Flavoring substances and compositions containing same

Abstract

The meatless flavor substance includes at least one volatile component having an aroma activity value (OAV) of at least 10, the volatile component including 2,3-octanedione; and has a non-volatile taste distribution of about 50-85% of non-volatile taste components having sweet or sour taste, about 3-25% of non-volatile taste components having sour taste, about 4-25% of non-volatile taste components having bitter taste, and about 2-10% of non-volatile taste components having umami taste, out of the total amount of non-volatile taste components. Further provided are uses thereof for enhancing flavor and foods containing the same.

Description

[Technical field]

[0001] The present invention relates to flavor and sensory materials and consumable compositions containing same, in particular meatless, plant-based and animal protein-free flavor substances and compositions that impart a meaty and / or animal protein-like flavor to foods to which they are added. [Background technology]

[0002] With the advent of industrialized livestock farming, consumption of animal meat has become widespread. However, livestock farming requires significant amounts of land use, fresh water and finite resources that are increasingly difficult to access. Furthermore, sustainability and ethical concerns over animal meat consumption have created a demand for plant-based alternatives in the food industry. However, many of the current plant-based alternatives have failed to penetrate the market in a meaningful way due to lack of consumer acceptance due to differences in taste, texture and visual appeal.

[0003] To improve the sustainability of the food ecosystem, it is essential that plant-based products are developed that are attractive to consumers who currently prefer meat. Summary of the Invention [Problem to be solved by the invention]

[0004] The present invention, in its embodiments, provides edible flavor-rich flavor and organoleptic properties, and compositions and foods containing same. The flavor substances are free of animal protein, yet advantageously provide complex tastes and aromas to the foods to which they are added, typically associated with animal protein (e.g., meat, milk, butter, cream, cheese, fish, etc.), products derived from animal protein, or foods prepared with animal protein or such products.

[0005] Notably, the edible flavor substances and compositions disclosed herein create and enhance the experience of "deliciousness" in general, and in animal protein analogs in particular. They also enhance the taste experience of consuming such products, working to approximate as closely as possible the entire experience of consuming animal protein or materials prepared with animal protein. This is in contrast to currently available flavor solutions that are specifically focused on mimicking specific attributes of meat / animal protein. In short, the edible flavor substances and organoleptic properties disclosed herein and compositions containing same are characterized by helping to make plant-based foods taste delicious in the same way that foods prepared with animal protein taste delicious; centered on the pleasure of consuming the food.

[0006] Advantageously, the inventors of the flavor substances and compositions disclosed herein have discovered that by adding the flavor substances and / or compositions to a food product according to certain criteria, it is possible to obtain a plant-based food product that provides a enjoyable taste experience characteristic of animal protein or food products prepared with animal protein, including, for example, when the flavor substance is concentrated and has a Brix value of about 60-80o Bx and / or a moisture content of approximately 40%-60%, at least one volatile component is present with an aroma activity value (OAV) of at least 10. Such criteria include, for example, a non-volatile taste distribution characterized by about 50-85% (e.g., about 60-80%) non-volatile taste components having a sweet taste, and / or about 3-25% (e.g., about 3-7%) non-volatile taste components having a sour taste, and / or about 4-25% (e.g., about 4-7%) non-volatile taste components having a bitter taste, and / or about 2-10% (e.g., about 8-10%) non-volatile taste components having a umami taste (all out of the total amount of non-volatile taste components).

[0007] According to some embodiments, there is provided a flavor-rich flavor substance comprising at least one volatile component with an odor activity value (OAV) of at least 10, which may be selected from 2,3-octanedione, 3-methyl-butanal, 2-methyl-butanal, 2,6-dimethyl-pyrazine, α-ethylidene-benzeneacetaldehyde, dimethyl trisulfide, 1H-indole, 2-propenal, hexanal, hexadecanoic acid, ethyl ester; and a distribution of about 50-85% non-volatile taste components having sweet or sour taste, about 3-25% non-volatile taste components having sour taste, about 4-25% non-volatile taste components having bitter taste, and about 2-10% non-volatile taste components having umami taste, based on the total amount of non-volatile taste components, wherein the flavor substance does not comprise meat.

[0008] According to some embodiments, the at least one volatile component may further comprise one or more of 1H-indole, ethyl linoleate, acetaldehyde phenyl-dimethyl acetal, and 2,3-butanediol. Each possibility is a separate embodiment.

[0009] According to some embodiments, the sweet tastant comprises alanine, proline, fructose, rhamnose, asparagine, serine, mannitol, sucrose, glutamine, threonine, myo-inositol, glycine, glucose and raffinose. Each possibility is a separate embodiment. According to some embodiments, the edible flavor-rich flavorant comprises isomaltose at least 40 IRR. According to some embodiments, the sweet tastant comprises glucose.

[0010] According to some embodiments, the sour tastant comprises lactic acid, citric acid, malic acid, succinic acid, and tartaric acid. Each possibility is a separate embodiment. According to some embodiments, the sour tastant comprises lactic acid. According to some embodiments, the edible flavor-rich flavoring material comprises lactic acid at least at an IRR of 40.

[0011] According to some embodiments, the bitter tastant comprises an amino acid, including, for example, arginine, cystine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, tryptophan, tyrosine, and / or valine. Each possibility is a separate embodiment. According to some embodiments, the bitter tastant comprises arginine.

[0012] According to some embodiments, the umami tastant comprises an amino acid, such as, for example, glutamate, aspartate, and / or betaine. Each possibility is a separate embodiment. In some embodiments, the umami tastant may be selected from uridine 5'-monophosphate (5'-Ump), aspartic acid, glutamic acid, adenosine 5'-monophosphate (Amp), guanosine 5'-monophosphate (Gmp), or a combination thereof. Each possibility is a separate embodiment. According to some embodiments, the umami tastant comprises glutamate.

[0013] According to some embodiments, the edible flavor-rich flavoring substance has a meat flavor.

[0014] According to some embodiments, the edible flavor-rich flavor substances are obtained by solid-state or submerged (liquid-state) fermentation of one or more legumes, grains, oil seeds, vegetables, nuts, agro-industrial waste streams, or any combination thereof.

[0015] According to some embodiments, a legume is selected and may be selected from, but is not limited to, chickpea, soybean, black bean, white bean, mung bean, kidney bean, red kidney bean, broad bean, lima bean, black eyed pea, white kidney bean, adzuki bean, mung bean, lupin, green lentil, black lentil, red / yellow lentil, fava bean, broad bean, cranberry (Borlotti) bean, green pea, yellow pea, peanut, bambara nut, and the like.

[0016] According to some embodiments, there is provided an edible composition comprising the flavor-rich flavor substances disclosed herein.

[0017] According to some embodiments, the edible composition further comprises a flavor base. According to some embodiments, the flavor base is plant-based (vegetarian / vegan).

[0018] According to some embodiments, there is provided a method for providing a meat flavor to a meatless food product, the method comprising adding an edible flavor-rich flavor substance disclosed herein or a composition disclosed herein to the meatless food product.

[0019] According to some embodiments, the food product is a semi-cooked or cooked food product. According to some embodiments, the meatless food product is a semi-cooked or cooked meatless food product.

[0020] According to some embodiments, there is provided a food product comprising an edible, flavor-rich flavor substance disclosed herein or a composition disclosed herein.

[0021] According to some embodiments, the food product is a plant-based food product. According to some embodiments, the food product is a sauce and / or condiment. According to some embodiments, the food product is a prepared food product such as a casserole, stew, legume or grain based dish, soup, etc. According to some embodiments, the food product is a stock, bouillon, fish sauce, or "dashi" analog. According to some embodiments, the stock, bouillon, and / or fish sauce analog is concentrated. According to some embodiments, the food product is a taste modifier or a taste enhancer / potentiator.

[0022] According to some embodiments, the flavor substances are capable of at least partially masking beany off-flavors.

[0023] According to some embodiments, the flavoring substances are capable of at least partially masking the bitter taste.

[0024] According to some embodiments, the flavoring substances are capable of at least partially masking off-flavors typical of alternative sweeteners such as stevia.

[0025] According to some embodiments, the flavoring substances may at least partially increase the perception of fattiness, which perception includes the typical mouthfeel of increased fattiness.

[0026] According to some embodiments, the flavoring substances may function at least in part as "sweetness modulators", for example by adjusting and improving the mouthfeel of products having reduced sugar content, such that the mouthfeel is more reminiscent of a product prepared with a regular amount of sugar.

[0027] According to some embodiments, the flavoring substances may improve the creamy and / or dairy mouthfeel.

[0028] According to some embodiments, the flavoring substances can increase the taste complexity in reduced salt foods (including but not limited to low pH foods).

[0029] According to some embodiments, the flavor substances are capable of at least partially "masking" and / or "blocking" astringency.

[0030] According to some embodiments, the flavoring substances are capable of at least partially "masking" and / or "blocking" the sour taste.

[0031] According to some embodiments, the flavoring substances can have any of the above attributes in foods that are plant-based or in foods that are not essentially plant-based.

[0032] Certain embodiments of the present disclosure may include some, all, or any of the above advantages. One or more technical advantages will be readily apparent to those skilled in the art from the drawings, descriptions, and claims contained herein. Moreover, although certain advantages have been enumerated above, various embodiments may include all, some, or none of the enumerated advantages.

[0033] In addition to the exemplary aspects and embodiments described above, further aspects and embodiments will become apparent by reference to the drawings and by study of the following detailed description. [Brief description of the drawings]

[0034] The present invention will now be described in connection with specific examples and embodiments with reference to the following exemplary drawings so that the invention may be more fully understood.

[0035] [Figure 1] FIG. 1 presents a schematic block diagram of a flavor substance production process, according to some embodiments. [Diagram 2] Figure 2 shows a hierarchical clustering dendrogram of volatile and non-volatile compounds combined in the flavor substances disclosed herein, meat products, and various non-meat flavors (here: industrial "meat" flavors, imitation meat bouillon). The analysis was performed in JMP software using the Maximum Likelihood method. The distance between clusters was calculated using the Ward method. Similar products are clustered in one trunk. [Diagram 3] FIG. 3 presents known volatile materials represented in meat juices, an example flavor substance disclosed herein, and a non-meat flavor (shown here as an industrial "meaty" flavor, imitation meat bouillon) (visual analysis created using Venny 2.1). [Figure 4A] FIG. 4A presents the concentrations of different volatile components representative of meat juices, flavor substances, and non-meat flavors (shown here is an industrial "meaty" flavor, imitation meat bouillon). [Figure 4B] FIG. 4B presents the concentrations of different volatile components representative of meat juices, flavor substances, and non-meat flavors (here shown is an industrial "meaty" flavor, imitation meat bouillon). [Figure 4C] FIG. 4C presents the concentrations of different volatile components representative of meat juices, flavor substances, and non-meat flavors (here shown is an industrial "meaty" flavor, imitation meat bouillon). [Diagram 5] FIG. 5 presents a stacked column chart showing the distribution of umami substances in the flavor substances disclosed herein as well as in representative meat products and known non-meat flavors (here industrial "meaty" flavors, imitation meat bouillon). [Figure 6] FIG. 6 presents a stacked column chart showing the distribution of acidic substances in the flavor substances disclosed herein, as well as in representative meat products and known meat-free flavors (here industrial "meaty" flavors, imitation meat bouillon). [Figure 7] FIG. 7 presents a stacked column chart showing the distribution of flavor substances disclosed herein as well as sweet tastants in representative meat products and known meat-free flavors (here industrial "meaty" flavors, imitation meat bouillon). [Figure 8] FIG. 8 presents a stacked column chart showing the distribution of bitter tastants in the flavor substances disclosed herein, as well as in representative meat products and known non-meat flavors (shown here is an industrial "meat" flavor, imitation meat bouillon). [Figure 9] FIG. 9 presents a stacked column chart showing the distribution of koku (also known as "kokumi") substances in the flavor substances disclosed herein, as well as in representative meat products and known meat-free flavors (shown here is an industrial "meaty" flavor, imitation meat bouillon). [Figure 10A]FIG. 10A presents a column chart showing paired comparison test (2-AFC) for fat perception of the reference sample "plant-based burger" with and without the flavor substances disclosed herein. [Figure 10B] FIG. 10B presents a graphical representation (spider graph) of the sensory characteristics based on quantitative descriptive analysis (QDA) test results for salty, sweet, bitter, sour, and astringent tastes of the "plant hamburger" and the "plant hamburger" including the flavor substances disclosed herein. [Figure 11A] FIG. 11A provides a column chart showing paired comparison tests (2-AFC) of bitter taste perception with and without the flavor substances disclosed herein using commercial tonic water as a reference sample. [Figure 11B] FIG. 11B presents a graphical representation (spider graph) of sensory attributes based on quantitative descriptive analysis (QDA) test results of commercially available tonic water for taste: salty, sweet, bitter, sour, and astringent with and without the flavor substances disclosed herein. [Figure 12A] FIG. 12A presents a column graph showing paired comparison test (2-AFC) of acidity perception with lemon juice as reference sample with and without the flavor substances disclosed herein. [Figure 12B] FIG. 12B presents a graphical representation (spider graph) of the sensory attributes based on quantitative descriptive analysis (QDA) test results for taste: salty, sweet, bitter, sour, and astringent for lemon juice with and without the flavor substances disclosed herein. [Figure 13A] FIG. 13A presents a column chart showing paired comparison testing (2-AFC) for bean off-flavor perception of the reference sample 6% peaflower in water with and without the flavor substances disclosed herein. [Figure 13B]FIG. 13B presents a graphical representation (spider graph) of sensory attributes based on quantitative descriptive analysis (QDA) test results of pea flour at 6% in water for taste: salty, sweet, bitter, sour, and astringent with and without the flavor substances disclosed herein. [Figure 14A] FIG. 14A presents a column chart showing paired comparison tests (2-AFC) for astringency perception of reference samples of cranberry juice with and without the flavor materials disclosed herein. [Figure 14B] FIG. 14B presents a paired comparison study (2-AFC) of stevia off-flavor perception of a reference sample containing 3% stevia in water with and without the flavor substances disclosed herein. [Figure 14C] FIG. 14C presents a paired comparison study (2-AFC) of the mouthfeel perception of a 1% milkfat reference sample with and without the flavor substances disclosed herein. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0036] In the following description, various aspects of the present disclosure are described. For the purpose of explanation, specific configurations and details are described to provide a complete understanding of different aspects of the present disclosure. However, it will be apparent to those skilled in the art that the present disclosure can be practiced without presenting specific details herein. Furthermore, well-known features may be omitted or simplified so as not to obscure the present disclosure.

[0037] For convenience, certain terms used in the specification, examples, and appended claims are collected here. Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.

[0038] Herein, according to some aspects of the present disclosure, there is provided an edible flavor-rich plant-based flavor substance, comprising 2,3 octanedione with an aroma activity value (OAV) of at least 10 (as defined herein), and having a non-volatile taste distribution of about 50%-85% (e.g., about 75-85%) of non-volatile taste components having a sweet or sour taste, about 3-25% (e.g., about 3.5-10%) of non-volatile taste components having a sour taste, about 4-25% (e.g., about 4.5-8%) of non-volatile taste components having a bitter taste, and about 2-12% (e.g., about 8-10%) of non-volatile taste components having a umami taste, out of the total amount of non-volatile taste components. In some embodiments, the flavor substance may further comprise a non-volatile body substance.

[0039] As used herein, the terms "flavor substance", "flavor substance-s", "FM", "FMs", "MFL flavor substance", "MFL" and "flavor product(s)" can be used interchangeably. The term refers to a product (such as a flavor concentrate) prepared by a process of fermentation of legume plants and / or grains and / or materials prepared therefrom, and / or waste effluents from their processing. According to some embodiments, the flavor substance may be a solution, viscous liquid, paste, powder, or dry granulated substance, containing the essential components of a composite material, such as a plant, among others. According to some embodiments, the flavor substance does not include any synthetic and / or added natural and / or artificial flavor or aroma substances. According to some embodiments, the flavor substance does not include any material generally considered by regulatory authorities to be an additive, flavor, aroma, "E number additive", or other such ingredient. According to some embodiments, the flavor substance is comprised only of commonly recognizable food ingredients ("cupboard" ingredients, also commonly known as "foodstuff" ingredients) that an average consumer may have in his or her kitchen at any given time. According to some embodiments, the flavoring substances may comprise combinations or mixtures of different flavor or organoleptic substances.

[0040] As used herein, the terms "meatless", "meat-free" and "animal protein-free" may be used interchangeably and refer to products that do not contain meat, meat substances or other animal proteins or animal protein substances and are produced by processes that do not contain animal protein. According to some embodiments, the flavoring substances are vegetarian. According to some embodiments, the flavoring substances are vegan. According to some embodiments, the flavoring substances are non-dairy.

[0041] As used herein, the term "taste sensation" refers to the sensation of taste receptors in the oral cavity (e.g., mouth, tongue, and / or throat), and / or at various locations throughout the digestive system, to communicate information about the chemical composition of a soluble stimulus. As used herein, the term "aromatic sensation" refers to the sensation of smell (or aroma), or nasal olfaction. This occurs when aromas bind to receptors in the nasal cavity or elsewhere and transmit signals through the olfactory system.

[0042] As used herein, the term "mouthfeel" refers to the sensation or sum of sensations other than taste or aroma produced by food or beverage in the mouth.

[0043] As used herein, the term "gustatory experience" refers to the overall experience including taste, mouthfeel, and aromatic sensory. Gustatory experience refers to a "cross-modal" taste experience or multi-dimensional sensory characteristics, meaning the experience of an "explosion of flavors" in the mouth when a substance / product is tasted in many places at once, as opposed to a one-dimensional experience.

[0044] As used herein, the term "koku" (used interchangeably with "kokumi") refers to sensory properties that can be described as the perceived richness, complexity of taste and flavor, viscosity, mouth-coating, and roundness that enhances the thickness, continuity, complexity, freshness, and mouthfeel of foods and beverages.

[0045] Advantageously, the flavor substances disclosed herein are characterized by providing a sustained pleasure and satisfaction typical of the experience of consuming food products that is characteristic of consuming plants that contain and / or are prepared with animal proteins, but that is absent when consuming plant-based products, particularly so-called "meat analogs" and products prepared with industrial flavor solutions that attempt to mimic the properties of animal proteins. Without being bound by any theory, this may be due to a combination of (a) the emotional experience, (b) the fact that taste receptors are present throughout the human digestive system, i.e., we continue to taste and experience the food we eat even after we have finished eating, and (c) the complex and unknown interactions between tastants, aromas, and the human microbiome.

[0046] As an additional benefit, the flavor substances disclosed herein may have "masking" and / or "blocking" capabilities, i.e., the ability to mask "offensive" flavors such as bitter and / or "beany" flavors and / or block taste receptors, such that bitter and / or beany off-flavor flavors are perceived at lower levels than would be expected. This is an advantageous quality, since unpleasant bitter and / or "offensive" and / or "beany" flavors are often found in plant-based meat substitutes and / or other animal protein substitutes, as well as many other food products.

[0047] According to further embodiments, the flavor substances disclosed herein can further advantageously mask, reduce or block various off-flavor sensations when used in various food products and / or have the ability to facilitate taste modulation.

[0048] In some embodiments, the flavoring substances have the ability to mask, reduce and / or block off-flavors typical of alternative sweeteners such as stevia in various reduced sugar food applications. Stevia extracts, for example, contain steviol glycosides, which are considered high-intensity sweeteners (having approximately 250-300 times the sweetness of sucrose) and are used as sweeteners in various foods. All steviol glycosides are bitter at different levels. Stevia achieves a sweetness profile below 200-300 ppm, becomes bitter above 300 ppm, and in beverage applications, has astringent and metallic properties and can therefore affect the mouthfeel.

[0049] In some embodiments, as exemplified herein, the disclosed flavor substances have the ability to facilitate sweetness modulation to improve sugar-like mouthfeel in low sugar applications, and also have the ability to mask the bitterness and off-flavors of steviol glycosides.

[0050] In additional embodiments, the flavor substances disclosed herein may advantageously have the ability to "mask" and / or "block" "astringency." Astringency is a sensory sensation in the mouth that is usually described as a sensation of shrinkage, dryness, stretching, and wrinkling. Astringency may be felt when tasting unripe fruit, as well as soy-based yogurt, other plant-based applications, and other types of food products.

[0051] In additional embodiments, the flavor materials disclosed herein may advantageously have the ability to "mask" and / or "block" sour taste. Sour taste is an important taste in many foods and beverages. Acidifiers are added to many foods (applications) not only as flavoring agents but also as germicides, antibacterial agents, preservatives, and / or buffering activity, but the addition of acidifiers may cause a decrease in pH and a change in taste balance in addition to an unpleasant sour taste. Without being bound by any theory or mechanism, the flavor materials disclosed herein contain a complex collection of multiple acids and sugars, and this complexity has the ability to mask sour taste, as further exemplified below.

[0052] Moreover, in further embodiments, the flavor substances disclosed herein have the ability to restore complexity and depth of flavor in reduced salt foods.

[0053] Without being bound by any theory or mechanism, the flavor substances disclosed herein are rich in umami substances and other amino acids, as well as koku peptides, and as a result may be useful when added to reduced-salt foods, including, but not limited to, seasonings.

[0054] Furthermore, the flavoring substances disclosed herein may, in some embodiments, provide a "mouthfeel" reminiscent of the mouthfeel provided by some foods containing animal protein. This mouthfeel may be achieved by delivering a perception of fat / fattyness, by delivering the presence of collagen resembling meat and / or fat and / or other animal proteins, and / or by creating the impression that the food contains a higher degree of fat and / or collagen than it actually does when the claimed flavoring substances are added to the food ("fat perception modulation"). In reality, the flavoring substances themselves contain less than 5% fat, and in some embodiments less than 2% or even less than 1% fat.

[0055] In addition, in some embodiments, the flavor substances disclosed herein can improve creaminess and milky mouthfeel. Creaminess plays a unique role in consumption experience due to its multidimensional textural properties perceived during consumption of some foods and beverages generated by mouthfeel. Thus, the flavor substances disclosed herein can improve the creamy perception in plant-based milk and related foods, including nutritional beverages, without increasing the fat percentage.

[0056] As used herein, the terms "substance" and "compound" may be used interchangeably and refer to a species of matter of distinct chemical composition. According to some embodiments, the substance is an organic compound or molecule.

[0057] As used herein, the terms "non-volatile components" and "NVS" may be used interchangeably. o C refers to a substance that does not evaporate or sublime. Each possibility is a separate embodiment. Non-volatile components exhibit low vapor pressures and high boiling points. Sugars and salts are examples of non-volatile components.

[0058] As used herein, the term "internal standard respective ratio (IRR)" refers to the ratio of the peak area of ​​a given substance (when measured using analytical chemistry techniques based on mass spectrometry) to the respective peak areas of the internal standards 13-sorbitol (for non-volatile analysis) and isobutylbenzene (for volatile analysis), wherein the flavor substances are concentrated such that their Brix value is about 60-80oBx, or 65-75oBx and / or their moisture content (moisture level) is about 40%-60%, or about 45%-55%.

[0059] As used herein, the terms "volatile components," "volatile organic substances," and "VOCs" may be used interchangeably. oVOCs refer to substances / materials that evaporate easily at temperatures below 100°C. Each possibility is a separate embodiment. Volatile components have a higher vapor pressure than non-volatile components at the same temperature. VOCs include pollutants as well as substances / materials responsible for the odor of fragrances and perfumes.

[0060] As used herein, the terms "aroma activity value" and "OAV" can be used interchangeably and refer to a measure of the importance of a particular substance to the aroma of a sample (e.g., food). It is calculated by dividing the concentration of each individual substance by its aroma detection threshold, i.e., the minimum concentration of aroma that can be detected in the sample. According to some embodiments, OAV refers to a measure obtained when flavor substances have a Brix value of about 60-80oBx and / or their moisture content (moisture level) of about 40%-60%. As used herein, substances with an OAV of more than 10 (for flavor substances, when concentrated such that their Brix value is about 60-80oBx, or 65-75oBx, and / or their moisture content (moisture level) is about 40%-60%, or about 45%-55%) are referred to herein as "important aroma substances", i.e., substances that contribute significantly to the aroma of a given product. Substances having an OAV of 1-10 (for flavour substances, when concentrated such that their Brix value is about 60-80oBx, or 65-75oBx and / or their moisture content (moisture level) is about 40%-60%, or about 45%-55%) are referred to herein as "notes", i.e. substances that are not key aroma substances but can be detected.

[0061] Generally, all references to values ​​(e.g. OAV, IRR, or compound concentration) refer to the values ​​obtained when the flavour substances are concentrated such that their Brix value is about 60-80°Bx, or 65-75°Bx, or about 05°-55°Bx and / or their moisture content (moisture level) is about 40%-60%, or about 45%-55%.

[0062] As used herein, the term "at least one" with respect to volatile and non-volatile components can refer to 1, 2, 3, 4, 5, 6, 7, 8, 9, 10 or more substances. Each possibility is a separate embodiment. As a non-limiting example, a flavoring substance can include both hexadecanoic acid and 2,3-octanedione.

[0063] In some embodiments, the edible flavoring substances may include one or more of the volatile components 2,3-octanedione, 3-methyl-butanal, 2-methyl-butanal, 2,6-dimethyl-pyrazine, α-ethylidene-benzeneacetaldehyde, dimethyl trisulfide, 1H-indole, 2-propenal, hexanal and / or hexadecanoic acid, ethyl ester with an aroma activity value (OAV) of at least 10.

[0064] In some embodiments, the edible flavoring substance may comprise one or more of the volatile components 2,3-octanedione, 1H-indole, 2-propenal, hexanal, and / or hexadecanoic acid, ethyl ester with an aroma activity value (OAV) of at least 10 or at least 20.

[0065] In some embodiments, the edible flavoring substance may comprise one or more of the volatile components 2,3-octanedione, 3-methyl-butanal, 2-methyl-butanal, 2,6-dimethyl-pyrazine, α-ethylidene-benzeneacetaldehyde, and / or dimethyl trisulfide with an odor activity value (OAV) of at least 10, at least 20, or at least 40.

[0066] According to some embodiments, the at least one volatile component may be selected from 2,3-octanedione, 1H-indole, ethyl linoleate, acetaldehyde phenyl-dimethyl acetal, 2,3-butanediol, hexanal, (2E)-5-methyl-2-phenyl-2-hexenal, benzaldehyde, hexadecanoic acid, ethyl ester, benzoic acid, 2-propenal, hexanal, 2-phenylpropenal, propanoic acid, methyl ester, 3-methyl-butanal, 2-methyl-butanal, 2,6-dimethyl-pyrazine, α-ethylidene-benzeneacetaldehyde, dimethyl trisulfide, or any combination thereof. Each possibility is a separate embodiment.

[0067] According to some embodiments, the at least one volatile component may be selected from 2,3-octanedione, 1H-indole, 2-propenal, hexanal, hexadecanoic acid, ethyl ester, ethyl linoleate, acetaldehyde phenyl-dimethyl acetal, 2,3-butanediol, 3-methyl-butanal, 2-methyl-butanal, 2,6-dimethyl-pyrazine, α-ethylidene-benzeneacetaldehyde, dimethyl trisulfide, or any combination thereof. Each possibility is a separate embodiment.

[0068] According to some embodiments, the at least one volatile component having an OAV greater than 5 may be selected from 2,3-octanedione, 1H-indole, hexanal, benzaldehyde, (2E)-5-methyl-2-phenyl-2-hexenal, hexadecanoic acid, ethyl ester, benzoic acid, 2-propenal, propanoic acid, methyl ester, 3-methyl-butanal, 2-methyl-butanal, 2,6-dimethyl-pyrazine, α-ethylidene-benzeneacetaldehyde, and dimethyl trisulfide.

[0069] According to some embodiments, the at least one volatile component is 2,3-octanedione.

[0070] According to some embodiments, at least one volatile component may have an odor activity value (OAV) of at least 5, at least 10, at least 20, at least 50, at least 100, at least 200, at least 500, or at least 1000. Each possibility is a separate embodiment. It is understood that when a flavoring material includes multiple volatile components, each material may have a different OAV. As a non-limiting example, a flavoring material may include 2,3-octanedione with an OAV of at least 10, at least 20, at least 40, or at least 50. Each possibility is a separate embodiment.

[0071] According to some embodiments, the OAV of 2,3-octanedione is at least 40.

[0072] According to some embodiments, the flavoring material comprises at least about 60%, at least about 65%, at least about 70%, or at least about 80% of the total amount of non-volatile taste components (i.e., sweet, bitter, sour, and umami) that have sweet tastes. Each possibility is a separate embodiment.

[0073] According to some embodiments, the flavoring substance comprises at least about 5% w / w, at least about 10% w / w, or at least about 15% w / w of non-volatile flavor components having a sweet taste. Each possibility is a separate embodiment.

[0074] According to some embodiments, the taste profile of the sweetener is in the range of 150-450 IRR, preferably in the range of 200-350 IRR.

[0075] According to some embodiments, the sweet tastant may be selected from alanine, proline, fructose, rhamnose, asparagine, serine, mannitol, sucrose, glutamine, threonine, myo-inositol, glycine, glucose, and raffinose, or any combination thereof, with each possibility being a separate embodiment.

[0076] According to some embodiments, the sweet tastant is selected from isomaltose, xylulose, sorbitol, mannitol, myo-inositol, fructose and sorbose, or any combination thereof. Each possibility is a separate embodiment.

[0077] According to some embodiments, the sweet tastant is selected from alanine, glycine, glucose, raffinose, rhamnose, myo-inositol and sucrose, or any combination thereof, each possibility being a separate embodiment.

[0078] According to some embodiments, the sweet tastant comprises glucose and raffinose. According to some embodiments, the sweet tastant comprises glucose.

[0079] According to some embodiments, the sweet tastant comprises glucose having a concentration of at least about 2% w / w, at least about 3% w / w, at least about 4% w / w, or at least about 4.5% w / w. Each possibility is a separate embodiment.

[0080] According to some embodiments, the taste distribution of the sour tastant is in the range of 30-100 IRR, preferably in the range of 40-90 IRR.

[0081] According to some embodiments, the flavoring material comprises at least about 3%, at least about 4%, at least about 5%, at least about 6%, at least about 7%, at least about 10%, or at least about 12% of the total amount of non-volatile taste components (i.e., sweet, bitter, sour, and umami) of non-volatile taste components having sour taste. Each possibility is a separate embodiment. According to some embodiments, the flavoring material comprises no more than about 30%, no more than about 25%, no more than about 20%, no more than about 10%, no more than about 7%, or no more than about 5% of the total amount of non-volatile taste components (i.e., sweet, bitter, sour, and umami). Each possibility is a separate embodiment.

[0082] According to some embodiments, the flavoring substance comprises at least about 0.2% w / w, at least about 0.3% w / w, at least about 0.4% w / w, or at least about 0.45% w / w of a non-volatile flavor component having a sour taste. Each possibility is a separate embodiment.

[0083] According to some embodiments, the sour tastant may include one or more of 3-phenyllactic acid, quinic acid, lactic acid, citric acid, malic acid, succinic acid, and tartaric acid, or any combination thereof. Each possibility is a separate embodiment.

[0084] According to some embodiments, the sour tastant comprises lactic acid. According to some embodiments, the flavoring substance comprises lactic acid with an IRR of at least 25, at least 40, or at least 50. Each possibility is a separate embodiment.

[0085] According to some embodiments, the sour tastant comprises lactic acid and / or 3-phenyllactic acid.

[0086] According to some embodiments, the sour tastant comprises lactic acid in a concentration of at least about 0.2% w / w, at least about 0.3% w / w, or at least about 0.4% w / w. Each possibility is a separate embodiment.

[0087] According to some embodiments, the taste distribution of the bitter tastants is in the range of 30-100 IRR, in the range of 40-100 IRR, in the range of 40-60 IRR, or in the range of 60-100 IRR. Each possibility is a separate embodiment.

[0088] According to some embodiments, the flavoring material comprises at least about 3%, at least about 5%, at least about 7%, at least about 10%, at least about 12%, at least about 15% of the total amount of non-volatile taste components (i.e., sweet, bitter, sour, and umami) that have a bitter taste. Each possibility is a separate embodiment. According to some embodiments, the flavoring material comprises no more than about 30%, no more than about 25%, no more than about 20%, no more than about 10%, no more than about 7%, no more than about 6%, or no more than about 5% of the total amount of non-volatile taste components (i.e., sweet, bitter, sour, and umami). Each possibility is a separate embodiment.

[0089] According to some embodiments, the flavoring substance comprises at least about 0.2%, at least about 0.3% w / w, at least about 0.4% w / w, or at least about 0.5% w / w of a non-volatile taste component having a bitter taste. Each possibility is a separate embodiment.

[0090] According to some embodiments, the bitter tastant is an amino acid.

[0091] According to some embodiments, the bitter tastant may include one or more of arginine, cystine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, tryptophan, tyrosine, valine, and any combination thereof. Each possibility is a separate embodiment.

[0092] According to some embodiments, bitter tastants include arginine, cystine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, tryptophan, tyrosine and valine, and any combination thereof.

[0093] According to some embodiments, the bitter tastant comprises arginine.

[0094] According to some embodiments, the bitter tastant comprises arginine at a concentration of at least about 0.1% w / w, at least about 0.15% w / w, or at least about 0.2% w / w. Each possibility is a separate embodiment.

[0095] According to some embodiments, the taste distribution of the umami tastant is in the range of 7-50 IRR, or in the range of 10-40 IRR.

[0096] According to some embodiments, the flavoring material comprises at least about 3%, at least about 5%, at least about 6%, at least about 8%, at least about 10%, or at least about 12% of the total amount of non-volatile taste components (i.e., sweet, bitter, sour, and umami) that are non-volatile taste components having umami taste. Each possibility is a separate embodiment. According to some embodiments, the flavoring material comprises no more than 20%, no more than 15%, no more than 12%, no more than 10%, no more than 9%, no more than 8%, or no more than 7% of the total amount of non-volatile taste components that are non-volatile taste components having bitter taste. Each possibility is a separate embodiment.

[0097] According to some embodiments, the flavoring substance comprises at least about 0.6% w / w, at least about 0.7% w / w, or at least about 0.8% w / w of non-volatile flavor components having umami taste. Each possibility is a separate embodiment.

[0098] According to some embodiments, the umami tastant is an amino acid.

[0099] According to some embodiments, umami tastants include aspartic acid (aspartate), glutamic acid, and betaine. Each possibility is a separate embodiment.

[0100] According to some embodiments, the umami tastant comprises glutamate.

[0101] According to some embodiments, the umami tastant comprises glutamate at a concentration of at least about 0.4% w / w, at least 0.5% w / w, or at least 0.6% w / w. Each possibility is a separate embodiment.

[0102] According to some embodiments, the flavoring substances comprise aspartic acid with an IRR of at least 10, at least 15, or at least 20. Each possibility is a separate embodiment.

[0103] According to some embodiments, the body functional material may include one or more of aspartic acid-proline, cysteine-methionine-threonine, gamma-glutamyl-aspartate, gamma-[Glu]3-methionine, gamma-[Glu]2-phenylalanine, gamma-glutamyl-glutamate, gamma-glutamyl-tyrosine, and glycine-histidine-glycine-aspartate, or any combination thereof. Each possibility is a separate embodiment.

[0104] According to some embodiments, there is provided an edible composition having a meat flavor and / or capable of imparting such a flavor to other food products, the composition comprising a flavor-rich flavoring substance as disclosed herein.

[0105] According to some embodiments, the composition further comprises a flavor base in which the flavoring substances are blended with additional ingredients to create a specific flavor profile that can be tailored to a particular food application. According to some embodiments, the flavor base is plant-based (vegetarian / vegan).

[0106] As used herein, the term "flavor base" refers to a combination of all the conventional art-recognized ingredients required for a particular edible composition, including those compositions detailed above, in addition to other edible ingredients such as fruit and / or vegetable concentrates, wine concentrates, yeast products, yeast extracts, natural flavor substances, spices, extracts, botanicals, salt, and the like.

[0107] According to some embodiments, there is provided a method for producing a meatless or animal protein free food product, the method comprising adding to the meatless food product a consumable product flavor-rich flavor substance or composition disclosed herein.

[0108] According to some embodiments, meatless food products are provided that comprise the edible flavor-rich flavor substances and / or product bases (flavor bases) disclosed herein.

[0109] According to some embodiments, the meatless / animal protein free food product may be a semi-cooked food. According to some embodiments, the semi-cooked food product may be an analogue of a form of an animal product; this analogue may include meatless minced "meat" (also called "mince"), meatless burgers, meatless "meat" balls, meatless "chicken" products such as nuggets, tenders, breasts, strips, etc., plant-based analogues of meatless "beef", "pork", "lamb", "fish" or other animal products, traditionally derived products from animal proteins, traditional plant-based products such as tempeh, tofu, seitan, yuba, etc., plant-based products that can be traditionally prepared with a given form of animal protein that gives the product a typical flavor and sensory experience, plant-based stocks, broths, bouillons, analogues aimed at animal-derived products such as beef, chicken, pork, etc. To impart similar properties, prepared foods (such as soups, sauces, sauces, stews, legume and / or grain based dishes, pastas, etc.) may be conventionally prepared using any number of animal-based ingredients, pasta dishes and pasta sauces, cooking flavor bases, dairy products, hot and cold sauces, table sauces, condiments, seasonings, non-dairy products intended to impart the sensory experience provided by ready to cook vegan or vegetarian dishes, refrigerated or frozen vegetarian / vegan dishes, etc. Each possibility is a separate embodiment.

[0110] According to some embodiments, food products are provided that include the edible flavor-rich flavor substances and / or product bases (flavor bases) disclosed herein. Such food products can include any type of food product in any form (e.g., liquid, semi-liquid, hard, soft, etc.). In some embodiments, the food product is not a meatless food product.

[0111] According to some embodiments, the flavor substances disclosed herein are produced by the process of fermentation.

[0112] In some embodiments, the flavor substances disclosed herein are produced by fermentation processes of legumes and / or grains and / or agricultural industrial waste effluents.

[0113] Reference is now made to FIG. 1, which is a schematic illustration of a process 100 for the preparation of a flavor substance 170, according to some embodiments. As shown in FIG. 1, a first substrate ("Substrate A" 102, which may be, for example, a legume and / or a cereal) is incubated in the presence of a starter microbial culture ("Starter Culture" 104) under certain conditions in stage 108 (optionally after a pretreatment (106) stage) to produce a biocatalyst 110. Optionally, a second substrate ("Substrate B" 122, which may be similar or different to Substrate A), after an optional pretreatment stage 126, may undergo a process (which may be similar, identical or different in terms of either the microorganism used and / or other process conditions) including incubation with a starter culture 124 to produce an intermediate product 132. The intermediate product is mixed with fermentate 110 and / or salt 138 (such as NaCl) in stage 136 and undergoes a holding period in stage 140 under appropriate conditions to produce a flavor-rich aggregate 150. The resulting mass 150 can then be separated in step 154 ​​(by any suitable means, such as decanting, pressing, centrifugation, etc.) into a solid residue fraction 156 and a supernatant fraction 160. The supernatant 160 can then be concentrated in step 162 (by any suitable method, such as freeze concentration, membrane-based concentration, dialysis, concentration columns, evaporation, distillation, etc.) and optionally treated with heat or other means (e.g., pasteurization or sterilization) in step 164 to obtain flavor substances 170.

[0114] In some embodiments, the substrate may be, for example, legumes and / or grains and / or seeds, nuts and / or plants and / or vegetables and / or fruits, and / or products produced using one or more of the above, and / or agro-industrial waste products produced during the processing of one or more of the above.

[0115] In some embodiments, legumes may include, for example, but are not limited to, chickpeas, lentils, peas, black beans, mung beans, kidney beans, black-eyed peas, navy beans, lupins, green lentils, black lentils, red / yellow lentils, green peas, yellow peas, bambara nuts, or any combination thereof. Each possibility is a separate embodiment.

[0116] In some embodiments, the grain may be selected from, but is not limited to, wheat, einkorn, emmer, farro, kolasan wheat ("Kamut"), rye, oats, rice, corn (maize), barley, buckwheat, quinoa, teff, amaranth, spelt, freekeh, sorghum, millet, honio, or any combination thereof. Each possibility is a separate embodiment.

[0117] In some embodiments, the seeds may be selected from, but are not limited to, flaxseed, chia seed, hemp seed, sesame seed, pumpkin seed, sunflower seed, rapeseed, palm kernel, coconut, copra, cottonseed, rapeseed, safflower, olive, etc., or any combination thereof. Each possibility is a separate embodiment.

[0118] In some embodiments, nuts may be selected from, but are not limited to, macadamia nuts, Brazil nuts, walnuts, hazelnuts, pecans, chestnuts, peanuts, cashews, almonds, etc., or any combination thereof, with each possibility being a separate embodiment.

[0119] In some embodiments, the plant or vegetable may be selected from, but is not limited to, leek, radish, celeriac, turnip, spinach, chard, kale, pepper, parsnip, onion, tomato, celery, grapes, potato, garlic, beet, carrot, etc., or any combination thereof. Each possibility is a separate embodiment.

[0120] In some embodiments, the fermentation process is carried out in the presence of one or more types of microorganisms.

[0121] According to some embodiments, the microorganisms may be selected from various species and strains of fungi and bacteria, but are not limited thereto. In some embodiments, the fungi may be selected from the fungal phylum Ascomycota, Basidiomycota, Sacchromycetes, or combinations thereof. In some embodiments, the fungi selected from the fungal phylum Ascomycota may include any strain of the genus Aspergillus (e.g., but not limited to, Aspergillus oryzae, Aspergillus sojae, Aspergillus luchensis, and / or Aspergillus niger, any strain of the genus Rhizopus, a strain of the genus Trichoderma, a strain of the genus Fusarium, a strain of the genus Penicillium, and / or a strain of the genus Neurospora). Each possibility is a separate embodiment.

[0122] In some embodiments, fungi selected from the fungal phylum Basidiomycota can include, but are not limited to, any strain of the class Agaricomycetes, such as, but not limited to, Agaricus, Amanita, Almailaria, Pleurotus, Pluteus, Grifola, Hydnum, Hygrophorus, Lentinula, Lepiota, Ramaria, Russula, Spalasis, Trichomoea, Tuber, and Borvariella. Each possibility is a separate embodiment.

[0123] In some embodiments, the bacteria may be selected from bacteria of the class Bacillales (including non-virulent strains of the orders Bacillales, Caryophyllanthales, Desulfilibacteriales, Lactobacillales, and / or non-virulent strains of the families Actinomycetaceae, Brevibacteriaceae, and Micrococcaceae). In some embodiments, the bacteria may be selected from bacteria belonging to the class Actinomycetia, or any combination thereof. Each possibility is a separate embodiment.

[0124] According to some embodiments, the salt may be selected from sodium chloride, potassium chloride, calcium chloride, sodium bisulfate, copper sulfate, magnesium sulfate, and the like, or any combination thereof. Each possibility is a separate embodiment.

[0125] According to some embodiments, incubation conditions can be selected from incubation time (length), temperature, humidity, oxygen and / or CO2 enrichment, lighting regime, airflow, presence or absence of stirring, type and speed of stirring, characteristics of the growth vessel body (vessel body) and stirring device, etc.

[0126] In some embodiments, the incubation time can range from about 8 to 126 hours, or any subdivision thereof, such as, for example, 10 to 40 hours, 20 to 60 hours, 30 to 100 hours, etc.

[0127] In some embodiments, the incubation temperature is about 20 to 55 o C, or any subrange thereof, e.g., 25 to 35 o C, 30-40 o C, 30-50 o It may be C, etc.

[0128] In some embodiments, the relative humidity can be in the range of about 40-99%, or any subrange therein, such as, for example, 40-60%, 50-70%, 60-80%, 70-90%, 65-85%, etc.

[0129] In some embodiments, the oxygen concentration can be in the range of about 0-97%, or any subrange therein, such as, for example, 0-15%, 10-20%, 25-35%, 50-60%, 70-82%, etc.

[0130] In some embodiments, the holding phase can be from about 1 to 365 days in length, or any subrange therein, such as 1 to 100 days, 50 to 200 days, 100 to 300 days, etc.

[0131] In some embodiments, the holding step may be carried out in the range of about 4-70°C, or any subrange thereof, such as, for example, 10-50°C, 15-45°C, 20-40°C, and the like.

[0132] According to some embodiments, concentration may include the use of concentration columns, centrifugation, dialysis, freeze concentration, membrane separation, filters, evaporation, distillation, and the like.

[0133] According to some embodiments, sterilization may include pasteurization of the flavor substances, for example, by ultra-heat treatment (UHT), UV radiation, high pressure processing, and the like.

[0134] The following examples are included to demonstrate examples of specific preferred embodiments of the present invention. Those skilled in the art should understand that the techniques disclosed in the following examples represent approaches that the inventors have found to work well in the practice of the present invention, and therefore can be considered to constitute examples of preferred embodiments for the practice of the present invention. However, those skilled in the art should understand in light of this disclosure that many changes can be made in the specific embodiments disclosed and still obtain the same or similar results without departing from the spirit and scope of the present invention. EXAMPLES

[0135] In the examples below, the OAV was calculated by dividing the compound concentration by its detection threshold, which, as detailed above, is the lowest concentration of a particular aroma compound that is perceptible by the human olfactory sense.

[0136] Compound concentrations are expressed in parts per billion (ppb), e.g., 1 μg / L. Concentrations were calculated using a standard curve of the internal standard isobutylbenzene.

[0137] The aroma type and OAV were determined using the "Good Scents" information system. This system is currently the largest publicly available system of relevant knowledge on the typical aroma of a given substance for the flavor, food and fragrance industries. The Chemical Abstracts Service (CAS) registration number of each compound was used to collect aroma information. In the absence of Good Scents data, the OAV and aroma type were determined using previewed literature.

[0138] Materials and Methods (Analysis of volatile components)

[0139] For volatile analysis, 100 mg of the flavor product disclosed herein was weighed and placed in a 20 ml glass vial (CleanVial, Chrom4, Thuringen, Germany). The vial also contained 1 ml of saturated sodium chloride solution containing isobutylbenzene (10 mg / L, Sigma-Aldrich, Israel) as an internal standard. The volatile profile was investigated by headspace solid-phase microextraction (HS-SPME) coupled with GC-MS. Prior to analysis, the glass vial was incubated with PAL COMBI-xt (CTC Analytics AG Switzerland) at 60° C. for 15 min to release free volatile components into the headspace. A 10 mm long SPME fiber, assembly 50 / 30 μm, divinylbenzene / carboxene / polydimethylsiloxane (Supelco, Bellefonte, PA, USA) was introduced into the headspace for 15 min at 60° C. The fibers were then desorbed at 250 °C for 10 min in splitless mode in the inlet of a 7890A GC (Agilent, Santa Clara, CA, USA) equipped with a VF-5MS 10 m EZ Guard capillary column (30 m × 0.25 mm i.d., 0.25 μm film thickness; Agilent CP9013, USA) coupled to a 5977B MS detector (Agilent). Helium was used at 1 mL min ?1The carrier gas was in constant pressure mode at a rate of 100 s, programmed at 40 °C (1 min) and ramped to 250 °C at 6 °C / min. The ionization energy was 70 eV, the mass acquisition range was 40–400 m / z, and the scan rate was 6.34 spectra / s. Retention indices (RI) were calculated by flowing C8–C20 n-alkanes. Data analysis was performed using the Mass Hunter software package (version B.08.00, Agilent, USA) using Wiley 10 with NIST 2014 mass spectral library data. Further identification of the major compounds was based on comparison of mass spectra and retention indices. Quantitative evaluation was performed using an internal standard, and peak areas were normalized to an internal standard (isobutylbenzene 0.8 μg / sample).

[0140] (Analysis of non-volatile components) Non-volatile analysis was performed using liquid chromatography-mass spectrometry (LC-MS). Sample preparation was performed as follows: 20 mg (+ / - 1.5 mg) of each sample was weighed into a 2 ml Eppendorf tube and diluted with 1 ml of extraction mixture (methanol:acetonitrile:water; ratio 5:3:2). Samples were vortexed using a Precellys 24 homogenizer (6500 RPM, 3 cycles of 30 seconds with 10 second breaks in between). Samples were centrifuged at 18,000 RPM for 15 minutes, the supernatant was collected, and an additional 50 ul of the supernatant was taken and diluted 20 times with 950 ul of metabolite extraction mixture (same solution).

[0141] LC-MS metabolomics analysis was performed as described by Mackay GM, et al (Analysis of Cell Metabolism Using LC-MS and Isotope Tracers Methods Enzymol 2015, 561, 171-196, doi:10.1016 / bs.mie.2015.05.016). Briefly, a Thermo Vanquish Flex ultra-performance liquid chromatography (UPLC) system coupled to an Orbitrap Exploris 240 mass spectrometer (Thermo Fisher Scientific) was used. Resolution was set at 120,000, with 200 mass / charge ratio (m / z), using electrospray ionization and polarity switching mode to allow for both positive and negative ions over a mass range of 67-1000 m / z. The UPLC setup consisted of a ZIC-pHILIC column (SeQuant; 150 mm × 2.1 mm, 5 μm; Merck). 5 μL of extract was injected and compounds were separated using a 15 min mobile phase gradient. Starting conditions were 20% aqueous (20 mmol / L ammonium carbonate adjusted to pH 9.2 with 0.1% ammonium hydroxide 25%): 80% organic (acetonitrile) and ending conditions were 20% acetonitrile. Flow rate and column temperature were maintained at 0.2 mL / min and 45°C, respectively, with a total run time of 27 min. All metabolites were detected with a mass accuracy of less than 1 ppm. Thermo Xcalibur 4.4 was used for data acquisition. TraceFinder TM 5.0. The peak areas of metabolites were determined using the accurate mass of singly charged ions. The peak areas of various metabolites were determined using Thermo TraceFinder software, where metabolites were identified by the accurate mass of singly charged ions and known retention times using an iMS library built by running commercial standards of all detected metabolites.

[0142] For the body substances, identification was achieved by using the above chromatographic methods in combination with high resolution, accurate mass MS-MS experiments for spectral fingerprint identification. The resulting spectral fingerprints were matched to known literature for ID confirmation.

[0143] <Sensory evaluation> Sensory evaluation is a scientific field that encompasses all techniques to elicit, measure, analyze and interpret human responses to food attributes perceived by the five senses. This is particularly important when assessing the properties of complex foods such as meat substitutes.

[0144] The flavour substances disclosed herein were sensorily evaluated by two techniques:

[0145] 2-AFC (Alternative Forced Choice) is a type of paired comparison test, also known as a directional difference test. In this test, panelists were given two samples and asked to choose the one that had more of a given attribute in order to evaluate the sample that had the highest intensity for a particular characteristic. In each test, 10 panelists (expert tasters) were given two samples: 1. a reference sample, and 2. a reference sample spiked with a flavor substance product herein. Following each paired comparison test, panelists were asked to choose which of the two samples had the bitter, sour, astringent, beany off-flavor, stevia off-flavor, fat perception or mouthfeel perception. The collected data was analyzed using a binomial distribution. The test was performed on three different FM samples. The results shown in Figures 10 to 14 show the average values ​​of the three types of FM tested.

[0146] QDA (Quantitative Descriptive Analysis) is a descriptive analytical technique in sensory evaluation to describe the intensity of product attributes. In each test, five expert panelists were given four samples: a reference sample (as is), and a reference sample containing three different flavor substance products FM1, FM2, or FM3, respectively. After each taste test, the panelists quantified the following tastes for each sample: salty, sweet, bitter, sour, and astringent. Spider graphs were created with the collected data to show the average values ​​of the three FMs tested.

[0147] Example 1 - Identification of the Volatile Fingerprints of Flavor Materials ("FM") FM-1, FM-2, FM-3 and FM-4

[0148] Generally, the flavour materials were prepared essentially as shown in Figure 1, which is briefly described below. Production of fermented products: A food matrix (substrate A) containing one or more plant materials (e.g., cereals and / or legumes and / or seeds, nuts and / or plants and / or vegetables and / or fruits, and / or products produced with one or more of the above, and / or agro-industrial wastes produced during the processing of one or more of the above) is sterilized and inoculated with one or more microorganisms (e.g., bacteria and / or fungi). The microorganisms are grown on the substrate for 12-126 hours under controlled humidity, temperature and oxygen availability. For example, humidity is controlled between 60-99%, temperature is controlled between 20-55oC, oxygen is controlled between 0-97%, and can be either with or without stirring, continuous or intermittent.

[0149] In the examples shown herein, the substrates include legumes, such as lentils, chickpeas, peas and beans, although other substrates may be used as well.

[0150] 2. Preparation of secondary substrate (optional): The fermentation was mixed with additional plant material (Substrate B) or other sources and other materials from the groups detailed above. This secondary substrate was stored in a controlled environment for 1-365 days.

[0151] 3. If necessary, additional microorganisms were added to carry out additional fermentation steps.

[0152] 4. Finally, the dry matter was separated using commonly known methods and the resulting solution (supernatant) was concentrated.

[0153] As can be seen from the dendrogram in Figure 2, although meatless, the flavor substances 1-4 disclosed herein cluster with meat products such as concentrated beef stock and gravy, as opposed to known non-meat flavors (industrial meat flavors and imitation meat bouillons). Furthermore, as can be seen from Figure 3, the total amount of known volatile taste components in the flavor substances disclosed herein is similar to that of meat products (113 and 169, respectively) and significantly higher than that of known non-meat products (shown here as industrial meat flavors (90)). Furthermore, 50 of the 113 volatile components found in the flavor substances disclosed herein (44%) are shared with volatile components of meat products, whereas only 26 (29%) found in industrial meat flavors are shared with volatile components of meat products.

[0154] Various volatile compounds were identified and their OAVs calculated, as shown in Table 1 below.

[0155] [Table 1] TIFF2025510625000003.tif163170

[0156] As can be seen from Table 1, one substance, namely α-ethylidene-benzeneacetaldehyde, was found with an average OAV above 3700. Other substances were found with an average OAV above 1200, dimethyl trisulfide, and 2,6-dimethyl-pyrazine, and 3-methyl-butanal, with an average OAV above 480. Other important aroma substances include 2-methyl-butanal, with an average OAV above 90, and 2,3-octanedione, with an average OAV above 50.

[0157] Other notable substances include (2E)-5-methyl-2-phenyl-2-hexanal and benzaldehyde, each with an average OAV above 6, and 2-phenylpropenal, with an average OAV above 4.

[0158] FM-3 has a distinct volatility profile, shown in Table 2 below, which shows the various volatile compounds identified in FM-3 and their calculated OAVs:

[0159] [Table 2]

[0160] As can be seen from Table 2, one substance was found with an OAV above 6000, namely 2,3-octanedione (also identified in FM1, 2 and 4, but with lower values, albeit above 50, OAV). Two substances were found with an OAV above 60, namely 2-propenal and hexadecanoic acid, ethyl ester. Another substance was found with an OAV above 40, namely hexanal (which has an OAV similar to meat). Other notable substances include (2E)-5-methyl-2-phenyl-2-hexanal and propanoic acid, methyl ester.

[0161] Interestingly, as can be seen from Figures 4A-4C, three compounds, namely 2,3-octanedione (a key aroma component in all of the flavor substances disclosed herein), 1H-indole and propanoic acid methyl ester, were found at significant levels in the flavor substances and meat products disclosed herein, but were not present in known non-meat, meat imitation products.

[0162] Example 2 - Non-volatile fingerprint identification In addition to identifying the volatile component fingerprints of the flavor substances disclosed herein, an analysis of the distribution of primary metabolites that produce sweet, sour, bitter and umami tastes was performed.

[0163] <Distribution of umami components> As can be seen from FIG. 5, when examining the distribution of umami substances, FM1 to 4 are characterized by high amounts of glutamate and aspartate.

[0164] Umami molecules found in significant amounts in the flavor substances disclosed herein are shown in Tables 3A and 3B below.

[0165] [Table 3A]

[0166] [Table 3B]

[0167] As can be further seen from FIG. 5, the flavor substances disclosed herein are characterized by having high levels of glutamate (about 80% of total umami tastants), similar to meat products (about 95% of total umami tastants).

[0168] <Acidity component distribution> Sour molecules found in significant amounts in the flavor materials disclosed herein are shown below in Tables 4A and 4B.

[0169] [Table 4A]

[0170] [Table 4B]

[0171] Advantageously, the "sour fingerprint" (Figure 6) of the flavor materials disclosed herein shows that the distribution of different sour tastants in the flavor materials disclosed herein resembles that of a meat product (here shown as gravy). In particular, as in meat, the flavor materials disclosed herein contain high levels of lactic acid (about 90% of total sour tastants), similar to meat products (about 80% of total sour tastants), and low levels of malic acid and succinic acid compared to other meat imitation products.

[0172] Sweet component distribution

[0173] Sweet molecules found in significant amounts in the flavor materials disclosed herein are shown in Tables 5A-5B below. A distinct "sweetness fingerprint" showing the distribution of different sweet tastants in the flavor materials disclosed herein is shown in Figure 7. Without being bound by any theory, it may be that the high concentration of sweet tastants (and their variety, 14-17 different sweet tastants) in the total amount of non-volatile tastants (i.e., sweet, bitter, sour and umami) provides the masking / blocking properties of the flavor materials.

[0174] [Table 5A]

[0175] [Table 5B]

[0176] <Bitter component distribution> Bitter molecules found in significant amounts in the flavour substances disclosed herein are shown in Table 6 below.

[0177] [Table 6]

[0178] The "bitterness fingerprint" (Figure 8) of the flavoring materials disclosed herein shows that the distribution of different bitter tastants in the flavoring materials disclosed herein is similar to that of meat products (here gravy is shown). In particular, the flavoring materials disclosed herein contain high levels of arginine, about 40% of total bitter tastants (about 35% of total bitter tastants), similar to meat products. Furthermore, the flavoring materials disclosed herein contain distinct levels of lysine and methionine (18% and 3.5% of total bitter tastants, respectively), as in meat, compared to other meat imitation products.

[0179] <Body component distribution> The body molecules found in significant amounts in the flavour materials disclosed herein are shown in Table 7 below.

[0180] [Table 7]

[0181] As can be further seen from Figure 9, the flavor substances disclosed herein have a body profile very similar to the body substance distribution in meat products (gravy). In contrast to the flavor substances disclosed herein, the body profile of the industrial meat flavor consists of only one substance among the detected substances, the cysteine-methionine-threonine peptide, and lacks other substances such as aspartate-proline that appear in gravy. Furthermore, the distribution of body substances in the imitation meat bouillon is different from the meat product, especially in having a high level of gamma-glutamyl-glutamic acid (55-75%) compared to the much lower gravy (18-22%).

[0182] Overall, sweetness is found in a significant percentage (81.2% of the total amount of sweet, sour, bitter and umami) in the non-volatile taste distribution disclosed herein shown in Table 8 below.

[0183] [Table 8]

[0184] As can be seen from Table 8, the flavor substances disclosed herein have a taste distribution consisting of an average of 8.8% umami, 5.3% bitter, 4.7% sour and 81.2% sweet of all tastants (i.e., sweet, sour, bitter and umami).

[0185] As shown in Tables 3-6 and 8, 100 gr of the flavoring material disclosed herein consists of about 8.2 gr (about 8.2% w / w) of sweet substances, sour substances, bitter substances and umami substances, with the following distribution: about 0.71% w / w of umami substances (about 0.62 gr to 0.84 gr), about 0.42% w / w of bitter substances (about 0.32 gr to 0.53 gr), about 0.37% w / w of sour substances (0.31 gr to 0.45 gr), and about 6.6% w / w of sweet substances (about 5.0 gr to 7.0 gr).

[0186] Example 3 - Sensory evaluation of flavor substances (FM-1, FM-2 and FM-3)

[0187] <Fat perception> For fat perception analysis, plant-based burger was used as the reference sample. As shown in Figure 10A, 90% of panelists rated "plant burger with FM" with higher fat perception than the reference sample. As shown in Figure 10B, bitterness and astringency are the dominant tastes of "plant burger" quantified with 4 and 3 (black polygon), respectively. Clearly, the dominant tastes of the average results of FMs (FM-1, FM-2 and FM-3) used with "plant burger" are salty and sweet, both rated and quantified above level 3 (gray polygon).

[0188] <Bitterness perception> For bitterness perception analysis, commercially available tonic water was used as a reference sample. As shown in FIG. 11A, 90% of the panelists rated "tonic water" as having a stronger bitterness perception compared to "tonic water with FM", indicating that the disclosed FM has the ability to block and / or mask bitterness perception when added to food. As shown in FIG. 11B, bitterness, astringency, and sweetness are the main tastes of "tonic water" (black polygon). The sensory evaluation of bitterness of "tonic water" was quantified above 4.5, whereas for "tonic water" with the disclosed FM, the sensory evaluation of bitterness was rated at a lower intensity level, ranging from 2 to 3 (gray polygon). Thus, further indicating that the disclosed FM may have the ability to block and / or mask bitterness perception when added to food.

[0189] <Acid perception> For acidity perception analysis, freshly squeezed lemon juice was used as the reference sample. As shown in FIG. 12A, 90% of the panelists rated "lemon juice" as having a higher acidity perception than "lemon juice with FM", indicating the ability of the disclosed FM to block and / or mask the acidity perception when added to food. As shown in FIG. 12B, the acidity sensation of the lemon juice standard was quantified between 7-8 (gray polygon), whereas for the lemon juice with the disclosed FM, the acidity sensation was rated at a lower intensity level, ranging from 5-6 (black polygon). Thus, further indicating that the disclosed FM may have the ability to block and / or mask the acidity perception when added to food.

[0190] <Perception of off-flavors in beans> For bean off-flavor perception analysis, peaflower mixed in water at a dosage of 6% (w / w) was used as the reference sample. As shown in FIG. 13A, 90% of the panelists rated "6% peaflower in water" as perceiving stronger bean off-flavors compared to "6% peaflower in water with FM", indicating that the disclosed FM may have the ability to block and / or mask the perception of bean off-flavors when added to food products. As shown in FIG. 13B, bitterness and astringency were the dominant sensory properties of "6% peaflower in water", rated and quantified at 6 and 4, respectively (black polygon). Apparently, the sample of "6% peaflower in water" with the disclosed FM had lower levels of bitterness and astringency sensory intensity; rated at 3 bitterness and 2-3 astringency (gray polygon), thus further indicating that the disclosed FM may have the ability to block and / or mask bean off-flavor perception when added to food products.

[0191] <Astringency perception> For the analysis of astringency perception, unsweetened commercial cranberry juice was used as reference sample.As shown in Figure 14A, 80% of panelists rated "cranberry juice" as having higher astringency perception than "FM-containing cranberry juice", indicating that the FM disclosed herein can have the ability to reduce astringency perception when added to food.

[0192] <Perception of stevia off-flavor> For the analysis of perception of stevia off-flavor, an aqueous solution of commercial stevia mixture (3% (w / w) in water) was used as a reference sample. As shown in Figure 14B, 75% of the panelists rated the perception of stevia off-flavor higher for "3% stevia water" than for "3% stevia water with FM", indicating that the disclosed FM may have the ability to reduce the perception of stevia off-flavor when added to food.

[0193] <Mouthfeel perception> For mouthfeel perception analysis, commercial "skim" milk (1% fat) was used as a reference sample. As shown in Figure 14C, 90% of the panelists rated "FM containing 1% fat milk" as having better and more satisfying mouthfeel perception than "1% fat milk", indicating that the flavor substances disclosed herein may have the ability to improve creaminess and milk fat mouthfeel perception.

[0194] Overall, the results presented herein demonstrate that the flavor substances disclosed herein have unique volatile and non-volatile profiles that distinguish them from known flavor substances (such as imitation meat bouillons, and industrial meat flavors) that are used to replace meat products and / or impart meat flavor to meat substitutes or other foods, particularly due to said unique volatile and non-volatile profiles and their high sweet and sour tastants and their distribution, which distinguish them from known flavor substances (such as imitation meat bouillons, and industrial meat flavors) that are used to replace meat products and / or impart meat flavor to meat substitutes or other foods.

[0195] While particular embodiments of the present invention have been illustrated and described, it will be apparent that the invention is not limited to the embodiments described herein. Numerous modifications, changes, variations, substitutions and equivalents will be apparent to those skilled in the art without departing from the spirit and scope of the invention, which is described by the following claims.

Claims

1. 1. An edible flavor-rich flavoring substance, comprising: at least one volatile component having an Odor Activity Value (OAV) of at least 10, the volatile component comprising 2,3-octanedione; The total amount of non-volatile sweet, sour, bitter and umami substances is non-volatile taste components having a sweetness of about 50 to 85%; Approximately 3 to 25% of non-volatile flavor components having an acidic taste, Approximately 4 to 25% of non-volatile flavor components having a bitter taste, and It has a non-volatile taste distribution of about 2 to 10% of non-volatile taste components having umami, The flavoring substance is a meatless flavoring substance.

2. 10. The edible, flavor-rich flavor substance of claim 1, wherein the volatile components having an odor activity value (OAV) of at least 10 further comprise one or more of 3-methyl-butanal, 2-methyl-butanal, 2,6-dimethyl-pyrazine, α-ethylidene-benzeneacetaldehyde, dimethyl trisulfide, 1H-indole, 2-propenal, and hexadecanoic acid, ethyl ester.

3. The non-volatile taste component is, in terms of the total amount of flavor-rich substances, about 5-7% w / w of non-volatile sweet taste components, about 0.31 to 0.45% w / w of non-volatile flavor components having a sour taste; about 0.32-0.53% w / w of non-volatile bitter taste components, and 10. The edible flavor-rich flavor substance of claim 1, comprising a taste profile of about 0.62-0.84% ​​w / w of non-volatile flavor components having umami taste.

4. 2. The edible flavor-rich flavor substance of claim 1, wherein the OAV of the 2,3-octanedione is at least 40.

5. the sweet tastant comprises alanine, proline, fructose, rhamnose, asparagine, serine, mannitol, sucrose, glutamine, threonine, myo-inositol, glycine, glucose and / or raffinose; and / or 2. The edible flavor-rich flavor substance of claim 1, wherein the sour tastant comprises lactic acid, citric acid, malic acid, succinic acid, and / or tartaric acid.

6. 2. The edible flavor-rich flavor substance of claim 1, wherein the bitter tastant comprises valine, isoleucine, phenylalanine, lysine, tyrosine, leucine, arginine, cysteine, histidine, methionine, and / or tryptophan.

7. 2. The edible flavor-rich flavor substance of claim 1, wherein the umami tastant comprises glutamate, aspartate, and / or betaine.

8. 10. The edible flavor-rich flavor substance of claim 1 having a meat flavor.

9. 10. The edible flavor-rich flavor substance of claim 1 obtained by solid-state fermentation of one or more of legumes, grains, vegetables, nuts, oil seeds, agro-industrial wastes, or any combination thereof.

10. 10. The edible flavor-rich flavor substance of claim 1, which is a taste modifier.

11. 10. The edible flavor-rich flavor substance of claim 1, which is capable of at least partially blocking and / or masking one or more of bean off-flavors, bitterness, alternative sweetener off-flavors, astringency and / or sourness.

12. 10. The edible flavor-rich flavor substance of claim 1, which is capable of at least partially enhancing fat perception or mouthfeel; at least partially adjusting mouthfeel in reduced sugar foods; at least partially enhancing creamy and / or dairy-like mouthfeel; and / or at least partially increasing taste complexity in reduced salt foods.

13. An edible composition comprising a flavor-rich and / or organoleptically active flavor substance according to claim 1.

14. 14. The edible composition of claim 13, further comprising a flavor base.

15. 15. A method for providing a meat flavor to a meatless food product, the method comprising adding to the meatless food product an edible flavor-rich flavor substance according to any one of claims 1 to 12, or a composition according to any one of claims 13 to 14.

16. A food product comprising an edible flavor-rich flavor substance according to any one of claims 1 to 12, or a composition according to any one of claims 13 to 14.

17. 17. The food product of claim 16, which is a plant-based food product.

18. 17. The food product of claim 16, which is one or more of a sauce, a condiment, a semi-cooked or cooked food, a stock, a bouillon and / or a fish sauce analogue.

19. 17. The food product of claim 16, which is a taste enhancer / potentiator.

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