Fermentation-derived flavor materials produced from oilseeds and plants and edible compositions containing same

Abstract

Provided herein are Flavor Materials (FMs) and consumable compositions including the same. In particular, provided herein are FMs derived oilseeds and oil-seeds products, including those produced during the processing of oilseeds and / or agro-industrial waste produced during seed processing.

Description

[0001] FERMENTATION-DERIVED FLAVOR MATERIALS PRODUCED FROM OILSEEDS AND PLANTS AND EDIBLE COMPOSITIONS CONTAINING SAME

[0002] TECHNOLOGICAL FIELD

[0003] The present invention relates to flavor materials and consumable compositions including the same, in particular to flavor materials derived from oilseeds and plants, and / or from products produced from oilseeds and plants, and / or agro-industrial side or wastestreams produced during the processing of oilseeds and plants or the production of food products made from oilseeds and plants.

[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, to encourage the adoption of various alternative protein sources, it is important to replicate the sensory qualities typically associated with animal protein across a wide range of foods. Additionally, it is vital for foods traditionally flavored and enhanced by animal protein, such as grain and legume dishes, stocks, bouillons, broths, fonds, soups, sauces, casseroles, pasta dishes, and more, to be capable of delivering not only the distinct flavor of animal protein but also the intricate multi-sensory "experience" of consuming animal protein This experience includes: (a) Providing a rich highly complex taste, aroma, and mouthfeel; (b) Flavors enhancement qualities characteristic of animal protein, provided by umami and koku rich and other materials; (c) Modulating taste attributes, such as improving mouthfeel and adjusting the perception of factors such as fattiness, saturated fat, overall richness, creaminess, butteriness, juiciness, and the like; (d) Employing other modulation properties, such as masking or blocking undesirable attributes such as off-flavors, bitterness, astringency, etc.; (e) Offering a long-lasting, lingering sense of pleasure akin to that associated with animal protein, which can persist for several hours after a meal, (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 (FMs) play a crucial role in the food and beverage industry by improving the organoleptic properties (including taste, aroma, appearance, color, texture, mouthfeel, quality, linger, pleasurable sensations, and more).

[0007] For example, the sunflower (Helianthus annuus L.), a member of the Asteraceae family, is an annual crop plant. It ranks third in global oilseed production, fourth in vegetable oil production, and third in oilseed meal production, among other protein sources. Sunflower holds global significance as an oilseed, food and ornamental crop, with its seeds contributing to approximately 10% of the world's edible plant-derived oil.

[0008] Currently, most of the waste and side-streams derived from the processing of oilseeds and plants are sold at extremely low cost as animal feed, therefore contributing to the unsustainable industrial production of animal protein. Furthermore, disposal of vegetable oil waste, which includes plant residues and oils discarded after use, presents a significant challenge in numerous regions across the globe. These residues are characterized by elevated salinity levels, low pH values, significant phenol derivatives, high protein levels, organic matter, and nutrient content. Consequently, it is imperative to implement appropriate treatments to mitigate their environmental impact. The utilization of microbial communities for the degradation of organic matter is one of the most commonly employed methods in addressing this issue. Using oilseeds and plants-derived materials brings added sustainability / environmental benefits including reducing 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.

[0009] There is therefore a need in the art for compositions and methods that can utilize oilseeds and plants, products produced from oilseeds and plants, and / or related agroindustrial side or waste streams to produce flavor materials, and especially savoury flavor materials, and flavor materials relevant for the sustainable protein transition in a cost and time-effective manner SUMMARY OF THE INVENTION

[0010] According to some embodiments, there are provided herein consumable Flavor Materials (FM) derived from one or more of: a) oilseed(s) and / or plants, (b) products produced from oilseeds and plants and (c) related agro-industrial side or waste streams that are the result from oilseed and product processing, including, for example, but not limited to: hulls, press cake or products derived from press cake, flours, various fractions, "okara" (the insoluble pulp or dregs that remain after a pureed grain, nut, seed, etc. is filtered in the production of plant-based "milk" or derived products), and the like.

[0011] The herein disclosed consumable oilseeds and / or plants-derived flavor materials (FMs) and compositions serve to create, impart and enhance the organoleptic qualities, increase deliciousness and / or mask and / or block undesired tastes, or sensations and to elevate the organoleptic experience of consuming food products containing such FMs and compositions.

[0012] Advantageously, as detailed herein, the use of oilseeds (also referred to herein as "oil seeds") and / or plants and derived materials or products for the formation of unique FMs disclosed herein, 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 flavor and sensorial qualities that can address various consumer preferences.

[0013] Advantageously, in the case of side and waste streams, as disclosed herein, the utilization of oilseeds and / or plants-derived materials facilitates added sustainability and environmental benefits including reducing 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.

[0014] In some embodiments, the herein disclosed flavor material may thus provide characteristic flavors (such as buttery, smoky, roasted, meaty, umami, koku (kokumi) sensation (also referred to herein as "koku taste")), improved and pleasurable mouthfeel including mouthfeel associated with butter and other animal fats, cheesy, and aged cheese flavor, velvety, creamy, round with "full" body and fatty flavors to the foodstuff, and / or enhance flavors of foodstuff, by adding the herein disclosed flavor materials and / or compositions which abide to certain criteria. Such criteria may include, for example, the presence of unique chemical fingerprint profiles 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 / sense profile, sour taste profile, fatty-mouthfeel (characterized sometimes by the presence of fatty acids or certain proteins) taste profile, Mai I la rd and other "reaction flavor" precursors substances profile. For example, in some embodiments, nonvolatile substances distribution may be characterized by about 10-30 % (for example, about 17.5%) non-volatile substances having a sweet taste, about 1-10% (for example, about 4%) non-volatile substances having an umami taste, about 1-5% (for example, about 2%) nonvolatiles substances having a koku taste (e.g. substances known to deliver a "koku sensation" (e.g. kokumi peptides)), about 15-40% (for example, about 27%) non-volatile substances having a sour taste, about 5-20% (for example, about 9%) non-volatile substances having a fatty-mouthfeel taste, about 25-45 % (for example, about 34.5%) non-volatile substances having a bitter taste, and about 2-10% (for example, about 5.4%) Maillard precursors substances, out of the total amount of non-volatile substances.

[0015] In some embodiments, the volatile substances profile may include, for example, cheesy, veggie and herbal, nutty and / or woody aroma compounds. For example, in some embodiments, the volatile aroma substances distribution may be characterized by about 20- 40% (for example, about 29%) volatile substances having a cheesy aroma, about 40-60 (for example, about 49%) volatile substances having a veggie and / or herbal aroma, about 12-30 (for example, about 18%) volatile substances having a nutty aroma and about 2-10% (for example, about 4%) volatile substances having a woody aroma, out of the total amount of volatile aroma substances.

[0016] According to some embodiments, the flavor material may be obtained by fermentation of oil seeds and / or plants, products produced from oil seeds and / or plants, or related agro-industrial side or waste streams.

[0017] According to some embodiments, the flavor material may be obtained by fermentation and optionally further processing of oilseeds, oil seed products, or related agroindustrial side or waste streams (including, for example, press cake or products derived from press cake, hulls, various fractions, "okara", and the like). According to some embodiments, the flavor material is advantageously obtained by solid-state fermentation and optionally further processing of oilseeds, oilseeds products or related agro-industrial side or waste streams (including, for example, hulls, various fractions, "okara", and the like).

[0018] According to some embodiments, the oilseeds and plants and oilseeds and plants products-derived flavor material may have or may impart one or more characteristic tastes, including, for example: Koku sensation (also referred to herein as "koku taste"), sweet taste, umami taste, fatty taste, butter flavor, sulfur flavor, cheesy taste, nutty taste, woody taste, veggie and herbal tastes and the like, or any combinations thereof.

[0019] According to some embodiments, the flavor material is vegan.

[0020] According to some embodiments, the flavor material may have one or more organoleptic qualities of butter.

[0021] According to some embodiments, there is provided a consumable composition which includes the herein disclosed flavor material(s). According to some embodiments, the consumable composition may further include a flavor base, which may include other FMs, which may be, for example, plant-based (vegetarian / vegan).

[0022] According to some embodiments, there is provided a method for providing savory and / or meat or other animal protein flavor to a meatless or plant based food product, the method includes the addition of the herein disclosed consumable flavor-rich flavor material or a composition including the same to the food product.

[0023] According to some embodiments, there is provided a food product including the herein disclosed consumable, flavor material(s), or the herein disclosed composition(s).

[0024] 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 broth, a stock, an animal-protein bullion analog or a fish-sauce analog.

[0025] In some embodiments, the food product may be added as a condiment to dishes such as, but not limited to, stews, grilled pieces of meat, meals based on grains and / or legumes and / or grain and / or legume-based products, meals prepared in a sauce, a fond, demi-glace, stews, casseroles, pasta dishes, and ready meals. According to some embodiments, the food product may be a dairy product or analogs or products traditionally prepared using animal-derived products, baked goods, breads, cakes, cookies, croissants, brioche, puff-pastry or puff-pastry products, all Viennoiserie items, spreads, frosting, creams, any food item which traditionally contains butter and / or cheese.

[0026] Furthermore, within certain embodiments, the flavor materials presented here may exhibit organoleptic qualities of butter, including, for example, flavor, aroma, mouthfeel, and so on. Butter is known for its smooth, creamy, velvety and indulgent texture, accompanied by a slight quality of sweetness. It is the preferred choice of fat for numerous culinary uses, ranging from crafting sauces and baking to simply spreading on bread.

[0027] According to some embodiments, the herein-disclosed flavor materials have a unique cheesy flavor. Cheesy flavor has many components and complex flavor, some of the well- known important molecules that contribute to the taste are butyric acid and sulfuric contain molecules.

[0028] According to some embodiments, the flavor material and compositions disclosed herein, advantageously able to impart a rich, roasted flavor, incorporate a complex of peptides that significantly enhance the Kokumi effect, contributing to depth, richness, and mouthfeel. The flavor also mimics cheese-like characteristics of hard-aged cheeses, delivering a robust and rich sensory experience.

[0029] According to some embodiments, the herein-disclosed flavor materials may have a nutty flavor. The nutty flavor is defined as the (nonspecific) nut-like aromatic associated with different nuts. The nutty flavor is also known as aged flavor, because some compounds with nutty flavor are generally found only in aged cheeses.

[0030] According to some embodiments, the herein-disclosed flavor materials may have a veggie and / or herbal aroma that can usually range from grassy, like parsley, or warm and peppery, like sage, with an aroma that lingers as the flavor fades.

[0031] According to some embodiments, the herein-disclosed flavor materials may have a woody flavor. Woody flavor creates an image of damp, fragrant wood, resembling the mellowness of cedar. These flavors are frequently bold and comforting with a hint of spiciness. The descriptor "woody" is often used to describe a wine that has a dominant oak character, and also relates to notes of smoke and toast. According to some embodiments, the food product may be a ready-to-cook food product.

[0032] According to some embodiments, there is provided a flavor material (FM) concentrate product derived from fermentation of oilseeds and / or oil seed product, the flavor concentrate have a flavor taste distribution including: at least about 4% non-volatile substances having a sweet taste out of the total amount of non-volatile substances; at least about 35% nonvolatile substances having a sour taste out of the total amount of non-volatile substances; and at least about 10% non-volatile substances having a fatty mouthfeel taste out of the total amount of non-volatile substances.

[0033] According to some embodiments, the flavor taste distribution may further include at least about 1% non-volatile substances having a koku and / or umami taste out of the total amount of non-volatile substances.

[0034] According to some embodiments, the flavor taste distribution may further include at least about 4.5% non-volatile substances having bitter taste out of the total amount of nonvolatile substances.

[0035] According to some embodiments, the flavor taste distribution may further include at least about 15% non-volatile substances having bitter taste out of the total amount of nonvolatile substances.

[0036] According to some embodiments, the flavor taste distribution may further include at least about 4% non-volatile Maillard precursors substances out of the total amount of nonvolatile substances.

[0037] According to some embodiments, at least about 70% of the non-volatile substances having a bitter taste may include Isoleucine, Lysine, Arginine, Histidine, Leucine, Phenylalanine, Valine, Methionine and / or Tryptophan, out of the total bitter taste substances. Each possibility is a separate embodiment.

[0038] According to some embodiments, at least 75% of the non-volatile substances having a sweet taste may include Glucose, Raffinose, Sucrose, Alanine, Fructose, Threonine, Proline, Serine, Glutamine, and / or Glycine, out of the total sweet taste substances. Each possibility is a separate embodiment. According to some embodiments, at least 80% of the non-volatile substances having an umami taste comprises Glutamate, Aspartate and / or Betaine, out of the total umami taste substances. Each possibility is a separate embodiment.

[0039] According to some embodiments, at least 60% of the non-volatile substances having a koku taste may include gamma-glutamyl-Glycine, Ornithine, gamma-glutamyl-Valine, gamma-glutamyl-Serine, gamma-glutamyl-L-aminobutyrylglycine (Ophtalmate), gamma- glutamyl-Lysine, and / or gamma-Glutamyl-valyl-glycine, out of the total koku substances. Each possibility is a separate embodiment.

[0040] According to some embodiments, at least about 95% of the non-volatile substances having a sourtaste is Lactic acid, out of the total sour substances. Each possibility is a separate embodiment.

[0041] According to some embodiments, at least about 90% of the non-volatile substances having a fatty-mouthfeel taste may include linoleic acid, oleic acid, palmitic acid, and / or stearic acid, of the total fatty-mouthfeel substances. Each possibility is a separate embodiment.

[0042] According to some embodiments, at least about 95% of the non-volatile Millard precursors substances may include glycerol and / or Pyroglutamic acid. Each possibility is a separate embodiment.

[0043] According to some embodiments, the FM may further include aroma compounds having a volatile aroma distribution including: at least about 10% volatile substances having a cheesy aroma out of the total amount of volatile aroma substances; at least about 15% volatile substances having a veggie and / or herbal aroma out of the total amount of volatile aroma substances; and at least about 5% volatile substances having a nutty aroma out of the total amount of volatile aroma substances.

[0044] According to some embodiments, the FM a volatile aroma distribution may further include at least about 2% volatile substances having a woody aroma out of the total amount of volatile substances. According to some embodiments, at least about 90% of the volatile substances having a cheesy aroma may include Butyric acid, 3-(methylthio)-Propanal, Hexanoic acid, 3-methyl- Butanoic acid, Acetic acid, 2-methyl-Butanoic acid, and / or 2,3-Butanediol, out of the total cheesy aroma substances. Each possibility is a separate embodiment.

[0045] According to some embodiments, at least about 80% of the volatile substances having a veggie and / or herbal aroma may include Benzeneacetaldehyde, dimethyl-Trisulfide, Nonanal, Octanal, 3-methyl-Butanal, 1-Butanamine, (E)-2-Decenal, (E)-2-Heptenal, dimethyl Disulfide, Hexanal, (E)-(3,3-dimethylcyclohexylidene)-Acetaldehyde, l-Octen-3-one, Heptanal, 5-Methyl-2-phenyl-2-hexenal, and / or l-Octen-3-ol, out of the total veggie and / or herbal aroma substances. Each possibility is a separate embodiment.

[0046] According to some embodiments, at least about 90% of the volatile substances having a nutty aroma may include Benzaldehyde, 2-methyl-Butanal, 2,6-dimethyl- Pyrazine, and / or tetramethyl Pyrazine, out of the total nutty aroma substances. Each possibility is a separate embodiment.

[0047] According to some embodiments, at least about 90% of the volatile substances having a woody aroma may include 2-Pinene, 2-Pinen-10-ol, 2(10)-Pinene, and / or 3-Thujene, out of the total woody aroma substances. Each possibility is a separate embodiment.

[0048] According to some embodiments, the fermentation is a solid state fermentation.

[0049] According to some embodiments, oilseed products comprise products comprising oilseeds, plants and / or agro-industrial waste produced during oilseeds and / or plants processing, or materials prepared therefrom.

[0050] According to some embodiments, the oil seed includes sunflower.

[0051] According to some embodiments, the flavor material is vegan.

[0052] According to some embodiments, there is provided a consumable composition which includes the flavor material product as disclosed herein.

[0053] 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 consumable flavor material as disclosed herein, or the composition including the same. According to some embodiments, improving, altering and / or enhancing flavor includes affecting organoleptic properties of the food product.

[0054] According to some embodiments, the organoleptic properties may include taste, aroma, appearance, color, texture, mouthfeel, quality, or any combinations thereof.

[0055] According to some embodiments, the food product may be a ready-to-cook or ready- to-eat food product.

[0056] According to some embodiments, there is provided a food product which includes the consumable flavor material product as disclosed herein, or a composition including the same.

[0057] 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, or bullion or fish-sauce analog. According to some embodiments, the stock, bullion, and / or fish-sauce analog may be concentrated. According to some embodiments, the food product may be a taste intensifier, or taste enhancer.

[0058] 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.

[0059] 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.

[0060] BRIEF DESCRIPTION OF THE FIGURES

[0061] 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.

[0062] Fig. 1 presents a bar graph of the non-volatile taste distribution (bitter, sweet, umami, koku, sour, fatty-mouthfeel, and Maillard precursor substances) of the obtained flavor material.

[0063] 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.

[0064] 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.

[0065] 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.

[0066] Fig. 5 presents a bar graph of the average percentage distribution of koku substances 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 taste substances.

[0067] 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.

[0068] 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 fattymouthfeel substances, out of the total fatty-mouthfeel substances.

[0069] 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.

[0070] Fig. 9 presents a bar graph of the volatile taste distribution (cheesy, veggie & herbal, nutty and woody substances) of the obtained flavor material.

[0071] Fig 10. presents a bar graph of the average percentage distribution of cheesy aroma substances detected in the obtained flavor material, out of the total cheesy aroma substances. The label "others" refers to the summed percentage of additional cheesy aroma substances, out of the total cheesy aroma substances.

[0072] Fig 11. presents a bar graph of the average percentage distribution of veggie & herbal aroma substances detected in the obtained flavor material, out of the total veggie & herbal aroma substances. The label "others" refers to the summed percentage of additional veggie & herbal aroma substances, out of the total veggie and herbal aroma substances.

[0073] Fig 12. presents a bar graph of the average percentage distribution of nutty aroma substances detected in the obtained flavor material, out of the total nutty aroma substances. The label "others" refers to the summed percentage of additional nutty aroma substances, out of the total nutty aroma substances.

[0074] Fig 13. presents a bar graph of the average percentage distribution of woody aroma substances detected in the obtained flavor material, out of the total woody aroma substances. The label "others" refers to the summed percentage of additional woody aroma substances, out of the total woody aroma substances.

[0075] Fig. 14 presents a Principal Components Analysis (PCA) plot based on about 300 nonvolatile compounds and about 100 volatile compounds, which shows a distinct chemical fingerprint of the herein flavor material obtained by fermentation of sunflower seeds and seeds products, including products produced during the processing of oilseeds and / or agroindustrial waste produced during seed processing compared to legume-based and grain based flavor material.

[0076] Fig 15 presents the results of the sensory assessment for the obtained flavor material -ranking test of a roasted flavor.

[0077] Fig 16 presents the results of the sensory assessment for the obtained flavor material -ranking test of a cheesy flavor in a plat based bechamel sauce.

[0078] DETAILED DESCRIPTION

[0079] 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.

[0080] 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.

[0081] 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.

[0082] Whenever a numerical range is indicated herein, it is meant to include any cited numeral (fractional or integral) within the indicated range.

[0083] 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 oilseeds and plants and oilseeds and plants products, including during the processing of oilseeds and plants and / or agro-industrial waste produced during oilseeds and plants processing or materials prepared therefrom. Such FMs can be added to a food product in order to supplement or enhance its natural flavor.

[0084] 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.

[0085] 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 added synthetic and / or natural and / or artificial flavor enhancer substances.

[0086] 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. 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.

[0087] As used herein, the terms "oil seed" "oil seed" are interchangeable.

[0088] As used herein, the terms "oilseeds and plants" and "oilseeds and / or plants" may be used interchangeably. The terms refer to any seed and / or plant that is used for oil production, and may be selected from, but not limited to: Soybeans, Sunflower seeds, Canola or other varieties of Rapeseed, Cottonseed, Peanut (groundnut), Sesame seeds, Safflower seeds, Flaxseeds (linseed), Mustard seeds, Hemp seeds, Poppy seeds, Pumpkin seeds, Grape seeds, Coconut, Palm fruit, Almonds, Macadamia nuts, Walnut, Pecans, Hazelnuts, Chia seeds, Black cumin seeds (Nigella sativa), Evening primrose seeds and jojoba seeds (used for jojoba oil), corn (Maize), Avocado, Rice bran, Olives, or any combination thereof. Each possibility is a separate embodiment.

[0089] As used herein, the term "oil product" refers to any oil, flour, meal, and any product that contains oilseeds, plants and more.

[0090] In some embodiments, the oil seed is sunflower seed (Helianthus annuus) which is a species of the Helianthus genus. In some embodiments, the term "sunflower seed product" refers to any oil, flour, meal, and any product that contains sunflower seed. The term also encompasses any oil product and / or seed product and / or product obtained from agroindustrial waste produced during any kind of oil and / or sunflower seed processing.

[0091] In some embodiments, the oilseed is soybean. In some embodiments, the oilseed is rapeseed. In some embodiments, the oilseed is palm kernel. In some embodiments, the oilseed is coconut. In some embodiments, the oilseed is olive. In some embodiments, the oilseed is sesame. In some embodiments, the oilseed is pumpkin seeds. In some embodiments, the oilseed is grape seeds.

[0092] As used herein, the term "oilseeds and plants derived flavor material" refers to flavor obtained from any fermentation process of oilseeds and plants products, including during the processing of oilseeds and plants and / or agro-industrial waste produced during oilseeds and plants processing, in the presence of specific microorganisms (or a combination of organisms) under specific conditions.

[0093] As used herein, the term "oilseeds and plants product" refers to any oil product and / or seed product and / or plant product and / or products obtained from agro-industrial waste produced during any kind of oil and / or oilseeds and plants processing, including, for example, husks, hulls, bran, germ, various "breaks", "okara" produced from soy, nuts and other seeds, and the like. As used herein, the term "okara" relates to the insoluble pulp or dregs that remain after a pureed grain, nut, seed, and the like is filtered in the production of plant-based "milk" or derived products.

[0094] 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 Neurospora spp. Each possibility is a separate embodiment.

[0095] 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.

[0096] 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. 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.

[0097] 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.

[0098] As used herein, the term "taste sensation" refers to the sensation that results when taste buds 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.

[0099] As used herein, the term "taste experience" refers to a holistic experience involving taste sensation, mouthfeel and / or aromatic sensation.

[0100] 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.

[0101] 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.

[0102] As used herein, the term "koku" "kokumi", or "koko" refers to a sensation which includes taste, flavor and texture perceived as a combination of complexity, mouth fullness, lingering perceived richness and roundness that may heighten the other five tastes (sweet, bitter, sour, salty, and umami) and prolongs their flavor. Koku may be generated by either fermentation and ripening or by slow cooking such as simmering, "koku" is considered to be a sixth taste. In some embodiments, the terms "koku taste", "koku sensation" and "koku sense" may interchangeably be used. In some embodiments, koku may be characterized by characteristic peptide substances (kokumi peptides, as detailed herein). According to some embodiments, the terms "veggie" and / or "herbal" are directed to aromas characterized by one or more of the following commonly used attributes: green, vegetative, grassy, leafy, herbal, and the like.

[0103] Advantageously, the herein disclosed flavor materials are characterized by providing a long-lasting pleasure, indulgent and satisfaction as well as taste masking and flavor enhancement. Without being bound by any theory, this may be due to a combination of emotional experiences, 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 finish eating.

[0104] 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, and / or— when claimed flavor materials are added to a foodstuff— by creating the impression that the said foodstuff contains a higher degree of fat and / or collagen than it actually has ("fat perception modulation").

[0105] 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 similarto an application like stews, and / or roasted meat / chicken, and the like.

[0106] 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.

[0107] 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.

[0108] 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.

[0109] According to some embodiments, the flavor materials are prepared by fermentation and optionally further processing of oilseeds and plants and oilseeds products, including during the processing of and / or agro-industrial waste produced during oil seed processing in the presence of specific microorganisms (or a combination of microorganisms) under specific conditions.

[0110] According to some embodiments, the flavor materials comprise a unique chemical profile, including, for example, characteristic volatile and non-volatile compounds.

[0111] According to some embodiments, the consumable flavor material obtained by fermentation of oilseeds (such as, for example, sunflower) and plants and oilseeds 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, and the like, or any combinations thereof. In some embodiments, the volatile fingerprint may include aroma compounds (substances) profile.

[0112] According to some embodiments, the average percentage of each substance is determined by calculating the ratio of the average concentration of a substance (e.g. molecule) to the total sum of all concentrations within its respective category (for example, bitter, sweet, umami, koku, sour, fatty-mouthfeel, and Maillard precursors), as further detailed hereinbelow.

[0113] Volatile (aroma) Fingerprint

[0114] According to some embodiments, volatile compounds may include cheesy volatile substances, veggie and / or herbal volatile substances, nutty volatile substances, and woody volatile substances, or any combination thereof. Each possibility is a separate embodiment.

[0115] According to some embodiments, volatile compounds may include an aroma substance distribution characterized by volatile substances having a cheesy aroma, and / or volatile substances having a nutty aroma, and / or volatile substances having a woody aroma, and / or volatile substances having a veggie and / or herbal aroma. Each possibility is a separate embodiment.

[0116] According to some embodiments, the volatile compounds may include an aroma substance distribution characterized by about 28-31%, 26-32 %, or 24-35 % (for example, about 29%) volatile substances having a cheesy aroma, about 17-19%, 16-20%, or 14-21% (for example, about 18%) volatile substances having a nutty aroma, about 3.8-4.2%, 3.6-4.4%, or 3.2-4.8% (for example, about 4%) volatile substances having a woody aroma, about 46-51%, 44-54%, or 39-59% (for example, about 49%) volatile substances having a veggie and / or herbal aroma, all out of the total amount of volatile (aroma) substances. Each possibility is a separate embodiment.

[0117] According to some embodiments, the volatile compounds may include an aroma substance distribution characterized by about 1.8-2.0, 1.7-2.1, or 1.6-2.3 mg / lOOg dry FM (for example, about 2 mg / lOOg dry FM) volatile substances having a cheesy aroma, about 1.1- 1.2, 1.1-1.3, or 0.9-1.4 mg / lOOg dry FM (for example, about 1.2 mg / lOOg dry FM) volatile substances having a nutty aroma, about 0.25-0.28, 0.24-0.29, or 0.21-0.32 mg / lOOg dry FM (for example, about 0.27 mg / lOOg dry FM) volatile substances having a woody aroma, about 3.1-3.4, 2.9-3.6, or 2.6-3.9 mg / lOOg dry FM (for example, about 3.2 mg / lOOg dry FM) volatile substances having a veggie and / or herbal aroma. Each possibility is a separate embodiment.

[0118] According to some embodiments, the volatile compounds may include an aroma substance distribution characterized by about 0.001-12 mg / lOOg dry FM (for example, about 1.8 mg / lOOg dry FM) volatile substances having a cheesy aroma, about 0.001-7.8 mg / lOOg dry FM (for example, about 1.2 mg / lOOg dry FM) volatile substances having a nutty aroma, about 0.2-2.6, mg / lOOg dry FM (for example, about 0.27 mg / lOOg dry FM) volatile substances having a woody aroma, about 0.008-38 mg / lOOg dry FM (for example, about 3.2mg / 100g dry FM) volatile substances having a veggie and / or herbal aroma. Each possibility is a separate embodiment.

[0119] According to some embodiments, the volatile compounds may include an aroma substance distribution characterized by about 11-12%, 10-13%, or 9-14% (for example, about 12%%) volatile substances having a cheesy aroma, about 21-23%, 20-25%, or 18-27% (for example, about 22%) volatile substances having a nutty aroma, about 4.8-5.3%, 4.5-5.5%, or 4-6% (for example, about 5%) volatile substances having a woody aroma, about 58-64%, 55- 67%, or 49-73% (for example, about 61%) volatile substances having a veggie and / or herbal aroma, all out of the total amount of volatile (aroma) substances. Each possibility is a separate embodiment.

[0120] According to some embodiments, the volatile compounds may include an aroma substance distribution characterized by about 10-40% (for example, about 35%) volatile substances having a cheesy aroma, about 20-35%, (for example, about 29%) volatile substances having a nutty aroma, about 5-20% (for example, about 15%) volatile substances having a woody aroma, about 10-30% (for example, about 20%) volatile substances having a veggie and / or herbal aroma, all out of the total amount of volatile (aroma) substances. Each possibility is a separate embodiment.

[0121] According to some embodiments, the volatile compounds may include an aroma distribution characterized by about 0.58-0.65, 0.55-0.68, or 0.49-0.74 mg / lOOg dry FM (for example, about 0.62 mg / lOOg dry FM) volatile substances having a cheesy aroma, about 1.13- 1.24, 1.07-1.3, or 0.95-1.42 mg / lOOg dry FM (for example, about 1.2mg / 100g dry FM) volatile substances having a nutty aroma, about 0.25-0.28, 0.24-0.29, or 0.21-0.32 mg / lOOg dry FM (for example, about 0.27mg / 100g dry FM) volatile substances having a woody aroma, about 3.1-3.4, 2.9-3.6, or 2.6-3.9 mg / lOOg dry FM (for example, about 0.36 mg / lOOg dry FM) volatile substances having a veggie and / or herbal aroma. Each possibility is a separate embodiment.

[0122] According to some embodiments, the volatile compounds may include an aroma substance distribution characterized by about 21-23%, 19.8-24%, or 18-26% (for example, about 22%) volatile substances having a cheesy aroma, about 13-15%, 12.6-15%, or 11-17% (for example, about 14%) volatile substances having a nutty aroma, about 0.001% volatile substances having woody aroma, about 61-67%, 57.6-70%, or 51-77% (for example, about 64%) volatile substances having a veggie and / or herbal aroma, all out of the total amount of volatile substances. Each possibility is a separate embodiment.

[0123] According to some embodiments, the volatile compounds may include an aroma substance distribution characterized by about 3.00-3.31, 2.84-3.47, or 2.53-3.79 mg / lOOg dry FM (for example, about 3.16 mg / lOOg dry FM) volatile substances having a cheesy aroma, about 1.9-2.11, 1.81-2.21, or 1.61-2.41 mg / lOOg dry FM (for example, about 2.01 mg / lOOg dry FM) volatile substances having a nutty aroma, about 0.001 mg / lOOg dry FM volatile substances having a woody aroma, about 8.70-9.62, 8.25-10.08, or 7.33-11.00 mg / lOOg dry FM (for example, about 9.16 mg / lOOg dry FM) volatile substances having a veggie and / or herbal aroma. Each possibility is a separate embodiment.

[0124] According to some embodiments, the volatile compounds may include an aroma substance distribution characterized by about 28-31%, 26-32%, or 23-35% (for example, about 29%) volatile substances having a cheesy aroma, about 40-44%, 38-46%, or 34-50% (for example, about 42%) volatile substances having a nutty aroma, about 0.21-0.24%, 0.20- 0.25%, or 0.18-0.27% (for example, about 0.2%) volatile substances having a woody aroma, about 27-30%, 26-31%, or 23-34% (for example, about 28%) volatile substances having a veggie and / or herbal aroma, all out of the total amount of volatile (aroma) substances. Each possibility is a separate embodiment.

[0125] According to some embodiments, the volatile compounds may include an aroma substance distribution characterized by about 0.64-0.70, 0.6-0.74, or 0.54-0.80 mg / lOOg dry FM (for example, about 0.67 mg / lOOg dry FM) volatile substances having a cheesy aroma, about 0.91-1.01, 0.87-1.06, or 0.77-1.15 mg / lOOg dry FM (for example, about 0.96 mg / lOOg dry FM) volatile substances having a nutty aroma, about 0.0049-0.0054, 0.0046-0.0057, or 0.0041-0.0062 mg / lOOg dry FM (for example, about 0.005 mg / lOOg dry FM) volatile substances having a woody aroma, about 0.62-0.68, 0.59-0.72, or 0.52-0.78 mg / lOOg dry FM (for example, about 0.65 mg / lOOg dry FM) volatile substances having a veggie and / or herbal aroma. Each possibility is a separate embodiment.

[0126] Cheesy volatile (aroma) substances

[0127] According to some embodiments, the cheesy volatile substances may include one or more of Butyric acid (CAS number 107-92-6), 3-(methylthio)-Propanal (CAS number 3268-49-

[0128] 3), Hexanoic acid (CAS number 142-62-1), 2-methyl- Butanoic acid (CAS number 116-53-0), 3-methyl-Butanoic acid (CAS number 503-74-2), Acetic acid (CAS number 64-19-7), 2-methyl- Butanoic acid (CAS number 116-53-0), 2,3-Butanediol (CAS number 513-85-9), 4-methyl- 2- Heptanone (CAS number 6137-06-0), 2-Heptanone (CAS number 110-43-0), 2-Octanone (CAS number 111-13-7), 2-Methylpropanoic acid (CAS number 79-31-2), 2,3-Butanedione (CAS number 431-03-8), Octanoic acid (CAS number 124-07-2), Valeric acid (CAS number 109-52-

[0129] 4), 4-methyl-2-Pentanone (CAS number 108-10-1), 3-Hydroxy-3-phenylbutan-2-one (CAS number 5355-63-5), Methanethiol (CAS number 74-93-1), 3-hydroxy-2-Butanone (CAS number 513-86-0), 2,3-Pentanedione (CAS number 600-14-6), and / or (Z)-4-Heptenal (CAS number 6728-31-0). Each possibility is a separate embodiment.

[0130] According to some embodiments, the volatile aroma substances having a cheesy aroma are selected from Butyric acid (CAS number 107-92-6), 3-(methylthio)-Propanal (CAS number 3268-49-3), Hexanoic acid (CAS number 142-62-1), 3-methyl-Butanoic acid (CAS number 503-74-2), Acetic acid (CAS number 64-19-7), 2-methyl- Butanoic acid (CAS number 116-53-0), 2,3-Butanediol (CAS number 513-85-9), or any combination thereof. Each possibility is a separate embodiment.

[0131] According to some embodiments, the volatile aroma substances having a cheesy aroma may further include one or more of Octanoic acid (CAS number 124-07-2), Valeric acid (CAS number 109-52-4), 2-Methylpropanoic acid (CAS number 79-31-2), Methanethiol (CAS number 74-93-1), 3-hydroxy-2-Butanone (CAS number 513-86-0), 4-methyl-2-Heptanone (CAS number 6137-06-0), 2,3-Butanedione (CAS number 431-03-8), 2-Heptanone (CAS number 110-43-0), 2-Octanone (CAS number 111-13-7), 2,3-Pentanedione (CAS number 600- 14-6), 4-methyl-2-Pentanone (CAS number 108-10-1), 3-Hydroxy-3-phenylbutan-2-one (CAS number 5355-63-5), (Z)-4-Heptenal (CAS number 6728-31-0), or any combination thereof. Each possibility is a separate embodiment.

[0132] According to some embodiments, about 70-99.9% of the cheesy volatile (aroma) substances, out of the total cheesy volatile (aroma) substances, are selected from Butyric acid, 3-(methylthio)-Propanal, Hexanoic acid, 3-methyl-Butanoic acid, Acetic acid, 2-methyl- Butanoic acid, 2,3-Butanediol, or any combination thereof. Each possibility is a separate embodiment. For example, 70%, 71%, 72%, 73%, 75%, 77%, 79%, 80%, 82%, 85%, 87%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 95.5%, 96%, 96.5%, 97%, 98%, 99.1%, 99.3%%, 99.5%, 99.7%, 99.9% of the cheesy volatile substances, out of the total cheesy volatile substances, are selected from Butyric acid, 3-(methylthio)-Propanal, Hexanoic acid, 3-methyl-Butanoic acid, Acetic acid, 2-methyl-Butanoic acid, 2,3-Butanediol, or any combination thereof. Each possibility is a separate embodiment.

[0133] According to some embodiments, about 0.001-2.5 mg / lOOg dry FM are selected from Butyric acid, 3-(methylthio)-Propanal, Hexanoic acid, 3-methyl-Butanoic acid, Acetic acid, 2- methyl- Butanoic acid, 2,3-Butanediol, or any combination thereof. Each possibility is a separate embodiment. For example, about 0.001, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1, 1.1, 1.2, 1.4, 1.6, 1.8, 1.9, 2, 2.1, 2.2, 2.4, 2.5 mg / lOOg dry FM are selected from Butyric acid, 3-(methylthio)-Propanal, Hexanoic acid, 3-methyl-Butanoic acid, Acetic acid, 2-methyl- Butanoic acid, 2,3-Butanediol, or any combination thereof. Each possibility is a separate embodiment

[0134] According to some embodiments, about 0.05-7 mg / lOOg dry FM are selected from Butyric acid, 3-(metbylthio)-Prepanal, Hexanoic acid, 3-methyl-Butanoic acid, Acetic acid, 2- methyl-Butanoic acid, 2,3-Butanediol, or any combination thereof. Each possibility is a separate embodiment. For example, about 0.05, 0.06, 0.08, 0.1, 0.3, 0.5, 0.7, 0.9, 1, 2, 2.5, 2.8, 3, 4, 5, 6, 7 mg / lOOg dry FM are selected from Butyric acid, 3-(metbylthio)-Prepanal, Hexanoic acid, 3-methyl-Butanoic acid, Acetic acid, 2-methyl-Butanoic acid, 2,3-Butanediol, or any combination thereof. Each possibility is a separate embodiment.

[0135] According to some embodiments, about 0.08-3 mg / lOOg dry FM are selected from Butyric acid, 3-(metbylthio)-Prepanal, Hexanoic acid, 3-methyl-Butanoic acid, Acetic acid, 2- methyl-Butanoic acid, 2,3-Butanediol, or any combination thereof. Each possibility is a separate embodiment. For example, about 0.08, 0.09, 0.1. 0.2, 0.3, 0.4, 0.5, 0.55, 0.6, 0.7, 0.8, 0.9, 1, 1.3, 1.5, 1.7, 1.9, 2, 2.1, 2.3, 2.4, 2.5, 2.6, 2.7, 2.8, 2.9, or 3 mg / lOOg dry FM are selected from Butyric acid, 3-(metbylthio)-Prepanal, Hexanoic acid, 3-methyl-Butanoic acid, Acetic acid, 2-methyl-Butanoic acid, 2,3-Butanediol, or any combination thereof. Each possibility is a separate embodiment. Each possibility is a separate embodiment.

[0136] According to some embodiments, about 9-35% of the cheesy volatile substances, out of the total cheesy volatile substances, is Butyric acid. For example, about 9%, 10%, 12% 15%, 20%, 22%, 29%, 30%, or 35% of the cheesy volatile substances, out of the total cheesy volatile substances, is Butyric acid. Each possibility is a separate embodiment.

[0137] According to some embodiments, about 43-63% of the cheesy volatile substances, out of the total cheesy volatile substances, is Butyric acid. According to some embodiments, about 0.5-1.5% o of the cheesy volatile substances, out of the total cheesy volatile substances, is Butyric acid, according to some embodiments, about 5-8% of the cheesy volatile substances, out of the total cheesy volatile substances, is Butyric acid.

[0138] According to some embodiments, about 4-54% of the cheesy volatile substances, out of the total cheesy volatile substances, is 3-(methylthio)-Propanal. For example, 4%, 5%, 5.5%, 6%, 7%, 8%, 9%, 10%, 12%, 14%, 15%, 15.5%, 16%, 17%, 19%, 20%, 22%, 24%, 25%, 30%, 35%, 40%, 41%, 43%, 44%, 45%, 47%, 49%, 50%, 52%, or 54% of the cheesy volatile substances, out of the total cheesy volatile substances, is 3-(methylthio)-Propanal. Each possibility is a separate embodiment.

[0139] According to some embodiments, about 12-19% of the cheesy volatile substances, out of the total cheesy volatile substances, is 3-(methylthio)-Propanal. According to some embodiments, about 4-7% o of the cheesy volatile substances, out of the total cheesy volatile substances, is 3-(methylthio)-Propanal. According to some embodiments, about 35-54% of the cheesy volatile substances, out of the total cheesy volatile substances, is 3-(methylthio)- Propanal.

[0140] According to some embodiments, about 1-13% of the cheesy volatile substances, out of the total cheesy volatile substances, is Hexanoic acid. For example, 1%, 1.5%, 1.8%, 2%, 2.5%, 3%, 4%, 5%, 6%, 7%, 8%, 8.5%, 9%, 10%, 11%, 12%, or 13% of the cheesy volatile substances, out of the total cheesy volatile substances, is Hexanoic acid. Each possibility is a separate embodiment.

[0141] According to some embodiments, about 8-13% of the cheesy volatile substances, out of the total cheesy volatile substances, is Hexanoic acid. According to some embodiments, about 1-2.5 % of the cheesy volatile substances, out of the total cheesy volatile substances, is Hexanoic acid. According to some embodiments, about 6-10% of the cheesy volatile substances, out of the total cheesy volatile substances, is Hexanoic acid.

[0142] According to some embodiments, about 3-63% of the cheesy volatile substances, out of the total cheesy volatile substances, is Acetic acid. For example, 3%, 4%, 4.5%, 5%, 6%, 7%, 8%, 8.5%, 9%, 10%, 11%, 12%, 13%, 13.5%, 15%, 20%, 25%, 30%, 33%, 35%, 40%, 41%, 50%, 51%, 52%, 53%, 54%, 55%, 57%, 59%, 60%, 61%, or 63% of the cheesy volatile substances, out of the total cheesy volatile substances, is Acetic acid. Each possibility is a separate embodiment.

[0143] According to some embodiments, about 3-6% of the cheesy volatile substances, out of the total cheesy volatile substances, is Acetic acid. According to some embodiments, about 41-63% of the cheesy volatile substances, out of the total cheesy volatile substances, is Acetic acid. According to some embodiments, about 8-13.5% of the cheesy volatile substances, out of the total cheesy volatile substances, is Acetic acid.

[0144] According to some embodiments, about 2-35% of the cheesy volatile substances, out of the total cheesy volatile substances, is 2,3-Butanediol. For example, 2%, 2.5%, 3%, 4%, 4.5%, 5%, 6%, 8%, 10%, 12%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 23%, 25%, 26%, 27%, 28%, 28.5%, 29%, 30%, 31%, 33%, or 35%, of the cheesy volatile substances, out of the total cheesy volatile substances, is 2,3-Butanediol. Each possibility is a separate embodiment.

[0145] According to some embodiments, about 2-4% of the cheesy volatile substances, out of the total cheesy volatile substances, is 2,3-Butanediol. According to some embodiments, about 23-35% of the cheesy volatile substances, out of the total cheesy volatile substances, is 2,3-Butanediol. According to some embodiments, about 14-22% of the cheesy volatile substances, out of the total cheesy volatile substances, is 2,3-Butanediol.

[0146] According to some embodiments, about 0.001-0.9 mg / lOOg dry FM mg / lOOg dry FM is Butyric acid. For example, about 0.001, 0.005, 0.01, 0.02, 0.03, 0.04, 0.05, 0.06, 0.07, 0.08, 0.09. 0.10, 0.15, 0.20, 0.25, 0.3, 0.33, 0.35, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9 mg / lOOg dry FM is Butyric acid. Each possibility is a separate embodiment.

[0147] According to some embodiments, about 0.001-0.74 mg / lOOg dry FM is Butyric acid. According to some embodiments, about 0.02-0.04 mg / lOOg dry FM is Butyric acid. According to some embodiments, about 0.03-0.07 mg / lOOg dry FM is Butyric acid.

[0148] According to some embodiments, at least about 0.001-0.04 mg / lOOg dry FM is Butyric acid. For example, at least about 0.001, 0.005, 0.008, 0.01, 0.02, 0.03, or 0.04 mg / lOOg dry FM is Butyric acid. Each possibility is a separate embodiment.

[0149] According to some embodiments, about 0.001-1.4 mg / lOOg dry FM mg / lOOg dry FM is 3-(methylthio)-Propanal. For example, about 0.001, 0.02, 0.04, 0.06, 0.08, 0.09, 0.10, 0.15, 0.16, 0.17, 0.18, 0.19, 0.20, 0.25, 0.3, 0.33, 0.4, 0.6, 0.8, 1, 1.1, 1.2, 1.3, or 1.4 mg / lOOg dry FM is 3-(methylthio)-Propanal. Each possibility is a separate embodiment.

[0150] According to some embodiments, at least about 0.001-0.084 mg / lOOg dry FM is 3- (methylthio)-Propanal. For example, at least about 0.001, 0.01, 0.02, 0.03, 0.04, 0.05, 0.06, 0.07, 0.08, 0.084 mg / lOOg dry FM is 3-(methylthio)-Propanal. Each possibility is a separate embodiment. According to some embodiments, about 0.001-1.08 mg / lOOg dry FM mg / lOOg dry FM is Hexanoic acid. For example, about 0.001, 0.02, 0.04, 0.06, 0.07, 0.08, 0.09, 0.10, 0.15, 0.16, 0.17, 0.18, 0.19, 0.20, 0.25, 0.27, 0.29, 0.3, 0.31, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1, or 1.08 mg / lOOg dry FM is Hexanoic acid. Each possibility is a separate embodiment.

[0151] According to some embodiments, about 0.001-0.25 mg / lOOg dry FM is Hexanoic acid. According to some embodiments, about 0.001-0.26 mg / lOOg dry FM is Hexanoic acid. According to some embodiments, about 0.001-0.21 mg / lOOg dry FM is Hexanoic acid.

[0152] According to some embodiments, about 0.001-3.5 mg / lOOg dry FM mg / lOOg dry FM is Acetic acid. For example, about 0.001, 0.02, 0.03, 0.04, 0.06, 0.07, 0.08, 0.09, 0.10, 0.15, 0.20, 0.21, 0.25, 0.26, 0.28, 0.3, 0.4, 0.5, 0.7, 0.8, 0.9, 1, 1.4, 1.5, 1.6, 1.7, 1.9, 2, 2.5, 2.7, 3, 3.1, 3.2, 3.4, or 3.5 mg / lOOg dry FM is Acetic acid. Each possibility is a separate embodiment.

[0153] According to some embodiments, about 0.001-0.21 mg / lOOg dry FM is Acetic acid. According to some embodiments, about 0.001-2.7 mg / lOOg dry FM is Acetic acid. According to some embodiments, about 0.001-0.28mg / 100g dry FM is Acetic acid.

[0154] According to some embodiments, about 0.001-2.8 mg / lOOg dry FM mg / lOOg dry FM is 2,3-Butanediol. For example, about 0.001, 0.02, 0.03, 0.04, 0.06, 0.07, 0.08, 0.09, 0.10, 0.11, 0.12, 0.13, 0.14, 0.15, 0.20, 0.25, 0.3, 0.35, 0.36, 0.4, 0.45, 0.5, 0.7, 0.8, 0.9, 1, 1.4, 1.5, 1.6. 1.7, 1.9, 2, 2.3, 2.4, 2.5, 2.7, 2.8 mg / lOOg dry FM is 2,3-Butanediol. Each possibility is a separate embodiment.

[0155] According to some embodiments, about 0.001-0.08 mg / lOOg dry FM is 2,3- Butanediol. According to some embodiments, about 0.001-2.4 mg / lOOg dry FM is 2,3- Butanediol. According to some embodiments, about 0.001-0.47 mg / lOOg dry FM is 2,3- Butanediol.

[0156] According to some embodiments, about 5-9% of the cheesy volatile substances, out of the total cheesy volatile substances, are selected from Octanoic acid, Valeric acid, 2- Methylpropancic acid, Methanethiol, 3-hydroxy-2-Butanone, 4-methyl-2-Heptanone, 2,3- Butanedione, 2-Heptanone, 2-Octanone, 2,3-Pentanedione, 4-methyl-2-Pentanone, 3- Hydroxy-3-phenylbutan-2-one, (Z)-4-Heptenal, or any combination thereof. Each possibility is a separate embodiment. For example, about 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9% of the cheesy volatile substances, out of the total cheesy volatile substances, are selected from Octanoic acid, Valeric acid, 2-Methylpropancic acid, Methanethiol, 3-hydroxy-2-Butanone, 4-methyl- 2-Heptanone, 2,3-Butanedione, 2-Heptanone, 2-Octanone, 2,3-Pentanedione, 4-methyl-2- Pentanone, 3-Hydroxy-3-phenylbutan-2-one, (Z)-4-Heptenal, or any combination thereof. Each possibility is a separate embodiment.

[0157] According to some embodiments, about 0.001-0.12 mg / lOOg dry FM are selected from Octanoic acid, Valeric acid, 2-Methylpropancic acid, Methanethiol, 3-hydroxy-2- Butanone, 4-methyl-2-Heptanone, 2,3-Butanedione, 2-Heptanone, 2-Octanone, 2,3- Pentanedione, 4-methyl-2-Pentanone, 3-Hydroxy-3-phenylbutan-2-one, (Z)-4-Heptenal, or any combination thereof. Each possibility is a separate embodiment. For example, about 0.001, 0.01, 0.02, 0.03, 0.05, 0.07, 0.08, 0.10, 0.12 mg / lOOg dry FM are selected from Octanoic acid, Valeric acid, 2-Methylpropancic acid, Methanethiol, 3-hydroxy-2-Butanone, 4-methyl- 2-Heptanone, 2,3-Butanedione, 2-Heptanone, 2-Octanone, 2,3-Pentanedione, 4-methyl-2- Pentanone, 3-Hydroxy-3-phenylbutan-2-one, (Z)-4-Heptenal, or any combination thereof. Each possibility is a separate embodiment.

[0158] According to some embodiments, about 8.5-13% of the cheesy volatile substances, out of the total cheesy volatile substances, are selected from Octanoic acid, Valeric acid, 2- Methylpropancic acid, Methanethiol, 3-hydroxy-2-Butanone, 4-methyl-2-Heptanone, 2,3- Butanedione, 2-Heptanone, 2-Octanone, 2,3-Pentanedione, 4-methyl-2-Pentanone, 3- Hydroxy-3-phenylbutan-2-one, (Z)-4-Heptenal, or any combination thereof. Each possibility is a separate embodiment. For example, about 8.5%, 8.8%, 10%, 10.5%, 10.8%, 11%, 12%, 13% of the cheesy volatile substances, out of the total cheesy volatile substances, are selected from Octanoic acid, Valeric acid, 2-Methylpropancic acid, Methanethiol, 3-hydroxy-2- Butanone, 4-methyl-2-Heptanone, 2,3-Butanedione, 2-Heptanone, 2-Octanone, 2,3- Pentanedione, 4-methyl-2-Pentanone, 3-Hydroxy-3-phenylbutan-2-one, (Z)-4-Heptenal, or any combination thereof. Each possibility is a separate embodiment.

[0159] According to some embodiments, about 0.001-1.2 mg / lOOg dry FM are selected from Octanoic acid, Valeric acid, 2-Methylpropancic acid, Methanethiol, 3-hydroxy-2-Butanone, 4- methyl-2-Heptanone, 2,3-Butanedione, 2-Heptanone, 2-Octanone, 2,3-Pentanedione, 4- methyl-2-Pentanone, 3-Hydroxy-3-phenylbutan-2-one, (Z)-4-Heptenal, or any combination thereof. Each possibility is a separate embodiment. For example, about 0.001, 0.01, 0.05, 0.1, 0.2, 0.3, 0.35, 0.4, 0.5, 0.6, 0.8, 1, 1.1, 1.2 mg / lOOg dry FM are selected from Octanoic acid, Valeric acid, 2-Methylpropancic acid, Methanethiol, 3-hydroxy-2-Butanone, 4-methyl-2- Heptanone, 2,3-Butanedione, 2-Heptanone, 2-Octanone, 2,3-Pentanedione, 4-methyl-2- Pentanone, 3-Hydroxy-3-phenylbutan-2-one, (Z)-4-Heptenal, or any combination thereof. Each possibility is a separate embodiment.

[0160] According to some embodiments, about 7-10.5% of the cheesy volatile substances, out of the total cheesy volatile substances, are selected from Octanoic acid, Valeric acid, 2- Methylpropancic acid, Methanethiol, 3-hydroxy-2-Butanone, 4-methyl-2-Heptanone, 2,3- Butanedione, 2-Heptanone, 2-Octanone, 2,3-Pentanedione, 4-methyl-2-Pentanone, 3- Hydroxy-3-phenylbutan-2-one, (Z)-4-Heptenal, or any combination thereof. Each possibility is a separate embodiment. For example, about 7%, 8%, 8.5%, 8.8%, 10%, 10.5% of the cheesy volatile substances, out of the total cheesy volatile substances, are selected from Octanoic acid, Valeric acid, 2-Methylpropancic acid, Methanethiol, 3-hydroxy-2-Butanone, 4-methyl-

[0161] 2-Heptanone, 2,3-Butanedione, 2-Heptanone, 2-Octanone, 2,3-Pentanedione, 4-methyl-2- Pentanone, 3-Hydroxy-3-phenylbutan-2-one, (Z)-4-Heptenal, or any combination thereof. Each possibility is a separate embodiment.

[0162] According to some embodiments, about 0.001-0.3 mg / lOOg dry FM are selected from Octanoic acid, Valeric acid, 2-Methylpropancic acid, Methanethiol, 3-hydroxy-2-Butanone, 4- methyl-2-Heptanone, 2,3-Butanedione, 2-Heptanone, 2-Octanone, 2,3-Pentanedione, 4- methyl-2-Pentanone, 3-Hydroxy-3-phenylbutan-2-one, (Z)-4-Heptenal, or any combination thereof. Each possibility is a separate embodiment. For example, about 0.001, 0.01, 0.03, 0.04, 0.05, 0.06, 0.08, 0.1, 0.2, 0.25, 0.3 mg / lOOg dry FM are selected from Octanoic acid, Valeric acid, 2-Methylpropancic acid, Methanethiol, 3-hydroxy-2-Butanone, 4-methyl-2- Heptanone, 2,3-Butanedione, 2-Heptanone, 2-Octanone, 2,3-Pentanedione, 4-methyl-2- Pentanone, 3-Hydroxy-3-phenylbutan-2-one, (Z)-4-Heptenal, or any combination thereof. Each possibility is a separate embodiment.

[0163] Veggie and / or Herbal volatile (aroma) substances

[0164] According to some embodiments, the veggie and / or herbal volatile substances may include one or more of Benzeneacetaldehyde (CAS number 122-78-1), dimethyl-Trisulfide (CAS number 3658-80-8), Nonanal (CAS number 124-19-6), Octanal (CAS number 124-13-0),

[0165] 3-methyl-Butanal (CAS number 590-86-3), 1-Butanamine (CAS number 109-73-9), (E)-2- Decenal (CAS number 3913-81-3), (E)-2-Heptenal ( CAS number 18829-55-5), dimethyl Disulfide (CAS number 624-92-0), Hexanal (CAS number 66-25-1), (E)-(3,3- dimethylcyclohexylidene)-Acetaldehyde (CAS number 26532-25-2), l-Octen-3-one (CAS number 4312-99-6), Heptanal (CAS number 111-71-7), 5-Methyl-2-phenyl-2-hexenal (CAS number 21834-92-4), l-Octen-3-ol (CAS number 3391-86-4), Decanal (CAS number 112-31- 2), l-methyl-4-(l-methylethenyl)-Cyclohexene (CAS number 138-86-3), 2-pentyl-Furan (CAS number 3777-69-3), Dodecanal (CAS number 112-54-9), Geranyl acetone (CAS number 3796- 70-1), Cis-limonene-oxide (CAS number 13837-75-7), ethenyl-Benzene (CAS number 100-42- 5), 6-Methyl-5-Hepten-2-one (CAS number 110-93-0), Isobutyraldehyde (CAS number 78-84- 2), 2,3-Octanedione (CAS number 585-25-1), and / or Methyl phenylacetate (CAS number 101- 41-7). Each possibility is a separate embodiment.

[0166] According to some embodiments, the volatile aroma substances having a veggie and / or herbal aroma are selected from Benzeneacetaldehyde (CAS number 122-78-1), dimethyl-Trisulfide (CAS number 3658-80-8), Nonanal (CAS number 124-19-6), Octanal (CAS number 124-13-0), 3-methyl-Butanal (CAS number 590-86-3), 1-Butanamine (CAS number 109-73-9), (E)-2-Decenal (CAS number 3913-81-3), (E)-2-Heptenal ( CAS number 18829-55-5), dimethyl Disulfide (CAS number 624-92-0), Hexanal (CAS number 66-25-1), (E)-(3,3- dimethylcyclohexylidene)-Acetaldehyde (CAS number 26532-25-2), l-Octen-3-one (CAS number 4312-99-6), Heptanal (CAS number 111-71-7), 5-Methyl-2-phenyl-2-hexenal (CAS number 21834-92-4), l-Octen-3-ol (CAS number 3391-86-4), or any combination thereof. Each possibility is a separate embodiment.

[0167] According to some embodiments, the volatile aroma substances having a veggie and / or herbal aroma may further include one or more of Decanal (CAS number 112-31-2), 1- methyl-4-(l-methylethenyl)-Cyclohexene (CAS number 138-86-3), 2-pentyl-Furan (CAS number 3777-69-3), Dodecanal (CAS number 112-54-9), Geranyl acetone (CAS number 3796- 70-1), Cis-limonene-oxide (CAS number 13837-75-7), ethenyl-Benzene (CAS number 100-42- 5), 6-Methyl-5-Hepten-2-one (CAS number 110-93-0), Isobutyraldehyde (CAS number 78-84- 2), 2,3-Octanedione (CAS number 585-25-1), and / or Methyl phenylacetate (CAS number 101- 41-7), or any combination thereof. Each possibility is a separate embodiment.

[0168] According to some embodiments, about 65-99.9% of the veggie and / or herbal volatile substances, out of the total veggie and / or herbal volatile substances, are selected from Benzeneacetaldehyde, dimethyl-Trisulfide, Nonanal, Octanal, 3-methyl-Butanal, 1- Butanamine, (E)-2-Decenal, (E)-2-Heptenal, dimethyl Disulfide, Hexanal, (E)-(3,3- dimethylcyclohexylidene)-Acetaldehyde, l-Octen-3-one, Heptanal, 5-Methyl-2-phenyl-2- hexenal, l-Octen-3-ol, orany combination thereof. Each possibility is a separate embodiment. For example, about 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 79%, 80%, 85%, 90%, 92%, 92.5%, 94%, 94.5%, 95%, 95.5%, 95.8%, 9 6%, 98%, 99.9% of the veggie and / or herbal volatile substances, out of the total veggie and / or herbal volatile substances, are selected from Benzeneacetaldehyde, dimethyl-Trisulfide, Nonanal, Octanal, 3-methyl-Butanal, 1-Butanamine, (E)-2-Decenal, (E)-2-Heptenal, dimethyl Disulfide, Hexanal, (E)-(3,3-dimethylcyclohexylidene)-Acetaldehyde, l-Octen-3-one, Heptanal, 5-Methyl-2- phenyl-2-hexenal, l-Octen-3-ol, or any combination thereof. Each possibility is a separate embodiment.

[0169] According to some embodiments, about 0.1-5%, of the veggie and / or herbal volatile substances, out of the total veggie and / or herbal volatile substances, are selected from Decanal, l-methyl-4-(l-methylethenyl)-Cyclohexene, 2-pentyl-Furan, Dodecanal, Geranyl acetone, Cis-limonene-oxide, ethenyl-Benzene, 6-Methyl-5-Hepten-2-one, Isobutyraldehyde, 2,3-Octanedione, Methyl phenylacetate, or any combination thereof. Each possibility is a separate embodiment. Each possibility is a separate embodiment. For example, about 0.1%, 2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 2%, 3%, 4%, 5%, 5.5%, 6%, 7%, 7.5%, 8%, 9% of the veggie and / or herbal volatile substances, out of the total veggie and / or herbal volatile substances, are selected from Decanal, l-methyl-4-(l-methylethenyl)- Cyclohexene, 2-pentyl-Furan, Dodecanal, Geranyl acetone, Cis-limonene-oxide, ethenyl- Benzene, 6-Methyl-5-Hepten-2-one, Isobutyraldehyde, 2,3-Octanedione, Methyl phenylacetate, or any combination thereof. Each possibility is a separate embodiment.

[0170] According to some embodiments, about 0.1-1%, about 0.2-0.3%, or about 0.03-0.05% of the veggie and / or herbal volatile substances, out of the total veggie and / or herbal volatile substances, are selected from Decanal, l-methyl-4-(l-methylethenyl)-Cyclohexene, 2-pentyl- Furan, Dodecanal, Geranyl acetone, Cis-limonene-oxide, ethenyl-Benzene, 6-Methyl-5- Hepten-2-one, Isobutyraldehyde, 2,3-Octanedione, Methyl phenylacetate, or any combination thereof. Each possibility is a separate embodiment.

[0171] According to some embodiments, about 0.008-1.7 mg / lOOg dry FM are selected from Benzeneacetaldehyde, dimethyl-Trisulfide, Nonanal, Octanal, 3-methyl-Butanal, 1- Butanamine, (E)-2-Decenal, (E)-2-Heptenal, dimethyl Disulfide, Hexanal, (E)-(3,3- dimethylcyclohexylidene)-Acetaldehyde, l-Octen-3-one, Heptanal, 5-Methyl-2-phenyl-2- hexenal, l-Octen-3-ol, orany combination thereof. Each possibility is a separate embodiment. For example, about 0.008, 0.009, 0.1, 0.2, 0.3, 0.35, 0.4, 0.5, 0.55, 0.6, 0.7, 0.8, 0.9, 1, 1.3, 1.4, 1.45, 1.5, 1.6, 1.7 mg / lOOg dry FM are selected from Benzeneacetaldehyde, dimethyl- Trisulfide, Nonanal, Octanal, 3-methyl-Butanal, 1-Butanamine, (E)-2-Decenal, (E)-2-Heptenal, dimethyl Disulfide, Hexanal, (E)-(3,3-dimethylcyclohexylidene)-Acetaldehyde, l-Octen-3-one, Heptanal, 5-Methyl-2-phenyl-2-hexenal, l-Octen-3-ol, or any combination thereof. Each possibility is a separate embodiment.

[0172] According to some embodiments, about 0.02-33.5 mg / lOOg dry FM are selected from Benzeneacetaldehyde, dimethyl-Trisulfide, Nonanal, Octanal, 3-methyl-Butanal, 1- Butanamine, (E)-2-Decenal, (E)-2-Heptenal, dimethyl Disulfide, Hexanal, (E)-(3,3- dimethylcyclohexylidene)-Acetaldehyde, l-Octen-3-one, Heptanal, 5-Methyl-2-phenyl-2- hexenal, l-Octen-3-ol, orany combination thereof. Each possibility is a separate embodiment. For example, about 0.02, 0.03, 0.05, 0.1, 0.5, 1, 2, 5, 7, 8, 8.5, 9, 10, 15, 20, 25, 26, 27, 27.5, 27.7, 28, 29, 30, 31, 33, 33.5 mg / lOOg dry FM are selected from Benzeneacetaldehyde, dimethyl-Trisulfide, Nonanal, Octanal, 3-methyl-Butanal, 1-Butanamine, (E)-2-Decenal, (E)-2- Heptenal, dimethyl Disulfide, Hexanal, (E)-(3,3-dimethylcyclohexylidene)-Acetaldehyde, 1- Octen-3-one, Heptanal, 5-Methyl-2-phenyl-2-hexenal, l-Octen-3-ol, or any combination thereof. Each possibility is a separate embodiment.

[0173] According to some embodiments, about 0.016-3 mg / lOOg dry FM are selected from Benzeneacetaldehyde, dimethyl-Trisulfide, Nonanal, Octanal, 3-methyl-Butanal, 1- Butanamine, (E)-2-Decenal, (E)-2-Heptenal, dimethyl Disulfide, Hexanal, (E)-(3,3- dimethylcyclohexylidene)-Acetaldehyde, l-Octen-3-one, Heptanal, 5-Methyl-2-phenyl-2- hexenal, l-Octen-3-ol, orany combination thereof. Each possibility is a separate embodiment. For example, about 0.016, 0.018, 0.02, 0.05, 0.1, 0.4, 0.5, 0.6, 0.8, 1, 1.5, 2, 2.5, 3, 3.5 mg / lOOg dry FM are selected from Benzeneacetaldehyde, dimethyl-Trisulfide, Nonanal, Octanal, 3- methyl-Butanal, 1-Butanamine, (E)-2-Decenal, (E)-2-Heptenal, dimethyl Disulfide, Hexanal, (E)-(3,3-dimethylcyclohexylidene)-Acetaldehyde, l-Octen-3-one, Heptanal, 5-Methyl-2- phenyl-2-hexenal, l-Octen-3-ol, or any combination thereof. Each possibility is a separate embodiment. According to some embodiments, about 0.07-1.1 mg / lOOg dry FM mg / lOOg dry FM is Benzeneacetaldehyde. For example, about 0.07, 0.08, 0.09, 0.10, 0.15, 0.20, 0.21, 0.25, 0.26, 0.28, 0.3, 0.4, 0.5, 0.7, 0.8, 0.9, 1, 1.1 mg / lOOg dry FM is Benzeneacetaldehyde. Each possibility is a separate embodiment.

[0174] According to some embodiments, about 0.001-0.23 mg / lOOg dry FM is Benzeneacetaldehyd. According to some embodiments, about 0.001-2.8mg / 100g dry FM is Benzeneacetaldehyde. According to some embodiments, about 0.001-1.2 mg / lOOg dry FM is Benzeneacetaldehyde.

[0175] According to some embodiments, about 0.001-0.04 mg / lOOg dry FM mg / lOOg dry FM is dimethyl Trisulfide. For example, about 0.001, 0.002, 0.005, 0.01, 0.02, 0.03, 0.04 1, 1.1 mg / lOOg dry FM is dimethyl Trisulfide. Each possibility is a separate embodiment.

[0176] According to some embodiments, about 0.001-0.15 mg / lOOg dry FM is dimethyl Trisulfide. According to some embodiments, about 0.001-0.01 mg / lOOg dry FM is dimethyl Trisulfide. According to some embodiments, about 0.4-0.6 mg / lOOg dry FM is dimethyl Trisulfide.

[0177] According to some embodiments, about 0.02-1.6 mg / lOOg dry FM mg / lOOg dry FM is Nonanal. For example, about 0.02, 0.03, 0.04, 0.1, 0.2, 0.3, 0.37, 0.4, 0.5, 1, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6 mg / lOOg dry FM is Nonanal. Each possibility is a separate embodiment.

[0178] According to some embodiments, about 0.001-0.17 mg / lOOg dry FM is Nonanal. According to some embodiments, about 0.01- 5 mg / lOOg dry FM is Nonanal. According to some embodiments, about 0.001-0.03 / 100g dry FM is Nonanal.

[0179] According to some embodiments, about 0.01-1.1 mg / lOOg dry FM mg / lOOg dry FM is Octanal. For example, about 0.01, 0.02, 0.03, 0.04, 0.1, 0.2, 0.3, 0.37, 0.4, 0.5, 1, 1.1 mg / lOOg dry FM is Octanal. Each possibility is a separate embodiment.

[0180] According to some embodiments, about 0.001-0.11 mg / lOOg dry FM is Octanal. According to some embodiments, about 0.001- 3.4 mg / lOOg dry FM is Octanal. According to some embodiments, about 0.001-0.03 / 100g dry FM is Octanal.

[0181] According to some embodiments, about 0.008-1.7 mg / lOOg dry FM mg / lOOg dry FM is (E)-2-Heptenal. For example, about 0.008, 0.01, 0.02, 0.03, 0.04, 0.1, 0.2, 0.3, 0.37, 0.4, 0.5, 1, 1.1, 1.3, 1.4, 1.5, 1.6, 1.7 mg / lOOg dry FM is (E)-2-Heptenal. Each possibility is a separate embodiment.

[0182] According to some embodiments, about 0.001-0.07 mg / lOOg dry FM is (E)-2-Heptenal. According to some embodiments, about 0.001- 3.5 mg / lOOg dry FM is (E)-2-Heptenal. According to some embodiments, about 0.001-0.04 / 100g dry FM is (E)-2-Heptenal.

[0183] According to some embodiments, about 0.001-0.04 mg / lOOg dry FM mg / lOOg dry FM is 3-methyl-Butanal. For example, about 0.001, 0.01, 0.02, 0.03, 0.04 mg / lOOg dry FM is 3- methyl-Butanal. Each possibility is a separate embodiment.

[0184] According to some embodiments, about 0.001-0.11 mg / lOOg dry FM is 3-methyl- Butanal. According to some embodiments, about 0-0.002 mg / lOOg dry FM is 3-methyl- Butanal. According to some embodiments, about 0.001-0.1 / 100g dry FM is 3-methyl-Butanal

[0185] Nutty volatile (aroma) substances

[0186] According to some embodiments, the nutty volatile substances may include one or more of 2-methyl-Butanal (CAS number 96-17-3), Benzaldehyde (CAS number 100-52-7), 2,6- dimethyl- Pyrazine (CAS number 108-50-9), tetramethyl- Pyrazine (CAS number 1124-11-4), 3-methyl- 2-Butenal (CAS number 107-86-8), 2-ethenyl-6-methyl- Pyrazine (CAS number 13925-09-2), 2-methyl-2-Butenal (CAS number 1115-11-3), Pentanal(CAS number 110-62-3), and / or alpha-(2-methylpropylidene)-Benzene acetaldehyde (CAS number 26643-91-4). Each possibility is a separate embodiment.

[0187] According to some embodiments, the volatile aroma substances having a nutty aroma are selected from Benzaldehyde (CAS number 100-52-7), 2-methyl-Butanal (CAS number 96- 17-3), 2,6-dimethyl- Pyrazine (CAS number 108-50-9), tetramethyl- Pyrazine (CAS number 1124-11-4), or any combination thereof. Each possibility is a separate embodiment.

[0188] According to some embodiments, the volatile aroma substances having a nutty aroma may further include one or more of: 2-methyl-2-Butenal (CAS number 1115-11-3), 3-methyl- 2-Butenal (CAS number 107-86-8), alpha-(2-methylpropylidene)-Benzene acetaldehyde (CAS number 26643-91-4), 2-ethenyl-6-methyl- Pyrazine (CAS number 13925-09-2), Pentanal (CAS number 110-62-3), or any combination thereof. Each possibility is a separate embodiment. According to some embodiments, about 70-99.9% of the nutty volatile substances, out of the total nutty volatile substances, are selected from Benzaldehyde, 2-methyl-Butanal, 2,6- dimethyl- Pyrazine, tetramethyl- Pyrazine, or any combination thereof. Each possibility is a separate embodiment. For example, about 70%, 71%, 72%, 74%, 76%, 78%, 79%, 80%, 83%, 85%, 87%, 89%, 89.5%, 90%, 91%, 92%, 92.4%, 93%, 94%, 95%, 96%, 97%, 97.5%, 98%, 99% of the nutty volatile substances, out of the total nutty volatile substances, are selected from Benzaldehyde, 2-methyl-Butanal, 2,6-dimethyl- Pyrazine, tetramethyl- Pyrazine, or any combination thereof. Each possibility is a separate embodiment.

[0189] According to some embodiments, about 0.015-5 mg / lOOg dry FM are selected from Benzaldehyde, 2-methyl-Butanal, 2,6-dimethyl- Pyrazine, tetramethyl- Pyrazine, or any combination thereof. Each possibility is a separate embodiment. For example, about 0.015, 0.016, 0.017, 0.02, 0.04, 0.06, 0.08, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.9, 0.95, 1, 1.1, 1.2, 1.4, 1.6, 1.8, 2, 2.2, 2.4, 2.6, 2.8, 3, 3.5, 3.9, 4, 4.5, 5 mg / lOOg dry FM are selected from Benzaldehyde, 2-methyl-Butanal, 2,6-dimethyl- Pyrazine, tetramethyl- Pyrazine, or any combination thereof. Each possibility is a separate embodiment.

[0190] According to some embodiments, about 1.4-3% of the nutty volatile substances, out of the total nutty volatile substances, are selected from 2-methyl-2-Butenal, 3-methyl- 2- Butenal, alpha-(2-methylpropylidene)-Benzene acetaldehyde, 2-ethenyl-6-methyl- Pyrazine, Pentanal, or any combination thereof. Each possibility is a separate embodiment. For example, about 1.4%, 1.6%, 1.7%, 1.8%, 1.9%, 2%, 2.1%, 2.2%, 2.3%, 2.4%, 2.6%, 2.8%, 3% of the nutty volatile substances, out of the total nutty volatile substances, are selected from2- methyl-2-Butenal, 3-methyl- 2-Butenal, alpha-(2-methylpropylidene)-Benzene acetaldehyde, 2-ethenyl-6-methyl- Pyrazine, Pentanal, or any combination thereof. Each possibility is a separate embodiment.

[0191] According to some embodiments, about 5-7% of the nutty volatile substances, out of the total nutty volatile substances, are selected from 2-methyl-2-Butenal, 3-methyl- 2- Butenal, alpha-(2-methylpropylidene)-Benzene acetaldehyde, 2-ethenyl-6-methyl- Pyrazine, Pentanal, or any combination thereof. Each possibility is a separate embodiment.

[0192] According to some embodiments, about 1-13% of the nutty volatile substances, out of the total nutty volatile substances, are selected from 2-methyl-2-Butenal, 3-methyl- 2- Butenal, alpha-(2-methylpropylidene)-Benzene acetaldehyde, 2-ethenyl-6-methyl- Pyrazine, Pentanal, or any combination thereof. Each possibility is a separate embodiment.

[0193] According to some embodiments, about 8-12.5% of the nutty volatile substances, out of the total nutty volatile substances, are selected from 2-methyl-2-Butenal, 3-methyl- 2- Butenal, alpha-(2-methylpropylidene)-Benzene acetaldehyde, 2-ethenyl-6-methyl- Pyrazine, Pentanal, or any combination thereof. Each possibility is a separate embodiment. For example, about 8%, 8.2%, 8.4%, 8.5%, 9%, 9.5%, 10%, 10.2%, 10.5%, 11%, 12%, 12.5% of the nutty volatile substances, out of the total nutty volatile substances, are selected from2- methyl-2-Butenal, 3-methyl- 2-Butenal, alpha-(2-methylpropylidene)-Benzene acetaldehyde, 2-ethenyl-6-methyl- Pyrazine, Pentanal, or any combination thereof. Each possibility is a separate embodiment.

[0194] According to some embodiments, about 0.001-0.1 mg / lOOg dry FM are selected from 2-methyl-2-Butenal, 3-methyl- 2-Butenal, alpha-(2-methylpropylidene)-Benzene acetaldehyde, 2-ethenyl-6-methyl- Pyrazine, Pentanal, or any combination thereof. Each possibility is a separate embodiment. For example, about 0.001, 0.01, 0.02, 0.03, 0.04, 0.05, 0.06, 0.07, 0.08, 0.09, 0.1 mg / lOOg dry FM are selected from 2-methyl-2-Butenal, 3-methyl- 2-Butenal, alpha-(2-methylpropylidene)-Benzene acetaldehyde, 2-ethenyl-6-methyl- Pyrazine, Pentanal, or any combination thereof. Each possibility is a separate embodiment.

[0195] According to some embodiments, about 0.001-0.6 mg / lOOg dry FM are selected from 2-methyl-2-Butenal, 3-methyl- 2-Butenal, alpha-(2-methylpropylidene)-Benzene acetaldehyde, 2-ethenyl-6-methyl- Pyrazine, Pentanal, or any combination thereof. Each possibility is a separate embodiment. For example, about 0.001, 0.01, 0.03, 0.05, 0.07, 0.08, 0.09, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6 mg / lOOg dry FM are selected from 2-methyl-2-Butenal, 3- methyl- 2-Butenal, alpha-(2-methylpropylidene)-Benzene acetaldehyde, 2-ethenyl-6-methyl- Pyrazine, Pentanal, or any combination thereof. Each possibility is a separate embodiment.

[0196] According to some embodiments, about 40-99.9% of the nutty volatile substances, out of the total nutty volatile substances, is Benzaldehyde. For example, about 40%, 42%, 45%, 50%, 53%, 55%, 60%, 65%, 69%, 70%, 75%, 80%, 85%, 90%, 93%, 95%, 99.9% of the nutty volatile substances, out of the total nutty volatile substances, is Benzaldehyde. Each possibility is a separate embodiment. According to some embodiments, about 75-99.9% of the nutty volatile substances, out of the total nutty volatile substances, is Benzaldehyde. According to some embodiments, about 56-85% of the nutty volatile substances, out of the total nutty volatile substances, is Benzaldehyde. According to some embodiments, about 43-64% of the nutty volatile substances, out of the total nutty volatile substances, is Benzaldehyde.

[0197] According to some embodiments, about 0.4-1.7 mg / lOOg dry FM mg / lOOg dry FM is Benzaldehyde. For example, about 0.4, 0.49, 0.5, 0.52, 0.6, 0.7, 0.8, 0.83, 0.9, 1, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7 mg / lOOg dry FM is Benzaldehyde. Each possibility is a separate embodiment.

[0198] According to some embodiments, about 0.02 - 3.7 mg / lOOg dry FM is Benzaldehyde. According to some embodiments, about 0.16-2.5 mg / lOOg dry FM is Benzaldehyde. According to some embodiments, about 0.001-0.002 mg / lOOg dry FM is Benzaldehyde

[0199] According to some embodiments, at least about 0.001-0.2 mg / lOOg dry FM is Benzaldehyde. For example, at least about 0.001, 0.002, 0.003, 0.01, 0.02, 0.03, 0.04, 0.05, 0.1, 0.16, 0.2 mg / lOOg dry FM is Benzaldehyde. Each possibility is a separate embodiment.

[0200] According to some embodiments, about 0.001-2.7% of the nutty volatile substances, out of the total nutty volatile substances, is 2-methyl- Butanal, For example, about 0.001%, 0.1%, 0.16%, 0.2%, 0.4%, 0.46%, 0.5%, 1%, 1.5%, 2%, 2.2%, 2.5%, 2.7% of the nutty volatile substances, out of the total nutty volatile substances, is 2-methyl- Butanal Each possibility is a separate embodiment.

[0201] According to some embodiments, about 1.8-2.7% of the nutty volatile substances, out of the total nutty volatile substances, is 2-methyl- Butanal. According to some embodiments, about 0.5-0.7% of the nutty volatile substances, out of the total nutty volatile substances, is 2-methyl- Butanal.

[0202] According to some embodiments, about 0.008-0.2 mg / lOOg dry FM is 2-methyl- Butanal. For example, about 0.008, 0.01, 0.02, 0.1, 0.2 mg / lOOg dry FM is 2-methyl- Butanal. Each possibility is a separate embodiment.

[0203] According to some embodiments, about 0.001-0.04 mg / lOOg dry FM is 2-methyl- Butanal. According to some embodiments, about 0.01-46% of the nutty volatile substances, out of the total nutty volatile substances, is tetramethyl- Pyrazine. For example, about 0.01%, 0.02%, 0.1%, 1%, 2%, 4%, 6%, 8%, 10%, 12%, 14%, 15%, 17%, 18%, 20%, 22%, 24%, 26%, 28%, 30%, 32%, 34%, 36%, 38%, 40%, 42%, 44%, 46% of the nutty volatile substances, out of the total nutty volatile substances, is tetramethyl- Pyrazine. Each possibility is a separate embodiment.

[0204] According to some embodiments, about 0.01-0.02% of the nutty volatile substances, out of the total nutty volatile substances, is tetramethyl- Pyrazine. According to some embodiments, about 12-18% of the nutty volatile substances, out of the total nutty volatile substances, is tetramethyl- Pyrazine. According to some embodiments, about 30-46% of the nutty volatile substances, out of the total nutty volatile substances, is tetramethyl- Pyrazine.

[0205] According to some embodiments, about 0.0001-0.43 mg / lOOg dry FM is tetramethyl- Pyrazine. For example, about 0.0001, 0.001, 0.01, 0.1, 0.2, 0.3, 0.36, 0.4, 0.43, mg / lOOg dry FM is tetramethyl- Pyrazine. Each possibility is a separate embodiment.

[0206] According to some embodiments, about 0.0005- 0.02 mg / lOOg dry FM is tetramethyl- Pyrazine. According to some embodiments, about 0.0001-1.26 mg / lOOg dry FM is tetramethyl- Pyrazine. According to some embodiments, about 0.0001-1.8 mg / lOOg dry FM is tetramethyl- Pyrazine

[0207] According to some embodiments, about 1.6-8.4% of the nutty volatile substances, out of the total nutty volatile substances, is 2,6-dimethyl- Pyrazine, For example, about 1.6%, 2%, 3%, 4%, 5%, 6%, 6.4%, 7%, 8%, 8.4% of the nutty volatile substances, out of the total nutty volatile substances, is 2,6-dimethyl- Pyrazine Each possibility is a separate embodiment.

[0208] According to some embodiments, about 1.6-2.4% of the nutty volatile substances, out of the total nutty volatile substances, is 2,6-dimethyl- Pyrazine. According to some embodiments, about 4-6% of the nutty volatile substances, out of the total nutty volatile substances, is 2,6-dimethyl- Pyrazine. According to some embodiments, about 5.4-8.1% of the nutty volatile substances, out of the total nutty volatile substances, is 2,6-dimethyl- Pyrazine. According to some embodiments, about 0.0008-0.1 mg / lOOg dry FM is 2,6-dimethyl- Pyrazine. For example, about 0.0008, 0.001, 0.01, 0.02, 0.03, 0.04, 0.05, 0.06, 0.07, 0.08, 0.09, 0.1 mg / lOOg dry FM is 2,6-dimethyl- Pyrazine. Each possibility is a separate embodiment.

[0209] According to some embodiments, about 0.001-0.04 mg / lOOg dry FM is tetramethyl- Pyrazine. According to some embodiments, about 0.01-0.17 mg / lOOg dry FM is 2,6-dimethyl- Pyrazine. According to some embodiments, about 0.01-0.3 mg / lOOg dry FM is 2,6-dimethyl- Pyrazine

[0210] According to some embodiments, about 0.07-7% of the nutty volatile substances, out of the total nutty volatile substances, is 2-ethenyl-6-methyl- Pyrazine, For example, about 0.07%, 0.08%, 0.09%, 0.1%, 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7% of the nutty volatile substances, out of the total nutty volatile substances, is B is 2- ethenyl-6-methyl- Pyrazine Each possibility is a separate embodiment.

[0211] According to some embodiments, about 0.07-0.11% of the nutty volatile substances, out of the total nutty volatile substances, is 2-ethenyl-6-methyl- Pyrazine According to some embodiments, about 4.8%-7.1% of the nutty volatile substances, out of the total nutty volatile substances, is 2-ethenyl-6-methyl- Pyrazine. According to some embodiments, about 1.2- 1.8% of the nutty volatile substances, out of the total nutty volatile substances, is 2-ethenyl- 6-methyl- Pyrazine.

[0212] According to some embodiments, about 0.0004-0.14 mg / lOOg dry FM is 2-ethenyl-6- methyl- Pyrazine. For example, about 0.004, 0.0005, 0.001, 0.01, 0.04, 0.08, 0.1, 0.14 mg / lOOg dry FM is 2-ethenyl-6-methyl- Pyrazine. Each possibility is a separate embodiment.

[0213] According to some embodiments, about 0.001-0.002 mg / lOOg dry FM is Benzaldehyde. According to some embodiments, about 0.001-0.23 mg / lOOg dry FM is 2- ethenyl-6-methyl- Pyrazine. According to some embodiments, about 0-0.06 mg / lOOg dry FM is 2-ethenyl-6-methyl- Pyrazine.

[0214] Woody volatile (aroma) substances

[0215] According to some embodiments, the woody volatile substances may include one or more of 2-Pinene (CAS number 80-56-8), 2-Pinen-10-ol (CAS number 515-00-4), 2(10)-Pinene (CAS number 127-91-3), 2-propanol (CAS number 67-63-0), 6,6-dimethyl-2-Norpinene-2- carboxaldehyde (CAS number 564-94-3), 6-Methyl-3,5-Heptadien-2-one (CAS number 1604- 28-0), 3-Thujene (CAS number 2867-05-2), and / or Camphene (CAS number 79-92-5). Each possibility is a separate embodiment.

[0216] According to some embodiments, the volatile aroma substances having a woody aroma are selected from 2-Pinene (CAS number 80-56-8), 2-Pinen-10-ol (CAS number 515-00- 4), 2(10)-Pinene (CAS number 127-91-3), 3-Thujene (CAS number 2867-05-2) or any combination thereof. Each possibility is a separate embodiment.

[0217] According to some embodiments, the volatile aroma substances having a woody aroma may further include one or more of: 6,6-dimethyl-2-Norpinene-2-carboxaldehyde (CAS number 564-94-3), 6-Methyl-3,5-Heptadien-2-one (CAS number 1604-28-0), Camphene (CAS number 79-92-5), 2-propanol (CAS number 67-63-0), or any combination thereof. Each possibility is a separate embodiment.

[0218] According to some embodiments, about 99.9% of the woody volatile substances, out of the total woody volatile substances, are selected from 2-Pinene, 2-Pinen-10-ol, 2(10)- Pinene, 3-Thujene, or any combination thereof. Each possibility is a separate embodiment.

[0219] According to some embodiments, about 77-99.9% of the woody volatile substances, out of the total woody volatile substances, are selected from 2-Pinene, 2-Pinen-10-ol, 2(10)- Pinene, 3-Thujene, or any combination thereof. Each possibility is a separate embodiment. For example, 77%, 80%, 81%, 83%, 85%, 87%, 89%, 90%, 91%, 91.6%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, 99%, 99.9% of the woody volatile substances, out of the total woody volatile substances, are selected from 2-Pinene, 2-Pinen-10-ol, 2(10)-Pinene, 3-Thujene, or any combination thereof. Each possibility is a separate embodiment.

[0220] According to some embodiments, about 0.001-1.5 mg / lOOg dry FM, are selected from 2-Pinene, 2-Pinen-10-ol, 2(10)-Pinene, 3-Thujene, or any combination thereof. Each possibility is a separate embodiment, for example, about 0.001, 0.005, 0.01, 0.03, 0.06, 0.09, 0.1, 0.2, 0.24, 0.25, 0.27, 0.3, 0.5, 0.7, 0.9, 1, 1.1, 1.2, 1.3, 1.4, 1.5 mg / lOOg dry FM, are selected from 2-Pinene, 2-Pinen-10-ol, 2(10)-Pinene, 3-Thujene, or any combination thereof. Each possibility is a separate embodiment.

[0221] According to some embodiments, about 72-99.9% of the woody volatile substances, out of the total woody volatile substances, is 2-Pinen-10-ol. For example, about 70%, 80%, 85%, 86%, 89%, 90%, 99.9% of the woody volatile substances, out of the total woody volatile substances, is 2-Pinen-10-ol. Each possibility is a separate embodiment.

[0222] According to some embodiments, about 0.001-0.3 mg / lOOg dry FM mg / lOOg dry FM is 2-Pinen-10-ol. For example, about 0.001, 0.1, 0.15, 0.2, 0.21, 0.24, 0.25, 0.3 mg / lOOg dry FM is 2-Pinen-10-ol. Each possibility is a separate embodiment.

[0223] According to some embodiments, about 3-77% of the woody volatile substances, out of the total woody volatile substances, is 2-Pinene For example, about 3%, 4%, 10%, 20%, 30%, 40%, 50%, 60%, 64%, 70%, 75%, 77% of the woody volatile substances, out of the total woody volatile substances, is 2-Pinen. Each possibility is a separate embodiment.

[0224] According to some embodiments, about 8-12% of the woody volatile substances, out of the total woody volatile substances is 2-Pinene. According to some embodiments, about 51-77% of the woody volatile substances, out of the total woody volatile substances is 2- Pinene.

[0225] According to some embodiments, about 0.001-0.04 mg / lOOg dry FM is 2-Pinen. For example, about 0.001, 0.003, 0.005, 0.01, 0.02, 0.03, 0.04 mg / lOOg dry FM is 2-Pinen. Each possibility is a separate embodiment.

[0226] According to some embodiments, about 0.001-0.14 mg / lOOg dry FM is 2-Pinen. According to some embodiments, about 0.001-0.02 mg / lOOg dry FM is 2-Pinen.

[0227] According to some embodiments, about 0.2-99.9% of the woody volatile substances, out of the total woody volatile substances, is 2 3-ThujeneFor example, about 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 1%, 5%, 10%, 20%, 28%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 100% of the woody volatile substances, out of the total woody volatile substances, is 3-Thujene. Each possibility is a separate embodiment.

[0228] According to some embodiments, about 0.2-0.3% of the woody volatile substances, out of the total woody volatile substances is 3-Thujene. According to some embodiments, about 80-99.9% of the woody volatile substances, out of the total woody volatile substances is 3-Thujene. According to some embodiments, about 22-33% of the woody volatile substances, out of the total woody volatile substances is 3-Thujene. According to some embodiments, about 0.0001-0.001 mg / lOOg dry FM is 3-Thujene. For example, about 0.0001, 0.0002, 0.0003, 0.0004, 0.0005, 0.0006, 0.0007, 0.0008, 0.0009, 0.001 mg / lOOg dry FM is 3-Thujene. Each possibility is a separate embodiment.

[0229] According to some embodiments, about 0.0001-0.004 mg / lOOg dry FM is 3-Thujene. According to some embodiments, about 0.0001-0.001 mg / lOOg dry FM is 3-Thujene. According to some embodiments, about 0.0001-0.007 mg / lOOg dry FM is 3-Thujene.

[0230] According to some embodiments, about 0.001-10% of the woody volatile substances, out of the total woody volatile substances, is 2(10)-Pinene. For example, about 0.001%, 0.3%, 0.4%, 0.5%, 0.8%, 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% of the woody volatile substances, out of the total woody volatile substances, is 2(10)-Pinene. Each possibility is a separate embodiment.

[0231] According to some embodiments, about 0.6-0.9% of the woody volatile substances, out of the total woody volatile substances is 2(10)-Pinene. According to some embodiments, about 6-10% of the woody volatile substances, out of the total woody volatile substances is 3-Thujene

[0232] According to some embodiments, about 0.0001-0.0012 mg / lOOg dry FM mg / lOOg dry FM is 2(10)-Pinene. For example, about 0.0001, 0.0002, 0.0003, 0.0004, 0.0005, 0.0006, 0.0007, 0.0008, 0.0009, 0.001, 0.0012 mg / lOOg dry FM is 2(10)-Pinene. Each possibility is a separate embodiment.

[0233] According to some embodiments, about 0.0001-0.009 mg / lOOg dry FM 2(10)-Pinene. According to some embodiments, about 0.0001-0.003 mg / lOOg dry FM is 2(10)-Pinene.

[0234] According to some embodiments, the flavor material comprises at least about 70% volatile substances having a cheesy aroma, about 15.0% volatile substances having a veggie and / or herbal aroma, about 5% volatile substances having a nutty aroma and about 1% volatile substances having a woody aroma, out of the total amount of volatile substances. Each possibility is a separate embodiment.

[0235] According to some embodiments, the flavor material comprises at least about 75% volatile substances having a cheesy aroma, about 17.0% volatile substances having a veggie and / or herbal aroma, about 5.8% volatile substances having a nutty aroma and about 1.8% volatile substances having a woody aroma, out of the total amount of volatile substances. Each possibility is a separate embodiment.

[0236] According to some embodiments, the at least one volatile substance is selected from Acetic acid, 2,3-Butanediol, Butyric acid, 3-(methylthio)-Propanal, Hexanoic acid, 2- Methyl propanoic acid, 3 methyl-Butanoic acid, Benzeneacetaldehyde, dimethyl-Trisulfide, 1- Butanamine,l-Octen-3-one, (E)-2-Heptanal, Hexanal, Nonanal, Octanal, (E)-2- Decenal,dimethyl-Disulfide, (E)- (3,3-dimethylcyclohexylidene)- Acetaldehyde, Heptanal, 5- Methyl-2-phenyl-2-hexenal, 3-methyl-Butanal, 2-methyl-Butanal, Benzaldehyde, 2,6- dimethyl-Pyrazine, 2-Pinene, 2-Pinen-10-ol or any combination thereof. Each possibility is a separate embodiment.

[0237] 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.

[0238] According to some embodiments, the at least one volatile substance is Butyric acid. According to some embodiments, the at least one volatile substance is Benzenacetaldehyse.

[0239] Non-Volatile Fingerprint

[0240] 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.

[0241] According to some embodiments, the non-volatile compounds may include a taste distribution characterized by non-volatile substances having an umami taste, and / or nonvolatile 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

[0242] According to some embodiments, the non-volatile compounds may include a taste distribution characterized by about 3.9-4.3%, 3.7-4.5%, or 3.3-5% (for example, about 4.1%) non-volatile substances having an umami taste, 16.7-18.4%, 15.8-19.3%, or 14-21% (for example, about 17.5%) non-volatile substances having a sweet taste, about 5.1-5.6%, 4.8- 5.9%, or 4.3-6.5% (for example, about 5.4%) non-volatile Maillard precursors substances, about 33-36%, 31-38%, or 27.6-41.4% (for example, about 34.5%) non-volatile substances having a bitter taste, about 25.9-28.6%, 24.5-30%, or 21.8-32.7% (for example about 27.2%) non-volatile substances having a sour taste, about 8.8-9.7%, 8.3-10.2%, or 7.4-11.1%% (for example, about 9.2%) non-volatile fatty-mouthfeel substances, about 1.9-2.0%, 1.8-2.2%, or 1.6-2.4% (for example, about 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.

[0243] According to some embodiments, the non-volatile compounds may include a taste distribution characterized by about 200.5-222,190-232, or 168-253 mg / lOOg dry FM (for example, about 211 mg / lOOg dry FM) non-volatile substances having an umami taste, about 853-943, 808-988, or 717-1077 mg / lOOg dry FM (for example, about 898 mg / lOOg dry FM) non-volatile substances having a sweet taste, about 261-289,248-302,220-330 mg / lOOg dry FM (for example, about 275 mg / lOOg dry FM) non-volatile Maillard precursors substances, about 1679-1856,1591-1944, 1414,2121 mg / lOOg dry FM (for example, about 1768 mg / lOOg dry FM) non-volatile substances having a bitter taste, about 1324-1463,1255-1533, 1115- 1673 mg / lOOg dry FM (for example about 1394mg / 100g dry FM) non-volatile substances having a sour taste, about450-497, 426-521, 379-569 mg / lOOg dry FM (for example, about 474 mg / lOOg dry FM) non-volatile fatty-mouthfeel substances, about 96-106,91-111,81-121 mg / lOOg dry FM (for example, about 101 mg / lOOg dry FM) non-volatile substances having a koku taste. Each possibility is a separate embodiment.

[0244] According to some embodiments, the non-volatile compounds may include a taste distribution characterized by about 2.8-3.1%, 2.7-3.3% or 2.4-3.6% (for example, about 3%) non-volatile substances having an umami taste, 12.9-14.3%, 12.2-15%, or 10.9-16.3% (for example, about 13.6%) non-volatile substances having a sweet taste, about 6-6.6%, 5.7-7%, or 5-7.6% (for example, about 6.3%) non-volatile Maillard precursors substances, about 18.6- 20.6%, 17.7-21.6%, or 15.7-23.6% (for example, 19.6%) non-volatile substances having a bitter taste, about 40-43.9%, 237.6-45.9%, or 33.4-50.1% (for example about 41.7%) non-volatile substances having a sour taste, about 13.6-15.1%, 12.9-15.8, or 11.5-17.2% (for example, about 14.4%) non-volatile fatty-mouthfeel substances, about 1.3-1.5%, 1.25-1.5%, or 1.1- 1.7% (for example, about 1.4 %) non-volatile substances having a koku taste (all out of the total amount of non-volatile taste substances). Each possibility is a separate embodiment.

[0245] According to some embodiments, the non-volatile compounds may include a taste distribution characterized by about 187-187-207,177-217, or 158-236 mg / lOOg dry FM (for example, about 197 mg / lOOg dry FM) non-volatile substances having an umami taste, about 849-939, 805-983, or 715-1073 mg / lOOg dry FM (for example, about 894 mg / lOOg dry FM) non-volatile substances having a sweet taste, about 395-437,374-457,332-499 mg / lOOg dry FM (for example, about 416 mg / lOOg dry FM) non-volatile Maillard precursors substances, about 1227-1356,1162-1421, 1033-1550 mg / lOOg dry FM (for example, about 1291 mg / lOOg dry FM) non-volatile substances having a bitter taste, about 2610-2885,2473-3022,2198-3297 mg / lOOg dry FM (for example about 2747 mg / lOOg dry FM) non-volatile substances having a sour taste, about 898-992,850-1039,756-1134 mg / lOOg dry FM (for example, about 945mg / 100g dry FM) non-volatile fatty-mouthfeel substances, about 87-96,82-100,73-110 mg / lOOg dry FM (for example, about 91 mg / lOOg dry FM) non-volatile substances having a koku taste. Each possibility is a separate embodiment.

[0246] According to some embodiments, the non-volatile compounds may include a taste distribution characterized by about 8.1-9.0%, 7.7-9.4% or 6.8-10.2% (for example, about 8.6%) non-volatile substances having an umami taste, 14.2-15.7%, 13.5-16.5%, or 12-18% (for example, about 15.0%) non-volatile substances having a sweet taste, about 1.8-2.0%, 1.7- 2.1%, 1.5-2.3% (for example, about 1.9%) non-volatile Maillard precursors substances, about 64.1-70.8%, 60.7-64.2% or 54-81%% (for example, 67.4%) non-volatile substances having a bitter taste, about 3.5-3.9%, 3.3-4.0%, or 2.9-4.4% (for example about 3.7%) non-volatile substances having a sour taste, about 0.21-0.24%, 0.2-0.25%, or 0.18-0.27% (for example, about 0.2%) non-volatile fatty-mouthfeel substances, about 3.2-3.4%, 2.9-3.6%, or 2.6-3.9% (for example, about 3.3 %) non-volatile substances having a koku taste (all out of the total amount of non-volatile taste substances). Each possibility is a separate embodiment.

[0247] According to some embodiments, the non-volatile compounds may include a taste distribution characterized by about 267-296,253-310, or 225-338 mg / lOOg dry FM (for example, about 282 mg / lOOg dry FM) non-volatile substances having an umami taste, about 468-517, 443-541 or 394-591 mg / lOOg dry FM (for example, about 492mg / 100g dry FM) nonvolatile substances having a sweet taste, about 59-65,56-68,49-74 mg / lOOg dry FM (for example, about 62 mg / lOOg dry FM) non-volatile Mail la rd precursors substances, about 2109- 2331,1998-2442, or 1776-2664 mg / lOOg dry FM (for example, about 2220 mg / lOOg dry FM) non-volatile substances having a bitter taste, about 115-127,109-133,97-145 mg / lOOg dry FM (for example about 121 mg / lOOg dry FM) non-volatile substances having a sour taste, about 7.1-7.8, 6.7-8.2, 6-9 mg / lOOg dry FM (for example, about 7.45 mg / lOOg dry FM) non-volatile fatty-mouthfeel substances, about 102-113,97-119,86-129 mg / lOOg dry FM (for example, about 108 mg / lOOg dry FM) non-volatile substances having a koku taste. Each possibility is a separate embodiment.

[0248] According to some embodiments, the non-volatile compounds may include a taste distribution characterized by about 4.6-5.1%, 4.4-5.3% or 3.9-5.8% (for example, about 4.9%) non-volatile substances having an umami taste, 26.1-28.9%, 24.8-30.2%, or 22-33% (for example, about 27.5%) non-volatile substances having a sweet taste, about 4.5-4.9%, 4.2- 5.1%, 3.7-5.6% (for example, about 4.7%) non-volatile Maillard precursors substances, about 51.8-57.3%, 49.1-60%, 43.6-65.5% (for example, 54.6%) non-volatile substances having a bitter taste, about 4.0-4.4%, 3.8-4.6%, or 3.4-5.0% (for example about 4.2%) non-volatile substances having a sour taste, about 1.4-1.5%, 1.3-1.6%, or 1.2-1.8% (for example, about 1.5%) non-volatile fatty-mouthfeel substances, about 2.6-2.9%, 2.5-3.0%, or 2.2-3.3% (for example, about 2.7 %) non-volatile substances having a koku taste (all out of the total amount of non-volatile taste substances). Each possibility is a separate embodiment.

[0249] According to some embodiments, the non-volatile compounds may include a taste distribution characterized by about 185-295,176-215, or 234-156 mg / lOOg dry FM (for example, about 195 mg / lOOg dry FM) non-volatile substances having an umami taste, about 1051-1162,996-1217, or 885-1328 mg / lOOg dry FM (for example, about 1107mg / 100g dry FM) non-volatile substances having a sweet taste, about 179-198, 170-207,151-226 mg / lOOg dry FM (for example, about 188 mg / lOOg dry FM) non-volatile Maillard precursors substances, about 2086-2306,1976-2415, or 1757-2635 mg / lOOg dry FM (for example, about 2196 mg / lOOg dry FM) non-volatile substances having a bitter taste, about 161-178,152- 186,135-203 mg / lOOg dry FM (for example about 169 mg / lOOg dry FM) non-volatile substances having a sour taste, about 56-62, 53-65, 47-71 mg / lOOg dry FM (for example, about 59 mg / lOOg dry FM) non-volatile fatty-mouthfeel substances, about 105-116,99- 121,88-132 mg / lOOg dry FM (for example, about 110 mg / lOOg dry FM) non-volatile substances having a koku taste. Each possibility is a separate embodiment.

[0250] Bitter taste substances

[0251] According to some embodiments, the bitter taste substances may include one or more of Isoleucine, Lysine, Arginine, Histidine, Leucine, Phenylalanine, Valine, Methionine, Tryptophan Tyrosine, and / or Cystine. Each possibility is a separate embodiment.

[0252] According to some embodiments, the taste substances having a bitter taste are selected from Isoleucine, Lysine, Arginine, Histidine, Leucine, Phenylalanine, Valine, Methionine, Tryptophan, or any combination thereof. Each possibility is a separate embodiment.

[0253] According to some embodiments, the taste substances having a bitter taste may further include one or more of Tyrosine and Cystine, or any combination thereof. Each possibility is a separate embodiment.

[0254] According to some embodiments, about 75-99% of the bitter taste substances, out of the total bitter taste substances, are selected from Isoleucine, Lysine, Arginine, Histidine, Leucine, Phenylalanine, Valine, Methionine, and Tryptophan or any combination thereof. Each possibility is a separate embodiment. For example, about 75%, 78%, 80%, 83%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 96.5%, 96.6%, 97%, 98%, 99% of the bitter taste substances, out of the total bitter taste substances, are selected from Isoleucine, Lysine, Arginine, Histidine, Leucine, Phenylalanine, Valine, Methionine, and Tryptophan or any combination thereof. Each possibility is a separate embodiment.

[0255] According to some embodiments, about 0.5-2.5% of the bitter taste substances, out of the total bitter taste substances, are selected from Tyrosine and / or Cystine. Each possibility is a separate embodiment. For example, about 0.5%, 0.8%, 1%, 1.5%, 2%, 2.3%, 2.5% of the bitter taste substances, out of the total bitter taste substances, are selected from Tyrosine and / or Cystine. Each possibility is a separate embodiment.

[0256] According to some embodiments, about 190-3660 mg / lOOg dry FM, are selected from Isoleucine, Lysine, Arginine, Histidine, Leucine, Phenylalanine, Valine, Methionine, and Tryptophan or any combination thereof. Each possibility is a separate embodiment. For example, about 190, 200, 230, 240, 242, 250, 280, 300, 400, 500, 600, 800, 1000, 1100, 1200, 1260, 1300, 1500, 2000, 2100, 2180, 2200, 2300, 2500, 2700, 2900, 3000, 3010, 3030, 3050, 3100, 3200, 3300, 3400, 3500, 3600, 3660 mg / lOOg dry FM, are selected from Isoleucine, Lysine, Arginine, Histidine, Leucine, Phenylalanine, Valine, Methionine, and Tryptophan or any combination thereof. Each possibility is a separate embodiment.

[0257] According to some embodiments, about 1050-5615 mg / lOOg dry FM, are selected from Isoleucine, Lysine, Arginine, Histidine, Leucine, Phenylalanine, Valine, Methionine, and Tryptophan or any combination thereof. Each possibility is a separate embodiment. For example, about 1050, 1100, 1300, 1320, 1600, 1900, 2000, 2050, 2070, 2100, 2150, 2170, 2180, 2200, 2300, 2400, 2500, 2800, 2900, 3000, 3050, 3100, 3150, 3200, 3300, 3400, 3500, 3600, 3800, 4000, 4200, 4400, 5000, 5300, 5600, 5615 mg / lOOg dry FM, are selected from Isoleucine, Lysine, Arginine, Histidine, Leucine, Phenylalanine, Valine, Methionine, and Tryptophan or any combination thereof. Each possibility is a separate embodiment.

[0258] According to some embodiments, about 900-4140 mg / lOOg dry FM, are selected from Isoleucine, Lysine, Arginine, Histidine, Leucine, Phenylalanine, Valine, Methionine, and Tryptophan or any combination thereof. Each possibility is a separate embodiment. For example, about, 900, 1000, 1050, 1100, 1120, 1300, 1500, 1800, 1900, 2100, 2150, 2170, 2180, 2200, 2300, 2400, 2500, 2800, 2900, 3000, 3050, 3100, 3150, 3200, 3300, 3400, 3450, 3500, 3600, 3800, 4000, 4050, 4100, 4140 mg / lOOg dry FM, are selected from Isoleucine, Lysine, Arginine, Histidine, Leucine, Phenylalanine, Valine, Methionine, and Tryptophan or any combination thereof. Each possibility is a separate embodiment.

[0259] According to some embodiments, about 6-82 mg / lOOg dry FM, are selected from Tyrosine and / or Cystine. Each possibility is a separate embodiment. For example, about 6, 7, 7.5, 7.7, 8, 9, 10, 20, 25, 26, 27, 28, 29, 30, 40, 50, 60, 65, 68, 70, 80, 82 mg / lOOg dry FM, re selected from Tyrosine and / or Cystine. Each possibility is a separate embodiment.

[0260] According to some embodiments, about 26-74 mg / lOOg dry FM, are selected from Tyrosine and / or Cystine. Each possibility is a separate embodiment. For example, about 26, 27, 28, 29, 30, 33, 35, 37, 40, 42, 44, 46, 50, 55, 57, 60, 61, 62, 63, 65, 68, 70, 80, 82 mg / lOOg dry FM, re selected from Tyrosine and / or Cystine. Each possibility is a separate embodiment. According to some embodiments, about 4.5-85 mg / lOOg dry FM, are Tyrosine and / or Cystine. Each possibility is a separate embodiment. For example, about 4.5, 5, 6, 7, 8, 10, 12, 14, 16, 18, 20, 22, 23, 24, 25, 26, 27, 27.5, 28, 29, 30, 33, 35, 37, 40, 42, 44, 46, 50, 55, 57, 60, 61, 62, 63, 65, 68, 70, 80, 82, 85 mg / lOOg dry FM, are Tyrosine and / or Cystine. Each possibility is a separate embodiment.

[0261] According to some embodiments, about 17-30% of the bitter taste substances, out of the total bitter taste substances, is Phenylalanine For example, about 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30% of the bitter taste substances, out of the total bitter taste substances, is Phenylalanine. Each possibility is a separate embodiment.

[0262] According to some embodiments, about 18-27% of the bitter taste substances, out of the total bitter taste substances, is Phenylalanine. According to some embodiments, about 20-30% of the bitter taste substances, out of the total bitter taste substances,, is Phenylalanine. According to some embodiments, about 17-25% of the bitter taste substances, out of the total bitter taste substances, is Phenylalanine.

[0263] According to some embodiments, about 230-661 mg / lOOg dry FM is Phenylalanine. For example, about 230, 250, 260, 270, 280, 288, 290, 300, 320, 340, 360, 380, 398, 400, 420, 440, 456, 460, 480, 500, 520, 540, 551, 560, 580, 600, 620, 640, 661 mg / lOOg dry FM is Phenylalanine. Each possibility is a separate embodiment.

[0264] According to some embodiments, about 49-695 mg / lOOg dry FM is Phenylalanine. According to some embodiments, about 460-717 mg / lOOg dry FM is Phenylalanine. According to some embodiments, about 233-596 mg / lOOg dry FM is Phenylalanine.

[0265] According to some embodiments, at least about 49-460 mg / lOOg dry FM is Phenylalanine For example, at least about 49, 50, 59, 60,7 0, 80, 100, 150, 200, 220, 233, 250,260, 280, 300, 320, 340, 360, 380, 400, 420, 440, 460 mg / lOOg dry FM is Phenylalanine Each possibility is a separate embodiment.

[0266] According to some embodiments, about 16-29% of the bitter taste substances, out of the total bitter taste substances, is Isoleucine For example, about 16%, 18%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29% of the bitter taste substances, out of the total bitter taste substances, is Isoleucine. Each possibility is a separate embodiment. According to some embodiments, about 16-25% of the bitter taste substances, out of the total bitter taste substances, is Isoleucine. According to some embodiments, about 18- 27% of the bitter taste substances, out of the total bitter taste substances, is Isoleucine. According to some embodiments, about 19-29% of the bitter taste substances, out of the total bitter taste substances, is Isoleucine.

[0267] According to some embodiments, about 214-630mg / 100g dry FM is Isoleucine. For example, about 214, 220, 240, 260, 268, 280, 300, 350, 400, 450, 500, 505, 520, 550, 580, 600, 610, 620, 630 mg / lOOg dry FM is Isoleucine. Each possibility is a separate embodiment.

[0268] According to some embodiments, about 60-551 mg / lOOg dry FM is Isoleucine. According to some embodiments, about 254-760mg / 100g dry FM is Isoleucine. According to some embodiments, about 262-852 mg / lOOg dry FM is Isoleucine.

[0269] According to some embodiments, at least about 40-300 mg / lOOg dry FM is Isoleucine. For example, at least about 40, 50, 55, 59, 60, 80, 100, 150, 200, 250, 254, 260, 262, 270, 290, 300 mg / lOOg dry FM is Isoleucine Each possibility is a separate embodiment.

[0270] According to some embodiments, about 12-23% of the bitter taste substances, out of the total bitter taste substances, is Leucine For example, about 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23of the bitter taste substances, out of the total bitter taste substances, is Leucine. Each possibility is a separate embodiment.

[0271] According to some embodiments, about 12-19% of the bitter taste substances, out of the total bitter taste substances, is Leucine. According to some embodiments, about 12-18% of the bitter taste substances, out of the total bitter taste substances, is Leucine. According to some embodiments, about 15-23% of the bitter taste substances, out of the total bitter taste substances, is Leucine.

[0272] According to some embodiments, about 163-502mg / 100g dry FM is Leucine. For example, about 163, 170, 180, 190, 200, 204, 250, 300, 334, 350, 400, 418, 450, 500, 502 mg / lOOg dry FM is Leucine. Each possibility is a separate embodiment.

[0273] According to some embodiments, about 36-358 mg / lOOg dry FM is Leucine. According to some embodiments, about 253-448mg / 100g dry FM is Leucine. According to some embodiments, about 300-556 mg / lOOg dry FM is Leucine. According to some embodiments, at least about 30-330 mg / lOOg dry FM is Leucine. For example, at least about 30, 35, 36, 40, 50, 100, 200, 250, 254, 280, 300, 330 mg / lOOg dry FM is Leucine. Each possibility is a separate embodiment.

[0274] According to some embodiments, about 6-20% of the bitter taste substances, out of the total bitter taste substances, is Valine For example, about 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20% of the bitter taste substances, out of the total bitter taste substances, is Valine. Each possibility is a separate embodiment.

[0275] According to some embodiments, about 6-10% of the bitter taste substances, out of the total bitter taste substances, is Valine. According to some embodiments, about 13-20% of the bitter taste substances, out of the total bitter taste substances, is Valine. According to some embodiments, about 10-16% of the bitter taste substances, out of the total bitter taste substances, is Valine.

[0276] According to some embodiments, about 80-446 mg / lOOg dry FM is Valine. For example, about 80, 100, 101, 120, 140, 160, 168, 170, 180, 190, 200, 211, 250, 300, 334, 350, 372, 400, 418, 446 mg / lOOg dry FM is Valine. Each possibility is a separate embodiment.

[0277] According to some embodiments, about 11-526 mg / lOOg dry FM is Valine. According to some embodiments, about 103-549mg / 100g dry FM is Valine. According to some embodiments, about 41-747 mg / lOOg dry FM is Valine.

[0278] According to some embodiments, at least about 0.8-120 mg / lOOg dry FM is Valine For example, at least about 0.8, 1, 5, 8, 11, 30, 40, 41, 50, 80, 100, 101, 103, 110, 120 mg / lOOg dry FM is Valine Each possibility is a separate embodiment.

[0279] According to some embodiments, about 1-14% of the bitter taste substances, out of the total bitter taste substances, is Arginine For example, about 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14% of the bitter taste substances, out of the total bitter taste substances, is Arginine. Each possibility is a separate embodiment.

[0280] According to some embodiments, about 9-14% of the bitter taste substances, out of the total bitter taste substances, is Arginine According to some embodiments, about 5-8% of the bitter taste substances, out of the total bitter taste substances, is Arginine. According to some embodiments, about 1-2% of the bitter taste substances, out of the total bitter taste substances, is Arginine. According to some embodiments, about 29-180 mg / lOOg dry FM is Arginine. For example, about 29, 30, 40, 50, 60, 70, 80, 100, 109, 120, 140, 142,160, 170, 180 mg / lOOg dry FM is Arginine. Each possibility is a separate embodiment.

[0281] According to some embodiments, about 0.8-436 mg / lOOg dry FM is Arginine. According to some embodiments, about 23-315mg / 100g dry FM is Arginine. According to some embodiments, about 1-86 mg / lOOg dry FM is Arginine.

[0282] According to some embodiments, at least about 0.80-27 mg / lOOg dry FM is Arginine For example, at least about 0.8, 0.9, 1, 2, 3, 5, 10, 20, 23, 27 mg / lOOg dry FM is Arginine Each possibility is a separate embodiment.

[0283] According to some embodiments, at least about 16-30% of the bitter taste substances, out of the total bitter taste substances, is Isoleucine. For example, about 16%, 17%, 18%, 20%, 21%, 22%, 23%, 24%, 25% of the bitter taste substances, out of the total bitter taste substances, is Isoleucine. Each possibility is a separate embodiment.

[0284] According to some embodiments, at least about 2-25% of the bitter taste substances, out of the total bitter taste substances, is Lysine. For example, 4%, 5%, 6%, 7%, 8%, 10%, 12%, 13%, 14%, 14.3%, 14.5%, 15%, 16%, 17%, 18%, 20%, 21%, 22%, 23%, 24%, 25% of the bitter taste substances, out of the total bitter taste substances, is Lysine. Each possibility is a separate embodiment.

[0285] According to some embodiments, at least about 2-25% of the bitter taste substances, out of the total bitter taste substances, is Arginine. For example, 3%, 4%, 5%, 6%, 7%, 8%, 10%, 12%, 13%, 13.5%, 13.8%, 14%, 15%, 16%, 17%, 18%, 20%, 21%, 22%, 23%, 24%, 25% of the bitter taste substances, out of the total bitter taste substances, is Arginine. Each possibility is a separate embodiment.

[0286] According to some embodiments, at least about 1-15% of the bitter taste substances, out of the total bitter taste substances, are selected from Tyrosine and Cystine or any combination thereof. Each possibility is a separate embodiment. For example, 1%, 2%, 3%, 3.5%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 15% of the bitter taste substances, out of the total bitter taste substances, are selected from Tyrosine and Cystine or any combination thereof. Each possibility is a separate embodiment. According to some embodiments, at least about 45-100 mg / lOOg dry FM is Isoleucine. For example, 45, 47, 49, 51, 53, 55, 57, 58, 59, 60, 61, 62, 63, 65, 67, 69, 71, 73, 75, 76.7, 77, 79, 80, 81, 82, 83, 84, 85, 86, 88, 90, 92, 94, 96, 98, 100 mg / lOOg dry FM is Isoleucine. Each possibility is a separate embodiment.

[0287] According to some embodiments, at least about 20-100 mg / lOOg dry FM is Lysine. For example, 20, 30, 40, 45, 47, 49, 51, 53, 55, 57, 58, 59, 60, 61, 62, 63, 65.7, 66, 67, 69, 71, 73, 74.4, 75, 77, 79, 80, 81, 82, 83, 83.5, 84, 85, 86, 88, 90, 92, 94, 96, 98, 100 mg / lOOg dry FM is Isoleucine. Each possibility is a separate embodiment.

[0288] According to some embodiments, at least about 0.87-130 mg / lOOg dry FM is Arginine. For example, 33, 35, 37, 39, 41, 43, 45, 47, 48.5, 49, 51, 53, 55, 57, 59, 61, 63, 65, 67, 69, 71, 71.6, 73, 75, 77, 80, 85, 90, 95, 100, 105, 107, 109, 111, 113, 115, 116, 117, 117.4, 118, 119, 121, 122, 123, 125, 127, 129, 130 mg / lOOg dry FM is Arginine. Each possibility is a separate embodiment.

[0289] According to some embodiments, at least about 19-105 mg / lOOg dry FM is Histidine. For example, 19,20,25,30, 35, 40, 41, 42, 43, 44, 45, 46, 46.8, 47, 48, 49, 50, 55, 60, 65, 67, 68, 69, 70, 70.9, 72, 73, 74, 76, 78, 80, 85, 87, 89, 90.6, 91, 92, 93, 95, 97, 99, 101, 103, 105 mg / lOOg dry FM is Histidine. Each possibility is a separate embodiment.

[0290] According to some embodiments, at least about 30-667 mg / lOOg dry FM is Leucine. For example, 35, 37, 40, 41, 43, 45, 47, 49, 50.4, 51, 53, 55, 56, 56.6, 57, 58, 59, 60, 61, 63, 64, 65, 66, 67, 69, 71, 73, 75, 77, 79, 80 mg / lOOg dry FM is Leucine. Each possibility is a separate embodiment.

[0291] According to some embodiments, at least about 35-852 mg / lOOg dry FM is Phenylalanine. For example, 40, 41, 43, 45, 47, 48, 49, 50, 51, 51.1, 52, 53, 53.7, 54, 55, 55.9, 56, 57, 58, 59, 61, 63, 64, 65 mg / lOOg dry FM is Phenylalanine. Each possibility is a separate embodiment.

[0292] According to some embodiments, at least about 11-747 mg / lOOg dry FM is Valine. For example, 15, 17, 19, 21, 23, 25, 26, 27, 27.3, 28, 29, 30, 32, 34, 35, 36, 36.1, 37, 38, 40, 42, 44, 46, 47, 48, 49, 49.8, 50, 51, 52, 53, 55, 57, 59, 60 mg / lOOg dry FM is Valine. Each possibility is a separate embodiment. According to some embodiments, at least about 20-287mg / 100g dry FM is Methionine. For example, 20, 22, 24, 26, 28, 29, 30, 31, 32, 33, 34, 34.9, 40, 41, 43, 45, 47 mg / lOOg dry FM is Methionine. Each possibility is a separate embodiment.

[0293] According to some embodiments, at least about 10-75 mg / lOOg dry FM is Tryptophan. For example, 13, 15, 17, 19, 21, 22, 23, 24, 25, 26, 26.2, 27, 27.9, 28, 29, 30, 30.4, 31, 32, 33, 34, 35, 36, 37, 39, 41, 43.mg / 100g dry FM is Tryptophan. Each possibility is a separate embodiment.

[0294] Sweet taste substances

[0295] According to some embodiments, the sweet taste substances may include one or more of: Glucose, Alanine, Fructose, Threonine, Proline, Serine, Glutamine, Glycine, Raffinose, Asparagine, Myo-Inositol, Maltose and / or Sucrose. Each possibility is a separate embodiment.

[0296] According to some embodiments, the taste substances having a sweet taste are selected from Glucose, Raffinose, Sucrose, Alanine, Fructose, Threonine, Proline, Serine, Glutamine, Glycine or any combination thereof. Each possibility is a separate embodiment.

[0297] According to some embodiments, the taste substances having a sweet taste may further include one or more of Myo-Inositol, and / or Maltose any combination thereof. Each possibility is a separate embodiment.

[0298] According to some embodiments, about 80-99.9% of the sweet taste substances, out of the total sweet substances, are selected from Glucose, Raffinose, Sucrose, Alanine, Fructose, Threonine, Proline, Serine, Glutamine, Glycine or any combination thereof. Each possibility is a separate embodiment. For example, about 80%, 82%, 84%, 85%, 86%, 88%, 90%, 92%, 94%, 95%, 96%, 98%, 99%, 99.9% of the sweet taste substances, out of the total sweet substances, are selected from Glucose, Raffinose, Sucrose, Alanine, Fructose, Threonine, Proline, Serine, Glutamine, Glycine or any combination thereof. Each possibility is a separate embodiment.

[0299] According to some embodiments, about 0.04-0.06% of the sweet taste substances, out of the total sweet substances, are Myo-Inositol, and / or Maltose. Each possibility is a separate embodiment. For example, about 0.04%, 0.045%, 0.05%, 0.055%, 0.06% of the sweet taste substances, out of the total sweet substances, are Myo-Inositol, and / or Maltose. Each possibility is a separate embodiment.

[0300] According to some embodiments, about 0.0001% of the sweet taste substances, out of the total sweet substances, are Myo-Inositol, and / or Maltose. Each possibility is a separate embodiment.

[0301] According to some embodiments, about 78-3250 mg / lOOg dry FM, are selected from Glucose, Raffinose, Sucrose, Alanine, Fructose, Threonine, Proline, Serine, Glutamine, Glycine or any combination thereof. Each possibility is a separate embodiment. For example, about 78, 80, 90, 95, 100, 200, 300, 400, 490, 500, 600, 650, 700, 800, 850, 890, 1000, 1100, 1300, 1600, 1900, 2000, 2200, 2300, 2600, 2900, 3000, 3100, 3200, 3250 mg / lOOg dry FM, mg / lOOg dry FM, are selected from Glucose, Raffinose, Sucrose, Alanine, Fructose, Threonine, Proline, Serine, Glutamine, Glycine or any combination thereof. Each possibility is a separate embodiment.

[0302] According to some embodiments, about 308-770 mg / lOOg dry FM, are selected from Glucose, Raffinose, Sucrose, Alanine, Fructose, Threonine, Proline, Serine, Glutamine, Glycine or any combination thereof. Each possibility is a separate embodiment.

[0303] According to some embodiments, about 401-2627 mg / lOOg dry FM, are selected from Glucose, Raffinose, Sucrose, Alanine, Fructose, Threonine, Proline, Serine, Glutamine, Glycine or any combination thereof. Each possibility is a separate embodiment.

[0304] According to some embodiments, about 0.0007-26% of the sweet taste substances, out of the total sweet substances, is Sucrose For example, about 0.0007%, 0.009%, 0.01%, 0.1%, 0.5%, 0.6%, 1%,2%, 3%, 5%, 10%, 10%, 21%, 25%, 26% of the sweet taste substances, out of the total sweet substances, out of the total bitter taste substances,, is Sucrose. Each possibility is a separate embodiment.

[0305] According to some embodiments, about 17-26% of the sweet taste substances, out of the total sweet substances, is Sucrose. According to some embodiments, about 0.007-0.01% of the sweet taste substances, out of the total sweet substances, is Sucrose. According to some embodiments, about 0.5-0.7% of the sweet substances, out of the total sweet substances, is Sucrose. According to some embodiments, about 0.04-230 mg / lOOg dry FM is Sucrose. For example, about 0.04, 0.05, 0.1, 1, 5, 7, 7.2, 10, 20, 40, 60, 80, 90, 94, 100, 120, 140, 160, 163, 180,200, 210, 220, 230 mg / lOOg dry FM is Sucrose. Each possibility is a separate embodiment.

[0306] According to some embodiments, about 0.03-805 mg / lOOg dry FM is Sucrose. According to some embodiments, about 0.02-0.07 mg / lOOg dry FM is Sucrose. According to some embodiments, about 0.26-52 mg / lOOg dry FM is Sucrose.

[0307] According to some embodiments, at least about 0.01-03 mg / lOOg dry FM is Sucrose For example, at least about 0.01, 0.02, 0.03, 0.04, 0.05, 0.06, 0.07, 0.08, 0.09, 0.1, 0.15, 0.2, 0.25, 0.26, 0.3 mg / lOOg dry FM is Sucrose Each possibility is a separate embodiment.

[0308] According to some embodiments, about 0.07-31% of the sweet taste substances, out of the total sweet substances, is Raffinose For example, about 0.07%, 0.08%, 0.1%, 0.5%, 0.6%, 1%, 2%, 3%, 5%, 10%, 14%, 18%, 20%, 21%, 25%, 26%, 28%, 30%, 31% of the sweet taste substances, out of the total sweet substances, out of the total bitter taste substances,, is Raffinose. Each possibility is a separate embodiment.

[0309] According to some embodiments, about 11-17% of the sweet taste substances, out of the total sweet substances, is Raffinose. According to some embodiments, about 0.08-0.12% of the sweet taste substances, out of the total sweet substances, is Raffinose. According to some embodiments, about 20-31% of the sweet taste substances, out of the total sweet substances, is Raffinose.

[0310] According to some embodiments, about 0.3-347 mg / lOOg dry FM is Raffinose. For example, about 0.3, 1, 2, 5, 10, 20, 40, 60, 80, 90, 94, 100, 120, 128, 140, 160, 162, 180, 200, 210, 220, 230, 240, 250, 260, 280, 289, 290, 300, 310, 320, 330, 340, 347 mg / lOOg dry FM is Raffinose. Each possibility is a separate embodiment.

[0311] According to some embodiments, about 0.4-482 mg / lOOg dry FM is Raffinose. According to some embodiments, about 0-0.7 mg / lOOg dry FM is Raffinose. According to some embodiments, about 0.8-935 mg / lOOg dry FM is Raffinose.

[0312] According to some embodiments, at least about 0.001-0.8 mg / lOOg dry FM is Raffinose For example, at least about 0.001, 0.01, 0.1, 0.2, 0.3, 0.4, 0.6, 0.8 mg / lOOg dry FM is Raffinose Each possibility is a separate embodiment. According to some embodiments, about 1.8-17% of the sweet taste substances, out of the total sweet substances, is Glutamine For example, about 1.8%, 2%, 2.2%, 3%, 5%, 6%, 6.4%, 7%, 9%, 10%, 12%, 13%, 13.6%, 14%, 15%, 16%, 17% of the sweet taste substances, out of the total sweet substances, out of the total bitter taste substances is Glutamine. Each possibility is a separate embodiment.

[0313] According to some embodiments, about 11-16% of the sweet taste substances, out of the total sweet substances, is Glutamine. According to some embodiments, about 1.8-2.6% of the sweet taste substances, out of the total sweet substances, is Raffinose. According to some embodiments, about 5-8% of the sweet taste substances, out of the total sweet substances, is Glutamine.

[0314] According to some embodiments, about 8-145mg / 100g dry FM is Glutamine. For example, about 8, 10, 10.7, 15, 20, 40, 60, 70, 80, 84, 90, 100, 121, 128, 140 mg / lOOg dry FM is Glutamine. Each possibility is a separate embodiment.

[0315] According to some embodiments, about 2.4-380 mg / lOOg dry FM is Glutamine. According to some embodiments, about 7-15 mg / lOOg dry FM is Glutamine. According to some embodiments, about 44-108 mg / lOOg dry FM is Glutamine.

[0316] According to some embodiments, at least about 0.001-50 mg / lOOg dry FM is Glutamine. For example, at least about 0.001, 0.01, 0.05, 0.1, 0.5, 1, 2, 3, 4, 5, 8, 10, 20, 30, 40, 44, 45, 50 mg / lOOg dry FM is Glutamine Each possibility is a separate embodiment.

[0317] According to some embodiments, about 10-29% of the sweet taste substances, out of the total sweet substances, is Glucose For example, about 10%, 12%, 13%, 13.6%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 2 9% of the sweet taste substances, out of the total sweet substances, out of the total bitter taste substances is Glucose. Each possibility is a separate embodiment.

[0318] According to some embodiments, about 9-14% of the sweet taste substances, out of the total sweet substances, is Glucose. According to some embodiments, about 18-28% of the sweet taste substances, out of the total sweet substances, is Glucose. According to some embodiments, about 19-29% of the sweet taste substances, out of the total sweet substances, is Glucose. According to some embodiments, about 85- 319 mg / lOOg dry FM mg / lOOg dry FM is Glucose. For example, about 85, 90, 100, 105, 106, 110, 116, 120, 140, 160, 163, 180, 200, 240, 260, 266, 280, 300, 319 mg / lOOg dry FM is Glucose. Each possibility is a separate embodiment.

[0319] According to some embodiments, about 5.4-241 mg / lOOg dry FM is Glucose. According to some embodiments, about 98-129 mg / lOOg dry FM is Glucose. According to some embodiments, about 219-364 mg / lOOg dry FM is Glucose.

[0320] According to some embodiments, at least about 3-200 mg / lOOg dry FM is Glucose. For example, at least about 3, 4, 5, 5.5, 6, 10, 20, 40, 50, 70, 80, 90, 95, 98, 100, 200 mg / lOOg dry FM is Glucose Each possibility is a separate embodiment.

[0321] According to some embodiments, about 7-24% of the sweet taste substances, out of the total sweet substances, is Proline For example, about 7%, 8%, 8.6%, 9%, 10%, 10.7%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24% of the sweet taste substances, out of the total sweet substances, out of the total bitter taste substances is Proline. Each possibility is a separate embodiment.

[0322] According to some embodiments, about 7-10% of the sweet taste substances, out of the total sweet substances, is Proline. According to some embodiments, about 15-23% of the sweet taste substances, out of the total sweet substances, is Proline. According to some embodiments, about 8-13% of the sweet taste substances, out of the total sweet substances, is Proline.

[0323] According to some embodiments, about 61-142 mg / lOOg dry FM is Proline. For example, about 61, 65, 70, 76, 80, 85, 90, 95, 100, 105, 110, 118, 120, 130, 140,142 mg / lOOg dry FM is Proline. Each possibility is a separate embodiment.

[0324] According to some embodiments, about 32-147 mg / lOOg dry FM is Proline. According to some embodiments, about 80-150 mg / lOOg dry FM is Proline. According to some embodiments, about 95-145 mg / lOOg dry FM is Proline.

[0325] According to some embodiments, at least about 25-95 mg / lOOg dry FM is Proline. For example, at least about 25, 30, 32, 70, 80, 82, 90, 95 mg / lOOg dry FM is Proline Each possibility is a separate embodiment. According to some embodiments, about 5-26% of the sweet taste substances, out of the total sweet substances, is Alanine. For example, about 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 35%, 26% of the sweet taste substances, out of the total sweet substances, out of the total bitter taste substances is Alanine. Each possibility is a separate embodiment.

[0326] According to some embodiments, about 5-8% of the sweet taste substances, out of the total sweet substances, is Alanine. According to some embodiments, about 17-26% of the sweet taste substances, out of the total sweet substances, is Alanine. According to some embodiments, about 8-12% of the sweet taste substances, out of the total sweet substances, is Alanine.

[0327] According to some embodiments, about 49- 133 mg / lOOg dry FM is Alanine. For example, about 49, 50, 61, 65, 70, 76, 80, 87, 90, 95, 100, 105, 111, 120, 130, 133 mg / lOOg dry FM is Alanine. Each possibility is a separate embodiment.

[0328] According to some embodiments, about 34-92 mg / lOOg dry FM is Alanine. According to some embodiments, about 100-121 mg / lOOg dry FM is Alanine. According to some embodiments, about 69-152 mg / lOOg dry FM is Alanine.

[0329] According to some embodiments, at least about 28-100 mg / lOOg dry FM is Alanine For example, at least about 28, 30, 34, 50, 65, 70, 90, 100 mg / lOOg dry FM is Alanine Each possibility is a separate embodiment.

[0330] According to some embodiments, about 5-18% of the sweet taste substances, out of the total sweet substances, is Serine For example, about 5%, 6%, 6.5%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 14.6%, 15%, 16%, 17%, 18% of the sweet taste substances, out of the total sweet substances, out of the total bitter taste substances is Serine. Each possibility is a separate embodiment.

[0331] According to some embodiments, about 5-8% of the sweet taste substances, out of the total sweet substances, is Serine. According to some embodiments, about 12-18% of the sweet taste substances, out of the total sweet substances, is Serine.

[0332] According to some embodiments, about 47-86 mg / lOOg dry FM is Serine. For example, about 47, 48, 50, 59, 66, 70, 72, 80, 85, 86 mg / lOOg dry FM is Serine. Each possibility is a separate embodiment. According to some embodiments, about 6-162 mg / lOOg dry FM is Serine. According to some embodiments, about 28-135 mg / lOOg dry FM is Serine. According to some embodiments, about 38-131 mg / lOOg dry FM is Serine.

[0333] According to some embodiments, at least about 5-43 mg / lOOg dry FM is Serine For example, at least about 5, 6, 8, 10, 20, 25, 28, 30, 35, 38, 40, 43 mg / lOOg dry FM is Serine Each possibility is a separate embodiment.

[0334] According to some embodiments, at least about 85-99.9% of the sweet taste substances, out of the total sweet substances, are selected from Glucose, Alanine, Fructose, Threonine, Proline, Serine, Glutamine, Glycine, or any combination thereof. Each possibility is a separate embodiment. For example, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, 99%, 99.1%, 99.3%, 99.5%, 99.7%, 99.9% of the sweet taste substances, out of the total sweet taste substances, are selected from of the sweet taste substances, out of the total sweet substances, are selected from Glucose, Alanine, Fructose, Threonine, Proline, Serine, Glutamine, Glycine, or any combination thereof. Each possibility is a separate embodiment.

[0335] According to some embodiments, at least about 3010-5030% of the sweet taste substances, out of the total sweet taste substances, is Glucose. For example, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 32%, 34%, 36%, 38%, 40%, 41%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50% of the sweet taste substances, out of the total sweet taste substances, is Glucose. Each possibility is a separate embodiment.

[0336] According to some embodiments, at least about 3-25% of the sweet taste substances, out of the total sweet taste substances, is Alanine. For example, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 19%, 21%, 23%, 25% of the sweet taste substances, out of the total sweet taste substances, is Alanine. Each possibility is a separate embodiment.

[0337] According to some embodiments, at least about 1-20% of the sweet taste substances, out of the total sweet taste substances, is Fructose. For example, 1%, 2%, 3%, 5%, 7%, 9%, 10%, 10.5%, 11%, 12%, 13%, 14%, 15%, 17%, 19%, 20% of the sweet taste substances, out of the total sweet taste substances, is Fructose. Each possibility is a separate embodiment. According to some embodiments, at least about 0.1 of the sweet taste substances, out of the total sweet substances, are selected from Raffinose, Asparagine, Myo-Inositol, Maltose, and Sucrose, or any combination thereof. Each possibility is a separate embodiment. For example, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, ll%of the sweet taste substances, out of the total sweet substances, are selected from Raffinose, Asparagine, Myo-Inositol, Maltose, and Sucrose, or any combination thereof. Each possibility is a separate embodiment.

[0338] According to some embodiments, at least about 85-260 5-365 mg / lOOg dry FM is Glucose. For example, 95, 97, 100, 101, 103, 105, 107, 109, 110, 111, 112, 113, 113.8, 114, 115, 117, 119, 120, 125, 130, 135, 140, 145, 150, 155, 160, 165, 170, 175, 177, 178, 179, 180, 181, 182, 182.3, 183, 184, 185, 190, 195, 200, 205, 210, 215, 220, 225, 230, 235, 237, 238, 239, 240, 241, 243, 245, 250, 255, 260 mg / lOOg dry FM is Glucose. Each possibility is a separate embodiment. -

[0339] According to some embodiments, at least about 30-85 152 mg / lOOg dry FM is Alanine. For example, 40, 41, 43, 45, 47, 49, 50, 51, 52, 52.8, 53, 54, 55, 56, 57, 58, 59, 60, 61, 62, 63, 64, 65, 66, 67, 67.8, 69, 70, 71, 72, 73, 75, 77, 79, 80, 81, 83, 85 mg / lOOg dry FM is Alanine. Each possibility is a separate embodiment.

[0340] According to some embodiments, at least about 151-70 190mg / 100g dry FM is Fructose. For example, 20, 22, 24, 26, 28, 30, 31, 32, 33, 34, 35, 36, 38, 40, 42, 44, 45, 46, 46.9, 47, 48, 49, 50, 5254, 56, 56.2, 58, 60, 62, 64, 66, 68, 70 mg / lOOg dry FM is Fructose. Each possibility is a separate embodiment.

[0341] According to some embodiments, at least about 151-60 mg / lOOg dry FM is Threonine. For example, 20, 22, 24, 26, 28, 30, 31, 32, 33, 34, 34.3, 35, 36, 37, 38, 39, 39.3, 40, 41, 42, 43, 44, 44.2, 45, 46, 47, 48, 49, 50, 52, 54, 56, 58, 60 mg / lOOg dry FM is Threonine. Each possibility is a separate embodiment.

[0342] According to some embodiments, at least about 1530-60 150 mg / lOOg dry FM is Proline. For example, 20, 22, 24, 26, 27, 28, 29, 30, 31, 31.9, 32, 33, 34, 35, 36, 37, 37.8, 39, 40, 41, 42, 43, 44, 44.4, 45, 46, 47, 48, 49, 50, 52, 54, 56, 58, 60 mg / lOOg dry FM is Proline. Each possibility is a separate embodiment. According to some embodiments, at least about 5-45 161 mg / lOOg dry FM is Serine. For example, 10, 12, 14, 16, 17, 18, 19, 20, 21, 21.6, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 32.6, 33, 34, 36, 38, 40, 42, 43, 44, 45mg / 100g dry FM is Serine. Each possibility is a separate embodiment

[0343] According to some embodiments, at least about 0.12-50 380 mg / lOOg dry FM is Glutamine. For example, 0.1, 0.2, 0.4, 0.6, 0.8, 1, 1.2, 1.4, 1.6, 1.8, 2, 2.1, 2.2, 2.3, 2.4, 2.5, 2.6, 2.8, 3, 4, 5, 7, 9, 11, 13, 15, 17, 19, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 32, 34, 36, 38, 40, 42, 44, 46, 48, 49, 50 mg / lOOg dry FM is Glutamine. Each possibility is a separate embodiment.

[0344] According to some embodiments, at least about 514-33 100 mg / lOOg dry FM is Glycine. For example, 10, 12, 14, 16, 17, 18, 19, 20, 21, 21.9, 22, 22.5, 23, 23.5, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33 mg / lOOg dry FM is Glycine. Each possibility is a separate embodiment.

[0345] Umami taste substances

[0346] 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.

[0347] 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.

[0348] According to some embodiments, about 80-100% 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, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, 99%, 100% 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.

[0349] According to some embodiments, about 21-38% of the umami taste substances, out of the total umami substances, is Glutamate For example, about 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38% of the sweet taste substances, out of the total sweet substances, of the umami taste substances, out of the total umami substances, is Glutamate. Each possibility is a separate embodiment. According to some embodiments, about 25-38% of the umami taste substances, out of the total umami substances, is Glutamate. According to some embodiments, about 21-32% of the umami taste substances, out of the total umami substances, is Glutamate. According to some embodiments, about 26-39% of the umami taste substances, out of the total umami substances, is Glutamate.

[0350] According to some embodiments, about 50-89mg / 100g dry FM is Glutamate. For example, about 50, 52, 55, 60, 63, 65, 70, 74, 80, 89 mg / lOOg dry FM is Glutamate. Each possibility is a separate embodiment.

[0351] According to some embodiments, about 23-158 mg / lOOg dry FM is Glutamate. According to some embodiments, about 64-81 mg / lOOg dry FM is Glutamate. According to some embodiments, about 45-83 mg / lOOg dry FM is Glutamate.

[0352] According to some embodiments, at least about 17-70 mg / lOOg dry FM is Glutamate. For example, at least about 17, 20, 23, 27, 30, 31, 36, 40, 45, 50, 55, 60, 64, 70 mg / lOOg dry FM is Glutamate. Each possibility is a separate embodiment.

[0353] According to some embodiments, about 49-85% of the umami taste substances, out of the total umami substances, is Aspartate. For example, about 49%, 50%, 55%, 60%, 62%, 64%, 65%, 66%, 70%, 71%, 75%, 80%, 85% of the sweet taste substances, out of the total sweet substances, of the umami taste substances, out of the total umami substances, is Aspartate. Each possibility is a separate embodiment.

[0354] According to some embodiments, about 49-74% of the umami taste substances, out of the total umami substances, is Aspartate. According to some embodiments, about 57-85% of the umami taste substances, out of the total umami substances, is Aspartate. According to some embodiments, about 37-53% of the umami taste substances, out of the total umami substances, is Aspartate.

[0355] According to some embodiments, about 97-239 mg / lOOg dry FM is Aspartate. For example, about 90, 98, 99, 100, 110, 120, 121, 129, 130, 137, 140, 150, 160, 170, 180, 190, 199, 200, 210, 220, 230, 239 mg / lOOg dry FM is Aspartate. Each possibility is a separate embodiment. According to some embodiments, about 20-357 mg / lOOg dry FM is Aspartate. According to some embodiments, about 139-256 mg / lOOg dry FM is Aspartate. According to some embodiments, about 28-291 mg / lOOg dry FM is Aspartate.

[0356] According to some embodiments, at least about 15-150 mg / lOOg dry FM is Aspartate. For example, at least about 15, 20, 25, 28, 30, 40, 50, 70, 90, 100, 120, 130, 135, 139, 140, 150 mg / lOOg dry FM is Aspartate. Each possibility is a separate embodiment.

[0357] According to some embodiments, about 1-8% of the umami taste substances, out of the total umami substances, is Betaine For example, about 1%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 2%, 2.8%, 3%, 4%, 5%, 6%, 6.5%, 7%, 8% of the sweet taste substances, out of the total sweet substances, of the umami taste substances, out of the total umami substances, is Betaine. Each possibility is a separate embodiment.

[0358] According to some embodiments, about 5-8% of the umami taste substances, out of the total umami substances, is Betaine According to some embodiments, about 2-3% of the umami taste substances, out of the total umami substances, is Betaine. According to some embodiments, about 1-2% of the umami taste substances, out of the total umami substances, is Betaine.

[0359] According to some embodiments, about 2-15.5 mg / lOOg dry FM is Betaine. For example, about 2, 2.2, 2.3, 2.4, 2.5, 2.6, 2.7, 2.8, 3, 4, 5, 6, 7, 8, 8.5, 9, 10, 11, 12, 12.8, 13, 14, 15, 15.5 mg / lOOg dry FM is Betaine. Each possibility is a separate embodiment.

[0360] According to some embodiments, about 3-65 mg / lOOg dry FM is Betaine. According to some embodiments, about 4-14 mg / lOOg dry FM is Betaine. According to some embodiments, about 1-5 mg / lOOg dry FM is Betaine.

[0361] According to some embodiments, at least about 1.2-4 mg / lOOg dry FM is Betaine For example, at least about 1.2, 1.4, 1.5, 1.7, 1.8, 2, 2.5, 3, 3.5, 4 mg / lOOg dry FM is Betaine Each possibility is a separate embodiment.

[0362] According to some embodiments, at least about 25-40% of the umami taste substances, out of the total umami taste substances, is Glutamate. For example, 45%, 47%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 56.5%, 57%, 58%, 59%, 60%, 62%, 64%, 66%, 68%, 70% of the umami taste substances, out of the total umami taste substances, is Glutamate. Each possibility is a separate embodiment. According to some embodiments, at least about 20-80% of the umami taste substances, out of the total umami taste substances, is Aspartate. For example, 25%, 26%, 28%, 30%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 42%, 44%, 46%, 48%, 50% of the umami taste substances, out of the total umami taste substances, is Aspartate. Each possibility is a separate embodiment.

[0363] According to some embodiments, at least about 18-190 mg / lOOg dry FM is Glutamate. For example, 60, 62, 64, 66, 68, 70, 72, 73, 74, 75, 76, 76.1, 77, 78, 79, 80, 82, 84, 86, 88, 90, 100, 101, 102, 103, 104, 104.2, 105, 106, 107, 108, 110, 112, 114, 116, 118, 120, 125, 130, 135, 140, 145, 150, 155, 156, 157, 158, 158.5, 159, 160, 161, 162, 163, 165, 167, 169, 171, 173, 175 mg / lOOg dry FM is Glutamate. Each possibility is a separate embodiment.

[0364] According to some embodiments, at least about 16-428 mg / lOOg dry FM is Aspartate. For example, 50, 52, 54, 56, 58, 60, 62, 63, 64, 65, 66, 66.1, 67, 68, 68.2, 69, 70, 71, 72, 73, 74, 75, 77, 79, 80, 82, 84, 86, 88, 90 mg / lOOg dry FM is Aspartate. Each possibility is a separate embodiment.

[0365] According to some embodiments, at least about 1-70 mg / lOOg dry FM is Betaine. For example, 4, 5, 6, 7, 8, 9, 10, 10.2, 11, 11.5, 12, 13, 14, 15, 16, 17, 18, 19, 20, 22, 24, 26, 28, 30 mg / lOOg dry FM is Betaine. Each possibility is a separate embodiment.

[0366] Koku substances

[0367] According to some embodiments, the koku taste substances may include one or more of: gamma-glutamyl-Glycine, gamma-glutamyl-Valine, gamma-glutamyl-Serine, Ornithine, gamma-Glutamyl-valyl-glycine,gamma-glutamyl-Lysine,gamma-glutamyl-L- aminobutyrylglycine (Ophtalmate), gamma-glutamyl-Arginine, gamma-glutamyl-Glutamate, gamma-glutamyl-Alanine, gamma-glutamyl-Histidine, gamma-glutamyl-Glutamine, gamma- glutamyl-Threonine, gamma-glutamyl-Methionine, gamma-glutamyl-Phenylalanine and / or gamma-glutamyl-Proline. Each possibility is a separate embodiment.

[0368] According to some embodiments, the taste substances having a koku taste are selected from gamma-glutamyl-Glycine, gamma-glutamyl-Valine, gamma-glutamyl-Serine, Ornithine, gamma-Glutamyl-valyl-glycine, gamma-glutamyl-Lysine and gamma-glutamyl-L- aminobutyrylglycine (Ophtalmate), or any combination thereof. Each possibility is a separate embodiment. According to some embodiments, the taste substances having a koku taste may further include one or more of gamma-glutamyl-Arginine, gamma-glutamyl-Glutamate, gamma-glutamyl-Alanine, gamma-glutamyl-Histidine, gamma-glutamyl-Glutamine, gamma- glutamyl-Threonine, gamma-glutamyl-Methionine, gamma-glutamyl-Phenylalanine and / or gamma-glutamyl-Proline, or any combination thereof. Each possibility is a separate embodiment.

[0369] According to some embodiments, about 68-99.9%of the koku taste substances, out of the total koku substances, are selected from gamma-glutamyl-Glycine, gamma-glutamyl- Valine, gamma-glutamyl-Serine, Ornithine, gamma-Glutamyl-valyl-glycine, gamma-glutamyl- Lysine and gamma-glutamyl-L-aminobutyrylglycine (Ophtalmate), or any combination thereof. Each possibility is a separate embodiment. For example, about 68%, 70%, 72%, 74%, 76%, 78%, 80%, 82%, 83%, 84%, 85%, 86%, 87%, 89%, 90%, 91%, 93%, 95%, 97%, 98%, 99%, 99.9% % of the koku taste substances, out of the total koku substances, are selected from gamma-glutamyl-Glycine, gamma-glutamyl-Valine, gamma-glutamyl-Serine, Ornithine, gamma-Glutamyl-valyl-glycine, gamma-glutamyl-Lysine and gamma-glutamyl-L- aminobutyrylglycine (Ophtalmate), or any combination thereof. Each possibility is a separate embodiment.

[0370] According to some embodiments, about 78-99.9% of the koku taste substances, out of the total koku substances, are selected from gamma-glutamyl-Glycine, gamma-glutamyl- Valine, gamma-glutamyl-Serine, Ornithine, gamma-Glutamyl-valyl-glycine, gamma-glutamyl- Lysine and gamma-glutamyl-L-aminobutyrylglycine (Ophtalmate), or any combination thereof. Each possibility is a separate embodiment.

[0371] According to some embodiments, about 12-18% of the koku taste substances, out of the total koku substances, are selected from gamma-glutamyl-Arginine, gamma-glutamyl- Glutamate, gamma-glutamyl-Alanine, gamma-glutamyl-Histidine, gamma-glutamyl- Glutamine, gamma-glutamyl-Threonine, gamma-glutamyl-Methionine, gamma-glutamyl- Phenylalanine and / or gamma-glutamyl-Proline, or any combination thereof. Each possibility is a separate embodiment. For example, about 12%, 13%, 14%, 15%, 16%, 17%, 18% of the koku taste substances, out of the total koku substances, are selected from gamma-glutamyl- Arginine, gamma-glutamyl-Glutamate, gamma-glutamyl-Alanine, gamma-glutamyl-Histidine, gamma-glutamyl-Glutamine, gamma-glutamyl-Threonine, gamma-glutamyl-Methionine, gamma-glutamyl-Phenylalanine and / or gamma-glutamyl-Proline, or any combination thereof.

[0372] According to some embodiments, about 0.8-2.4% of the koku taste substances, out of the total koku substances, are selected from gamma-glutamyl-Arginine, gamma-glutamyl- Glutamate, gamma-glutamyl-Alanine, gamma-glutamyl-Histidine, gamma-glutamyl- Glutamine, gamma-glutamyl-Threonine, gamma-glutamyl-Methionine, gamma-glutamyl- Phenylalanine and / or gamma-glutamyl-Proline, or any combination thereof. Each possibility is a separate embodiment. For example, about 0.8%, 0.9%, 1%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, 2%, 2.1%, 2.2%, 2.3%, 2.4% of the koku taste substances, out of the total koku substances, are selected from gamma-glutamyl-Arginine, gamma-glutamyl- Glutamate, gamma-glutamyl-Alanine, gamma-glutamyl-Histidine, gamma-glutamyl- Glutamine, gamma-glutamyl-Threonine, gamma-glutamyl-Methionine, gamma-glutamyl- Phenylalanine and / or gamma-glutamyl-Proline, or any combination thereof.

[0373] According to some embodiments, about 1.5-283 mg / lOOg dry FM, selected from gamma-glutamyl-Glycine, gamma-glutamyl-Valine, gamma-glutamyl-Serine, Ornithine, gamma-Glutamyl-valyl-glycine, gamma-glutamyl-Lysine and gamma-glutamyl-L- aminobutyrylglycine (Ophtalmate), or any combination thereof. Each possibility is a separate embodiment. For example, about 1.5, 1.9, 2, 3, 4, 5, 10, 15, 16, 17, 18, 19, 20, 22, 24, 25, 30, 40, 44, 45, 50, 55, 60, 70, 80, 90, 100, 105, 107, 109, 110, 113, 130, 160, 180, 200, 220, 240, 260, 280, 283 mg / lOOg dry FM, are selected from gamma-glutamyl-Glycine, gamma-glutamyl- Valine, gamma-glutamyl-Serine, Ornithine, gamma-Glutamyl-valyl-glycine, gamma-glutamyl- Lysine and gamma-glutamyl-L-aminobutyrylglycine (Ophtalmate), or any combination thereof. Each possibility is a separate embodiment.

[0374] According to some embodiments, about 19-220 mg / lOOg dry FM, selected from gamma-glutamyl-Glycine, gamma-glutamyl-Valine, gamma-glutamyl-Serine, Ornithine, gamma-Glutamyl-valyl-glycine, gamma-glutamyl-Lysine and gamma-glutamyl-L- aminobutyrylglycine (Ophtalmate), or any combination thereof. Each possibility is a separate embodiment.

[0375] According to some embodiments, about 44-230 mg / lOOg dry FM, selected from gamma-glutamyl-Glycine, gamma-glutamyl-Valine, gamma-glutamyl-Serine, Ornithine, gamma-Glutamyl-valyl-glycine, gamma-glutamyl-Lysine and gamma-glutamyl-L- aminobutyrylglycine (Ophtalmate), or any combination thereof. Each possibility is a separate embodiment.

[0376] According to some embodiments, about 0.3-56 mg / lOOg dry FM, selected from gamma-glutamyl-Arginine, gamma-glutamyl-Glutamate, gamma-glutamyl-Alanine, gamma- glutamyl-Histidine, gamma-glutamyl-Glutamine, gamma-glutamyl-Threonine, gamma- glutamyl-Methionine, gamma-glutamyl-Phenylalanine and / or gamma-glutamyl-Proline, or any combination thereof. Each possibility is a separate embodiment. For example, about 0.3, 0.4, 0.45, 0.5, 0.6, 0.7, 0.8, 1, 1.1, 1.3, 1.4, 1.5, 1.6, 1.8, 2, 2.5, 3, 4, 5, 8, 10, 11, 12, 13, 13.5, 14, 15, 16, 18, 20, 25, 30, 35, 40, 45, 42, 44, 46, 48, 50, 53, 56 mg / lOOg dry FM, are selected from gamma-glutamyl-Arginine, gamma-glutamyl-Glutamate, gamma-glutamyl-Alanine, gamma-glutamyl-Histidine, gamma-glutamyl-Glutamine, gamma-glutamyl-Threonine, gamma-glutamyl-Methionine, gamma-glutamyl-Phenylalanine and / or gamma-glutamyl- Proline, or any combination thereof. Each possibility is a separate embodiment.

[0377] According to some embodiments, about 0.5-3 mg / lOOg dry FM, selected from gamma-glutamyl-Arginine, gamma-glutamyl-Glutamate, gamma-glutamyl-Alanine, gamma- glutamyl-Histidine, gamma-glutamyl-Glutamine, gamma-glutamyl-Threonine, gamma- glutamyl-Methionine, gamma-glutamyl-Phenylalanine and / or gamma-glutamyl-Proline, or any combination thereof. Each possibility is a separate embodiment. For example, about 0.5, 1, 1.2, 1.4, 1.5, 1.6, 1.7, 1.8, 2, 2.2, 2.5, 2.7, 2.9, 3 mg / lOOg dry FM, are selected from gamma- glutamyl-Arginine, gamma-glutamyl-Glutamate, gamma-glutamyl-Alanine, gamma-glutamyl- Histidine, gamma-glutamyl-Glutamine, gamma-glutamyl-Threonine, gamma-glutamyl- Methionine, gamma-glutamyl-Phenylalanine and / or gamma-glutamyl-Proline, or any combination thereof. Each possibility is a separate embodiment.

[0378] According to some embodiments, about 1.4-3 mg / lOOg dry FM, selected from gamma-glutamyl-Arginine, gamma-glutamyl-Glutamate, gamma-glutamyl-Alanine, gamma- glutamyl-Histidine, gamma-glutamyl-Glutamine, gamma-glutamyl-Threonine, gamma- glutamyl-Methionine, gamma-glutamyl-Phenylalanine and / or gamma-glutamyl-Proline, or any combination thereof. Each possibility is a separate embodiment.

[0379] According to some embodiments, about 0.5-1.7 mg / lOOg dry FM, selected from gamma-glutamyl-Arginine, gamma-glutamyl-Glutamate, gamma-glutamyl-Alanine, gamma- glutamyl-Histidine, gamma-glutamyl-Glutamine, gamma-glutamyl-Threonine, gamma- glutamyl-Methionine, gamma-glutamyl-Phenylalanine and / or gamma-glutamyl-Proline, or any combination thereof. Each possibility is a separate embodiment.

[0380] According to some embodiments, about 26-99.9% of the koku taste substances, out of the total koku substances, is Ornithine. For example, about 26%, 30%, 32%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 67%, 70%, 75%, 80%, 85%, 90%, 93%, 94%, 95%, 99.9% of the koku taste substances, out of the total koku substances, is Ornithine. Each possibility is a separate embodiment.

[0381] According to some embodiments, about 26-39% of the koku taste substances, out of the total koku substances, is Ornithine. According to some embodiments, about 75-99.9% of the koku taste substances, out of the total koku substances, is Ornithine. According to some embodiments, about 74-99.9% of the koku taste substances, out of the total koku substances, is Ornithine.

[0382] According to some embodiments, about 24-122 mg / lOOg dry FM is Ornithine. For example, about 24, 25, 30, 35, 40, 45, 50, 55, 60, 65, 67, 70, 75, 80, 85, 90, 95, 100, 110, 115, 120, 122 mg / lOOg dry FM is Ornithine. Each possibility is a separate embodiment.

[0383] According to some embodiments, about 0.2-92mg / 100g dry FM is Ornithine. According to some embodiments, about 22-175 mg / lOOg dry FM is Ornithine. According to some embodiments, about 55-176 mg / lOOg dry FM is Ornithine.

[0384] According to some embodiments, at least about 0.15 mg / lOOg dry FM is Ornithine.

[0385] According to some embodiments, about 0.6-28% of the koku taste substances, out of the total koku substances, is gamma-glutamyl-Glycine. For example, about 0.6%, 1%, 2%, 4%, 4.7%, 5%, 6%, 8%, 10%, 12%, 14%, 16%, 18%, 20%, 22%, 23%, 24%, 25%, 26%, 27%, 28% of the koku taste substances, out of the total koku substances, is gamma-glutamyl-Glycine. Each possibility is a separate embodiment.

[0386] According to some embodiments, about 18-28% of the koku taste substances, out of the total koku substances, is gamma-glutamyl-Glycine. According to some embodiments, about 0.6-1.0% of the koku taste substances, out of the total koku substances, is gamma- glutamyl-Glycine. According to some embodiments, about 3.8-5.6% of the koku taste substances, out of the total koku substances, is gamma-glutamyl-Glycine. According to some embodiments, about 0.5-25 mg / lOOg dry FM is gamma-glutamyl- Glycine. For example, about 0.5, 0.77, 1, 1.2, 1.3, 1.4, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 5.5, 6, 6.5, 7, 10, 12, 14, 16, 18, 20, 21, 22, 23, 25mg / 100g dry FM is gamma-glutamyl-Glycine. Each possibility is a separate embodiment.

[0387] According to some embodiments, about 0.4-55 mg / lOOg dry FM is gamma-glutamyl- Glycine. According to some embodiments, about 0.3-0.9 mg / lOOg dry FM is gamma-glutamyl- Glycine. According to some embodiments, about 0.5-13 mg / lOOg dry FM is gamma-glutamyl- Glycine.

[0388] According to some embodiments, at least about 0.3-0.6 mg / lOOg dry FM is gamma- glutamyl-Glycine. For example, at least about 0.3, 0.35, 0.4, 0.5, 0.6 mg / lOOg dry FM is gamma-glutamyl-Glycine. Each possibility is a separate embodiment.

[0389] According to some embodiments, about 0.6-14% of the koku taste substances, out of the total koku substances, is gamma-glutamyl-valine. For example, about, 0.6%, 0.7%, 1%, 2%, 4%, 5%, 6%, 8%, 10%, 12%, 14% of the koku taste substances, out of the total koku substances, is gamma-glutamyl-valine. Each possibility is a separate embodiment.

[0390] According to some embodiments, about 10-14% of the koku taste substances, out of the total koku substances, is gamma-glutamyl-valine. According to some embodiments, about 1.6-2.4% of the koku taste substances, out of the total koku substances, is gamma-glutamyl- valine. According to some embodiments, about 0.5-0.8% of the koku taste substances, out of the total koku substances, is gamma-glutamyl-valine.

[0391] According to some embodiments, about 0.6-13 mg / lOOg dry FM is gamma-glutamyl- valine. For example, about 0.6, 0.7, 0.8, 1, 2, 2.2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 13 mg / lOOg dry FM is gamma-glutamyl-valine. Each possibility is a separate embodiment.

[0392] According to some embodiments, about 0.7-34 mg / lOOg dry FM is gamma-glutamyl- Valine. According to some embodiments, about 1.7-3 mg / lOOg dry FM is gamma-glutamyl- Valine. According to some embodiments, about 0.5-1 mg / lOOg dry FM is gamma-glutamyl- Valine.

[0393] According to some embodiments, at least about 0.4-2 mg / lOOg dry FM is gamma- glutamyl-Valine. For example, at least about 0.4, 0.5, 0.6, 0.7, 1, 1.2, 1.4, 1.6, 1.7, 1.8, 1.9, 2 mg / lOOg dry FM is gamma-glutamyl-Valine. Each possibility is a separate embodiment. According to some embodiments, at least about 65-90% of the koku taste substances, out of the total koku substances, are selected from gamma-glutamyl-Glycine, gamma- glutamyl-Valine, gamma-glutamyl-Serine, Ornithine, gamma-Glutamyl-valyl-glycine, gamma- glutamyl-Lysine and gamma-glutamyl-L-aminobutyrylglycine (Ophtalmate), or any combination thereof. Each possibility is a separate embodiment. For example, 70%, 72%, 74%, 76%, 77%, 78%, 79%, 80%, 81%, 82%, 82.1%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90% of the koku taste substances, out of the total koku substances, are selected from gamma- glutamyl-Glycine, gamma-glutamyl-Valine, gamma-glutamyl-Serine, Ornithine, gamma- Glutamyl-valyl-glycine, gamma-glutamyl-Lysine and gamma-glutamyl-L-aminobutyrylglycine (Ophtalmate), or any combination thereof. Each possibility is a separate embodiment.

[0394] According to some embodiments, at least about 4-28% of the koku taste substances, out of the total koku taste substances, is gamma-glutamyl-Glycine. For example, 40%, 42%, 44%, 46%, 48%, 50%, 51%, 51.9%, 52%, 53%, 54%, 55%, 57%, 59%, 60% of the koku taste substances, out of the total koku taste substances, is gamma-glutamyl-Glycine. Each possibility is a separate embodiment.

[0395] According to some embodiments, at least about 0.5-30% of the koku taste substances, out of the total koku taste substances, is gamma-glutamyl-Valine. For example, 3%, 4%, 6%, 8%, 10%, 12%, 14%, 16%, 17%, 17.5%, 18%, 19%, 20%, 22%, 24%, 26%, 28%, 30% of the koku taste substances, out of the total koku taste substances, is gamma-glutamyl-Valine. Each possibility is a separate embodiment.

[0396] According to some embodiments, at least about 1-25% of the koku taste substances, out of the total koku taste substances, is gamma-glutamyl-Serine. For example, 1%, 2%, 3%, 4%, 5, 7%, 9%, 10%, 11%, 12%, 13%, 15%, 17%, 19%, 21%, 23%, 25% of the koku taste substances, out of the total koku taste substances, is gamma-glutamyl-Serine. Each possibility is a separate embodiment.

[0397] According to some embodiments, at least about 1-30% of the koku taste substances, out of the total koku substances, are selected from gamma-glutamyl-Arginine, gamma- glutamyl-Glutamate, gamma-glutamyl-Alanine, gamma-glutamyl-Histidine, gamma-glutamyl- Glutamine, gamma-glutamyl-Threonine, gamma-glutamyl-Methionine, gamma-glutamyl- Phenylalanine and gamma-glutamyl-Proline, or any combination thereof. Each possibility is a separate embodiment. For example, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 17.9%, 18%, 19%, 20%, 22%, 24%, 26%, 28%, 30% of the koku taste substances, out of the total koku substances, are selected from gamma-glutamyl-Arginine, gamma-glutamyl-Glutamate, gamma-glutamyl-Alanine, gamma-glutamyl-Histidine, gamma-glutamyl-Glutamine, gamma- glutamyl-Threonine, gamma-glutamyl-Methionine, gamma-glutamyl-Phenylalanine and gamma-glutamyl-Proline, or any combination thereof. Each possibility is a separate embodiment.

[0398] According to some embodiments, at least about 0.3-70 mg / lOOg dry FM is gamma- glutamyl-Glycine. For example, 40, 42, 44, 46, 48, 49, 50, 51, 51.9, 52, 53, 53.7, 54, 55, 56, 57, 58, 59, 60, 62, 64, 66, 68, 70 mg / lOOg dry FM is gamma-glutamyl-Glycine. Each possibility is a separate embodiment.

[0399] According to some embodiments, at least about 0.4-45 mg / lOOg dry FM is gamma- glutamyl-Valine. For example, 12, 13, 14, 15, 16, 17, 17.6, 18, 19, 20, 21, 22, 23, 24, 25, 26,

[0400] 26.5, 27, 28, 29, 30, 31, 32, 33, 33.5, 34, 35, 37, 39, 40, 41, 43, 45 mg / lOOg dry FM is gamma- glutamyl-Valine. Each possibility is a separate embodiment.

[0401] According to some embodiments, at least about 0.01-30 mg / lOOg dry FM is gamma- glutamyl-Serine. For example, 5, 6, 7, 8, 9, 10, 11, 11.1, 12, 13, 14, 15, 15.4, 16, 17, 18, 19, 19.4, 20, 21, 22, 24, 26, 28, 30 mg / lOOg dry FM is gamma-glutamyl-Serine. Each possibility is a separate embodiment.

[0402] According to some embodiments, at least about 0.2-180 mg / lOOg dry FM is Ornithine. For example, 9, 10, 12, 14, 16, 17, 18, 19, 19.1, 20, 20.9, 21, 22, 23, 24, 25, 26, 28, 30, 32, 33, 34, 35 mg / lOOg dry FM is Ornithine. Each possibility is a separate embodiment.

[0403] According to some embodiments, at least about 0.05-20 mg / lOOg dry FM is gamma- Glutamyl-valyl-glycine. For example, 0.5, 0.7, 0.9, 1, 1.1, 1.2, 1.3, 1.5, 1.7, 1.9, 2, 2.1, 2.5, 3,

[0404] 3.5, 4, 4.5, 4.7, 5, 5.6, 6, 7, 8, 9, 9.7, 10, 11, 12, 13, 14, 15, 16, 18, 20, 22, 24, 26, 28, 30 mg / lOOg dry FM is gamma-Glutamyl-valyl-glycine. Each possibility is a separate embodiment.

[0405] According to some embodiments, at least about 0.2-12 mg / lOOg dry FM is gamma- glutamyl-Lysine. For example, 0.5, 0.6, 0.7, 0.8, 0.9, 1, 1.1, 1.3, 1.5, 1.7, 1.9, 2, 2.1, 2.5, 3, 3.5, 4, 4.5, 5, 5.5, 6, 6.5, 7, 7.5, 7.8, 8, 9, 10, 11, 12, 13, 14, 16, 18, 20, 22, 24, 25 mg / lOOg dry FM is gamma-glutamyl-Lysine. Each possibility is a separate embodiment. According to some embodiments, at least about 0.01-25 mg / lOOg dry FM is gamma- glutamyl-L-aminobutyrylglycine (Ophtalmate). For example, 0.1, 0.5, 0.7, 0.8, 0.9, 1, 1.5, 1.9, 2, 2.5, 2.7, 2.9, 3, 3.5, 4, 4.4, 4.5, 5, 5.5, 6, 6.5, 7, 7.5, 8, 9, 9.8, 10, 11, 12, 13, 14, 15, 17, 19, 21, 22, 23, 24, 25 mg / lOOg dry FM is gamma-glutamyl-L-aminobutyrylglycine (Ophtalmate). Each possibility is a separate embodiment.

[0406] Sour substances

[0407] According to some embodiments, the sour taste substances may include one or more of: Lactic acid, Fumaric acid, Succinic acid, Malic acid, Pyruvic acid and / or Citric acid. Each possibility is a separate embodiment.

[0408] According to some embodiments, the taste substances having a sour taste may include one or more of Lactic acid, Fumaric acid, Succinic acid, Malic acid, Pyruvic acid and / or Citric acid or any combination thereof. Each possibility is a separate embodiment.

[0409] According to some embodiments, the taste substances having a sour taste may be Lactic acid.

[0410] According to some embodiments, about 80-99.9% of the sour taste substances, out of the total sour taste substances is Lactic acid. For example, about 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 93%, 95%, 97%, 98%, 98.5%, 98.9%, 99%, 99.1%, 99.3%. 99.5%, 99.7, 99.9% of the sour taste substances, out of the total sour taste substances is Lactic acid. Each possibility is a separate embodiment.

[0411] 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, Succinic acid, Malic acid, Pyruvic acid and Citric acid, or any combination thereof. Each possibility is a separate embodiment. For example, about 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 93%, 95%, 97%, 98%, 98.5%, 98.9%, 99%, 99.1%, 99.3%. 99.5%, 99.7, 99.9% of the sour taste substances, out of the total sour taste substances are selected from Lactic acid, Fumaric acid, Succinic acid, Malic acid, Pyruvic acid and Citric acid, or any combination thereof. Each possibility is a separate embodiment.

[0412] According to some embodiments, about 26-11050 mg / lOOg dry FM selected from Lactic acid, Fumaric acid, Succinic acid, Malic acid, Pyruvic acid and Citric acid, or any combination thereof. Each possibility is a separate embodiment. For example, about 26, 30, 35, 40, 50, 100, 200, 300, 500, 700, 1000, 2000, 3000, 4000, 5000, 6000, 7000, 8000, 9000, 9200, 9500, 10000, 11000, 11050 mg / lOOg dry FM, selected from Lactic acid, Fumaric acid, Succinic acid, Malic acid, Pyruvic acid and Citric acid, or any combination thereof. Each possibility is a separate embodiment.

[0413] According to some embodiments, about 17-161 mg / lOOg dry FM selected from Lactic acid, Fumaric acid, Succinic acid, Malic acid, Pyruvic acid and Citric acid, or any combination thereof. Each possibility is a separate embodiment. For example, aboutl7,20,22,30,40,50,60, 70, 75, 80, 85, 88, 90, 95, 100, 120, 121,125, 130, 134 mg / lOOg dry FM, selected from Lactic acid, Fumaric acid, Succinic acid, Malic acid, Pyruvic acid and Citric acid, or any combination thereof. Each possibility is a separate embodiment.

[0414] According to some embodiments, about 27-415mg / 100g dry FM selected from Lactic acid, Fumaric acid, Succinic acid, Malic acid, Pyruvic acid and Citric acid, or any combination thereof. Each possibility is a separate embodiment. For example, about 27,30,35,40,45,50,55, 60, 65, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 250, 300, 350, 400, 410, 415 / 100g dry FM, selected from Lactic acid, Fumaric acid, Succinic acid, Malic acid, Pyruvic acid and Citric acid, or any combination thereof. Each possibility is a separate embodiment.

[0415] According to some embodiments, about 41-99.9% of the sour taste substances, out of the total sour substances, is Lactic acid. For example, about 41%, 41.6%, 42%, 44%, 46%, 50%, 52%, 55%, 60%, 65%, 70%, 73%, 75%, 80%, 85%, 90%, 95%, 97%, 98%, 99.9% of the sour taste substances, out of the total sour substances, is Lactic acid. Each possibility is a separate embodiment.

[0416] According to some embodiments, about 90-99.9% of the sour taste substances, out of the total sour substances, is Lactic acid. According to some embodiments, about 43 -62% of the sour taste substances, out of the total sour substances, is Lactic acid. According to some embodiments, about 59 -88% of the sour taste substances, out of the total sour substances, is Lactic acid.

[0417] According to some embodiments, about 50-3247 mg / lOOg dry FM is Lactic acid. For example, about 50, 163, 100, 124, 200, 300, 400, 500, 1000, 2349, 2500, 2000, 2500, 2706, 3000, 3247 mg / lOOg dry FM is Lactic acid. Each possibility is a separate embodiment. According to some embodiments, about 10-9142 mg / lOOg dry FM is Lactic acid. According to some embodiments, about 22-134 mg / lOOg dry FM is Lactic acid. According to some embodiments, about 37-345 mg / lOOg dry FM is Lactic acid.

[0418] According to some embodiments, at least about 9.5 mg / lOOg dry FM is Lactic acid. According to some embodiments, at least about 10.5 mg / lOOg dry FM is Lactic acid.

[0419] According to some embodiments, about 0.0016-18% of the sour taste substances, out of the total sour substances, is Succinic acid For example, about 0.0016%, 0.002%, 0.001%, 0.01%, 0.1%, 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18% of the sour taste substances, out of the total sour substances, is Succinic acid. Each possibility is a separate embodiment.

[0420] According to some embodiments, about 0.0016%-0.0024% of the sour taste substances, out of the total sour substances, is Succinic acid. According to some embodiments, about 12-18% of the sour taste substances, out of the total sour substances, is Succinic acid. According to some embodiments, about 11-17% of the sour taste substances, out of the total sour substances, is Succinic acid.

[0421] According to some embodiments, about 4-29 mg / lOOg dry FM is Succinic acid. For example, about 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29 mg / lOOg dry FM is Succinic acid. Each possibility is a separate embodiment.

[0422] According to some embodiments, about 0.8-32 mg / lOOg dry FM is Succinic acid. According to some embodiments, about 9-25 mg / lOOg dry FM is Succinic acid. According to some embodiments, about 6-75 mg / lOOg dry FM is Succinic acid.

[0423] According to some embodiments, at least about 0.6-11 mg / lOOg dry FM is Succinic acid For example, at least about 0.6, 0.7, 0.8, 0.9, 1, 2, 4, 6, 8, 10, 11 mg / lOOg dry FM is Succinic acid Each possibility is a separate embodiment.

[0424] According to some embodiments, about 0.0014-17% of the sour taste substances, out of the total sour substances, is Citric acid For example, about 0.0014%, 0.0017%, 0.002%, 0.01%, 0.1%, 0.7%, 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17% of the sour taste substances, out of the total sour substances, is Citric acid. Each possibility is a separate embodiment. According to some embodiments, about 0.0014-0.002% of the sour taste substances, out of the total sour substances, is Citric acid, According to some embodiments, about 11- 17% of the sour taste substances, out of the total sour substances, is Citric acid. According to some embodiments, about 5-8% of the sour taste substances, out of the total sour substances, is Citric acid.

[0425] According to some embodiments, about 3.7-20.5 mg / lOOg dry FM is Citric acid For example, about 3.7, 4, 4.5, 4.6, 5, 5.5, 6, 6.5, 7, 7.5, 8, 8.5, 9, 10, 11, 11.4, 12, 13, 14, 15, 16, 17, 18, 19, 20, 20.5 mg / lOOg dry FM is Citric acid. Each possibility is a separate embodiment.

[0426] According to some embodiments, about 2-7mg / 100g dry FM is Citric acid. According to some embodiments, about 15-18 mg / lOOg dry FM is Citric acid. According to some embodiments, about 9-14mg / 100g dry FM is Citric acid.

[0427] According to some embodiments, at least about 1.5 mg / lOOg dry FM is Citric acid.

[0428] According to some embodiments, at least about 0.1-20% of the sour taste substances, out of the total sour taste substances are selected from Fumaric acid, Succinic acid, Malic acid, Pyruvic acid and Citric acid, or any combination thereof. Each possibility is a separate embodiment. For example, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8% 0.9%, 1%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.8%, 2%, 3%, 5%, 7%, 9%, 11% of the sour taste substances, out of the total sourtaste substances are selected from Fumaric acid, Succinic acid, Malic acid, Pyruvic acid and Citric acid, or any combination thereof. Each possibility is a separate embodiment.

[0429] According to some embodiments, at least about 8-10500 mg / lOOg dry FM is Lactic acid. For example, 4000, 4100, 4200, 4300, 4500, 4600, 4700, 4800, 4900, 4950, 4960, 4970, 4980, 4990, 5000, 5011, 5020, 5030, 5040, 5050, 5100, 5150, 5200, 5300, 5500, 5700, 5900, 6100, 6300, 6500, 6700, 6900, 7100, 7150, 7200, 7250, 7300, 7370, 7400, 7500, 8000, 8500, 9000, 9500, 10000, 10500 mg / lOOg dry FM is Lactic acid. Each possibility is a separate embodiment.

[0430] According to some embodiments, at least about 0.1-7% of the sour taste substances, out of the total sour taste substances, is Fumaric acid. For example, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.66%, 0.7%, 0.8%, 0.9%, 1%, 2%, 3%, 4%, 5%, 6%, 7%, of the sour taste substances, out of the total sour taste substances, is Fumaric acid. Each possibility is a separate embodiment.

[0431] According to some embodiments, at least about 1-50 mg / lOOg dry FM is Fumaric acid. For example, 30, 31, 33, 35, 37, 39, 41, 43, 45, 46, 47, 48, 49, 49.4, 49.7, 50, 51, 53, 55, 57, 59, 60, 61, 63, 65, 67, 69, 70 mg / lOOg dry FM is Fumaric acid. Each possibility is a separate embodiment.

[0432] Fatty-Mouthfeel substances

[0433] According to some embodiments, the Fatty-Mouthfeel taste substances may include one or more of: Linoleic acid, Oleic acid, Palmitic acid, Stearic acid, Behenic acid, Palmitoleic acid, Ricinoleic acid, Arachidic acid, cis-ll-Eicosenoic acid, Myristic acid, Linolenic acid, 14- Methylhexadecanoic acid, Lignoceric acid, Pentadecanoic acid, Eicosapentaenoic acid, Rosmarinic acid, Tricosanoic acid and / or cis-10-Nonadecenoic acid. Each possibility is a separate embodiment.

[0434] According to some embodiments, the taste substances having a fatty-mouthfeel taste are selected from Linoleic acid, Oleic acid, Palmitic acid and Stearic acid, or any combination thereof. Each possibility is a separate embodiment.

[0435] According to some embodiments, the taste substances having a fatty-mouthfeel taste may further include one or more of Behenic acid, Palmitoleic acid, Ricinoleic acid, Arachidic acid, cis-ll-Eicosenoic acid, Myristic acid, Linolenic acid, 14-Methylhexadecanoic acid, Lignoceric acid, Pentadecanoic acid, Eicosapentaenoic acid, Rosmarinic acid, Tricosanoic acid and / or cis-10-Nonadecenoic acid, or any combination thereof. Each possibility is a separate embodiment.

[0436] According to some embodiments, at least about 80-99.9% of the Fatty-Mouthfeel taste substances, out of the total Fatty-Mouthfeel taste substances are selected from Linoleic acid, Oleic acid, Palmitic acid and Stearic acid, or any combination thereof. Each possibility is a separate embodiment. For example, about 80%, 85%, 88%, 89%, 90%, 91%, 93%, 95%, 96%, 97%, 98%, 98.4%, 99%, 99.2%, 99.4%, 99.5%, 99.6%, 99.7%, 99.8%, 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 and Stearic acid, or any combination thereof. Each possibility is a separate embodiment. According to some embodiments, about 0.5-2.5% of the fatty-mouthfeel taste substances, out of the total Fatty-Mouthfeel taste substances are selected from Behenic acid, Palmitoleic acid, Ricinoleic acid, Arachidic acid, cis-ll-Eicosenoic acid, Myristic acid, Linolenic acid, 14-Methylhexadecanoic acid, Lignoceric acid, Pentadecanoic acid, Eicosapentaenoic acid, Rosmarinic acid, Tricosanoic acid and cis-10-Nonadecenoic acid, or any combination thereof. Each possibility is a separate embodiment. For example, about 0.5%, 0.6%, 0.8%, 0.9%, 1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, 2%, 2.3%, 2.5% of the Fatty- Mouthfeel taste substances, out of the total Fatty-Mouthfeel taste substances are selected from Behenic acid, Palmitoleic acid, Ricinoleic acid, Arachidic acid, cis-ll-Eicosenoic acid, Myristic acid, Linolenic acid, 14-Methylhexadecanoic acid, Lignoceric acid, Pentadecanoic acid, Eicosapentaenoic acid, Rosmarinic acid, Tricosanoic acid and cis-10-Nonadecenoic acid, or any combination thereof. Each possibility is a separate embodiment.

[0437] According to some embodiments, about 2.5-3870 mg / lOOg dry FM are selected from Linoleic acid, Oleic acid, Palmitic acid and Stearic acid, or any combination thereof. Each possibility is a separate embodiment. For example, about 2.5, 3, 5, 8, 10, 50, 100, 200, 400, 600, 800, 900, 930, 950, 1000, 1300, 1600, 1900, 2000, 2400, 2800, 3000, 3100, 3200, 3250, 3400, 3600, 3800, 3870 mg / lOOg dry FM, are selected from Linoleic acid, Oleic acid, Palmitic acid and Stearic acid, or any combination thereof. Each possibility is a separate embodiment.

[0438] According to some embodiments, about 4-11 mg / lOOg dry FM are selected from Linoleic acid, Oleic acid, Palmitic acid and Stearic acid, or any combination thereof. Each possibility is a separate embodiment. For example, about 4, 5, 6, 7, 7.5, 8, 9, 10, 11 mg / lOOg dry FM, are selected from Linoleic acid, Oleic acid, Palmitic acid and Stearic acid, or any combination thereof. Each possibility is a separate embodiment.

[0439] According to some embodiments, about 0.3-105 mg / lOOg dry FM are selected from Linoleic acid, Oleic acid, Palmitic acid and Stearic acid, or any combination thereof. Each possibility is a separate embodiment. For example, about 0.3, 0.5, 1, 1.2, 1.4, 1.8, 2, 10, 20, 30, 40, 50, 55, 58, 59, 60, 70, 80, 85, 88, 89, 90, 100, 105 mg / lOOg dry FM, are selected from Linoleic acid, Oleic acid, Palmitic acid and Stearic acid, or any combination thereof. Each possibility is a separate embodiment.

[0440] According to some embodiments, about 0.001-67 mg / lOOg dry FM are selected from Linoleic acid, Oleic acid, Palmitic acid and Stearic acid, or any combination thereof. Each possibility is a separate embodiment. For example, about 0.001, 0.03, 0.06, 0.07, 0.09, 0.096, 0.1, 0.12, 0.15, 0.16, 0.2, 0.3, 0.5, 0.55, 1, 1.2, 1.4, 1.8, 2, 10, 20, 30, 40, 50, 55, 56, 59, 60, 62, 65, 67 mg / lOOg dry FM, are selected from Linoleic acid, Oleic acid, Palmitic acid and Stearic acid, or any combination thereof. Each possibility is a separate embodiment.

[0441] According to some embodiments, about 0.07-0.2 mg / lOOg dry FM are selected from Linoleic acid, Oleic acid, Palmitic acid and Stearic acid, or any combination thereof. Each possibility is a separate embodiment.

[0442] According to some embodiments, about 0.001-0.96 mg / lOOg dry FM are selected from Linoleic acid, Oleic acid, Palmitic acid and Stearic acid, or any combination thereof. Each possibility is a separate embodiment.

[0443] According to some embodiments, about 31-72% of the fatty-mouthfeel taste substances, out of the total Fatty-Mouthfeel taste substances, is Linoleic acid. For example, about 31%, 32%, 35%, 39%, 40%, 45%, 49%, 50%, 55%, 60%, 70%, 72% of the fatty-mouthfeel taste substances, out of the total Fatty-Mouthfeel taste substances, is Linoleic acid. Each possibility is a separate embodiment.

[0444] According to some embodiments, about 39-59% of the fatty-mouthfeel taste substances, out of the total Fatty-Mouthfeel taste substances, is Linoleic acid According to some embodiments, about 48-72% of the fatty-mouthfeel taste substances, out of the total Fatty-Mouthfeel taste substances, is Linoleic acid. According to some embodiments, about 31-47% of the fatty-mouthfeel taste substances, out of the total Fatty-Mouthfeel taste substances, is Linoleic acid.

[0445] According to some embodiments, about 3-560 mg / lOOg dry FM is Linoleic acid. For example, about 3, 4, 5, 10, 15, 20, 23, 50, 100, 150, 200, 232, 250, 300, 350, 400, 450, 460, 466, 500, 550, 560 mg / lOOg dry FM is Linoleic acid. Each possibility is a separate embodiment.

[0446] According to some embodiments, about 1-1624 mg / lOOg dry FM is Linoleic acid. According to some embodiments, about 3-6 mg / lOOg dry FM is Linoleic acid. According to some embodiments, about 0.8-35 mg / lOOg dry FM is Linoleic acid.

[0447] According to some embodiments, at least about 0.7-3 mg / lOOg dry FM is Linoleic acid. For example, at least about 0.7, 0.8, 0.9, 1, 2, 3 mg / lOOg dry FM is Linoleic acid. Each possibility is a separate embodiment. According to some embodiments, about 10-52% of the fatty-mouthfeel taste substances, out of the total Fatty-Mouthfeel taste substances, is Oleic acid. For example, about 10%, 13%, 15%, 20%, 25%, 30%, 35%, 37%, 38%, 40%, 43%, 45%, 50%, 52% of the fattymouthfeel taste substances, out of the total Fatty-Mouthfeel taste substances, is Oleic acid. Each possibility is a separate embodiment.

[0448] According to some embodiments, about 30-45% of the fatty-mouthfeel taste substances, out of the total Fatty-Mouthfeel taste substances, is Oleic acid. According to some embodiments, about 10-15% of the fatty-mouthfeel taste substances, out of the total Fatty- Mouthfeel taste substances, is Oleic acid. According to some embodiments, about 35-52% of the fatty-mouthfeel taste substances, out of the total Fatty-Mouthfeel taste substances, is Oleic acid.

[0449] According to some embodiments, about 0.8-423 mg / lOOg dry FM is Oleic acid. For example, about 0.8, 0.95, 1, 5, 10, 15, 20, 26, 30, 50, 100, 150, 178, 180, 200, 230, 250, 300, 350, 353, 400, 423 mg / lOOg dry FM is Oleic acid. Each possibility is a separate embodiment.

[0450] According to some embodiments, about 2-1204 mg / lOOg dry FM is Oleic acid. According to some embodiments, about 0.6-1.1 mg / lOOg dry FM is Oleic acid. According to some embodiments, about 0.5-37mg / 100g dry FM is Oleic acid.

[0451] According to some embodiments, at least about 0.3-2.5 mg / lOOg dry FM is Oleic acid. For example, at least about 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1, 1.5, 2, 2.5 mg / lOOg dry FM is Oleic acid. Each possibility is a separate embodiment.

[0452] According to some embodiments, about 6-24% of the fatty-mouthfeel taste substances, out of the total Fatty-Mouthfeel taste substances, is Palmitic acid. For example, about 6%, 8%, 9%, 10%, 11%, 15%, 20%, 24%, 25% of the fatty-mouthfeel taste substances, out of the total Fatty-Mouthfeel taste substances, is Palmitic acid. Each possibility is a separate embodiment.

[0453] According to some embodiments, about 6-10% of the fatty-mouthfeel taste substances, out of the total Fatty-Mouthfeel taste substances, is Palmitic acid. According to some embodiments, about 16-24% of the fatty-mouthfeel taste substances, out of the total Fatty-Mouthfeel taste substances, is Palmitic acid. According to some embodiments, about 9- 13% of the fatty-mouthfeel taste substances, out of the total Fatty-Mouthfeel taste substances, is Palmitic acid.

[0454] According to some embodiments, about 1-91 mg / lOOg dry FM is Palmitic acid. For example, about 1, 1.5, 5, 6, 10, 15, 20, 26, 30, 39, 50, 70, 76, 90, 91 mg / lOOg dry FM is Palmitic acid. Each possibility is a separate embodiment.

[0455] According to some embodiments, about 0.25-275 mg / lOOg dry FM is Palmitic acid. According to some embodiments, about 0.9-1.7 mg / lOOg dry FM is Palmitic acid. According to some embodiments, about 0.1-10mg / 100g dry FM is Palmitic acid.

[0456] According to some embodiments, at least about 0.11-0.30 mg / lOOg dry FM is Palmitic acid. For example, at least about 0.11, 0.12, 0.13, 0.14, 0.15, 0.16, 0.18, 0.20, 0.22, 0.24, 0.25, 0.27, 0.29, 0.3 mg / lOOg dry FM is Palmitic acid. Each possibility is a separate embodiment.

[0457] According to some embodiments, at least about 35-70% of the fatty-mouthfeel taste substances, out of the total fatty-mouthfeel taste substances, is Linoleic acid. For example, 40%, 42%, 44%, 46%, 48%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 60%, 62%, 64%, 64%, 66%, 68%, 70% of the fatty-mouthfeel taste substances, out of the total fatty-mouthfeel taste substances, is Linoleic acid. Each possibility is a separate embodiment.

[0458] According to some embodiments, at least about 10-50% of the fatty-mouthfeel taste substances, out of the total fatty-mouthfeel taste substances, is Oleic acid. For example, 20%, 22%, 24%, 26%, 28%, 29%, 30%, 31%, 31.5%, 32%, 33%, 34%, 36%, 38%, 40%, 42%, 44%, 46%, 48%, 50% of the fatty-mouthfeel taste substances, out of the total fatty-mouthfeel taste substances, is Oleic acid. Each possibility is a separate embodiment.

[0459] According to some embodiments, at least about 0.8-1800 mg / lOOg dry FM is Linoleic acid. For example, 900, 950, 1000, 1050, 1100, 1120, 1140, 1150, 1160, 1170, 1176.8, 1180, 1190, 1200, 1250, 1300, 1350, 1370, 1390, 1400, 1407.5, 1410, 1420, 1430, 1450, 1500, 1550, 1570, 1580, 1590, 1600, 1610, 1620, 1624, 1630, 1640, 1650, 1660, 1670, 1690, 1700, 1730, 1750, 1770, 1790, 1800 mg / lOOg dry FM is Linoleic acid. Each possibility is a separate embodiment.

[0460] According to some embodiments, at least about 0.5-1200 mg / lOOg dry FM is Oleic acid. For example, 400, 450, 500, 550, 570, 590, 600, 605, 610, 613, 615, 616, 617, 618, 619, 620, 621, 622, 623, 624, 625, 630, 650, 670, 690, 710, 730, 750, 770, 790, 800, 805, 810, 811, 812, 813, 813.3, 814, 815, 816, 817, 819, 820, 830, 850, 870, 890, 900, 930, 950, 970, 990, 1000, 1010, 1020, 1023, 1025, 1026, 1027, 1029, 1030, 1050, 1090, 1110, 1130, 1150, 1170, 1190, 1200 mg / lOOg dry FM is Oleic acid. Each possibility is a separate embodiment.

[0461] According to some embodiments, at least about 0.14-300 mg / lOOg dry FM is Palmitic acid. For example, 50, 70, 90, 100, 120, 140, 150, 160, 165, 167, 168, 170, 180, 190, 200, 210, 212, 214, 216, 218, 218.9, 220, 222, 224, 226, 228, 230, 240, 250, 260, 265, 270, 274, 275, 276, 278, 280, 300, 310, 320, 330, 340, 350, 360, 370, 380, 400 mg / lOOg dry FM is Palmitic acid. Each possibility is a separate embodiment.

[0462] According to some embodiments, at least about 0.02-140 mg / lOOg dry FM is Stearic acid. For example, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 100.1, 105, 110, 115, 116, 117, 118, 120, 140, 160, 180, 200, 210, 220, 230, 240, 250 mg / lOOg dry FM is Stearic acid. Each possibility is a separate embodiment.

[0463] Maillard precursors taste substances.

[0464] According to some embodiments, the Maillard precursors substances may include one or more of: Glycerol and Pyroglutamic acid. Each possibility is a separate embodiment.

[0465] 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.

[0466] According to some embodiments, about 80-99.9% of the Maillard precursors substances, out of the total Maillard precursors substances, are Glycerol and / or Pyroglutamic acid. Each possibility is a separate embodiment. For example, 80%, 83%, 85%, 87%, 89%, 90%, 93%, 95%, 97%, 98%, 99%, 99.9%, 99.9% of the Maillard precursors substances, out of the total Maillard precursors substances, are Glycerol and / or Pyroglutamic acid. Each possibility is a separate embodiment.

[0467] According to some embodiments, about 182-795 mg / lOOg dry FM are Glycerol and / or Pyroglutamic acid. Each possibility is a separate embodiment. For example, about 182, 190, 200, 220, 230, 240, 250, 270, 300, 320, 340, 360, 380, 400, 410, 415, 420, 450, 460, 500, 550, 600, 660, 680, 700, 750, 780, 795 mg / lOOg dry FM, are Glycerol and / or Pyroglutamic acid. Each possibility is a separate embodiment. According to some embodiments, about 45-86 mg / lOOg dry FM are Glycerol and / or Pyroglutamic acid. Each possibility is a separate embodiment. For example, about 45, 47, 49, 50, 51, 53, 55, 57, 59, 60, 61, 62, 64, 66, 68, 70, 71, 73, 75, 79, 80, 81, 83, 84, 86 mg / lOOg dry FM, are Glycerol and / or Pyroglutamic acid. Each possibility is a separate embodiment.

[0468] According to some embodiments, about 130-307 mg / lOOg dry FM are Glycerol and / or Pyroglutamic acid. Each possibility is a separate embodiment. For example, about 130, 140, 150, 160, 165, 170, 180, 185, 188, 190, 200, 210, 220, 230, 240, 250, 255. 260, 27, 280, 290, 300, 305, 307 mg / lOOg dry FM, are Glycerol and / or Pyroglutamic acid. Each possibility is a separate embodiment.

[0469] According to some embodiments, about 40-98% of the Maillard precursors substances, out of the total Maillard precursors substances, is Glycerol For example, about 40%, 50%, 55%, 57%, 60%, 65%, 70%, 75%, 80%, 82%, 90%, 95%, 98% of the Maillard precursors substances, out of the total Maillard precursors substances, is Glycerol. Each possibility is a separate embodiment.

[0470] According to some embodiments, about 65-98% of the Maillard precursors substances, out of the total Maillard precursors substances, is Glycerol. According to some embodiments, about 40-60% of the Maillard precursors substances, out of the total Maillard precursors substances, is Glycerol. According to some embodiments, about 45-68% of the Maillard precursors substances, out of the total Maillard precursors substances, is Glycerol.

[0471] According to some embodiments, about 28-408 mg / lOOg dry FM is Glycerol. For example, about 28, 30, 31, 40, 45, 50, 60, 70, 80, 90, 100, 107, 110, 120, 150, 200, 205, 220, 240, 260, 280, 300, 320, 340, 360, 380, 400, 408 mg / lOOg dry FM is Glycerol. Each possibility is a separate embodiment.

[0472] According to some embodiments, about 119-577 mg / lOOg dry FM is Glycerol. According to some embodiments, about 28-35 mg / lOOg dry FM is Glycerol. According to some embodiments, about 70-150 mg / lOOg dry FM is Glycerol.

[0473] According to some embodiments, at least about 22-100 mg / lOOg dry FM is Glycerol. For example, at least about 22, 25, 28, 30, 28, 30, 40, 50, 60, 70, 80, 90, 100 mg / lOOg dry FM is Glycerol. Each possibility is a separate embodiment. According to some embodiments, about 14-60% of the Maillard precursors substances, out of the total Maillard precursors substances, is Pyroglutamic acid. For example, about 14%, 15%, 18%, 20%, 25%, 30%, 40%, 43%, 50%, 55%, 57%, 60% of the Maillard precursors substances, out of the total Maillard precursors substances, is Pyroglutamic acid. Each possibility is a separate embodiment.

[0474] According to some embodiments, about 14-22% of the Maillard precursors substances, out of the total Maillard precursors substances, is Pyroglutamic acid. According to some embodiments, about 40-60% of the Maillard precursors substances, out of the total Maillard precursors substances, is Pyroglutamic acid. According to some embodiments, about 65-97% of the Maillard precursors substances, out of the total Maillard precursors substances, is Pyroglutamic acid.

[0475] According to some embodiments, about 25-97mg / 100g dry FM mg / lOOg dry FM is Pyroglutamic acid. For example, about 25, 30, 31, 40, 45, 50, 60, 70, 80, 81, 90, 97 mg / lOOg dry FM is Pyroglutamic acid. Each possibility is a separate embodiment.

[0476] According to some embodiments, about 16-153 mg / lOOg dry FM is Pyroglutamic acid. According to some embodiments, about 26-37 mg / lOOg dry FM is Pyroglutamic acid. According to some embodiments, about 35-143 mg / lOOg dry FM is Pyroglutamic acid.

[0477] According to some embodiments, at least about 14-40 mg / lOOg dry FM is Pyroglutamic acid. For example, at least about 14, 15, 16, 20, 30, 35, 40 mg / lOOg dry FM is Pyroglutamic acid. Each possibility is a separate embodiment.

[0478] According to some embodiments, at least about 65-95% of the Maillard precursors substances, out of the total Maillard precursors substances, is Glycerol. For example, 70%, 73%, 75%, 77%, 79%, 80%, 81%, 82%, 83%, 84%, 85%, 86%, 88%, 90%, 91%, 93%, 95% of the Maillard precursors substances, out of the total Maillard precursors substances, is Glycerol. Each possibility is a separate embodiment.

[0479] According to some embodiments, at least about 15-55% of the Maillard precursors substances, out of the total Maillard precursors substances, is Pyroglutamic acid. For example, 5%, 6%, 8%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 23%, 25%, 27%, 29%, 30% of the Maillard precursors substances, out of the total Maillard precursors substances, is Pyroglutamic acid. Each possibility is a separate embodiment. According to some embodiments, at least about 22-700 mg / lOOg dry FM is Glycerol. For example, 250, 270, 290, 300, 310, 330, 350, 360, 365, 370, 380, 390, 400, 410, 420, 430, 440, 443, 450, 500, 550, 600, 650, 700 mg / lOOg dry FM is Glycerol. Each possibility is a separate embodiment.

[0480] According to some embodiments, at least about 13-184 mg / lOOg dry FM is Pyroglutamic acid. For example, 60, 70, 75, 77, 79, 80, 81, 82, 83, 84, 85, 86, 88, 90, 100, 110 mg / lOOg dry FM is Pyroglutamic acid. Each possibility is a separate embodiment.

[0481] According to some embodiments, the flavor material comprises at least about 4% nonvolatile substances having a sweet taste, at least about 3% non-volatile substances having a koku and / or umami taste, at least about 50% non-volatile substances having a sour taste, at least about 15% non-volatile substances having a fatty-mouthfeel taste, at least about 4% non-volatile substances having a bitter taste, and at least about 4% Maillard precursors substances, out of the total amount of non-volatile substances. Each possibility is a separate embodiment.

[0482] 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 toward particular food applications. According to some embodiments, the flavor base is plant-based (vegetarian / vegan).

[0483] 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 addition 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.

[0484] According to some embodiments, the food product may be a ready-to-cook food product, stew, sauce, and / or condiment.

[0485] 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.

[0486] EXAMPLES

[0487] In the following examples, the oilseeds and plants and / or oilseeds and plants products derived flavor material demonstrated a characteristic volatile and non-volatile metabolites fingerprint. The metabolites were identified and divided into eight groups of volatile substances: bitter substances, sweet substances, umami substances, koku substances, sour substances, fatty-mouthfeel, Maillard precursors substances, and four groups of volatile aroma compounds: cheesy, veggie& herbal, nutty and woody.

[0488] 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 / 100 g of dry matter.

[0489] Example 1 - Identification of non-volatile fingerprints of oilseeds and plants and oilseeds and plants products fermentation-derived flavor materials (FMs)

[0490] Oilseed used in the experiments included sunflower seeds, pumpkin seeds, sesame seeds, sunflower flour, pumpkin flour, rapeseed, flax seed and / or products derived therefrom.

[0491] The fermentation-derived FMs were produced as follows:

[0492] 1. Production of Enzymatic Biocatalyst: Dry or fresh oilseeds and plants, oilseeds and plants products, and / or agro-industrial waste produced during any kind of oilseeds and plants processing containing one or more plant materials and / or a product produced using one or more of the above, and / or agro-industrial waste produced during the processing of one or more of the above) were 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 720 hours under controlled humidity, temperature, and oxygen availability. For example, humidity was regulated at between 60 to 99% RH, temperature was regulated at between 20oC and 55oC, and oxygen was regulated at between 0 and 75%, with or without agitation, which in turn can be either continuous or intermittent.

[0493] 2. Preparation of secondary substrate oilseeds. The oilseeds used in (1) above, and / or other commodities industry side stream, such as cereal grains and / or legumes and / or seeds, and / or nuts, and / or plants, and / or vegetable, and / or fruit, and / or a product produced derived or prepared from 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 372 days.

[0494] 3. The mixture was mixed in the temperature range of 20-80°C between 1 and 360 days.

[0495] 4. Finally, the dry matter of the resulting mass was separated out using commonly known methods, and the resulting solution was concentrated as known in the art. Nonvolatile 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).

[0496] 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 TM 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.

[0497] 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.

[0498] As seen from the bar graphs of Figs. 1-8, Tables 1-7, and Tables 1A-7A the herein disclosed seeds and seeds product derived flavor material presents a characteristic nonvolatile fingerprint comprising bitter, sweet, umami, koku, sour, fatty-mouthfeel, and Maillard precursors substances. The results presented in Figs 1-8 and tables 1-7 represent FMs produced from sunflower seeds (also referred to as "SFS"). The results presented in Tables 1A-7A represent FMs produced from sunflower seeds, pumpkin seeds, sunflower flour, pumpkin flour, rapeseed, flax seed, sesame seeds, and / or products derived therefrom (also referred to hereinbelow as "ALL"). The average minimal and maximal concentrations values in mg / lOOg dry FM were calculated by analyzing a variety of flavor materials made with different substrates and strains described in the current invention and obtaining minimal and maximal values 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,)

[0499] In each flavor / sub-flavor category (i.e., bitter, sweet, umami, koku, sour, fattymouthfeel, and Mai Ila rd 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.

[0500] As seen in Fig. 1, the sunflower seed and sunflower seed products derived flavor material present an average non-volatile distribution characterized by about 4.0% nonvolatile substances having a sweet taste, about 1.0% non-volatile substances having a koku and / or umami taste, about 62.0% non-volatile substances having a sour taste, about 22.0% non-volatile substances having a fatty-mouthfeel taste, about 4.5% non-volatile substances having a bitter taste, and about 4.5% Mail la rd precursors substances out of the total amount of non-volatile substances.

[0501] As seen in Fig. 2, the sunflower seeds and sunflower seeds products derived flavor material present an average bitter profile comprising at least about 95% of the bitter taste substances selected from Isoleucine, Lysine, Histidine, Leucine, Phenylalanine, Valine, Methionine and Tryptophan.

[0502] Table 1. Bitter profile: Minimal and maximal values (in mg / lOOg dry FM) and average percentage (out of the total bitter substances) of the bitter taste substances detected in the sunflower seeds and sunflower seeds (SFS) derived flavor material.

[0503] * Out of the total bitter substances

[0504] ** The Average, minimal and maximal values are based on a variety of flavor products that were prepared as described herein.

[0505] Table 1A. Bitter profile: Minimal and maximal values (in mg / lOOg dry FM) and average percentage (out of the total bitter substances) of the bitter taste substances detected in the oilseeds (including, pumpkin, sesame, sunflower flour, pumpkin flour, rapeseed, flax seed ) and oilseeds products derived flavor material.

[0506] * Out of the total bitter substances; ** The Average, minimal and maximal values are basec on a variety of flavor products that were prepared as described herein. As shown in Table 1, in the bitter profile, out of the total bitter substances, two metabolites, Phenylalanine and Isoleucine were found to be present in an average percentage of at least 20%. Two metabolites, Arginine and Leucine were found to be present at an average percentage of at least 11%. Four metabolites, namely Valine, Histidine, Lysine, and Methionine, were found to have a significant percentage, with an average percentage of at least about 4.5%,. Tryptophan was found to be present at at least 2%. Other bitter metabolites, namely Tyrosine and Cystine, were found to comprise a total average of about 2%, out of the total bitter substances.

[0507] As further shown in Table 1, two metabolites, Phenylalanine and Isoleucine were found at an average amount of at least 50mg / 100 g dry material (dm). One metabolite was found with an average amount of at least 0.8 mg / 100 g dry namely, Arginine. One metabolite, Leucine, was found with an average amount of at least 36 mg / 100 g dm. Four metabolites, Valine, Histidine, Lysine, and Methionine, were found in with an average amount of at least about 11 mg / 100 g dm. Another metabolite, Tryptophan, was found with at least 7 mg / 100 g dm. Other bitter metabolites, Tyrosine and Cystine, were found at to comprise about 2% out of the total bitter substances.

[0508] As seen in Fig. 3, the sunflower seeds and sunflower seeds products derived flavor material present an average sweet profile comprising at least about 95% of the sweet taste substances selected from Glucose, Raffinose, Sucrose, Alanine, Fructose, Threonine, Proline, Serine, Glutamine and Glycine. Table 2. Sweet profile: Minimal and maximal values (in mg / lOOg dry FM) and average percentage (out of the total sweet substances) of the sweet taste substances detected in the sunflower seeds and sunflower seeds (SFS) derived flavor material.

[0509] * Out of the total sweet substances; ** The Average, minimal and maximal values are basec on a variety of flavor products that were prepared as described herein. Table 2A. Sweet profile: Minimal and maximal values (in mg / lOOg dry FM) and average percentage (out of the total sweet substances) of the sweet taste substances detected in the oilseeds and oilseeds derived flavor materia . * Out of the total sweet substances; ** The Average, minimal and maximal values are basec on a variety of flavor products that were prepared as described herein.

[0510] As shown in Table 2, in the sweet profile, out of the total sweet substances, one metabolite was found in significant amount with an average amount of at least 20%, namely Sucrose, three metabolites were found in significant amount, with an average percentage of at least about 11%, namely Glutamine and Raffinose and Glucose, another four metabolites were found with an average percentage of at least about 6.5%, namely Proline, Alanine, Serine and Fructose.

[0511] As seen in Fig. 4, the oilseeds and oilseeds 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.

[0512] Table 3. Umami profile: Minimal and maximal values (in mg / lOOg dry FM) and average percentage (out of the total umami substances) of the Umami taste substances detected in

[0513] * 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.

[0514] Table 3A. Umami profile: Minimal and maximal values (in mg / lOOg dry FM) and average percentage (out of the total umami substances) of the Umami taste substances detected in in the oilseeds and oilseeds derived flavor material.

[0515] * 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.

[0516] As shown in Table 3, in the umami profile, out of the total umami substances, one metabolite was found in a significant amount, with an average percentage of at least about 30%, namely Glutamate. Another metabolite was found with an average percentage of at least about 60%, namely Aspartate and another metabolite was found with an average percentage of at least about 6%, namely Betaine.

[0517] As further shown in Table 3, in the umami profile, one metabolite was found in significant amount, with a minimal amount of at least about 23 mg / lOOg dry FM namely Glutamate. Another metabolite was found with a minimal amount of at least 20 mg / lOOg dry FM, namely Aspartate and another metabolite found with a minimal amount of at least about 3 mg / lOOg dry FM namely, Betaine.

[0518] As seen in Fig. 5, the sunflower seed and sunflower seed products derived flavor material present an average koku profile comprising at least about 80% of the koku taste substances selected from: Ornithine, gamma-glutamyl-Glycine, and gamma-glutamyl-Valine, gamma-glutamyl-Serine, Ornithine, gamma-Glutamyl-valyl-glycine, gamma-glutamyl-Lysine and gamma-glutamyl-L-aminobutyrylglycine (Ophtalmate).

[0519] Table 4. Koku profile: Minimal and maximal values (in mg / lOOg dry FM) and average percentage (out of the total koku substances) of the koku taste substances detected in the in

[0520]

[0521] * 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.

[0522] Table 4A. Koku profile: Minimal and maximal values (in mg / lOOg dry FM) and average percentage (out of the total koku substances) of the koku taste substances detected in the in the oilseeds and oilseeds derived flavor material.

[0523]

[0524] * 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.

[0525] As shown in Table 4, in the koku profile, out of the total koku substances, one metabolite was found in a significant amount, with an average percentage of at least about 32% namely Ornithine, another metabolite with significant amount, with an average percentage of 23%, namely gamma-glutamyl-G lycine. Another metabolite was found with an average percentage of at least about 12%, namely gamma-glutamyl-Valine, Another metabolite was found with an average percentage of at least about 6.5% gamma-glutamyl- Serine. Three metabolites were found with an average percentage of at least about 3%, namely gamma-glutamyl-valyl-Glycine, gamma-glutamyl-Lysine and gamma-glutamyl- L- aminobutyrylglycine (Ophtalmate). The other koku metabolites, namely, gamma-glutamyl- Arginine, gamma-glutamyl-Glutamate, gamma-glutamyl-Alanine, gamma-glutamyl-Histidine, gamma-glutamyl-Glutamine, gamma-glutamyl-Threonine, gamma-glutamyl--Methionine, gamma-glutamyl-Phenylalanine and gamma-glutamyl-Proline, were found with a total average percentage of about 14%, out of the total koku substances.

[0526] As further shown in Table 4, in the koku profile, one metabolite exhibited an average amount of about 21 mg / lOOg dry FM, namely gamma-glutamyl-Glycine., and another two metabolites were found with a minimal amount of at least about 17 mg / lOOg dry matter, namely gamma-glutamyl-Valine and Ornithine. One more metabolite was found with a minimal amount of at least about 11 mg / lOOg dry matter, namely gamma-glutamyl-Serine. Three metabolites were found with a minimal amount at least about 5.4 mg / lOOg dry FM, namely gamma-Glutamyl-valyl-glycine, gamma-glutamyl--Lysine and gamma-glutamyl- aminobutyrylglycine (ophtalmate). The other koku metabolites, namely gamma-glutamyl- Arginine, gamma-glutamyl-Glutamate, gamma-glutamyl-Alanine, gamma-glutamyl-Histidine, gamma-glutamyl-Glutamine, gamma-glutamyl-Threonine, gamma-glutamyl-Methionine, gamma-glutamyl-Phenylalanine and gamma-glutamyl-Proline were found with a total average amount of about 18 mg / lOOg dry FM.

[0527] As seen in Fig. 6, the oilseeds and oilseeds products derived flavor material present an average sour profile comprising at least about 98% of the sour taste substances selected from Lactic acid.

[0528] Table 5. Sour profile: Minimal and maximal values (in mg / lOOg dry FM) and average percentage (out of the total sour substances) of the Sour taste substances detected in the in the sunflower seeds and sunflower seeds (SFS) derived flavor material.

[0529] * 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.

[0530] Table 5A. Sour profile: Minimal and maximal values (in mg / lOOg dry FM) and average percentage (out of the total sour substances) of the Sour taste substances detected in the in the oilseeds and oilseeds derived flavor material.

[0531] * 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.

[0532] As shown in Table 5, in the sour profile, one metabolite was found in a significant amount, with a minimal amount of at least about 2706 mg / lOOg dry FM and an average percentage of at least 98% out of the total sour substances, namely Lactic acid. The other sour metabolites, namely Fumaric acid, Succinic acid, Malic acid, Pyruvic acid, and Citric acid, were found with a total average percentage of about 1.0%, out of the total sour substances.

[0533] As further shown in Table 5, in the sour profile, one metabolite was found with an average amount of about 2706 mg / lOOg dry FM, namely Lactic acid. The other sour metabolites, namely Fumaric acid, Succinic acid, Malic acid, Pyruvic acid, and Citric acid were found with a total average amount of about 41.25 mg / lOOg dry FM.

[0534] As seen in Fig. 7, the sunflower seeds and sunflower seeds products derived flavor material present an average fatty-mouthfeel profile comprising at least about 97% of the fatty-mouthfeel taste substances selected from: Linoleic acid, Oleic acid, Palmitic acid, and Stearic acid.

[0535] Table 6. Fatty-Mouthfeel profile: Minimal and maximal values (in mg / lOOg dry FM) and average percentage (out of the total fatty-mouthfeel substances) of the fatty-mouthfeel taste substances detected in the in the sunflower seeds and sunflower seeds (SFS) derived flavor material.

[0536] * 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.

[0537] Table 6A. Fatty-Mouthfeel profile: Minimal and maximal values (in mg / lOOg dry FM) and average percentage (out of the total fatty-mouthfeel substances) of the fatty-mouthfeel taste substances detected in the in the oilseeds and oilseeds derived flavor material.

[0538] * 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.

[0539] As shown in Table 6, in the fatty-mouthfeel profile, one metabolite was found in significant amounts with an average amount of about 1624 mg / lOOg dry FM, and an average percentage of at least about 49%, namely Linoleic acid. Another metabolite was found with an average amount of about 353 mg / lOOg dry FM, and an average percentage of at least about 37% out of the total fatty-mouthfeel substances, namely Oleic acid. Another metabolite was found with an average amount of about 76 mg / lOOg dry FM, and an average percentage of at least about 8% out of the total fatty-mouthfeel substances, namely Palmitic acid. One more metabolite was found with an average of about 34 mg / lOOg dry FM, and an average percentage of at least about 3% out of the total fatty-mouthfeel substances, namely Stearic acid. The other fatty-mouthfeel metabolites, namely, Behenicacid, Palmitoleic acid, Ricinoleic acid, Arachidic acid, cis-ll-Eicosenoic acid, Myristic acid, Linolenic acid, 14- Methylhexadecanoic acid, Lignoceric acid, Pentadecanoic acid, Eicosapentaenoic acid, Rosmarinic acid, Tricosanoic acid and cis-10-Nonadecenoic acid were found with a total average percentage of about 1.6%, out of the total fatty-mouthfeel substances.

[0540] As further shown in Table 6, in the fatty-mouthfeel profile, one metabolite was found in significant amounts, with an average about 465mg / 100g dry FM, namely Linoleic acid. Another metabolite was found with an average amount of above about 353 mg / lOOg dry FM, namely Oleic acid. Another metabolite was found with an average amount of above about 76mg / 100g dry FM, namely Palmitic acid. One more metabolite was found with an average amount of above about 34 mg / lOOg dry FM, namely Stearic acid. The other fatty-mouthfeel metabolites, namely, Behenic acid, Palmitoleic acid, Ricinoleic acid, Arachidic acid, cis-ll- Eicosenoic acid, Myristic acid, Linolenic acid, 14-Methylhexadecanoic acid, Lignoceric acid, Pentadecanoic acid, Eicosapentaenoic acid, Rosmarinic acid, Tricosanoic acid and cis-10- Nonadecenoic acid, were found with a total average amount of at least about 14 mg / lOOg dry FM.

[0541] As seen in Fig. 8, the sunflower seeds and sunflower seeds products derived flavor material presents an average Maillard Precursor profile comprising at least about 95% of the Millard Precursor substances selected from Glycerol and pyroglutamic acid. Table 7. Maillard Precursor profile: Minimal and maximal values (in mg / lOOg dry FM) and average percentage (out of the total Maillard Precursor substances) of the Maillard Precursor taste substances detected in the in the sunflower seeds and sunflower seeds (SFS) derived flavor material.

[0542] * 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.

[0543] Table 7A. Maillard Precursor profile: Minimal and maximal values (in mg / lOOg dry FM) and average percentage (out of the total Maillard Precursor substances) of the Maillard Precursor taste substances detected in the in the oilseeds and oilseeds derived flavor material.

[0544] * 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.

[0545] As shown in Table 7, in the Maillard Precursor profile, one metabolite was found in significant amount, with a minimal amount of at least about 119mg / 100g dry FM and an average percentage of about 81% out of the total Maillard Precursor substances, namely glycerol. Another metabolite was found with a minimal amount of at least about 15 mg / lOOg dry FM and an average percentage of about 18%, out of the total Maillard Precursor substances, namely Pyroglutamic acid.

[0546] Example 2 - Identification of volatile fingerprints of flavor materials (FMs) derived from oilseeds and oil seed products

[0547] In addition to the identification of the non-volatile substances' fingerprints of the herein disclosed oilseeds and oilseeds products derived flavor materials, an analysis of the distribution of volatile aroma compounds was conducted.

[0548] Oil seed used in the experiments included sunflower seeds, pumpkin seeds, sesame seeds, sunflower flour, pumpkin flour, rapeseed, flax seed and / or products derived therefrom. [ 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 pg / 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.

[0549] 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 constituent's volatile that are most likely responsible for DOQs (Desired Organoleptic Qualities) in examined materials.

[0550] For volatile substances, the concentration in ppb (part per billion) was determined by using Isobutyl benzene, 2-Heptanone and 2-Methyl-3-heptanone as internal standards in known concentration. The concentrations of all other volatiles were determined by a singlepoint calculation by multiplying the value of the averaged area under the curve of the internal standards 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 / 100 g of dry FM. The average percentage for each substance was calculated by dividing the average concentration by the sum of all substance's concentrations under specific categories (i.e. cheesy, veggie & herbal, nutty and woody). 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.

[0551] For the analysis of short-chain fatty acids, 150 mg of flavor material was put into a glass tube containing 0.3ml dichloromethane and 2ml sodium methoxide. The samples were vigorously shaken for 1 min followed by incubating for 30 min at 50°C. After cooling down, 5 ml of 2% acetic acid and 2 ml of IS (1000 ppm, C17-methylhepatadecanoate) were added. The samples were vigorously shaken for 1 min followed by centrifuge at 5000rpm for 5 minutes. The supernatant was filtered through Acrodisc® Syringe Filters with 4mm Polypropylene 0.45u Membrane and transferred to 2 ml vials for analysis. GC analysis of the flavor material samples was carried out on an Agilent 6890 system (CA, USA) equipped with bicyanopropyl polysiloxane fumed-silica RTtm-2560 ('restek') (100 m x 0.25 mm i.d., 0.20pm film thickness) fused silica capillary column and flame ionization detector (FID). Helium was the carrier gas at 1.1 mL min-1. The temperature programming was done from 140 °C to 240 °C at 4 °C min-1 with a final hold time of 15 min. Injector and detector temperatures were 250 °C and 260 °C, respectively. A 1-pl aliquot of the sample was injected with a split ratio of 1:100. The identification of the compounds was performed by comparing their relative retention time with those of the authentic standard mix (Supelco CRM47885) under the above- mentioned conditions.

[0552] As seen from the bar graphs of Figs. 9-14, Tables 8-11 and tables 8A-11A, the herein disclosed seeds and seeds product-derived flavor material presents a characteristic volatile fingerprint comprising cheesy, veggie, herbal, nutty, and woody aroma substances. The results presented in Figs 9-14 and tables 8-11 represent FMs produced from sunflower seeds (also referred to as "SFS"). The results presented in Tables 8A-11A represent FMs produced from sunflower seeds, pumpkin seeds, sesame seeds, sunflower flour, pumpkin flour, rapeseed, flax seed and / or products derived therefrom (also referred to hereinbelow as "ALL").

[0553] The average minimal and maximal concentrations values in mg / lOOg dry FM were calculated by analyzing a variety of flavor materials made with different substrates and strains described in the current invention and obtaining minimal and maximal values for each substance as well as an average value that represents all those flavor materials. Under each sub-flavor category (i.e., cheesy, veggie and / or herbal, nutty, and woody aroma), the average percentage of each substance was calculated by dividing the average concentration by the sum of all substance's concentrations in its own category ( i.e., cheesy, veggie, and / or herbal, nutty, and woody aroma)

[0554] In each aroma category (i.e., cheesy, veggie and / or herbal, nutty and woody), 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, especially with volatiles that have different thresholds, low percentage molecules may be significant for the overall aroma. Thus, such may be included in the aroma signature of the products.

[0555] As seen in Fig. 9 the sunflower seed and sunflower seed products derived flavor material present a characteristic volatile aroma fingerprint comprising distinct volatile substances divided into four categories: cheesy, veggie and / or herbal, nutty, and woody aroma with an average volatile distribution characterized by about 75% volatile substances having a cheesy aroma, about 15.0% volatile substances having a veggie and / or herbal aroma, about 5 % volatile substances having a nutty aroma and about 1.5% volatile substances having a woody aroma, out of the total amount of volatile substances.

[0556] As seen in Fig. 10, the sunflower seeds and sunflower seeds products derived flavor material present an average cheesy aroma profile comprising at least about 90% of the cheesy aroma substances selected from Butyric acid. Table 8. Cheesy aroma profile: Minimal and maximal values (in mg / lOOg dry FM) and average percentage (out of the total cheesy substances) of the cheesy aroma substances detected in the sunflower seeds and products (SFS) derived flavor material.

[0557] * Out of the total cheesy substances; ** The Average, minimal and maximal values are basec on a variety of flavor products that were prepared as described herein. Table 8A. Cheesy aroma profile: Minimal and maximal values (in mg / lOOg dry FM) and average percentage (out of the total cheesy substances) of the cheesy aroma substances detected in the oilseeds (including pumpkin seeds, sesame seeds, sunflower flour, pumpkin * Out of the total cheesy substances; ** The Average, minimal and maximal values are basec on a variety of flavor products that were prepared as described herein.

[0558] As shown in Table 8, in the cheesy aroma profile, out of the total cheesy aroma substances, one metabolite was found in significant percentage, with an average percentage of at least about 53%, namely Butyric acid. Another metabolite was found with an average percentage of at least about 15%, namely 3-(methylthio)-Propanal. Another metabolite was found with an average percentage of at least about 10%, namely Hexanoic acid. Other four metabolites were found with an average percentage of 4% namely 3-methyl-Butanoic acid, Acetic acid, 2-methyl-Butanoic acid, 2,3-Butanediol. Other cheesy aroma metabolites, namely Octanoic acid, Valeric acid, 4-methyl-2-Heptanone, 2-Heptanone, 2-Octanone, 2- Methyl propanoic acid, 2,3-Butanedione, 2,3-Pentanedione, 4-methyl-2-Pentanone, 3- Hydroxy-3-phenylbutan-2-one, (Z)-4-Heptenal and Methanethiol were found with a total average percentage of about 3.6%, out of the total cheesy aroma substances.

[0559] As further shown in Table 8, in the cheesy aroma profile, one metabolite was found in significant amounts, with an average amount of about 0. 33 mg / lOOg dry FM, namely Butyric acid. Another metabolite was found with an average amount of about 0.10 mg / lOOg dry FM, namely 3-(methylthio)-Propanal. Another metabolite was found with an average amount of 0.07 mg / lOOg dry flavor material, namely Hexanoic acid. Another metabolite was found with an average amount of about 0.04 mg / lOOg dry flavor material, namely 3-methyl-Butanoic acid. Another metabolite was found with an average amount of about 0.03 mg / lOOg dry flavor material, namely Acetic acid. One more metabolite was found with an average amount of about 0.02 mg / lOOg dry flavor material, namely 2-methyl-Butanoic acid. The other cheesy aroma metabolites, namely, namely Octanoic acid, Valeric acid, 4-methyl-2-Heptanone, 2- Heptanone, 2-Octanone, 2-Methylpropanoic acid, 2,3-Butanedione, 2,3-Pentanedione, 4- methyl-2-Pentanone, 3-Hydroxy-3-phenylbutan-2-one, (Z)-4-Heptenal and Methanethiol were found with a total average amount of about 0.02 mg / lOOg dry FM.

[0560] As seen in Fig. 11, the sunflower seeds and sunflower seeds products derived flavor material present an average veggie and / or herbal aroma profile comprising at least about 92% of the veggie and / or herbal aroma substances selected from Benzeneacetaldehyde, 3- methyl-Butanal, dimethyl Trisulfide, Octanal, 1-Butanamine, (E)-2-Decenal, (E)-2-Heptenal, dimethyl Disulfide, Hexanal, (E)-(3,3-dimethylcyclohexylidene)-Acetaldehyde, l-Octen-3-one, Heptanal, 5-Methyl-2-phenyl-2-hexenaland Nonanal. Table 9. Veggie and / or herbal aroma profile: Minimal and maximal values (in mg / lOOg dry FM) and average percentage (out of the total veggie and / or herbal substances) of the veggie and / or herbal aroma substances detected in the sunflower seeds and sunflower seeds (SFS) derived flavor material. * Out of the total veggie and herbs substances; ** The Average, minimal and maximal values are based on a variety of flavor products that were prepared as described herein. Table 9A. Veggie and / or herbal aroma profile: Minimal and maximal values (in mg / lOOg dry FM) and average percentage (out of the total veggie and / or herbal substances) of the veggie and / or herbal aroma substances detected in the oilseeds and oilseeds derived flavor material.

[0561] * Out of the total veggie and herbs substances; ** The Average, minimal and maximal values are based on a variety of flavor products that were prepared as described herein.

[0562] As seen from Table 9, one compound in the veggie and / or herbal aroma profile was found with an average amount of about 0.09 mg / lOOg dry FM and an average percentage of at least about 24% out of the total aroma compounds, namely Benzeneacetaldehyde. Four metabolites were found with an average amount of 0.03 mg / lOOg dry and 7% from total veggie and herbs aroma materials, namely dimethyl Trisulfide, Nonanal, Octanal, 3-methyl- Butanal. Four metabolites were found with an average amount of 0.02 mg / lOOg dry and 4.5% from total veggie and herbs aroma materials, namely 1-Butanamine, (E)-2-Decenal, (E)-2- Heptenal, Disulfide, dimethyl, five compound were found with an average amount of about O.Olmg / lOOg dry FM and an average percentage of about 3.6% out of the total aroma compounds, namely Hexanal, (E)-(3,3-dimethylcyclohexylidene)-Acetaldehyde, l-Octen-3- one, Heptanal, 5-Methyl-2-phenyl-2-hexenal.

[0563] As seen in Fig. 12, the sunflower seeds and sunflower seeds products derived flavor 5 material present an average nutty aroma profile comprising at least about 95% of the nutty aroma substances selected from 2-Pinen-10-ol, and 2-Pinene.

[0564] Table 10. Nutty aroma profile: Minimal and maximal values (in mg / lOOg dry FM) and average percentage (out of the total nutty substances) of the Nutty aroma substances detected in the sunflower seeds and sunflower seeds (SFS) derived flavor material. 0 * Out of the total Nutty substances; ** The Average, minimal and maximal values are based on a variety of flavor products that were prepared as described herein.

[0565] Table 10A. Nutty aroma profile: Minimal and maximal values (in mg / lOOg dry FM) and average percentage (out of the total nutty substances) of the Nutty aroma substances detected in the seeds and seeds derived flavor material.

[0566] * Out of the total Nutty substances; ** The Average, minimal and maximal values are based on a variety of flavor products that were prepared as described herein.

[0567] As seen in Table 10, one compound in the nutty aroma profile was found with an average amount of about 0.012 mg / lOOg dry FM and an average percentage of at least about 5 2% out of the total aroma compounds, namely 2-methyl-Butanal. Another compound was found with a minimal amount of at least about 0.018 mg / lOOg dry FM and an average percentage of about 93% out of the total aroma compounds, namely Benzaldehyde. One more compound was found with an average amount of about O.Olmg / lOOg dry FM and an average percentage of about 2% out of the total aroma compounds, namely 2,6-dimethyl- 0 Pyrazine.

[0568] As seen in Fig. 13, the sunflower seeds and sunflower seeds products derived flavor material present an average woody aroma profile comprising at least about 90% of the woody aroma substances selected from: 2-Pinene, and 2-Pinen-10-ol,

[0569] Table 11. Woody aroma profile: Minimal and maximal values (in mg / lOOg dry FM) and 5 average percentage (out of the total woody substances) of the woody aroma substances detected in the sunflower seeds and sunflower seeds products derived flavor material. on a variety of flavor products that were prepared as described herein. Table 11A. Woody aroma profile: Minimal and maximal values (in mg / lOOg dry FM) and average percentage (out of the total woody substances) of the woody aroma substances detected in the oilseeds and oilseeds products derived flavor material.

[0570] * Out of the total Woody substances; ** The Average, minimal and maximal values are based

[0571] 5 on a variety of flavor products that were prepared as described herein.

[0572] As seen in Table 11, one compound in the woody aroma profile was found with an average amount of about 0.21 mg / lOOg dry FM and an average percentage of at least about 85% out of the total woody aroma compounds, namely 2-Pinene-10-ol. Another compound was found with an average amount of about O.Olmg / lOOg dry FM and an average percentage 0 of about 10% out of the total woody aroma compounds, namely 2-Pinene.

[0573] Reference is now made to Fig. 14. Fig. 14 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 sunflower seeds and sunflower seeds products, as disclosed herein, compared to flavors obtained from 5 fermentation of legumes and grains. The triangles clustered together at the y=upper right side of the plot represent sunflower seeds and sunflower-derived flavor materials, as disclosed herein, produced with a variety of sunflower seeds-based substrates and a variety of microorganisms. The squares clustered at the bottom right side of the plot represent legume- derived flavor materials produced with a variety of legume-based substrates and a variety of 0 microorganisms and the dots clustered at the left side of the plot represent grain-derived flavor materials produced with a variety of legume-based substrates and a variety of microorganisms. The three types of flavor materials (sunflower seeds vs. legume and grains- based) are separated on both axes. The sunflower seeds-derived flavor material is separated across PCI axis which accounts for 54.5% of the chemical variability while also being separated from the legume-derived flavor material on PC2 axis, which accounts for 21.7% of the chemical variability. The PCA plot shows a distinct and unique flavor and aroma profile for each type of flavor material.

[0574] Example 3- Sensory assessment

[0575] Sensory assessment is a scientific field covering all techniques for eliciting, measuring, analyzing, and interpreting human reactions to food characteristics perceived by the 5 senses. It is particularly important when assessing the attributes of complex foods such as savory products including meats and meat substitutes. The herein-disclosed flavor materials were sensory evaluated by a ranking test.

[0576] Ranking test: In this test, a panel of assessors was presented with four to five different samples, and they are asked to compare and rank the samples based on a particular attribute, for example roasted and cheesy flavors in various applications.

[0577] The roasted flavor was tested in water with equal amounts of total salt in each sample. Panelists were given 3 samples: (a) a control, (b) the herein-disclosed flavor materials, and (c) a roasted chicken flavor. The control sample was water mixed with table salt (NaCI), the herein-disclosed flavor materials (FM) were added at a percentage of 7.5% to the water. The roasted chicken sample was made by roasting chicken skins, extracting the flavor, and adding this extract at 20 %.

[0578] The sensory assessment results are presented in Figs. 15-16. As seen in Figure 15, the panelist ranked the herein-disclosed flavor materials as the sample with the most roasted flavor, more than the roasted chicken sample.

[0579] The cheesy flavor was tested in a plant-based bechamel sauce. The control sample was a plant-based bechamel sauce containing salt, and other samples were (a) plant-based bechamel sauce containing (how much) parmesan cheese, and plant-based bechamel sauce containing 7.5% oilseed, fermentation-derived FM. As seen in Figure 16, the panelists ranked the bechamel flavored with the FM as having a cheesier flavor than both the control and the bechamel containing parmesan cheese.

[0580] 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 oilseeds and / or oil seed product, said flavor concentrate having a flavor taste distribution comprising: at least about 4% non-volatile substances having a sweet taste out of the total amount of non-volatile substances; at least about 35% non-volatile substances having a sour taste out of the total amount of non-volatile substances; and at least about 10% 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, further comprising at least about 1% nonvolatile substances having a koku and / or umami taste out of the total amount of nonvolatile substances.

3. The flavor material product according to any one of claims 1-2, further comprising at least about 4.5% non-volatile substances having bitter 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 15% non-volatile substances having bitter taste out of the total amount of non-volatile substances.

5. The flavor material product according to any one of claims 1-4, further comprising at least about 4% non-volatile Ma i I la rd precursors substances out of the total amount of non-volatile substances.

6. The flavor material product according to any one of claims 3-4, wherein at least about 70% of the non-volatile substances having a bitter taste comprises Isoleucine, Lysine, Arginine, Histidine, Leucine, Phenylalanine, Valine, Methionine and / or Tryptophan, out of the total bitter taste substances.

7. The flavor material product according to any one of claims 1-6, wherein at least 75% of the non-volatile substances having a sweet taste comprise Glucose, Raffinose, Sucrose, Alanine, Fructose, Threonine, Proline, Serine, Glutamine, and / or Glycine, out of the total sweet taste substances.

8. The flavor material product according to any one of claims 2-7, wherein at least 80% of the non-volatile substances having an umami taste comprises Glutamate, Aspartate and / or Betaine, out of the total umami taste substances.

9. The flavor material product according to any one of claims 2-8, wherein at least 60% of the non-volatile substances having a koku taste comprises gamma-glutamyl- Glycine, Ornithine, gamma-glutamyl-Valine, gamma-glutamyl-Serine, gamma- glutamyl-L-aminobutyrylglycine (Ophtalmate), gamma-glutamyl-Lysine, and / or gamma-Glutamyl-valyl-glycine, out of the total koku substances.

10. The flavor material product according to any one of claims 1-9, wherein at least about 95% of the non-volatile substances having a sour taste is Lactic acid, out of the total sour substances.

11. The flavor material product according to any one of claims 1-10, wherein at least about 90% of the non-volatile substances having a fatty-mouthfeel taste comprises linoleic acid, oleic acid, palmitic acid, and / or stearic acid, of the total fatty-mouthfeel substances.

12. The flavor material product according to any one of claims 5-11, wherein at least about 95% of the non-volatile Millard precursors substances comprise glycerol and / or Pyroglutamic acid.

13. The flavor material product of any one of claims 1-12, further comprising aroma compounds having a volatile aroma distribution comprising: at least about 10% volatile substances having a cheesy aroma out of the total amount of volatile aroma substances; at least about 15% volatile substances having a veggie and / or herbal aroma out of the total amount of volatile aroma substances; and at least about 5% volatile substances having a nutty aroma out of the total amount of volatile aroma substances.

14. The flavor material product of claim 13, further comprising at least about 2% volatile substances having a woody aroma out of the total amount of volatile substances.

15. The flavor material product according to any one of claims 13-14, wherein at least about 90% of the volatile substances having a cheesy aroma comprises Butyric acid, 3-(methylthio)-Propanal, Hexanoic acid, 3-methyl-Butanoic acid, Acetic acid, 2-methyl-Butanoic acid, and / or 2,3-Butanediol, out of the total cheesy aroma substances.

16. The flavor material product according to any one of claims 13-15, wherein at least about 80% of the volatile substances having a veggie and / or herbal aroma comprise Benzeneacetaldehyde, dimethyl-Trisulfide, Nonanal, Octanal, 3-methyl-Butanal, 1- Butanamine, (E)-2-Decenal, (E)-2-Heptenal, dimethyl Disulfide, Hexanal, (E)-(3,3- dimethylcyclohexylidene)-Acetaldehyde, l-Octen-3-one, Heptanal, 5-Methyl-2- phenyl-2-hexenal, and / or l-Octen-3-ol, out of the total veggie and / or herbal aroma substances.

17. The flavor material product according to any one of claims 13-16, wherein at least about 90% of the volatile substances having a nutty aroma comprise Benzaldehyde, 2- methyl-Butanal, 2,6-dimethyl- Pyrazine, and / or tetramethyl- Pyrazine, out of the total nutty aroma substances.

18. The flavor material product according to any one of claims 14-17, wherein at least about 90% of the volatile substances having a woody aroma comprises 2-Pinene, 2- Pinen-10-ol, 2(10)-Pinene, and / or 3-Thujene, out of the total woody aroma substances.

19. The flavor material product according to any one of claims 1-18, wherein the fermentation is a solid state fermentation.

20. The flavor material product according to any one of claims 1-19, wherein oil seed products comprise oilseeds and / or agro-industrial waste produced during oilseeds processing, or materials prepared therefrom.

21. The flavor material product according to any one of claims 1-20, wherein the oil seed comprises sunflower.

22. The flavor material product according to any one of claims 1-21, wherein the flavor material is vegan.

23. A consumable composition comprising the flavor material product according to any one of claims 1-22.

24. A method for improving, altering and / or enhancing the flavor of a food product, the method comprising adding the consumable flavor material according to any one of claims 1-22, or the composition according to claim 23, to the food product.

25. The method of claim 24, wherein improving, altering and / or enhancing flavor comprises affecting organoleptic properties of the food product.

26. The method of claim 25, wherein the organoleptic properties comprise taste, aroma, appearance, color, texture, mouthfeel, quality, or any combinations thereof.

27. The method of any one of claims 24-26, wherein the food product is a ready-to-cook or ready-to-eat food product.

28. A food product comprising the consumable flavor material product according to any one of claims 1-22, or the composition according to claim 23.

29. The food product of claim 28, being a sauce and / or a condiment.

30. The food product of claim 29, being a stock, or bullion or fish-sauce analog.

31. The food product of claim 29, wherein the stock, bullion, and / or fish-sauce analog is concentrated.

32. The food product of any one of claims 28-31, being a taste intensifier, or taste enhancer.

Images