteristics of nut butter.Non-limiting examples of pyrazines that can be used in the nut butter replicas provided herein include 2-(n-propyl)-pyrazine, 2,3-diethyl-5-methylpyrazine, 2,3-diethylpyrazine, 2,5-dimethylpyrazine, 2,5-dimethyl-pyrazine, 2,6-diethyl-pyrazine, 2,6-dimethylpyrazine, 2,6-dimethyl-pyrazine, 2-ethoxy-3-methylpyrazine, 2-ethyl-3-methyl-pyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-5 ... Included are methyl-pyrazine, 2-ethylpyrazine, 2-isobutyl-3-methoxypyrazine (IBMP), 2-isobutyl-3-methylpyrazine, 2-isopropyl-3-methoxypyrazine, 2-methylpyrazine, 3,5-diethyl-2-methyl-pyrazine, 3-ethyl-2,5-dimethyl-pyrazine, ethyl-pyrazine, isopropenylpyrazine, methyl-pyrazine, pyrazine, 3-ethyl-3,6-dimethyl-2h-pyrazine, and mixtures thereof. In some embodiments, the nut butter replica may comprise one or more pyrazines (e.g., at least 2, 3, 4, 5, 7, 9, or 11) selected from the group consisting of 2,6-dimethylpyrazine, isopropenylpyrazine, 2,3,5-trimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-3-methylpyrazine, 2-methylpyrazine, 2-ethylpyrazine, 2-isobutyl-3-methoxypyrazine, 2,3-diethyl-5-methylpyrazine, 2-ethoxy-3-methylpyrazine, 2,3-dimethylpyrazine, 2,3-diethylpyrazine, 2-methylpyrazine, 2,5-dimethylpyrazine, 2-methoxypyrazine, and 2-isopropyl-3-methoxypyrazine. In some embodiments, the nut butter replica can comprise one or more pyrazines (e.g., at least 2, 3, 4, 5, 6, 7, 8, or 9) selected from the group consisting of 2,6-dimethylpyrazine, isopropenylpyrazine, 2,3,5-trimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-3-methylpyrazine, 2-methylpyrazine, and 2-ethylpyrazine.The pyrazines can be present in any suitable amount.Pyrazines can account for any suitable percentage of the total VOC content. In some embodiments, pyrazines can be present in an amount of about 0.01 to about 7.0 ppm (e.g., about 0.01 to about 1.0 ppm, about 1.0 to about 2.0 ppm, about 2.0 to about 3.0 ppm, about 3.0 to about 4.0 ppm, about 4.0 to about 5.0 ppm, about 5.0 to about 6.0 ppm, or about 6.0 to about 7.0 ppm). Any suitable number of pyrazines can be used, for example, 1-12, 1-10, 1-5, 1-3, 3-12, 3-10, 3-5, 5-12, 5-10, 10-12, at least 1, at least 2, at least 3, at least 4, at least 5, at least 6, at least 7, at least 8, at least 9, or at least 10 pyrazines can be used. In some embodiments, the nut butter replica described herein can have a higher amount (e.g., ppm in the nut butter replica) of pyrazines than the corresponding traditional nut butter product (e.g., at least 1.5 times, at least 2 times, at least 2.5 times, at least 3 times, at least 4 times, at least 5 times, at least 8 times, at least 10 times, at least 15 times, or at least 20 times). In some embodiments, the nut butter replica can be free of pyrazines. In some embodiments, the nut butter replica provided herein can comprise one or more pyrazines (e.g., at least one, two, three, four, five, or six) selected from the group consisting of 2,3,5-trimethylpyrazine, 2,3-diethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethylpyrazine, 2-methylpyrazine, isopropenylpyrazine, tetramethylpyrazine, 2-methoxy-3(5 and 6)-isopropylpyrazine, 2-ethoxy-3-methylpyrazine, 2-ethyl-6-methylpyrazine, and 3-ethyl-3,6-dimethyl-2h-pyrazine.

[0178] Amines can provide important flavors and / or aromas for the general characteristics of nut butter. Non-limiting examples of amines that can be used in the nut butter replica provided herein include 2-amino-1-naphthalenol, 2-methoxy-benzenamine, 5-amino-1-naphthol, N,N-dimethyl-ethanamine, and N,N-dimethyl-methylamine, and mixtures thereof. Amines can be present in any suitable amount. Amines can account for any suitable percentage of the total VOC content. Any suitable number of amines can be used, for example, 1-2, at least 1, or at least 2 amines can be used. In some embodiments, the nut butter replica can be free of amines.

[0179] Sulfur compounds (e.g., alkyl sulfides) can provide flavor and / or aroma that are important for the general characteristics of nut butter. Non-limiting examples of sulfur compounds that can be used in the provided nut butter replica are diethyl disulfide, dimethyl disulfide, dimethyl sulfide, methyl sulfide, dimethyl sulfoxide, dimethyl trisulfide, methanethiol, and methional, and mixtures thereof. In some embodiments, the nut butter replica can include one or more (e.g., at least two, three, four, five, or six) sulfur compounds selected from the group consisting of diethyl disulfide, dimethyl sulfide, methyl sulfide, dimethyl sulfoxide, dimethyl trisulfide, methanethiol, s-methyl 3-methylbutanethioate, furfuryl mercaptan, and methional. In some embodiments, the nut butter replica can include one or both of dimethyl trisulfide and methanethiol. The sulfur compound can be present in any suitable amount. In some embodiments, the sulfur compounds may be present in an amount of about 0.0000007 to about 0.03 ppm (e.g., about 0.0000007 to about 0.000001 ppm, about 0.000001 to about 0.000005 ppm, about 0.000005 to about 0.00001 ppm, about 0.00001 to about 0.00005 ppm, about 0.00005 to about 0.0001 ppm, about 0.0001 to about 0.0005 ppm, about 0.0005 to about 0.001 ppm, about 0.001 to about 0.005 ppm, about 0.005 to about 0.01 ppm, or about 0.01 to about 0.03 ppm). The sulfur compounds may account for any suitable percentage of the total VOC content. Any suitable number of sulfur compounds can be used, for example, at least one sulfur compound can be used.In some embodiments, nut butter replica can be free of sulfur compounds.In some embodiments, nut butter replica provided herein can comprise one or more (for example, at least one, two, three, or four) sulfur compounds selected from the group consisting of dimethyl trisulfide, methyl sulfide, s-methyl 3-methylbutanethioate, and / or furfuryl mercaptan.

[0180] Sugars and sugar alcohols can provide important flavors and / or aromas for the general characteristics of nut butter. Non-limiting examples of sugars or sugar alcohols that can be used in the provided nut butter replicas are ethyl maltol, maltol, and mixtures thereof. In some embodiments, the nut butter replicas can include one or both of ethyl maltol and maltol. The sugar or sugar alcohol can be present in any suitable amount. In some embodiments, the sugar or sugar alcohol can be present in an amount of about 1.0 to about 3.0 ppm (e.g., about 1.0 to about 2.0 ppm, about 2.0 to about 3.0 ppm). The sugar or sugar alcohol can account for any suitable percentage of the total VOC content. Any suitable number of sugars or sugar alcohols can be used, for example, at least one sugar or sugar alcohol can be used. In some embodiments, the nut butter replicas can be free of sugars or sugar alcohols.

[0181] Other VOCs that do not belong to the above classes can provide important flavor and / or aroma for the general characteristics of nut butter.A non-limiting example of other VOCs that can be used in the nut butter replica provided herein is methyl mercapten.Other VOCs can be present in any suitable amount.Other VOCs can account for any suitable proportion of the total VOC content.Any suitable number of other VOCs can be used, for example, at least one other VOC can be used.

[0182] In some cases, the total amount of VOCs in the nut butter replica (eg, ppm in the nut butter replica) may be greater than the total amount of VOCs in the reference nut butter.

[0183] Furthermore, the amount of any particular VOC in nut butter replica may be different from the amount of that VOC in corresponding reference nut butter.In some cases, the amount of VOC in nut butter replica may be 75% or less (e.g., 70% or less, 60% or less, 50% or less, 40% or less, 30% or less, 20% or less, or 10% or less) of the amount of the same VOC in corresponding reference nut butter in concentration or weight percentage.In some cases, the amount of VOC in nut butter replica may be 125% or more (e.g., 150% or more, 200% or more, or 300% or more) of the amount of the same VOC in corresponding reference nut butter in concentration or weight percentage.

[0184] The nut butter replica may include any suitable number of VOCs. For example, the nut butter replica may include 1-100 types (e.g., at least 5 types, at least 10 types, at least 20 types, at least 30 types, at least 40 types, at least 50 types, 1-90 types, 1-80 types, 1-70 types, 1-60 types, 1-50 types, 1-40 types, 1-30 types, 1-20 types, 1-10 types, 1-5 types, 5-100 types, 5-90 types, 5-80 types, 5-70 types, 5-60 types, 5-40 types, 5-30 types, 5-20 types, 5-10 types, 10-100 types, 10-90 types, 10-90 types, 10-70 types, 10-60 types, 10-60 types, 10-70 types, 10-80 types, 10-90 types, 10-90 types, 10-70 types, 10-60 types, 10-10 ... The VOCs may include VOCs of 10 to 60 species, 10 to 50 species, 10 to 40 species, 10 to 30 species, 10 to 20 species, 20 to 100 species, 20 to 90 species, 20 to 80 species, 20 to 70 species, 20 to 60 species, 20 to 50 species, 20 to 40 species, 20 to 30 species, 30 to 100 species, 30 to 90 species, 30 to 80 species, 30 to 70 species, 30 to 60 species, 30 to 50 species, 30 to 40 species, 40 to 100 species, 40 to 90 species, 40 to 80 species, 40 to 70 species, 40 to 60 species, 40 to 50 species, 50 to 100 species, 50 to 90 species, 50 to 80 species, 50 to 70 species, or 50 to 60 species. In some cases, the number of VOCs in a nut butter replica may be less than the number of VOCs in a single reference nut butter.

[0185] In some cases, the total population of VOCs in a nut butter can have less than 95% identity with the VOCs in a corresponding reference nut butter (e.g., a single region, a single variety of plant, cultivar, species, batch condition (e.g., roast degree and / or roast condition), or packaging unit (e.g., bag)). For example, the VOCs in a nut butter replica can have less than 95%, less than 90%, less than 85%, less than 80%, less than 70%, less than 60%, less than 50%, or less than 40% identity with the VOCs in a corresponding reference nut butter. Some nut butter replicas can contain at least 10 VOCs (e.g., at least 15, at least 20, at least 25, at least 30, at least 35, at least 40, at least 45, or at least 50) that are not found in a single reference nut butter. Additionally, some nut butter replicas may contain less than 55 VOCs (e.g., less than 54, 53, 52, 51, 50, 45, 40, 35, 30, 25, 20, 15, or 10 VOCs) present in a single reference nut butter. For example, in some embodiments, a nut butter replica can have at least n VOCs, where less than n VOCs (e.g., n-1, n-2, n-3, n-4, n-5, n-6, n-7, n-8, n-9, n-10, n-15, n-20, etc., as appropriate) are found in a single reference nut butter; in some embodiments, n can be equal to 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 25, 30, 35, 40, 41, 42, 43, 44, 45, 50, or 55.

[0186] In some embodiments, the amount of a particular VOC in a nut butter replica can be within 30% above or below the amount disclosed for that VOC, based on concentration or composition percentage.For example, a VOC can be present in a nut butter replica in an amount of 70-90%, 80-100%, 90-110%, 100-120%, 110-130%, 70-100%, 80-110%, 90-120%, or 100-130% of the amount disclosed herein for that VOC.

[0187] In some embodiments, the nut butter replica may exclude one or more isolated VOCs.

[0188] In some cases, the total amount of VOCs in nut butter replica can be greater than the total amount of VOCs in reference nut butter.For example, nut butter replica can have a total VOC content of at least 100 ppm or more (for example, 150 ppm, 200 ppm, 250 ppm, 300 ppm, 350 ppm, 400 ppm, 450 ppm, 500 ppm, 550 ppm, 600 ppm, 650 ppm, 700 ppm, 750 ppm, 800 ppm, 850 ppm, 900 ppm, 950 ppm, 1000 ppm or more). In some embodiments, the nut butter replica may have a total VOC content from Group A VOCs that is at least 100 ppm or more (e.g., 150 ppm, 200 ppm, 250 ppm, 300 ppm, 350 ppm, 400 ppm, 450 ppm, 500 ppm, 550 ppm, 600 ppm, 650 ppm, 700 ppm, 750 ppm, 800 ppm, 850 ppm, 900 ppm, 950 ppm, 1000 ppm, or more). In some embodiments, the nut butter replica may have a total VOC content from Group B VOCs that is at least 100 ppm or more (e.g., 150 ppm, 200 ppm, 250 ppm, 300 ppm, 350 ppm, 400 ppm, 450 ppm, 500 ppm, 550 ppm, 600 ppm, 650 ppm, 700 ppm, 750 ppm, 800 ppm, 850 ppm, 900 ppm, 950 ppm, 1000 ppm, or more). In some embodiments, the nut butter replica may have a total VOC content from Group C VOCs that is at least 100 ppm or more (e.g., 150 ppm, 200 ppm, 250 ppm, 300 ppm, 350 ppm, 400 ppm, 450 ppm, 500 ppm, 550 ppm, 600 ppm, 650 ppm, 700 ppm, 750 ppm, 800 ppm, 850 ppm, 900 ppm, 950 ppm, 1000 ppm, or more).

[0189] Non-volatile compounds Nut butter replica described herein may in some cases contain at least one non-volatile compound that does not exist in corresponding reference nut butter.Non-limiting examples of non-volatile compounds that may not exist in corresponding reference nut butter include acetovanillone, adipic acid, AMP, arginine, carnosine, cinnamic acid, citrulline, CMP, coumaric acid, cysteine, cystine, epicatechin, epicatechin gallate, GABA, glucosamine, glutamine, guanine, hesperetin, histidine, isoleucine, kynurenic acid, leucine, lysine, mannose, methionine, methyl gallate, ornithine, pantothenic acid, pipecolic acid, piperine, polydatin, pyridoxine, quercetin, resveratrol, rutin, sinapic acid, sorbic acid, syringaldehyde, threonine, trans-4-hydroxyproline, tryptophan, tyramine, tyrosine, and mixtures thereof. Thus, in some embodiments, the nut butter replica comprises pyridine, pyridoxine, 2(5H)-furanone, orientin, isoprenylpyrazine, 2-isopropyl-3-methoxypyrazine, 2-isobutyl-3-methoxypyrazine, adipic acid, methyl gallate, rutin, trans-ferulic acid, sinapic acid, resveratrol, ellagic acid, propyl gallate, salicylic acid, AMP, hydroxymethylfurfural, caffeic acid, epicatechin gallate, syringic acid, homofuraneol, syringaldehyde, coumaric acid, acetovanillone, cinnamic acid, polydatin, cytosine, CMP, guanine, 4-guanine, 5-methyl-5-phenylenediamine ... The composition may include one or more (e.g., at least 2, 3, 4, 5, 10, 15, 20, 25, 30, 35, or 40) compounds selected from the group consisting of anidinium butyric acid, uracil, tryptamine, maple furanone, acetanilide, sorbic acid, ornithine, trans-4-hydroxyproline, carnosine, kynurenic acid, ribose, xylose, fucose, galactose, mannose, D-glucuronic acid, pyruvic acid, tartaric acid, ricinoleic acid, DL-hydroxystearic acid, 8-hydroxyquinoline, quinoline, 5-methoxyresorcinol, chlorogenic acid, and eugenyl acetate.

[0190] Nut butter replicas herein may in some cases exclude one or more isolated non-volatile compounds present in corresponding reference nut butter.Non-limiting examples of compounds present in reference nut butter include 2(5H)-furanone, 2,3,5,6-tetramethylpyrazine, 2,3,5-trimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-2-hydroxybutyric acid, 2-furoic acid, 2-isopropylmalic acid, 3,4-dihydroxybenzoic acid, 4-methoxycinnamic acid, 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone, adenine, arabitol, betaine. , caffeic acid, caffeine, choline, citric acid, cytidine, D-gluconic acid, D-glucuronic acid, fructose, galactose, glucose, glutamic acid, hydroxymethylfurfural, lactic acid, malic acid, mannitol, methyl-2-pyrrolyl ketone, inositol, pyruvic acid, quinic acid, sorbitol, sotolone, succinic acid, syringic acid, tartaric acid, tryptamine, uracil, vanillic acid, and combinations thereof.Thus, in some embodiments, nut butter replica can lack one or more compounds (e.g., at least 2, 3, 4, 5, 10, 15, 20, 25, 30, 35, or 40) selected from the group consisting of choline, caffeine, 2,3,5,6-tetramethylpyrazine, quercetin, luteolin, phenylalanine, arginine, asparagine, glutamic acid, homoserine, and cholic acid. In some embodiments, the nut butter replica may lack one or more (e.g., 2, 3, 4, 5) compounds selected from the group consisting of choline, caffeine, quercetin, luteolin, phenylalanine, arginine, asparagine, glutamic acid, homoserine, and cholic acid.

[0191] The non-volatile compounds present in nut butter replica can comprise the compounds classified into the first set of categories including acid, amino acid or its derivative, sugar or sugar alcohol, xanthines (e.g. caffeine or theobromine), fat or wax, starch, fiber, gum or polysaccharide, tannins, polyphenols or anthocyanins, pH modifier, salt, bittering agent, colorant, surfactant or emulsifier, mineral or metal, preservative (e.g. sodium benzoate), antioxidant, or protein or peptide.In some embodiments, nut butter replica can comprise acid, amino acid or its derivative, sugar or sugar alcohol, tannins, polyphenols or anthocyanins, and protein or peptide.

[0192] The non-volatile compounds present in nut butter replica can comprise the compounds classified into the second set of categories that include: acid; aldehydes; alkaloids; amines; amino acids; furans; ketones; lactones; nucleotide, nucleotide monophosphate or nucleic acid base; protein or peptide; pyrazines; pyridines; sugar or sugar alcohol; tannins; phenols, polyphenols or anthocyanins; or xanthines.In some embodiments, nut butter replica can comprise one or more of acid, aldehydes, alkaloids, amines, amino acids, furans, ketones, lactones, nucleotide, nucleotide monophosphate or nucleic acid base, protein or peptide, pyrazines, pyridines, sugar or sugar alcohol, tannins, phenols, polyphenols or anthocyanins, xanthines, or combinations thereof. In some embodiments, the nut butter replica may include at least one non-volatile compound from each of at least three of the following categories (e.g., at least 4, at least 5, at least 5, at least 7, at least 8, at least 9, at least 10, at least 15, 3-15, 3-10, 3-5, 5-14, 5-10, 10-15, or 10-16): acids, aldehydes, alkaloids, amines, amino acids, furans, ketones, lactones, nucleotides, nucleotide monophosphates, or nucleic acid bases, proteins or peptides, pyrazines, pyridines, sugars or sugar alcohols, tannins, phenols, polyphenols, or anthocyanins, or xanthines. In some embodiments, the nut butter replica may include acids, aldehydes, amino acids, lactones, pyrazines, tannins, phenols, polyphenols, or anthocyanins, and xanthines.

[0193] It will be understood that any of these elements may be provided in any suitable form. For example, it will be understood that amino acids may be provided in the form of a salt (e.g., an HCl salt). It will also be understood that when stereochemistry is not specified, any and all stereoisomers may be used.

[0194] In some embodiments, the nut butter replica (eg, the nut butter drink replica) may be free of preservatives.

[0195] Amino acids (including, for example, derivatives thereof) that may be present in the nut butter replicas provided herein include, but are not limited to, phenylalanine, leucine, glucosamine, methionine, GABA, tyrosine, lysine, histidine, glycine, serine, aspartic acid, isoleucine, tryptophan, valine, proline, carnitine, arginine, B-alanine-2, threonine, glutamine, asparagine, glutamic acid, betaine, pipecolic acid, citrulline, carnosine, homoserine, and any combination thereof. In some embodiments, the nut butter replica may comprise one or more (e.g., 2, 3, 4, 5, 10, 15, 20, or 25) amino acids selected from the group consisting of phenylalanine, leucine, glucosamine, methionine, GABA, tyrosine, lysine, histidine, glycine, serine, aspartic acid, isoleucine, tryptophan, valine, proline, carnitine, arginine, B-alanine-2, threonine, glutamine, asparagine, glutamic acid, betaine, pipecolic acid, citrulline, carnosine, and homoserine. The amino acids may be present in any suitable amount. In some embodiments, the amino acid may be present in an amount of about 2 to about 1000 ppm (e.g., about 2 to about 10 ppm, about 10 to about 100 ppm, about 100 to about 200 ppm, about 200 to about 300 ppm, about 300 to about 400 ppm, about 400 to about 500 ppm, about 500 to about 600 ppm, or about 600 to about 1000 ppm). The amino acid may comprise any suitable percentage of the total non-volatile compound content. In some embodiments, the nut butter replica may be free of amino acids. In some embodiments, the amino acid may be provided as the L-stereoisomer.

[0196] Examples of acids that may be included in the nut butter replicas include, but are not limited to, adipic acid, trans-ferulic acid, sinapic acid, salicylic acid, pantothenic acid, caffeic acid, vanillic acid, syringic acid, coumaric acid, sorbic acid, kynurenic acid, D-glucuronic acid, quinic acid, malic acid, pyruvic acid, tartaric acid, lactic acid, citric acid, fumaric acid, succinic acid, gallic acid, 2-furoic acid, 3,4-dihydroxybenzoic acid, 2-isopropylmalic acid, D-gluconic acid, 4-methoxycinnamic acid, 2-ethyl-2-hydroxybutyric acid, ricinoleic acid, DL-hydroxystearic acid, nicotinic acid, chlorogenic acid, cholic acid, and any combination thereof. In some embodiments, the nut butter replica may comprise one or more (e.g., at least 2, 3, 4, 5, 10, 15, or 20) acids selected from the group consisting of adipic acid, trans-ferulic acid, sinapic acid, salicylic acid, pantothenic acid, caffeic acid, vanillic acid, syringic acid, coumaric acid, sorbic acid, kynurenic acid, D-glucuronic acid, quinic acid, malic acid, pyruvic acid, tartaric acid, lactic acid, citric acid, fumaric acid, succinic acid, gallic acid, 2-furoic acid, 3,4-dihydroxybenzoic acid, 2-isopropylmalic acid, D-gluconic acid, 4-methoxycinnamic acid, 2-ethyl-2-hydroxybutyric acid, ricinoleic acid, DL-hydroxystearic acid, nicotinic acid, chlorogenic acid, and cholic acid. In some embodiments, the nut butter replica may include one or more (e.g., two or three) acids selected from the group consisting of D-glucuronic acid, citric acid, lactic acid, tartaric acid, fumaric acid, malic acid, and succinic acid. The acid may be present in any suitable amount. In some embodiments, the acid may be present in an amount of about 3 ppm to about 5.0 g / L (e.g., about 3 to about 10 ppm, about 10 to about 50 ppm, about 50 to about 100 ppm, about 100 to about 500 ppm, about 500 ppm to about 1 g / L, about 1 g / L to about 2.5 g / L, or about 2.5 g / L to about 5.0 g / L). The acid may account for any suitable percentage of the total non-volatile compound content. Any suitable number of acids may be used, for example, one to three, at least two, or at least three acids may be used. In some embodiments, the nut butter replica may not include an acid.

[0197] Examples of alkaloids that can be used in nut butter replica include, but are not limited to, piperine.Alkaloids can be present in any suitable amount.Alkaloids can occupy any suitable percentage of non-volatile compound content.Any suitable number of alkaloids can be used.In some embodiments, nut butter replica can be free of alkaloids.

[0198] Examples of amines that can be used in the nut butter replica include, but are not limited to, tryptamine. The amines can be present in any suitable amount. In some embodiments, the amines can be present in an amount of about 0.05 to about 0.2 ppm (e.g., about 0.05 to about 0.1 ppm, or 0.1 to about 0.2 ppm). The amines can account for any suitable percentage of the non-volatile compound content. Any suitable number of amines can be used. In some embodiments, the nut butter replica can be free of amines.

[0199] Examples of furans that can be used in the nut butter replica include, but are not limited to, hydroxymethylfurfural. The furans can be present in any suitable amount. In some embodiments, the furans can be present in an amount of about 10 to about 20 ppm (e.g., about 10 to about 15 ppm, or about 15 to about 20 ppm). The furans can make up any suitable percentage of the non-volatile compound content. Any suitable number of furans can be used. In some embodiments, the nut butter replica can be free of furans.

[0200] Examples of nucleotides, nucleotide monophosphates, or nucleobases that can be used in the nut butter replica include, but are not limited to, adenine, AMP, CMP, cytidine, cytosine, guanine, and uracil. In some embodiments, the nut butter replica can include one or more (e.g., 2, 3, 4, 5, 6, or 7) nucleotides, nucleotide monophosphates, or nucleobases selected from the group consisting of adenine, AMP, CMP, cytidine, cytosine, guanine, and uracil. The nucleotides, nucleotide monophosphates, or nucleobases can be present in any suitable amount. In some embodiments, the nucleotides, nucleotide monophosphates, or nucleobases can be present in an amount of about 0.7 to about 5 ppm (e.g., about 0.7 to about 1 ppm, about 1 to about 5 ppm, about 1 to about 3 ppm, or about 3 to about 5 ppm). The nucleotides, nucleotide monophosphates, or nucleobases can account for any suitable percentage of the non-volatile compound content. Any suitable number of nucleotides, nucleotide monophosphates, or nucleic acid bases may be used. In some embodiments, the nut butter replica may not include nucleotides, nucleotide monophosphates, or nucleic acid bases.

[0201] Examples of pyridines that may be used in the nut butter replica include, but are not limited to, pyridine and pyroxidine. In some embodiments, the nut butter replica may contain pyridine, pyroxidine, or both. The pyridines may be present in any suitable amount. In some embodiments, the pyridines may be present in an amount of about 0.4 to about 150 ppm (e.g., about 0.4 to about 1 ppm, about 0.5 to about 1 ppm, about 1 to about 5 ppm, about 5 to about 10 ppm, about 10 to about 50 ppm, about 10 to about 60 ppm, about 10 to about 30 ppm, about 30 to about 50 ppm, about 20 to about 40 ppm, or about 40 to about 150 ppm). The pyridines may make up any suitable percentage of the non-volatile compound content. Any suitable number of pyridines may be used. In some embodiments, the nut butter replica may be free of pyridines.

[0202] Examples of sugars or sugar alcohols that can be used in nut butter replica include, but are not limited to, sucrose, arabitol, fructose, galactose, glucosamine, glucose, mannitol, mannose, inositol (e.g., myo-inositol), rhamnose, ribose, sorbitol, xylose, and any combination thereof.In some embodiments, nut butter replica can comprise one or more (e.g., at least 2, 3, 4, 5, 6, 8, 10, or 12) sugars or sugar alcohols selected from the group consisting of sucrose, arabitol, fructose, galactose, glucosamine, glucose, mannitol, mannose, inositol, rhamnose, ribose, sorbitol, and xylose.Sugars or sugar alcohols can be present in any suitable amount. In some embodiments, the sugar or sugar alcohol may be present in an amount of about 50 to about 550 ppm (e.g., about 50 to about 100 ppm, about 100 to about 500 ppm, about 100 to about 550 ppm, about 100 to about 300 ppm, about 300 to about 500 ppm, about 300 to about 550 ppm, or about 200 to about 400 ppm). The sugar or sugar alcohol may comprise any suitable percentage of the non-volatile compound content. Any suitable number of sugars or sugar alcohols may be used. In some embodiments, the nut butter replica may be free of sugars or sugar alcohols.

[0203] Examples of sugars that can be used in the nut butter replicas include, but are not limited to, fructose, galactose, glucosamine, glucose, mannose, rhamnose, ribose, xylose, and any combination thereof.

[0204] Sugar alcohols that may be present in the nut butter replica include, but are not limited to, arabitol, inositol (eg, myo-inositol), mannitol, sorbitol, and any combination thereof.

[0205] Examples of tannins, phenols, polyphenols, or anthocyanins that can be used in the nut butter replicas include, but are not limited to, catechin, ellagic acid, epicatechin, epicatechin gallate, gallic acid, hesperetin, methyl gallate, polydatin, propyl gallate, quercetin, resveratrol, rutin, salicylic acid, sinapic acid, syringaldehyde, syringic acid, trans-ferulic acid, tyramine, and vanillic acid. In some embodiments, the nut butter replica may comprise one or more (e.g., 2, 3, 4, 5, 6, 8, 10, 12, 14, 16, or 18) tannins, phenols, polyphenols, or anthocyanins selected from the group consisting of catechin, ellagic acid, epicatechin, epicatechin gallate, gallic acid, hesperetin, methyl gallate, polydatin, propyl gallate, quercetin, resveratrol, rutin, salicylic acid, sinapic acid, syringaldehyde, syringic acid, trans-ferulic acid, tyramine, and vanillic acid. In some embodiments, the nut butter replica may comprise trans-ferulic acid, vanillic acid, or both. Tannins, phenols, polyphenols, or anthocyanins may be present in any suitable amount. In some embodiments, the tannins, phenols, polyphenols, or anthocyanins may be present in an amount of about 15 to about 55 ppm (e.g., about 15 to about 20 ppm, about 15 to about 25 ppm, about 25 to about 50 ppm, about 25 to about 55 ppm, about 20 to about 40 ppm, about 30 to about 50 ppm, or about 30 to about 55 ppm). The tannins, phenols, polyphenols, or anthocyanins may comprise any suitable percentage of the non-volatile compound content. Any suitable number of tannins, phenols, polyphenols, or anthocyanins may be used. In some embodiments, the nut butter replica may be free of tannins, phenols, polyphenols, or anthocyanins.

[0206] Examples of xanthines that may be used in the nut butter replica include, but are not limited to, caffeine. The xanthines may be present in any suitable amount. In some embodiments, the xanthines may be present in an amount of about 100 to about 300 ppm (e.g., about 100 to about 200 ppm, about 150 to about 250 ppm, or about 200 to about 300 ppm). The xanthines may make up any suitable percentage of the non-volatile compound content. Any suitable number of xanthines may be used. In some embodiments, the nut butter replica may be free of xanthines.

[0207] Colorants that may be used in the nut butter replicas provided herein include, but are not limited to, natural colorants derived from fruits and vegetables such as sugar beet, carrot, and cabbage (e.g., annatto extract, sugar beet extract, beta-carotene, caramel, carmine (cochineal extract), elderberry extract, grape skin extract (enocianina), paprika, saffron, titanium dioxide, and turmeric), as well as synthetic colors (e.g., FD+C / synthetic colors).

[0208] In some cases, the amount of any particular non-volatile compound in nut butter replica may be different from the amount of that non-volatile compound in corresponding reference nut butter.In some cases, the amount of non-volatile compound in nut butter replica may be 75% or less (e.g., 70% or less, 60% or less, 50% or less, 40% or less, 30% or less, 20% or less, or 10% or less) of the amount of the same non-volatile compound in corresponding reference nut butter in concentration or weight percentage.In some cases, the amount of non-volatile compound in nut butter replica may be 125% or more (e.g., 150% or more, 200% or more, or 300% or more) of the amount of the same non-volatile compound in corresponding reference nut butter in concentration or weight percentage.

[0209] In some cases, the total amount of non-volatile compounds in the nut butter replica (eg, ppm in the nut butter replica) may be less than the total amount of non-volatile compounds in the reference nut butter.

[0210] In some embodiments, the non-volatile compounds may be placed into various groupings and the nut butter replica may contain certain non-volatile compounds according to the grouping.

[0211] The nut butter replica may include any suitable number of non-volatile compounds. For example, the nut butter replica may include 1-100 types (e.g., at least 5 types, at least 10 types, at least 20 types, at least 30 types, at least 40 types, at least 50 types, 1-90 types, 1-80 types, 1-70 types, 1-60 types, 1-50 types, 1-40 types, 1-30 types, 1-20 types, 1-10 types, 1-5 types, 5-100 types, 5-90 types, 5-80 types, 5-70 types, 5-60 types, 5-40 types, 5-30 types, 5-20 types, 5-10 types, 10-100 types, 10-90 types, 10-90 types, 10-70 types, 10-60 types, The non-volatile compounds may include 10 to 50 types, 10 to 40 types, 10 to 30 types, 10 to 20 types, 20 to 100 types, 20 to 90 types, 20 to 80 types, 20 to 70 types, 20 to 60 types, 20 to 50 types, 20 to 40 types, 20 to 30 types, 30 to 100 types, 30 to 90 types, 30 to 80 types, 30 to 70 types, 30 to 60 types, 30 to 50 types, 30 to 40 types, 40 to 100 types, 40 to 90 types, 40 to 80 types, 40 to 70 types, 40 to 60 types, 40 to 50 types, 50 to 100 types, 50 to 90 types, 50 to 80 types, 50 to 70 types, or 50 to 60 types of non-volatile compounds. In some cases, the number of non-volatile compounds in a nut butter may be less than the number of non-volatile compounds in a single reference nut butter.

[0212] In some cases, the total population of non-volatile compounds in nut butter replicas can have less than 95% identity with the non-volatile compounds in corresponding reference nut butter (e.g., single region, single variety of plant, cultivar, or packaging unit (e.g., bag)).For example, the non-volatile compounds in nut butter replicas can have less than 95%, less than 90%, less than 85%, less than 80%, less than 70%, less than 60%, less than 50%, or less than 40% identity with the non-volatile compounds in corresponding reference nut butter.Some nut butter replicas can contain at least 10 (e.g., at least 15, at least 20, at least 25, or at least 30) non-volatile compounds that are not found in a single reference nut butter. For example, in some embodiments, a nut butter replica can have at least m non-volatile compounds, of which less than m (e.g., m-1, m-2, m-3, m-4, m-5, m-6, m-7, m-8, m-9, m-10, m-15, m-20, etc., as applicable) are found in a single reference nut butter; in some embodiments, m can be equal to 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 25, 30, 35, or 40.

[0213] Example 2 shows the amount of non-volatile compounds detected in traditional nut butter samples. In some embodiments, the amount of a particular non-volatile compound in a nut butter replica can be within 30% above or below the amount disclosed for that non-volatile compound based on concentration or composition percentage. For example, a non-volatile compound can be present in a nut butter replica at 70-90%, 80-100%, 90-110%, 100-120%, 110-130%, 70-100%, 80-110%, 90-120%, or 100-130% of the amount disclosed for that non-volatile compound in traditional nut butter.

[0214] In some embodiments, the non-volatile compounds may include one or more of 2-furoic acid, 2-isopropylmalic acid, 3,4-dihydroxybenzoic acid, arabitol, aspartic acid, betaine, citric acid, D-glucuronic acid, fructose, galactose, gallic acid, glucose, glutamic acid, lactic acid, malic acid, mannitol, inositol, phenylalanine, pyruvic acid, quinic acid, sorbitol, succinic acid, tartaric acid, valine, ribose, rhamnose, and xylose (e.g., 1-2 types, 1-3 types, 1-5 types, 1-10 types, 1-15 types, 1-20 types, 1-25 types, 1-28 types, 5-10 types, 10-15 types, 10-20 types, 15-20 types, 20-28 types, 20-25 types, or 25-28 types).

[0215] In some cases, the nut butter replica may comprise a solid substrate. The solid substrate may be waste in food stream. In some embodiments, the solid substrate may comprise processed or unprocessed grain. The processing of grain may result in the removal or partial removal of one or more of starch, protein, sugar, fat-soluble elements, and flavor. In some embodiments, the solid substrate may be waste from which most of the starch, protein, sugar, fat-soluble elements, and flavor have been removed, leaving cellulose, hemicellulose, lignin, and other insoluble fibers. In some embodiments, the solid substrate may comprise processed or unprocessed grain or grain product, legume or legume seed, oil plant or oil seed, fruit or fruit product, root, tuber, or root or tuber product, sugar processing by-product, or other plant by-product.

[0216] Non-limiting examples of grains or grain products that may be used in the solid substrate include atella, barley distillers by-products, broken or polished rice, barley grain, brown rice, polished rice, rice starch, rice protein, wild rice, brewer's grains, Echinochloa crusgalli grain, corn gluten feed, corn brewer's grains, corn gluten meal, ear maize, Eleusine coracana grain, Setaria italica grain, Digitaria exilis grain, maize bran or hominy feed, maize green forage, maize cob, maize stover, maize germ meal or maize germ, malt culms, maize kernels, millet hulls, oat hulls or oat mill feed. feed, oats, pearl millet (Pennisetum glaucum) grain, millet (Panicum miliaceum) grain, quinoa (Chenopodium quinoa), red oat (Avena sativa) grain, rice protein concentrate, rice bran or other rice by-products, rough rice (rice), rice hulls, rye grain or by-products, sorghum by-products, starch, sorghum grain, teff (Eragrostis tef) grain, triticale, Venezuela grass (Paspalum fasciculatum), wheat (general), wheat germ, wheat bran, wheat kernels, wheat distillers grains, wheat shorts, wheat middlings, feed flour, and mixtures thereof.

[0217] Non-limiting examples of legumes or legume seeds that may be used in the solid substrate include African locust bean (Parkia biglobosa or Parkia filicoidea), African yam bean (Sphenostylis stenocarpa), crop residues and straw of bambara barnut (Vigna subterranea), black gram (Vigna mungo), bambara barnut pods, husks, and residues, blue lupin (Lupinus angustifolius) seeds, bambara barnut (Vigna subterranea) seeds, butterfly pea (Clitoria ternatea), carob (Ceratonia siliqua), common bean (Phaseolus vulgaris), centro (Centrosema molle), common vetch (Vicia sativa), chickpea (Cicer arietinum), cowpea (Vigna unguiculata) seed, broad bean (Vicia faba), grass pea (Lathyrus sativus), guar (Cyamopsis tetragonoloba) forage, seed, and meal, guanacaste (Enterolobium cyclocarpum), hairy vetch (Vicia villosa), horse gram (Macrotyloma uniflorum), sword bean (Canavalia ensiformis), hyacinth bean (Lablab purpureus), lima bean (Phaseolus lunatus), lentil (Lens culinaris), mat bean (Vigna aconitifolia), mung bean (Vigna radiata), narbon vetch (Vicianarbonensis, pea by-products, peanut seeds, pea protein concentrate, peanut husks, pea seeds, pigeon pea (Cajanus cajan) seeds, peanut forage, prickly sesban (Sesbania bispinosa), peanut husks, purple vetch (Vicia benghalensis), peanut meal, American almond (Albizia saman), rice bean (Vigna umbellata), sesban (Sesbania sesban), soybean seeds, soybeans (general), sword bean (Canavalia gladiata), soybean forage, Syrian mesquite (Prosopis farcta), soybean meal, tamarind (Tamarindus indica), tamarugo (Prosopis tamarugo), velvet bean (Mucuna pruriens, white lupine (Lupinus albus) seed, winged bean (Psophocarpus tetragonolobus), yellow lupine (Lupinus luteus) seed, and mixtures thereof.

[0218] Non-limiting examples of oil plants or oil seeds that may be used in the solid substrate include almond kernels and by-products, argan (Argania spinosa), babassu palm (Attalea speciosa), borneo tallow nut (Shorea stenoptera) oil meal, bactris (Bactris gasipaes), camelina (Camelina sativa) seeds and oil meal, cotton (in general), cashew (Anacardium occidentale) nuts and by-products, castor (Ricinus communis) seeds, oil meal, and by-products, cocoa butter, shea butter, shea kernel oil, cotton straw and cotton crop residues, ceylon ironwood (Mesua ferrea), cotton seed hulls, cotton seed meal, copra meal and coconut by-products, Crambe abyssinica, American ivory palm (Attalea cohune seed and oil meal, Hyphaene thebaica, Lallemantia iberica, flax straw and flax crop by-products, grape seed and grape seed oil meal, hemp, Jatropha spp. kernel meal and other Jatropha products, jojoba (Simmondsia chinensis), kapok (Ceiba pentandra), kenaf (Hibiscus cannabinus), karanja (Millettia pinnata), kusum (Schleichera oleosa), linseed meal, loofah (Luffa aegyptiaca), linseed, macadamia (Macadamia integrifolia), moringa (Moringa oleifera), mahwa (Madhuca longifolia), mustard oil meal and mustard bran, maize germ meal and maize germ, neem (Azadirachta indica), niger (Guizotiaabyssinica, oil palm leaves and oil palm crop residues, olive oil cake and by-products, oil palm kernels, palm kernel meal, peanut seeds, palm oil mill effluent, peanut husks, palm compressed fibre, pinto peanut (Arachis pintoi), peanut forage, poppy (Papaver somniferum), peanut husks, pumpkins, squash, cucurbits and other cucurbit (Cucurbita) seeds, peanut meal, rapeseed forage, rapeseed husks, rapeseed meal, rapeseed, rubber (Hevea brasiliensis), safflower (Carthamus tinctorius) seeds and oil meal, sal (Shorea robusta) seeds and oil meal, soybean meal, soybean seeds, seje (Oenocarpus bataua), sunflower (general) seeds and oil meal, sesame (Sesamum indicum seeds and oil meal, sunflower forage and crop residues, sunflower hulls and sunflower winnowings, sunflower meal, sunflower seeds, soybeans (general), soybean forage, soybean hulls, Aleurites fordii, tomato seed cake, walnuts (Juglans regia), watermelon (Citrullus lanatus) seeds and oil meal, chia seeds, sickle pods, and mixtures thereof.

[0219] Non-limiting examples of fruits or fruit products that may be used in the solid substrate include apple pomace and inferior apples, bananas (in general), banana skins, banana fruits, banana leaves and pseudostem, breadfruit (Artocarpus altilis), breadnut (Brosimum alicastrum), nuts and by-products of cashew (Anacardium occidentale), citrus fresh pulp, citrus fruit, citrus seed meal, citrus molasses, citrus dried pulp, colocynthis, date molasses, date leaves and date pedicels, date fruits, grape pomace, guava (Psidium guajava), grape seeds and / or grape seed oil meal, jackfruit (Artocarpus heterophyllus), Indian mangosteen (Garcinia indica), loofah (Luffa aegyptiaca, mango (Mangifera indica) fruit and by-products, Moringa oleifera, melon (Cucumis melo), olive oil cake and by-products, papaya (Carica papaya) fruit, leaves, and by-products, pineapple by-products, pineapple leaves, pineapple juice, pumpkins, squash, cucurbits, and other Cucurbit species, paradise nut (Lecythis pisonis), melicoccus bijugatus, ceja (Oenocarpus bataua), tomato fruit, tomato pomace, tomato skin and seeds, tomato leaves and crop residues, tomato seed cake, walnut (Juglans regia), watermelon (Citrullus lanatus) forage and fruit, watermelon (Citrullus lanatus) seed and oil meal, and mixtures thereof. In some embodiments, the solid substrate comprises grape seeds.

[0220] Non-limiting examples of roots, tubers, or root or tuber products that may be used in the solid substrate include arrowroot (Maranta arundinacea), sugar beet molasses, canna (Canna indica), carrot (Daucus carota), cassava leaves and foliage, cassava skin, cassava pomace, and other cassava by-products, cassava root, Chinese yam (Dioscorea esculenta), Ensete (Ensete ventricosum) corms and pseudostem, fodder beet root, Jerusalem artichoke (Helianthus tuberosus), taro (Xanthosoma sagittifolium), potato (Solanum tuberosum) by-products, potato (Solanum tuberosum) tubers, sugar beet dehydrated pulp, sugar beet compressed or non-dehydrated pulp, sugar beet root, sugar beet aerial parts, sweet potato (Ipomoea Examples of ingredients that may be used include: (Ipomoea batatas) by-products, sweet potato (Ipomoea batatas) forage, sweet potato (Ipomoea batatas) tuber, taro (Colocasia esculenta), white yam (Dioscorea rotundata), water yam (Dioscorea alata), elephant yam (Amorphophallus campanulatus), yacon (Smallanthus sonchifolius), yellow yam (Dioscorea cayenensis), maca root, dandelion root, chicory, althea root, licorice root, and sarsaparilla, as well as mixtures thereof.

[0221] Non-limiting examples of sugar processing by-products that may be used in the solid substrate include sugar beet molasses, sugar, molasses, sugar beet pressed or non-dewatered pulp, sugar cane bagasse, sugar cane forage, the whole plant, sugar cane juice, sugar cane molasses, sugar cane press mud, sugar cane aboveground parts, and mixtures thereof.

[0222] Non-limiting examples of other plant by-products that can be used in the solid substrate include carob (Ceratonia siliqua), citrus molasses, date molasses, date palm leaves and foliage, date palm seeds, Ensete ventricosum corms and pseudostems, leaf protein concentrate and grass juice, Mexican marigold (Tagetes erecta), mushrooms and spent mushroom medium, molasses / urea block, potato (Solanum tuberosum) tubers, Jojoba pomace, spent hops, straw, sugar cane juice, sugar cane molasses, sugar cane press mud, vinasse, wood, wood sugar, or wood molasses, and mixtures thereof.

[0223] In some embodiments, the solid substrate can have a different composition (eg, fat, protein, and fiber ratios) than a traditional nut butter bean or a traditional nut butter bar.

[0224] In some embodiments, the nut butter bean replicas or nut butter bar replicas described herein may also include an emulsifier.

[0225] In some embodiments, the nut butter bean replica may also include shellac or a bulking agent (eg, grain meal).

[0226] In some embodiments, the nut butter bean replica described herein can have a higher concentration of cellulose than traditional nut butter bean.In some embodiments, the nut butter bean replica described herein can have a lower concentration of cellulose than traditional nut butter bean.In some embodiments, the nut butter bean replica described herein can have a higher concentration of hemicellulose than traditional nut butter bean.In some embodiments, the nut butter bean replica described herein can have a lower concentration of hemicellulose than traditional nut butter bean.

[0227] In some embodiments, nut butter bean replica may have a different physical structure than traditional nut butter bean.For example, some traditional nut butter bean has a continuous granular structure, while in some embodiments, the nut butter bean replica described herein may have a homogeneous structure.

[0228] In some embodiments, the nut butter bean replica may exhibit a different fracture pattern than a traditional nut butter bean when subjected to the same fracture assay.

[0229] Because of the method by which they are made, the nut butter replicas provided herein typically lack contaminants and other deleterious compounds sometimes found in traditional nut butters. These include, but are not limited to, Escherichia coli, Salmonella spp., Brettanomyces spp., Lactobacillales, Aspergillus (e.g., A. ochraceus, A. carbonarius), Penicillium (e.g., P. verrucosum), Saccharomyces spp. (often used in distilleries and breweries), Acremonium strictum, Chrysonidae, and the like. Organisms such as A. sitophila, Cladosporium oxysporum, Fusarium oxysporum, Mortierella alpina, Mucor plumbeus, Paecilomyces viridis, Penicillium chrysogenum, Penicillium citreonigrum, Penicillium decumbens, Penicillium perprogenum, Trichoderma longibrachiatum, Trichoderma viride, and Verticillium psariothe, as well as Ca. These include beetles, powdery mildew, rot fungi, insects, insect eggs, insect filth, rodent filth, mammalian waste, insect lecithin, hydrogen sulfide, hydrogen disulfide, 2,4,6-trichloroanisole, 2,4,6-tribromoanisole, aflatoxins, aldrin, dieldrin, benzenehexachloride, chlordane, dichlorodiphenyltrichloroethane (DDT), dichlorodiphenyldichloroethylene (DDE), dichlorodiphenyldichloroethane (TDE), dimethylnitrosamine (nitrosodimethylamine), ethylene dibromide (EDB), heptachlor, heptachlor epoxide, lindane, mercury, methanol, ethylene glycol, dichloromethane, aluminum, antimony, arsenic, cadmium, chromium, cobalt, copper, lead, manganese, nickel, tin, acrylamide, ochratoxin, mycotoxins, and polycyclic aromatic hydrocarbons.

[0230] Nut butter replicas may contain the volatile and non-volatile compounds listed herein, but note that the added compounds may react with each other to produce additional compounds or to change the effective amount of one or more of the added compounds in the nut butter replica formulation.

[0231] Also provided herein are methods for producing nut butter replicas. In some embodiments, the methods provided herein include: (a) Water and Water-soluble VOCs and Non-volatile compounds that are water-soluble forming an aqueous solution comprising: (b) Oil and Lipid-soluble VOCs and Lipid-soluble non-volatile compounds forming an emulsion comprising: (c) mixing the aqueous solution with the emulsion to produce a flavor mixture. may include.

[0232] The VOC can be any suitable VOC. In some embodiments, the VOC can be any of the VOCs described herein. The VOC can be present in any suitable amount.

[0233] The non-volatile compound can be any suitable non-volatile compound. In some embodiments, the non-volatile compound can be any of the non-volatile compounds described herein. The non-volatile compound can be present in any suitable amount.

[0234] In some embodiments, the VOCs and non-volatile compounds are selected from the group consisting of: (a) one or more isolated VOCs (at least one of the one or more isolated VOCs is not present in the corresponding reference nut butter); (b) one or more isolated VOCs (the one or more isolated VOCs do not include one or more VOCs present in the corresponding reference nut butter); (c) one or more isolated non-volatile compounds (at least one of the one or more isolated non-volatile compounds is not present in the corresponding reference nut butter); (d) one or more isolated non-volatile compounds (at least one of the one or more isolated non-volatile compounds is not present in the corresponding reference nut butter); Can comprise a plurality of isolated non-volatile compounds (one or more isolated non-volatile compounds do not include one or more non-volatile compounds present in corresponding reference nut butter); or (e) any combination of (a), (b), (c) and (d) [(a) and (b); (a) and (c); (a) and (d); (b) and (c); (b) and (d); (c) and (d); (a), (b), and (c); (a), (b), and (d); (a), (c), and (d); (b), (c), and (d); or (a), (b), (c), and (d)]. In some embodiments, liquid nut butter replica can be characterized by (f) one or more isolated VOCs (one or more isolated VOCs are present in nut butter replica in a total amount of at least 100 ppm). Feature (f) may be combined with any combination of features (a) to (d) above.

[0235] The aqueous solution may be made by any suitable method. In some embodiments, the step of forming the aqueous solution may include the use of low shear mixing.

[0236] The emulsion may be made by any suitable method. In some embodiments, forming the emulsion comprises homogenizing. In some embodiments, forming the emulsion comprises using a rotator stator high shear homogenizer. In some embodiments, forming the emulsion comprises using a high pressure in-line recirculating homogenizer. In some embodiments, forming the emulsion may comprise the addition of an emulsifier, starch, gum, polysaccharide, or combinations thereof.

[0237] The oil can be any suitable oil. In some embodiments, the oil is a neutral oil. In some embodiments, the oil is a fully deodorized oil. In some embodiments, the oil comprises corn oil, sunflower oil, or coconut oil.

[0238] Exemplary embodiments Aspect 1 is as follows: One or more isolated volatile organic compounds (VOCs); and One or more isolated non-volatile compounds A nut butter replica comprising: (a) the one or more isolated VOCs include at least one VOC that is not present in a corresponding reference nut butter; (b) the one or more isolated VOCs are free of at least one VOC present in a corresponding reference nut butter; (c) one or more isolated VOCs are present in the nut butter replica in a total amount of at least 100 ppm; (d) the one or more isolated non-volatile compounds include at least one non-volatile compound that is not present in a corresponding reference nut butter; or (e) the one or more isolated non-volatile compounds are free of at least one non-volatile compound present in a corresponding reference nut butter; Nut butter replica. Aspect 2 is as follows: The nut butter replica of embodiment 1, wherein the one or more isolated VOCs include at least one VOC that is not present in the corresponding reference nut butter. Aspect 3 is as follows: The nut butter replica of embodiment 1 or embodiment 2, wherein the one or more isolated VOCs do not include at least one VOC present in the corresponding reference nut butter. Aspect 4 is as follows: The nut butter replica of any one of embodiments 1-3, wherein the one or more isolated VOCs are present in the nut butter replica in a total amount of at least 100 ppm. Aspect 5 is as follows: The nut butter replica of any one of embodiments 1-4, wherein the one or more isolated non-volatile compounds comprise at least one non-volatile compound that is not present in the corresponding reference nut butter. Aspect 6 is as follows: The nut butter replica of any one of embodiments 1 to 5, wherein the one or more isolated non-volatile compounds do not include at least one non-volatile compound present in the corresponding reference nut butter. Aspect seven is as follows: The isolated VOC(s) are (+ / -) 2-methyl-1-butanol, 1-methyl-1h-pyrrole-2-carboxaldehyde, 1-octen-3-ol, 1-penten-3-one, 2,3,5,6-tetramethylpyrazine, 2,3,5-trimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2,3-dimethylpyrazine, 2,3-pentanedione, 2,5-dimethylpyrazine, 2-ethyl-6-methylpyrazine, 2,3-pentanedione, 2,5-dimethylpyrazine, 2,3-ethyl-5-methylpyrazine, 2,3-ethyl-6-methylpyrazine, 2,3-ethyl-5 ... Pyrazine, 2-methyl-5-vinylpyrazine (re-gras), 2-methylbutyraldehyde, 2-methylbutyric acid, 2-methylpyrazine, 2-methyltetrahydrofuran-3-one, 2-nonanone, 2-octanone, 2-pentylfuran, 3,5-diethyl-2-methylpyrazine, 3-octen-2-one, 4-hexen-3-one, 4-hydroxy-2-butenoic acid γ-lactone, 4-methyl-3-penten-2-one, 5-methyl Furfurfural, acetoin, amyl alcohol, benzaldehyde, benzene, 1,3,5-trimethyl-, decanal, furfural, furfuryl alcohol, heptanal, heptyl alcohol, hexanal, hexanoic acid, hexyl alcohol, isoamyl alcohol, isobutyl isobutyrate, methyl 2-pyrrolyl ketone, methylcyclopentenolone, nonanal, nonyl alcohol, phenylacetaldehyde, pyrazine , pyridine, pyrrole, valeraldehyde, 2,3-butanediol, 2-phenyl-2-butenal, 3-ethyl-2,6-dimethylpyrazine, 5,6,7,8-tetrahydroquinoxaline, d-limonene, heptyl formate, trans-2-heptenal, 1-octanol, 2-acetyl-1-pyrroline, 2-undecenal, benzyl benzoate, cinnamaldehyde, (e)-, piperonal, vanillin, (e,e)-3,5-Octadien-2-one, 2-Ethyl-5-methylpyrazine, 2-Ethylfuran, 2-Heptanone, 2-Pyrrolidone, Caffeine, γ-Nonalactone, Maltol, Phenethyl Acetate, 2-Ethylpyrazine, 2-Methoxy-4-Vinylphenol, 3-Octanone, 3-Phenylpropionaldehyde, 4-Hydroxybutanoic Acid Lactone, α-Pinene, δ-3-Carene, Dihydrocoumarin, Ethyl 2-Methylbutyrate, Ethyl Benzoate, γ-Hexalactone, Hexyl Acetate, Isobutyric Acid, Isovaleric acid, naphthalene, phenethyl alcohol, propylene glycol, styrene, 4-methylthiazole, α-phellandrene, methylsulfinylmethane, palmitic acid, pyruvaldehyde, pyruvic acid, 2,5-dimethylfuran, 2-butanone, 2-butylfuran, 2-decanone, 3-hepten-2-one, 4-carbomer, 4-heptanone, 4-methyl-5-thiazoleethanol, 5-ethyl-2,3-dimethylpyrazine, butyric acid, δ-octalactone, γ-heptanone Talactone, heptanoic acid, methyl heptanoate, methyl hexanoate, methyl octanoate, methyl valerate, octanal, octanoic acid, o-methylanisole, p-mentha-1,4-diene, terpinolene, thiazole, trans-2-hexenal, valeric acid, 1-octen-3-one, 1-penten-3-ol, 3-hexanol, 3-penten-2-one, β-angelica lactone, nonanoic acid, o-cymene, p-tolyl acetate, tetrahydrofurfuryl alcohol, 1-methylnaphthalene talen, 3-furaldehyde, 3-methyl-2-cyclohexen-1-one, l-rhamnose, (e)-2-octen-1-ol, 1-ethyl-2-pyrrolecarboxaldehyde, 1-methylpyrrole, 2-acetyl-2-thiazoline, 2-methylpentanal, 3-n-butylphthalide, 4,5-dihydro-3(2h)thiophenone, 4-hydroxy-2,5-dimethyl-3(2h)-furanone, 4-hydroxy-5-methyl-3(2h)-furanone, 5h-5-methyl-6,7-Dihydrocyclopenta(b)pyrazine, 5-isopropyl-2-methylpyrazine, 5-methylfurfuryl alcohol, acetophenone, benzoic acid, cyclopentanone, dimethyl disulfide, dimethyl trisulfide, indole, isopropenylpyrazine, n-furfurylpyrrole, oleic acid, phenethyl butyrate, propionic acid, trimethyloxazole, 2-heptanol, 2-pentanone, l-tyrosine, methyl nicotinate, 1 -Nonene, 1-octene, cinnamaldehyde, hydroxyacetone, hexyl formate, phenethyl benzoate, 1-hexadecanol, 1-tetradecanol, 2-ethylhexyl benzoate, benzophenone, butyl isobutyrate, ε-decalactone, ethyl decanoate, ethyl laurate, ethyl myristate, ethyl octanoate, ethyl palmitate, guaiacol, lauric acid, methyl acetate, myristic acid, n-capric acid isobutyl ester , pentadecanoic acid, 3-methylbutyl ester, phenethyl decanoate, phenethyl octanoate, propyl p-hydroxybenzoate, stearic acid, 2,6-dimethylpyrazine, 2-acetyl-3-methylpyrazine, benzyl alcohol, menthol racemic, s-methyl thioacetate, 2-methoxy-3(5 and 6)-isopropylpyrazine, glycerol, 2-ethyl-1-hexanol, (tri-)acetin, 5-methyl-2-phenyl-2-hexenal, butyl acetate, undecyl alcohol, isobutyl acetate, propyl acetate, tetrahydrofurfuryl acetate, 2-isobutyl-4,5-dimethyloxazole, 2,6-dimethyl-4-heptanone, 4-methyl-5-vinylthiazole, β-pinene, 2,3-hexanedione, 3-(methylthio)propionaldehyde, β-caryophyllene, δ-hexadecalactone, difurfuryl ether, trans,trans-2,4-Octadienal, 2-Methylheptanoic acid, Ethyl nonanoate, 2-heptylfuran, Camphene, Cyclohexanone, Ethyl heptanoate, Ethyl hexanoate, Ethyl lactate, γ-Valerolactone, Heptyl acetate, Isopropenyl acetate, Methyl butyrate, Methyl levulinate, Butylamine, Methyl nonanoate, 3-Methyl-2-butanol, 6-Methyl-5-hepten-2-one, Isoamyl acetate, 2-Acetyl-3-ethylpyrazine, 2-Acetylpyridine, Butyl butyrate, Lauryl alcohol, p-Cymene, 3,4-Dimethylthiophene, 4-Hydroxybenzoic acid, 9-Octadecenoic acid, Ethyl ester, Ethyl pyruvate, Isopropylamine, 3-Methyl-1-pentanol, 2-Oxo The nut butter replica of any one of embodiments 1 to 6, which is free of at least one compound selected from the group consisting of butyric acid, 4-methyl-2-phenyl-2-pentenal, 2-acetyl-3,5 (and 6)-dimethylpyrazine, trimethylamine, 2(3),5-dimethyl-6,7-dihydro-5h-cyclopentapyrazine, methyl cinnamate, amyl formate, 5-hydroxyundecanoic acid lactone, propiophenone, 2-isopropylpyrazine, 2-ethylbutyl acetate, 2-acetyl-5-methylfuran, acetaldehyde, gamma-decalactone, trans-2-decenol, 4,5-dimethylthiazole, isobutyl butyrate, tridecanoic acid, and 1-mercapto-2-propanone. Aspect 8 is as follows: The nut butter replica of any one of embodiments 1-7, wherein the one or more isolated VOCs do not include at least one compound selected from the group consisting of 2-ethylfuran, 5-methylfurfural, cyclopentanone, furfural, and limonene. A ninth aspect is as follows: One or more VOCs are 2,3,5-trimethylpyrazine, 2,3-diethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethylpyrazine, 2-methylpyrazine, isopropenylpyrazine, tetramethylpyrazine, (E,E)-2,4-decadienal, 1-octen-3-ol, 2-ethylfuran, 2-heptanone, 5-methylfurfural, benzaldehyde, coffee furanone, cyclopentanone, dimethyne. Tyl trisulfide, furfural, gamma-decalactone, limonene, pyridine, isovaleric acid, syringol, valeraldehyde, esters, 4-ethylguaiacol, furfuryl mercaptan, 3-(methylthio)propionaldehyde, 2-methyltetrahydrofuran-3-one, acetic acid, 2-furyl methyl ketone, s-methyl 3-methylbutanethioate, acetoin, methyl sulfide, butyric acid, 4-methyl-5-thiazoleethanol, indole, hexanal, acetophenone, furfuryl alcohol, 2-methoxy-3(5 and 6)-isopropanol. Pyrpyrazine, 4-methyl-5-thiazoleethanol acetate, 2-ethoxy-3-methylpyrazine, pentanal, p-cresol, isobutyraldehyde, δ-octalactone, 5-methyl-2-hepten-4-one, linalool, β-damascenone, eugenol, vanillin, 2,3-pentanedione, 4-hydroxy-2,5-dimethyl-3(2h)-furanone, maltol, l-lactic acid, 2-ethyl-6-methylpyrazine, 2-acetylpyridine, methional, 3-methylbutyraldehyde, phenylacetaldehyde, phenethyl alcohol , 3,4-Hexanedione, 1-(2-Furanyl)-ethanone, 5-Methyl-2-Furancarboxaldehyde, 3-Methyl-2-butenal, 3-Ethyl-3,6-dimethyl-2h-pyrazine, 3-Furaldehyde, Dihydrocoumarin, 5-Hydroxy-2,4-Decadienoic Acid δ-Lactone, 2,2,4-Trimethyl-1,3-Oxacyclopentane, δ-Hexalactone, Octanal Propylene Glycol Acetal, (+ / -)-trans- and cis-2-Hexenal Propylene Glycol Acetal, 2-Isobutyl-4-Methyl-1,9. The nut butter replica of any one of embodiments 1-8, comprising at least one compound selected from the group consisting of 3-dioxolane, cis- and trans-ethyl 2,4-dimethyl-1,3-dioxolane-2-acetate, and valeraldehyde propylene glycol acetal. Aspect ten is as follows: The nut butter replica of any one of aspects 1-9, wherein at least one of the following is true, in any combination: (a) 2,3,5-trimethylpyrazine is present in an amount of about 4 ppm or less; (b) 2,3-diethyl-5-methylpyrazine is present in an amount of about 0.5 ppm or less; (c) 2,3-diethylpyrazine is present in an amount of about 10 parts per million or less; (d) 2,5-dimethylpyrazine is present in an amount of about 10 ppm or less; (e) 2,6-dimethylpyrazine is present in an amount of about 10 ppm or less; (f) 2,3-dimethylpyrazine is present in an amount of less than or equal to about 10 ppm and / or at least 2.0 ppm; (g) 2-ethyl-3-methylpyrazine is present in an amount of about 5.47 ppm or less; (h) 2-ethylpyrazine is present in an amount of less than or equal to about 10 ppm and / or at least 6.0 ppm; (i) 2-methylpyrazine is present in an amount of less than or equal to about 10 ppm and / or at least 6.0 ppm; (j) 2-methylpyrazine is present in an amount of less than or equal to about 10 ppm and / or at least 6.0 ppm; (k) 2-methylpyrazine is present in an amount of less than or equal to about 10 ppm and / or at least 6.0 ppm; (l) isopropenylpyrazine is present in an amount of about 10 ppm or less and / or at least 0.05 ppm; (m) tetramethylpyrazine is present in an amount of about 10 ppm or less; (n) (E,E)-2,4-decadienal is present in an amount of about 8.92 ppm or less; (o) 1-octen-3-ol is present in an amount of about 6 ppm or less; (p) 2-ethylfuran is present in an amount of about 22.5 ppm or less; (q) 2-heptanone is present in an amount of less than or equal to about 30 ppm and / or at least 10 ppm; (r) 5-methylfurfural is present in an amount of about 2.25 ppm or less; (s) benzaldehyde is present in an amount of less than or equal to about 171.76 ppm and / or at least about 10 ppm; (t) coffee furanones are present in an amount of less than or equal to about 10 ppm and / or at least about 4.0 ppm; (u) cyclopentanone is present in an amount of about 2 ppm or less; (v) dimethyl trisulfide is present in an amount of about 1 ppm or less; (w) furfural is present in an amount of about 52.56 ppm or less; (x) gamma-decalactone is present in an amount of less than or equal to about 20.65 ppm and / or at least about 5.0 ppm; (y) limonene is present in an amount of less than or equal to about 511 ppm and / or at least about 14 ppm; (z) pyridine is present in an amount of about 1.68 ppm or less; (aa) isovaleric acid is present in an amount of less than or equal to about 7.76 ppm and / or at least 0.7 ppm; (ab) syringol is present in an amount of about 5 ppm or less; (ac) valeraldehyde is present in an amount of less than or equal to about 6.15 ppm and / or at least about 0.6 ppm; (ad) 4-ethylguaiacol is present in an amount of about 12 ppm or less; (ae) furfuryl mercaptan is present in an amount of about 3.55 ppm or less; (af) 3-(methylthio)propionaldehyde is present in an amount of about 4.6 ppm or less; (ag) 2-methyltetrahydrofuran-3-one is present in an amount of about 10 ppm or less; (ah) acetic acid is present in an amount of about 5900 ppm or less; (ai) 2-furyl methyl ketone is present in an amount of about 20 ppm or less; (aj) s-methyl 3-methylbutanethioate is present in an amount of about 0.1 ppm or less; (ak) acetoin is present in an amount of about 50 ppm or less; (a1) methyl sulfide is present in an amount of about 1.77 ppm or less; (am) butyric acid is present in an amount of about 200 ppm or less; (an) 4-methyl-5-thiazoleethanol is present in an amount of about 55 ppm or less; (ao) indole is present in an amount of about 1.34 ppm or less; (ap) hexanal is present in an amount of about 9.51 ppm or less; (aq) acetophenone is present in an amount of about 28.25 ppm or less; (ar) furfuryl alcohol is present in an amount of about 19.48 ppm or less; (as) 2-methoxy-3(5 and 6)-isopropylpyrazine is present in an amount of about 0.2 ppm or less; (at) 4-methyl-5-thiazoleethanol acetate is present in an amount of about 55 ppm or less; (au) 2-ethoxy-3-methylpyrazine is present in an amount of about 5 ppm or less; (av) pentanal is present in an amount of about 6.15 ppm or less; (aw) p-cresol is present in an amount of about 7.7 ppm or less; (ax) isobutyraldehyde is present in an amount of about 5.8 ppm or less; (ay) δ-octalactone is present in an amount of about 15.53 ppm or less; (az) 5-methyl-2-hepten-4-one is present in an amount of about 20 ppm or less; (ba) linalool is present in an amount of about 40 ppm or less; (bb) β-damascenone is present in an amount of about 0.2 ppm or less; (bc) eugenol is present in an amount of about 100 ppm or less; (bd) vanillin is present in an amount of about 407.99 ppm or less; (be) 2,3-pentanedione is present in an amount of about 10.98 ppm or less; (bf) 4-hydroxy-2,5-dimethyl-3(2h)-furanone is present in an amount of about 60 ppm or less; (bg) maltol present in an amount of about 267.2 ppm or less; (bh) l-lactic acid is present in an amount of about 5000 ppm or less; (bi) 2-ethyl-6-methylpyrazine is present in an amount of about 5 ppm or less; (bj) 2-acetylpyridine is present in an amount of about 3 ppm or less; (bk) methional is present in an amount of about 4.6 ppm or less; (bl) 3-methylbutyraldehyde is present in an amount less than or equal to about 16.81 ppm; (bm) phenylacetaldehyde is present in an amount of about 4.41 ppm or less; (bn) phenethyl alcohol is present in an amount of about 30.01 ppm or less; (bo) 3,4-hexanedione is present in an amount of about 10 ppm or less; (bp) 1-(2-furanyl)-ethanone is present in an amount of about 20 ppm or less; (bq) 5-methyl-2-furancarboxaldehyde is present in an amount of about 2.25 ppm or less; (br) 3-methyl-2-butenal is present in an amount of about 7.25 ppm or less; (bs) 3-ethyl-3,6-dimethyl-2h-pyrazine is present in an amount of about 10 ppm or less; (bt) 3-furaldehyde is present in an amount of about 500 ppm or less; (bu) dihydrocoumarin is present in an amount of about 130.7 ppm or less; or (bv) 5-hydroxy-2,4-decadienoic acid δ-lactone is present in an amount of about 0.5 ppm or less. An eleventh aspect is as follows: 11. The nut butter replica of any one of embodiments 1-10, wherein the VOCs include one or more of acids, alcohols, alkanes, aldehydes, amines, benzenes, esters, furans, ketones, lactones, phenols, pyrazines, pyridines, pyrroles, sugars or sugar alcohols, sulfur compounds, terpenes, or thiophenes. Aspect 12 is the following: 12. The nut butter replica of any one of embodiments 1-11, wherein the VOCs include one or more of acids, alcohols, aldehydes, benzenes, esters, furans, ketones, lactones, pyridines, pyrizines, pyrroles, phenols, sulfur compounds, and / or terpenes. Aspect 13 is the following: The nut butter replica of any one of embodiments 1-12, wherein the VOCs comprise one or more acids. Aspect 14 is the following: 14. The nut butter replica of embodiment 13, wherein the one or more acids comprise at least one acid selected from the group consisting of isovaleric acid, acetic acid, L-lactic acid, butyric acid, 2-methylbutyric acid, 4-hydroxy-2-butenoic acid gamma-lactone, hexanoic acid, 4-hydroxybutanoic acid lactone, isobutyric acid, palmitic acid, pyruvic acid, heptanoic acid, octanoic acid, valeric acid, nonanoic acid, benzoic acid, oleic acid, propionic acid, lauric acid, myristic acid, n-capric acid isobutyl ester, pentadecanoic acid, 3-methylbutyl ester, stearic acid, 2-methylheptanoic acid, 4-hydroxybenzoic acid, 9-octadecenoic acid, ethyl ester, 2-oxobutyric acid, 5-hydroxyundecanoic acid lactone, and tridecanoic acid, or any combination thereof. Aspect fifteen is as follows: The nut butter replica of embodiment 13 or 14, wherein the one or more acids comprise at least one acid selected from the group consisting of isovaleric acid, acetic acid, L-lactic acid, and butyric acid. Aspect sixteen is as follows: 16. The nut butter replica of any one of embodiments 1-15, wherein the VOCs include one or more alcohols. Aspect 17 is the following: One or more alcohols may be 1-octen-3-ol, furfuryl alcohol, p-cresol, eugenol, phenethyl alcohol, 4-methyl-5-thiazoleethanol, (+ / -)2-methyl-1-butanol, amyl alcohol, heptyl alcohol, hexyl alcohol, isoamyl alcohol, nonyl alcohol, 2,3-butanediol, 1-octanol, 2-methoxy-4-vinylphenol, propylene glycol, 4-carbomer, 1-penten-3-ol, 3-hexanol, tetrahydrofuran, 17. The nut butter replica of embodiment 16, comprising at least one alcohol selected from the group consisting of furfuryl alcohol, (e)-2-octen-1-ol, 5-methylfurfuryl alcohol, 2-heptanol, 1-hexadecanol, 1-tetradecanol, guaiacol, benzyl alcohol, glycerol, 2-ethyl-1-hexanol, undecyl alcohol, 3-methyl-2-butanol, lauryl alcohol, 3-methyl-1-pentanol, and trans-2-decenol, or any combination thereof. Aspect eighteen is the following: 18. The nut butter replica of embodiment 16 or 17, wherein the one or more alcohols comprise at least one alcohol selected from the group consisting of 1-octen-3-ol, furfuryl alcohol, p-cresol, eugenol, phenethyl alcohol, and 4-methyl-5-thiazoleethanol. Aspect nineteen is the following: 19. The nut butter replica of any one of the preceding embodiments, wherein the VOCs include one or more aldehydes. Aspect 20 is the following: The one or more aldehydes are (E,E)-2,4-decadienal, 5-methylfurfural, benzaldehyde, furfural, valeraldehyde, 3-(methylthio)propionaldehyde, hexanal, isobutyraldehyde, vanillin, methional, phenylacetaldehyde, 3-furaldehyde, pentanal, 3-methylbutyraldehyde, 3-methyl-2-butenal, 4-methyl-5-thiazoleethanol acetate, 5-methyl-2-furancarboxaldehyde, 1-methyl-1h-pyrrole-2-carboxaldehyde, 2-methylbutyraldehyde, decanal, heptanal, nonanal, 2-phenyl-2-butenal, trans-2-heptenal, 2-undecenal, pipero 20. The nut butter replica of embodiment 19, comprising at least one aldehyde selected from the group consisting of aldehyde, 3-phenylpropionaldehyde, pyruvaldehyde, octanal, trans-2-hexenal, 1-ethyl-2-pyrrolecarboxaldehyde, 2-methylpentanal, cinnamaldehyde, 5-methyl-2-phenyl-2-hexenal, trans,trans-2,4-octadienal, 4-methyl-2-phenyl-2-pentenal, acetaldehyde, octanal propylene glycol acetal, (+ / -)-trans- and cis-2-hexenal propylene glycol acetal, and valeraldehyde propylene glycol acetal, or any combination thereof. Aspect 21 is the following: The nut butter replica of embodiment 19 or 20, wherein the one or more aldehydes comprise at least one aldehyde selected from the group consisting of (E,E)-2,4-decadienal, 5-methylfurfural, benzaldehyde, furfural, valeraldehyde, 3-(methylthio)propionaldehyde, hexanal, isobutyraldehyde, vanillin, methional, phenylacetaldehyde, 3-furaldehyde, pentanal, 3-methylbutyraldehyde, 3-methyl-2-butenal, 4-methyl-5-thiazoleethanol acetate, and 5-methyl-2-furancarboxaldehyde. Aspect 22 is the following: The nut butter replica of any one of embodiments 1-21, wherein the VOCs include one or more amines. Aspect 23 is the following: 23. The nut butter replica of embodiment 22, wherein the one or more amines comprise at least one amine selected from the group consisting of 2-amino-1-naphthalenol, 2-methoxy-benzenamine, 5-amino-1-naphthol, N,N-dimethyl-ethanamine, and N,N-dimethyl-methylamine, or any combination thereof. Aspect 24 is the following: The nut butter replica of any one of embodiments 1-23, wherein the VOCs include one or more benzenes. Aspect 25 is the following: 25. The nut butter replica of embodiment 24, wherein the one or more benzenes comprises at least one benzene selected from the group consisting of dihydrocoumarin, styrene, and toluene, or a combination thereof. Aspect 26 is the following: The nut butter replica of any one of embodiments 1-25, wherein the VOCs include one or more esters. Aspect 27 is the following: One or more esters may be isobutyl isobutyrate, heptyl formate, benzyl benzoate, phenethyl acetate, ethyl 2-methylbutyrate, ethyl benzoate, hexyl acetate, methyl heptanoate, methyl hexanoate, methyl octanoate, methyl valerate, p-tolyl acetate, phenethyl butyrate, methyl nicotinate, hexyl formate, phenethyl benzoate, 2-ethylhexyl benzoate, butyl isobutyrate, ethyl decanoate, ethyl laurate, ethyl myristate, ethyl octanoate, ethyl palmitate, methyl acetate, phenethyl decanoate, phenethyl octanoate, p- 27. The nut butter replica of embodiment 26, comprising at least one ester selected from the group consisting of propyl hydroxybenzoate, sec-methyl thioacetate, butyl acetate, isobutyl acetate, propyl acetate, tetrahydrofurfuryl acetate, ethyl nonanoate, ethyl heptanoate, ethyl hexanoate, ethyl lactate, heptyl acetate, isopropenyl acetate, methyl butyrate, methyl levulinate, methyl nonanoate, isoamyl acetate, butyl butyrate, ethyl pyruvate, methyl cinnamate, amyl formate, 2-ethylbutyl acetate, and isobutyl butyrate, or any combination thereof. Aspect 28 is the following: 28. The nut butter replica of any one of embodiments 26 or 27, comprising at least about 0.005 ppm esters. Aspect 29 is the following: The nut butter replica of any one of embodiments 1-28, wherein the VOCs include one or more furans. Aspect 30 is the following: 30. The nut butter replica of embodiment 29, wherein the one or more furans comprise at least one furan selected from the group consisting of 2-ethylfuran, 1-(2-furanyl)-ethanone, 2-pentylfuran, 2,5-dimethylfuran, 2-butylfuran, 2-heptylfuran, and 2-acetyl-5-methylfuran, or any combination thereof. Aspect 31 is the following: 31. The nut butter replica of embodiment 30, wherein the one or more furans comprises at least one furan selected from the group consisting of 2-ethylfuran and 1-(2-furanyl)-ethanone. Aspect 32 is the following: The nut butter replica of any one of embodiments 1-31, wherein the VOCs include one or more ketones. Aspect 33 is the following: One or more ketones may be selected from the group consisting of 2-heptanone, coffee furanone, cyclopentanone, gamma-decalactone, 2-methyltetrahydrofuran-3-one, 2-furyl methyl ketone, acetoin, acetophenone, delta-octalactone, 5-methyl-2-hepten-4-one, beta-damascenone, 2,3-pentanedione, 4-hydroxy-2,5-dimethyl-3(2h)-furanone, maltose, tetrahydrofuranone ... , 3,4-hexanedione, 1-penten-3-one, 2-nonanone, 2-octanone, 3-octen-2-one, 4-hexen-3-one, 4-methyl-3-penten-2-one, methyl 2-pyrrolyl ketone, methylcyclopentenolone, (e,e)-3,5-octadien-2-one, 2-pyrrolidone, γ-nonalactone, 3-octanone, γ-hexalactone, 2-butanone, 2 33. The nut butter replica of embodiment 32, comprising at least one ketone selected from the group consisting of 1-decane, 3-hepten-2-one, 4-heptanone, γ-heptalactone, 1-octen-3-one, 3-penten-2-one, β-angelicalactone, 3-methyl-2-cyclohexen-1-one, 4,5-dihydro-3(2h)thiophenone, 4-hydroxy-5-methyl-3(2h)-furanone, 2-pentanone, hydroxyacetone, benzophenone, ε-decalactone, 2,6-dimethyl-4-heptanone, 2,3-hexanedione, δ-hexadecalactone, cyclohexanone, γ-valerolactone, 6-methyl-5-hepten-2-one, propiophenone, 1-mercapto-2-propanone, and δ-hexalactone, or any combination thereof. Aspect 34 is the following: 34. The nut butter replica of embodiment 33, wherein the one or more ketones comprise at least one ketone selected from the group consisting of 2-heptanone, coffee furanone, cyclopentanone, gamma-decalactone, 2-methyltetrahydrofuran-3-one, 2-furyl methyl ketone, acetoin, acetophenone, delta-octalactone, 5-methyl-2-hepten-4-one, beta damascenone, 2,3-pentanedione, 4-hydroxy-2,5-dimethyl-3(2h)-furanone, maltol, and 3,4-hexanedione. Aspect 35 is the following: The nut butter replica of any one of embodiments 32-34, comprising at least about 0.0001 ppm of ketones. Aspect 36 is the following: The nut butter replica of any one of embodiments 1-35, wherein the VOCs comprise one or more lactones. Aspect 37 is the following: 37. The nut butter replica of embodiment 36, wherein the one or more lactones comprise at least one lactone selected from the group consisting of 5-hydroxy-2,4-decadienoic acid delta-lactone, 4,5-dimethyl-3-hydroxy-2,5-dihydro-furan-2-one, gamma decalactone, massoialactone, and sotolon, or any combination thereof. Aspect 38 is the following: The nut butter replica of embodiment 36 or 37, wherein the one or more lactones comprise 5-hydroxy-2,4-decadienoic acid δ-lactone. Aspect 39 is the following: The nut butter replica of any one of the preceding embodiments, wherein the VOCs include one or more phenols. Aspect 40 is the following: 40. The nut butter replica of embodiment 39, wherein the one or more phenols comprise at least one phenol selected from the group consisting of syringol, 4-ethylguaiacol, 1-(2-hydroxy-5-methylphenyl)-ethanone, 2,5-dimethylphenol, 2-methoxy-4-methylphenol, 2-methoxy-4-vinylphenol, 2-methoxy-phenol, 2-methyl-phenol, 4-ethylguaiacol, 4-ethylphenol, 4-ethyl-2-methoxy-phenol, 4-vinylphenol, eugenol, guaiacol, isoeugenol, p-cresol, phenol, syringol (2,6-dimethoxyphenol), vanillin erythro and / or threo-butan-2,3-diol acetal, and vanillyl ethyl ether, or any combination thereof. Aspect 41 is the following: The nut butter replica of embodiment 39 or 40, wherein the one or more phenolics comprises at least one phenolic selected from the group consisting of syringol and 4-ethylguaiacol. Aspect 42 is the following: The nut butter replica of any one of embodiments 39-41, comprising at least about 0.05 ppm phenols. Aspect 43 is the following: The nut butter replica of any one of the preceding embodiments, wherein the VOCs include one or more pyrazines. Aspect 44 is the following: The one or more pyrazines may be 2,3,5-trimethylpyrazine, 2,3-diethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethylpyrazine, 2-methylpyrazine, isopropenylpyrazine, tetramethylpyrazine, 2-methoxy-3(5 and 6)-isopropylpyrazine, 2-ethoxy-3-methylpyrazine, 2-ethyl-6-methylpyrazine, 3-ethyl-3,6-dimethyl-2h-pyrazine, 2,3,5,6-tetramethylpyrazine, 2-methyl-5-vinylpyrazine (re-gras), 3,5-diethyl-2-methylpyrazine, 44. The nut butter replica of embodiment 43, comprising at least one pyrazine selected from the group consisting of rupyrazine, pyrazine, 3-ethyl-2,6-dimethylpyrazine, 2-ethyl-5-methylpyrazine, 5-ethyl-2,3-dimethylpyrazine, 5h-5-methyl-6,7-dihydrocyclopenta(b)pyrazine, 5-isopropyl-2-methylpyrazine, isopropenylpyrazine, 2-acetyl-3-methylpyrazine, 2-acetyl-3-ethylpyrazine, 2-acetyl-3,5(and 6)-dimethylpyrazine, and 2(3),5-dimethyl-6,7-dihydro-5h-cyclopentapyrazine, and 2-isopropylpyrazine, or any combination thereof. Aspect 45 is the following: 45. The nut butter replica of embodiment 43 or 44, wherein the one or more pyrazines comprise at least one pyrazine selected from the group consisting of 2,3,5-trimethylpyrazine, 2,3-diethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethylpyrazine, 2-methylpyrazine, isopropenylpyrazine, tetramethylpyrazine, 2-methoxy-3(5 and 6)-isopropylpyrazine, 2-ethoxy-3-methylpyrazine, 2-ethyl-6-methylpyrazine, and 3-ethyl-3,6-dimethyl-2h-pyrazine. Aspect 46 is the following: The nut butter replica of any one of embodiments 1-45, wherein the VOCs include one or more pyridines. Aspect 47 is the following: 47. The nut butter replica of embodiment 46, wherein the one or more pyridines comprise at least one pyridine selected from the group consisting of 2-acetylpyridine, pyridine, 1-methyl-1,2,3,6-tetrahydropyridine, 1-methyl-piperidine, 2-methyl-pyridine, 3-ethylpyridine, 3-ethyl-pyridine, 3-methyl-pyridine, 3-propyl-pyridine, 3-pyridinol, and methyl nicotinate, or any combination thereof. Aspect 48 is the following: 48. The nut butter replica of embodiment 46 or 47, wherein the one or more pyridines comprise 2-acetylpyridine. Aspect 49 is the following: The nut butter replica of any one of embodiments 46-48, comprising about 1.68 ppm or less of pyridines. An embodiment 50 is as follows: The nut butter replica of any one of the preceding embodiments, wherein the VOCs comprise one or more pyrroles. Aspect 51 is the following: 51. The nut butter replica of embodiment 50, wherein the one or more pyrroles comprise at least one pyrrole selected from the group consisting of indole, 1-(1H-pyrrol-2-yl)-ethanone, 1-(2-furanylmethyl)-1H-pyrrole, 1-ethyl-1H-pyrrole, 1-methyl-1H-pyrrole, 1-methyl-1H-pyrrole-2-carboxaldehyde, 2-acetyl-1-methylpyrrole, 2-acetylpyrrole, and pyrrole, or any combination thereof. Aspect 52 is the following: 52. The nut butter replica of embodiment 50 or 51, wherein the one or more pyrroles comprise indole. Aspect 53 is the following: The nut butter replica of any one of the preceding embodiments, wherein the VOCs comprise one or more sugars or sugar alcohols. Aspect 54 is the following: 54. The nut butter replica of embodiment 53, wherein the one or more sugars or sugar alcohols comprise at least one sugar or sugar alcohol selected from the group consisting of ethyl maltol and maltol or a combination thereof. Aspect 55 is the following: The nut butter replica of any one of the preceding embodiments, wherein the VOCs include one or more sulfur compounds. Aspect 56 is the following: 56. The nut butter replica of embodiment 55, wherein the one or more sulfur compounds comprise at least one sulfur compound selected from the group consisting of dimethyl trisulfide, methyl sulfide, sec-methyl 3-methylbutanethioate, furfuryl mercaptan, diethyl disulfide, dimethyl disulfide, dimethyl sulfide, dimethyl sulfoxide, methanethiol, and methional, or any combination thereof. Aspect 57 is the following: 57. The nut butter replica of embodiment 55 or 56, wherein the one or more sulfur compounds comprise at least one sulfur compound selected from the group consisting of dimethyl trisulfide, methyl sulfide, s-methyl 3-methylbutanethioate, and furfuryl mercaptan. Aspect 58 is the following: The nut butter replica of any one of the preceding embodiments, wherein the VOCs comprise one or more terpenes. Aspect fifty-nin is the following: 59. The nut butter replica of embodiment 58, wherein the one or more terpenes comprise at least one terpene selected from the group consisting of limonene, linalool, pyrrole, d-α-pinene, δ-3-carene, naphthalene, styrene, 4-methylthiazole, α-phellandrene, o-methylanisole, p-mentha-1,4-diene, terpinolene, thiazole, o-cymene, 1-methylnaphthalene, 1-methylpyrrole, indole, n-furfurylpyrrole, trimethyloxazole, 1-nonene, 1-octene, 2-isobutyl-4,5-dimethyloxazole, 4-methyl-5-vinylthiazole, β-pinene, β-caryophyllene, camphene, p-cymene, 3,4-dimethylthiophene, and 4,5-dimethylthiazole, or any combination thereof. Aspect 60 is the following: 60. The nut butter replica of embodiment 59, wherein the one or more terpenes comprise at least one terpene selected from the group consisting of limonene and linalool. Aspect 61 is the following: The nut butter replica of any one of embodiments 1-60, wherein the VOCs comprise one or more thiophenes. Aspect 62 is the following: The nut butter replica of any one of the preceding aspects, wherein the VOC comprises 2,7-dimethyl-oxepin. Aspect 63 is the following: VOCs are (+ / -) 2-methyl-1-butanol, 1-methyl-1h-pyrrole-2-carboxaldehyde, 1-octen-3-ol, 1-penten-3-one, 2,3,5,6-tetramethylpyrazine, 2,3,5-trimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2,3-dimethylpyrazine, 2,3-pentanedione, 2,5-dimethylpyrazine, 2-ethyl-6-methylpyrazine, 2-methyl -5-vinylpyrazine (re-gras), 2-methylbutyraldehyde, 2-methylbutyric acid, 2-methylpyrazine, 2-methyltetrahydrofuran-3-one, 2-nonanone, 2-octanone, 2-pentylfuran, 3,5-diethyl-2-methylpyrazine, 3-octen-2-one, 4-hexen-3-one, 4-hydroxy-2-butenoic acid γ-lactone, 4-methyl-3-penten-2-one, 5-methylfurfural, acetoin, amyl alcohol, benzaldehyde, benzene, 1,3,5-trimethyl-, decanal, furfural, furfuryl alcohol, heptanal, heptyl alcohol, hexanal, hexanoic acid, hexyl alcohol, isoamyl alcohol, isobutyl isobutyrate, methyl 2-pyrrolyl ketone, methylcyclopentenolone, nonanal, nonyl alcohol, phenylacetaldehyde, pyrazine, pyryl Din, pyrrole, valeraldehyde, 2,3-butanediol, 2-phenyl-2-butenal, 3-ethyl-2,6-dimethylpyrazine, 5,6,7,8-tetrahydroquinoxaline, d-limonene, heptyl formate, trans-2-heptenal, 1-octanol, 2-acetyl-1-pyrroline, 2-undecenal, benzyl benzoate, cinnamaldehyde, (e)-, piperonal, vanillin, (e,e)-3,5-Octadien-2-one, 2-Ethyl-5-methylpyrazine, 2-Ethylfuran, 2-Heptanone, 2-Pyrrolidone, Caffeine, γ-Nonalactone, Maltol, Phenethyl Acetate, 2-Ethylpyrazine, 2-Methoxy-4-Vinylphenol, 3-Octanone, 3-Phenylpropionaldehyde, 4-Hydroxybutanoic Acid Lactone, α-Pinene, δ-3-Carene, Dihydrocoumarin, Ethyl 2-Methylbutyrate, Ethyl Benzoate, γ-Hexalactone, Hexyl Acetate, Isobutyric Acid, Isovaleric acid, naphthalene, phenethyl alcohol, propylene glycol, styrene, 4-methylthiazole, α-phellandrene, methylsulfinylmethane, palmitic acid, pyruvaldehyde, pyruvic acid, 2,5-dimethylfuran, 2-butanone, 2-butylfuran, 2-decanone, 3-hepten-2-one, 4-carbomer, 4-heptanone, 4-methyl-5-thiazoleethanol, 5-ethyl-2,3-dimethylpyrazine, butyric acid, δ-octalactone, γ-heptanone Talactone, heptanoic acid, methyl heptanoate, methyl hexanoate, methyl octanoate, methyl valerate, octanal, octanoic acid, o-methylanisole, p-mentha-1,4-diene, terpinolene, thiazole, trans-2-hexenal, valeric acid, 1-octen-3-one, 1-penten-3-ol, 3-hexanol, 3-penten-2-one, β-angelica lactone, nonanoic acid, o-cymene, p-tolyl acetate, tetrahydrofurfuryl alcohol, 1-methylnaphthalene talen, 3-furaldehyde, 3-methyl-2-cyclohexen-1-one, l-rhamnose, (e)-2-octen-1-ol, 1-ethyl-2-pyrrolecarboxaldehyde, 1-methylpyrrole, 2-acetyl-2-thiazoline, 2-methylpentanal, 3-n-butylphthalide, 4,5-dihydro-3(2h)thiophenone, 4-hydroxy-2,5-dimethyl-3(2h)-furanone, 4-hydroxy-5-methyl-3(2h)-furanone, 5h-5-methyl-6,7-Dihydrocyclopenta(b)pyrazine, 5-isopropyl-2-methylpyrazine, 5-methylfurfuryl alcohol, acetophenone, benzoic acid, cyclopentanone, dimethyl disulfide, dimethyl trisulfide, indole, isopropenylpyrazine, n-furfurylpyrrole, oleic acid, phenethyl butyrate, propionic acid, trimethyloxazole, 2-heptanol, 2-pentanone, l-tyrosine, methyl nicotinate, 1 -Nonene, 1-octene, cinnamaldehyde, hydroxyacetone, hexyl formate, phenethyl benzoate, 1-hexadecanol, 1-tetradecanol, 2-ethylhexyl benzoate, benzophenone, butyl isobutyrate, ε-decalactone, ethyl decanoate, ethyl laurate, ethyl myristate, ethyl octanoate, ethyl palmitate, guaiacol, lauric acid, methyl acetate, myristic acid, n-capric acid isobutyl ester , pentadecanoic acid, 3-methylbutyl ester, phenethyl decanoate, phenethyl octanoate, propyl p-hydroxybenzoate, stearic acid, 2,6-dimethylpyrazine, 2-acetyl-3-methylpyrazine, benzyl alcohol, menthol racemic, s-methyl thioacetate, 2-methoxy-3(5 and 6)-isopropylpyrazine, glycerol, 2-ethyl-1-hexanol, (tri-)acetin, 5-methyl-2-phenyl-2-hexenal, butyl acetate, undecyl alcohol, isobutyl acetate, propyl acetate, tetrahydrofurfuryl acetate, 2-isobutyl-4,5-dimethyloxazole, 2,6-dimethyl-4-heptanone, 4-methyl-5-vinylthiazole, β-pinene, 2,3-hexanedione, 3-(methylthio)propionaldehyde, β-caryophyllene, δ-hexadecalactone, difurfuryl ether, trans,trans-2,4-Octadienal, 2-Methylheptanoic acid, Ethyl nonanoate, 2-heptylfuran, Camphene, Cyclohexanone, Ethyl heptanoate, Ethyl hexanoate, Ethyl lactate, γ-Valerolactone, Heptyl acetate, Isopropenyl acetate, Methyl butyrate, Methyl levulinate, Butylamine, Methyl nonanoate, 3-Methyl-2-butanol, 6-Methyl-5-hepten-2-one, Isoamyl acetate, 2-Acetyl-3-ethylpyrazine, 2-Acetylpyridine, Butyl butyrate, Lauryl alcohol, p-Cymene, 3,4-Dimethylthiophene, 4-Hydroxybenzoic acid, 9-Octadecenoic acid, Ethyl ester, Ethyl pyruvate, Isopropylamine, 3-Methyl-1-pentanol, 2-Oxobutyric acid, 4-Methyl-2-phenyl 63. The nut butter replica of any one of embodiments 1-62, comprising at least 20, at least 30, at least 40, or at least 50 compounds selected from the group consisting of 1-pentenal, 2-acetyl-3,5 (and 6)-dimethylpyrazine, trimethylamine, 2(3),5-dimethyl-6,7-dihydro-5h-cyclopentapyrazine, methyl cinnamate, amyl formate, 5-hydroxyundecanoic acid lactone, propiophenone, 2-isopropylpyrazine, 2-ethylbutyl acetate, 2-acetyl-5-methylfuran, acetaldehyde, γ-decalactone, trans-2-decenol, 4,5-dimethylthiazole, isobutyl butyrate, tridecanoic acid, and 1-mercapto-2-propanone. Aspect 64 is the following: VOCs: 2,3,5-trimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2,3-diethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethylpyrazine, 2-methylpyrazine, isopropenylpyrazine, tetramethylpyrazine, (E,E)-2,4-decadienal, 1-octen-3-ol, 2-ethylfuran, 2-heptanone, 5-methylfurfural, benzaldehyde, coffee furanone, cyclopentanone, DMTS, furfural, γ-decalactone, limonene, pyridine, 4-ethylguaiacol, furfuryl mercaptan, 2-pentanol, methional, acetic acid, 2-furyl methyl ketone, methyl thioisovalerate, acetoin, 3-methylbutanoic acid 64. The nut butter replica of any one of embodiments 1-63, comprising at least 10, at least 20, at least 30, at least 40, or at least 50 compounds selected from the group consisting of dimethyl sulfide, butyric acid, 2-mercaptopropionate propyl, 2,4,6-trimethylphenol (mesitol), gamma valerolactone, delta octalactone, delta decalactone, whiskey lactone, p-cresol, 3-(methylthio)propionaldehyde, isobutyraldehyde, delta octalactone, 5-methyl-2-hepten-4-one, linalool, valeraldehyde, beta-damascenone, eugenol, vanillin, 2,3-pentanedione, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, maltol, L-lactic acid, and 2-acetylpyridine. Aspect 65 is the following: The nut butter replica of any one of embodiments 1-64, wherein the VOCs have less than about 95% or less than about 85% identity to the VOCs in a single reference nut butter. Aspect 66 is the following: 66. The nut butter replica of any one of the preceding embodiments, wherein the nut butter replica comprises at least 71 VOCs, and no more than 70 of the VOCs are found in a single reference nut butter. Aspect 67 is the following: The nut butter replica of any one of the preceding embodiments, wherein the nut butter replica comprises at least 51 VOCs, and no more than 50 of the VOCs are found in a single reference nut butter. Aspect 68 is the following: 68. The nut butter replica of any one of the preceding embodiments, wherein the one or more isolated non-volatile compounds do not include at least one compound selected from the group consisting of homoserine, nicotinic acid, valine, proline, arginine, B-alanine-2, asparagine, glutamic acid, phenylalanine, leucine, lysine, glycine, serine, arabitol, fructose, mannitol, catechin, epicatechin, sorbitol, sucrose, trehalose, sotolone, vanillin, 2-ethyl-2-hydroxybutyric acid, and ricinoleic acid. Aspect 69 is the following: The one or more isolated non-volatile compounds are 8-hydroxyquinoline, quinoline, chlorogenic acid, fraxetin, strawberry furanone acetate, luteolin-7-O-glucoside, inosine, trigonelline, trans-4-hydroxyproline, carnosine, cystine, kynurenic acid, ornithine, cysteine, pyridoxine, adenine, glucosamine, D-glucuronic acid, quinic acid, tartaric acid, fumaric acid, succinic acid, 3,4-dihydroxybenzoic acid, 2-furoic acid, camphoric acid, ribose, adipic acid, rutin, xylose, 69. The nut butter replica of any one of embodiments 1-68, comprising at least one compound selected from the group consisting of sucrose, galactose, vanillic acid, syringic acid, polydatin, cytosine, 4-guanidinobutyric acid, uracil, tyramine, tryptamine, maple furanone, acetanilide, benzaldehyde, sorbic acid, B-ionone, muramic acid, trans,trans-muconic acid, gentisic acid, 6,7-dihydroxycoumarin, tropic acid, 6-hydroxy-2-naphthoic acid, propyl gallate, hesperetin, and caffeic acid. An embodiment 70 is as follows: The nut butter replica of any one of aspects 1-69, wherein at least one of the following is true, in any combination: (a) chlorogenic acid is present in an amount of at least about 32 ppm; (b) propyl gallate is present in an amount of at least about 5.0 ppm; (c) hesperetin is present in an amount of at least about 0.08 ppm; or (d) caffeic acid is present in an amount of at least about 0.15 ppm. Aspect 71 is the following: 71. The nut butter replica of any one of the preceding embodiments, wherein the one or more isolated non-volatile compounds comprise one or more of acids, aldehydes, alkaloids, amines, amino acids, furans, ketones, lactones, nucleotides, nucleotide monophosphates or nucleic acid bases, proteins or peptides, pyrazines, pyridines, sugars or sugar alcohols, tannins, phenols, fats, salts, emulsifiers, polyphenols, or anthocyanins, or xanthines. Aspect 72 is the following: 72. The nut butter replica of any one of the preceding embodiments, wherein the one or more isolated non-volatile compounds comprise one or more of acids, aldehydes, amino acids, lactones, pyrazines, tannins, phenols, fats, salts, emulsifiers, polyphenols, or anthocyanins, or xanthins. Aspect 73 is the following: The nut butter replica of any one of the preceding embodiments, wherein the one or more isolated non-volatile compounds comprise one or more acids. Aspect 74 is the following: 74. The nut butter replica of embodiment 73, wherein the one or more acids comprise at least one acid selected from the group consisting of adipic acid, trans-ferulic acid, sinapic acid, salicylic acid, pantothenic acid, caffeic acid, vanillic acid, syringic acid, coumaric acid, sorbic acid, kynurenic acid, D-glucuronic acid, quinic acid, malic acid, pyruvic acid, tartaric acid, lactic acid, citric acid, fumaric acid, succinic acid, gallic acid, 2-furoic acid, 3,4-dihydroxybenzoic acid, 2-isopropylmalic acid, D-gluconic acid, 4-methoxycinnamic acid, 2-ethyl-2-hydroxybutyric acid, ricinoleic acid, DL-hydroxystearic acid, nicotinic acid, chlorogenic acid, cholic acid, and hydroxybutyric acid, or any combination thereof. Aspect 75 is the following: The nut butter replica of any one of the preceding embodiments, wherein the one or more isolated non-volatile compounds comprise one or more aldehydes. Aspect 76 is the following: 76. The nut butter replica of embodiment 75, wherein the one or more aldehydes comprise vanillin. Aspect 77 is the following: 77. The nut butter replica of embodiment 75 or 76, wherein the aldehydes are present in an amount of at least about 0.001 ppm. Aspect 78 is the following: The nut butter replica of any one of the preceding embodiments, wherein the one or more isolated non-volatile compounds comprise one or more alkaloids. Aspect 79 is the following: 79. The nut butter replica of embodiment 78, wherein the one or more alkaloids comprise piperine. An embodiment 80 is the following: The nut butter replica of any one of the preceding embodiments, wherein the one or more isolated non-volatile compounds comprise one or more amines. Aspect 81 is the following: The nut butter replica of embodiment 80, wherein the one or more amines comprise tryptamine. Aspect 82 is the following: The nut butter replica of any one of the preceding embodiments, wherein the one or more isolated non-volatile compounds comprise one or more amino acids. Aspect 83 is the following: 83. The nut butter replica of embodiment 82, wherein the one or more amino acids comprise at least one amino acid selected from the group consisting of phenylalanine, leucine, glucosamine, methionine, GABA, tyrosine, lysine, histidine, glycine, serine, aspartic acid, isoleucine, tryptophan, valine, proline, carnitine, arginine, B-alanine-2, threonine, glutamine, asparagine, glutamic acid, betaine, pipecolic acid, citrulline, carnosine, and homoserine, or any combination thereof. Aspect 84 is the following: The nut butter replica of any one of the preceding embodiments, wherein the one or more isolated non-volatile compounds comprise one or more furans. Aspect 85 is the following: 85. The nut butter replica of embodiment 84, wherein the one or more furans comprises hydroxymethylfurfural. Aspect 86 is the following: The nut butter replica of any one of the preceding embodiments, wherein the one or more isolated non-volatile compounds comprise one or more ketones. Aspect 87 is the following: 87. The nut butter replica of embodiment 86, wherein the one or more ketones comprise at least one ketone selected from the group consisting of 2(5H)-furanone, 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone, acetovanillone, and methyl-2-pyrrolyl ketone, or any combination thereof. Aspect 88 is the following: The nut butter replica of any one of the preceding embodiments, wherein the one or more isolated non-volatile compounds comprise one or more lactones. Aspect 89 is the following: 89. The nut butter replica of embodiment 88, wherein the one or more lactones comprise sotolon. An embodiment 90 is the following: The nut butter replica of any one of the preceding embodiments, wherein the one or more isolated non-volatile compounds comprise one or more nucleotides, nucleotide monophosphates, or nucleic acid bases. Aspect 91 is the following: The nut butter replica of embodiment 90, wherein the one or more nucleotides, nucleotide monophosphates, or nucleobases comprise at least one nucleotide, nucleotide monophosphate, or nucleobase selected from the group consisting of adenine, AMP, CMP, cytidine, cytosine, guanine, and uracil, or any combination thereof. Aspect 92 is the following: The nut butter replica of any one of the preceding embodiments, wherein the one or more isolated non-volatile compounds comprise one or more proteins or peptides. Aspect 93 is the following: 93. The nut butter replica of embodiment 92, wherein the one or more proteins or peptides comprise carnosine. Aspect 94 is the following: The nut butter replica of any one of the preceding embodiments, wherein the one or more isolated non-volatile compounds comprise one or more pyrazines. Aspect 95 is the following: 95. The nut butter replica of embodiment 94, wherein the one or more pyrazines comprise at least one pyrazine selected from the group consisting of 2,3,5,6-tetramethylpyrazine, 2,3,5-trimethylpyrazine, and 2,3-dimethylpyrazine, or any combination thereof. Aspect 96 is the following: The nut butter replica of any one of the preceding embodiments, wherein the one or more isolated non-volatile compounds comprise one or more pyridines. Aspect 97 is the following: 97. The nut butter replica of embodiment 96, wherein the one or more pyridines comprise at least one pyridine selected from the group consisting of pyridine and pyroxidine or a combination thereof. Aspect 98 is the following: The nut butter replica of any one of the preceding embodiments, wherein the one or more isolated non-volatile compounds comprise one or more sugars or sugar alcohols. Aspect 99 is the following: 99. The nut butter replica of embodiment 98, wherein the one or more sugars or sugar alcohols comprise at least one sugar or sugar alcohol selected from the group consisting of arabitol, fructose, rhamnose, mannitol, glucose, lactose, xylose, sorbitol, fucose, galactose, mannose, sucrose, myo-inositol, trehalose, allulose, monk fruit, stevia, maltitol, isomalt, tagatose, and stachyose, or any combination thereof. The embodiment 100 is as follows: 99. The nut butter replica of any one of the preceding embodiments, wherein the one or more isolated non-volatile compounds comprise one or more tannins, phenols, polyphenols, or anthocyanins. Aspect 101 is the following: 100. The nut butter replica of embodiment 100, wherein the one or more tannins, phenols, polyphenols, or anthocyanins comprise at least one tannin, phenol, polyphenol, or anthocyanin selected from the group consisting of catechin, ellagic acid, epicatechin, epicatechin gallate, gallic acid, hesperetin, methyl gallate, polydatin, propyl gallate, quercetin, resveratrol, rutin, salicylic acid, sinapic acid, syringaldehyde, syringic acid, trans-ferulic acid, tyramine, and vanillic acid, or any combination thereof. Aspect 102 is the following: The nut butter replica of any one of the preceding embodiments, wherein the one or more isolated non-volatile compounds comprise one or more xanthines. Aspect 103 is the following: The nut butter replica of embodiment 102, wherein the one or more xanthines comprise theobromine. Aspect 104 is the following: The nut butter replica of any one of embodiments 1-103, wherein the one or more isolated non-volatile compounds comprises a stabilizer fat. Aspect 105 is the following: The nut butter replica of embodiment 104, wherein the one or more stabilizing fats include hydrogenated oils, palm oil, kernel oil, shea oil, cottonseed oil, and / or other fats and vegetable oils. Aspect 106 is the following: The nut butter replica of any one of the preceding embodiments, wherein the one or more isolated non-volatile compounds comprises a cocoa product. Aspect 107 is the following: The nut butter replica of embodiment 106, wherein the one or more cocoa products comprise cocoa powder, cocoa butter, and / or chocolate. Aspect 108 is the following: The nut butter replica of any one of the preceding embodiments, wherein the one or more isolated non-volatile compounds comprises an emulsifier. Aspect 109 is the following: The nut butter replica of embodiment 108, wherein the one or more emulsifiers comprise lecithin. The embodiment 110 is as follows: The nut butter replica of any one of embodiments 1-109, wherein the one or more isolated non-volatile compounds comprises a substrate. Aspect 111 is the following: The nut butter replica of embodiment 110, wherein the substrate comprises grape seeds, sunflower seeds, sunflower kernels, sunflower meal or flour, sunflower oil, other processed or unprocessed grains or grain products, legumes or legume seeds, oil plants or oil seeds, fruits or fruit products, roots, tubers, or root products or tuber products, sugar processing by-products, and / or other plant by-products. Aspect 112 is the following: The nut butter replica of any one of the preceding embodiments, wherein the one or more isolated non-volatile compounds comprises a liquid medium. Aspect 113 is the following: The nut butter replica of embodiment 112, wherein the liquid medium comprises water, milk, plant-based milk, and / or other dairy alternatives. Aspect 114 is the following: The one or more non-volatile compounds are 2(5H)-furanone, 2,3,5,6-tetramethylpyrazine, 2,3,5-trimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-2-hydroxybutyric acid, 2-furoic acid, 2-isopropylmalic acid, 3,4-dihydroxybenzoic acid, 4-guanidinobutyric acid, 4-methoxycinnamic acid, 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone, acetovanillone, adenine, adipic acid, AMP, arabitol, arginine, Asparagine, Aspartic acid, β-alanine, Betaine, Caffeic acid, Caffeine, Carnitine, Carnosine, Catechin, Choline, Cinnamic acid, Citric acid, Citrulline, CMP, Coumaric acid, Cysteine, Cystine, Cytidine, Cytosine, D-Gluconic acid, D-Glucuronic acid, DL-Hydroxystearic acid, Ellagic acid, Epicatechin, Epicatechin gallate, Fructose, Fumaric acid, GABA, Galactose, Gallic acid, Glucosamine, Glucose, Glutamic acid, Glutamine, Glycine, guanine, hesperetin, histidine, homoserine, hydroxymethylfurfural, isoleucine, kynurenic acid, lactic acid, leucine, lysine, malic acid, mannitol, mannose, methionine, methyl gallate, methyl-2-pyrrolyl ketone, inositol, ornithine, pantothenic acid, phenylalanine, pipecolic acid, piperine, polydatin, proline, propyl gallate, pyridine, pyridoxine, pyruvic acid, quercetin, quinic acid, resveratrol, rum 114. The nut butter replica of any one of embodiments 1-113, further comprising at least ten compounds selected from the group consisting of: sucrose, ribose, rutin, salicylic acid, serine, sinapic acid, sorbic acid, sorbitol, sotolon, succinic acid, syringaldehyde, syringic acid, tartaric acid, threonine, trans-4-hydroxyproline, trans-ferulic acid, tryptamine, tryptophan, tyramine, tyrosine, uracil, valine, vanillic acid, vanillin, and xylose. Aspect 115 is the following: 115. The nut butter replica of any one of the preceding embodiments, wherein the one or more isolated non-volatile compounds comprise at least five or at least ten compounds selected from the group consisting of 2,3,5-trimethylpyrazine, 2,3-dimethylpyrazine, aspartic acid, caffeine, choline, citric acid, lactic acid, sotolone, succinic acid, trans-ferulic acid, vanillic acid, and vanillin. Aspect 116 is the following: The nut butter replica of any one of embodiments 1 to 115, wherein the one or more isolated non-volatile compounds have an identity of less than about 95% or less than about 85% to the isolated non-volatile compounds in a single reference nut butter. Aspect 117 is the following: The nut butter replica of any one of embodiments 1-116, wherein the nut butter replica comprises at least 11 isolated non-volatile compounds, and 10 or less of the isolated non-volatile compounds are found in a single reference nut butter. Aspect 118 is the following: Escherichia coli (E.coli, Salmonella spp., Brettanomyces spp., Lactobacillales, Saccharomyces spp., Acremonium strictum, Chrysonilia sitophila, Cladosporium oxysporum, Fusarium oxysporum, Mortierella alpina, Mucor plumbeus, Paecilomyces viridis, Penicillium chrysogenum, Penicillium citreonigrum citreonigrum, Penicillium decumbens, Penicillium purpurogenum, Trichoderma longibrachiatum, Trichoderma viride, Verticillium psariote psalliotae), mold, mildew, rot, insects, insect eggs, insect filth, rodent filth, mammalian waste, hydrogen sulfide, hydrogen disulfide, 2,4,6-trichloroanisole, 2,4,6-tribromoanisole, aflatoxin, aldrin, dieldrin, benzenehexachloride, chlordane, dichlorodiphenyltrichloroethane (DDT), dichlorodiphenyldichloroethylene (DDE), dichlorodiphenyldichloroethane (TDE), dimethylnitrosamine (nitrosodimethylamine), ethylene dibromide (EDB), heptachlor, heptachlor epoxide, lindane, mercury, methanol, ethylene glycol, dichloromethane, tree nut protein allergens, peanut protein allergens, and heavy metals. Aspect 119 is the following: The nut butter replica of any one of embodiments 1-118, which is a solution, suspension, or emulsion. An embodiment 120 is as follows: The nut butter replica of embodiment 119, wherein the solution, suspension, or emulsion is a nut butter spread or a nut butter coating. Aspect 121 is the following: The nut butter replica of any one of aspects 1-120, which is water soluble. Aspect 122 is the following: Water, one or more isolated VOCs that are water soluble; one or more isolated non-volatile compounds that are water soluble; forming a mixture comprising: Oil and one or more isolated VOCs that are lipophilic; one or more isolated non-volatile compounds that are lipid-soluble; forming a substrate emulsion comprising: mixing the aqueous solution with the emulsion to form the nut butter replica 16. A method for preparing a nut butter replica comprising: Aspect 123 is the following: The method of embodiment 122, wherein the step of forming an emulsion comprises homogenization. Aspect 124 is the following: 124. The method of embodiment 122 or 123, wherein the oil comprises corn oil, sunflower oil, palm oil, soybean oil, cocoa butter, shea oil, kernel oil, or coconut oil. Aspect 125 is the following: The method of any one of aspects 122-124, further comprising the step of agglomerating the flavor mixture. Aspect 126 is the following: The method of embodiment 125, wherein the step of agglomerating the flavor mixture comprises pneumatic mixing, steam jet, fluidized bed, pan, or spray drying, drum, mixer, roller, or extrusion agglomeration. Aspect 127 is the following: The method of any one of embodiments 122-126, wherein the nut butter replica comprises a solid substrate. Aspect 128 is the following: The method of embodiment 127, further comprising the step of applying the flavor mixture to a solid substrate. Aspect 129 is the following: The method of embodiment 128, wherein the step of applying the flavor mixture comprises spray application of the flavor mixture. An embodiment 130 is as follows: 130. The method of any one of embodiments 127-129, wherein the solid substrate comprises a processed or unprocessed grain or grain product, a legume or legume seed, an oil plant or oil seed, a fruit or fruit product, a root, tuber, or root product or tuber product, a sugar processing by-product, or other plant by-product. Aspect 131 is the following: The method of any one of embodiments 127-130, wherein the solid substrate comprises grape seeds or other fruit seeds (e.g., seeds from raspberries, cranberries, blackberries, and / or strawberries). Aspect 132 is the following: (a) the one or more isolated VOCs include at least one VOC that is not present in a corresponding reference nut butter; (b) the one or more isolated VOCs are free of at least one VOC present in a corresponding reference nut butter; (c) one or more isolated VOCs are present in the nut butter replica in a total amount of at least 100 ppm; (d) the one or more isolated non-volatile compounds include at least one non-volatile compound that is not present in a corresponding reference nut butter; or (e) the one or more isolated non-volatile compounds are free of at least one non-volatile compound present in a corresponding reference nut butter; The method of any one of embodiments 122 to 131. EXAMPLES

[0239] Example 1 – LCMS of Reference Nut Butters LC-MS was used to measure the levels of various non-volatile compounds in several reference nut butter samples according to the following method.

[0240] All analyses were performed on a Thermo Ultimate 3000 Ultra-Performance Liquid Chromatograph (UPLC) interfaced with a Thermo Scientific Q-Exactive high-resolution mass spectrometer (MS). XCalibur software was used for data acquisition and mass spectrometer parameters were as follows for all methods: Polarity: Positive or negative mode indicated for each method Resolution: 70,000 Scan range: 60-900 m / z for all methods except for the lipid method, which is 134-2000 m / z Isolation window: 1.5 m / z MS / MS collision energy: 30

[0241] Preparation of analytical standards: Stock solutions for each compound were made in 50% methanol at a concentration of 1 mg / mL. Each compound was then serially diluted to generate a 15-point standard curve ranging from 10 ng / mL to 20 μg / mL. Standard curves were run with combinations of 7 to 12 compounds from each category for each set, unless there was an overlap in retention time that would interfere with quantification.

[0242] The retention time for each compound was previously determined by running analytical standards at a 20 μg / mL dilution and identifying the compound based on accurate mass.

[0243] In all cases, 5 μL of each standard mixture was injected through the autosampler and LC into the MS. Separation was performed on a chromatographic column specific to each compound class. Conditions for each chromatographic method, including columns, mobile phases, and gradients used for each method, are described below.

[0244] As shown in Table 1A-D, several types of columns and different limits of detection (LOD) for different compounds were used.

[0245] Table 1A. List of compounds quantified by each method in the Round 1 assay. TIFF2024525484000001.tif150158

[0246] Table 1B. LODs (pg / mL, ng / mL, or ug / mL) for standards quantified in Round 1 assay TIFF2024525484000002.tif24128TIFF2024525484000003.tif21085

[0247] Table 1C. Additional LODs for quantified standards TIFF2024525484000004.tif61128

[0248] Table 1D. Methods and LODs for detected compounds TIFF2024525484000005.tif137142TIFF2024525484000006.tif215142TIFF2024525484000007.tif218142TIFF2024525484000008.tif46142

[0249] Quantification of Amino Acids and Similar Polar Compounds: To assess polar compounds that may carry a positive charge, a HILIC (hydrophilic interaction liquid chromatography) column was used. The mobile phase used with this column included A: H2O + 5 mM ammonium acetate + 0.1% TFA (trifluoroacetic acid), and B: 90 / 10 ACN (acetonitrile) / H2O + 5 mM ammonium acetate + 0.1% TFA. The duration of each chromatographic run was 27.5 minutes and the column temperature was maintained at 40°C. The column used was a Phenomenex Luna, 3 μm NH2, 100 Å, 150 x 2 mm (product #00F-4377-B0) and the guard column was a Phenomenex Security Guard Cartridge, NH2, 4 x 2 mm (#PRD-196870).

[0250] Table 2. HILIC positive mode gradient conditions TIFF2024525484000009.tif41128

[0251] Sugar and sugar alcohol quantification: The same HILIC column used for amino acid quantification was used for sugar quantification, but the MS polarity was run in negative mode. The same mobile phase was used, but the gradient was slightly modified to aid retention. The column temperature was also kept at 50°C for better peak shape and isobaric sugar separation.

[0252] Table 3: HILIC negative mode gradient conditions TIFF2024525484000010.tif53128

[0253] Quantification of non-polar compounds: A C18 column was used to assess non-polar compounds since they are retained on long carbon chains under polar conditions. The method was run in both positive and negative modes depending on each compound, which is better ionized with a positive or negative charge, respectively. The mobile phase used for the method was A: H2O+0.1% FA, and B: Methanol, and the column temperature was kept at 50°C. The column used was an Agilent Poroshell 120, EC-C18 2.7μm, 3.0×100mm (product #695975-302).

[0254] Table 4: C18 positive / negative mode gradient conditions TIFF2024525484000011.tif41128

[0255] Quantification of organic acids and polar compounds with similar charge: To investigate organic acids, a charged C18 column was used. The gradient used for the organic method was the same as the C18 non-polar method shown in Table 8. For this method, the mobile phase B was modified to B:ACN+0.1% FA. The column used was Phenomenex Luna Omega, 1.6 μm, PS C18 100 Å, 100×2.1 mm (product #00D-4752-AN).

[0256] Data analysis: Data analysis methods were developed by XCalibur Processing Setup program, and methods were created for each standard cassette for each LC method. For each standard, the compound mass and retention time were added, and for each standard, the calibration level was applied. To calculate the concentration in the samples, the samples and standards for each run were processed together using XCalibur Quan software, and the concentration was calculated based on the calibration curve of each compound. The detection limit for each standard was determined by running each standard curve at low levels until no detection was observed.

[0257] Quantification of organic acids: A Synergi Hydro reversed phase column was used to assess organic acids since organic acids are retained on charged stationary phases under polar conditions. The method was run in negative ionization mode. The mobile phases used for the method were A: H2O + 0.1% FA, and B: Acetonitrile + 0.1% FA, and the column temperature was kept at 50°C. The column used was a Phenomenex Synergi 2.5μm Hydro RP, 100Å, 100×2mm (product #00D-4387-B0).

[0258] Table 5. Synergi Hydro negative mode gradient conditions TIFF2024525484000012.tif41128

[0259] The levels of non-volatile compounds measured in the reference nut butter samples are shown in Table 6.

[0260] Table 6. LCMS of reference nut butters TIFF2024525484000013.tif229148TIFF2024525484000014.tif229153TIFF2024525484000 015.tif229153TIFF2024525484000016.tif229153TIFF2024525484000017.tif229155TIFF 2024525484000018.tif229153TIFF2024525484000019.tif229153TIFF2024525484000020.tif229153TIFF2024525484000021.tif229153TIFF2024525484000022.tif22940NF=Not Found

[0261] Example 2 - Producing Nut Butter Replicas from Plant Seeds and Other Plant Materials To produce the nut butter replica, the following procedure was used: First, whole seeds were washed in various equipment in a washing room (e.g., destoner, scalping deck, suction channel, sizing deck, optical sorter, and / or winnowing process). This allows the removal of unwanted shells and broken materials as well as other products of agricultural origin (stones, grape skins, stems, wood, etc.). Next, the seeds were treated with a caustic solution (e.g., sodium hydroxide, potassium hydroxide, etc.) and then placed in hot (e.g., 75°C) water with stirring for 30 minutes to 2 hours to reach a pH of 8-9. After dutch, the seed mixture was dried (e.g., by tray drying, spray drying, drum drying, or vacuum drying methods). The dried seeds were either sieved and the two streams dried separately; or the water was evaporated from the slurry in a vacuum. The seeds were then roasted using convection, conduction, or a combination of the two. The roasting process may include air / convection roasting, oil roasting, impingement oven roasting, convection oven roasting, steam injection roasting, or drum roasting. The seeds from the roasting process were dry ground using a mill (e.g., a crusher mill, a burr mill, an espresso grinder, a stone mill, or jet milling). The ground seeds were sieved using a vibrating sieve, if necessary. The ground seeds were then combined and mixed with sugar, seed meal / flour, and other non-volatile materials in a jacketed mixer. The slurry can be pumped to a continuous rotor-stator particle size reducer. The mixture was then pumped directly to a refiner to refine the material. The mixture was then transferred to a jacketed mixer and mixed with stabilized fats, volatiles, syrups, other non-volatile materials, and wet ground plant kernels. Finally, the nut butter replica was packaged after the process was completed.

[0262] Example 3 – GCMS of Reference Nut Butters GC-MS / MS was used to assess the amounts of various VOCs in traditional nut butters.

[0263] GC-MS / MS Conditions: All analyses were performed using an Agilent 7890B GC with a PAL RSI 85 autosampler interfaced with a 7000D Triple Quadrupole mass spectrometer and with an HS-SPME attachment. The SPME fiber for headspace (HS) solid-phase microextraction (SPME) experiments was a 1 cm, 50 / 30 μm DVB / CAR / PDMS fiber (Supelco; Bellefonte, PA). The HS-SPME autosampler conditions were as follows: 5 min pre-incubation time, 60° C. incubation temperature, 15 min extraction time, and 10 min desorption time. Post-desorption fiber conditioning time was 30 min. For liquid injection experiments, the injection volume was 0.5 μL. SPME injections were performed in splitless mode, and liquid injections were performed with a split ratio of 1:20 or 1:10 at a desorption temperature of 250° C. The column was a 30 m x 0.25 mm x 0.25 Agilent DBHeavyWax (Ultra Inert). Helium was used as the carrier gas at a constant flow rate of 1 mL / min. The MS ion source and interface temperatures were 250°C. The temperature program was as follows: an initial temperature of 40°C held for 0.5 min, then increased to 240°C at a rate of 10°C / min and held for 10 min, for a total run time of 30 min.

[0264] Target compound selection and MRM method development: The general workflow for GC-MS analysis is outlined below. Real samples were first analyzed by HS-SPME-GC / MS in full scan mode (m / z 30-300) to identify potential target compounds. Collected data were analyzed manually using Agilent MassHunter Qualitative Analysis version B.07.00 and also using Agilent MassHunter Unknowns Analysis version B.08.00. Additional compounds could be targeted based on literature research. Multiple reaction monitoring (MRM) optimization was performed using commercially available standards. First, full scan experiments were repeated with liquid injection (5 ppm in pure EtOH) to verify retention times and potential precursor ions. Product ion scans were performed using liquid injection and varying collision energies ranging from 5 to 25 V. Optimized MRM transitions and collision energies were selected and are shown in Table 7. A dynamic MRM (dMRM) method was developed for generation of calibration curves as follows: Compounds were partitioned into multiple methods to minimize simultaneous transitions (up to 6).

[0265] Quantification: Calibration for all compounds was performed using standard addition method. Solutions for SPME were prepared in 20mL amber vials as 10mL samples, or as 1mL samples diluted with 9mL milliQ water, or as 0.1mL samples diluted with 9.9mL milliQ water. The concentration range of added standards varied by compound based on the range expected in real samples. Addition solutions for standard addition of analytes were prepared in EtOH except for acids which were prepared in milliQ water. Addition solutions were added to samples at 10uL, 20uL, 30uL, and 40uL.

[0266] Data was analyzed using Agilent Quantitative Analysis (for QQQ). Values ​​reported as not detected (nd, zero) can be considered below the limit of detection (LOD) listed in Table 7. LOD was estimated based on the signal-to-noise ratio generated by MassHunter software.

[0267] Various reference nut butter samples were assayed by GC-MS; the levels of VOCs therein are shown in Table 8.

[0268] Table 7. GCMS transitions and figures of merit TIFF2024525484000023.tif229147TIFF2024525484000024.tif229152TIFF2024525484000025.tif229154 TIFF2024525484000026.tif229154TIFF2024525484000027.tif229154TIFF2024525484000028.tif229110

[0269] Table 8. GCMS of reference nut butters TIFF2024525484000029.tif203130TIFF2024525484000030.tif211129

[0270] Table 9. Exemplary Nut Butter Replica Formulations TIFF2024525484000031.tif65166

[0271] Other Aspects While the present invention has been described in conjunction with a detailed description, it should be understood that the above description is illustrative of the invention and is not intended to limit the scope of the invention as defined by the appended claims. Other aspects, advantages, and modifications are within the scope of the appended claims.

Claims

**Claim 1** One or more isolated volatile organic compounds (VOCs); and One or more isolated non-volatile compounds A nut butter replica comprising, (a) One or more isolated VOCs comprises at least one VOC not present in the corresponding reference nut butter, or (b) One or more isolated VOCs does not comprise at least one VOC present in the corresponding reference nut butter, or (c) One or more isolated VOCs is present in the nut butter replica in a total amount of at least 100 ppm, or (d) One or more isolated non-volatile compounds comprises at least one non-volatile compound not present in the corresponding reference nut butter, or One or more isolated non-volatile compounds does not comprise at least one non-volatile compound present in the corresponding reference nut butter, The nut butter replica. **Claim 2** One or more isolated VOCs are (+ / -)2-methyl-1-butanol, 1-methyl-1h-pyrrole-2-carboxaldehyde, 1-octen-3-ol, 1-penten-3-one, 2,3,5,6-tetramethylpyrazine, 2,3,5-trimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2,3-dimethylpyrazine, 2,3-pentanedione, 2,5-dimethylpyrazine, 2-ethyl-6-methylpyrazine, 2-methyl-5-vinylpyrazine (re-gras), 2-methylbutyraldehyde, 2-methylbutyric acid, 2-methylpyrazine, 2-methyltetrahydrofuran-3-one, 2-nonanone, 2-octanone, 2-pentylfuran, 3,5-diethyl-2-methylpyrazine, 3-octen-2-one, 4-hexen-3-one, 4-hydroxy-2-butenoic acid γ-lactone, 4-methyl-3-penten-2-one, 5-methylfurfural, acetoin, amyl alcohol, benzaldehyde, benzene, 1,3,5-trimethyl-, decanal, furfural, furfuryl alcohol, heptanal, heptyl alcohol, hexanal, hexanoic acid, hexyl alcohol, isoamyl alcohol, isobutyl isobutyrate, methyl 2-pyrrolyl ketone, methylcyclopentenolone, nonanal, nonyl alcohol, phenylacetaldehyde, pyrazine, pyridine, pyrrole, valeraldehyde, 2,3-butanediol, 2-phenyl-2-butenal, 3-ethyl-2,6-dimethylpyrazine, 5,6,7,8-tetrahydroquinoxaline, d-limonene, heptyl formate, trans-2-heptenal, 1-octanol, 2-acetyl-1-pyrroline, 2-undecenal, benzyl benzoate, cinnamaldehyde, (e)-, piperonal, vanillin, (e,e)-3,5-Octadien-2-one, 2-ethyl-5-methylpyrazine, 2-ethylfuran, 2-heptanone, 2-pyrrolidone, caffeine, γ-nonalactone, maltol, phenethyl acetate, 2-ethylpyrazine, 2-methoxy-4-vinylphenol, 3-octanone, 3-phenylpropionaldehyde, 4-hydroxybutanoic acid lactone, α-pinene, δ-3-carene, dihydrocoumarin, ethyl 2-methylbutyrate, ethyl benzoate, γ-hexalactone, hexyl acetate, isobutyric acid, isovaleric acid, naphthalene, phenethyl alcohol, propylene glycol, styrene, 4-methylthiazole, α-farnesene, methylsulfinylmethane, palmitic acid, pyruvaldehyde, pyruvic acid, 2,5-dimethylfuran, 2-butanone, 2-butylfuran, 2-decanone, 3-hepten-2-one, 4-carvomenthonol, 4-heptanone, 4-methyl-5-thiazoleethanol, 5-ethyl-2,3-dimethylpyrazine, butyric acid, δ-octalactone, γ-heptalactone, heptanoic acid, methyl heptanoate, methyl hexanoate, methyl octanoate, methyl valerate, octanal, octanoic acid, o-methylanisole, p-mentha-1,4-diene, terpinolene, thiazole, trans-2-hexenal, valeric acid, 1-octen-3-one, 1-penten-3-ol, 3-hexanol, 3-penten-2-one, β-angelicalactone, nonanoic acid, o-cymene, p-tolyl acetate, tetrahydrofurfuryl alcohol, 1-methylnaphthalene, 3-furaldehyde, 3-methyl-2-cyclohexen-1-one, l-rhamnose, (e)-2-octen-1-ol, 1-ethyl-2-pyrrolecarboxaldehyde, 1-methylpyrrole, 2-acetyl-2-thiazoline, 2-methylpentanal, 3-n-butylphthalide, 4,5-dihydro-3(2h)thiophenone, 4-hydroxy-2,5-dimethyl-3(2h)-furanone, 4-hydroxy-5-methyl-3(2h)-furanone, 5h-5-methyl-6,7-Dihydrocyclopenta(b)pyrazine, 5-isopropyl-2-methylpyrazine, 5-methylfurfuryl alcohol, acetophenone, benzoic acid, cyclopentanone, dimethyldisulfide, dimethyltrisulfide, indole, isopropenylpyrazine, n-furfurylpyrrole, oleic acid, phenethyl butyrate, propionic acid, trimethyloxazole, 2-heptanol, 2-pentanone, l-tyrosine, methyl nicotinate, 1-nonene, 1-octene, cinnamaldehyde, hydroxyacetone, hexyl formate, phenethyl benzoate, 1-hexadecanol, 1-tetradecanol, 2-ethylhexyl benzoate, benzophenone, butyl isobutyrate, ε-decalactone, ethyl decanoate, ethyl laurate, ethyl myristate, ethyl octanoate, ethyl palmitate, guaiacol, lauric acid, methyl acetate, isobutyl n-caprinate, pentadecanoic acid, 3-methylbutyl ester, phenethyl decanoate, phenethyl octanoate, propyl p-hydroxybenzoate, stearic acid, 2,6-dimethylpyrazine, 2-acetyl-3-methylpyrazine, benzyl alcohol, racemic menthol, S-methyl thioacetate, 2-methoxy-3(5 and 6)-isopropylpyrazine, glycerol, 2-ethyl-1-hexanol, (tri-)acetin, 5-methyl-2-phenyl-2-hexenal, butyl acetate, undecyl alcohol, isobutyl acetate, propyl acetate, tetrahydrofurfuryl acetate, 2-isobutyl-4,5-dimethyloxazole, 2,6-dimethyl-4-heptanone, 4-methyl-5-vinylthiazole, β-pinene, 2,3-hexanedione, 3-(methylthio)propionaldehyde, β-caryophyllene, δ-hexadecalactone, difurfuryl ether, trans,trans-2,The nut butter replica according to claim 1, which does not contain at least one compound selected from the group consisting of 4-octadienal, 2-methylheptanoic acid, ethyl nonanoate, 2-heptylfuran, camphene, cyclohexanone, ethyl heptanoate, ethyl hexanoate, ethyl lactate, γ-valerolactone, heptyl acetate, isopropenyl acetate, methyl butyrate, methyl levulinate, butylamine, methyl nonanoate, 3-methyl-2-butanol, 6-methyl-5-hepten-2-one, isoamyl acetate, 2-acetyl-3-ethylpyrazine, 2-acetylpyridine, butyl butyrate, lauryl alcohol, p-cymene, 3,4-dimethylthiophene, 4-hydroxybenzoic acid, ethyl 9-octadecenoate, ethyl pyruvate, isopropylamine, 3-methyl-1-pentanol, 2-oxobutyric acid, 4-methyl-2-phenyl-2-pentenal, 2-acetyl-3,5(and 6)-dimethylpyrazine, trimethylamine, 2(3),5-dimethyl-6,7-dihydro-5h-cyclopentapyrazine, methyl cinnamate, amyl formate, 5-hydroxyundecanoic acid lactone, propiophenone, 2-isopropylpyrazine, 2-ethylbutyl acetate, 2-acetyl-5-methylfuran, acetaldehyde, γ-decalactone, trans-2-decenol, 4,5-dimethylthiazole, isobutyl butyrate, tridecanoic acid, and 1-mercapto-2-propanone., **Claim 3** One or more VOCs are 2,3,5-trimethylpyrazine, 2,3-diethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethylpyrazine, 2-methylpyrazine, isopropenylpyrazine, tetramethylpyrazine, (E,E)-2,4-decadienal, 1-octen-3-ol, 2-ethylfuran, 2-heptanone, 5-methylfurfural, benzaldehyde, coffee furanone, cyclopentanone, dimethyl trisulfide, furfural, γ-decalactone, limonene, pyridine, isovaleric acid, syringol, valeraldehyde, ester, 4-ethylguaiacol, furfuryl mercaptan, 3-(methylthio)propionaldehyde, 2-methyltetrahydrofuran-3-one, acetic acid, 2-furyl methyl ketone, s-methyl 3-methylbutanethioate, acetoin, methyl sulfide, butyric acid, 4-methyl-5-thiazoleethanol, indole, hexanal, acetophenone, furfuryl alcohol, 2-methoxy-3(5 and 6)-isopropylpyrazine, 4-methyl-5-thiazoleethanol acetate, 2-ethoxy-3-methylpyrazine, pentanal, p-cresol, isobutyl aldehyde, δ-octalactone, 5-methyl-2-hepten-4-one, linalool, β-damascenone, eugenol, vanillin, 2,3-pentanedione, 4-hydroxy-2,5-dimethyl-3(2h)-furanone, maltol, l-lactic acid, 2-ethyl-6-methylpyrazine, 2-acetylpyridine, methional, 3-methylbutyl aldehyde, phenylacetaldehyde, phenethyl alcohol, 3,4-hexanedione, 1-(2-furanyl)-ethanone, 5-methyl-2-furancarboxaldehyde, 3-methyl-2-butenal, 3-ethyl-3,6-dimethyl-2h-pyrazine, 3-furaldehyde, dihydrocoumarin, 5-hydroxy-2,4-decadienoic acid δ-lactone, 2,2,4-trimethyl-1,3-oxacyclopentane, δ-hexalactone, octanal propylene glycol acetal, (+ / -)-trans- and cis-2-hexenal propylene glycol acetal, 2-isobutyl-4-methyl-1,The nut butter replica according to claim 1, comprising at least one compound selected from the group consisting of 3-dioxolane, cis- and trans-ethyl 2,4-dimethyl-1,3-dioxolane-2-acetate, and valeraldehyde propylene glycol acetal., **Claim 4** The nut butter replica according to claim 1, wherein the VOC comprises one or more of acids, alcohols, alkanes, aldehydes, amines, benzenes, esters, furans, ketones, lactones, phenols, pyrazines, pyridines, pyrroles, sugars or sugar alcohols, sulfur compounds, terpenes, or thiophenes. **Claim 5** The nut butter replica according to claim 4, wherein the one or more acids comprises at least one acid selected from the group consisting of isovaleric acid, acetic acid, L-lactic acid, butyric acid, 2-methylbutyric acid, 4-hydroxy-2-butenoic acid γ-lactone, hexanoic acid, 4-hydroxybutanoic acid lactone, isobutyric acid, palmitic acid, pyruvic acid, heptanoic acid, octanoic acid, valeric acid, nonanoic acid, benzoic acid, oleic acid, propionic acid, lauric acid, myristic acid, n-capric acid isobutyl ester, pentadecanoic acid, 3-methylbutyl ester, stearic acid, 2-methylheptanoic acid, 4-hydroxybenzoic acid, 9-octadecenoic acid, ethyl ester, 2-oxobutyric acid, 5-hydroxyundecanoic acid lactone, and tridecanoic acid, or any combination thereof. **Claim 6** The nut butter replica according to claim 4, comprising at least one alcohol selected from the group consisting of one or more alcohols such as 1-octen-3-ol, furfuryl alcohol, p-cresol, eugenol, phenethyl alcohol, 4-methyl-5-thiazoleethanol, (+ / -) 2-methyl-1-butanol, amyl alcohol, heptyl alcohol, hexyl alcohol, isoamyl alcohol, nonyl alcohol, 2,3-butanediol, 1-octanol, 2-methoxy-4-vinylphenol, propylene glycol, 4-carvomenthonol, 1-penten-3-ol, 3-hexanol, tetrahydrofurfuryl alcohol, (e)-2-octen-1-ol, 5-methylfurfuryl alcohol, 2-heptanol, 1-hexadecanol, 1-tetradecanol, guaiacol, benzyl alcohol, glycerol, 2-ethyl-1-hexanol, undecyl alcohol, 3-methyl-2-butanol, lauryl alcohol, 3-methyl-1-pentanol, and trans-2-decenol, or any combination thereof.

7. At least one aldehyde selected from the group consisting of one or more aldehydes, (E,E)-2,4-decadienal, 5-methylfurfural, benzaldehyde, furfural, valeraldehyde, 3-(methylthio)propionaldehyde, hexanal, isobutylaldehyde, vanillin, methional, phenylacetaldehyde, 3-furaldehyde, pentanal, 3-methylbutylaldehyde, 3-methyl-2-butenal, 4-methyl-5-thiazoleethanol acetate, 5-methyl-2-furancarboxaldehyde, 1-methyl-1H-pyrrole-2-carboxaldehyde, 2-methylbutylaldehyde, decanal, heptanal, nonanal, 2-phenyl-2-butenal, trans-2-heptenal, 2-undecenal, piperonal, 3-phenylpropionaldehyde, pyruvaldehyde, octanal, trans-2-hexenal, 1-ethyl-2-pyrrolecarboxaldehyde, 2-methylpentanal, cinnamaldehyde, 5-methyl-2-phenyl-2-hexenal, trans,trans-2,4-octadienal, 4-methyl-2-phenyl-2-pentenal, acetaldehyde, octanal propylene glycol acetal, (+ / -)-trans- and cis-2-hexenal propylene glycol acetal, and valeraldehyde propylene glycol acetal, or any combination thereof; and / or At least one amine selected from the group consisting of one or more amines, 2-amino-1-naphthalenol, 2-methoxy-benzenamine, 5-amino-1-naphthol, N,N-dimethyl-ethanamine, and N,N-dimethyl-methylamine, or any combination thereof; and / or At least one benzene selected from the group consisting of one or more benzenes, dihydrocoumarin, styrene, and toluene, or a combination thereof; The nut butter replica according to claim 4.

8. The nut butter replica according to claim 4, comprising at least one ester selected from the group consisting of one or more esters such as isobutyl isobutyrate, heptyl formate, benzyl benzoate, phenethyl acetate, ethyl 2-methylbutyrate, ethyl benzoate, hexyl acetate, methyl heptanoate, methyl hexanoate, methyl octanoate, methyl valerate, p-tolyl acetate, phenethyl butyrate, methyl nicotinate, hexyl formate, phenethyl benzoate, 2-ethylhexyl benzoate, butyl isobutyrate, ethyl decanoate, ethyl laurate, ethyl myristate, ethyl octanoate, ethyl palmitate, methyl acetate, phenethyl decanoate, phenethyl octanoate, propyl p-hydroxybenzoate, s-methyl thioacetate, butyl acetate, isobutyl acetate, propyl acetate, tetrahydrofurfuryl acetate, ethyl nonanoate, ethyl heptanoate, ethyl hexanoate, ethyl lactate, heptyl acetate, isopropenyl acetate, methyl butyrate, methyl levulinate, methyl nonanoate, isoamyl acetate, butyl butyrate, ethyl pyruvate, methyl cinnamate, amyl formate, 2-ethylbutyl acetate, and isobutyl butyrate, or any combination thereof.

9. The nut butter replica according to claim 4, comprising at least one furan selected from the group consisting of one or more furans such as 2-ethylfuran, 1-(2-furanyl)-ethanone, 2-pentylfuran, 2,5-dimethylfuran, 2-butylfuran, 2-heptylfuran, and 2-acetyl-5-methylfuran, or any combination thereof.

10. One or more ketones are selected from the group consisting of 2-heptanone, coffee furanone, cyclopentanone, γ-decalactone, 2-methyltetrahydrofuran-3-one, 2-furyl methyl ketone, acetoin, acetophenone, δ-octalactone, 5-methyl-2-hepten-4-one, β-damascenone, 2,3-pentanedione, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, maltol, 3,4-hexanedione, 1-penten-3-one, 2-nonanone, 2-octanone, 3-octen-2-one, 4-hexen-3-one, 4-methyl-3-penten-2-one, methyl 2-pyrrolyl ketone, methylcyclopentenolone, (E,E)-3,5-octadien-2-one, 2-pyrrolidone, γ-nonalactone, 3-octanone, γ-hexalactone, 2-butanone, 2-decanone, 3-hepten-2-one, 4-heptanone, γ-heptalactone, 1-octen-3-one, 3-penten-2-one, β-angelicalactone, 3-methyl-2-cyclohexen-1-one, 4,5-dihydro-3(2H)thiophenone, 4-hydroxy-5-methyl-3(2H)-furanone, 2-pentanone, hydroxyacetone, benzophenone, ε-decalactone, 2,6-dimethyl-4-heptanone, 2,3-hexanedione, δ-hexadecalactone, cyclohexanone, γ-valerolactone, 6-methyl-5-hepten-2-one, propiophenone, 1-mercapto-2-propanone, and δ-hexalactone, or any combination thereof; and / or One or more lactones are selected from the group consisting of 5-hydroxy-2,4-decadienoic acid δ-lactone, 4,5-dimethyl-3-hydroxy-2,5-dihydro-furan-2-one, γ-decalactone, massoia lactone, and sotolone, or any combination thereof; The nut butter replica according to claim 4.

11. The nut butter replica according to claim 4, comprising at least one phenol selected from the group consisting of one or more phenols such as syringol, 4-ethylguaiacol, 1-(2-hydroxy-5-methylphenyl)-ethanone, 2,5-dimethylphenol, 2-methoxy-4-methylphenol, 2-methoxy-4-vinylphenol, 2-methoxyphenol, 2-methylphenol, 4-ethylguaiacol, 4-ethylphenol, 4-ethyl-2-methoxyphenol, 4-vinylphenol, eugenol, guaiacol, isoeugenol, p-cresol, phenol, syringol (2,6-dimethoxyphenol), vanillin erythro and / or threo-butan-2,3-diol acetal, and vanillyl ethyl ether, or any combination thereof.

12. At least one pyrazine selected from the group consisting of one or more pyrazines such as 2,3,5-trimethylpyrazine, 2,3-diethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethylpyrazine, 2-methylpyrazine, isopropenylpyrazine, tetramethylpyrazine, 2-methoxy-3(5 and 6)-isopropylpyrazine, 2-ethoxy-3-methylpyrazine, 2-ethyl-6-methylpyrazine, 3-ethyl-3,6-dimethyl-2h-pyrazine, 2,3,5,6-tetramethylpyrazine, 2-methyl-5-vinylpyrazine (re-gras), 3,5-diethyl-2-methylpyrazine, pyrazine, 3-ethyl-2,6-dimethylpyrazine, 2-ethyl-5-methylpyrazine, 5-ethyl-2,3-dimethylpyrazine, 5h-5-methyl-6,7-dihydrocyclopenta(b)pyrazine, 5-isopropyl-2-methylpyrazine, isopropenylpyrazine, 2-acetyl-3-methylpyrazine, 2-acetyl-3-ethylpyrazine, 2-acetyl-3,5(and 6)-dimethylpyrazine, and 2(3),5-dimethyl-6,7-dihydro-5h-cyclopentapyrazine, and 2-isopropylpyrazine, or any combination thereof; and / or At least one pyridine selected from the group consisting of one or more pyridines such as 2-acetylpyridine, pyridine, 1-methyl-1,2,3,6-tetrahydropyridine, 1-methyl-piperidine, 2-methyl-pyridine, 3-ethylpyridine, 3-ethyl-pyridine, 3-methyl-pyridine, 3-propyl-pyridine, 3-pyridinol, and methyl nicotinate, or any combination thereof; and / or At least one pyrrole selected from the group consisting of one or more pyrroles such as indole, 1-(1H-pyrrol-2-yl)-ethanone, 1-(2-furanylmethyl)-1H-pyrrole, 1-ethyl-1H-pyrrole, 1-methyl-1H-pyrrole, 1-methyl-1H-pyrrole-2-carboxaldehyde, 2-acetyl-1-methylpyrrole, 2-acetylpyrrole, and pyrrole, or any combination thereof; The nut butter replica according to claim 4.

13. The nut butter replica according to claim 4, wherein the one or more sugars or sugar alcohols comprise at least one sugar or sugar alcohol selected from the group consisting of ethyl maltol and maltol or combinations thereof.

14. The nut butter replica according to claim 4, wherein the one or more sulfur compounds comprise at least one sulfur compound selected from the group consisting of dimethyl trisulfide, methyl sulfide, s-methyl 3-methylbutanethioate, furfuryl mercaptan, diethyl disulfide, dimethyl disulfide, dimethyl sulfide, dimethyl sulfoxide, methanethiol, and methional, or any combination thereof.

15. The nut butter replica according to claim 4, wherein the one or more terpenes comprise at least one terpene selected from the group consisting of limonene, linalool, pyrrole, d-α-pinene, δ-3-carene, naphthalene, styrene, 4-methylthiazole, α-felandrene, o-methylanisole, p-mentha-1,4-diene, terpinolene, thiazole, o-cymene, 1-methylnaphthalene, 1-methylpyrrole, indole, n-furfurylpyrrole, trimethyloxazole, 1-nonene, 1-octene, 2-isobutyl-4,5-dimethyloxazole, 4-methyl-5-vinylthiazole, β-pinene, β-caryophyllene, camphene, p-cymene, 3,4-dimethylthiophene, and 4,5-dimethylthiazole, or any combination thereof.

16. The VOCs are (+ / -)2-methyl-1-butanol, 1-methyl-1h-pyrrole-2-carboxaldehyde, 1-octen-3-ol, 1-penten-3-one, 2,3,5,6-tetramethylpyrazine, 2,3,5-trimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2,3-dimethylpyrazine, 2,3-pentanedione, 2,5-dimethylpyrazine, 2-ethyl-6-methylpyrazine, 2-methyl-5-vinylpyrazine (re-gras), 2-methylbutyraldehyde, 2-methylbutyric acid, 2-methylpyrazine, 2-methyltetrahydrofuran-3-one, 2-nonanone, 2-octanone, 2-pentylfuran, 3,5-diethyl-2-methylpyrazine, 3-octen-2-one, 4-hexen-3-one, 4-hydroxy-2-butenoic acid γ-lactone, 4-methyl-3-penten-2-one, 5-methylfurfural, acetoin, amyl alcohol, benzaldehyde, benzene, 1,3,5-trimethyl-, decanal, furfural, furfuryl alcohol, heptanal, heptyl alcohol, hexanal, hexanoic acid, hexyl alcohol, isoamyl alcohol, isobutyl isobutyrate, methyl 2-pyrrolyl ketone, methylcyclopentenolone, nonanal, nonyl alcohol, phenylacetaldehyde, pyrazine, pyridine, pyrrole, valeraldehyde, 2,3-butanediol, 2-phenyl-2-butenal, 3-ethyl-2,6-dimethylpyrazine, 5,6,7,8-tetrahydroquinoxaline, d-limonene, heptyl formate, trans-2-heptenal, 1-octanol, 2-acetyl-1-pyrroline, 2-undecenal, benzyl benzoate, cinnamaldehyde, (e)-, piperonal, vanillin, (e,e)-3,5 - octadien - 2 - one, 2 - ethyl - 5 - methylpyrazine, 2 - ethylfuran, 2 - heptanone, 2 - pyrrolidone, caffeine, γ - nonalactone, maltol, phenethyl acetate, 2 - ethylpyrazine, 2 - methoxy - 4 - vinylphenol, 3 - octanone, 3 - phenylpropionaldehyde, 4 - hydroxybutyric acid lactone, α - pinene, δ - 3 - carene, dihydrocoumarin, ethyl 2 - methylbutyrate, ethyl benzoate, γ - hexalactone, hexyl acetate, isobutyric acid, isovaleric acid, naphthalene, phenethyl alcohol, propylene glycol, styrene, 4 - methylthiazole, α - farnesene, methylsulfinylmethane, palmitic acid, pyruvaldehyde, pyruvic acid, 2,5 - dimethylfuran, 2 - butanone, 2 - butylfuran, 2 - decanone, 3 - hepten - 2 - one, 4 - carvomenthonol, 4 - heptanone, 4 - methyl - 5 - thiazoleethanol, 5 - ethyl - 2,3 - dimethylpyrazine, butyric acid, δ - octalactone, γ - heptalactone, heptanoic acid, methyl heptanoate, methyl hexanoate, methyl octanoate, methyl valerate, octanal, octanoic acid, o - methylanisole, p - mentha - 1,4 - diene, terpinolene, thiazole, trans - 2 - hexenal, valeric acid, 1 - octen - 3 - one, 1 - penten - 3 - ol, 3 - hexanol, 3 - penten - 2 - one, β - angelica lactone, nonanoic acid, o - cymene, p - tolyl acetate, tetrahydrofurfuryl alcohol, 1 - methylnaphthalene, 3 - furfuraldehyde, 3 - methyl - 2 - cyclohexen - 1 - one, l - rhamnose, (e) - 2 - octen - 1 - ol, 1 - ethyl - 2 - pyrrolecarboxaldehyde, 1 - methylpyrrole, 2 - acetyl - 2 - thiazoline, 2 - methylpentanal, 3 - n - butylphthalide, 4,5 - dihydro - 3(2h) thiophenone, 4 - hydroxy - 2,5 - dimethyl - 3(2h) - furanone, 4 - hydroxy - 5 - methyl - 3(2h) - furanone, 5h - 5 - methyl - 6,7-Dihydrocyclopenta(b)pyrazine, 5-isopropyl-2-methylpyrazine, 5-methylfurfuryl alcohol, acetophenone, benzoic acid, cyclopentanone, dimethyldisulfide, dimethyltrisulfide, indole, isopropenylpyrazine, n-furfurylpyrrole, oleic acid, phenethyl butyrate, propionic acid, trimethyloxazole, 2-heptanol, 2-pentanone, l-tyrosine, methyl nicotinate, 1-nonene, 1-octene, cinnamaldehyde, hydroxyacetone, hexyl formate, phenethyl benzoate, 1-hexadecanol, 1-tetradecanol, 2-ethylhexyl benzoate, benzophenone, butyl isobutyrate, ε-decalactone, ethyl decanoate, ethyl laurate, ethyl myristate, ethyl octanoate, ethyl palmitate, guaiacol, lauric acid, methyl acetate, isobutyl n-caproate, pentadecanoic acid, 3-methylbutyl ester, phenethyl decanoate, phenethyl octanoate, propyl p-hydroxybenzoate, stearic acid, 2,6-dimethylpyrazine, 2-acetyl-3-methylpyrazine, benzyl alcohol, racemic menthol, S-methyl thioacetate, 2-methoxy-3(5 and 6)-isopropylpyrazine, glycerol, 2-ethyl-1-hexanol, (tri-)acetin, 5-methyl-2-phenyl-2-hexenal, butyl acetate, undecyl alcohol, isobutyl acetate, propyl acetate, tetrahydrofurfuryl acetate, 2-isobutyl-4,5-dimethyloxazole, 2,6-dimethyl-4-heptanone, 4-methyl-5-vinylthiazole, β-pinene, 2,3-hexanedione, 3-(methylthio)propionaldehyde, β-caryophyllene, δ-hexadecalactone, difurfuryl ether, trans,trans-2,The nut butter replica according to claim 1, comprising at least 20, at least 30, at least 40, or at least 50 compounds selected from the group consisting of 4-octadienal, 2-methylheptanoic acid, ethyl nonanoate, 2-heptylfuran, camphene, cyclohexanone, ethyl heptanoate, ethyl hexanoate, ethyl lactate, γ-valerolactone, heptyl acetate, isopropenyl acetate, methyl butyrate, methyl levulinate, butylamine, methyl nonanoate, 3-methyl-2-butanol, 6-methyl-5-hepten-2-one, isoamyl acetate, 2-acetyl-3-ethylpyrazine, 2-acetylpyridine, butyl butyrate, lauryl alcohol, p-cymene, 3,4-dimethylthiophene, 4-hydroxybenzoic acid, 9-octadecenoic acid ethyl ester, ethyl pyruvate, isopropylamine, 3-methyl-1-pentanol, 2-oxobutyric acid, 4-methyl-2-phenyl-2-pentenal, 2-acetyl-3,5(and 6)-dimethylpyrazine, trimethylamine, 2(3),5-dimethyl-6,7-dihydro-5h-cyclopentapyrazine, methyl cinnamate, amyl formate, 5-hydroxyundecanoic acid lactone, propiophenone, 2-isopropylpyrazine, 2-ethylbutyl acetate, 2-acetyl-5-methylfuran, acetaldehyde, γ-decalactone, trans-2-decenol, 4,5-dimethylthiazole, isobutyl butyrate, tridecanoic acid, and 1-mercapto-2-propanone.,

17. The nut butter replica according to claim 1, comprising at least one compound selected from the group consisting of one or more isolated non-volatile compounds including 8-hydroxyquinoline, quinoline, chlorogenic acid, quercetin, strawberry furanone acetate, luteolin-7-O-glucoside, inosine, trigonelline, trans-4-hydroxyproline, carnosine, cystine, kynurenic acid, ornithine, cysteine, pyridoxine, adenine, glucosamine, D-glucuronic acid, quinic acid, tartaric acid, fumaric acid, succinic acid, 3,4-dihydroxybenzoic acid, 2-furoic acid, borneol acid, ribose, adipic acid, rutin, xylose, galactose, vanillic acid, syringic acid, polydatin, cytosine, 4-guanidinobutyric acid, uracil, tyramine, tryptamine, maple furanone, acetanilide, benzaldehyde, sorbic acid, B-ionone, muramic acid, trans,trans-muconic acid, gentisic acid, 6,7-dihydroxycoumarin, tropic acid, 6-hydroxy-2-naphthoic acid, propyl gallate, hesperetin, and caffeic acid.

18. The nut butter replica according to claim 1, wherein one or more isolated non-volatile compounds include stabilizer fat.

19. The nut butter replica according to claim 1, wherein one or more isolated non-volatile compounds include cocoa products.

20. The nut butter replica according to claim 1, wherein one or more isolated non-volatile compounds include a substrate.

21. A nut butter replica comprising one or more non-volatile compounds including a substrate.

22. The nut butter replica according to claim 20 or 21, wherein the substrate includes grape seeds, sunflower seeds, sunflower kernels, sunflower meal or flour, sunflower oil, other processed or unprocessed grains or grain products, leguminous plants or leguminous plant seeds, oil plants or fat seeds, fruits or fruit products, roots, tubers, or root products or tuber products, sugar processing by-products, and / or other plant by-products.

23. The nut butter replica according to claim 20 or 21, wherein one or more isolated non-volatile compounds include a liquid medium.

24. The nut butter replica according to claim 23, wherein the liquid medium comprises water, milk, plant-based milk, and / or other alternative dairy products. **Claim 25** The nut butter replica according to claim 20 or 21, which is a solution, suspension, or emulsion. **Claim 26** The nut butter replica according to claim 25, wherein the solution, suspension, or emulsion is a nut butter spread or a nut butter coating. **Claim 27** The nut butter replica according to claim 20 or 21, which is water-soluble.