Liquid seasoning products and methods of manufacturing thereof

Abstract

The disclosure relates to a liquid seasoning product with umami flavor and a rapid method of manufacturing thereof.

Description

[0001] LIQUID SEASONING PRODUCTS AND METHODS OF MANUFACTURING THEREOF

[0002] FIELD OF THE DISCLOSURE

[0003] The present disclosure relates to fermented seasoning products and particularly to liquid seasoning products. The present disclosure further concerns methods of manufacturing fermented seasoning products, particularly liquid seasoning products.

[0004] BACKGROUND OF THE DISCLOSURE

[0005] Liquid seasoning products or condiments are integral to various cuisines and can offer rich, complex flavors. Fermentation as a part of manufacturing process of liquid condiments enhances particularly the umami taste and often results in a nuanced and layered flavor in the product. Fermented liquid seasoning products include soy sauce such as light soy sauce and dark soy sauce, tamari, miso, fish sauce (Nam Pla), oyster sauce, hoisin sauce, ssamjang, vinegar, and black bean sauce (Douchi)

[0006] In manufacture of soy sauce, steamed and roasted soybeans and optionally also wheat are mixed with a culture of Aspergillus oryzae to produce a mold-fermented mixture known as koji. Koji plays a role in breaking down starches into fermentable sugars. The koji is combined with brine to create a mash. The mash is left to ferment, allowing the enzymes produced by the mold to further convert the starches into sugars and slowly acidify the mash. The first fermentation mash is combined with more brine and left to ferment again. This step allows for ripening i.e. the development of the complex flavors and aromas. After the fermentation process is complete, the liquid (moromi) is separated from the solid residue (koji and other solids), often by pressing. The liquid soy sauce may be pasteurized. Thereafter, the soy sauce may be filtered to remove solids or impurities. It is then bottled and ready for consumption.

[0007] Problems associated with producing conventional liquid seasoning products such as soy sauce include control of the fermentation process. It is often lengthy and time-consuming, requiring careful control of conditions to avoid unwanted microorganisms that may compete with the desired fermenting microbes and affect the quality and flavor of the final product. On the other hand, conditions such as high salt concentration used during the manufacturing process may limit possibilities to produce liquid seasoning products with desired characteristics. Inconsistencies in the fermentation process result in off-flavors or undesirable characteristics (odor, color, texture etc.) in the seasoning product. Any fluctuations or deviations from optimal conditions can pose challenges for quality control. BRIEF DESCRIPTION OF THE DISCLOSURE

[0008] An object of the present disclosure is to provide a liquid seasoning product and a method for production of a liquid seasoning product so as to solve the above problems.

[0009] The object of the disclosure is achieved by a liquid seasoning product and a method of manufacturing a liquid seasoning product which are characterized by what is stated in the independent claims. The embodiments of the disclosure are disclosed in the dependent claims.

[0010] DETAILED DESCRIPTION OF THE DISCLOSURE

[0011] Umami is one of the five basic tastes, often described as savory or meaty. The umami taste is primarily attributed to the presence of free glutamate, inosine monophosphate (IMP), and guanosine monophosphate (GMP). These compounds activate specific taste receptors on the tongue, signaling the perception of umami. Glutamate aka. glutamic acid is an amino acid that is naturally present in many foods and is the compound most commonly associated with umami taste. IMP and GMP are nucleotides that contribute to the umami taste by synergizing with glutamate. Aspartic acid, an amino acid, can also contribute to the umami taste, although it is less potent than glutamate.

[0012] Fermentation can enhance umami flavors in foods e.g. due to the breakdown of proteins into amino acids, including glutamate. However, achieving a pronounced umami flavor in fermented vegetable biomass can be challenging. Many vegetables have relatively low levels of free glutamate, and fermenting vegetables may not naturally provide a high enough glutamate content to create a strong umami flavor. Available solutions are scarce: monosodium glutamate (MSG), yeast extract and soy derived products. MSG suffers from a very negative consumer perception and is generally avoided by food processors and food service professionals. The allergenicity of soy and wheat derived products limits their use in many production facilities. Also, compared to pure compounds, umami produced by fermentation is richer and more complex than its single components.

[0013] Soy sauce is a traditional umami containing condiment with a global market of around 40 billion USD in 2020. Using pristine soy as an ingredient for umami production is, however, not sustainable. Cultivating soy, particularly GMO soy, causes loss of biodiversity, which may be considered as a threat for the environment. In addition, soy is usually cultivated in the most fragile ecosystems, and soy is a common allergen. Particularly, creating a soy- free product while aiming for a pronounced umami flavor in fermented vegetable biomass may require some thoughtful processing. It has now been discovered a liquid seasoning product and a method of manufacturing thereof that alleviate the above disadvantages. As demonstrated by the working examples, the method of the present disclosure provides a high glutamic acid content in the liquid seasoning product already after a short ripening of 2 months, whereas with a conventional method the glutamic acid content was still lower than with the method of the present disclosure even after a substantially longer ripening of 16 months (485 days). Employing exogenous enzymes in the method of the present disclosure further increased the glutamic acid content.

[0014] In an aspect, the present disclosure relates to a method of manufacturing a liquid seasoning product. The method comprises the steps of: a) providing a prehydrolyzed biomass; b) optionally introducing one or more micro-organism(s) to the prehydrolyzed biomass, wherein preferably the one or more micro-organism(s) is (are) organic acid producing micro-organism(s); c) acidifying the prehydrolyzed biomass to a pH of 5.9 or below, preferably to a pH 4.0 to 5.5, more preferably to a pH 4.5 to 5.0 by incubating at a first temperature to provide an acidified biomass; d) ripening the acidified biomass at a second temperature to provide a ripened biomass, wherein the second temperature is lower than the first temperature; e) solid-liquid separating the ripened biomass to provide a liquid seasoning product.

[0015] Biomass is organic material that comes from plants, microbes and animals. The biomass used as substrate in the method of the present disclosure may be a food processing side stream i.e. “circular ingredient”. This improves climate friendliness of the method and product of the present disclosure because utilizing ingredients thus far unsuitable for seasoning product production reduces energy and freshwater consumption. The biomass may be one or more of fresh or frozen vegetable processing side streams, brewer's spent grain, plant milk or plant protein extraction by-products, broken legumes and beans, oil seed press cakes, bread and dough waste, rejected fruits and vegetables, vegetable and fruit processing by-products such as peels or rejected pieces, legume processing side streams such as extrusion waste.

[0016] If the biomass is soy and / or wheat free, the present disclosure enables production of umami-containing liquid seasoning products without using soybean or wheat that may be major allergens. As used herein, the term “prehydrolyzed biomass” and the like refer to organic material that is being treated or has been treated with enzymes to bring about hydrolysis aka. degradation or breakdown of macromolecules present in the material. The extent of degradation is determined by for example the duration of the enzyme treatment, treatment conditions such as pH, temperature, salt concentration and amount of moisture and the type of biomass and enzyme(s). The enzymes may be exogenous enzymes added to the biomass, endogenous enzymes present in the biomass and / or enzymes produced by microbes present or growing in the biomass. For example, prehydrolyzed biomass may be produced by fermentation of biomass with bacteria and / or fungi such as filamentous fungi, molds and yeasts. Suitable bacteria and fungi to be used in prehydrolysis include one or more selected from fungal genera Aspergillus, Rhizopus, Geotrichium, Penicillium, Lentinula, Pleurotus, Auricularia, Agaricus, Flammulina, Hericium, Clitocybe, Hypsizygus, Sparassis, Ustilago, and Fusarium, yeast genera Debaryomyces, Kluyveromyces, Pichia, Saccharomyces, Wickerhamomyces, and Zygosaccharomyces and bacterial genera Bacillus, Pediococcus, Lactobacillus, Leuconostoc, and Lactococcus, particularly Leuconostoc carnosum.

[0017] As used herein, the term “exogenous enzymes” and the like refer to enzymes that are added to the biomass to degrade macromolecules including carbohydrates, proteins and lipids.

[0018] As used herein, the term “endogenous enzymes” and the like refer to enzymes that are present in the biomass without addition of exogenous enzymes. The endogenous enzymes may originate from the biomass itself or from metabolizing microbes present in the biomass.

[0019] The exogenous or endogenous enzymes may be one or more selected from proteases, endopeptidases, exopeptidases, nucleases, lipases, carbohydrases such as amylases and sucrase, cellulases, glycosidases such as alpha-glucosidase and beta-glucosidase, galactosidases such as alpha-galactosidase, pectinases, xylanases, glucokinase, hexokinase, phosphorylases, mannanases, invertase, maltase, isomaltase, and arabinose.

[0020] Preferably, the prehydrolyzed biomass is enzymatically active i.e. it is not treated by a treatment that would inhibit or decimate enzymatic activity before proceeding to subsequent step(s) of the method. That is, for example no salt is added to substantially increase the salt content of the prehydrolyzed biomass before introducing microorganisms or acidifying. An increase of more than 1 % or more than 5% or more than 10% of the salt concentration present during prehydrolysis of the biomass can be considered a substantial increase in salt concentration. Also, the prehydrolyzed biomass is preferably not heat-treated, particularly to a temperature above 42°C or 40°C, before introducing bacteria or acidifying.

[0021] The method of the present disclosure features an optional step b) of introducing one or more micro-organism(s) to the prehydrolyzed biomass to provide an inoculated biomass. Preferably, the one or more micro-organism(s) is (are) organic acid producing micro- organism(s). More preferably, the one or more micro-organism(s) is (are) selected from filamentous fungi such as Rhizopus, Aspergillus, and Trichoderma strains; yeasts such as Saccharomyces, Candida, Kluyveromyces and Pichia strains; lactic acid bacteria (LAB) such as Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, Oenococcus, Weissella and Streptococcus strains; and non-LAB bacteria such as Bacillus, Enterococcus, Acetobacter, Gluconobacter, Bifidobacterium, Staphylococcus, Propionibacterium, Leuconostoc, Komagataeibacter and Corynebacterium strains.

[0022] Additionally or alternatively, the one or more micro-organism(s) may be selected from species or strain(s) that produce(s) one or more organic acid(s). The organic acid(s) may be selected from one or more of lactic acid, acetic acid, propionic acid succinic acid, butyric acid, citric acid, fumaric acid and gluconic acid.

[0023] In some embodiments, suitable LAB for acidification include one or more selected from Pediococcus acidilactici, Pediococcus halophilus, Pediococcus pentosaceus, Lactobacillus curvatus, Lactobacillus sakei, Lactobacillus plantarum, Lactobacillus pentosus, Lactococcus lactis, and Leuconostoc carnosum.

[0024] Micro-organisms such as bacteria including LAB and non-LAB produce enzymes that facilitate hydrolysis of macromolecules. LAB produce lactic acid as their major metabolic end product and also other organic molecules such as organic acids and exopolysaccharides that may have an effect on properties such as flavor, odor and consistency of the fermentation product. Some non-LAB bacteria may also produce lactic acid, but other organic acid(s) may be produced in larger amounts than lactic acid. Other metabolic products of bacteria that have an effect of flavor, odor and / or consistency include alcohols; ketones such as diacetyl and acetoin; aldehydes such as acetaldehyde; esters such as ethyl acetate and isoamyl acetate; fatty acids such as caproic acid, caprylic acid, and capric acid; umami compounds; sulfur compounds such as hydrogen sulfide and methanethiol; exopolysaccharides dextran and levan; and amines such as histamine and tyramine. The prehydrolyzed biomass which is optionally inoculated with one or more micro- organism(s) is acidified in step c) to a pH of 5.9 or below by incubating at a first temperature. The acidifying incubation (acidification) provides an acidified biomass having a pH of 5.9 or below. Preferably, acidification is performed to a pH 4.0 to 5.5, more preferably to a pH 4.5 to 5.0. The pH decrease in acidification is largely effected by organic acids such as lactic acid acetic acid, propionic acid succinic acid, butyric acid, citric acid, fumaric acid and gluconic acid. Acidification may be effected by the micro-organisms present in the prehydrolyzed biomass provided in step a), or in case micro-organism(s) are introduced in step b), by the introduced micro-organism(s) alone or together with the micro-organism(s) present in the prehydrolyzed biomass provided in step a).

[0025] Surprisingly, it has been detected that when a prehydrolyzed biomass is used as substrate, acidification occurs in a controlled and rapid manner, typically without addition of salt. In traditional soy sauce production, the koji is combined with salt before fermenting, which limits the variety of suitable, halotolerant fermenting microbes in further processing steps. Typically, the limited variety of suitable fermenting organisms also limits flavor properties that can be developed during the soy sauce production process. Preferably, during acidification, the sodium (Na) content is at most 1.0 g of Na per 100 g of the acidifying prehydrolyzed biomass i.e. the prehydrolyzed biomass being acidified, preferably at most 0.8 g of Na per 100 g of the acidifying prehydrolyzed biomass in relation to wet weight.

[0026] It is possible to perform the process of the present disclosure in such a manner that it is not limited and directed towards a “soy sauce-like flavor” which may be caused by using a high salt content during acidification and also through use of typical soy sauce substrates, soy and wheat. Instead, the process of the present disclosure may be used in producing umami-containing seasoning products utilizing a variety of substrates. Moreover, the process according to the disclosure may be employed to produce umami-containing seasoning products with possibility to tailor flavor profiles to resemble e.g. meat-based broths (chicken, beef, pork, game, fish), plant-based broths (vegetable, seaweed, mushroom) or other flavors such as e.g. cheese or truffles. Also, a rapid acidification facilitates reduced energy consumption.

[0027] In an embodiment, acidifying is performed until a pH of 4.0 to 5.9, preferably pH 4.0 to 5.5, more preferably pH 4.5 to 5.0 is reached. Additionally or alternatively, acidifying is performed for a period of time of up to 36 h, preferably up to 24h, more preferably ranging from 4h to 24h.

[0028] After acidification, the acidified biomass is ripened in step d) at a second temperature to provide a ripened biomass. Ripening is also known as maturation or aging. The second temperature is typically lower than the first temperature used during acidification. During ripening the biomass is left to ferment mostly undisturbed to allow the flavors to further develop. A gentle mixing may be employed occasionally to prevent clumping of the biomass. The enzymes and / or microbes present during ripening contribute to further breakdown of complex molecules, resulting e.g. in a smoother and more well-rounded flavor in the product.

[0029] The ripened biomass is solid-liquid separated in step e) to provide a liquid seasoning product. Suitable solid-liquid separation methods include sieving, screening, pressing, filtration, centrifugation, sedimentation, decantation, and cyclonic separation or any combination thereof. Preferably, the liquid seasoning product has a dry matter content of 1 to 40 wt-%, more preferably 5 to 35 wt-%.

[0030] Step e) may also provide a solid fraction that may be used as a solid seasoning product. The solid fraction may be dried and / or ground to a paste or powder before use as a condiment.

[0031] The liquid seasoning product may be further treated by one or more of salt reduction, concentration, fractionation or flavor modulation. Fractionation and / or concentration can be performed by one or more of membrane filtration, distillation and centrifugation. Flavor modulation can be performed by adding seasoning such as vegetables, fruits, herbs, mushrooms, algae or extracts thereof, and / or by adjusting salt content. By said treatments, the liquid seasoning product can be altered to even more closely resemble e.g. meat, chicken, fish or bone broth.

[0032] According to an embodiment of the disclosure, the second temperature is at least 1 °C, preferably at least 3°C, more preferably at least 5°C lower than the first temperature.

[0033] Particularly, the first temperature may range from 25°C to 45°C, preferably 27°C to 40°C, more preferably 30 to 39°C. Alternatively, the first temperature may be in any range between any of the values 25°C, 26°C, 27°C, 28°C, 29°C, 30°C, 31 °C, 32°C, 33°C, 34°C, 35°C, 36°C, 37°C, 38°C, 39°C, 40°C, 41 °C, 42°C, 43°C, 44°C, and 45°C.

[0034] Additionally or alternatively, the second temperature may range from 10°C to 40°C, preferably 15°C to 35°C, more preferably 15°C to 34°C. Alternatively, the second temperature may be in any range between any of the values 10°C, 11 °C, 12°C, 13°C, 14°C, 15°C, 16°C, 17°C, 18°C, 19°C, 20°C, 21 °C, 22°C, 23°C, 24°C, 25°C, 26°C, 27°C, 28°C, 29°C, 30°C, 31 °C, 32°C, 33°C, 34°C, 35°C, 36°C, 37°C, 38°C, 39°C, and 40°C.

[0035] Performing ripening at a lower temperature than acidification allows for micro-organisms and enzymes that have an optimal temperature range that is lower than the optimum temperature range for growth of acidifying microbes to propagate and act on the acidified biomass to develop its properties including flavor. It has been detected herein that a product with good flavor properties such as pleasant, savory taste and potent umami taste can be obtained in a short total process time even if ripening is performed at a lower temperature than acidification.

[0036] In an embodiment, ripening is performed for a period of time of up to one year, preferably ranging from 1 day to 1 year, more preferably 2 days to 180 days, even more preferably 3 days to 60 days.

[0037] In an embodiment, step b) comprises introducing one or more exogenous enzyme(s) to the prehydrolyzed biomass. The exogenous enzymes may be introduced instead of the one or more micro-organism(s) or before the one or more micro-organism(s) or simultaneously one or more micro-organism(s) with or subsequent to the one or more micro-organism(s).

[0038] The aim of introducing one or more exogenous enzyme(s) is to enhance or accelerate breakdown of macromolecules in addition to macromolecular degradation effected by microbial acidification in subsequent step c). The exogenous enzymes may be used at amounts efficient to degrade macromolecules in the prehydrolyzed biomass or to for example reach a predetermined level of hydrolysis. Based on macromolecular composition of the biomass, the exogenous enzymes may be selected to efficiently and specifically degrade the macromolecules present in the biomass or to adjust properties of the product including flavor, odor, color and consistency.

[0039] In an embodiment, acidification in step c) may further comprise treating the acidified biomass to inhibit microbial growth. The microbes may be LAB or non-LAB microbes present in the acidified biomass. Inhibition of microbial growth may be indicated by a cessation of decrease of pH. That is, there is no or little decrease in pH seen in the acidified biomass between a first measurement of pH before the treatment and a second measurement of pH after the treatment. The time interval between the first and second pH measurement may be at least an hour or at least two hours, or 1 h, 2h, 3h, 4h or 5h. A little decrease in pH may mean that the decrease in pH is less than 0.5 pH units, preferably less than 0.4 pH units, more preferably less than 0.3 pH units, even more preferably less than 0.2 pH units, yet more preferably less than 0.1 pH units.

[0040] The acidified biomass may be treated to inhibit microbial growth by any suitable method, such as one or more of salting, heating, sonicating or applying pressure. The salt is preferably one or more of NaCI, KCI, CaCh, MgCh, Na-bicarbonate, Na-carbonate, Na- citrate, and Ca-lactate.

[0041] In an embodiment, the method according to the disclosure comprises between step c) and step d) the step of: c2) introducing one or more micro-organism(s) selected from yeast(s) and / or bacterium (bacteria) to the acidified biomass.

[0042] Micro-organisms(s) including yeasts and / or bacteria are introduced after acidification as they may require a lower growth temperature than the acidifying microbes. The microorganisms^) introduced after acidification produce enzymes that facilitate further hydrolysis of macromolecules.

[0043] Suitable yeasts in step c2) include one or more selected from Kluyveromyces lactis, Kluyveromyces marxianus, Pichia kluyveri, Debaryomyces hansenii, Saccharomyces cerevisiae, Wickerhamomyces anomalus (previously known as Pichia anomala), and Zygosaccharomyces rouxii. Suitable bacteria in step c2) include one or more selected from Bacillus amyloliquefaciens and Bacillus subtilis.

[0044] In an embodiment, the method according to the disclosure comprises between step d) and step e) the step of: d2) heat-treating the ripened biomass.

[0045] Optionally, the heat-treating in step d2) is performed by pasteurization or coldpasteurization i.e. pressurization. Cold-pasteurization involves intense pressurization which provides a heat-like effect in microbe inactivation without a thermal treatment. Heat- treating the ripened biomass before solid-liquid separation inhibits or stops the fermentation process and ensures the product's stability.

[0046] In an embodiment, the method according to the disclosure comprises between step a) and step b) the step of: a2) adjusting dry matter content of the prehydrolyzed biomass to the range of 5 to 50 wt- %.

[0047] Optionally, adjustment of dry matter content is performed by adding water or an aqueous solution. Preferably, the dry matter content of the prehydrolyzed biomass may be in the range of 5 to 30 wt-%, more preferably 5 to 20 wt-%. Dry matter content is determined based on the total mass of the adjusted prehydrolyzed biomass. A suitable dry matter content ensures pumpability of the biomass as a slurry and provides suitable conditions for subsequent fermentation step(s). The prehydrolyzed biomass may be comminuted by grinding or sonicating before acidifying of step c). Comminuting improves availability of macromolecules for degradation and enhances enzyme activity.

[0048] In an embodiment, step a) comprises drying the provided prehydrolyzed biomass. Drying facilitates storage and transport of the prehydrolyzed biomass. Drying is preferably performed in such a manner that enzymatic activity of the prehydrolyzed biomass remains intact after the dry biomass is rehydrated.

[0049] In an embodiment, the method of manufacturing a liquid seasoning product comprises the following steps. The above-described features of each individual step a) to e) apply to this compiled method as well. a) providing a prehydrolyzed biomass, optionally drying the prehydrolyzed biomass; a2) optionally adjusting dry matter content of the prehydrolyzed biomass to the range of 5 to 50 wt-%; b) optionally introducing one or more micro-organism(s) to the prehydrolyzed biomass, wherein preferably the one or more micro-organism(s) is (are) organic acid producing micro-organism(s); c) acidifying the prehydrolyzed biomass to a pH of 5.9 or below, preferably to a pH 4.0 to 5.5, more preferably to a pH 4.5 to 5.0, by incubating at a first temperature to provide an acidified biomass; c2) optionally introducing one or more micro-organism(s) selected from yeast(s) and / or bacterium (bacteria) to the acidified biomass; d) ripening the acidified biomass at a second temperature to provide a ripened biomass, wherein the second temperature is lower than the first temperature; d2) optionally heat-treating the ripened biomass, optionally by pasteurization or coldpasteurization; and e) solid-liquid separating the ripened biomass to provide a liquid seasoning product, and optionally a solid fraction.

[0050] Both bacteria and yeasts can produce various compounds that contribute to savory or umami flavors in the product. Lactic acid itself typically doesn’t provide a savory taste, but its presence can enhance the overall flavor profile by contributing to a well-rounded and balanced taste. Umami compounds glutamate and aspartic acid can be produced and released during fermentation by LAB and non-LAB bacteria as well as yeasts. While IMP and GMP may not directly be produced by bacteria or yeasts, the levels of these molecules can increase during fermentation, contributing to umami and savory flavors. Also, the breakdown of proteins into peptides and amino acids during fermentation can contribute e.g. to savory taste. Acetic acid may also be produced by bacteria and / or yeasts during fermentation. In small amounts, acetic acid can contribute to the overall savory taste. Various other organic acids, sugar alcohols, esters, aldehydes, and ketones produced during fermentation can interact with other compounds to enhance the overall flavor complexity and umami / savory perception.

[0051] In addition to the gustatory component of flavor i.e. taste, the olfactory component i.e. of flavor i.e. smell is well known. Complex flavors other than sweet, salty, sour, bitter and umami are derived from a mixture of volatile compounds that are sensed by retronasal olfaction. The characteristic tastes of e.g. wines, soy sauce, cheese, meat broths and ripened vinegars result largely from volatile compounds originating from microbial or tissue metabolism and thermal processing.

[0052] Some volatile compounds relevant for perception of meat-like, broth-like, umami-like, savory, cheese-like, truffle-like, mushroom-like and hearty flavors include alcohols and aldehydes (e.g. 1-octen-3-ol (mushroom, roasted, chicken-like notes in e.g. mushrooms and meat); methional (cooked potato-like or boiled vegetables aroma, can impart earthy, savory, or umami notes); methionol (sulfury, onion-like, brothy, or meaty aroma); 2,3 butanediol (odor enhancement of umami flavor found in e.g. soy sauce); 3-methylbutanal (malty, nutty notes in e.g. cheese and truffles); fatty acid esters (e.g. ethyl oleate and hexadecenoic acid ethyl ester (fatty, buttery notes found in e.g. chicken), sulfur-containing volatile compounds (e.g. 2-methyl-3-furanthiol (chicken flavor); dimethyl-trisulfide (garlic, cheese and meaty notes in e.g. truffles, beef, chicken); dimethylpyrazines (e.g. 2,6 dimethylpyrazine, 2,5 dimethylpyrazine; nutty, roasted, meaty notes in e.g. meat, coffee, nuts, mushrooms) and lactones (e.g. 4-hydroxy-5-methyl-3(2H)-furanone (caramel, bready, savory notes in e.g. coffee, baked goods and soy sauce) and 3-methyl-4-methyl- 2H-furan-5-one3-methylfuran-2(5H)-one (cooked or roasted note found in e.g. fish, meat and cheese). In an aspect, the present disclosure relates to a liquid seasoning product produced by or obtainable by or obtained by the method according to the present disclosure.

[0053] In another aspect, the present disclosure relates to a liquid seasoning product.

[0054] The liquid seasoning product according to the present disclosure has a potent umami flavor based on a high glutamic acid content. The liquid seasoning product may be soy- free and / or wheat-free. The liquid seasoning product has pleasant flavor and a strong umami flavor compared to conventional products. The flavor profile can resemble broths or other savory flavors.

[0055] In an embodiment, the liquid seasoning product according to the disclosure has a free glutamic acid content of at least 2 g / L, preferably in the range of 2 to 35 g / L, more preferably in the range of 3 to 25 g / L, even more preferably in the range of 5 to 12 g / L.

[0056] In addition to said free glutamic acid content, the liquid seasoning product according to the present disclosure may comprise one or more flavor-imparting components selected from 1-octen-3-ol; 3-(methylthio)propanol; 3-(methylthio)propanal; 2,3-butanediol; 3- methylbutanal; ethyl oleate; hexadecenoic acid ethyl ester; 2-methyl-3-furanthiol; dimethyl disulfide; dimethyl trisulfide; 2,6-dimethylpyrazine; 2,5-dimethylpyrazine; 4-hydroxy-5- methyl-3(2H)-furanone; 2(5H)-furanone, 3-methyl; and 2-furanmethanoL Preferably, the liquid seasoning product comprises one or more components selected from 1-octen-3-ol; 3-(methylthio)propanal; 3-(methylthio)propanol; 2-methyl-3-furanthiol; 3-methylbutanal; 2,6-dimethylpyrazine; and ethyl oleate. More preferably, the liquid seasoning product comprises one or more components selected from 3-methylbutanal or 3- (methylthio)propanal.

[0057] The content of the flavor-imparting components in the liquid seasoning product according to the present disclosure may be as follows: i. 1-octen-3-ol ranges from 0.1 ppb to 20,000 ppb;

[0058] II. 3-(methylthio)propanol ranges from 0.05 ppm to 2,000 ppm; ill. 3-(methylthio)propanal ranges from 0.01 ppb to 5,000 ppb; iv. 2,3-butanediol ranges from 0.1 ppb to 10,000 ppm; v. 3-methylbutanal ranges from 0.05 ppb to 10,000 ppb; vi. ethyl oleate ranges from 0.05 ppb to 50,000 ppb; vii. hexadecenoic acid ethyl ester ranges from 0.01 ppb to 1 ,000 ppb; viii. 2-methyl-3-furanthiol ranges from 0.0001 ppb to 500 ppb; ix. dimethyl disulfide ranges from 0.001 ppb to 10,000 ppb; x. dimethyl trisulfide ranges from 0.001 ppb to 2,000 ppb; xi. 2,6-dimethylpyrazine ranges from 0.01 ppm to 100 ppm; xii. 2,5-dimethylpyrazine ranges from 0.01 ppm to 100 ppm; xiii. 4-hydroxy-5-methyl-3(2H)-furanone ranges from 0.1 ppm to 200 ppm; xiv. 2(5H)-furanone, 3-methyl ranges from 0.1 ppb to 1 ,000 ppb; and / or xv. 2-furanmethanol ranges from 0.1 ppm to 500 ppm.

[0059] Additionally, due to acidification, the liquid seasoning product typically contains lactic acid. Lactic acid may contribute to the tangy, sour and savory flavor in fermented condiments. The acidity imparted by lactic acid enhances the overall taste profile and can provide a balance to other flavors present in the condiment. Lactic acid also acts as a natural preservative.

[0060] In an embodiment, the liquid seasoning product has a lactic acid content in the range of 0.2 to 15 mg / mL.

[0061] Protein degradation also produces primary amino nitrogen (PAN). In fermented condiments, the presence of primary amino nitrogen is often associated with the fermentation of proteins. During fermentation, enzymes break down proteins into amino acids, enhancing the flavor complexity and contributing to the characteristic color of the condiment via Maillard reaction. PAN typically correlates with free glutamic acid content as both are associated with protein degradation.

[0062] In an embodiment, the liquid seasoning product has a primary amino nitrogen content in the range of 1 ,000 to 30,000 mg N / L, preferably 3,000 to 10,000 mg N / L.

[0063] The liquid seasoning product also contains solids that contribute to organoleptic and physico-chemical properties of the product. Herein, the terms “solids” and “dry matter” may be used interchangeably.

[0064] In an embodiment, the liquid seasoning product has a dry matter content in the range of 1 to 40 wt-%, preferably 5 to 35 wt-%.

[0065] The dry matter content is connected to viscosity of the liquid seasoning product.

[0066] In an embodiment, the liquid seasoning product has a viscosity at 20°C in the range of 2 to 1 ,200 mPa*s, preferably 10 to 1 ,200 mPa*s, more preferably 10 to 1 ,000 mPa*s.

[0067] Due to presence of organic acids such as lactic acid, the liquid seasoning product has a slightly acidic pH.

[0068] In an embodiment, the liquid seasoning product has a pH in the range of 4.0 to 5.9, preferably 4.0 to 5.5, more preferably 4.5 to 5.0.

[0069] Salt may be added to the liquid seasoning product during the manufacturing process, typically after acidification. Typically, the salt is NaCI or other Na-containing salt, contributing to the sodium content of the product. In an embodiment, the liquid seasoning product has a sodium content in the range of 0.4 g to 10 g of Na per 100 g of the liquid seasoning product, preferably 0.4 g to 8 g of Na per 100 g, more preferably 1 g to 8 g of Na per 100 g, in relation to wet weight.

[0070] In another embodiment, the liquid seasoning product has: i) a free glutamic acid content of at least 2 g / L, preferably in the range of 2 to 35 g / L, more preferably in the range of 3 to 25 g / L, even more preferably in the range of 5 to 12 g / L; and / or ii) a lactic acid content in the range of 0.2 to 15 mg / mL; and / or iii) a primary amino nitrogen content in the range of 1 ,000 to 30,000 mg N / L, preferably 3,000 to 10,000 mg N / L; and / or iv) a dry matter content in the range of 1 to 40 wt-%, preferably 5 to 35 wt-%.

[0071] In yet another embodiment, the liquid seasoning product comprises one or more of i) to viii): i) a free glutamic acid content of at least 2 g / L, preferably in the range of 2 to 35 g / L, more preferably in the range of 3 to 25 g / L, even more preferably in the range of 5 to 12 g / L; ii) one or more flavor-imparting components selected from 1-octen-3-ol; 3- (methylthio)propanol; 3-(methylthio)propanal; 2,3-butanediol; 3-methylbutanal; ethyl oleate; hexadecenoic acid ethyl ester; 2-methyl-3-furanthiol; dimethyl disulfide; dimethyl trisulfide; 2,6-dimethylpyrazine; 2,5-dimethylpyrazine; 4-hydroxy-5-methyl-3(2H)- furanone; 2(5H)-furanone, 3-methyl; and 2-furanmethanol; preferably one or more components selected from 1-octen-3-ol; 3-(methylthio)propanal; 3-(methylthio)propanol; 2-methyl-3-furanthiol; 3-methylbutanal; 2,6-dimethylpyrazine; and ethyl oleate; more preferably one or more components selected from 3-methylbutanal or 3- (methylthio)propanal; iii) a lactic acid content in the range of 0.2 to 15 mg / mL; iv) a primary amino nitrogen content in the range of 1 ,000 to 30,000 mg N / L, preferably 3,000 to 10,000 mg N / L; and / or v) a dry matter content in the range of 1 to 40 wt-%, preferably 5 to 35 wt-%; vi) a viscosity at 20°C in the range of 2 to 1 ,200 mPa*s, preferably 10 to 1 ,200 mPa*s, more preferably 10 to 1 ,000 mPa*s; vii) a pH in the range of 4.0 to 5.9, preferably 4.0 to 5.5, more preferably 4.5 to 5.0; and viii) a sodium content in the range of 0.4 g to 10 g of Na per 100 g of the liquid seasoning product, preferably 0.4 g to 8 g of Na per 100 g, more preferably 1 g to 8 g of Na per 100 g-

[0072] The liquid seasoning product according to the present disclosure can be used to season any foods or food products such as plant protein products, plant based dairy type products, cheese analogues, mycelium or mushroom based products, soups, sauces and stews. It can also be used as an ingredient for other seasoning products such as stock cubes, bouillons, seasoning blends, powders, fonds and seasoning concentrates.

[0073] The liquid seasoning product can be described as having savory, delicious, brothy, umami, continuous, hearty, kokumi, meat-like, beef-like, chicken-like, game-like, cheese-like, truffle-like, mushroom-like and / or mature flavor. The flavor-imparting components 1-octen- 3-ol; 3-(methylthio)-propanol; 3-(methylthio)-propanal; 2,3-butanediol; 3-methylbutanal; ethyl oleate; hexadecenoic acid ethyl ester; 2-methyl-3-furanthiol; dimethyl disulfide; dimethyl trisulfide; 2,6-dimethylpyrazine; 2,5-dimethylpyrazine; 4-hydroxy-5-methyl-3(2H)- furanone; 2(5H)-furanone, 3-methyl; and 2-furanmethanol. Preferably, the liquid seasoning product comprises one or more components selected from 1-octen-3-ol; 3- methylthio(propanal); 3-(methylthio)propanol; 2-methyl-3-furanthiol; 3-methylbutanal; 2,6- dimethylpyrazine; and ethyl oleate contribute to these flavors. Particularly, aroma-active aldehydes that enhance umami and savory flavors, 3-methylbutanal and / or 3- (methylthio)propanal are important in contributing to provide the potent umami flavor and the pleasant, savory flavor of the liquid seasoning product.

[0074] In yet another aspect, the present disclosure relates to a food product comprising the liquid seasoning product. The food product may be selected from plant protein products, plant based dairy type products, cheese analogues, mycelium or mushroom based products, soups, sauces, stews and seasoning products such as stock cubes, bouillons, seasoning blends, powders, fonds and seasoning concentrates. The food product may comprise at least 0.1 wt-% of the liquid seasoning product, preferably at least 0.5 wt-%, more preferably at least 1 .0 wt-%.

[0075] Terms such as "about", "generally", "substantially" and suchlike shall be understood with their function of modifying a term or value that is not absolute, but is not reported in the state of the art. Such terms shall be defined by the specific circumstances and by the terms that they are intended to modify according to the common acceptance of such terms in the specific field. They shall take into account at least the degree of experimental error expected, the technical error and the instrumental error for a given technique adopted to measure a value. As used herein, the term "or" has the meaning of both "and"' and "or" (i.e. "and / or"). Furthermore, the meaning of a singular noun includes that of a plural noun and thus a singular term, unless otherwise specified, may also carry the meaning of its plural form. In other words, the term "a" or "an" may mean one or more.

[0076] As used herein, the term “comprising” includes the broader meanings ’’including”, ’’containing”, and ’’comprehending", as well as the narrower expressions “consisting of’ and “consisting only of’.

[0077] It will be obvious to a person skilled in the art that, as technology advances, the inventive concept can be implemented in various ways. The disclosure and its embodiments are not limited to the examples described below but may vary within the scope of the claims.

[0078] EXAMPLES

[0079] Example 1

[0080] Prehydrolyzed biomass

[0081] Ingredients:

[0082] 700 g fresh vegetable side stream

[0083] 300 g gluten-free milling side stream

[0084] 1 g fungal spores

[0085] Prehydrolyzed biomass was prepared as follows. Fresh vegetable side stream was heated to 75°C to lower microbial count and cooled. Fungal spores (Aspergillus') were mixed with gluten-free milling side stream, followed by fresh vegetable side stream. The resulting substrate mixture was mixed loosely to avoid formation of dough-like texture. Moisture content of the substrate mixture should preferably remain below 59% at this stage to facilitate fungal growth and to prevent the substrate from forming a thick paste which may prevent aeration. The substrate mixture was spread on an even surface in such a manner that the layer thickness did not exceed 5 cm. Fermentation was initiated by increasing the ambient temperature to 30°C and maintaining relative humidity between 80 and 100%. The substrate bed was turned periodically to avoid overheating. After 20 h, ventilation was increased to allow evaporating water to be removed. The fermentation was carried out for a total of 48 h. The fermented biomass was gently mixed to break any lumps. A prehydrolyzed biomass ready to be used in different applications was thus produced. Example 2

[0086] Conventional process

[0087] Ingredients:

[0088] 450 g sodium chloride

[0089] 2550 g water

[0090] 650 g prehydrolyzed biomass (see Example 1 )

[0091] The conventional process was carried out as follows. Salt solution was prepared by mixing salt with water. The salt was allowed to dissolve under slow mixing. Prehydrolyzed biomass was added, and mixing was continued until the biomass was evenly hydrated. Optionally, the mixture can be homogenized into an even slurry at this stage. The container was covered and ripened at 19 ± 4°C. To avoid anaerobic processes, the slurry was mixed periodically. After 2.5 month (75 days) and 16 month (485 days) ripening, a sample of the slurry was pasteurized at 85°C to inactivate enzymes and microorganisms. The pasteurized slurry was filtered to obtain a clarified liquid (15% solids) and press cake (37% solids). The liquid fraction was collected.

[0092] Example 3

[0093] New process

[0094] Ingredients:

[0095] 200 g sodium chloride

[0096] 1400 g water

[0097] 400 g prehydrolyzed fermented biomass (see Example 1 )

[0098] 0.2 g freeze-dried lactic acid bacteria

[0099] Prehydrolyzed biomass was ground with a blender and thereafter mixed with pre-heated (37°C) water. The mixture was inoculated with 0.2 g of freeze-dried lactic acid bacteria (Lactobacillus lactis and Lactobacillus sake!) and incubated at +37°C under gentle stirring until pH reached 5.0. Salt (200 g) and yeast preculture (target cell density 10A5 cfu / g) were added to the mixture. The container was covered and left to ripen at 25°C under periodic mixing. After 60 d, the mixture was pasteurized at 85°C. The pasteurized mixture was filtered to obtain a clarified liquid seasoning product (20% (w / v) solids) and press cake (36% (w / w) solids). Precultures were prepared by cultivating the yeast strains in a pea-oat suspension at 30°C for 2 days.

[0100] Example 4

[0101] New process with enzyme supplementation

[0102] Ingredients:

[0103] 200 g sodium chloride

[0104] 1400 g water

[0105] 400 g prehydrolyzed biomass (Example 1 )

[0106] 0.2 g freeze dried lactic acid bacteria

[0107] 4 g enzyme cocktail

[0108] Prehydrolyzed biomass was ground with a blender and thereafter mixed with pre-heated (37°C) water. The mixture was inoculated with 0.2 g freeze dried lactic acid bacteria (Lactobacillus lactis and Lactobacillus sake!), and an enzyme cocktail containing proteases, lipases and nucleases, and incubated at +37°C under gentle stirring until pH reached 5.0. Salt (200g) and yeast preculture (target cell density 10A5 cfu / g) ware added to the mixture. The container was covered and left to ripen at 25°C under periodic mixing. After 60d, the mixture was pasteurized at 85°C. The pasteurized mixture was filtered to obtain a clarified liquid seasoning product (20% (w / v) solids) and press cake (36% solids). Precultures were prepared by cultivating the yeast strains in a pea-oat suspension at 30°C for 2 days.

[0109] Content of free glutamic acid was determined in liquid seasoning products collected in Examples 2, 3 and 4. As can be seen from the results (Table 1 ), the new method produced a high free glutamic acid content in the liquid seasoning product already after 2 months’ ripening, whereas when the conventional method without LAB acidification was used, the free glutamic acid content was still lower even after a substantially longer ripening of 16 months (485 days). Employing exogenous enzymes in the new method further increased the free glutamic acid content. Table 1. Free glutamic acid content (g / L) in liquid fractions collected in Examples 2, 3 and 4 after different ripening periods. Abbreviations: d = days; STDEV = standard deviation.

[0110] Example 5

[0111] Properties and sensory analysis of the liquid seasoning products

[0112] Properties of the liquid seasoning products produced by the methods of Examples 3 and 4 were analyzed. Results are shown in Tables 2 and 3. Color of the products ranged from reddish brown to black. Primary amino nitrogen (PAN) was determined with Primary Amino Nitrogen Assay Kit (PANOPA) (Megazyme).

[0113] The Examples on the new method feature inoculation of the acidified biomass with yeast cultures before ripening. We have determined (data not shown) that inoculating the acidified biomass with yeast before ripening increases the PAN content to a certain extent, for example by 35%, compared to ripening without a yeast inoculation. As PAN reflects protein degradation, an increase of similar degree can be expected in free glutamic acid content if yeast is present. This means that the new method provides a higher PAN and free glutamate content than the conventional comparative method even if no yeast inoculation is performed before ripening.

[0114] For sensory analysis, a sample of liquid seasoning product produced by the method of Example 3 was diluted to a salt (sodium chloride) content of 0.9 wt-%. In addition, a 0.9 wt-% NaCI solution and a commercial premium yeast extract containing vegetable fond diluted to a salt content of 0.9 wt-% were evaluated in sensory analysis. The samples were coded and the order of tasting randomized. A trained in-house panel evaluated the samples in four different sessions over two weeks. The results are shown in Figure 1 . The new liquid seasoning product (“new broth”) is deemed to have more pleasant flavor and a stronger umami flavor than the commercial broth, while all three samples have similar saltiness. In the sensory analysis, flavor pleasantness is coined particularly with savory flavor. Table 2. Properties of the liquid seasoning products. Abbreviations: L = liter, mL = milliliter.

[0115] Table 3. Aroma and flavor compounds present in the liquid seasoning products.

Claims

CLAIMS1 . A method of manufacturing a liquid seasoning product, comprising the steps of: a) providing a prehydrolyzed biomass; b) optionally introducing one or more micro-organism(s) to the prehydrolyzed biomass to provide an inoculated biomass, wherein preferably the one or more micro-organism(s) is (are) organic acid producing micro-organism(s); c) acidifying the prehydrolyzed biomass to a pH of 5.9 or below by incubating at a first temperature to provide an acidified biomass; d) ripening the acidified biomass at a second temperature to provide a ripened biomass, wherein the second temperature is lower than the first temperature; e) solid-liquid separating the ripened biomass to provide a liquid seasoning product.

2. The method according to claim 1 , wherein the second temperature is at least 1°C, preferably at least 3°C, more preferably at least 5°C lower than the first temperature.

3. The method according to claim 1 or 2, wherein the first temperature ranges from 25°C to 45°C, preferably 27°C to 40°C, more preferably 30 to 39°C, and / or wherein the second temperature ranges from 10°C to 40°C, preferably 15°C to 35°C, more preferably 15°C to 34°C.

4. The method according to any one of the preceding claims, wherein step b) comprises introducing one or more exogenous enzyme(s), optionally wherein the one or more exogenous enzyme(s) are introduced instead of the one or more micro-organism(s) or before the one or more micro-organism(s) or simultaneously with the one or more micro-organism(s) or subsequent to the one or more micro-organism(s).

5. The method according to any one of the preceding claims, wherein in step c) the sodium (Na) content during acidifying is at most 1.0 g of Na per 100 g of the prehydrolyzed biomass, preferably 0.8 g of Na per 100 g of the prehydrolyzed biomass, in relation to wet weight, and / or wherein step c) further comprises treating the acidified biomass to inhibit microbial growth, optionally wherein the acidified biomass is treated to inhibit microbial growth by one or more of salting, heating, sonicating or applying pressure.

6. The method according to any one of the preceding claims, further comprising between step c) and step d) a step of:c2) introducing one or more micro-organism(s) selected from yeast(s) or bacterium (bacteria) to the acidified biomass.

7. The method according to claim 6, wherein the micro-organism(s) are selected from yeasts including Kluyveromyces lactis, Kluyveromyces marxianus, Pichia kluyveri, Debaryomyces hansenii, Saccharomyces cerevisiae, Wickerhamomyces anomalus and Zygosaccharomyces rouxii; and bacteria including Bacillus amyloliquefaciens and Bacillus subtilis.

8. The method according to any one of the preceding claims, wherein acidifying is performed until reaching a pH of 4.0 to 5.9, preferably pH 4.0 to 5.5, more preferably pH 4.5 to 5.0, optionally wherein acidifying is performed for a period of time of up to 36 h, preferably up to 24 h, more preferably ranging from 4 h to 24 h.

9. The method according to any one of the preceding claims, wherein ripening is performed for a period of time of up to one year, preferably ranging from 1 day to 1 year, more preferably 2 days to 180 days, even more preferably 3 days to 60 days.

10. The method according to any one of the preceding claims, wherein in step b), the organic acid is selected from one or more of lactic acid, acetic acid, propionic acid succinic acid, butyric acid, citric acid, fumaric acid and gluconic acid.11 . The method according to any one of the preceding claims, wherein in step b), the one or more micro-organism(s) is (are) selected from filamentous fungi such as Rhizopus, Aspergillus, and Trichoderma strains; yeasts such as Saccharomyces, Candida, Kluyveromyces and Pichia strains; lactic acid bacteria (LAB) such as Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, Oenococcus, Weissella and Streptococcus strains; and non-LAB bacteria such as Bacillus, Enterococcus, Acetobacter, Gluconobacter, Bifidobacterium, Propionibacterium, Leuconostoc, Staphylococcus, Komagataeibacter and Corynebacterium strains, preferably the one or more micro- organism(s) is (are) selected from Pediococcus acidilactici, Pediococcus halophilus, Pediococcus pentosaceus, Lactobacillus curvatus, Lactobacillus sake!, Lactobacillus plantarum, Lactobacillus pentosus, Lactococcus lactis, and Leuconostoc carnosum,12. The method according to any one of the preceding claims, wherein a solid fraction is provided in step e).

13. The method according to any one of the preceding claims, comprising between step d) and step e) a step of:d2) heat-treating the ripened biomass; wherein optionally, heat-treating is performed by pasteurization or cold-pasteurization.

14. The method according to any one of the preceding claims, comprising between step a) and step b) a step of: a2) adjusting dry matter content of the prehydrolyzed biomass to be in the range of 5 to 50 wt-%, preferably 5 to 30 wt-%, more preferably 5 to 20 wt-%, optionally by adding water.

15. The method according to any one of the preceding claims, wherein the liquid seasoning product is treated by one or more of salt reduction, concentration fractionation or flavor modulation.

16. The method according to any one of the preceding claims, wherein the prehydrolyzed biomass is soy-free and / or wheat-free.

17. The method according to any one of the preceding claims, wherein the prehydrolyzed biomass is provided by: i. enzymatically hydrolyzing a biomass substrate, optionally with exogenous enzymes; and / orII. solid state fermenting a biomass substrate, optionally with one or more bacterial or fungal strains or species, optionally one or more strain(s) belonging to genus (genera) selected from fungal genera Aspergillus, Rhizopus, Geotrichium, Penicillium, Lentinula, Pleurotus, Auricularia, Agaricus, Flammulina, Hericium, Clitocybe, Hypsizygus, Sparassis, Ustilago, and Fusarium, yeast genera Debaryomyces, Kluyveromyces, Pichia, Saccharomyces, Wickerhamomyces, and Zygosaccharomyces and bacterial genera Bacillus, Pediococcus, Lactobacillus, Lactococcus, and Leuconostoc.

18. The method according to claim 17, wherein the biomass substrate is selected from one or more of fresh or frozen vegetable processing side streams; brewer's spent grain; plant milk or plant protein extraction by-products; broken legumes and beans; oil seed press cakes; bread and dough waste; rejected fruits and vegetables; vegetable and fruit processing by-products such as peels or rejected pieces; and legume processing side streams such as extrusion waste, preferably the biomass substrate is soy-free and / or wheat-free.

19. A liquid seasoning product obtained by the method according to any one of claims 1 to 18.

20. A liquid seasoning product, or the liquid seasoning product according to claim 19, having a free glutamic acid content of at least 2 g / L, preferably in the range of 2 to 35 g / L, more preferably in the range of 3 to 25 g / L, even more preferably in the range of 5 to 12 g / L.

21. The liquid seasoning product according to claim 20, comprising one or more components selected from 1-octen-3-ol; 3-(methylthio)propanol; 3- (methylthio)propanal; 2,3-butanediol; 3-methylbutanal; ethyl oleate; hexadecenoic acid ethyl ester; 2-methyl-3-furanthiol; dimethyl disulfide; dimethyl trisulfide; 2,6- dimethylpyrazine; 2,5-dimethylpyrazine; 4-hydroxy-5-methyl-3(2H)-furanone; 2(5H)- furanone, 3-methyl; and 2-furanmethanol, wherein preferably the liquid seasoning product comprises one or more components selected from 1-octen-3-ol; 3- (methylthio)propanal; 3-(methylthio)propanol; 2-methyl-3-furanthiol; 3-methylbutanal; 2,6-dimethylpyrazine; and ethyl oleate, more preferably one or more components selected from 3-methylbutanal and 3-(methylthio)propanaL22. The liquid seasoning product according to claim 21 , wherein the content of i. 1-octen-3-ol ranges from 0.1 ppb to 20,000 ppb;II. 3-(methylthio)propanol ranges from 0.05 ppm to 2,000 ppm; ill. 3-(methylthio)propanal ranges from 0.01 ppb to 5,000 ppb; iv. 2,3-butanediol ranges from 0.1 ppb to 10,000 ppm; v. 3-methylbutanal ranges from 0.05 ppb to 10,000 ppb; vi. ethyl oleate ranges from 0.05 ppb to 50,000 ppb; vii. hexadecenoic acid ethyl ester ranges from 0.01 ppb to 1 ,000 ppb; viii. 2-methyl-3-furanthiol ranges from 0.0001 ppb to 500 ppb; ix. dimethyl disulfide ranges from 0.001 ppb to 10,000 ppb; x. dimethyl trisulfide ranges from 0.001 ppb to 2,000 ppb; xi. 2,6-dimethylpyrazine ranges from 0.01 ppm to 100 ppm; xii. 2,5-dimethylpyrazine ranges from 0.01 ppm to 100 ppm; xiii. 4-hydroxy-5-methyl-3(2H)-furanone ranges from 0.1 ppm to 200 ppm; xiv. 2(5H)-furanone, 3-methyl ranges from 0.1 ppb to 1 ,000 ppb; and / or xv. 2-furanmethanol ranges from 0.1 ppm to 500 ppm.

23. The liquid seasoning product according to any one of claims 20 to 22, having a lactic acid content in the range of 0.2 to 15 mg / mL.

24. The liquid seasoning product according to any one of claims 20 to 23, having a primary amino nitrogen content in the range of 1 ,000 to 30,000 mg N / L, preferably 3,000 to 10,000 mg N / L.

25. The liquid seasoning product according to any one of claims 20 to 24, having a dry matter content in the range of 1 to 40 wt-%.

26. The liquid seasoning product according to any one of claims 20 to 25, having: i. A viscosity at 20°C in the range of 2 to 1 ,200 mPa*s, preferably 10 to 1 ,200 mPa*s, more preferably 10 to 1 ,000 mPa*s; and / orII. A pH in the range of 4.0 to 5.9, preferably 4.0 to 5.5, more preferably 4.5 to 5.0; and / or ill. A sodium content in the range of 0.4 to 10 g / 100 g, preferably 0.4 g to 8 g of Na per 100 g, more preferably 1 g to 8 g of Na per 100 g, in relation to wet weight.

27. The liquid seasoning product according to any one of claims 20 to 26, wherein the liquid seasoning product is soy-free and / or wheat-free.

28. A food product comprising the liquid seasoning product of any one of claims 19 to 27, optionally wherein the food product is selected from plant protein products, plant based dairy type products, cheese analogues, mycelium or mushroom based products, soups, sauces, stews and seasoning products such as stock cubes, bouillons, seasoning blends, powders, fonds and seasoning concentrates.

29. The food product according to claim 28, comprising at least 0.1 wt-% of the liquid seasoning product, preferably at least 0.5 wt-%, more preferably at least 1.0 wt-%.

Images