FERMENTATION-DERIVED FLAVOR MATERIALS PRODUCED FROM GRAINS AND GRAIN PRODUCTS AND EDIBLE COMPOSITIONS CONTAINING THEM

Abstract

This document provides information on fermentation-derived flavor materials (FMs), including concentrated products derived from grain fermentation and / or grain products, methods for their preparation, and consumable compositions containing these FMs. Specifically, this document provides information on flavor materials derived from grains, grain products, and / or byproducts or waste from the agro-industrial processes generated during grain processing or grain product production.

Description

[0001] FERMENTATION-DERIVED FLAVOR MATERIALS PRODUCED FROM GRAINS AND GRAIN PRODUCTS AND EDIBLE COMPOSITIONS CONTAINING SAME

[0002] TECHNOLOGICAL FIELD

[0003] The present invention relates to flavor materials (FMs) and consumable compositions including the same, and in particular to flavor materials derived from grains, grains products, and / or agro-industrial side or waste-streams produced during grain processing, or production of food products made from grains.

[0004] BACKGROUND OF THE INVENTION

[0005] The savory flavor sector suffers from a lack of innovation. Currently available savoury flavour products deliver a relatively one-dimensional flavour experience, and rely on considerable use of ultra-processed industrial ingredients, which consumers - for a wide range of reasons -prefer not to consume. These problems are even more pronounced when looking at one of the most important segments of the savoury flavour space - the sustainable alternative protein transition. The main obstacle to reducing global consumption of animal protein and accelerating the critical sustainable protein transformation is taste. In order to increase the adoption of various sources of alternative protein, it is critical to impart the organoleptic qualities typical of animal protein to a wide range of foods. This is true whether the "alternative protein" in question is plant-based, cell-based, recombinant, hybrid, or simply traditional protein-rich foods such as legumes, grains, pseudo-grains and more as well as foods traditionally flavored and enhanced by animal protein (such as soups, sauces, casseroles, pastas, and more). It is crucial that these foods are able to deliver not just the distinct flavour of animal protein, but the complex cross-modal "experience" of consuming animal protein, including (a) the delivery of rich and highly complex taste, aroma, and body, (b) flavor enhancement typical to animal protein, including umami and / or koko-rich materials, (c) important taste modulation qualities such as increasing and improving mouthfeel, including modulating the perception of saturated fat, overall fattiness, creaminess, "butteriness", juiciness, and more, (d) other modulation qualities such as masking and / or blocking of undesirable attributes such as beany off-flavor, bitterness, astringency, and more, (e) a long-lasting, lingering pleasurable sensation typical to animal protein, that can last for many hours after eating a meal, but that thus far is not delivered by non-animal sources of protein, and (f) cross-modal delivery of flavor that creates the simultaneous perception of complex taste, aroma, texture, body, and mouthfeel qualities, that creates the experience of "explosion of flavor", and others.

[0006] Flavor Materials (FM)s play a crucial role in the food and beverage industry by improving or positively altering the organoleptic properties (including taste, aroma, appearance, color, texture, mouthfeel, quality, linger, pleasurable sensations and more), thus intensifying and improving the taste and overall consumption experience of a wide range of food products. FMs enhance the overall sensory experience, improve product quality, and meet evolving consumer preferences.

[0007] With the rising pursuit of sustainable practices, need for authentic and innovative flavor experiences, and healthy diets based on natural, familiar ingredients (rather than ultra- processed foods based on industrially over-manipulated ingredients), there is a constant need to develop new and affordable, next-generation FMs, delivering vastly improved flavor experiences, and based on raw materials that come from a wide range of readily available, familiar, low-cost ingredients.

[0008] Grains (including cereals and pseudocereals, whole and processed grains, grain products, and side or waste-streams from the processing of grain and the production and commercialization of grain products) are a heretofore overlooked and underutilized source of such important flavour and sensorial qualities.

[0009] There is therefore, a need in the art for compositions and methods that can utilize grains, grains products or related agro-industrial side or waste streams to produce flavor materials (FMs) in a cost and time-effective manner.

[0010] SUMMARY OF THE INVENTION

[0011] According to some embodiments, there are provided herein consumable flavor materials (FMs) derived from grains, grains products and / or derived from agro-industrial side or waste-streams produced during grain processing, as well as compositions and food products containing the same.

[0012] The herein disclosed consumable grain-derived flavor materials (FMs) and compositions serve to improve the organoleptic qualities, create and enhance deliciousness and / or mask and / or block undesired taste, and to elevate the taste experience of consuming food products containing such flavor materials and compositions.

[0013] According to some embodiments, the flavor and materials (FMs) disclosed herein may be obtained by fermentation of grains and grains products and / or of agro-industrial side or waste-streams produced during grains processing (including, for example, husks, hulls, bran, germ, various "breaks", "okara", produced from oats and other grains, and the like), or the production of grain products.

[0014] Advantageously, as detailed herein, the use of grains and grain products for the formation of unique FMs, aids in creating various organoleptic qualities that are necessary for supporting and accelerating the use of sustainable protein, and can also provide a wide range of new flavour and sensorial qualities that can address various consumer preferences.

[0015] Moreover, advantageously, when using side and waste-streams, as disclosed herein, the utilization of grain-derived materials facilitates added sustainability and environmental benefits, including the reduction of food waste (a driver of social inequality and a significant contributor to the production of greenhouse gases), and the conversion of animal-feed to food for humans.

[0016] In some embodiments, the herein disclosed flavor materials may thus provide characteristic flavors / organoleptic properties (such as, rich and indulgent meat-like, long- cooked, umami, mouthfeel, koku, caramel, creamy, juicy, satisfying and fatty flavors) to the foodstuff, and / or enhance flavors of foodstuff, by adding to the herein disclosed flavor materials and / or compositions which abide to certain criteria. Such criteria include, for example, the presence of unique chemical fingerprint profile of non-volatile and volatile substances. In some embodiments, the volatile substances profile includes, for example, aroma compounds. In some embodiments, the non-volatile substances profiles include, for example, bitter taste profile, sweet taste profile, umami (and / or koku) taste profile, sour taste profile, fatty-mouthfeel (fatty acids) taste profile, and Maillard and other "reaction flavor" precursors substances profile. For example, in some embodiments, non-volatile substances distribution may be characterized, for example, by about 40-90% non-volatile substances having a sweet taste, about 0.3-1% non-volatile substances known to deliver a "koku sensation" (e.g. kokumi peptides) and / or umami taste, about 0.3-10% non-volatile substances having a sour taste, about 0.3-5% non-volatile substances having a fatty-mouthfeel taste, about 1-8% non-volatile substances having a bitter taste, and about 1-5% Mail la rd precursors substances, out of the total amount of non-volatile substances.

[0017] According to some embodiments, the grains and grains products-derived flavor materials may have or may impart one or more characteristic tastes, including, for example: rich, complex, koku sensation (also referred to herein as "koku taste"), sweet taste, umami taste, fatty taste, caramel flavor, braised meat flavor, long cooked flavor and the like, or any combinations thereof.

[0018] According to some embodiments, the flavor material is advantageously obtained by solid-state fermentation of grains, grains products, and / or agro-industrial side or waste- streams produced during grains processing.

[0019] According to some embodiments, there is provided a consumable composition which includes the herein disclosed flavor material (FM). According to some embodiments, the consumable composition may further include additional materials, which may be, for example, plant-based (vegetarian / vegan).

[0020] According to some embodiments, there is provided a method for enhancing the flavors of a food product, the method includes the addition of the herein disclosed consumable FM, or a composition including the same to the food product.

[0021] According to some embodiments, there is provided a food product including the herein disclosed consumable, flavor material(s), or the herein disclosed composition(s).

[0022] According to some embodiments, the food product may be a sauce and / or a condiment. According to some embodiments, the food product may be a stock, a bullion, a bullion analog or a fish-sauce analog. According to some embodiments, the stock, bullion, and / or analog is concentrated. According to some embodiments, the food product is a taste intensifier / enhancer. According to some embodiments, the food product may be a ready-to- eat or ready-to-cook food product.

[0023] In some embodiments, the FM, composition including the same, or may be added as a condiment to dishes, such as, but not limited to, stews, grilled pieces of meat, and meals prepared in sauce. According to some embodiments, the FM or composition including the same, or a food product including the same, may be added as a condiment to dishes such as, but not limited to, milk and / or butter and cheese substitutes.

[0024] According to some embodiments, the food product may be cooked food, stews, for dishes such as, but not limited to, cooked meals, roasted meat, and plant-based meat.

[0025] According to some embodiments, the food product may be a plant-based or a dairy product.

[0026] According to some embodiments, there is provided a flavor material (FM) concentrate product derived from fermentation of grain and / or grain product, said FM concentrate product having a flavor taste distribution which includes at least about 40% non-volatile substances having a sweet taste out of the total amount of non-volatile substances; at least about 0.3% non-volatile substances having a sour taste out of the total amount of non-volatile substances; and at least about 0.3% non-volatile substances having a fatty mouthfeel taste out of the total amount of non-volatile substances.

[0027] According to some embodiments, the flavor taste distribution may include at least about 70% non-volatile substances having a sweet taste out of the total amount of non- volatile substances; at least about 0.5% non-volatile substances having a sour taste out of the total amount of non-volatile substances; and at least about 0.5% non-volatile substances having a fatty mouthfeel taste out of the total amount of non-volatile substances

[0028] According to some embodiments, the flavor taste distribution further includes at least about 0.4% non-volatile substances having a koku and / or umami taste out of the total amount of non-volatile substances.

[0029] According to some embodiments, the flavor taste distribution may further include at least about 1% non-volatile substances having bitter taste out of the total amount of non- volatile substances.

[0030] According to some embodiments, the flavor material distribution may further include at least about 3.5% non-volatile substances having bitter taste out of the total amount of non- volatile substances. According to some embodiments, the flavor taste distribution may further include at least about 1% non-volatile Maillard precursors substances out of the total amount of non- volatile substances.

[0031] According to some embodiments, the flavor material product may include at least about 4.5% non-volatile Maillard precursors substances out of the total amount of non- volatile substances.

[0032] According to some embodiments, at least about 75% of the non-volatile substances having a bitter taste may include leucine, phenylalanine, isoleucine, arginine, valine, tyrosine, lysine, and / or histidine, out of the total bitter taste substances. Each possibility is a separate embodiment.

[0033] According to some embodiments, at least about 90% of the non-volatile substances having a sweet taste may include glucose, raffinose, and / or fructose out of the total sweet taste substances. Each possibility is a separate embodiment.

[0034] According to some embodiments, at least about 95% of the non-volatile substances having an umami taste may include Glutamate, Aspartate and / or Betaine, out of the total umami taste substances. Each possibility is a separate embodiment.

[0035] According to some embodiments, at least about 70% of the non-volatile substances having a koku sensation may include gamma-glutamyl-Glycine, Ornithine, gamma-glutamyl- Valine, gamma-glutamyl-, Serine, gamma-glutamyl-L-aminobutyrylglycine (Ophtalmate), gamma-glutamyl-Lysine, gamma-glutamyl-Arginine, gamma-glutamyl-Histidine and / or gamma-glutamyl-Proline, out of the total koku substances. Each possibility is a separate embodiment.

[0036] According to some embodiments, at least about 5% of the non-volatile substances having a sour taste may be Lactic acid, out of the total sour substances.

[0037] According to some embodiments, at least about 80% of the non-volatile substances having a fatty-mouthfeel taste may include linoleic acid, oleic acid, palmitic acid, stearic acid, and / or linolenic acid, out of the total fatty-mouthfeel substances. Each possibility is a separate embodiment. According to some embodiments, at least about 85% of the non-volatile Maillard precursors substances, may include glycerol and / or Pyroglutamic acid.

[0038] According to some embodiments, the flavor material product may include aroma compounds, at least about 15% of said aroma compounds include Benzeneacetaldehyde and / or Benzaldehyde, out of the total aroma compounds.

[0039] According to some embodiments, the flavor material product may include at least about 0.001 mg of Benzeneacetaldehyde per 100g dry FM product, and / or at least 0.012 mg of Benzaldehyde per 100g dry FM product and / or at least about 0.001 mg of 3-(methylthio)- Propanal per 100g dry FM product, wherein said dry flavor material product includes less than about 10% water. Each possibility is a separate embodiment.

[0040] According to some embodiments, the flavor material product may include at least about 20mg of Leucine per 100g dry flavor material product and / or at least about 16 mg of Isoleucine per 100g dry flavor material product said dry flavor material product includes less than about 10% water. Each possibility is a separate embodiment.

[0041] According to some embodiments, the flavor material product may include at least about 2700mg of Glucose per 100g dry flavor material product, said dry flavor material product includes less than about 10% water.

[0042] According to some embodiments, the flavor material product may include at least about 10 mg of Glutamate per 100g dry flavor material product said dry flavor material product includes less than about 10% water.

[0043] According to some embodiments, the flavor material product may include at least about 0.5 mg of gamma-glutamyl-Glycine per 100g dry flavor material product and / or at least about 0.2 mg of Ornithine per 100g dry flavor material product said dry flavor material product includes less than about 10% water.

[0044] According to some embodiments, the flavor material product may include at least about 7 mg of Lactic acid per 100g dry flavor material product and / or at least about 0.15 mg of Malic acid per 100g dry flavor material product said dry flavor material product includes less than about 10% water. According to some embodiments, the flavor material product may include at least about 5 mg of Linoleic acid per 100g dry flavor material product and / or at least about 10 mg of Palmitic acid per 100g dry flavor material product said dry flavor material product includes less than about 10% water.

[0045] According to some embodiments, the flavor material product may include at least about 10 mg of Glycerol per 100g dry flavor material product said dry flavor material product comprising less than about 10% water.

[0046] According to some embodiments, the fermentation is a solid state fermentation.

[0047] According to some embodiments, said flavor material product is derived from grains, grains products and / or agro-industrial side or waste-streams produced during grains processing or materials prepared therefrom.

[0048] According to some embodiments, the flavor material is vegan.

[0049] According to some embodiments, there is provided a consumable composition which includes the flavor material concentrate as disclosed herein.

[0050] According to some embodiments, there is provided a method for improving, altering and / or enhancing the flavor of a food product, the method includes adding to the food product, the flavor material concentrate product or a composition including the same.

[0051] According to some embodiments, improving, altering and / or enhancing flavor includes affecting organoleptic properties of the food product.

[0052] According to some embodiments, the organoleptic properties may include: taste, aroma, appearance, color, texture, mouthfeel, quality, or any combinations thereof. Each possibility is a separate embodiment.

[0053] According to some embodiments, the food product is a ready-to-cook or ready-to-eat food product.

[0054] According to some embodiments, there is provided a food product which includes the flavor material product as disclosed herein, or composition including the same.

[0055] According to some embodiments, the food product may be a sauce and / or a condiment. In some embodiments, the food product may be a stock, bullion, or fish-sauce analog. According to some embodiments the stock, bullion, and / or fish-sauce analog may be concentrated.

[0056] According to some embodiments, the food product is a taste intensifier, or taste enhancer. According to some embodiments, the food product may be plant based, dairy based, or dairy free.

[0057] Certain embodiments of the present disclosure may include some, all, or none of the above advantages. One or more technical advantages may be readily apparent to those skilled in the art from the figures, descriptions, and claims included herein. Moreover, while specific advantages have been enumerated above, various embodiments may include all, some or none of the enumerated advantages.

[0058] In addition to the exemplary aspects and embodiments described above, further aspects and embodiments will become apparent by reference to the figures and by the study of the following detailed descriptions.

[0059] BRIEF DESCRIPTION OF THE FIGURES

[0060] The invention will now be described in relation to certain examples and embodiments with reference to the following illustrative figures so that it may be more fully understood.

[0061] Fig. 1 presents a bar graph of the non-volatile taste distribution (bitter, sweet, umami, koku sensation, sour, fatty-mouthfeel, and Maillard precursor substances) of the obtained flavor material.

[0062] Fig. 2 presents a bar graph of the average percentage distribution of bitter substances detected in the obtained flavor material, out of the total bitter taste substances. The label "others" refers to the summed percentage of additional bitter substances, out of the total bitter taste substances.

[0063] Fig. 3 presents a bar graph of the average percentage distribution of sweet substances detected in the obtained flavor material, out of the total sweet substances. The label "others" refers to the summed percentage of additional sweet substances, out of the total sweet taste substances.

[0064] Fig. 4 presents a bar graph of the average percentage distribution of umami substance detected in the obtained flavor material, out of the total umami substances. Fig. 5 presents a bar graph of the average percentage distribution of main koku substances (e.g. peptides) detected in the obtained flavor material, out of the total koku substances. The label "others" refers to the summed percentage of additional koku substances, out of the total koku sense (taste) substances.

[0065] Fig. 6 presents a bar graph of the average percentage distribution of sour substance detected in the obtained flavor material, out of the total sour substances.

[0066] Fig. 7 presents a bar graph of the average percentage distribution of fatty-mouthfeel substance detected in the obtained flavor material, out of the total fatty-mouthfeel substances. The label "others" refers to the summed percentage of additional fatty- mouthfeel substances, out of the total fatty-mouthfeel substances.

[0067] Fig. 8 presents a bar graph of the average percentage distribution of Maillard Precursor substance detected in the obtained flavor material, out of the total Maillard Precursor substances.

[0068] Fig. 9 presents a bar graph of the average percentage distribution of the volatile aroma compounds detected in the obtained flavor material, out of the total volatile aroma substances. The label "others" refers to the summed percentage of additional aroma compounds, out of the total volatile aroma compounds. The percentage of each aroma compound was calculated as detailed below. Briefly, the concentration of the compound in ppb (calculated using internal standard) was divided by the sum of all aroma compounds and shown as a percentage.

[0069] Fig. 10 presents a Principal Components Analysis (PCA) plot based on about 300 non- volatile compounds and about 100 volatile compounds, which shows the chemical fingerprint of the herein flavor material obtained by fermentation of grains and grain based products compared to flavor materials obtained from fermentation of legumes.

[0070] DETAILED DESCRIPTION

[0071] In the following description, various aspects of the disclosure will be described. For the purpose of explanation, specific configurations and details are set forth in order to provide a thorough understanding of the different aspects of the disclosure. However, it will also be apparent to one skilled in the art that the disclosure may be practiced without specific details being presented herein. Furthermore, well-known features may be omitted or simplified in order not to obscure the disclosure.

[0072] 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 pertains.

[0073] As used herein, the term "about" may be used to specify a value of a quantity or parameter (e.g., the length of an element) to within a continuous range of values in the neighborhood of (and including) a given (stated) value. According to some embodiments, "about" may specify the value of a parameter to be between 80 % and 120 % of the given value. According to some embodiments, "about" may specify the value of a parameter to be between 90 % and 110 % of the given value. According to some embodiments, "about" may specify the value of a parameter to be between 95 % and 105 % of the given value.

[0074] Whenever a numerical range is indicated herein, it is meant to include any cited numeral (fractional or integral) within the indicated range.

[0075] As used herein, the terms "flavor material", "FM" "FM product", "flavor material product", flavor enhancer", "flavor and sensorial material", "flavor sensorial material", and "flavor intensifier" may interchangeably be used. The terms refer to a product (such as a flavor concentrate, etc.) prepared by a process of fermentation of grains and grains products and / or agro-industrial side or waste-streams produced during grains processing or materials prepared therefrom. Such FMs can be added to a food product in order to provide, supplement or enhance its natural flavor.

[0076] In some embodiments, the FM is a flavor and sensorial material, capable of providing and / or enhancing and / or improving the organoleptic properties of a food product, including, for example, but not limited to: taste, aroma, appearance, color, texture, mouthfeel, quality, linger, pleasurable sensations and the like, or any combinations thereof.

[0077] According to some embodiments, the flavor material may be in the form of a solution, a viscous liquid, a paste, a powder, a dry granulated substance, and the like. According to some embodiments, the flavor material is devoid of any synthetic and / or added natural and / or artificial flavor substances.

[0078] As used herein, the terms "dry flavor material", "dry FM", "dry flavor product", "dry flavor material product", "dry flavor sensorial material", "dry flavor enhancer", and "dry flavor intensifier" may interchangeably be used. The terms refer to a dry flavor material composition having a water content of about 10% or less, about 5% or less, or about 1% or less. Each possibility is a separate embodiment. In some embodiments the flavor material product may be dried to a dry form, by known methods in the art, including, for example, lyophilization.

[0079] According to some embodiments, the flavor material is vegetarian. According to some embodiments, the flavor material is vegan. According to some embodiments, the flavor material is non-diary.

[0080] As used herein, the term "grains" refers to any seed that comes from grasses, as well as "pseudo-grains", and may be selected from, but not limited to: wheat, emmer, einkorn, spelt, buckwheat, millet, rice, barley, oats, rye, triticale, quinoa, chia, sorghum, teff, maize (corn), cereals, pseudocereals or any combination thereof. Each possibility is a separate embodiment.

[0081] As used herein, the term "grain product" refers to any flour, groats, meal, or pellets of wheat, rye, oats, maize (corn), and any product that contains grain such as, cereals and pseudocereals, bread, baked goods, bakery products, pasta, candy, and more. It also includes the manufacture of flour mixes and prepared dough.

[0082] As used herein, the terms "bread", "bread material", "bread sample" or "bread matrix" refer to any kind of dry, fresh or frozen staple food prepared from a dough of any kind containing flour and water and optionally other ingredients, usually by baking. Bread may contain additional ingredients such as oil, sugar, legume flours, nuts, dried fruit, cheese, olives, chocolate, and may also contain additives to improve flavor, texture, color, shelf life, nutrition, etc. Bread may contain several types of flour (a mixture of flours). Bread may contain one or several types of cereal grains.

[0083] As used herein, the term "grains derived flavor material" refers to flavor material obtained from any fermentation process of grains, grains products and / or agro-industrial side or waste-streams produced during any kind of grains processing (including, for example, husks, hulls, bran, germ, various "breaks", "okara" produced from oats and other grains, and the like), or the production of grain products, in the presence of specific microorganisms (or a combination of organisms) under specific conditions. As used herein, the term "okara", relates to the insoluble pulp or dregs that remain after a pureed grain is filtered, for example, in the production of plant-based "milk" or derived products.

[0084] As used herein, the term "grain derived product" refers to any bread product and / or cereal grain product and / or product obtained from agro-industrial side or waste-streams produced during any kind of bread cereal grain and / or any other grain processing (including, for example, husks, hulls, bran, germ, various "breaks", "okara" and the like).

[0085] According to some embodiments the bread may be selected from, but not limited to: whole wheat bread, oat bread, whole rye bread, white rye bread, white wheat bread, brown wheat bread, spelt bread, einkorn bread, emmer bread, barley, buckwheat bread, corn bread sourdough bread, multigrain bread, pumpernickel bread and the like, or any combination thereof. Each possibility is a separate embodiment.

[0086] According to some embodiments "microorganism" may be selected from, but not limited to various species and strains of fungi and bacteria. In some embodiments, the fungi may be selected from the fungal division of Ascomycota, fungal division of Basidiomycota, fungal class of Sacchromycetes, or combinations thereof. In some embodiments, fungi selected from the fungal division of Ascomycota may include any strains of Aspergillus spp. (such as, but not limited to: A. oryzae, A. sojae, A. luchensis, and / or A. niger, any strain of Rhizopus spp., Trichoderma spp., Fusarium spp., Penicillium spp., and / or Neuraspora spp. Each possibility is a separate embodiment.

[0087] In some embodiments, a fungi may be selected from the fungal division of Basidiomycota may include any strains from the Agaricomycetes class, such as but not limited to Agaricus spp., Amanita spp., Armaillaria spp., Pleurotus spp., Pluteus spp., Grifola spp., Hydnum spp., Hygrophorus spp., Lentinuts spp., Lepiota spp., Ramaria spp., Russula spp., Sparassis spp., Tricholomoa spp., Tuber spp., Volvariella spp., Each possibility is a separate embodiment. In some embodiments, the bacteria may be selected from a bacteria of the Bacilli class (including any non-toxic strains of the Bacillales, Caryophanales, Desulfuribacillales and Lactobacillales orders, and / or any non-toxic strains of Actinomycetaceae, Brevibacteriaceae and Micrococcaceae). In some embodiments, the bacteria may be selected from a bacteria belonging to the Actinomycetia class, or any combinations thereof. Each possibility is a separate embodiment.

[0088] As used herein, the term "aroma compounds" refers to volatile compounds that interact with olfactory receptors (in the nose), evoking a signal to the brain interpreted as smell or odor.

[0089] As used herein, the term "aromatic sensation" refers to sense of smells (or odor) or olfaction. It occurs when an odor binds to a receptor within the nasal cavity, transmitting a signal through the olfactory system.

[0090] As used herein, the term "taste sensation" refers to the sensation that results when taste receptors in the tongue and / or throat, and / or elsewhere within the digestive system to convey information about the chemical composition of a soluble stimulus. The five basic tastes are elicited by interactions of tastants with specific taste receptors for salt, sweet, bitter, sour and umami tastes, respectively. The term "taste sensation" also encompass, additional tastes, including, koku, fatty and the like.

[0091] As used herein, the term "taste experience" refers to a holistic experience involving taste sensation, mouthfeel and / or aromatic sensation.

[0092] As used herein, the term "mouthfeel" refers to the sensation or sum of sensations other than taste created by food or drink in the mouth.

[0093] As used herein, the term "taste" refers to the sensation of flavor perceived in the mouth, tongue and / or throat on contact with a substance. The term "taste" also may also refer to any flavor, "taste sensation", "taste experience" and / or other sensation or a feeling created by food or drink in the mouth, as well as to the perception of taste by receptors throughout the digestive system

[0094] As used herein, the term "koku" or "koko" refers to a feeling, which can be described as a perceived richness and roundness that heightens the other five tastes (sweet, bitter, sour, salty, and umami) and prolongs their flavor. In some embodiments, the terms "koku taste", "koku sensation" and "koku sense" may interchangeably be used.

[0095] Advantageously, the herein disclosed flavor materials are characterized by providing a long-lasting pleasure, indulgent and satisfaction as well as masking and / or blocking of undesirable tastes, and of flavor enhancement. Without being bound by any theory, this may be due to a combination of emotional experiences, the interaction of food and / or FMs and the gut microbiome, and the fact that taste receptors exist throughout the human digestive system such that in essence we continue to taste and experience the food we consume long after we are finished eating.

[0096] Moreover, the herein disclosed flavor materials may in some embodiments provide a "mouthfeel". This mouthfeel may be achieved by delivering a perception of fat / fattiness / the presence of collagen or other proteins, and / or— when the disclosed flavor materials are added to a foodstuff— by creating the impression that the said foodstuff contains a higher degree of fat and / or collagen, and / or saturated fat and / or fat typical to animal protein than it actually has ("fat perception modulation").

[0097] According to some embodiments, the flavor material may provide characteristic animal protein flavor by adding to food stuff the flavor materials and / or compositions the characteristic animal protein flavor may be similar to an application like stews, and / or long cooked and / or roasted meat / chicken, and the like.

[0098] As used herein, the terms "substance", "compound" or "metabolite" may be used interchangeably and refer to a species of matter of definite chemical composition. According to some embodiment, the substance is an organic compound or molecule. In some embodiments, the substances may include, for example, but not limited to: amino acids, fatty acids, peptides, and the like.

[0099] As used herein, the terms "non-volatile substance" and "NVS" may be used interchangeably and refer to substances that do not evaporate or sublimate at temperatures below 40°C. Each possibility is a separate embodiment. Non-volatile substances exhibit a low vapor pressure and a high boiling point. Sugars and salts are examples of non-volatile solutes.

[0100] As used herein, the terms "volatile substance", "volatile organic substance" and "VOC" may be used interchangeably and refer to substances / substances that readily evaporate at - temperatures below 40°C. Each possibility is a separate embodiment. Volatile substances have higher vapor pressures versus non-volatile substances at the same temperature. In some embodiments, VOC include substances / substances responsible for the odor of scents and perfumes as well as pollutants.

[0101] According to some embodiments, the flavor materials are prepared by fermentation of grains and grains products and / or agro-industrial side or waste-streams from grains processing or the production of grain products in the presence of specific microorganisms (or a combination of microorganisms) under specific conditions.

[0102] According to some embodiments, the flavor materials comprise a unique chemical profile, including, for example, characteristic volatile and non-volatile compounds.

[0103] According to some embodiments, the consumable flavor material obtained by fermentation of grains and grains products has a unique chemical fingerprint of non-volatile and volatile substances. The non-volatile fingerprint may include one or more substances profiles, including, for example: bitter substances profile, sweet substances profile, umami substances profile, koku substance profile, sour substances profile, fatty-mouthfeel profile, Maillard precursors substances profile, and the like, or any combinations thereof. In some embodiments, the volatile fingerprint may include aroma compounds (substances) profile.

[0104] Volatile (aroma) Fingerprint

[0105] According to some embodiments, the volatile aroma substances may include one or more of: Benzeneacetaldehyde (CAS number 122-78-1), Benzaldehyde (CAS number 100-52- 7), Hexanal (CAS number 66-25-1), Octanal (CAS number 124-13-0), 3-methyl- Butanal (CAS number 590-86-3), Nonanal (CAS number 124-19-6), 3-(Methylthio) propanal (CAS number 3268-49-3), (E)-2-Decenal (CAS number 3913-81-3), Heptanal (CAS number 111-71-7), 1- Octen-3-ol (CAS number 3391-86-4), 1-Octen-3-one (CAS number4312-99-6), Acetic acid (CAS number 64-19-7), Octanoic acid (CAS number 124-07-2), 2-pentyl- Furan (CAS number 3777- 69-3), 2-Octanone (CAS number 111-13-7), (E)- 2-Heptenal (CAS number 18829-55-5), 5- Hepten-2-one, 6-methyl- (CAS number 110-93-0), and 2,3- Butanediol (CAS number 513-85-9) or any combination thereof. Each possibility is a separate embodiment.

[0106] According to some embodiments, the volatile aroma substances may further include one or more of: Pentanal (CAS number 110-62-3), 2,6-dimethyl- Pyrazine (CAS number 108- 50-9), Decanal (CAS number 112-31-2), 2-Heptanone (CAS number 110-43-0), Dodecanal (CAS number 112-54-9),, Pentadecane (CAS number 629-62-9), dimethyl Trisulfide (CAS number 3658-80-8), 2-propanol (CAS number 67-63-0), 5-Methyl-2-phenyl-2-hexenal (CAS number 21834-92-4), Geranyl acetone (CAS number 3796-70-1), Isobutyraldehyde (CAS number 78- 84-2), dimethyl Disulfide (CAS number 624-92-0), and 3-Methyl-1-butanol (CAS number 123-

[0107] 51-3) or any combination thereof. Each possibility is a separate embodiment.

[0108] According to some embodiments, about 70-99.9% of the aroma compounds, out of the total aroma compounds, are selected from Benzeneacetaldehyde, Benzaldehyde, Hexanal, Octanal, Nonanal, 3-(Methylthio) propanal, Heptanal, 1-Octen-3-ol, (E)- 2-Heptenal, 2-Octanone, 2-pentyl- Furan, Acetic acid, Octanoic acid, or any combination thereof. Each possibility is a separate embodiment. For example, about 70%, 71%, 72%, 73%, 74%, 75%, 75.5%, 76%, 78%, 80%, 83%, 84%, 85%, 87%, 90%, 92%, 94%, 95%, 96%, 98%, 99%, or 99.9% of the aroma compounds, out of the total aroma compounds, are selected from Benzeneacetaldehyde, Benzaldehyde, Hexanal, Octanal, Nonanal, 3-(Methylthio) propanal, Heptanal, 1-Octen-3-ol, (E)- 2-Heptenal, 2-Octanone, 2-pentyl- Furan, Acetic acid, Octanoic acid, or any combination thereof. Each possibility is a separate embodiment.

[0109] According to some embodiments, about 0.019-8 mg / 100g dry FM are selected from Benzeneacetaldehyde, Benzaldehyde, Hexanal, Octanal, Nonanal, 3-(Methylthio) propanal, Heptanal, 1-Octen-3-ol, (E)- 2-Heptenal, 2-Octanone, 2-pentyl- Furan, Acetic acid, Octanoic acid, or any combination thereof. Each possibility is a separate embodiment. For example, about 0.019, 0.02, 0.03, 0.04, 0.05, 0.09, 0.1, 0.2, 0.3, 0.4, 0.5, 0.55, 0.6, 0.7, 0.8, 0.9, 1, 1.2, 1.4, 1.5, 1.6, 1.7, 1.8, 2, 2.5, 3, 3.5, 4, 4.5, 5, 5.5, 6, 6.5, 7, 7.5, or 8 mg / 100g dry FM are selected from Benzeneacetaldehyde, Benzaldehyde, Hexanal, Octanal, Nonanal, 3-(Methylthio) propanal, Heptanal, 1-Octen-3-ol, (E)- 2-Heptenal, 2-Octanone, 2-pentyl- Furan, Acetic acid, Octanoic acid, or any combination thereof. Each possibility is a separate embodiment.

[0110] According to some embodiments, about 70-99.9% of the aroma compounds, out of the total aroma compounds, are selected from Benzeneacetaldehyde, Benzaldehyde, Octanal, 3-methyl- Butanal, Nonanal, 3-(Methylthio) propanal, (E)- 2-Heptenal, 2,3- Butanediol, 5-Hepten-2-one, 6-methyl-, Octanoic acid, or any combination thereof. Each possibility is a separate embodiment. For example, about 70%, 71%, 72%, 73%, 74%, 75%, 75.5%, 76%, 78%, 80%, 83%, 84%, 85%, 87%, 90%, 92%, 94%, 95%, 96%, 97%, 98%, 99%, or 99.9% of the aroma compounds, out of the total aroma compounds, are selected from Benzeneacetaldehyde, Benzaldehyde, Octanal, 3-methyl- Butanal, Nonanal, 3-(Methylthio) propanal, (E)- 2-Heptenal, 2,3- Butanediol, 5-Hepten-2-one, 6-methyl-, Octanoic acid, or any combination thereof. Each possibility is a separate embodiment.

[0111] According to some embodiments, about 0.09-1.22 mg / 100g dry FM are selected from Benzeneacetaldehyde, Benzaldehyde, Octanal, 3-methyl- Butanal, Nonanal, 3-(Methylthio) propanal, (E)- 2-Heptenal, 2,3- Butanediol, 5-Hepten-2-one, 6-methyl-, Octanoic acid, or any combination thereof. Each possibility is a separate embodiment. For example, about 0.09, 0.1, 0.11, 0.12, 0.13, 0.15, 0.2, 0.3, 0.35, 0.4, 0.45, 0.47, 0.5, 0.55, 0.6, 0.65, 0.7, 0.8, 0.9, 1, 1.1, 1.15, 1.2, or 1.22 mg / 100g dry FM are selected from Benzeneacetaldehyde, Benzaldehyde, Octanal, 3-methyl- Butanal, Nonanal, 3-(Methylthio) propanal, (E)- 2- Heptenal, 2,3- Butanediol, 5-Hepten-2-one, 6-methyl-, Octanoic acid, or any combination thereof. Each possibility is a separate embodiment.

[0112] According to some embodiments, about 70-99.9% of the aroma compounds, out of the total aroma compounds, are selected from Benzeneacetaldehyde, Benzaldehyde, Hexanal, Octanal, Nonanal, 3-(Methylthio) propanal, Heptanal, 1-Octen-3-ol, 1-Octen-3-one, (E)- 2-Heptenal, 2-Octanone, 2-pentyl- Furan, Acetic acid, Octanoic acid, or any combination thereof. Each possibility is a separate embodiment. For example, about 70%, 71%, 73%, 75%, 77%, 79%, 80%, 82%, 83%, 85%, 86%, 88%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, 99%, or 99.9% of the aroma compounds, out of the total aroma compounds, are selected from Benzeneacetaldehyde, Benzaldehyde, Hexanal, Octanal, Nonanal, 3-(Methylthio) propanal, Heptanal, 1-Octen-3-ol, 1-Octen-3-one, (E)- 2-Heptenal, 2-Octanone, 2-pentyl- Furan, Acetic acid, Octanoic acid, or any combination thereof. Each possibility is a separate embodiment.

[0113] According to some embodiments, about 0.07-3 mg / 100g dry FM are selected from Benzeneacetaldehyde, Benzaldehyde, Hexanal, Octanal, Nonanal, 3-(Methylthio) propanal, Heptanal, 1-Octen-3-ol, 1-Octen-3-one, (E)- 2-Heptenal, 2-Octanone, 2-pentyl- Furan, Acetic acid, Octanoic acid, or any combination thereof. Each possibility is a separate embodiment. For example, about 0.07, 0.08, 0.09, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.9, 1, 1.2, 1.4, 1.5, 1.7, 1.9, 2, 2.3, 2.5, 2.6, 2.8, 2.9, or 3 mg / 100g dry FM are selected from Benzeneacetaldehyde, Benzaldehyde, Hexanal, Octanal, Nonanal, 3-(Methylthio) propanal, Heptanal, 1-Octen-3-ol, 1-Octen-3-one, (E)- 2-Heptenal, 2-Octanone, 2-pentyl- Furan, Acetic acid, Octanoic acid, or any combination thereof. Each possibility is a separate embodiment.

[0114] According to some embodiments, about 75-99.9% of the aroma compounds, out of the total aroma compounds, are selected from Benzeneacetaldehyde, Benzaldehyde, Hexanal, Octanal, Nonanal, 3-(Methylthio) propanal, (E)-2-Decenal, Heptanal, 1-Octen-3-ol, (E)- 2-Heptenal, 5-Hepten-2-one, 6-methyl-, 2-pentyl- Furan, Acetic acid, or any combination thereof. Each possibility is a separate embodiment. For example, about 75%, 76%, 77%, 78%, 79%, 80%, 83%, 86%, 89%, 90%, 92%, 94%, 95%, 96%, 97%, 98%, 99%, or 99.9% of the aroma compounds, out of the total aroma compounds, are selected from Benzeneacetaldehyde, Benzaldehyde, Hexanal, Octanal, Nonanal, 3-(Methylthio) propanal, (E)-2-Decenal, Heptanal, 1-Octen-3-ol, (E)- 2-Heptenal, 5-Hepten-2-one, 6-methyl-, 2-pentyl- Furan, Acetic acid, or any combination thereof. Each possibility is a separate embodiment.

[0115] According to some embodiments, about 0.1-1 mg / 100g dry FM are selected from Benzeneacetaldehyde, Benzaldehyde, Hexanal, Octanal, Nonanal, 3-(Methylthio) propanal, (E)-2-Decenal, Heptanal, 1-Octen-3-ol, (E)- 2-Heptenal, 5-Hepten-2-one, 6-methyl-, 2-pentyl- Furan, Acetic acid, or any combination thereof. Each possibility is a separate embodiment. For example, about 0.1, 0.11, 0.12, 0.13, 0.15, 0.2, 0.25, 0.3, 0.5, 0.39, 0.4, 0.45, 0.5, 0.6, 0.7, 0.8, 0.9, 0.95, or 1 mg / 100g dry FM are selected from Benzeneacetaldehyde, Benzaldehyde, Hexanal, Octanal, Nonanal, 3-(Methylthio) propanal, (E)-2-Decenal, Heptanal, 1-Octen-3-ol, (E)- 2-Heptenal, 5-Hepten-2-one, 6-methyl-, 2-pentyl- Furan, Acetic acid, or any combination thereof. Each possibility is a separate embodiment.

[0116] According to some embodiments, about 55-99.9% of the aroma compounds, out of the total aroma compounds, are selected from Benzeneacetaldehyde, Benzaldehyde, Hexanal, Octanal, 3-methyl-Butanal, Nonanal, 3-(Methylthio)-propanal, (E)-2-Decenal, Heptanal, 1-Octen-3-ol, 1-Octen-3-one, 2,6-dimethyl- Pyrazine, (E)- 2-Heptenal and 2,3- Butanediol, or any combination thereof. Each possibility is a separate embodiment. For example, about 55%, 56%, 57%, 59%, 60%, 61%, 63%, 64%, 66%, 67%, 69%, 70%, 71%, 75%, 76%, 80%, 83%, 84%, 85%, 87%, 90%, 92%, 94%, 95%, 96%, 98%, 99%, or 99.9% of the aroma compounds, out of the total aroma compounds, are selected from Benzeneacetaldehyde, Benzaldehyde, Hexanal, Octanal, 3-methyl-Butanal, Nonanal, 3-(Methylthio)-propanal, (E)-2- Decenal, Heptanal, 1-Octen-3-ol, 1-Octen-3-one, 2,6-dimethyl- Pyrazine, (E)- 2-Heptenal and 2,3- Butanediol, or any combination thereof. Each possibility is a separate embodiment.

[0117] According to some embodiments, about 40-80% of the aroma compounds, out of the total aroma compounds, are selected from Benzeneacetaldehyde, Benzaldehyde, Hexanal, Octanal, 3-methyl-Butanal, Nonanal, 3-(Methylthio)-propanal, (E)-2-Decenal, Heptanal, 1- Octen-3-ol and 1-Octen-3-one, or any combination thereof. Each possibility is a separate embodiment. For example, about 40%, 45%, 48%, 50%, 52%, 53%, 55%, 57%, 58%, 59%, 60%, 63%, 65%, 67%, 68%, 69%, 70%, or 80% of the aroma compounds, out of the total aroma compounds, are selected from Benzeneacetaldehyde, Benzaldehyde, Hexanal, Octanal, 3- methyl-Butanal, Nonanal, 3-(Methylthio)-propanal, (E)-2-Decenal, Heptanal, 1-Octen-3-ol and 1-Octen-3-one, or any combination thereof. Each possibility is a separate embodiment.

[0118] According to some embodiments, about 11-29% of the aroma compounds, out of the total aroma compounds, is Benzeneacetaldehyde. For example, about 11%, 12%, 13%, 14%, 15%, 16%, 16.5%, 17%, 18%, 19%, 19.5%, 20%, 20.5%, 21%, 21.5%, 22%, 23%, 23.5%, 24.5%, 25%, 27%, 28%, or 29% of the aroma compounds, out of the total aroma compounds, is Benzeneacetaldehyde. Each possibility is a separate embodiment.

[0119] According to some embodiments, about 20-28% of the aroma compounds, out of the total aroma compounds, is Benzeneacetaldehyde. According to some embodiments, about 9- 18% of the aroma compounds, out of the total aroma compounds, is Benzeneacetaldehyde, according to some embodiments, about 16-24% of the aroma compounds, out of the total aroma compounds, is Benzeneacetaldehyde.

[0120] According to some embodiments, about 13-33% of the aroma compounds, out of the total aroma compounds, is Benzaldehyde. For example, about 13%, 13%, 14%, 15%, 16%, 17%, 17.5%, 18%, 20%, 20.5%, 22%, 23%, 24%, 24.5%, 27%, 27.5%, 28%, 30%, 31%, or 33% of the aroma compounds, out of the total aroma compounds, is Benzaldehyde. Each possibility is a separate embodiment.

[0121] According to some embodiments, about 24-32% of the aroma compounds, out of the total aroma compounds, is Benzaldehyde. According to some embodiments, about 14-20% of the aroma compounds, out of the total aroma compounds, is Benzaldehyde. According to some embodiments, about 15-32% of the aroma compounds, out of the total aroma compounds, is Benzaldehyde.

[0122] According to some embodiments, about 0.1-15% of the aroma compounds, out of the total aroma compounds, is Hexanal. For example, about 0.1%, 1%, 1.5%, 2%, 3%, 5%, 5.9%, 6.5%, 7.5%, 8.5%, 9%, 9.5%, 10%, 11%, 12%, 12.5%, 13%, 14%, or 15% of the aroma compounds, out of the total aroma compounds, is Hexanal. Each possibility is a separate embodiment.

[0123] According to some embodiments, 3-9% of the aroma compounds, out of the total aroma compounds, is Hexanal. According to some embodiments, about 9-15% of the aroma compounds, out of the total aroma compounds, is Hexanal.

[0124] According to some embodiments, about 0.1-14% of the aroma compounds, out of the total aroma compounds, is 3-methyl- Butanal. Each possibility is a separate embodiment. For example, about 0.1%, 0.5%, 0.7%, 0.8%, 0.9%, 1%, 1.1%, 3%, 5%, 6%, 7%, 8%, 9%, 9.3%, 10%, 11%, 11.7%, 12%, 13%, or 14%, of the aroma compounds, out of the total aroma compounds, is 3-methyl- Butanal. Each possibility is a separate embodiment.

[0125] According to some embodiments, about 8-14% of the aroma compounds, out of the total aroma compounds, is 3-methyl- Butanal. According to some embodiments, about 0.08- 0.15% of the aroma compounds, out of the total aroma compounds, is 3-methyl- Butanal.

[0126] According to some embodiments, about 2-17% of the aroma compounds, out of the total aroma compounds, is 3-(Methylthio) propanal. For example, about 2%, 2.5%, 2.6%, 3%, 3.5%, 4%, 4.5%, 5%, 5.3%, 6%, 6.6%, 8%, 10%, 11%, 13%, 13.7%, 15%, 16.5%, or 17%, of the aroma compounds, out of the total aroma compounds, is 3-(Methylthio) propanal. Each possibility is a separate embodiment.

[0127] According to some embodiments, about 3-9% of the aroma compounds, out of the total aroma compounds, is 3-(Methylthio) propanal. According to some embodiments, about 9-15% of the aroma compounds, out of the total aroma compounds, is 3-(Methylthio) propanal.

[0128] According to some embodiments, about 0.5-14% of the aroma compounds, out of the total aroma compounds, is Acetic acid. For example, about 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 6%, 7%, 7.5%, 8%, 8.7%, 9%, 9.5%, 10.5%, 13.5%, 13.8%, or 14% of the aroma compounds, out of the total aroma compounds, is Acetic acid. Each possibility is a separate embodiment.

[0129] According to some embodiments, about 0.1-3% of the aroma compounds, out of the total aroma compounds, is Acetic acid. According to some embodiments, about 8-14% of the aroma compounds, out of the total aroma compounds, is Acetic acid. According to some embodiments, about 6-12% of the aroma compounds, out of the total aroma compounds, is Acetic acid.

[0130] According to some embodiments, about 0.1-13% of the aroma compounds, out of the total aroma compounds, is 2-Octanone. For example, about 0.1%, 1%, 2%, 2.5%, 2.9%, 3%, 5%, 6%, 7%, 8.5%, 9%, 10.5%, 12.5%, or 13% of the aroma compounds, out of the total aroma compounds, is 2-Octanone. Each possibility is a separate embodiment.

[0131] According to some embodiments, about 7-13% of the aroma compounds, out of the total aroma compounds, is 2-Octanone.

[0132] According to some embodiments, about 0.5-16% of the aroma compounds, out of the total aroma compounds, is Heptanal. For example, about 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.3%, 1.5%, 1.6%, 1.9%, 2%, 3%, 4%, 5%, 6%, 10%, 10.5%, 11%, 13%, 14%, 15%, 15.9%, or 16% of the aroma compounds, out of the total aroma compounds, is Heptanal. Each possibility is a separate embodiment.

[0133] According to some embodiments, about 0.1-1% of the aroma compounds, out of the total aroma compounds, is Heptanal. According to some embodiments, about 10-16% of the aroma compounds, out of the total aroma compounds, is Heptanal. According to some embodiments, about 0.1-5% of the aroma compounds, out of the total aroma compounds, is Heptanal.

[0134] According to some embodiments, about 0.5-14% of the aroma compounds, out of the total aroma compounds, is 1-Octen-3-ol. For example, about 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 2%, 2.8%, 3%, 3.5%, 4%, 5%, 6%, 8%, 9.5%, 10%, 11%, 11.7%, 12%, 13%, or 14% of the aroma compounds, out of the total aroma compounds, is 1-Octen-3-ol. Each possibility is a separate embodiment.

[0135] According to some embodiments, about 0.1-1.5% of the aroma compounds, out of the total aroma compounds, is 1-Octen-3-ol. According to some embodiments, about 1-6% of the aroma compounds, out of the total aroma compounds, is 1-Octen-3-ol. According to some embodiments, about 8-14% of the aroma compounds, out of the total aroma compounds, is 1-Octen-3-ol.

[0136] According to some embodiments, about 0.001-0.625 mg / 100g dry FM is Benzeneacetaldehyde. For example, about 0.001, 0.021, 0.025, 0.03, 0.05, 0.066, 0.07, 0.08, 0.09, 0.096, 0.098, 0.10, 0.11, 0.12, 0.125, 0.13, 0.14, 0.144, 0.148, 0.15, 0.16, 0.18, 0.20, 0.21, 0.256, 0.4, 0.521, 0.6, or 0.625 mg / 100g dry FM is Benzeneacetaldehyde. Each possibility is a separate embodiment.

[0137] According to some embodiments, about 0.001-0.23 mg / 100g dry FM is Benzeneacetaldehyde. According to some embodiments, about 0.03-0.21 mg / 100g dry FM is Benzeneacetaldehyde. According to some embodiments, about 0.03-0.12 mg / 100g dry FM is Benzeneacetaldehyde.

[0138] According to some embodiments, about 0.014-0.971 mg / 100g dry FM is Benzaldehyde. For example, about 0.014, 0.017, 0.02, 0.026, 0.028, 0.03, 0.04, 0.05, 0.06, 0.07, 0.077, 0.08, 0.088, 0.09, 0.1, 0.108, 0.11, 0.12, 0.13, 0.139, 0.14, 0.162, 0.167,0.2, 0.3, 0.4, 0.54, 0.650, 0.7, 0.809, 0.9, or 0.971 mg / 100g dry FM is Benzaldehyde. Each possibility is a separate embodiment.

[0139] According to some embodiments, about 0.10-0.19 mg / 100g dry FM is Benzaldehyde. According to some embodiments, about 0.03-0.54 mg / 100g dry FM is Benzaldehyde. According to some embodiments, about 0.05-0.10 mg / 100g dry FM is Benzaldehyde.

[0140] According to some embodiments, about 0.005-1.818 mg / 100g dry FM is Hexanal. For example, about 0.005, 0.006, 0.007, 0.008, 0.01, 0.011, 0.02, 0.03, 0.04, 0.043, 0.05, 0.054, 0.06, 0.065, 0.07, 0.08, 0.09, 0.092, 0.1, 0.11, 0.12, 0.13, 0.2, 0.3, 0.4, 0.5, 0.6, 0.8, 1, 1.2, 1.3, 1.515, 1.6, 1.7, 1.8, or 1.818 mg / 100g dry FM is Hexanal. Each possibility is a separate embodiment.

[0141] According to some embodiments, about 0.001-0.08 mg / 100g dry FM is Hexanal. According to some embodiments, about 0.001-0.10 mg / 100g dry FM is Hexanal.

[0142] According to some embodiments, about 0.002-0.188 mg / 100g dry FM is Octanal. For example, about 0.002, 0.003, 0.004, 0.005, 0.006, 0.007, 0.008, 0.01, 0.011, 0.013, 0.02, 0.03, 0.04, 0.044, 0.05, 0.06, 0.07, 0.08, 0.09, 0.1, 0.13, 0.157, 0.17, or 0.188 mg / 100g dry FM is Octanal. Each possibility is a separate embodiment.

[0143] According to some embodiments, about 0.001-0.02 mg / 100g dry FM is Octanal. According to some embodiments, about 0.001-0.04 mg / 100g dry FM is Octanal. According to some embodiments, about 0.001-0. Olmg / 100g dry FM is Octanal.

[0144] According to some embodiments, about 0.001-0.138 mg / 100g dry FM is 3-methyl- Butanal. For example, about 0.001, 0.003, 0.004, 0.005, 0.006, 0.007, 0.008, 0.009, 0.01, 0.02, 0.03, 0.04, 0.046, 0.05, 0.06, 0.069, 0.07, 0.08, 0.09, 0.1, 0.19, 0.115, 0.120, 0.125, 0.130, or 0.138 mg / 100g dry FM is 3-methyl-Butanal. Each possibility is a separate embodiment.

[0145] According to some embodiments, about 0.001-0.12 mg / 100g dry FM is 3-methyl- Butanal.

[0146] According to some embodiments, about 0.006-0.312 mg / 100g dry FM is Nonanal. For example, about 0.006, 0.007, 0.008, 0.009, 0.01, 0.011, 0.012, 0.015, 0.02, 0.022, 0.023, 0.024, 0.025, 0.03, 0.033, 0.034, 0.036, 0.04, 0.05, 0.06, 0.066, 0.07, 0.08, 0.09, 0.092, 0.26, or 0.312 mg / 100g dry FM is Nonanal. Each possibility is a separate embodiment.

[0147] According to some embodiments, about 0.01-0.05 mg / 100g dry FM is Nonanal. According to some embodiments, about 0.01-0.08 mg / 100g dry FM is Nonanal. According to some embodiments, about 0.01-0.05mg / 100g dry FM is Nonanal.

[0148] According to some embodiments, about 0.001-0.838 mg / 100g dry FM is 3- (methylthio)-Propanal. For example, about 0.001, 0.004, 0.005, 0.006, 0.007, 0.008, 0.009, 0.01, 0.011, 0.016, 0.02, 0.026, 0.03, 0.031, 0.039, 0.04, 0.05, 0.054, 0.06, 0.07, 0.081, 0.09, 0.1, 0.22, 0.263, 0.3, 0.4, 0.5, 0.6, 0.699, 0.7, or 0.838mg / 100g dry FM is 3-(methylthio)- Propanal. Each possibility is a separate embodiment.

[0149] According to some embodiments, about 0.001-0.11 mg / 100g dry FM is 3-(methylthio)- Propanal. According to some embodiments, about 0.001-0.22 mg / 100g dry FM is 3- (methylthio)-Propanal. According to some embodiments, about 0.001-0.02 mg / 100g dry FM is 3-(methylthio)-Propanal.

[0150] According to some embodiments, about 0.002-0.064 mg / 100g dry FM is (E)-2- Decenal. For example, about 0.002, 0.003, 0.004, 0.005, 0.006, 0.007, 0.008, 0.009, 0.01, 0.02, 0.024, 0.03, 0.04, 0.05, 0.054, 0.06, or 0.064 mg / 100g dry FM is (E)-2-Decenal. Each possibility is a separate embodiment.

[0151] According to some embodiments, about 0.001-0.02 mg / 100g dry FM is (E)-2-Decenal.

[0152] According to some embodiments, about 0.002-0.50 mg / 100g dry FM is Heptanal. For example, about 0.002, 0.003, 0.004, 0.005, 0.006, 0.007, 0.008, 0.009, 0.01, 0.015, 0.02, 0.024, 0.025, 0.03, 0.036, 0.04, 0.05, 0.07, 0.09, 0.1, 0.2, 0.3, 0.41, or 0.50 mg / 100g dry FM is Heptanal. Each possibility is a separate embodiment.

[0153] According to some embodiments, about 0.001-0.41 mg / 100g dry FM is Heptanal. According to some embodiments, about 0.001-0.01 mg / 100g dry FM is Heptanal.

[0154] According to some embodiments, about 0.001-0.438 mg / 100g dry FM is 1-Octen-3-ol. For example, about 0.001, 0.002, 0.003, 0.004, 0.006, 0.008, 0.01, 0.012, 0.014, 0.016, 0.018, 0.019, 0.020, 0.022, 0.024, 0.026, 0.028, 0.03, 0.038, 0.04, 0.05, 0.057, 0.06, 0.08, 0.1, 0.12, 0.146, 0.2, 0.3, 0.365, 0.4, or 0.438 mg / 100g dry FM is 1-Octen-3-ol. Each possibility is a separate embodiment.

[0155] According to some embodiments, about 0.001-0.038 mg / 100g dry FM is 1-Octen-3- one. For example, about 0.001, 0.002, 0.003, 0.004, 0.005, 0.006, 0.008, 0.01, 0.012, 0.014, 0.016, 0.02, 0.025, 0.03, 0.032, 0.035, or 0.038 mg / 100g dry FM is 1-Octen-3-one. Each possibility is a separate embodiment.

[0156] According to some embodiments, about 0.001-0.03 mg / 100g dry FM is 1-Octen-3-one.

[0157] According to some embodiments, about 0.001-0.036 mg / 100g dry FM is 2,6-dimethyl- Pyrazine. For example, about 0.001, 0.002, 0.004, 0.005, 0.007, 0.008, 0.01, 0.02, 0.025, 0.03, or 0.036 mg / 100g dry FM is 2,6-dimethyl-Pyrazine. Each possibility is a separate embodiment.

[0158] According to some embodiments, about 0.0001-0.08 mg / 100g dry FM is 3-methyl- Butanal. For example, about 0.001, 0.005, 0.01, 0.05, 0.06, 0.07, 0.075, or 0.08 mg / 100g dry FM is 3-methyl-Butanal. Each possibility is a separate embodiment.

[0159] According to some embodiments, about 0.04-0.008 mg / 100g dry FM is 3-methyl-

[0160] Butanal. According to some embodiments, about 0.002-0.08 mg / 100g dry FM is acetic acid. For example, about 0.002, 0.003, 0.004, 0.005, 0.006, 0.007, 0.01, 0.03, 0.04, 0.05, 0.06, 0.07, or 0.08 mg / 100g dry FM is acetic acid. Each possibility is a separate embodiment.

[0161] According to some embodiments, about 0.002-0.004 mg / 100g dry FM is acetic acid. According to some embodiments, about 0.02-0.04 mg / 100g dry FM is acetic acid.

[0162] According to some embodiments, about 0001-0.08 mg / 100g dry FM is 2-octanone. For example, about 0.0001, 0.0002, 0.0003, 0.0005, 0.001, 0.01, 0.02, 0.03, 0.04, 0.05, 0.06, 0.07, or 0.08 mg / 100g dry FM is 2-octanone. Each possibility is a separate embodiment.

[0163] According to some embodiments, about 0001-0.08 mg / 100g dry FM is 2-octanone. According to some embodiments, about 0.0001-0.0002 mg / 100g dry FM is 2-octanone.

[0164] According to some embodiments, about 0.002-0.06 mg / 100g dry FM is 1-octen-3-ol. For example, about 0.002, 0.003, 0.004, 0.005, 0.01, 0.02, 0.02, 0.04, 0.05, or 0.06 mg / 100g dry FM is 1-octen-3-ol. Each possibility is a separate embodiment.

[0165] According to some embodiments, about 0.002-0.004 mg / 100g dry FM is 1-octen-3-ol. According to some embodiments, about 0.01-0.03 mg / 100g dry FM is 1-octen-3-ol. According to some embodiments, about 0.04-0.05 mg / 100g dry FM is 1-octen-3-ol.

[0166] According to some embodiments, about 0.001-0.330 mg / 100g dry FM is (E)-2- Heptenal. For example, about 0.001, 0.003, 0.006, 0.009, 0.01, 0.016, 0.018, 0.02, 0.022, 0.026, 0.03, 0.033, 0.04, 0.05, 0.06, 0.07, 0.08, 0.087, 0.09, 0.1, 0.11, 0.12, 0.14, 0.16, 0.2, 0.25, 0.275, 0.3, or 0.330, mg / 100g dry FM is (E)-2-Heptenal. Each possibility is a separate embodiment.

[0167] According to some embodiments, about 0.001-0.04 mg / 100g dry FM is (E)-2-Heptenal. According to some embodiments, about 0.001-0.09 mg / 100g dry FM is (E)-2-Heptenal. According to some embodiments, about 0.01-0.07 mg / 100g dry FM is (E)-2-Heptenal.

[0168] According to some embodiments, about 0.001-0.227 mg / 100g dry FM is 2,3- Butanediol. For example, about 0.001, 0.002, 0.003, 0.01, 0.017, 0.02, 0.025, 0.03, 0.04, 0.05, 0.06, 0.07, 0.08, 0.09, 0.1, 0.11, 0.12, 0.15, 0.17, 0.189, 0.2, or 0.227 mg / 100g dry FM is 2,3- Butanediol. Each possibility is a separate embodiment. According to some embodiments, about 0.001-0.19 mg / 100g dry FM is 2,3- Butanediol.

[0169] According to some embodiments, about 0.001-0.04 mg / 100g dry FM is 5-Hepten-2- one, 6-methyl-. According to some embodiments, about 0.001-0.01 mg / 100g dry FM is 5- Hepten-2-one, 6-methyl-. According to some embodiments, about 0.001-0.02 mg / 100g dry FM is Octanoic acid. According to some embodiments, about 0.001-0.05 mg / 100g dry FM is Octanoic acid.

[0170] According to some embodiments, about 0.001-0.08 mg / 100g dry FM is 1-Octen-3-ol. According to some embodiments, about 0.01-0.12 mg / 100g dry FM is 1-Octen-3-ol.

[0171] According to some embodiments, about 0.001-0.25 mg / 100g dry FM is 1-2-Octanone.

[0172] According to some embodiments, about 0.001-0.34 mg / 100g dry FM is acetic acid. According to some embodiments, about 0.01-0.09 mg / 100g dry FM is acetic acid.

[0173] According to some embodiments, about 0.001-0.03 mg / 100g dry FM is 2-pentyl- Furan. According to some embodiments, about 0.001-0.05 mg / 100g dry FM is 2-pentyl- Furan.

[0174] According to some embodiments, the at least one volatile substance is selected from Benzeneacetaldehyde, Benzaldehyde, Hexanal, Octanal, 3-methyl-Butanal, Nonanal, 3- (methylthio)-Propanal, (E)-2-Decenal, Heptanal, 1-Octen-3-ol, 1-Octen-3-one, 2,6-dimethyl- Pyrazine, (E)-2-Heptenal and 2,3- Butanediol, Acetic acid, 2-Octanone, or any combination thereof. Each possibility is a separate embodiment.

[0175] As used herein, the term "at least one" with regards to volatile and non-volatile substances may 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, the flavor material may include both Benzeneacetaldehyde and Benzaldehyde.

[0176] According to some embodiments, the at least one volatile substance is Benzeneacetaldehyde. According to some embodiments, the at least one volatile substance is Benzaldehyde.

[0177] Non-Volatile Fingerprint

[0178] According to some embodiments, non-volatile compounds may include bitter taste substances, sweet taste substances, umami taste substances, koku taste substances, sour substances, fatty-mouthfeel substances, and Maillard precursors substances, or any combination thereof. Each possibility is a separate embodiment.

[0179] According to some embodiments, the non-volatile compounds may include a taste distribution characterized by non-volatile substances having an umami taste, and / or non- volatile substances having a sweet taste, and / or non-volatile Mail la rd precursors substances, and / or non-volatile substances having a bitter taste, and / or non-volatile substances having a sour taste, and / or non-volatile fatty-mouthfeel substances, non-volatile substances having a koku taste. Each possibility is a separate embodiment

[0180] According to some embodiments, the non-volatile compounds may include a taste distribution characterized by about 1.5-2.2%, 1.7-2.1%, or 1.8-2.0% (for example, about 1.9%) non-volatile substances having an umami taste, out of the total amount of non-volatile taste substances. According to some embodiments, the non-volatile compounds may include a taste distribution characterized by about 69-99.9%, 77.6-95%, or 82-91% (for example, about 86%) non-volatile substances having a sweet taste, out of the total amount of non-volatile taste substances. According to some embodiments, the non-volatile compounds may include a taste distribution characterized by about 1.9-2.9%, 2.2-2.7%, or 2.3-2.6% (for example, about 2.4%) non-volatile Maillard precursors substances, out of the total amount of non- volatile taste substances. According to some embodiments, the non-volatile compounds may include a taste distribution characterized by about 6.2-9.3%, 7-8.5%, or 8.5-7.4% (for example, about 7.8%) non-volatile substances having a bitter taste, out of the total amount of non- volatile taste substances. According to some embodiments, the non-volatile compounds may include a taste distribution characterized by about 0.7-1.1%, 0.8-1%, or 0.9-1% (for example about 0.9%) non-volatile substances having a sour taste, out of the total amount of non- volatile taste substances. According to some embodiments, the non-volatile compounds may include a taste distribution characterized by about 0.5-0.75%, 0.6-0.7%, or 0.5-0.8% (for example, about 0.6%) non-volatile fatty-mouthfeel substances. According to some embodiments, the non-volatile compounds may include a taste distribution characterized by about 0.09-0.15%, 0.1-0.13%, or 0.11-0.12% (for example, about 0.1%) non-volatile substances having a koku taste, out of the total amount of non-volatile taste substances. Each possibility is a separate embodiment. According to some embodiments, the non-volatile compounds may include a taste distribution characterized by about 90-140, 105-125, or 109-120 mg / 100g dry FM (for example, about 115 mg / 100g dry FM) non-volatile substances having an umami taste. According to some embodiments, the non-volatile compounds may include a taste distribution characterized by about 4230-6350, 4760-5820, or 5025-5560 mg / 100g dry FM (for example, about 5290 mg / 100g dry FM) non-volatile substances having a sweet taste. According to some embodiments, the non-volatile compounds may include a taste distribution characterized by about 120-180, 135-165, or 140-160 mg / 100g dry FM (for example, about 150 mg / 100g dry FM) non-volatile Maillard precursors substances. According to some embodiments, the non-volatile compounds may include a taste distribution characterized by about 380-575, 430-525, or 450-500 mg / 100g dry FM (for example, about 477 mg / 100g dry FM) non-volatile substances having a bitter taste. According to some embodiments, the non-volatile compounds may include a taste distribution characterized by about 45-70, 50-62, or 53-59 mg / 100g dry FM (for example about 56 mg / 100g dry FM) non- volatile substances having a sour taste. According to some embodiments, the non-volatile compounds may include a taste distribution characterized by about 30-46, 35-42, or 36-40 mg / 100g dry FM (for example, about 38 mg / 100g dry FM) non-volatile fatty-mouthfeel substances. According to some embodiments, the non-volatile compounds may include a taste distribution characterized by about 3-10, 5-8, or 6-7.5 mg / 100g dry FM (for example, about 7 mg / 100g dry FM) non-volatile substances having a koku taste. Each possibility is a separate embodiment.

[0181] According to some embodiments, the non-volatile compounds may include a taste distribution characterized by about 65-97% (e.g. about 86%) non-volatile substances having a sweet taste, about 0.5-3% (e.g. about 2) non-volatile substances having a koku and / or umami taste, about 0.2-2% (e.g. about 1%) non-volatile substances having a sour taste, about 0.001- 2% (e.g. about 1%) non-volatile substances having a fatty-mouthfeel taste, about 2-10% (e.g. about 8%) non-volatile substances having a bitter taste, and about 0.5-7% (e.g. about 2.5%) Maillard precursors substances, out of the total amount of non-volatile substances. Each possibility is a separate embodiment.

[0182] According to some embodiments, the non-volatile compounds may include a taste distribution characterized by about 4100-6500 mg / 100g dry FM (e.g. about 5300 mg / 100g dry FM) non-volatile substances having a sweet taste, about 0.001-200 mg / 100g dry FM (e.g. about 120 mg / 100g dry FM) non-volatile substances having a koku and / or umami taste, about 20-80 (e.g. about 60 mg / 100g dry FM) non-volatile substances having a sour taste, about 1- 170 mg / 100g dry FM (e.g. about 40 mg / 100g dry FM) non-volatile substances having a fatty- mouthfeel taste, about 170-600 mg / 100g dry FM (e.g. about 480 mg / 100g dry FM) non- volatile substances having a bitter taste, and about 50-500 mg / 100g dry FM (e.g. about 150 mg / 100g dry FM) Maillard precursors substances. Each possibility is a separate embodiment.

[0183] According to some embodiments, the non-volatile compounds may include a taste distribution characterized by about 1.5-2.3%, 1.7-2.1%, or 1.8-2% (for example, about 1.9%) non-volatile substances having an umami taste, about 70-99.9%, 79-98%, or 83-93% (for example, about 88%) non-volatile substances having a sweet taste, about 4.4-6.5%, 4.9-6%, or 5.2-5.7% (for example, about 5.4%) non-volatile Maillard precursors substances, about 2.5-4%, 2.9-3.6%, or 3-3.5% (for example, about 3.2%) non-volatile substances having a bitter taste, about 0.3-0.7%, 0.4-0.6%, or 0.4-0.5% (for example about 0.5%) non-volatile substances having a sour taste, about 0.3-0.7%, 0.4-0.6%, or 0.5-0.6% (for example, about 0.5%) non- volatile fatty-mouthfeel substances, about 0.05-0.4-%, 0.1-0.3%, or 0.15-0.25% (for example, about 0.2%) non-volatile substances having a koku taste (all out of the total amount of non- volatile taste substances). Each possibility is a separate embodiment.

[0184] According to some embodiments, the non-volatile compounds may include a taste distribution characterized by about 113-170, 127-156, or 134-149 mg / 100g dry FM (for example, about 141 mg / 100g dry FM) non-volatile substances having an umami taste, about 5163-7745, 5808-7100, or 6131-6777 mg / 100g dry FM (for example, about 6454 mg / 100g dry FM) non-volatile substances having a sweet taste, about 318-478, 358-438, or 378-418 mg / 100g dry FM (for example, about 398 mg / 100g dry FM) non-volatile Maillard precursors substances, about 189-285, 213-261, or 225-249 mg / 100g dry FM (for example, about 237 mg / 100g dry FM) non-volatile substances having a bitter taste, about 27-41, 30-38, or 32-36 mg / 100g dry FM (for example about 34 mg / 100g dry FM) non-volatile substances having a sour taste, about 29-45, 33-41, or 35-39 mg / 100g dry FM (for example, about 37 mg / 100g dry FM) non-volatile fatty-mouthfeel substances, about 11-17, 12-15.5, or 13-14.5 mg / 100g dry FM (for example, about 14 mg / 100g dry FM) non-volatile substances having a koku taste. Each possibility is a separate embodiment. According to some embodiments, the non-volatile compounds may include a taste distribution characterized by about 0.9-1.3%, 1-1.2%, or 1-1.1% (for example, about 1.1%) non-volatile substances having an umami taste, about 70-99.9%, 79-97%, or 83-93% (for example, about 88%) non-volatile substances having a sweet taste, about 1.4-2.1%, 1.5-1.9%, or 1.6-1.8% (for example, about 1.7%) non-volatile Mail la rd precursors substances, about 5.3- 8.0%, 6.0-7.3%, or 6.3-7.0% (for example, about 6.5%) non-volatile substances having a bitter taste, about 0.5-0.8%, 0.6-0.75%, or 0.6-0.7% (for example about 0.7%) non-volatile substances having a sour taste, about 1.3-2.0%, 1.5-1.8%, or 1.6-1.8% (for example, about 1.7%) non-volatile fatty-mouthfeel substances, about 0.0001-0.03%, 0.01-0.03%, or 0.01- 0.025% (for example, about 0.001%) non-volatile substances having a koku taste (all out of the total amount of non-volatile taste substances). Each possibility is a separate embodiment.

[0185] According to some embodiments, the non-volatile compounds may include a taste distribution characterized by about 61-93, 69-85, or 73-82 mg / 100g dry FM (for example, 77 about mg / 100g dry FM) non-volatile substances having an umami taste, about 5048-7573, 5679-6942, or 5995-6626 mg / 100g dry FM (for example, about 6310 mg / 100g dry FM) non- volatile substances having a sweet taste, about 98-148, 110-136, or 116-129 mg / 100g dry FM (for example, about 123 mg / 100g dry FM) non-volatile Maillard precursors substances, about 380-571, 428-523, or 452-500 mg / 100g dry FM (for example, about 476 mg / 100g dry FM) non-volatile substances having a bitter taste, about 37-57, 42-53, or 45-50 mg / 100g dry FM (for example about 47 mg / 100g dry FM) non-volatile substances having a sour taste, about 95-144, 107-132, or 113-126 mg / 100g dry FM (for example, about 120 mg / 100g dry FM) non- volatile fatty-mouthfeel substances, about 1.1-1.7, 1.2-1.6, or 1.3-1.5 mg / 100g dry FM (for example, about 1.4 mg / 100g dry FM) non-volatile substances having a koku taste. Each possibility is a separate embodiment

[0186] According to some embodiments, the non-volatile compounds may include a taste distribution characterized by about 0.4-0.7%, 0.5-0.7%, or 0.55-0.65% (for example, about 0.6%) non-volatile substances having an umami taste, about 76-99.9%, 85-99.9%, or 90-100% (for example, about 95%) non-volatile substances having a sweet taste, about 0.6-1.0%, 0.7- 0.9%, or 0.8-0.9% (for example, about 0.8%) non-volatile Maillard precursors substances, about 2.4-3.5%, 2.7-3.2%, or 2.8-3.1% (for example, about 3%) non-volatile substances having a bitter taste, about 0.2-0.6%, 0.3-0.5%, or 0.4-0.5 % (for example about 0.4%) non-volatile substances having a sour taste, about 0.001-0.03%, 0.01-0.03%, or 0.01-0.025% (for example, about 0.03%) non-volatile fatty-mouthfeel substances, about 0.001-0.03%, 0.01-0.03%, or 0.01-0.025% (for example, about 0.02%) non-volatile substances having a koku taste (all out of the total amount of non-volatile taste substances). Each possibility is a separate embodiment.

[0187] According to some embodiments, the non-volatile compounds may include a taste distribution characterized by about 40-62, 46-57, or 48-54 mg / 100g dry FM (for example, about 51 mg / 100g dry FM) non-volatile substances having an umami taste, about 6415-9623, 7217-8821, or 7618-8420 mg / 100g dry FM (for example, about 8019 mg / 100g dry FM) non- volatile substances having a sweet taste, about 51-78, 58-72, or 61-68 mg / 100g dry FM (for example, about 65 mg / 100g dry FM) non-volatile Maillard precursors substances, about 198- 298, 223-273, or 235-261 mg / 100g dry FM (for example, about 248 mg / 100g dry FM) non- volatile substances having a bitter taste, about 26-40, 29-37, or 31-35 mg / 100g dry FM (for example about 33 mg / 100g dry FM) non-volatile substances having a sour taste, about 1.8- 2.7, 2.0-2.5, or 2.2-2.4 mg / 100g dry FM (for example, about 2.3 mg / 100g dry FM) non-volatile fatty-mouthfeel substances, about 1.6-2.4, 1.8-2.2, or 1.9-2.1 mg / 100g dry FM (for example, about 2.0 mg / 100g dry FM) non-volatile substances having a koku taste. Each possibility is a separate embodiment.

[0188] According to some embodiments, the non-volatile compounds may include a taste distribution characterized by about 1.6-2.5%, 1.8-2.3%, or 1.9-2.2% (for example, about 2.1%) non-volatile substances having an umami taste, about 68-99.9%, 76-94%, or 80-89% (for example, about 85%) non-volatile substances having a sweet taste, about 2.1-3.2%, 2.4-2.9%, or 2.5-2.8% (for example, about 2.7%) non-volatile Maillard precursors substances, about 7- 10.5%, 7.8-9.5%, or 8.2-9.1% (for example, about 8.7%) non-volatile substances having a bitter taste, about 0.7-1.1%, 0.8-1.0%, or0.85-0.95 % (for example about 0.9%) non-volatile substances having a sourtaste, about 0.5-0.85%, 0.6-0.8%, or 0.65-0.75% (for example, about 0.7%) non-volatile fatty-mouthfeel substances, about 0.08-0.12%, 0.09-0.10%, or 0.095- 0.105% (for example, about 0.1%) non-volatile substances having a koku taste (all out of the total amount of non-volatile taste substances). Each possibility is a separate embodiment.

[0189] According to some embodiments, the non-volatile compounds may include a taste distribution characterized by about 99-150, 111-136, or 117-130 mg / 100g dry FM (for example, about 123 mg / 100g dry FM) non-volatile substances having an umami taste, about 3962-5943, 4457-5448, or 4705-5200 mg / 100g dry FM (for example, about 4953 mg / 100g dry FM) non-volatile substances having a sweet taste, about 127-190, 143-175, or 151-167 mg / 100g dry FM (for example, about 159 mg / 100g dry FM) non-volatile Maillard precursors substances, about 406-610, 457-559, or 483-533 mg / 100g dry FM (for example, about 508 mg / 100g dry FM) non-volatile substances having a bitter taste, about 40-61, 45-55, or 48-53 mg / 100g dry FM (for example about 50 mg / 100g dry FM) non-volatile substances having a sour taste, about 33-50, 37-46, or 39-44vmg / 100g dry FM (for example, about 41 mg / 100g dry FM) non-volatile fatty-mouthfeel substances, about 6-9, 6.8-8.3, or 7.1-7.9 mg / 100g dry FM (for example, about 7.5 mg / 100g dry FM) non-volatile substances having a koku taste. Each possibility is a separate embodiment.

[0190] According to some embodiments, the flavor material may include at least about 45.5% non-volatile substances having a sweet taste, about 0.5% non-volatile substances having a koku and / or umami taste, about 0.3% non-volatile substances having a sour taste, about 2% non-volatile substances having a fatty-mouthfeel taste, about 2% non-volatile substances having a bitter taste, and about 2 % Maillard precursors substances, out of the total amount of non-volatile substances. Each possibility is a separate embodiment.

[0191] According to some embodiments, the flavor material comprises at least about 40% non-volatile substances having a sweet taste, at least about 0.4% non-volatile substances having a koku and / or umami taste, at least about 40% non-volatile substances having a sour taste, at least about 0.75% non-volatile substances having a fatty-mouthfeel taste, at least about 1% non-volatile substances having a bitter taste, and at least about 1% Maillard precursors substances, out of the total amount of non-volatile substances. Each possibility is a separate embodiment.

[0192] Bitter taste substances

[0193] According to some embodiments, the bitter taste substances may include one or more of: Leucine, Phenylalanine, Isoleucine, Arginine, Valine, Tyrosine, Histidine, Lysine, Methionine, Tryptophan, and / or Cystine. Each possibility is a separate embodiment. According to some embodiments, the taste substances having a bitter taste are selected from Leucine, Phenylalanine, Isoleucine, Arginine, Valine, Tyrosine, and Histidine, or any combination thereof. Each possibility is a separate embodiment.

[0194] According to some embodiments, the taste substances having a bitter taste may further include one or more of Lysine, Methionine, Tryptophan, Cystine, or any combination thereof. Each possibility is a separate embodiment.

[0195] According to some embodiments, about 75-98% of the bitter taste substances, out of the total bitter taste substances, are selected from leucine, phenylalanine, isoleucine, arginine, valine, tyrosine, lysine, and histidine, or any combination thereof. Each possibility is a separate embodiment. For example, about 75%, 80%, 82%, 85%, 85.5%, 88%, 89%, 90%, 95%, 98% of the bitter taste substances, out of the total bitter taste substances are selected from leucine, phenylalanine, isoleucine, arginine, valine, tyrosine, lysine, and histidine, or any combination thereof. Each possibility is a separate embodiment.

[0196] According to some embodiments, about 65-98% of the bitter taste substances, out of the total bitter taste substances, are selected from leucine, phenylalanine, isoleucine, arginine, valine, tyrosine, lysine, and histidine, or any combination thereof. Each possibility is a separate embodiment.

[0197] According to some embodiments, about 8-35% of the bitter taste substances, out of the total bitter taste substances, is isoleucine. For example, about 8%, 9%, 10%, 11%, 12%, 13% 13.10%, 14%, 15%, 16%, 17%, 18%, 20%, 22%, 24%, 26%, 28%, 30%, 31%, 32%, 34%, 35% of the bitter taste substances, out of the total bitter taste substances, is isoleucine. Each possibility is a separate embodiment.

[0198] According to some embodiments, about 9-24% of the bitter taste substances, out of the total bitter taste substances, is leucine. For example, about 9%, 10%, 11%, 12%, 14%, 15%, 16%, 17%, 18%, 19%, 19.5%, 20%, 21%, 22%, 23%, 24% of the bitter taste substances, out of the total bitter taste substances, is leucine. Each possibility is a separate embodiment.

[0199] According to some embodiments, about 8-17% of the bitter taste substances, out of the total bitter taste substances, is Phenylalanine. For example, about 8%, 9%, 10%, 11%, 12%, 13% 13.10%, 14%, 15%, 16%, 17% of the bitter taste substances, out of the total bitter taste substances, is Phenylalanine. Each possibility is a separate embodiment. According to some embodiments, about 4-13% of the bitter taste substances, out of the total bitter taste substances, is valine. For example, about 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13% of the bitter taste substances, out of the total bitter taste substances, is valine. Each possibility is a separate embodiment.

[0200] According to some embodiments, about 6-30% of the bitter taste substances, out of the total bitter taste substances, is arginine. For example, about 6%, 7%, 9%, 10%, 11%, 12%, 13% 13.10%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, or 30% of the bitter taste substances, out of the total bitter taste substances, is arginine. Each possibility is a separate embodiment.

[0201] According to some embodiments, about 4-12% of the bitter taste substances, out of the total bitter taste substances, is tyrosine. For example, about 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, or 12% of the bitter taste substances, out of the total bitter taste substances, is tyrosine. Each possibility is a separate embodiment.

[0202] According to some embodiments, about 4-8% of the bitter taste substances, out of the total bitter taste substances, is histidine. For example, about 4%, 5%, 6%, 7%, 8% of the bitter taste substances, out of the total bitter taste substances, is histidine. Each possibility is a separate embodiment.

[0203] According to some embodiments, about 3-25% of the bitter taste substances, out of the total bitter taste substances, are selected from Methionine, Tryptophan, and Cystine, or any combination thereof. Each possibility is a separate embodiment. For example, about 3%, 4%, 5%, 7%, 9%, 11%, 12%, 13%, 14%, 14.4%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 23%, or 25% of the bitter taste substances, out of the total bitter taste substances are selected from Lysine, Methionine, Tryptophan, and Cystine, or any combination thereof. Each possibility is a separate embodiment.

[0204] According to some embodiments, about 14-22% of the bitter taste substances, out of the total bitter taste substances, are selected from Methionine, Tryptophan, and Cystine, or any combination thereof. Each possibility is a separate embodiment.

[0205] According to some embodiments, at least about 1.5-30 mg / 100g dry FM is Isoleucine. For example, at least about 1.5, 1.9, 2, 2.5, 3, 3.5, 6, 8, 10, 11, 13, 15, 16, 16.4, 17, 18, 19, 20, 20.5, 21, 22, 23, 24, 25, 26, 27, 28, 29, or 30 mg / 100g dry FM is Isoleucine. Each possibility is a separate embodiment.

[0206] According to some embodiments, about 10-760 mg / 100g dry FM is Isoleucine. According to some embodiments, about 20-50 mg / 100g dry FM is Isoleucine. According to some embodiments, about 21-310 mg / 100g dry FM is Isoleucine. According to some embodiments, about 10-129 mg / 100g dry FM is Isoleucine.

[0207] According to some embodiments, at least about 1-42 mg / 100g dry FM is Leucine. For example, at least about 1, 2, 3, 5, 10, 12, 15, 16, 16.8, 17, 18, 19, 20, 20.7, 22, 24, 26, 28, 29, 30, 32, 33, 35, 36, 37, 37.5, 38, 40, 41, or 42 mg / 100g dry FM is Leucine. Each possibility is a separate embodiment.

[0208] According to some embodiments, about 16-420 mg / 100g dry FM is Leucine. According to some embodiments, about 16-40 mg / 100g dry FM is Leucine. According to some embodiments, about 33-152 mg / 100g dry FM is Leucine. According to some embodiments, about 29-75 mg / 100g dry FM is Leucine.

[0209] According to some embodiments, at least about 2-30 mg / 100g dry FM is Phenylalanine. For example, at least about 2, 4, 6, 8, 10, 13, 15, 16, 17, 18, 19, 20, 20.2, 21, 22, 23, 25, 27, 29, or 30 mg / 100g dry FM is Phenylalanine. Each possibility is a separate embodiment.

[0210] According to some embodiments, about 15-130 mg / 100g dry FM is Phenylalanine. According to some embodiments, about 15-36 mg / 100g dry FM is Phenylalanine. According to some embodiments, about 16-128 mg / 100g dry FM is Phenylalanine. According to some embodiments, about 16-52 mg / 100g dry FM is Phenylalanine.

[0211] According to some embodiments, at least about 0.001-50 mg / 100g dry FM is Arginine. For example, at least about 0.001, 1, 2, 3, 3.5, 4, 6, 8 10, 12, 14, 16 15, 17, 18, 19, 20, 22, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 39, 40, 42, 44, 46, 48, or 50 mg / 100g dry FM is Arginine. Each possibility is a separate embodiment.

[0212] According to some embodiments, about 10-260 mg / 100g dry FM is Arginine. According to some embodiments, about 36-90 mg / 100g dry FM is Arginine. According to some embodiments, about 14-59 mg / 100g dry FM is Arginine. According to some embodiments, about 14-52 mg / 100g dry FM is Arginine. According to some embodiments, at least about 0.001-26 mg / 100g dry FM is Valine. For example, 0.001, 1, 1.5, 2, 4, 5, 5.5, 6, 7, 8, 11, 12, 13, 14, 14.5, 15, 15.9, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, or 26 mg / 100g dry FM is Valine. Each possibility is a separate embodiment.

[0213] According to some embodiments, about 1-490 mg / 100g dry FM is Valine. According to some embodiments, about 14-38 mg / 100g dry FM is Valine. According to some embodiments, about 4-47 mg / 100g dry FM is Valine. According to some embodiments, about 1-28 mg / 100g dry FM is Valine.

[0214] According to some embodiments, at least about 1-23 mg / 100g dry FM is Tyrosine. For example, at least about 1, 2, 3, 4, 5, 5.1, 6, 7, 8, 9, 9.5, 10, 11, 12, 13, 14, 15, 15.5, 16, 17, 18, 19, 20, 21, 22, or 23 mg / 100g dry FM is Tyrosine. Each possibility is a separate embodiment.

[0215] According to some embodiments, about 6-70 mg / 100g dry FM is Tyrosine. According to some embodiments, about 12-31 mg / 100g dry FM is Tyrosine. According to some embodiments, about 7-65 mg / 100g dry FM is Tyrosine. According to some embodiments, about 7-41 mg / 100g dry FM is Tyrosine.

[0216] According to some embodiments, at least about 1-20 mg / 100g dry FM is Histidine. For example, at least about 1, 1.5, 2, 2.4, 3, 4, 4.7, 5, 6, 7, 8, 9, 10, 10.5, 11, 12, 12.9, 13, 14, 15, 16, 17, 18, 19, or 20 mg / 100g dry FM is Histidine. Each possibility is a separate embodiment.

[0217] According to some embodiments, about 1-110 mg / 100g dry FM is Histidine. According to some embodiments, about 10-36 mg / 100g dry FM is Histidine. According to some embodiments, about 3-41 mg / 100g dry FM is Histidine. According to some embodiments, about 1.5-24 mg / 100g dry FM is Histidine.

[0218] Sweet taste substances

[0219] According to some embodiments, the sweet taste substances may include one or more of: Glucose, Raffinose, Fructose, Glutamine, Proline, Alanine, Serine, Glycine, Threonine, Sucrose, and / or Asparagine. Each possibility is a separate embodiment.

[0220] According to some embodiments, the taste substances having a sweet taste are selected from Glucose, Raffinose, and Fructose, or any combination thereof. Each possibility is a separate embodiment. According to some embodiments, the taste substances having a sweet taste may further include one or more of Glutamine, Sucrose, Proline, Alanine, Serine, Glycine, Threonine and Asparagine, or any combination thereof. Each possibility is a separate embodiment.

[0221] According to some embodiments, about 85-99.5% of the sweet taste substances, out of the total sweet substances, are selected from Glucose, Raffinose, and Fructose, or any combination thereof. Each possibility is a separate embodiment. For example, about 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 96.2%, 97%, 98%, 99%, 99.5% of the sweet taste substances, out of the total sweet taste substances, are selected from Glucose, Raffinose, Fructose, and sucrose, or any combination thereof. Each possibility is a separate embodiment.

[0222] According to some embodiments, about 75-99.9% of the sweet taste substances, out of the total sweet substances, are selected from Glucose, Raffinose, and Fructose, or any combination thereof. Each possibility is a separate embodiment.

[0223] According to some embodiments, about 75-99% of the sweet taste substances, out of the total sweet taste substances, is Glucose. For example, about 75%, 76%, 78%, 80%, 82%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 92%, 93%, 94%, 95%, 98% of the sweet taste substances, out of the total sweet taste substances, is Glucose. Each possibility is a separate embodiment.

[0224] According to some embodiments, about 0.08-10% of the sweet taste substances, out of the total sweet taste substances, is Raffinose. For example, about 0.08%, 0.09%, 0.1%, 0.2%, 0.5%, 1%, 1.5%, 1.7%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 8.5%, 9%, 10% of the sweet taste substances, out of the total sweet taste substances, is Raffinose. Each possibility is a separate embodiment.

[0225] According to some embodiments, about 0.8-8% of the sweet taste substances, out of the total sweet taste substances, is Fructose. For example, about 0.8%, 0.9%, 1%, 2%, 3%, 4%, 4.5%, 5%, 5.5%, 5.9%, 6%, 7%, 8% of the sweet taste substances, out of the total sweet taste substances, is Fructose. Each possibility is a separate embodiment.

[0226] According to some embodiments, about 0.5-10% of the sweet taste substances, out of the total sweet substances, are selected from Glutamine, Sucrose, Proline, Alanine, Serine, Glycine, Threonine, and Asparagine, or any combination thereof. Each possibility is a separate embodiment. For example, about 0.5%, 1%, 2%, 3%, 3.8%, 4%, 5%, 6%, 7%, 8%, 9%, 10% of the sweet taste substances, out of the total sweet substances, are selected from Glutamine, Proline, Alanine, Serine, Glycine, Threonine, and Asparagine, or any combination thereof. Each possibility is a separate embodiment.

[0227] According to some embodiments, about 1-3% of the sweet taste substances, out of the total sweet substances, are selected from Glutamine, Sucrose, Proline, Alanine, Serine, Glycine, Threonine, and Asparagine, or any combination thereof. Each possibility is a separate embodiment.

[0228] According to some embodiments, at least about 35-6200 mg / 100g dry FM is Glucose. For example, about 35, 40, 42, 43, 44, 50, 100, 200, 300, 500, 1000, 1500, 2000, 2500, 2700, 2800, 2890, 2900, 3000, 3018, 3100, 3200, 3300, 3400, 3500, 3600, 3700, 3770, 3800, 3900, 4000, 4100, 4200, 4300, 4400, 4500, 4600, 4700, 4780, 4800, 4900, 5000, 5500, 6000, 6050, 6080, 6200 mg / 100g dry FM is Glucose. Each possibility is a separate embodiment.

[0229] According to some embodiments, about 3000-11000 mg / 100g dry FM is Glucose. According to some embodiments, about 3015-8160 mg / 100g dry FM is Glucose. According to some embodiments, about 3825-8070 mg / 100g dry FM is Glucose. According to some embodiments, about 4860-11020 mg / 100g dry FM is Glucose.

[0230] According to some embodiments, at least about 0.1-300 mg / 100g dry FM is Raffinose. For example, at least about 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1, 10, 16, 20, 20.5, 25, 30, 40, 50, 60, 70, 80, 89, 90, 100, 150, 200, 210, 215, 217, 220, 230, 232, 240, 250, 260, 270, 272, 280, 300, mg / 100g dry FM is Raffinose. Each possibility is a separate embodiment.

[0231] According to some embodiments, about 0.4-1560 mg / 100g dry FM is Raffinose. According to some embodiments, about 215-1560 mg / 100g dry FM is Raffinose. According to some embodiments, about 16-600 mg / 100g dry FM is Raffinose. According to some embodiments, about 0.4-30 mg / 100g dry FM is Raffinose.

[0232] According to some embodiments, at least about 0.1- 300 mg / 100g dry FM is Fructose. For example, at least about 0.1, 0.4, 0.5, 0.6, 1, 2, 4, 6, 6.5, 7, 10, 11, 13, 14, 15, 18, 20, 30, 50, 70, 80, 90, 100, 101, 102, 110, 120, 127, 130, 133, 140, 145, 150, 160, 180, 200, 220, 230, 237, 240, 260, 280, 300, mg / 100g dry FM is Fructose. Each possibility is a separate embodiment. According to some embodiments, about 4-630 mg / 100g dry FM is Fructose. According to some embodiments, about 101-630 mg / 100g dry FM is Fructose. According to some embodiments, about 11-210 mg / 100g dry FM is Fructose. According to some embodiments, about 4-150 mg / 100g dry FM is Fructose.

[0233] Umami taste substances

[0234] According to some embodiments, the umami taste substances may include one or more of: Glutamate, Aspartate, and / or Betaine. Each possibility is a separate embodiment.

[0235] According to some embodiments, the taste substances having an umami taste are selected from Glutamate, Aspartate, and Betaine, or any combination thereof. Each possibility is a separate embodiment.

[0236] According to some embodiments, about 85-99.9% of the umami taste substances, out of the total umami taste substances, are selected from Glutamate, Aspartate, and Betain, or any combination thereof. Each possibility is a separate embodiment. For example, about 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, 99%, 99.9% of the umami taste substances, out of the total umami substances, are selected from Glutamate, Aspartate, and Betaine, or any combination thereof. Each possibility is a separate embodiment.

[0237] According to some embodiments, about 20-60% of the umami taste substances, out of the total umami taste substances, is Glutamate. For example, about 20%, 25%, 26%, 17%, 30%, 40%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60% of the umami taste substances, out of the total umami taste substances, is Glutamate. Each possibility is a separate embodiment.

[0238] According to some embodiments, about 25-80% of the umami taste substances, out of the total umami taste substances, is Aspartate. For example, about 25%, 26%, 27%, 28%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 71%, 72%, 75%, 80% of the umami taste substances, out of the total umami taste substances, is Aspartate. Each possibility is a separate embodiment.

[0239] According to some embodiments, about 1-30% of the umami taste substances, out of the total umami taste substances, is Betaine. For example, about 1%, 2%, 3%, 4%, 5%, 6%, 8%, 10%, 12%, 15%, 18%, 20%, 21%, 22%, 23%, 25%, 30% of the umami taste substances, out of the total umami taste substances, is Betaine. Each possibility is a separate embodiment.

[0240] According to some embodiments, at least about 1-65 mg / 100g dry FM is Glutamate. For example, at least about 1, 2, 2.5, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 12.9, 13, 14, 15, 17, 19, 20, 20.6, 21, 23, 25, 27, 29, 31, 33, 35, 36, 39, 41, 45, 47, 49, 51, 54, 56, 58, 59, 61, 63, 65 mg / 100g dry FM is Glutamate. Each possibility is a separate embodiment.

[0241] According to some embodiments, about 1.5-145 mg / 100g dry FM is Glutamate According to some embodiments, about 45-140 mg / 100g dry FM is Glutamate. According to some embodiments, about 4-35 mg / 100g dry FM is Glutamate. According to some embodiments, about 1.5-22 mg / 100g dry FM is Glutamate.

[0242] According to some embodiments, at least about 1-34 mg / 100g dry FM is Aspartate. For example, at least about 1, 2, 3, 4, 4.2, 5, 6, 7, 7.2, 8, 9, 10, 12, 14, 16, 17, 18, 19, 19.8, 20, 22, 23, 24, 25, 27, 29, 30 mg / 100g dry FM is Aspartate. Each possibility is a separate embodiment.

[0243] According to some embodiments, about 1-270 mg / 100g dry FM is Aspartate. According to some embodiments, about 19-70 mg / 100g dry FM is Aspartate. According to some embodiments, about 3-120 mg / 100g dry FM is Aspartate. According to some embodiments, about 2-80 mg / 100g dry FM is Aspartate.

[0244] According to some embodiments, at least about 0.005-30 mg / 100g dry FM is Betaine. For example, at least about 0.005, 0.01, 0.02, 0.05, 1, 2, 3, 4, 5, 6, 6.6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 17, 19, 20, 21, 23, 25, 26, 28, 30 mg / 100g dry FM is Betaine. Each possibility is a separate embodiment.

[0245] According to some embodiments, about 0.01-210 mg / 100g dry FM is Betaine. According to some embodiments, about 20-60 mg / 100g dry FM is Betaine. According to some embodiments, about 1-4 mg / 100g dry FM is Betaine. According to some embodiments, about 0.01-3.6 mg / 100g dry FM is Betaine.

[0246] Koku substances

[0247] According to some embodiments, the koku taste substances may include one or more of: gamma-glutamyl-Glycine, Ornithine, gamma-glutamyl-Valine, gamma-glutamyl-Serine, gamma-glutamyl-L-aminobutyrylglycine (Ophtalmate), gamma-glutamyl-Glutamine, gamma- glutamyl-Lysine, gamma-Glutamyl-valyl-glycine, gamma-glutamyl-Arginine, gamma- glutamyl-Histidine, gamma-glutamyl-Proline, Pyroglutamyl-glutamyl-proline amide, gamma- glutamyl-Phenylalanine, gamma-glutamyl-Glutamate, gamma-glutamyl-Alanine, gamma- glutamyl-Threonine, gamma-glutamyl-Tyrosine, and / or gamma-glutamyl-Methionine. Each possibility is a separate embodiment.

[0248] According to some embodiments, the taste substances having a koku taste are selected from gamma-glutamyl-Glycine, Ornithine, gamma-glutamyl-Valine, gamma- glutamyl-Serine, gamma-glutamyl-L-aminobutyrylglycine (Ophtalmate), gamma-glutamyl- Lysine, gamma-glutamyl-Arginine, gamma-glutamyl-Histidine, gamma-glutamyl-Proline, and any combination thereof. Each possibility is a separate embodiment.

[0249] According to some embodiments, the taste substances having a koku taste may further include one or more of Pyroglutamyl-glutamyl-proline amide, gamma-glutamyl- Phenylalanine, gamma-glutamyl-Glutamate, gamma-Glutamyl-valyl-glycine, gamma- glutamyl-Alanine, gamma-glutamyl-Threonine, gamma-glutamyl-Glutamine, gamma- glutamyl-Tyrosine, gamma-glutamyl-Glutamine, gamma-glutamyl-Methionine, and any combination thereof. Each possibility is a separate embodiment.

[0250] According to some embodiments, about 85-99% of the koku taste substances, out of the total koku substances, are selected from gamma-glutamyl-Glycine, Ornithine, gamma- glutamyl-Valine, gamma-glutamyl-, Serine, gamma-glutamyl-L-aminobutyrylglycine (Ophtalmate), gamma-glutamyl-Lysine, gamma-glutamyl-Arginine, gamma-glutamyl- Histidine, gamma-glutamyl-Proline, or any combination thereof. Each possibility is a separate embodiment. For example, about 85%, 86%, 87%, 88%, 89%, 90%, 93%, 95%, 97%, 98%, 99% of the koku taste substances, out of the total koku substances, are selected from, gamma- glutamyl-Glycine, Ornithine, gamma-glutamyl-Valine, gamma-glutamyl-L- aminobutyrylglycine (Ophtalmate), gamma-glutamyl-Lysine, gamma-glutamyl-Arginine, gamma-glutamyl-Histidine, gamma-glutamyl-Proline, gamma-glutamyl-Serine or any combination thereof. Each possibility is a separate embodiment.

[0251] According to some embodiments, about 75-99.9% of the koku taste substances, out of the total koku substances, are selected from gamma-glutamyl-Glycine, Ornithine, gamma- glutamyl-Valine, gamma-glutamyl-, Serine, gamma-glutamyl-L-aminobutyrylglycine (Ophtalmate), gamma-glutamyl-Lysine, gamma-glutamyl-Arginine, gamma-glutamyl- Histidine, gamma-glutamyl-Proline, or any combination thereof. Each possibility is a separate embodiment.

[0252] According to some embodiments, about 1-15% of the koku taste substances, out of the total koku taste substances, is gamma-glutamyl-Glycine. For example, about 1%, 2%, 3%, 5%, 7%, 8%, 9%, 10%, 11%, 13%, 15%, of the koku taste substances, out of the total koku taste substances, is gamma-glutamyl-Glycine. Each possibility is a separate embodiment.

[0253] According to some embodiments, about 0.001-65 of the koku taste substances, out of the total koku taste substances, is Ornithine. For example, about 0.001%, 0.01%, 0.1%, 0.2%, 0.5%, 1%, 3%, 5%, 10%, 12%, 14%, 16%, 16.8%, 18%, 20%, 22%, 24%, 25%, 26%, 27% 30%, 35%, 40%, 45%, 50%, 54%, 55%, 56%, 57%, 60%, 62%, 65% of the koku taste substances, out of the total koku taste substances, is Ornithine. Each possibility is a separate embodiment.

[0254] According to some embodiments, about 10-50% of the koku taste substances, out of the total koku taste substances, is gamma-glutamyl-Valine. For example, about 10%, 12%, 14%, 16%, 16.8%, 18%, 20%, 22%, 24%, 25%, 26%, 27% 30%, 35%, 40%, 45%, 50% of the koku taste substances, out of the total koku taste substances, is gamma-glutamyl-Valine. Each possibility is a separate embodiment.

[0255] According to some embodiments, about 4-23% of the koku taste substances, out of the total koku taste substances, is gamma-glutamyl-Lysine. For example, about 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23% of the koku taste substances, out of the total koku taste substances, is gamma-glutamyl-Lysine. Each possibility is a separate embodiment.

[0256] According to some embodiments, about 1-15% of the koku taste substances, out of the total koku substances, are selected from gamma-Glutamyl-valyl-glycine, Pyroglutamyl- glutamyl-proline amide, gamma-glutamyl-Phenylalanine, gamma-glutamyl-Glutamate, gamma-glutamyl-Alanine, gamma-glutamyl-Glutamine, gamma-glutamyl-Threonine, gamma- glutamyl-Tyrosine, and gamma-glutamyl-Methionine, or any combination thereof. Each possibility is a separate embodiment. For example, about 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15% of the koku taste substances, out of the total koku substances, are selected from gamma-Glutamyl-valyl-glycine, Pyroglutamyl-glutamyl-proline amide, gamma-glutamyl-Phenylalanine, gamma-glutamyl-Glutamate, gamma-glutamyl- Alanine, gamma-glutamyl-Glutamine, gamma-glutamyl-Threonine, gamma-glutamyl- Tyrosine, and gamma-glutamyl-Methionine, or any combination thereof. Each possibility is a separate embodiment.

[0257] According to some embodiments, about 3-7% out of the total koku substances, are selected from gamma-Glutamyl-valyl-glycine, Pyroglutamyl-glutamyl-proline amide, gamma- glutamyl-Phenylalanine, gamma-glutamyl-Glutamate, gamma-glutamyl-Alanine, gamma- glutamyl-Glutamine, gamma-glutamyl-Threonine, gamma-glutamyl-Tyrosine, and gamma- glutamyl-Methionine, or any combination thereof. Each possibility is a separate embodiment.

[0258] According to some embodiments, at least about 0.0001-1.5 mg / 100g dry FM is gamma-glutamyl-Glycine. For example, about 0.0001, 0.001, 0.0005, 0.0006, 0.0007, 0.0008, 0.0009, 0.001, 0.005, 0.007, 0.009, 0.01, 0.05, 0.07, 0.09, 0.1, 0.2, 0.3, 0.35, 0.4, 0.5, 0.6, 0.65, 0.7, 0.8, 0.9, 1, 1.5mg / 100g dry FM is gamma-glutamyl-Glycine. Each possibility is a separate embodiment.

[0259] According to some embodiments, about 0.002-8 mg / 100g dry FM is gamma-glutamyl- Glycine. According to some embodiments, about 0.40-2 mg / 100g dry FM is gamma-glutamyl- Glycine. According to some embodiments, about 0.005-0.2 mg / 100g dry FM is gamma- glutamyl-Glycine.

[0260] According to some embodiments, at least about 0.001-12 mg / 100g dry FM is Ornithine. For example, at least about 0.001, 0.2, 0.3, 0.4, 0.5, 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 6, 7, 8, 10, 12mg / 100g dry FM is Ornithine. Each possibility is a separate embodiment.

[0261] According to some embodiments, about 0.001-85 mg / 100g dry FM is Ornithine. According to some embodiments, about 0.001-0.2 mg / 100g dry FM is Ornithine. According to some embodiments, about 0.002-3 mg / 100g dry FM is Ornithine.

[0262] According to some embodiments, about 0.005-12 mg / 100g dry FM is gamma- glutamyl-Valine. For example, at least about 0.005, 0.01, 0.018, 0.02, 0.03, 0.04, 0.1, 0.2, 0.22, 0.3, 0.4, 0.5, 0.7, 0.9, 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.3, 4.5, 5, 5.3, 5.5, 6, 7, 8, 9, 10, 11, 12 mg / 100g dry FM is gamma-glutamyl-Valine. Each possibility is a separate embodiment.

[0263] According to some embodiments, about 0.8-8 mg / 100g dry FM is gamma-glutamyl- Valine. According to some embodiments, about 0.15-1 mg / 100g dry FM is gamma-glutamyl- Valine. According to some embodiments, about 0.05-1.5 mg / 100g dry FM is gamma-glutamyl-

[0264] Valine.

[0265] According to some embodiments, at least about 0.001-0.5 mg / 100g dry FM is gamma- glutamyl-L-aminobutyrylglycine (Ophtalmate). For example, at least about 0.001, 0.03, 0.05, 0.06, 0.08, 0.1, 0.15, 0.2 0.5 mg / 100g dry FM is gamma-glutamyl-L-aminobutyrylglycine (Ophtalmate). Each possibility is a separate embodiment

[0266] According to some embodiments, at least about 0.001-5 mg / 100g dry FM is gamma- glutamyl-Lysine. For example, at least about 0.001, 0.01, 0.03, 0.05, 0.07, 0.09, 0.1, 0.3, 0.5, 0.7, 0.9, 1, 1.1, 1.2, 1.3, 1.4, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5 mg / 100g dry FM is gamma-glutamyl- Lysine. Each possibility is a separate embodiment.

[0267] According to some embodiments, about 1-6 mg / 100g dry FM is gamma-glutamyl- Lysine. According to some embodiments, about 0.02-1.5 mg / 100g dry FM is gamma-glutamyl- Lysine. According to some embodiments, about 0.001-1.2 mg / 100g dry FM is gamma- glutamyl-Lysine.

[0268] According to some embodiments, at least about 0.001-2 mg / 100g dry FM is gamma- glutamyl-Arginine. For example, at least about 0.001, 0.05, 0.1, 0.2, 0.25, 0.3, 0.35, 0.4, 0.45, 0.5, 0.55, 0.6, 0.7, 0.8, 0.9, 1, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, 2 mg / 100g dry FM is gamma-glutamyl-Arginine. Each possibility is a separate embodiment.

[0269] According to some embodiments, at least about 0.001-0.5 mg / 100g dry FM is gamma- glutamyl-Histidine. For example, at least about 0.001, 0.002, 0.005, 0.007, 0.009, 0.01, 0.02, 0.03, 0.04, 0.06, 0.08, 0.1, 0.15, 0.15, 0.2, 0.3, 0.4, 0.5 mg / 100g dry FM is gamma-glutamyl- Histidine. Each possibility is a separate embodiment.

[0270] According to some embodiments, at least about 0.001-2 mg / 100g dry FM is gamma- glutamyl-Proline. For example, at least about 0.001, 0.003, 0.006, 0.008, 0.01, 0.02, 0.03, 0.05, 0.07, 0.09, 0.1, 0.2, 0.25, 0.3, 0.35, 0.4, 0.45, 0.5, 1, 1.5, 2 mg / 100g dry FM is gamma-glutamyl- Proline. Each possibility is a separate embodiment. Sour substances

[0271] According to some embodiments, the sour taste substances may include one or more of: Lactic acid, Fumaric acid, Malic acid, Succinic acid, Citric acid, Pyruvic acid, Tartaric acid, and / or cis Aconitic acid. Each possibility is a separate embodiment.

[0272] According to some embodiments, the taste substances having a sour taste are selected from Lactic acid, Fumaric acid, Malic acid, Succinic acid and citric acid.

[0273] According to some embodiments, the taste substances having a sour taste may further include one or more Pyruvic acid, Tartaric acid, cis Aconitic acid, or any combination thereof. Each possibility is a separate embodiment.

[0274] According to some embodiments, about 80-99.9% of the sour taste substances, out of the total sour taste substances are selected from Lactic acid, Fumaric acid, Malic acid, Succinic and citric acid, or any combination thereof. Each possibility is a separate embodiment. For example, about 80%, 83%, 85%, 89%, 90%, 91%, 93%, 95%, 97%, 98%, 98.5%, 99%, 99.9% of the sour taste substances, out of the total sour taste substances are selected from Lactic acid, Fumaric acid, Malic acid, Succinic acid, citric acid, or any combination thereof. Each possibility is a separate embodiment.

[0275] According to some embodiments, about 65-99.9% of the sour taste substances, out of the total sour taste substances are selected from Lactic acid, Fumaric acid, Malic acid, Succinic, citric acid, or any combination thereof. Each possibility is a separate embodiment.

[0276] According to some embodiments, about 10-60% of the sour taste substances, out of the total sour taste substances, is Lactic acid. For example, about 10%, 12%, 14%, 16%, 18%, 20%, 22%, 24%, 25%, 26%, 27%, 29%, 30%, 31%, 33%, 34%, 35%, 36%, 38%, 40%, 52%, 55%, 58%, 60% of the sour taste substances, out of the total sour taste substances is Lactic acid. Each possibility is a separate embodiment.

[0277] According to some embodiments, about 18-58% of the sour taste substances, out of the total sour taste substances, is Fumaric acid. For example, about 18%, 20%, 21%, 22%, 24%, 26%, 30%, 33%, 36%, 39%, 41%, 44%, 48%, 50%, 51%, 55%, 56%, 58% of the sour taste substances, out of the total sourtaste substances is Fumaric acid. Each possibility is a separate embodiment. According to some embodiments, about 12-35% of the sour taste substances, out of the total sour taste substances, is Malic acid. For example, about 12%, 14%, 16%, 18%, 20%, 24%, 25%, 26%, 27%, 28%, 30%, 31%, 32%, 33%, 35% of the sour taste substances, out of the total sour taste substances is Malic acid. Each possibility is a separate embodiment.

[0278] According to some embodiments, about 1-20% of the sour taste substances, out of the total sour taste substances are selected from Pyruvic acid, Tartaric acid, and cis Aconitic acid, or any combination thereof. Each possibility is a separate embodiment. For example, about 1%, 2%, 3%, 4%, 5%, 7%, 9%, 11%, 13%, 14%, 15%, 18%, 20% of the sour taste substances, out of the total sour taste substances are selected from Citric acid, Pyruvic acid, Tartaric acid, and cis Aconitic acid, or any combination thereof. Each possibility is a separate embodiment.

[0279] According to some embodiments, about 12-18% of the sour taste substances, out of the total sour taste substances are selected from Pyruvic acid, Tartaric acid, and cis Aconitic acid, or any combination thereof. Each possibility is a separate embodiment.

[0280] According to some embodiments, at least about 0.5-12 mg / 100g dry FM is Lactic acid. For example, at least about 0.5, 0.8, 1, 1.2, 1.5, 2, 4, 5, 6, 7, 8, 8.5, 9, 10, 11, 12 mg / 100g dry FM is Lactic acid. Each possibility is a separate embodiment.

[0281] According to some embodiments, about 0.5-830 mg / 100g dry FM is Lactic acid. According to some embodiments, about 6-30 mg / 100g dry FM is Lactic acid. According to some embodiments, about 3-20 mg / 100g dry FM is Lactic acid. According to some embodiments, about 2-15 mg / 100g dry FM is Lactic acid.

[0282] According to some embodiments, at least about 0.1-13 mg / 100g dry FM is Malic acid. For example, at least about 0.1, 0.13, 0.15, 0.17, 0.19, 0.2, 0.4, 0.6, 0.8, 0.9, 1, 2, 4, 5, 6, 6.5, 7, 7.5, 8, 9, 10, 10.8, 10.5, 11, or 12 mg / 100g dry FM is Malic acid. Each possibility is a separate embodiment.

[0283] According to some embodiments, about 0.1-30 mg / 100g dry FM is Malic acid According to some embodiments, about 4-15 mg / 100g dry FM is Malic acid. According to some embodiments, about 8-20 mg / 100g dry FM is Malic acid. According to some embodiments, about 1-25 mg / 100g dry FM is Malic acid. According to some embodiments, at least about 0.8-14 mg / 100g dry FM is Fumaric acid. For example, at least about 0.8, 1, 1.03, 1.1, 1.5, 2, 2.5, 2.9, 3, 3.5, 3.75, 4, 4.5, 4.8, 5, 6, 7,8, 9, 10, 11, 11.3, 11.5, 12, 13, 14 mg / 100g dry FM is Fumaric acid. Each possibility is a separate embodiment.

[0284] According to some embodiments, at least about 0.8-85 mg / 100g dry FM is Fumaric acid. According to some embodiments, about 3-10 mg / 100g dry FM is Fumaric acid. According to some embodiments, about 5-90 mg / 100g dry FM is Fumaric acid. According to some embodiments, about 2-78 mg / 100g dry FM is Fumaric acid.

[0285] Fatty-Mouthfeel substances

[0286] According to some embodiments, the Fatty-Mouthfeel taste substances may include one or more of: Linoleic acid, Oleic acid, Palmitic acid, Stearic acid, Linolenic acid, Lauric acid, Palmitoleic acid, cis-l1-Eicosenoic acid, Palmitoleic acid, Myristic acid, Pentadecanoic acid, Behenic acid, cis-10-Nonadecenoic acid, Azeleic acid, Erucic acid, and / or Nonanoic acid. Each possibility is a separate embodiment.

[0287] According to some embodiments, the taste substances having a fatty-mouthfeel taste are selected from Linoleic acid, Oleic acid, Palmitic acid, Stearic acid, and Linolenic acid, or any combination thereof. Each possibility is a separate embodiment.

[0288] According to some embodiments, the taste substances having a fatty-mouthfeel taste may further include one or more of Lauric acid, Palmitoleic acid, cis-l1-Eicosenoic acid, Palmitoleic acid, Myristic acid, Pentadecanoic acid, Behenic acid, cis-10-Nonadecenoic acid, Azeleic acid, Erucic acid, and Nonanoic acid, or any combination thereof. Each possibility is a separate embodiment.

[0289] According to some embodiments, about 85-99.9% of the Fatty-Mouthfeel taste substances, out of the total Fatty-Mouthfeel taste substances are selected from Linoleic acid, Oleic acid, Palmitic acid, Stearic acid, and Linolenic acid, or any combination thereof. Each possibility is a separate embodiment. For example, about 85%, 87%, 89%, 90%, 91%, 93%, 95%, 95.6%, 96%, 97%, 98%, 99%, 99.9% of the Fatty-Mouthfeel taste substances, out of the total Fatty-Mouthfeel taste substances are selected from Linoleic acid, Oleic acid, Palmitic acid, Stearic acid, and Linolenic acid, or any combination thereof. Each possibility is a separate embodiment. According to some embodiments, about 25-55% of the Fatty-Mouthfeel taste substances, out of the total Fatty-Mouthfeel taste substances, is Linoleic acid. For example, about 25%, 26%, 27%, 28%, 29%, 31%, 31.3%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 40%, 41%, 43%, 45%, 47%, 49%, 50%, 55% of the Fatty-Mouthfeel taste substances, out of the total Fatty-Mouthfeel taste substances, is Linoleic acid. Each possibility is a separate embodiment.

[0290] According to some embodiments, about 25-55% of the Fatty-Mouthfeel taste substances, out of the total Fatty-Mouthfeel taste substances, is oleic acid. For example, about 25%, 26%, 27%, 28%, 29%, 31%, 31.3%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 40%, 41%, 43%, 45%, 47%, 49%, 50%, 55% of the Fatty-Mouthfeel taste substances, out of the total Fatty-Mouthfeel taste substances, is oleic acid. Each possibility is a separate embodiment.

[0291] According to some embodiments, about 12-55% of the Fatty-Mouthfeel taste substances, out of the total Fatty-Mouthfeel taste substances, is Palmitic acid. For example, about 12%, 13%, 15%, 16%, 16.5%, 17%, 17.5%, 17.7%, 19%, 20%, 21%, 22%, 23%, 25%, 30%, 35%, 40%, 44%, 45%, 46%, 47%, 50%, 55% of the Fatty-Mouthfeel taste substances, out of the total Fatty-Mouthfeel taste substances, is Palmitic acid. Each possibility is a separate embodiment.

[0292] According to some embodiments, about 0.01-10% of the Fatty-Mouthfeel taste substances, out of the total Fatty-Mouthfeel taste substances are selected from Lauric acid, Palmitoleic acid, cis-l1-Eicosenoic acid, Palmitoleic acid, Myristic acid, Pentadecanoic acid, Behenic acid, cis-10-Nonadecenoic acid, Azeleic acid, Erucic acid, and Nonanoic acid, or any combination thereof. Each possibility is a separate embodiment. For example, about 0.01%, 1%, 1.5%, 2%, 3%, 3.5%, 4%, 4.2%, 4.4%, 4.6%, 4.8%, 5%, 7%, 9%, 10%of the Fatty-Mouthfeel taste substances, out of the total Fatty-Mouthfeel taste substances are selected from Lauric acid, Palmitoleic acid, cis-l1-Eicosenoic acid, Palmitoleic acid, Myristic acid, Pentadecanoic acid, Behenic acid, cis-10-Nonadecenoic acid, Azeleic acid, Erucic acid, and Nonanoic acid, or any combination thereof. Each possibility is a separate embodiment.

[0293] According to some embodiments, about 0.5-1.5% of the Fatty-Mouthfeel taste substances, out of the total Fatty-Mouthfeel taste substances are selected from Lauric acid, Palmitoleic acid, cis-l1-Eicosenoic acid, Palmitoleic acid, Myristic acid, Pentadecanoic acid, Behenic acid, cis-10-Nonadecenoic acid, Azeleic acid, Erucic acid, and Nonanoic acid, or any combination thereof. Each possibility is a separate embodiment. According to some embodiments, at least about 0.001-45 mg / 100g dry FM is Linoleic acid. For example, at least about 0.001, 0.01, 0.01, 0.02, 0.03, 0.04, 0.05, 0.1, 0.5, 0.7, 1, 3, 5, 6, 6.5, 8, 10, 11, 13, 15, 16, 17, 17.2, 17.5, 18, 19, 20, 21, 23, 25, 26, 28, 30, 31, 32, 32.5, 33, 34, 34.3, 34.5 35, 37, 39, 41, 43, 45mg / 100g dry FM is Linoleic acid. Each possibility is a separate embodiment.

[0294] According to some embodiments, about 0.02-95 mg / 100g dry FM is Linoleic acid. According to some embodiments, about 6-45 mg / 100g dry FM is Linoleic acid. According to some embodiments, about 20-95 mg / 100g dry FM is Linoleic acid. According to some embodiments, about 0.02-3 mg / 100g dry FM is Linoleic acid.

[0295] According to some embodiments, at least about 0.001-30 mg / 100g dry FM is Oleic acid. For example, at least about 0.001, 0.1, 0.5, 0.7, 0.9, 1, 2, 3, 3.5, 4, 4.5, 5, 7, 9, 10, 11, 11.5, 11.7, 12, 14, 15, 16, 17, 18, 19, 20, 22, 24, 26, 28, 30mg / 100g dry FM is Oleic acid. Each possibility is a separate embodiment.

[0296] According to some embodiments, about 3-30 mg / 100g dry FM is Oleic acid. According to some embodiments, about 15-20 mg / 100g dry FM is Oleic acid. According to some embodiments, about 0.001-90 mg / 100g dry FM is Oleic acid.

[0297] According to some embodiments, at least about 0.01-26 mg / 100g dry FM is Palmitic acid. For example, at least about 0.01, 0.05, 0.1, 0.3, 0.5, 0.7, 0.9, 1, 2, 2.5, 3, 4, 5, 6, 8, 9, 10, 11, 11.7, 12, 13, 14, 15, 16, 17, 18, 18.7, 19, 20, 21, 23, 25, 26mg / 100g dry FM is Palmitic acid. Each possibility is a separate embodiment.

[0298] According to some embodiments, about 0.01-50 mg / 100g dry FM is Palmitic acid. According to some embodiments, about 2-15 mg / 100g dry FM is Palmitic acid. According to some embodiments, about 15-50 mg / 100g dry FM is Palmitic acid. According to some embodiments, about 0.05-3 mg / 100g dry FM is Palmitic acid.

[0299] Maillard precursors taste substances.

[0300] According to some embodiments, the Maillard precursors substances may include one or more of: Glycerol and Pyroglutamic acid. Each possibility is a separate embodiment. According to some embodiments, the taste substances having a Maillard precursors substance are selected from Glycerol and Pyroglutamic acid, or any combination thereof. Each possibility is a separate embodiment.

[0301] According to some embodiments, about 85-99.9% of the Maillard precursors substances, out of the total Mail la rd precursors substances, are selected from Glycerol and Pyroglutamic acid, or any combination thereof. Each possibility is a separate embodiment. For example, about 85%, 87%, 89%, 90%, 93%, 94% 95%, 96%, 97%, 98%, 99%, 99.9% of the Mail la rd precursors substances, out of the total Ma i I la rd precursors substances, are selected from Glycerol and Pyroglutamic acid, or any combination thereof. Each possibility is a separate embodiment.

[0302] According to some embodiments, about 20-99% of the Mai Ila rd precursors, out of the total Mai Ila rd precursors is Glycerol. For example, about 20%, 25%, 27%, 30%, 35%, 40%, 50%, 60%, 61%, 63%, 65%, 67%, 69%, 70%, 71%, 72%, 73%, 75%, 78%, 80%, 81%, 85%, 90%, 92%, 99% of the Maillard precursors, out of the total Maillard precursors is Glycerol. Each possibility is a separate embodiment.

[0303] According to some embodiments, about 1-90% of the Mail la rd precursors, out of the total Maillard precursors is Pyroglutamic acid. For example, about 1%, 3%, 5%, 6%, 7%, 8%, 10%, 13%, 15%, 18%, 19%, 20%, 22%, 24%, 26%, 28%, 30%, 32%, 34%, 36%, 38%, 40%, 50%, 60%, 65%, 70%, 73%, 75%, 80%, 85%, 90% of the Mai Ila rd precursors, out of the total Mai Ila rd precursors is Pyroglutamic acid. Each possibility is a separate embodiment.

[0304] According to some embodiments, about 10-300 mg / 100g dry FM is Glycerol. For example, about 10, 12, 15, 20, 30, 40, 50, 54, 60, 67, 70, 79, 80, 85, 90, 100, 120, 130, 140, 150, 152, 153, 154, 155, 160, 170, 180, 200, 205, 206, 210, 220, 230, 250, 256, 270, 290, 300 mg / 100g dry FM is Glycerol. Each possibility is a separate embodiment.

[0305] According to some embodiments, about 50-210 mg / 100g dry FM is Glycerol. According to some embodiments, about 60-160 mg / 100g dry FM is Glycerol. According to some embodiments, about 12-130 mg / 100g dry FM is Glycerol.

[0306] According to some embodiments, at least about 0.5-250 mg / 100g dry FM is Pyroglutamic acid. For example, at least about 0.001, 0.1, 0.4, 0.5, 0.8, 0.9, 1, 3, 4, 4.7, 5, 7, 8, 9, 10, 15, 20, 30, 35, 39, 39.6, 40, 45, 50, 51, 52, 53, 54, 55, 60, 70, 80, 90, 100, 110, 111, 112, 113, 115, 120, 125, 130, 135, 140, 145, 150, 155, 160, 180, 190, 200, 201, 210, or 250, mg / 100g dry FM is Pyroglutamic acid. Each possibility is a separate embodiment.

[0307] According to some embodiments, about 0.5-405 mg / 100g dry FM is Pyroglutamic acid. According to some embodiments, about 200-405 mg / 100g dry FM is Pyroglutamic acid. According to some embodiments, about 3-45 mg / 100g dry FM is Pyroglutamic acid. According to some embodiments, about 0.5-10 mg / 100g dry FM is Pyroglutamic acid.

[0308] According to some embodiments, the composition further comprises a flavor base in which the flavor material is blended with additional materials in order to create particular flavor profiles, which may be geared towards particular food applications. According to some embodiments, the flavor base is plant-based (vegetarian / vegan).

[0309] As used herein, the term "flavor base" refers to a combination of all the usual art- recognized ingredients required for the particular consumable composition including the composition detailed above, in additional to other consumable materials such as fruit and / or vegetable concentrates, wine concentrate, yeast products, yeast extracts, natural flavor materials, spices, extracts, botanicals, salt, and the like.

[0310] According to some embodiments, the food product may be a ready-to-cook food product, stew, sauce and / or condiment.

[0311] The following examples are included to demonstrate examples of certain preferred embodiments of the invention. It should be appreciated by those of skill in the art that the techniques disclosed in the examples that follow represent approaches the inventors have found function well in the practice of the invention, and thus can be considered to constitute examples of preferred modes for its practice. However, those of skill in the art should, in light of the present disclosure, appreciate that many changes can be made in the specific embodiments that are disclosed and still obtain a like or similar result without departing from the spirit and scope of the invention.

[0312] EXAMPLES

[0313] In the following examples, the grains and / or grains products derived flavor material (FM) demonstrated a characteristic volatile and non-volatile metabolites fingerprint. The metabolites were identified and divided into eight groups: bitter substances, sweet substances, umami substances, koku substances, sour substances, fatty-mouthfeel, Maillard precursors substances, and aroma compounds.

[0314] The absolute concentration in 100 g of dry FM / product and the percentage of each non-volatile metabolite / substance (i.e., bitter, sweet, umami, koku, sour, fatty-mouthfeel, and Maillard precursors substances) was calculated using calibration curves of authentic standards. For each substance, a linear calibration curve was calculated by plotting the known concentrations of the standards vs. the area under the curve of each chromatographic signal. The concentration of each non- volatile molecule of the flavor materials was calculated by integrating the area under the curve of the signal, placing the value in the linear equation, and extracting the concentration. The obtained concentrations were multiplied by a factor that takes into account the amount of water in the flavor material to obtain the absolute amount of each substance presented in mg / 100g of dry matter.

[0315] Example 1 - identification of non-volatile fingerprints of grains and grains products fermentation derived flavor materials (FMs)

[0316] The grains and grains products fermentation derived FMs were produced as follows:

[0317] 1. Production of Enzymatic Biocatalyst: A dry or fresh grains, grains products, and / or agro-industrial side or waste-streams produced during any kind of grains product or grains processing containing one or more plant materials (e.g. cereal grains and / or legumes and / or seeds, nuts, and / or plant, and / or vegetable, and / or fruit, and / or a product produced using one or more of the above, and / or agro-industrial side or waste-streams produced during the processing of one or more of the above) was sterilized and inoculated with one or more microorganisms (e.g. bacteria and / or fungi). The microorganism(s) were grown on said substrate for between 12 and 126 hours under controlled humidity, temperature and oxygen availability. For example, humidity was regulated at between 60 to 99% RH, temperature was regulated at between 20 and 55^C, and oxygen was regulated at between 0 and 76%, with or without agitation, which in turn can be either continuous or intermittent.

[0318] The material was selected from whole flour, oat flour, buckwheat flour, rye flour, rice flour, corn flour, white flour, 100% or any combination thereof, a bread or bread product containing one or more of said flours, including combination with chickpeas and / or other legumes. 2. Preparation of secondary substrate grains, grains products and / or agro-industrial side or waste-streams produced during grains processing, bread industry side stream, or any other substrates such as cereal grains and / or legumes and / or seeds, nuts, and / or plant, and / or vegetable, and / or fruit, and / or a product produced using one or more of the above : Said biocatalyst was mixed with additional plant matter from the groups detailed above or other sources and other materials. This secondary substrate was stored in a controlled environment for between 1 and 180 days.

[0319] 3. The mixture was mixed in the temperature range of 20-80°C between 1 and 360 days.

[0320] 4. Finally, the dry matter was separated out using commonly known methods, and the resulting solution was concentrated as known in the art. Non-volatile analysis was done using Liquid Chromatography-Mass Spectrometry (LC-MS). Samples preparation was conducted as follows: 105 mg (±5 mg) of each sample was weighted into a 1.5 mL Eppendorf tube and diluted with 1 mL of extraction mixture (Methanol : Acetonitrile : Water at a ratio of 5:3:2 respectively). The samples were vortexed for 10 minutes, and centrifuged for 15 minutes at 13,300 RPM. Supernatant was collected and diluted further on x20 taking 50 pL of sup and diluting with 950 pL of metabolites extraction mix (same solution).

[0321] LC-MS metabolomic analysis was performed as described in 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, Agilent Technologies 1200 Series High- performance liquid chromatography (HPLC) system coupled to an Exactive Benchtop Orbitrap Mass Spectrometer (Thermo Fisher Scientific) was used. Resolution was set to 25,000 at 4 Hz and 200 mass / charge ratio (m / z) with electrospray ionization and polarity switching mode to enable both positive and negative ions across a mass range of 60-1200 m / z. HPLC setup consisted of an iHILIC-(P) Classic column (150 mm x 2.1 mm, 5 pm; Hilicon). Five microliters of extracts were injected, and the compounds were separated using a mobile phase gradient of 15 min, starting at 20% aqueous (20 mmol / L ammonium carbonate adjusted to pH 9.2 with 0.1% of 25% ammonium hydroxide): 80% organic (Acetonitrile) and terminated with 20% Acetonitrile. The flow rate and column temperature were maintained at 0.2 mL / min and 45°C, respectively, for a total run time of 27 min. All metabolites were detected using a mass accuracy below 1 ppm. Thermo Xcalibur 2.1 was used for data acquisition. Skyline Daily ™ 23.1.1.353 was used for data analysis. Peak areas of metabolites were determined by using the exact mass of the singly charged ions. The peak areas of different metabolites were determined using Skyline Daily software, where metabolites were identified by the exact mass of the singly charged ion and by the known retention time, using an in-house MS library built by running commercial standards of all detected metabolites.

[0322] Calibration curves for quantified molecules in the sweet, sour, bitter, umami and Maillard precursors were prepared by weighing authentic standards in water into a stock solution which was diluted in different ratios further on for creating a with linear range of concentrations for each molecule. For all molecules in the fatty-mouthfeel category, all fatty acids were quantified using Oleic acid calibration curve as ionization efficacy for all fatty acids is about the same. For Koku gamma-glutamyl peptides, the concentration was calculated using the matched amino acids at the end of peptide chain, assuming the ionization efficacy of the singly charged peptide is mostly determined by the end amino acids. For example: gamma-glutamyl alanine concentration was determined by using an alanine calibration curve. Since most of the calibration curves were prepared in water, matrix effect was not taken into consideration while calculating absolute concentrations.

[0323] As seen from the bar graphs of Figs. 1-8 and Tables 1-8, the herein disclosed grain and grain product derived flavor material presents a characteristic non-volatile fingerprint comprising bitter, sweet, umami, koku, sour, fatty-mouthfeel, and Maillard precursors substances.

[0324] The average minimal and maximal concentrations values in mg / 100g dry FM were calculated by analyzing a variety of flavor materials made with different substrates and strains described herein and obtaining minimal and maximal value for each substance as well as an average value that represents all those flavor materials. Under each sub-flavor category (i.e., bitter, sweet, umami, koku, sour, fatty-mouthfeel, and Maillard precursors), the average percentage of each substance was calculated by dividing the average concentration with the sum of all substance's concentrations in its own category (i.e., bitter, sweet, umami, koku, sour, fatty-mouthfeel, and Maillard precursors).

[0325] In each flavor / sub-flavor category (i.e., bitter, sweet, umami, koku, sour, fatty- mouthfeel, and Maillard precursors), the flavor molecules that were in the higher percentage were defined as "main", and the molecules that were present in lower percentage were defined as "others". Since taste is not linear, low percentage molecules may be significant for the overall flavor. Thus, such may be included in the flavor signature of the products.

[0326] As seen in Fig. 1 and in Table 1, the grain and grain products derived flavor material present an average non-volatile distribution characterized by about 86% non-volatile substances having a sweet taste, about 2% non-volatile substances having a koku (about 0.1%) and / or umami taste (about 1.9%), about 1% non-volatile substances having a sourtaste, about 1% non-volatile substances having a fatty-mouthfeel taste, about 8% non-volatile substances having a bitter taste, and about 2.5% Mai Ila rd precursors substances, out of the total amount of non-volatile substances.

[0327] As further seen in Fig. 1 and in Table 1, the grain and grain products derived flavor material present an average non-volatile distribution characterized by about 5300 mg / 100g dry FM non-volatile substances having a sweet taste, about 120 mg / 100g dry FM non-volatile substances having a koku (about 7mg / 100g dry FM) and / or umami taste (about 115mg / 100g dry FM), about 60 mg / 100g dry FM non-volatile substances having a sour taste, about 40 mg / 100g dry FM non-volatile substances having a fatty-mouthfeel taste, about 480 mg / 100g dry FM non-volatile substances having a bitter taste, and about 150 mg / 100g dry FM Maillard precursors substances.

[0328] Table 1. Non-volatile taste substances distribution: average values (in mg / 100g dry FM) and average percentage of the taste substances detected in the grain and grain derived flavor material (out of the total non-volatile taste substances)

[0329] * Out of the total non-volatile taste substances; ** The Average values are based on a variety of flavor products that were prepared as described herein; *** Out of dry FM As seen in Fig. 2 and table 2 below, the grain and grain products derived flavor material present an average bitter profile comprising at least about 85% of the bitter taste substances selected from: leucine, phenylalanine, isoleucine, arginine, valine, tyrosine, and histidine.

[0330] Table 2. Bitter profile: Minimal and maximal values (in mg / 100g dry FM) and average percentage (out of the total bitter substances) of the bitter taste substances detected in the grain and grain derived flavor material. on a variety of flavor products that were prepared as described herein.

[0331] As shown in Table 2, in the bitter profile, out of the total bitter substances, four metabolites were found in significant percentage, with an average percentage of at least about 10%, namely Leucine, Phenylalanine, Isoleucine, and Valine. Another four metabolites were found with an average percentage of at least about5%, namely Arginine, Histidine, Tyrosine and Lysine. Other bitter metabolites, namely Methionine, Tryptophan, and Cystine, were found with a total average percentage of about 5%, out of the total bitter substances.

[0332] As further shown in Table 2, in the bitter profile, three metabolites were found in significant amounts, with a minimal amount of at least about 2 mg / 100g dry FM, namely Isoleucine, Leucine and Phenylalanine, and another four metabolites were found with a minimal amount of at least about 1 mg / 100g dry FM, namely Histidine, Tyrosine, Valine and Lysine. The other bitter metabolites, namely Lysine, Methionine, Tryptophan, and Cystine, were found with a total average amount of about 23 mg / 100g dry FM. As seen in Fig. 3, the grain and grain products derived flavor material present an average sweet profile comprising at least about 90% of the sweet taste substances selected from: Glucose, Raffinose, and Fructose

[0333] Table 3. Sweet profile: Minimal and maximal values (in mg / 100g dry FM) and average percentage (out of the total sweet substances) of the sweet taste substances detected in the grain and grain derived flavor material.

[0334] * Out of the total sweet substances; ** The Average, minimal and maximal values are based on a variety of flavor products that were prepared as described herein.

[0335] As shown in Table 3, in the sweet profile, out of the total sweet substances, one metabolite was found in significant amount, with an average percentage of at least about 80%, namely Glucose, and another two metabolites were found with an average percentage of at least about 1.7%, namely Raffinose, and Fructose. The other sweet taste metabolites, namely Sucrose, Proline, Alanine, Serine, Glycine, Threonine, and Asparagine, were found with a total average percentage of about 4%, out of the total sweet substances.

[0336] As further shown in Table 3, in the sweet profile, one metabolite was found in significant amount, with a minimal amount of at least about 42mg / 100g dry FM, namely Glucose, and another metabolite was found with a minimal amount of at least about 0.5mg / 100g dry FM, namely Raffinose, and Fructose. The other sweet taste metabolites, namely Sucrose, Proline, Alanine, Serine, Glycine, Threonine, and Asparagine, were found with a total average amount of about 205 mg / 100g dry FM. As seen in Fig. 4, the grain and grain products derived flavor material present an average umami profile comprising at least about 95% of the umami taste substances selected from: Glutamate, Aspartate, and Betaine.

[0337] Table 4. Umami profile: Minimal and maximal values (in mg / 100g dry FM) and average percentage (out of the total umami substances) of the Umami taste substances detected in the grain and grain derived flavor material.

[0338] * Out of the total umami substances; ** The Average, minimal and maximal values are based on a variety of flavor products that were prepared as described herein.

[0339] As shown in Table 4, in the umami profile, out of the total umami substances, one metabolite was found in significant amount, with an average percentage of at least about 50%, namely Aspartate, and another two metabolites were found with an average percentage of at least about 15%, namely Glutamate and Betaine.

[0340] As further shown in Table 4, in the umami profile, two metabolites were found in significant amount, with a minimal amount of at least about 2.4 mg / 100g dry FM namely Glutamate and Aspartate, and another metabolite was found with a minimal amount of at least 0.01 mg / 100g dry FM, namely Betaine.

[0341] As seen in Fig. 5, the grain and grain products derived flavor material present an average koku profile comprising at least about 90% of the koku taste substances selected from: gamma-glutamyl-Glycine, Ornithine, gamma-glutamyl-Valine, gamma-glutamyl-Lysine, gamma-glutamyl-Histidine, gamma-glutamyl-L-aminobutyrylglycine (Ophtalmate), gamma- glutamyl-proline, and gamma-glutamyl-Arginine.

[0342] Table 5. Koku profile: Minimal and maximal values (in mg / 100g dry FM) and average percentage (out of the total koku substances) of the koku taste substances detected in the grain and grain derived flavor material.

[0343] * Out of the total koku substances; ** The Average, minimal and maximal values are based on a variety of flavor products that were prepared as described herein. As shown in Table 5, in the koku profile, out of the total koku substances, two metabolites were found in significant amount, with an average percentage of at least about 15%, namely gamma-glutamyl-Glycine and Ornithine. Another four metabolites were found with an average percentage of at least about 6%, namely gamma-glutamyl-Valine and gamma-glutamyl-Serine, gamma-glutamyl-L-aminobutyrylglycine and gamma-glutamyl- Glutamine. Three metabolites were found with an average percentage of at least about 3%, namely gamma-glutamyl-Lysine, gamma-glutamyl-valyl-Glycine and gamma-glutamyl- Arginine. The other koku metabolites, namely Pyroglutamyl-glutamyl-proline amide, gamma- glutamyl-Histidine, gamma-glutamyl-Proline, gamma-glutamyl-Phenylalanine, gamma- glutamyl-Glutamate, gamma-glutamyl-Alanine, gamma-glutamyl-Threonine, gamma- glutamyl-Tyrosine,and gamma-glutamyl-Methionine, were found with a total average percentage of about 18%, out of the total koku substances.

[0344] As further shown in Table 5, in the koku profile, one substance (metabolite) was found in significant amount, with a minimal amount of at least about 3 mg / 100g dry FM, namely gamma-glutamyl-Glycine, and another three metabolites were found with a minimal amount of at least about 1 mg / 100g dry matter, namely gamma-glutamyl-Valine and gamma-glutamyl- Serine and gamma-glutamyl-Glutamine. Five metabolites were found with a minimal amount at least about 0.2 mg / 100g dry FM, namely Ornithine, gamma-glutamyl-L- aminobutyrylglycine (Ophtalmate gamma-glutamyl-Lysine, gamma-Glutamyl-valyl-glycine and gamma-glutamyl-Arginine. The other koku substances, namely Pyroglutamyl-glutamyl- proline amide, gamma-glutamyl-Histidine, gamma-glutamyl-Proline, gamma-glutamyl- Phenylalanine, gamma-glutamyl-Glutamate, gamma-glutamyl-Alanine, gamma-glutamyl- Threonine, gamma-glutamyl-Tyrosine, and gamma-glutamyl-Methionine, were found with a total average amount of about 4.89 mg / 100g dry FM.

[0345] As seen in Fig. 6, the grain and grain products derived flavor material present an average sour profile comprising at least about 95% of the koku taste substances selected from: gamma-glutamyl-Glycine, Ornithine, gamma-glutamyl-Valine, gamma-glutamyl-Serine, gamma-glutamyl-L-aminobutyrylglycine (Ophtalmate), gamma-glutamyl-Glutamine, gamma- glutamyl-Lysine, gamma-Glutamyl-valyl-glycine, and gamma-glutamyl-Arginine. Table 6. Sour profile: Minimal and maximal values (in mg / 100g dry FM) and average percentage (out of the total sour substances) of the Sour taste substances detected in the grain and grain derived flavor material.

[0346] * Out of the total sour substances; ** The Average, minimal and maximal values are based on a variety of flavor products that were prepared as described herein.

[0347] As shown in Table 6, in the sour profile, one metabolite was found in a significant amount, with a minimal amount of at least about 718 mg / 100g dry FM and an average percentage of at least about 95% out of the total bitter substances, namely Lactic acid, Fumaric acid, Malic acid, Succnic acid and Citric acid. The other sour metabolites, namely Pyruvic acid, Tartaric acid, and cis Aconitic acid, were found with a total average percentage of about 1.8%, out of the total sour substances.

[0348] As further shown in Table 6, in the sour profile, one metabolite was found with an average amount of about 31 mg / 100g dry FM, namely Lactic acid. One metabolite was found with an average amount of 11 mg / 100g dry namely Fumaric acid. One metabolite was found with an average amount of 7 mg / 100g dry, namely Malic acid. The other sour metabolites, namely, two metabolites were found in an average amount of 3.21, 1.80 namely Succinic acid and Citric acid respectively. Pyruvic acid, Tartaric acid, and cis Aconitic acid, were found with a total average amount of about 1 mg / 100g dry FM.

[0349] As seen in Fig. 7, the grain and grain products derived flavor material present an average fatty-mouthfeel profile comprising at least about 90% of the fatty-mouthfeel taste substances selected from: Linoleic acid, Oleic acid, Palmitic acid, Stearic acid and Linolenic acid. Table 7. Fatty-Mouthfeel profile: Minimal and maximal values (in mg / 100g dry FM) and average percentage (out of the total fatty-mouthfeel substances) of the fatty-mouthfeel taste substances detected in the grain and grain derived flavor material.

[0350] * Out of the total fatty-mouthfeel substances; ** The Average, minimal and maximal values are based on a variety of flavor products that were prepared as described herein.

[0351] As shown in Table 7, in the fatty-mouthfeel profile, two metabolites were found in significant amounts, with a minimal amount of at least about 11 mg / 100g dry FM, and an average percentage of at least about 25%, namely Linoleic acid and Oleic acid. Another metabolite was found with a minimal amount of at least about 7 mg / 100g dry FM, and an average percentage of at least about 10% out of the total fatty-mouthfeel substances, namely

[0352] Palmitic acid. Another metabolite was found with a minimal amount of at least about 2 mg / 100g dry FM, and an average percentage of about 1.1% out of the total fatty-mouthfeel substances, namely Linolenic acid. The other fatty-mouthfeel metabolites, namely, Lauric acid, Palmitoleic acid, cis-l1-Eicosenoic acid, Palmitoleic acid, Myristic acid, Pentadecanoic acid, Behenic acid, cis-10-Nonadecenoic acid, Azeleic acid, Erucic acid, and Nonanoic acid, were found with a total average percentage of about 0.3 out of the total fatty-mouthfeel substances. As further shown in Table 7, in the fatty-mouthfeel profile, two metabolites were found in significant amounts, with a minimal amount of at least about 11 mg / 100g dry FM and an average amount of about 30mg / 100g dry FM, namely Linoleic acid and Oleic acid. Another two metabolites were found with a minimal amount of above about 7 mg / 100g dry FM and an average amount of above about 13 mg / 100g dry FM, namely Palmitic acid and Stearic acid. The other fatty-mouthfeel metabolites, namely, Lauric acid, Palmitoleic acid, cis- 11-Eicosenoic acid, Palmitoleic acid, Myristic acid, Pentadecanoic acid, Behenic acid, cis-10- Nonadecenoic acid, Azeleic acid, Erucic acid, and Nonanoic acid, were found with a total average amount of at least about 4.4 mg / 100g dry FM.

[0353] As seen in Fig. 8, the grain and grain products derived flavor material present an average Maillard Precursor profile comprising at least about 95% of the Maillard Precursor substances selected from: Glycerol and pyroglutamic acid.

[0354] Table 8. Maillard Precursor profile: Minimal and maximal values (in mg / 100g dry FM) and average percentage (out of the total Maillard Precursor substances) of the Maillard Precursor taste substances detected in the grain and grain derived flavor material.

[0355] * Out of the total Maillard Precursor substances; ** The Average, minimal and maximal values are based on a variety of flavor products that were prepared as described herein.

[0356] As shown in Table 8, in the Maillard Precursor profile, one metabolite was found in significant amount, with a minimal amount of at least about 150 mg / 100g dry FM and an average percentage of about 72% out of the total Maillard Precursor substances, namely glycerol. Another metabolite was found with a minimal amount of at least about 52 mg / 100g dry FM and an average percentage of about 28%, out of the total Maillard Precursor substances.

[0357] As further shown in Table 8, in the Maillard Precursor profile, one metabolite was found in significant amount, with a minimal amount of at least about 150 mg / 100g dry FM, and an average amount of about 205 mg / 100g dry FM, namely Glycerol. Another metabolite was found with a minimal amount of at least about 52 mg / 100g dry FM, and an average amount of about 80 mg / 100g dry FM, namely Pyroglutamic acid. Example 2 - identification of volatile fingerprints of flavor materials (FMs) derived from grain and grain products and / or cereal grain.

[0358] In addition to the identification of the non-volatile substances' fingerprints of the herein disclosed grain and grain products derived flavor materials, an analysis of the distribution of volatile aroma compounds was conducted.

[0359] For volatile analysis, samples were processed using Gas Chromatography-Mass Spectrometry (GC-MS). 150 mg of the herein disclosed flavor products was weighed into a 20 mL glass vials (Chromacol, Thermo Scientific, Langerwehe, Germany), which contained 1 mL of saturated Sodium Chloride solution containing Isobutylbenzene, 2-Heptanone and 2- Methyl-3-heptanone. as internal standards (100 μg / L each). The volatile profiles were examined by headspace solid-phase microextraction (HS-SPME) coupled with GC-MS. Prior to analysis, glass vials were incubated for 20 min at 60°C to release free volatiles into the headspace. A 10 mm long SPME fiber, assembly 65 pm fiber (polydimethylsiloxane / divinylbenzene / Carboxene) Supelco (PA, USA) was introduced by an automatic HS-SPME MPS2 (Gerstel, Mulheim, Germany) into the headspace for 25 min. The fiber was then desorbed for 10 min at 250°C in spitless mode within the inlet of a 7890B / HES-5977B GC- MSD system (Agilent, Santa Clara, CA, USA) equipped with HP-5MS Ultra Inert column (30 m length x 0.25 mm i.d., 0.25 pm film thickness, stationary phase 95% dimethyl- 5% diphenyl polysiloxane). Helium was the carrier gas in a constant pressure mode rate of 1 mL-min’1, and the GC temperature was programmed for 40°C (5 min), and increased to 170°C at 5°C / min, and 20°C / min up to 280 °C (4 min). Ionization energy was 70 eV with a mass acquisition range of 41-350 m / z, and a scanning rate of 6.34 spectra / s. A mixture of straight-chain alkanes (C7- C23) was injected into the column under the above-mentioned conditions for determination of retention indices.

[0360] Compounds were identified using Wiley 10 with NIST 2014 mass spectral library using the Mass Hunter software package (version 10.1.733.0, Agilent, USA). Further identification of major compounds was based on a comparison of mass spectra and the retention index. Quantitative evaluation was performed using internal standards; peak areas were normalized to the Isobutylbenzene (CAS 528-93-2), 2-Heptanone (CAS 110-43-0) and 2-Methyl-3- heptanone (CAS 13019-20-0), The resulting data was analyzed and annotated against publicly available documentation to determine constituents volatile that are most likely responsible for DOQs (Desired Organoleptic Qualities) in examined materials.

[0361] As seen from the bar graphs of Fig 9 and Table 9, the herein disclosed grain and grain product derived flavor material present a characteristic volatile aroma fingerprint comprising distinct volatile substances.

[0362] As shown in Fig. 9, said grain and grain products derived flavor material present aroma compounds profile comprising an average of about 34% of the aroma compounds Benzeneacetaldehyde and Benzaldehyde, out of the total aroma compounds. As further shown in Fig. 9, the main aroma metabolites, namely Benzeneacetaldehyde, Benzaldehyde, Hexanal, Octanal, 3-methyl-Butanal, Nonanal, 3-(methylthio)-Propanal, (E)-2-Decenal, Heptanal, 1-Octen-3-ol, 1-Octen-3-one, 2,6-dimethyl-Pyrazine, (E)-2-Heptenal, and 2,3- Butanediol, were found with a total average of about 90%, out of the total aroma compounds.

[0363] The grain and grain products derived flavor material had a distinct aroma compounds profile, set forth in Table 9 below, which shows a list of the main identified aroma compounds, their minimal and maximal mg / 100g dry FM amounts, and their calculated average percentages.

[0364] For volatile substances, the concentration in ppb (part per billion) was determined by using Isobutyl benzene as internal standard in known concentration. The concentrations of all other volatiles were determined by a single point calculation multiplying the value of the area under the curve of Isobutyl benzene with its known concentration and dividing it by the area under the curve of the volatile substance to obtain its concentration. The obtained concentrations were then multiplied by a factor that takes into account the amount of water in the flavor material to finally obtain the absolute amount of each substance presented in mg / 100g of dry FM. The average percentage for each substance was calculated by dividing the average concentration with the sum of all substance's concentrations. Aroma molecules that were in the highest concentrations were defined as "main". The molecules that were with lower concentrations were defined as "others". Since odor values are not linear, low percentage molecules are significant for the overall aroma. Thus, included in the flavor signature of the products. Table 9. Aroma (volatile) profile: Minimal and maximal values (in mg / 100g dry FM and average percentage (out of the total aroma substances) of the aroma (volatile) substances detected in the grain and grain derived flavor material.

[0365] * Out of the total aroma substances; ** The Average, minima and maximal values are based on a variety of flavor products that were prepared as described herein.

[0366] As seen from Table 9, one compound in the aroma profile was found with a minimal amount of at least about 0.05 mg / 100g dry FM and an average percentage of at least about 20% out of the total aroma compounds, namely Benzeneacetaldehyde. Another compound was found with a minimal amount of at least about 0.02 mg / 100g dry FM and an average percentage of about 10% out of the total aroma compounds, namely Benzaldehyde.

[0367] Example 3: Sensory assessment of flavor materials (FMs) derived from grain and grain products and / or cereal grain

[0368] Sensory assessment is a scientific discipline focused on the systematic elicitation, measurement, analysis, and interpretation of human responses to food attributes perceived through the five senses: sight, smell, taste, touch, and sound. This field is particularly critical for evaluating the sensory properties of complex food products, such as meat substitutes, where multi-sensory feedback is essential for comprehensive product assessment and consumer acceptance.

[0369] The flavor materials disclosed herein were evaluated using a sensory ranking test. Generally, in this test, a panel of assessors is presented with 4-5 samples of the same product and asked to compare and rank them based on a specific attribute. For this sensory evaluation, 7 panelists were provided with 5 samples and instructed to rank them according to their creaminess. The 5 samples included: flavor materials at three different concentrations, a control sample (i.e. a sample without any flavor addition), and glutathione as a reference. Glutathione, widely recognized in the food industry, was used as a well-known enhancer of koku sensation and creaminess.

[0370] The sensory ranking test was done in 3 different applications: milk with 1% fat, vegan bechamel, and water. In all applications, the samples with the herein disclosed flavor materials were ranked as creamier than the control and Glutathione.

[0371] Reference is now made to Fig. 10. Fig. 10 presents a plot of principal component analysis (PCA) based on 300 non-volatile compounds and 110 volatile compounds, which shows the chemical fingerprint of flavor material obtained by fermentation of grain and grain products, as disclosed herein, compared to flavor materials (flavor enhancers) obtained from fermentation of legumes. The dots clustered together at the left side of the plot represent grain and grain derived flavor materials, as disclosed here in, produced with a variety of grain- based substrates and a variety of microorganisms. The squares clustered at the right side of the plot represent legume derived flavor materials produced with a variety of legume-based substrates and a variety of microorganisms. The two types of flavor materials (grain vs legume based) are separated across PCI axis which accounts for 64.7% of the chemical variability. The PCA plot shows a distinct and unique flavor and aroma profile for each type of flavor material.

[0372] While certain embodiments of the invention have been illustrated and described, it will be clearthat 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 present invention as described by the claims, which follow.

Claims

CLAIMSWhat we claim is1. A flavor material (FM) concentrate product derived from fermentation of grain and / or grain product, said FM concentrate product having a flavor taste distribution comprising: at least about 40% non-volatile substances having a sweet taste out of the total amount of non-volatile substances; at least about 0.3% non-volatile substances having a sour taste out of the total amount of non-volatile substances; and at least about 0.3% non-volatile substances having a fatty mouthfeel taste out of the total amount of non-volatile substances.

2. The flavor material product of claim 1, wherein the flavor taste distribution comprises: at least about 70% non-volatile substances having a sweet taste out of the total amount of non-volatile substances; at least about 0.5% non-volatile substances having a sour taste out of the total amount of non-volatile substances; and at least about 0.5% non-volatile substances having a fatty mouthfeel taste out of the total amount of non-volatile substances3. The flavor material product of any one of claims 1-2, wherein the flavor taste distribution further comprises at least about 0.4% non-volatile substances having a koku and / or umami taste out of the total amount of non-volatile substances.

4. The flavor material product according to any one of claims 1-3, further comprising at least about 1% non-volatile substances having bitter taste out of the total amount of non-volatile substances.

5. The flavor material product according to claim 4, comprising at least about 3.5% non- volatile substances having bitter taste out of the total amount of non-volatile substances.

6. The flavor material product according to any one of claims 1-5, wherein the flavor taste distribution further comprises at least about 1% non-volatile Maillard precursors substances out of the total amount of non-volatile substances.

7. The flavor material product according to claim 6, comprising at least about 4.5% non- volatile Maillard precursors substances out of the total amount of non-volatile substances.

8. The flavor material product according to any one of claims 4-5, wherein at least about 75% of the non-volatile substances having a bitter taste comprise leucine, phenylalanine, isoleucine, arginine, valine, tyrosine, lysine, and / or histidine, out of the total bitter taste substances.

9. The flavor material product according to any one of claims 1-8, wherein at least about 90% of the non-volatile substances having a sweet taste comprise glucose, raffinose, and / or fructose out of the total sweet taste substances.

10. The flavor material product according to any one of claims 3-9, wherein at least about 95% of the non-volatile substances having an umami taste comprise Glutamate, Aspartate and / or Betaine, out of the total umami taste substances.

11. The flavor material product according to any one of claims 3-10, wherein at least about 70% of the non-volatile substances having a koku taste comprise gamma-glutamyl- Glycine, Ornithine, gamma-glutamyl-Valine, gamma-glutamyl-, Serine, gamma- glutamyl-L-aminobutyrylglycine (Ophtalmate), gamma-glutamyl-Lysine, gamma- glutamyl-Arginine, gamma-glutamyl-Histidine, and / orgamma-glutamyl-Proline, out of the total koku substances.

12. The flavor material product according to any one of claims 1-11, wherein at least about 5% of the non-volatile substances having a sour taste comprise Lactic acid, out of the total sour substances.

13. The flavor material product according to any one of claims 1-12 wherein at least about 80% of the non-volatile substances having a fatty-mouthfeel taste comprise linoleic acid, oleic acid, palmitic acid, stearic acid, and / or linolenic acid, out of the total fatty- mouthfeel substances.

14. The flavor material product according to any one of claims 6-13, wherein at least about 85% of the non-volatile Maillard precursors substances comprise glycerol and / or Pyroglutamic acid.

15. The flavor material product of any one of claims 1-14, further comprising aroma compounds, at least about 15% of said aroma compounds comprise Benzeneacetaldehyde and / or Benzaldehyde, out of the total aroma compounds.

16. The flavor material product of any one of claims 1-15, comprising at least about 0.001 mg of Benzeneacetaldehyde per 100g dry FM product, and / or at least 0.012 mg of Benzaldehyde per 100g dry FM product and / or at least about 0.001 mg of 3- (methylthio)-Propanal per 100g dry FM product, wherein said dry flavor material product comprising less than about 10% water.

17. The flavor material product of any one of claims 1-16, comprising at least about 20mg of Leucine per 100g dry flavor material product and / or at least about 16 mg of Isoleucine per 100g dry flavor material product, wherein said dry flavor material product comprises less than about 10% water.

18. The flavor material product of any one of claims 1-17, comprising at least about 2700mg of Glucose per 100g dry flavor material product, wherein said dry flavor material product comprises less than about 10% water.

19. The flavor material product of any one of claims 1-18, comprising at least about 10 mg of Glutamate per 100g dry flavor material product, wherein said dry flavor material product comprises less than about 10% water.

20. The flavor material product of any one of claims 1-19, comprising at least about 0.5 mg of gamma-glutamyl-Glycine per 100g dry flavor material product and / or at least about 0.2 mg of Ornithine per 100g dry flavor material product, wherein said dry flavor material product comprises less than about 10% water.

21. The flavor material product of any one of claims 1-20, comprising at least about 7 mg of Lactic acid per 100g dry flavor material product and / or at least about 0.15 mg of Malic acid per 100g dry flavor material product, wherein said dry flavor material product comprises less than about 10% water.

22. The flavor material product of any one of claims 1-21, comprising at least about 5 mg of Linoleic acid per 100g dry flavor material product and / or at least about 10 mg of Palmitic acid per 100g dry flavor material product, wherein said dry flavor material product comprises less than about 10% water.

23. The flavor material product of any one of claims 1-22, comprising at least about 10 mg of Glycerol per 100g dry flavor material product, wherein said dry flavor material product comprises less than about 10% water.

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

25. The flavor material product according to any one of claims 1-24, wherein said flavor material product is derived from grains and grains products and / or agro-industrial side or waste-streams produced during grains processing or materials prepared therefrom.

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

27. A consumable composition comprising the flavor material according to any one of claims 1-26.

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

29. The method of claim 28, wherein improving, altering and / or enhancing flavor comprises affecting organoleptic properties of the food product.

30. The method of claim 29, wherein the organoleptic properties comprise taste, aroma, appearance, color, texture, mouthfeel, quality, or any combinations thereof.

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

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

33. The food product of claim 32 being a sauce and / or a condiment.

34. The food product of claim 32 being a stock, or bullion or fish-sauce analog.

35. The food product of claim 31, wherein the stock, bullion, and / or fish-sauce analog is concentrated.

36. The food product of claim 32 being a taste intensifier, or taste enhancer.

37. The food product according to claim 32, being plant based, dairy based, or dairy free.