Terpenoid compositions and blends thereof

Abstract

The present disclosure describes terpenoid compositions, flavour blends comprising a plurality of terpenoid compositions as well as processes involving same. The terpenoid compositions and flavour blends are useful for e.g. enhancing one or more desirable flavours, scents and / or physical sensations in a food product.

Description

Case Ref. P201WO IPTector™ Terpenoid compositions, blends, and processes involving same Field

[0001] The present disclosure describes terpenoid compositions, flavour blends comprising a plurality of terpenoid compositions as well as processes involving same. The terpenoid compositions and flavour blends are useful for e.g. enhancing one or more desirable flavours, scents, and / or physical sensations in a food product. Background

[0002] Terpenes, terpenoids, derivatives thereof, and other prenylated aromatic compounds are widely used e.g. as pharmaceuticals, cosmetics, nutraceuticals, flavors, fragrances, and pesticides. Methods for increasing the production of these compounds in natural or engineered cells are abundant in the art.

[0003] Using engineered microorganisms to produce valuable molecules from renewable feedstock is a desirable alternative to conventional means of production. However, achieving economically viable yield, titers and productivity is a major roadblock to industrialization. Obstacles often encountered arise from the standoff between the engineered pathway and the native metabolism that are pulling in opposite directions. Metabolism has evolved towards meeting the needs for growth and rerouting it can be challenging due to multiple layers of control, such as gene regulation, negative feedback loops at the enzyme level by downstream products, and efficient competing pathways.

[0004] Monoterpenes and other geranyl diphosphate (GPP)-derived compounds, which are widely used as flavors, fragrances, pesticides and could find applications as drop-in jet fuel or biopolymers, are a prime example of these issues. On one hand, extraction from plant natural sources can hardly meet the increasing demands and represents an environmental challenge, whereas, on the other hand, production by microbial hosts leads to low yield and is hindered by native metabolism constraints.

[0005] Monoterpene production by engineered microbes relies on either the MEP pathway (mainly prokaryotes) or the MVA pathway, both leading to the formation of DMAPP and IPP, which are, in turn, condensed to form GPP. GPP is converted either into a wide array of monoterpenes by monoterpene synthases (MTSs) that rearrange the 10-carbon backbone of GPP into various monoterpenes or precursors thereof, or it is further elongated into FPP or GGPP by successive addition of IPP molecules to form sesquiterpenes and diterpenes respectively. GPP also serves as the precursor for the synthesis of a large number of compounds that contain a terpene moiety, such as cannabinoids,Case Ref. P201WO IPTector™ iridoids, monoterpene indole alkaloids, prenylated aromatic compounds, and other meroterpenoids.

[0006] Yeast is considered a good host for terpene production because of its ease to be engineered, its native mevalonate pathway, and its good capacity to harbor functional cytochromes P450 in its endoplasmic reticulum (ER) membrane for terpene scaffold decoration. It has shown great capacity at producing sesquiterpenes, such as artemisinin and farnesene, at an industrial scale. However, the production of monoterpenes has so far been considerably less successful.

[0007] This can be mainly explained by the rope-pulling game that is played at the GPP branch point between native sterol biosynthesis and the heterologous pathway leading to monoterpenes, which is largely in favor of the native metabolism. In wild-type yeast, there are no GPP-based compounds produced and the only purpose of GPP is to serve as an intermediate that is further elongated into FPP for the production of squalene in the sterol pathway. Because of this, no dedicated GPP synthase is present in yeast, and GPP is produced by a bi-functional GPP-FPP synthase, Erg20p, that has been shown to convert very efficiently GPP into FPP as soon as it is formed and channel it into sterol synthesis. Various strategies have been employed to downregulate Erg20p, either by converting it into a strict GPP synthase, or by reducing its activity, but the intrinsic essentiality of sterol synthesis has rendered those attempts only moderately fruitful while decreasing cell viability by posing a burden on sterol synthesis.

[0008] Compartmentalization is a strategy used by eukaryotic cells to optimize their metabolism. Organelles, such as mitochondria, peroxisomes, and the endoplasmic reticulum (ER), are designed to protect the rest of the cells from toxic compounds, isolate intermediates from competing pathways, shield enzymes from inhibitors, and, overall, provide a more suitable environment for a reaction to occur away from the main bulk of the metabolism.

[0009] An example of such a strategy has been reported recently, where geraniol production has been improved 11.5-fold by compartmentalizing an extra copy of the entire MVA pathway into the mitochondria together with a geraniol synthase, in comparison with the same modification in the cytosol.

[0010] While this proved to be a successful strategy, hijacking the mitochondria appeared to pose a metabolic burden to the strain with lower cell viability and growth. This can be attributed to the essential nature of the mitochondria as the powerhouse of the cells, which may hinder further engineering to reach the significantly higher titer needed for industrial application. These findings also showed that mitochondria might come with limitations on how far they can be engineered without compromising the integrity of the metabolism.

[0011] US 20150010978 discloses methods for producing terpenoids in a vast number of cells by transforming the cells with genes encoding enzymes involved in the biosynthesis of the terpenoids.Case Ref. P201WO IPTector™ The genes may be introduced into the genomes of chloroplasts for cells having chloroplasts. The exemplification discloses the production of di-terpenes.

[0012] KR20190079575A discloses a recombinant yeast wherein the number of peroxisomes is increased, leading to increased terpenoid production. Also disclosed is the insertion of a heterologous geranylgeranyl pyrophosphate synthase.

[0013] US20130302861A1 discloses terpenoid production in yeast by localizing a terpene synthase to the mitochondria. The exemplification focuses on FPP-derived sesquiterpenes.

[0014] Guo-Song Liu et al (J. Agric. Food Chem.2020, 68, 7, 2132-2138) reported the production of squalene, the FPP-based precursor of ergosterol, in yeast peroxisome demonstrating the functionality of the MVA pathway in this organelle. However, the resulting strain did not outperform its cytosolic counterpart, most probably because the original pathway is already well-tuned and designed to efficiently produce squalene in the cytosol. Summary

[0015] The present inventors have surprisingly demonstrated that genetically engineered host cells configured to produce increased amounts of selected terpenoids provide terpenoid compositions that are highly suitable for enhancing desirable properties, such as flavours, scents, and / or physical sensations in a food product, or reducing undesirable properties, such as off-notes. The terpenoid compositions produced using the methods of the present disclosure comprise particular fermentation byproducts derived from the fermentation method which provides the terpenoid compositions and flavour blends derived therefrom with a unique flavour / scent profile capable of enhancing e.g. the flavour of a non-alcoholic beer or other food products. The terpenoid compositions and flavor blends derived therefrom comprising the one or more fermentation byproducts have been shown experimentally to provide even more desirable properties than their corresponding synthetically prepared versions.

[0016] In one aspect, a terpenoid composition is provided comprising: a) a terpenoid, and b) one or more fermentation byproducts; wherein the ratio of the terpenoid to the sum of one or more fermentation byproducts is from 85:15, to 99.9:0.1.

[0017] In a further aspect, a flavor blend comprising a plurality of terpenoid compositions is provided.

[0018] In a further aspect, a flavor blend solution is provided comprising the flavor blend as defined herein and a carrier.

[0019] In a further aspect, a food product is provided comprising an edible substance, and a) a terpenoid composition, such as the terpenoid composition as defined herein;Case Ref. P201WO IPTector™ b) a flavor blend, such as the flavor blend as defined herein; and / or c) a flavor blend solution, such as the flavor blend solution as defined herein.

[0020] In a further aspect, a host cell is provided comprising, i) a peroxisomally-localized enzyme catalyzing the formation of a branch point compound which in a metabolic pathway can be metabolized by a prioritized metabolic pathway and one or more non- prioritized pathways leading to different metabolites, ii) a peroxisomally-localized enzyme catalyzing the first step of a non-prioritized metabolic pathway for the branch point compound, and iii) a peroxisomally-localized enzyme having kinase activity, and / or genes encoding the peroxisomally- localized enzymes of i), ii) and iii).

[0021] In a further aspect, the present disclosure provides a host cell genetically modified to provide an increased amount of a terpenoid composition as defined herein as compared to an amount of the terpenoid composition provided by the corresponding genetically unmodified host cell. In some aspects, the present disclosure provides a host cell genetically modified to provide an increased amount of a terpenoid composition as defined herein.

[0022] In a further aspect, a cell culture is provided comprising the host cell as defined herein and a growth medium.

[0023] In a further aspect, a method is provided for producing a terpenoid composition, comprising the steps of: a) providing a host cell as defined herein; b) fermenting the host cell in a substrate supporting the growth of the host cell; c) recovering the terpenoid composition from the fermentation broth.

[0024] In a further aspect, a terpenoid composition obtainable by the method as defined herein is provided.

[0025] In a further aspect, the present disclosure provides a method for preparing a flavor blend comprising mixing one or more of terpenoid compositions each as defined herein, and optionally adding a carrier, thereby providing the flavor blend.

[0026] In a further aspect, the present disclosure provides a method for modulating one or more flavors, scents and / or physical sensations of a food product, the method comprising adding a terpenoid composition, and / or a flavor blend to a food product.

[0027] In a further aspect, the present disclosure provides a use of a terpene composition or a flavor blend for modulating one or more flavors, scents and / or physical sensations of a food productCase Ref. P201WO IPTector™ Drawings and figures

[0028] Figure 1. EI-MS spectra of compounds (fermentation byproducts) 1-3.

[0029] Figure 2. EI-MS spectra of compounds (fermentation byproducts) 4-6.

[0030] Figure 3. EI-MS spectra of compounds (fermentation byproducts) 7-9.

[0031] Figure 4. Gas chromatogram of yeast fermentation-produced β-myrcene compared to a natural, food-grade alternative obtained from a commercial source showing the presence of compound 1 (ethyl acetate) in the yeast-produced sample but not in the alternative.

[0032] Figure 5. Gas chromatogram of yeast fermentation-produced β-myrcene compared to a natural, food-grade alternative obtained from a commercial source showing the presence of compound 2 (ethyl propanoate), compound 3 (isoamyl alcohol), and compound 4 (isoamyl acetate) in the yeast-produced sample but not in the alternative.

[0033] Figure 6. Gas chromatogram of yeast fermentation-produced β-myrcene compared to a natural, food-grade alternative obtained from a commercial source showing the presence of compound 6 (ethyl hexanoate), compound 7 (ethyl octanoate), compound 8 (ethyl nonanoate), and compound 9 (ethyl decanoate) in the yeast-produced sample but not in the alternative.

[0034] Figure 7. Gas chromatogram of yeast fermentation-produced R-linalool compared to a natural, food-grade alternative obtained from a commercial source showing the presence of compound 1 (ethyl acetate) in the yeast-produced sample but not in the alternative.

[0035] Figure 8. Gas chromatogram of yeast fermentation-produced R-linalool compared to a natural, food-grade alternative obtained from a commercial source showing the presence of compound 2 (ethyl propanoate), compound 3 (isoamyl alcohol), compound 4 (isoamyl acetate), and compound 5 (2-heptenal) in the yeast-produced sample but not in the alternative.

[0036] Figure 9. Gas chromatogram of yeast fermentation-produced R-linalool compared to a natural, food-grade alternative obtained from a commercial source showing the presence of compound 6 (ethyl hexanoate), compound 7 (ethyl octanoate), compound 8 (ethyl nonanoate), and compound 9 (ethyl decanoate) in the yeast-produced sample but not in the alternative.

[0037] Figure 10. Spider diagram depicting the results of the sensory evaluation of yeast fermentation-based geraniol compared to a commercially available natural and food-grade geraniol alternative.

[0038] Figure 11. Spider diagram depicting the results of the sensory evaluation of yeast fermentation-based β-myrcene compared to a commercially available natural and food-grade β- myrcene alternative.

[0039] Figure 12. Spider diagram depicting the results of the sensory evaluation of yeast fermentation-based citronellol compared to a commercially available natural and food-gradeCase Ref. P201WO IPTector™ citronellol alternative.

[0040] Figure 13. Spider diagram depicting the results of the sensory evaluation of yeast fermentation-based R-linalool compared to a commercially available natural and food-grade R-linalool alternative.

[0041] Figure 14. Spider diagram depicting the results of the sensory evaluation of yeast fermentation-based linalyl acetate compared to a commercially available natural and food-grade linalyl acetate alternative.

[0042] Figure 15. Sensory evaluation of control non-alcoholic beer (left) and the same non-alcoholic beer spiked with flavour blend solution 2 (right) from a professional beer-tasting panel. The nature of non-alcoholic beer and flavour blend solution is described in Example 2. The diagram on the left shows that the control beer was scored by the panel at 6.2 whereas the right panel shows that the aroma- spiked beer was scored at 7.3.

[0043] Figure 16. Sensory evaluation of control non-alcoholic beer (dark gray bars) and the same non- alcoholic beer spiked with flavour blend solution 2 (light gray bars) from a professional beer-tasting panel. The nature of non-alcoholic beer and flavour blend solution is described in Example 2. By the addition of the flavour solution 2, the hoppy character of the beer increased, while the cereal, worty, and grainy / husky characteristics were decreased.

[0044] Figure 17. Overview of fermentation by-products present in terpenoid compositions of the present disclosure (Evo samples) which are not present in synthetically derived terpnoid samples from Sigma Aldrich. The overview includes GC-MS retention times obtainable as set out in Example 1.

[0045] Figure 18. Spider diagram depicting the results of the sensory evaluation of Evodia Bio’s yeast fermentation-based citronellol in Example 2, part B compared to a commercially available natural and food-grade citronellol alternative.

[0046] Figure 19. Spider diagram depicting the results of the sensory evaluation of Evodia Bio’s yeast fermentation-based Linalool in Example 2, part B compared to a commercially available natural and food-grade Linalool alternative.

[0047] Figure 20. Spider diagram depicting the results of the sensory evaluation of Evodia Bio’s yeast fermentation-based Geraniol in Example 2, part B compared to a commercially available natural and food-grade Geraniol alternative.

[0048] Figure 21. Spider diagram depicting the results of the sensory evaluation of Evodia Bio’s yeast fermentation-based Myrcene in Example 2, part B compared to a commercially available natural and food-grade Myrcene alternative.Case Ref. P201WO IPTector™ Incorporation by reference

[0049] All publications, patents, and patent applications referred to herein are incorporated by reference to the same extent as if each individual publication, patent, or patent application was specifically and individually indicated to be incorporated by reference. In the event of a conflict between a term herein and a term in an incorporated reference, the term herein prevails and controls. Detailed description Definitions

[0050] The terms "heterologous" or “recombinant” or “genetically modified” and their grammatical equivalents as used herein interchangeably refer to entities "derived from a different species or cell”. For example, a heterologous or recombinant polynucleotide gene is a gene in a host cell not naturally containing that gene, i.e. the gene is from a different species or cell type than the host cell. The term “heterologous” also covers one or more endogenous genes under a non-native or altered promoter, or located in a locus other than the native locus. The terms used herein about microbial host cells refer to microbial host cells comprising and expressing heterologous or recombinant polynucleotide genes.

[0051] The term “operative metabolic pathway” as used herein is intended to mean two or more enzymes acting sequentially in a live cell to convert chemical substrate(s) into chemical product(s). Enzymes are characterized by having catalytic activity, which can change the chemical structure of the substrate(s). An enzyme may have more than one substrate and produce more than one product. The enzyme may also depend on cofactors, which can be inorganic chemical compounds or organic compounds such as proteins for example enzymes (co-enzymes). The term “operative biosynthetic metabolic pathway” refers to a metabolic pathway that occurs in a live recombinant host, as described herein.

[0052] The term "in vivo", as used herein refers to within a living cell or organism, including, for example animal, a plant, or a microorganism.

[0053] The term "in vitro", as used herein refers to outside a living cell or organism, including, without limitation, for example, in a microwell plate, a tube, a flask, a beaker, a tank, a reactor, and the like.

[0054] The term "in planta", as used herein refers to within a plant or plant cell.

[0055] The term "endogenous" or “native” as used herein refers to a gene or a polypeptide in a host cell that originates from the same host cell.

[0056] The terms "substantially" or "approximately" or “about”, as used herein refer to a reasonable deviation around a value or parameter such that the value or parameter is not significantly changed. These terms of deviation from a value should be construed as including a deviation of the value where the deviation would not negate the meaning of the value deviated from. For example, in relation to aCase Ref. P201WO IPTector™ reference numerical value the terms of degree can include a range of values plus or minus 10% from that value. For example, deviation from a value can include a specified value plus or minus a certain percentage from that value, such as plus or minus 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, or 1% from the specified value.

[0057] The term “and / or” as used herein is intended to represent an inclusive “or”. The wording X and / or Y is meant to mean both X or Y and X and Y. Further, the wording X, Y, and / or Z is intended to mean X, Y, and Z alone or any combination of X, Y, and Z.

[0058] The term “isolated" as used herein about a compound, refers to any compound, which by means of human intervention, has been put in a form or environment that differs from the form or environment in which it is found in nature. Isolated compounds include but are not limited to compounds of the disclosure for which the ratio of the compounds relative to other constituents with which they are associated in nature is increased or decreased. In an important embodiment, the amount of compound is increased relative to other constituents with which the compound is associated in nature. In an embodiment, the compound of the disclosure may be isolated into a pure or substantially pure form. In this context, a substantially pure compound means that the compound is separated from other extraneous or unwanted material present from the onset of producing the compound or generated in the manufacturing process. Such a substantially pure compound preparation contains less than 10%, such as less than 8%, such as less than 6%, such as less than 5%, such as less than 4%, such as less than 3%, such as less than 2%, such as less than 1 %, such as less than 0.5% by weight of other extraneous or unwanted material usually associated with the compound when expressed natively or recombinantly. In an embodiment, the isolated compound is at least 90% pure, such as at least 91% pure, such as at least 92% pure, such as at least 93% pure, such as at least 94% pure, such as at least 95% pure, such as at least 96% pure, such as at least 97% pure, such as at least 98% pure, such as at least 99% pure, such as at least 99.5% pure, such as 100 % pure by weight.

[0059] The term “non-naturally occurring” as used herein about a substance, refers to any substance that is not normally found in nature or natural biological systems. In this context, the term “found in nature or in natural biological systems” does not include the finding of a substance in nature resulting from releasing the substance to nature by deliberate or accidental human intervention. Non-naturally occurring substances may include substances completely or partially synthesized by human intervention and / or substances prepared by human modification of a natural substance.

[0060] The term “% identity” is used herein about the relatedness between two amino acid sequences or between two nucleotide sequences.

[0061] The term “% sequence identity” as used herein about amino acid sequences refers to the degree of identity in percent between two amino acid sequences obtained when using theCase Ref. P201WO IPTector™ Needleman-Wunsch algorithm (Needleman and Wunsch, 1970, J. Mol. Biol. 48: 443-453) as implemented in the Needle program of the EMBOSS package (EMBOSS: The European Molecular Biology Open Software Suite, Rice et al., 2000, Trends Genet.16: 276-277), preferably version 5.0.0 or later. The polypeptides specified herein as having at least 80% sequence identity to a specified sequence, such as having at least 80% sequence identity to any one of SEQ ID NO: 1-98 of WO2024189183 incorporatred herein by reference have in some embodiments at least 85% sequence identity to any one of SEQ ID NO: 1-98 of WO2024189183 incorporatred herein by reference, such as at least 90%, such as at least 91%, such as at least 92%, such as at least 93%, such as at least 94%, such as at least 95%, such as at least 96%, such as at least 97%, such as at least 98%, such as at least 99%, such as 100%.

[0062] The parameters used are a gap open penalty of 10, a gap extension penalty of 0.5, and the EBLOSUM62 (EMBOSS version of BLOSUM62) substitution matrix. The output of Needle labeled "longest identity" (obtained using the -nobrief option) is used as the percent identity and is calculated as follows: ^^^^^^^^^ ^^^^^ ^^^^ ^^^^^^^^ Length of alignment − total number of gaps in alignment! 100

[0063] The term “% identity” as used herein about nucleotide sequences refers to the degree of identity in percent between two nucleotide sequences obtained when using the Needleman-Wunsch algorithm (Needleman and Wunsch, 1970, supra) as implemented in the Needle program of the EMBOSS package (EMBOSS: The European Molecular Biology Open Software Suite, Rice et al., 2000, supra), preferably version 5.0.0 or later. The parameters used are a gap open penalty of 10, a gap extension penalty of 0.5, and the EDNAFULL (EMBOSS version of NCBI NUC4.4) substitution matrix. The output of Needle labeled "longest identity" (obtained using the -nobrief option) is used as the percent identity and is calculated as follows: identical deoxyribonucleotides Length of alignment − total number of gaps in alignment! 100

[0064] The protein sequences of the present disclosure can further be used as a "query sequence" to perform a search against sequence databases, for example, to identify other family members or related sequences. Such searches can be performed using the BLAST programs. Software for performing BLAST analyses is publicly available through the National Center for Biotechnology Information (http: / / www.ncbi.nlm.nih.gov). BLASTP is used for amino acid sequences and BLASTN for nucleotide sequences. The BLAST program uses as defaults:Case Ref. P201WO IPTector™ Cost to open gap: default= 5 for nucleotides / 11 for proteins Cost to extend gap: default = 2 for nucleotides / 1 for proteins Penalty for nucleotide mismatch: default = -3 Reward for nucleotide match: default= 1 Expect value: default = 10 Wordsize: default = 11 for nucleotides / 28 for megablast / 3 for proteins.

[0065] Furthermore, the degree of local identity between the amino acid sequence query or nucleic acid sequence query and the retrieved homologous sequences is determined by the BLAST program. However, only those sequence segments are compared that give a match above a certain threshold. Accordingly, the program calculates the identity only for these matching segments. Therefore, the identity calculated in this way is referred to as local identity.

[0066] The term "mature polypeptide" or “mature enzyme” as used herein refers to a polypeptide in its final active form following translation and any post-translational modifications, such as N-terminal processing, C-terminal truncation, glycosylation, phosphorylation, etc. It is known in the art that a host cell may produce a mixture of two or more different mature polypeptides (i.e., with a different C- terminal and / or N-terminal amino acid) expressed by the same polynucleotide.

[0067] The term "cDNA" refers to a DNA molecule that can be prepared by reverse transcription from a mature, spliced, mRNA molecule obtained from a eukaryotic or prokaryotic cell. cDNA lacks intron sequences that may be present in the corresponding genomic DNA. The initial, primary RNA transcript is a precursor to mRNA that is processed through a series of steps, including splicing, before appearing as mature spliced mRNA.

[0068] The term "coding sequence" refers to a nucleotide sequence, which directly specifies the amino acid sequence of a polypeptide. The boundaries of the coding sequence are generally determined by an open reading frame, which begins with a start codon such as ATG, GTG, or TTG and ends with a stop codon such as TAA, TAG, or TGA. The coding sequence may be a genomic DNA, cDNA, synthetic DNA, or a combination thereof.

[0069] The term "control sequence" as used herein refers to a nucleotide sequence necessary for the expression of a polynucleotide encoding a polypeptide. A control sequence may be native (i.e., from the same gene) or heterologous or foreign (i.e., from a different gene) to the polynucleotide encoding the polypeptide. Control sequences include, but are not limited to leader sequences, polyadenylation sequences, pro-peptide coding sequences, promoter sequences, signal peptide coding sequences, translation terminator (stop) sequences, and transcription terminator (stop) sequences. To beCase Ref. P201WO IPTector™ operational control sequences usually must include promoter sequences and transcriptional and translational stop signals. Control sequences may be provided with linkers for the purpose of introducing specific restriction sites facilitating ligation of the control sequences with a coding region of a polynucleotide encoding a polypeptide.

[0070] The term "expression" includes any step involved in the production of a polypeptide including, but not limited to, transcription, post-transcriptional modification, translation, post-translational modification, and secretion.

[0071] The term "expression vector" refers to a DNA molecule, either single- or double-stranded, either linear or circular, which comprises a polynucleotide encoding a polypeptide and is operably linked to control sequences that provide for its expression. Expression vectors include expression cassettes for the integration of genes into a host cell as well as plasmids and / or chromosomes comprising such genes.

[0072] The term "host cell" refers to any cell type that is susceptible to transformation, transfection, transduction, or the like with a nucleic acid construct or expression vector comprising a polynucleotide of the present disclosure. The host cell encompasses any progeny of a parent cell that is not identical to the parent cell due to mutations that occur during replication.

[0073] The term "polynucleotide construct" refers to a polynucleotide, either single- or double- stranded, which is isolated from a naturally occurring gene or is modified to contain segments of nucleic acids in a manner that would not otherwise exist in nature or which is synthetic, and which comprises a polynucleotide encoding a polypeptide and one or more control sequences.

[0074] The term "operably linked" refers to a configuration in which a control sequence is placed at an appropriate position relative to the coding polynucleotide such that the control sequence directs the expression of the coding polynucleotide.

[0075] The terms “nucleotide sequence and “polynucleotide” are used herein interchangeably.

[0076] The term “comprise” and “include” as used throughout the specification and the accompanying items as well as variations such as "comprises", "comprising", "includes" and "including" are to be interpreted inclusively. These words are intended to convey the possible inclusion of other elements or integers not specifically recited, where the context allows.

[0077] The articles "a" and "an" are used herein to refer to one or more than one (i.e. to one or at least one) of the grammatical object of the article. By way of example, "an element" may mean one element or more than one element.

[0078] Terms like “preferably”, “commonly”, “particularly”, and “typically” are not utilized herein to limit the scope of the itemized disclosure or to imply that certain features are critical, essential, or even important to the structure or function of the itemized disclosure. Rather, these terms are merelyCase Ref. P201WO IPTector™ intended to highlight alternative or additional features that can or cannot be utilized in a particular embodiment of the present disclosure.

[0079] The term “cell culture” as used herein refers to a culture medium comprising a plurality of host cells of the disclosure. A cell culture may comprise a single strain of host cells or may comprise two or more distinct host cell strains. The culture medium may be any medium that may comprise a recombinant host, e.g., a liquid medium (i.e., a culture broth) or a semi-solid medium, and may comprise additional components, e.g., a carbon source such as dextrose, sucrose, glycerol, or acetate; a nitrogen source such as ammonium sulfate, urea, or amino acids; a phosphate source; vitamins; trace elements; salts; amino acids; nucleobases; yeast extract; aminoglycoside antibiotics such as G418 and hygromycin B.

[0080] The term “fermentation byproducts” as used herein refers to organic compounds that are generated as secondary or incidental products in the biochemical process of fermentation. Fermentation byproducts include, but are not limited to: Organic acids: such as acetic acid, lactic acid, and citric acid, which are produced in various fermentation processes, including the fermentation of carbohydrates in the production of ethanol, lactic acid bacteria fermentation, and citric acid fermentation, respectively. Esters and ester derivatives: which are formed through the enzymatic or non-enzymatic reaction between an acid and an alcohol. Examples include ethyl acetate, ethyl propanoate, isoamyl acetate, ethyl hexanoate, ethyl octanoate, ethyl nonanoate, and ethyl decanoate. These compounds often contribute to the aroma and flavor profiles in fermented products. Higher alcohols (also known as fusel alcohols): including but not limited to isobutanol, isoamyl alcohol, and propanol, which are formed by amino acid catabolism during fermentation. These compounds contribute to the complexity of flavors in fermented products but are produced in smaller quantities compared to ethanol. Volatile phenols: such as 4-ethylphenol and 4-vinylphenol, which can be produced by certain yeast strains through the decarboxylation of cinnamic acids. These compounds contribute to the characteristic flavors and aromas in some fermented beverages. Ketones, aldehydes, and alcohols: formed as intermediate or final products in the metabolic pathways during the fermentation process. Examples include diacetyl, which imparts a buttery flavor to certain fermented products, heptenal, and acetoin. Isoprenoid esters or glycosides: formed by the conversion of endogenous or exogenous (present in the feedstock) isoprenoids during the fermentation process. Examples include geranyl acetate, linalyl acetate, geranyl glycoside, linalyl glycoside, etc. Sulfides and thiols: formed by the conversion of endogenous ort exogenous sulfur-containing compounds during fermentation. Examples include: 4-methoxy-2-methyl-2-butanethiol, 8-mercapto-p-menthan-3-one, 4-mercapto-4-methyl-2-pentanone, 1-p-menthene-8-thiol, ethyl-3-mercaptopropionate, 3- methylthiohexan-1-ol, 2-methyl-4-propyl-1,3-oxathiane, 3-mercaptohexan-1-ol, 3-Case Ref. P201WO IPTector™ mercaptohexylacetate, ethyl 3-(methylthio)propionate, methyl thioacetate, methyl thiobutanoate, 3,5-dimethyl-1,2,4-trithiolane.

[0081] In some embodiments, the “one or more fermentation byproducts” are selected from the group consisting of: ethyl acetate, isoamyl acetate, isoamyl alcohol, ethyl propanoate, 2-heptenal, ethyl hexanoate, ethyl octanoate, ethyl nonanoate, ethyl decanoate, ethanol, methanol, butanol, acetone, isobutanol, propanol, glycerol, diacetyl, acetoin, 2,3-butanediol, 4-ethylphenol, 4- vinylphenol, furfural, 5-hydroxymethylfurfural, acetaldehyde, and n-butyl acetate. In some embodiments, “the one or more fermentation byproducts” exhibit one or more characteristic fingerprints or spectra when analyzed using gas chromatography-mass spectrometry (GC-MS), and / or nuclear magnetic resonance (NMR). Example 1 of the present application demonstrates a protocol for obtaining these characteristic fingerprints or spectra as is also shown in Figures 1, 2, 3, 4, 5, 6, 7, 8, and 9. In preferred embodiments, the one or more fermentation byproducts are selected from the group consisting of: ethyl acetate; ethyl propanoate; isoamyl alcohol; isoamyl acetate; trans-2- heptenal; ethyl hexanoate; ethyl octanoate; ethyl nonanoate; and ethyl decanoate.

[0082] The term “ratio” used herein may be a volume ratio, e.g. v / v ratio, a molar ratio, or a weight ratio e.g. w / w ratio. The term ratio is described in particular in relation to the ratio between a terpenoid and one or more fermenatation byproducts.

[0083] As used herein, the term “is or has been isolated” in the context of “terpenoid composition" refers to a composition in which the terpenoid is present in a form that has been separated, purified, or otherwise removed from their natural source or environment, such as a fermentation broth, plant extract, or cell culture medium. The isolated terpenoid composition may be partially purified, or substantially purified, but still contains the one or more fermentation byproducts in the ratios or amounts specified herein. In particular, the isolated terpenoid composition is characterized by being substantially free of cellular debris, culture media components, except the fermentation byproducts described herein. The term "isolated" is intended to encompass compositions that are the result of e.g. the distillation technique as set out in Example 6, or other purification techniques known in the art.

[0084] As used herein, the term "plurality” of terpenoid compositions in the context of a flavor blend comprising a plurality of terpenoid compositions refers to two or more terpenoid compounds, optionally with different terpenoid molecules, present in the flavor blend. The terpenoids may vary in structure, functional groups, or sensory characteristics, may include a different palette of fermentation byproducts and may include monoterpenes, sesquiterpenes, diterpenes, or other members of the terpenoid class. The term "plurality" is intended to distinguish flavor blends containing only a single terpenoid from those containing a combination of distinct terpenoids, eachCase Ref. P201WO IPTector™ contributing individually or synergistically to the overall sensory profile of the composition in combination with the distinct fermentation byproducts as specified herein. Terpenoid composition

[0085] In some embodiments, the present disclosure provides a terpenoid composition comprising: a) a terpenoid, and b) one or more fermentation byproducts; wherein the ratio of the terpenoid to the sum of one or more fermentation byproducts is from 85:15, to 99.9:0.1.

[0086] In some embodiments, the “one or more fermentation byproducts” provide a unique fingerprint for the terpenoid composition such that a terpenoid composition comprising mainly a particular terpenoid, such as beta-myrcene, prepared using a fermentation method of the present disclosure may taste, smell, or appear different from synthetically prepared beta-myrcene. In some embodiments, the terpenoid composition comprising a particular terpenoid of the present disclosure provides a better flavour profile and / or appearance profile in the context of a food ingredient than the corresponding particular terpenoid which has been prepared synthetically or extracted from plants.

[0087] In some embodiments, the one or more fermentation byproducts are different from the terpenoid. In some embodiments, the one or more fermentation byproducts comprise an isopentyl fragment.

[0088] In some embodiments, the terpenoid is selected from the group consisting of: a monoterpenoid, a sesquiterpenoid, a diterpenoid, and a triterpenoid.

[0089] In some embodiments, the terpenoid is selected from the group consisting of beta-myrcene, geraniol, linalool, such as (R)-linalool or (S)-linalool, citronellol, such as (R)-citronellol or (S)-citronellol, alpha-humulene, beta-caryophylene, geranyl-acetate, linalyl-acetate, such as (R)-linalyl-acetate or (S)- linalyl-acetate, citronellal, citral, terpinolene, nerol, alpha-terpineol, farnesene, bisabolol, neryl acetate, geranial, geraniol acetate, nerolidol, geranic acid, geranyl-glucoside, 1,8-cineole, linalool oxide pyranoid (cis- or trans-), linalool oxide furanoid (cis- or trans-), 6-hydroxy-linalool (R- or S-), 7- hydroxy-linalool (R- or S-), 8-hydroxy-linalool (E- or Z-), linalyl glucoside, trans-beta-caryophyllene, terpineol, limonene, and α-terpineol.

[0090] In some embodiments, the terpenoid is selected from the group consisting of beta-myrcene, geraniol, linalool, such as (R)-linalool or (S)-linalool, citronellol, such as (R)-citronellol or (S)-citronellol, alpha-humulene, beta-caryophylene, geranyl-acetate, linalyl-acetate, such as (R)-linalyl-acetate or (S)- linalyl-acetate, citronellal, citral, terpinolene, nerol, alpha-terpineol, farnesene, bisabolol, nerylCase Ref. P201WO IPTector™ acetate, geranial, geraniol acetate, nerolidol, geranic acid, geranyl-glucoside, 1,8-cineole, linalool oxide pyranoid (cis- or trans-), linalool oxide furanoid (cis- or trans-), 6-hydroxy-linalool (R- or S-), 7- hydroxy-linalool (R- or S-), 8-hydroxy-linalool (E- or Z-), and linalyl glucoside.

[0091] In some embodiments, the terpenoid is selected from the group consisting of beta-myrcene, geraniol, linalool, such as (R)-linalool or (S)-linalool, citronellol, such as (R)-citronellol or (S)-citronellol, alpha-humulene, beta-caryophylene, geranyl-acetate, linalyl-acetate, such as (R)-linalyl-acetate or (S)- linalyl-acetate, citronellal, citral, terpinolene, nerol, alpha-terpineol, farnesene, bisabolol, neryl acetate, geranial, geraniol acetate, nerolidol, geranic acid, geranyl-glucoside, 1,8-cineole, linalool oxide pyranoid (cis- or trans-), linalool oxide furanoid (cis- or trans-), 6-hydroxy-linalool (R- or S-), 7- hydroxy-linalool (R- or S-), ocimene, 8-hydroxy-linalool (E- or Z-), and linalyl glucoside.

[0092] In some embodiments, the terpenoid is selected from the group consisting of beta-myrcene, geraniol, linalool, such as (R)-linalool or (S)-linalool, citronellol, alpha-humulene, beta-caryophylene, geranyl-acetate, linalyl-acetate, citronellal, and citral.

[0093] In some embodiments, the terpenoid is selected from the group consisting of beta-myrcene, geraniol, linalool, such as (R)-linalool or (S)-linalool, citronellol, alpha-humulene, beta-caryophylene, geranyl-acetate, linalyl-acetate, citronellal, ocimene, and citral.

[0094] In some embodiments, the terpenoid is selected from the group consisting of beta-myrcene, geraniol, linalool, such as (R)-linalool or (S)-linalool, and citronellol, geranyl acetate, 1,8-cineole, limonene, trans-beta-caryophyllene, α-terpineol, terpinolene, and citral.

[0095] In some embodiments, the terpenoid is selected from the group consisting of beta-myrcene, geraniol, linalool, such as (R)-linalool or (S)-linalool, and citronellol.

[0096] In some embodiments, the terpenoid is beta-myrcene. In some embodiments, the terpenoid is geraniol. In some embodiments, the terpenoid is linalool, such as (R)-linalool or (S)-linalool.

[0097] In some embodiments, the terpenoid is citronellol. In some embodiments, the terpenoid is humulene. In some embodiments, the terpenoid is beta-caryophylene. In some embodiments, the terpenoid is geranyl-acetate. In some embodiments, the terpenoid is linalyl-acetate. In some embodiments, the terpenoid is citronellal. In some embodiments, the terpenoid is citral. In some embodiments, the terpenoid is geranyl acetate. In some embodiments, the terpenoid is limonene. In some embodiments, the terpenoid is trans-beta-caryophyllene. In some embodiments, the terpenoid is terpinolene. In some embodiments, the terpenoid is nerol. In some embodiments, the terpenoid is α-terpineol. In some embodiments, the terpenoid is farnesene. In some embodiments, the terpenoid is bisabolol. In some embodiments, the terpenoid is neryl acetate. In some embodiments, the terpenoid is geranial. In some embodiments, the terpenoid is geraniol acetate. In some embodiments, the terpenoid is nerolidol. In some embodiments, the terpenoid is geranic acid. In some embodiments,Case Ref. P201WO IPTector™ the terpenoid is geranyl-glucoside. In some embodiments, the terpenoid is 1,8-cineole. In some embodiments, the terpenoid is linalool oxide pyranoid. In some embodiments, the terpenoid is linalool oxide furanoid. In some embodiments, the terpenoid is 6-hydroxy-linalool. In some embodiments, the terpenoid is 8-hydroxy-linalool. In some embodiments, the terpenoid is linalyl glucoside.

[0098] In some embodiments, the ratio between the terpenoid and the one or more fermentation byproducts in the terpenoid composition is from 85:15 to 99.99:0.01, such as from 87:13 to 99.99:0.01, such as from 88:12 to 99.99:0.01, such as from 89:11 to 99.99:0.01, such as from 90:10 to 99.99:0.01, such as from 91:9 to 99.99:0.01, such as from 92:8 to 99.99:0.01, such as from 93:7 to 99.99:0.01, such as from 94:6 to 99.99:0.01, such as from 95:5 to 99.99:0.01, such as from 96:4 to 99.99:0.01, such as from 97:3 to 99.99:0.01, such as from 98:2 to 99.99:0.01, such as from 99:1 to 99.99:0.01, such as from 99.0:1.0 to 99.99:0.01, such as from 99.1:0.9 to 99.99:0.01, such as from 99.2:0.8 to 99.99:0.01, such as from 99.3:0.7 to 99.99:0.01, such as from 99.4:0.6 to 99.99:0.01, such as from 99.5:0.5 to 99.99:0.01, such as from 99.6:0.4 to 99.99:0.01, such as from 99.7:0.3 to 99.99:0.01, such as from 99.8:0.2 to 99.99:0.01, such as from 99.9:0.1 to 99.99:0.01, such as from 99.91:0.09 to 99.99:0.01, such as from 99.92:0.08 to 99.99:0.01, such as from 99.93:0.07 to 99.99:0.01, such as from 99.94:0.06 to 99.99:0.01, such as from 99.95:0.05 to 99.99:0.01, such as from 99.96:0.04 to 99.99:0.01, such as from 99.97:0.03 to 99.99:0.01, such as from 99.98:0.02 to 99.99:0.01, such as 99.99:0.01.

[0099] In some embodiments, the ratio between the terpenoid and the one or more fermentation byproducts in the terpenoid composition is from 86:14 to 99.9:0.1, such as from 87:13 to 99.9:0.1, such as from 88:12 to 99.9:0.1, such as from 89:11 to 99.9:0.1, such as from 90:10 to 99.9:0.1, such as from 91:9 to 99.9:0.1, such as from 92:8 to 99.9:0.1, such as from 93:7 to 99.9:0.1, such as from 94:6 to 99.9:0.1, such as from 95:5 to 99.9:0.1, such as from 96:4 to 99.9:0.1, such as from 97:3 to 99.9:0.1, such as from 98:2 to 99.9:0.1, such as 99.9:0.1.

[0100] In some embodiments, the terpenoid composition does not comprise decenal, such as (8Z)- decenal.

[0101] In some embodiments, the terpenoid composition does not comprise a terpenoid selected from the group consisting of: Limonene, camphene, pinene, sabinene, (S)-(-)-limonene, (R)-(+)- linonene, (R)-(+)-linalool, geraniol, alpha-pinene, myrcene, trans-isopiperitenol, and 8- hydroxygeraniol.

[0102] In some embodiments, the terpenoid composition is or has been isolated, such as isolated from the genetically engineered host cell or cell culture disclosed herein. In some embodiments, the terpenoid composition has a chemical purity with respect to the terpenoid of at least 90%, such as at least 91%, such as at least 92%, such as at least 93%, such as at least 94%, such as at least 95%, suchCase Ref. P201WO IPTector™ as at least 96%, such as at least 97%, such as at least 98%, such as at least 99%, for example at least 99.5%, such as at least 99.8%, such as at least 99.9%. In some embodiments, the chemical purity is determined by GC-MS, LC-MS, N-NMR, or other suitable means. In some embodiments, the purity is from 90% to 99.9%, such as from 91% to 99.9%, such as from 92% to 99.9%.

[0103] In some embodiments, the terpenoid composition comprises: a) a terpenoid which is geraniol, and b) one or more fermentation byproducts selected from the group consisting of: ethyl acetate; ethyl propanoate; isoamyl alcohol; isoamyl acetate; trans-2-heptenal; ethyl hexanoate; ethyl octanoate; ethyl nonanoate; and ethyl decanoate; wherein the ratio of the terpenoid to the sum of one or more fermentation byproducts is from 95:5 to 99.99:0.01, such as from 96:4 to 99.99:0.01, such as from 97:3 to 99.99:0.01, such as from 98:2 to 99.99:0.01, such as from 99:1 to 99.99:0.01, such as from 99.0:1.0 to 99.99:0.01, such as from 99.1:0.9 to 99.99:0.01, such as from 99.2:0.8 to 99.99:0.01, such as from 99.3:0.7 to 99.99:0.01, such as from 99.4:0.6 to 99.99:0.01, such as from 99.5:0.5 to 99.99:0.01, such as from 99.6:0.4 to 99.99:0.01, such as from 99.7:0.3 to 99.99:0.01, such as from 99.8:0.2 to 99.99:0.01, such as from 99.9:0.1 to 99.99:0.01, such as from 99.91:0.09 to 99.99:0.01, such as from 99.92:0.08 to 99.99:0.01, such as from 99.93:0.07 to 99.99:0.01, such as from 99.94:0.06 to 99.99:0.01, such as from 99.95:0.05 to 99.99:0.01, such as from 99.96:0.04 to 99.99:0.01, such as from 99.97:0.03 to 99.99:0.01, such as from 99.98:0.02 to 99.99:0.01, such as 99.99:0.01, or from 95:5 to 99.9:0.1.

[0104] In some embodiments, the terpenoid composition comprises: a) a terpenoid which is linalool, and b) one or more fermentation byproducts selected from the group consisting of: ethyl acetate; ethyl propanoate; isoamyl alcohol; isoamyl acetate; trans-2-heptenal; ethyl hexanoate; ethyl octanoate; ethyl nonanoate; and ethyl decanoate; wherein the ratio of the terpenoid to the sum of one or more fermentation byproducts is from 95:5 to 99.99:0.01, such as from 96:4 to 99.99:0.01, such as from 97:3 to 99.99:0.01, such as from 98:2 to 99.99:0.01, such as from 99:1 to 99.99:0.01, such as from 99.0:1.0 to 99.99:0.01, such as from 99.1:0.9 to 99.99:0.01, such as from 99.2:0.8 to 99.99:0.01, such as from 99.3:0.7 to 99.99:0.01, such as from 99.4:0.6 to 99.99:0.01, such as from 99.5:0.5 to 99.99:0.01, such as from 99.6:0.4 to 99.99:0.01, such as from 99.7:0.3 to 99.99:0.01, such as from 99.8:0.2 to 99.99:0.01, such as from 99.9:0.1 to 99.99:0.01, such as from 99.91:0.09 to 99.99:0.01, such as from 99.92:0.08 to 99.99:0.01, such as from 99.93:0.07 to 99.99:0.01, such as from 99.94:0.06 to 99.99:0.01, such as from 99.95:0.05 to 99.99:0.01, such as from 99.96:0.04 toCase Ref. P201WO IPTector™ 99.99:0.01, such as from 99.97:0.03 to 99.99:0.01, such as from 99.98:0.02 to 99.99:0.01, such as 99.99:0.01, or from 95:5 to 99.9:0.1.

[0105] In some embodiments, the terpenoid composition comprises: a) a terpenoid which is linalool, and b) one or more fermentation byproducts selected from the group consisting of: ethyl acetate; ethyl propanoate; isoamyl alcohol; isoamyl acetate; trans-2-heptenal; ethyl hexanoate; ethyl octanoate; ethyl nonanoate; and ethyl decanoate; wherein the ratio of the terpenoid to the sum of one or more fermentation byproducts is from 95:5 to 99.99:0.01, such as from 96:4 to 99.99:0.01, such as from 97:3 to 99.99:0.01, such as from 98:2 to 99.99:0.01, such as from 99:1 to 99.99:0.01, such as from 99.0:1.0 to 99.99:0.01, such as from 99.1:0.9 to 99.99:0.01, such as from 99.2:0.8 to 99.99:0.01, such as from 99.3:0.7 to 99.99:0.01, such as from 99.4:0.6 to 99.99:0.01, such as from 99.5:0.5 to 99.99:0.01, such as from 99.6:0.4 to 99.99:0.01, such as from 99.7:0.3 to 99.99:0.01, such as from 99.8:0.2 to 99.99:0.01, such as from 99.9:0.1 to 99.99:0.01, such as from 99.91:0.09 to 99.99:0.01, such as from 99.92:0.08 to 99.99:0.01, such as from 99.93:0.07 to 99.99:0.01, such as from 99.94:0.06 to 99.99:0.01, such as from 99.95:0.05 to 99.99:0.01, such as from 99.96:0.04 to 99.99:0.01, such as from 99.97:0.03 to 99.99:0.01, such as from 99.98:0.02 to 99.99:0.01, such as 99.99:0.01, or from 95:5 to 99.9:0.1.

[0106] In some embodiments, the terpenoid composition comprises: a) a terpenoid which is myrcene, such as beta-myrcene, and b) one or more fermentation byproducts selected from the group consisting of: ethyl acetate; ethyl propanoate; isoamyl alcohol; isoamyl acetate; trans-2-heptenal; ethyl hexanoate; ethyl octanoate; ethyl nonanoate; and ethyl decanoate; wherein the ratio of the terpenoid to the sum of one or more fermentation byproducts is from 95:5 to 99.99:0.01, such as from 96:4 to 99.99:0.01, such as from 97:3 to 99.99:0.01, such as from 98:2 to 99.99:0.01, such as from 99:1 to 99.99:0.01, such as from 99.0:1.0 to 99.99:0.01, such as from 99.1:0.9 to 99.99:0.01, such as from 99.2:0.8 to 99.99:0.01, such as from 99.3:0.7 to 99.99:0.01, such as from 99.4:0.6 to 99.99:0.01, such as from 99.5:0.5 to 99.99:0.01, such as from 99.6:0.4 to 99.99:0.01, such as from 99.7:0.3 to 99.99:0.01, such as from 99.8:0.2 to 99.99:0.01, such as from 99.9:0.1 to 99.99:0.01, such as from 99.91:0.09 to 99.99:0.01, such as from 99.92:0.08 to 99.99:0.01, such as from 99.93:0.07 to 99.99:0.01, such as from 99.94:0.06 to 99.99:0.01, such as from 99.95:0.05 to 99.99:0.01, such as from 99.96:0.04 to 99.99:0.01, such as from 99.97:0.03 to 99.99:0.01, such as from 99.98:0.02 to 99.99:0.01, suchCase Ref. P201WO IPTector™ as 99.99:0.01, or from 95:5 to 99.9:0.1.

[0107] In some embodiments, the terpenoid composition comprises: a) a terpenoid which is citronellol, and b) one or more fermentation byproducts selected from the group consisting of: ethyl acetate; ethyl propanoate; isoamyl alcohol; isoamyl acetate; trans-2-heptenal; ethyl hexanoate; ethyl octanoate; ethyl nonanoate; and ethyl decanoate; wherein the ratio of the terpenoid to the sum of one or more fermentation byproducts is from 95:5 to 99.99:0.01, such as from 96:4 to 99.99:0.01, such as from 97:3 to 99.99:0.01, such as from 98:2 to 99.99:0.01, such as from 99:1 to 99.99:0.01, such as from 99.0:1.0 to 99.99:0.01, such as from 99.1:0.9 to 99.99:0.01, such as from 99.2:0.8 to 99.99:0.01, such as from 99.3:0.7 to 99.99:0.01, such as from 99.4:0.6 to 99.99:0.01, such as from 99.5:0.5 to 99.99:0.01, such as from 99.6:0.4 to 99.99:0.01, such as from 99.7:0.3 to 99.99:0.01, such as from 99.8:0.2 to 99.99:0.01, such as from 99.9:0.1 to 99.99:0.01, such as from 99.91:0.09 to 99.99:0.01, such as from 99.92:0.08 to 99.99:0.01, such as from 99.93:0.07 to 99.99:0.01, such as from 99.94:0.06 to 99.99:0.01, such as from 99.95:0.05 to 99.99:0.01, such as from 99.96:0.04 to 99.99:0.01, such as from 99.97:0.03 to 99.99:0.01, such as from 99.98:0.02 to 99.99:0.01, such as 99.99:0.01, or from 95:5 to 99.9:0.1.

[0108] In some embodiments, the terpenoid composition comprises: a) a terpenoid which is linalyl acetate, and b) one or more fermentation byproducts selected from the group consisting of: ethyl acetate; ethyl propanoate; isoamyl alcohol; isoamyl acetate; trans-2-heptenal; ethyl hexanoate; ethyl octanoate; ethyl nonanoate; and ethyl decanoate; wherein the ratio of the terpenoid to the sum of one or more fermentation byproducts is from 95:5 to 99.99:0.01, such as from 96:4 to 99.99:0.01, such as from 97:3 to 99.99:0.01, such as from 98:2 to 99.99:0.01, such as from 99:1 to 99.99:0.01, such as from 99.0:1.0 to 99.99:0.01, such as from 99.1:0.9 to 99.99:0.01, such as from 99.2:0.8 to 99.99:0.01, such as from 99.3:0.7 to 99.99:0.01, such as from 99.4:0.6 to 99.99:0.01, such as from 99.5:0.5 to 99.99:0.01, such as from 99.6:0.4 to 99.99:0.01, such as from 99.7:0.3 to 99.99:0.01, such as from 99.8:0.2 to 99.99:0.01, such as from 99.9:0.1 to 99.99:0.01, such as from 99.91:0.09 to 99.99:0.01, such as from 99.92:0.08 to 99.99:0.01, such as from 99.93:0.07 to 99.99:0.01, such as from 99.94:0.06 to 99.99:0.01, such as from 99.95:0.05 to 99.99:0.01, such as from 99.96:0.04 to 99.99:0.01, such as from 99.97:0.03 to 99.99:0.01, such as from 99.98:0.02 to 99.99:0.01, suchCase Ref. P201WO IPTector™ as 99.99:0.01, or from 95:5 to 99.9:0.1.

[0109] In some embodiments, the terpenoid composition comprises: a) a terpenoid which is geranyl acetate, and b) one or more fermentation byproducts selected from the group consisting of: ethyl acetate; ethyl propanoate; isoamyl alcohol; isoamyl acetate; trans-2-heptenal; ethyl hexanoate; ethyl octanoate; ethyl nonanoate; and ethyl decanoate; wherein the ratio of the terpenoid to the sum of one or more fermentation byproducts is from 95:5 to 99.99:0.01, such as from 96:4 to 99.99:0.01, such as from 97:3 to 99.99:0.01, such as from 98:2 to 99.99:0.01, such as from 99:1 to 99.99:0.01, such as from 99.0:1.0 to 99.99:0.01, such as from 99.1:0.9 to 99.99:0.01, such as from 99.2:0.8 to 99.99:0.01, such as from 99.3:0.7 to 99.99:0.01, such as from 99.4:0.6 to 99.99:0.01, such as from 99.5:0.5 to 99.99:0.01, such as from 99.6:0.4 to 99.99:0.01, such as from 99.7:0.3 to 99.99:0.01, such as from 99.8:0.2 to 99.99:0.01, such as from 99.9:0.1 to 99.99:0.01, such as from 99.91:0.09 to 99.99:0.01, such as from 99.92:0.08 to 99.99:0.01, such as from 99.93:0.07 to 99.99:0.01, such as from 99.94:0.06 to 99.99:0.01, such as from 99.95:0.05 to 99.99:0.01, such as from 99.96:0.04 to 99.99:0.01, such as from 99.97:0.03 to 99.99:0.01, such as from 99.98:0.02 to 99.99:0.01, such as 99.99:0.01, or from 95:5 to 99.9:0.1.

[0110] In some embodiments, the terpenoid composition comprises: a) a terpenoid which is 1,8-cineole, and b) one or more fermentation byproducts selected from the group consisting of: ethyl acetate; ethyl propanoate; isoamyl alcohol; isoamyl acetate; trans-2-heptenal; ethyl hexanoate; ethyl octanoate; ethyl nonanoate; and ethyl decanoate; wherein the ratio of the terpenoid to the sum of one or more fermentation byproducts is from 95:5 to 99.99:0.01, such as from 96:4 to 99.99:0.01, such as from 97:3 to 99.99:0.01, such as from 98:2 to 99.99:0.01, such as from 99:1 to 99.99:0.01, such as from 99.0:1.0 to 99.99:0.01, such as from 99.1:0.9 to 99.99:0.01, such as from 99.2:0.8 to 99.99:0.01, such as from 99.3:0.7 to 99.99:0.01, such as from 99.4:0.6 to 99.99:0.01, such as from 99.5:0.5 to 99.99:0.01, such as from 99.6:0.4 to 99.99:0.01, such as from 99.7:0.3 to 99.99:0.01, such as from 99.8:0.2 to 99.99:0.01, such as from 99.9:0.1 to 99.99:0.01, such as from 99.91:0.09 to 99.99:0.01, such as from 99.92:0.08 to 99.99:0.01, such as from 99.93:0.07 to 99.99:0.01, such as from 99.94:0.06 to 99.99:0.01, such as from 99.95:0.05 to 99.99:0.01, such as from 99.96:0.04 to 99.99:0.01, such as from 99.97:0.03 to 99.99:0.01, such as from 99.98:0.02 to 99.99:0.01, suchCase Ref. P201WO IPTector™ as 99.99:0.01, or from 95:5 to 99.9:0.1.

[0111] In some embodiments, the terpenoid composition comprises: a) a terpenoid which is limonene, and b) one or more fermentation byproducts selected from the group consisting of: ethyl acetate; ethyl propanoate; isoamyl alcohol; isoamyl acetate; trans-2-heptenal; ethyl hexanoate; ethyl octanoate; ethyl nonanoate; and ethyl decanoate; wherein the ratio of the terpenoid to the sum of one or more fermentation byproducts is from 95:5 to 99.99:0.01, such as from 96:4 to 99.99:0.01, such as from 97:3 to 99.99:0.01, such as from 98:2 to 99.99:0.01, such as from 99:1 to 99.99:0.01, such as from 99.0:1.0 to 99.99:0.01, such as from 99.1:0.9 to 99.99:0.01, such as from 99.2:0.8 to 99.99:0.01, such as from 99.3:0.7 to 99.99:0.01, such as from 99.4:0.6 to 99.99:0.01, such as from 99.5:0.5 to 99.99:0.01, such as from 99.6:0.4 to 99.99:0.01, such as from 99.7:0.3 to 99.99:0.01, such as from 99.8:0.2 to 99.99:0.01, such as from 99.9:0.1 to 99.99:0.01, such as from 99.91:0.09 to 99.99:0.01, such as from 99.92:0.08 to 99.99:0.01, such as from 99.93:0.07 to 99.99:0.01, such as from 99.94:0.06 to 99.99:0.01, such as from 99.95:0.05 to 99.99:0.01, such as from 99.96:0.04 to 99.99:0.01, such as from 99.97:0.03 to 99.99:0.01, such as from 99.98:0.02 to 99.99:0.01, such as 99.99:0.01, or from 95:5 to 99.9:0.1.

[0112] In some embodiments, the terpenoid composition comprises: a) a terpenoid which is trans-beta-caryophyllene, and b) one or more fermentation byproducts selected from the group consisting of: ethyl acetate; ethyl propanoate; isoamyl alcohol; isoamyl acetate; trans-2-heptenal; ethyl hexanoate; ethyl octanoate; ethyl nonanoate; and ethyl decanoate; wherein the ratio of the terpenoid to the sum of one or more fermentation byproducts is from 95:5 to 99.99:0.01, such as from 96:4 to 99.99:0.01, such as from 97:3 to 99.99:0.01, such as from 98:2 to 99.99:0.01, such as from 99:1 to 99.99:0.01, such as from 99.0:1.0 to 99.99:0.01, such as from 99.1:0.9 to 99.99:0.01, such as from 99.2:0.8 to 99.99:0.01, such as from 99.3:0.7 to 99.99:0.01, such as from 99.4:0.6 to 99.99:0.01, such as from 99.5:0.5 to 99.99:0.01, such as from 99.6:0.4 to 99.99:0.01, such as from 99.7:0.3 to 99.99:0.01, such as from 99.8:0.2 to 99.99:0.01, such as from 99.9:0.1 to 99.99:0.01, such as from 99.91:0.09 to 99.99:0.01, such as from 99.92:0.08 to 99.99:0.01, such as from 99.93:0.07 to 99.99:0.01, such as from 99.94:0.06 to 99.99:0.01, such as from 99.95:0.05 to 99.99:0.01, such as from 99.96:0.04 to 99.99:0.01, such as from 99.97:0.03 to 99.99:0.01, such as from 99.98:0.02 to 99.99:0.01, suchCase Ref. P201WO IPTector™ as 99.99:0.01, or from 95:5 to 99.9:0.1.

[0113] In some embodiments, the terpenoid composition comprises: a) a terpenoid which is α-terpineol, and b) one or more fermentation byproducts selected from the group consisting of: ethyl acetate; ethyl propanoate; isoamyl alcohol; isoamyl acetate; trans-2-heptenal; ethyl hexanoate; ethyl octanoate; ethyl nonanoate; and ethyl decanoate; wherein the ratio of the terpenoid to the sum of one or more fermentation byproducts is from 95:5 to 99.99:0.01, such as from 96:4 to 99.99:0.01, such as from 97:3 to 99.99:0.01, such as from 98:2 to 99.99:0.01, such as from 99:1 to 99.99:0.01, such as from 99.0:1.0 to 99.99:0.01, such as from 99.1:0.9 to 99.99:0.01, such as from 99.2:0.8 to 99.99:0.01, such as from 99.3:0.7 to 99.99:0.01, such as from 99.4:0.6 to 99.99:0.01, such as from 99.5:0.5 to 99.99:0.01, such as from 99.6:0.4 to 99.99:0.01, such as from 99.7:0.3 to 99.99:0.01, such as from 99.8:0.2 to 99.99:0.01, such as from 99.9:0.1 to 99.99:0.01, such as from 99.91:0.09 to 99.99:0.01, such as from 99.92:0.08 to 99.99:0.01, such as from 99.93:0.07 to 99.99:0.01, such as from 99.94:0.06 to 99.99:0.01, such as from 99.95:0.05 to 99.99:0.01, such as from 99.96:0.04 to 99.99:0.01, such as from 99.97:0.03 to 99.99:0.01, such as from 99.98:0.02 to 99.99:0.01, such as 99.99:0.01, or from 95:5 to 99.9:0.1.

[0114] In some embodiments, the terpenoid composition comprises: a) a terpenoid which is terpinolene, and b) one or more fermentation byproducts selected from the group consisting of: ethyl acetate; ethyl propanoate; isoamyl alcohol; isoamyl acetate; trans-2-heptenal; ethyl hexanoate; ethyl octanoate; ethyl nonanoate; and ethyl decanoate; wherein the ratio of the terpenoid to the sum of one or more fermentation byproducts is from 95:5 to 99.99:0.01, such as from 96:4 to 99.99:0.01, such as from 97:3 to 99.99:0.01, such as from 98:2 to 99.99:0.01, such as from 99:1 to 99.99:0.01, such as from 99.0:1.0 to 99.99:0.01, such as from 99.1:0.9 to 99.99:0.01, such as from 99.2:0.8 to 99.99:0.01, such as from 99.3:0.7 to 99.99:0.01, such as from 99.4:0.6 to 99.99:0.01, such as from 99.5:0.5 to 99.99:0.01, such as from 99.6:0.4 to 99.99:0.01, such as from 99.7:0.3 to 99.99:0.01, such as from 99.8:0.2 to 99.99:0.01, such as from 99.9:0.1 to 99.99:0.01, such as from 99.91:0.09 to 99.99:0.01, such as from 99.92:0.08 to 99.99:0.01, such as from 99.93:0.07 to 99.99:0.01, such as from 99.94:0.06 to 99.99:0.01, such as from 99.95:0.05 to 99.99:0.01, such as from 99.96:0.04 to 99.99:0.01, such as from 99.97:0.03 to 99.99:0.01, such as from 99.98:0.02 to 99.99:0.01, suchCase Ref. P201WO IPTector™ as 99.99:0.01, or from 95:5 to 99.9:0.1.

[0115] In some embodiments, the terpenoid composition comprises: a) a terpenoid which is citral, and b) one or more fermentation byproducts selected from the group consisting of: ethyl acetate; ethyl propanoate; isoamyl alcohol; isoamyl acetate; trans-2-heptenal; ethyl hexanoate; ethyl octanoate; ethyl nonanoate; and ethyl decanoate; wherein the ratio of the terpenoid to the sum of one or more fermentation byproducts is from 95:5 to 99.99:0.01, such as from 96:4 to 99.99:0.01, such as from 97:3 to 99.99:0.01, such as from 98:2 to 99.99:0.01, such as from 99:1 to 99.99:0.01, such as from 99.0:1.0 to 99.99:0.01, such as from 99.1:0.9 to 99.99:0.01, such as from 99.2:0.8 to 99.99:0.01, such as from 99.3:0.7 to 99.99:0.01, such as from 99.4:0.6 to 99.99:0.01, such as from 99.5:0.5 to 99.99:0.01, such as from 99.6:0.4 to 99.99:0.01, such as from 99.7:0.3 to 99.99:0.01, such as from 99.8:0.2 to 99.99:0.01, such as from 99.9:0.1 to 99.99:0.01, such as from 99.91:0.09 to 99.99:0.01, such as from 99.92:0.08 to 99.99:0.01, such as from 99.93:0.07 to 99.99:0.01, such as from 99.94:0.06 to 99.99:0.01, such as from 99.95:0.05 to 99.99:0.01, such as from 99.96:0.04 to 99.99:0.01, such as from 99.97:0.03 to 99.99:0.01, such as from 99.98:0.02 to 99.99:0.01, such as 99.99:0.01, or from 95:5 to 99.9:0.1.

[0116] In some embodiments, the terpenoid composition comprises: a) a terpenoid which is ocimene, and b) one or more fermentation byproducts selected from the group consisting of: ethyl acetate; ethyl propanoate; isoamyl alcohol; isoamyl acetate; trans-2-heptenal; ethyl hexanoate; ethyl octanoate; ethyl nonanoate; and ethyl decanoate; wherein the ratio of the terpenoid to the sum of one or more fermentation byproducts is from 95:5 to 99.99:0.01, such as from 96:4 to 99.99:0.01, such as from 97:3 to 99.99:0.01, such as from 98:2 to 99.99:0.01, such as from 99:1 to 99.99:0.01, such as from 99.0:1.0 to 99.99:0.01, such as from 99.1:0.9 to 99.99:0.01, such as from 99.2:0.8 to 99.99:0.01, such as from 99.3:0.7 to 99.99:0.01, such as from 99.4:0.6 to 99.99:0.01, such as from 99.5:0.5 to 99.99:0.01, such as from 99.6:0.4 to 99.99:0.01, such as from 99.7:0.3 to 99.99:0.01, such as from 99.8:0.2 to 99.99:0.01, such as from 99.9:0.1 to 99.99:0.01, such as from 99.91:0.09 to 99.99:0.01, such as from 99.92:0.08 to 99.99:0.01, such as from 99.93:0.07 to 99.99:0.01, such as from 99.94:0.06 to 99.99:0.01, such as from 99.95:0.05 to 99.99:0.01, such as from 99.96:0.04 to 99.99:0.01, such as from 99.97:0.03 to 99.99:0.01, such as from 99.98:0.02 to 99.99:0.01, suchCase Ref. P201WO IPTector™ as 99.99:0.01, or from 95:5 to 99.9:0.1. Flavor blend

[0117] In some embodiments, the present disclosure provides a flavor blend comprising a plurality of terpenoid compositions, such as terpenoid compositions as defined herein. It is an aspect of the present disclosure that by altering the mix of terpenoid compositions, the properties of the flavor blend can be fine-tuned such as to enhance flavours, scents, and / or physical appearances. In some embodiments, the flavor blend is for enhancing the flavor, scent, and / or physical sensation of a food product.

[0118] In some embodiments, the flavor blend is for enhancing the flavor, scent, and / or physical sensation of a beverage, such as a beer, for example a non-alcoholic or low-alcoholic beer.

[0119] In some embodiments, the plurality of terpenoid compositions is a combination or mix of different terpenoid compositions. In this context, the terms “mix” and “combination” are used interchangeably.

[0120] In some embodiments, the terpenoid compositions of the flavour blend each are as defined herein.

[0121] In some embodiments, the flavor blend does not comprise alpha acids, such as humulones, or beta acids, such as lupulones. Alpha acids are primarily found in hops and contribute to the bitterness of beer. However, their presence and subsequent transformation during brewing and / or storage can introduce variability and potentially undesirable characteristics in the beverage's taste, aroma, and overall quality. By employing the flavour blends of the present disclosure without alpha acids, a beverage can with a smoother and more approachable flavor profile is obtainable, catering to a broader audience, including individuals sensitive to the bitter taste imparted by alpha acids. Further, the absence of alpha acids mitigates the risk of flavor degradation over time, attributed to the oxidative transformation of these compounds. This transformation can lead to changes in bitterness intensity and the emergence of off-flavors, compromising the beverage's quality and consistency.

[0122] In some embodiments, a flavor blend is provided comprising less than 5% alpha acids, such as humulones, or beta acids, such as lupulones, for example less than 4%, such as less than 3%, such as less than 2%, such as less than 1%, such as less than 0.5%.

[0123] In some embodiments, the flavor blend is of food grade.

[0124] In some embodiments, the flavor blend is provided wherein each terpenoid composition of the plurality of terpenoid compositions is independently selected from the group consisting of: a) a terpenoid composition comprising beta-myrcene, such as the terpenoid compositionCase Ref. P201WO IPTector™ comprising beta-myrcene as defined herein; b) a terpenoid composition comprising geraniol, such as the terpenoid composition comprising geraniol as defined herein; c) a terpenoid composition comprising linalool, such as the terpenoid composition comprising linalool as defined herein; d) a terpenoid composition comprising citronellol, such as the terpenoid composition comprising citronellol as defined herein; e) a terpenoid composition comprising humulene, such as the terpenoid composition comprising humulene as defined herein; f) a terpenoid composition comprising beta-caryophylene, such as the terpenoid composition comprising humulene as defined herein; g) a terpenoid composition comprising geranyl acetate, such as the terpenoid composition comprising geranyl acetate as defined herein; h) a terpenoid composition comprising linalyl acetate, such as the terpenoid composition comprising linalyl acetate as defined herein; i) a terpenoid composition comprising citronellal, such as the terpenoid composition comprising citronellal as defined herein, j) a terpenoid composition comprising citral, such as the terpenoid composition comprising citral as defined herein; k) a terpenoid composition comprising geranyl acetate, such as the terpenoid composition as defined herein; l) a terpenoid composition comprising 1,8-cineole, such as the terpenoid composition as defined herein; m) a terpenoid composition comprising limonene, such as the terpenoid composition as defined herein; n) a terpenoid composition comprising trans-beta-caryophyllene, such as the terpenoid composition as defined herein; o) a terpenoid composition comprising α-terpineol, such as the terpenoid composition as defined herein; and p) a terpenoid composition comprising terpinolene, such as the terpenoid composition as defined herein. Effects of the flavor blends

[0125] In some embodiments, the flavor blend as defined herein is provided, wherein the flavor blendCase Ref. P201WO IPTector™ is capable of adding or enhancing one or more desirable flavors, scents and / or physical sensations of a food product, such as a beverage, such as a beer, for example a non-alcoholic beer or a low-alcohol beer, such as a wine, for example a non-alcoholic wine or a low-alcohol wine, such as a functional drink, and such as water.

[0126] In some embodiments, the one or more desirable tastes, scents and / or physical sensations are selected from the group consisting of: a) mouthfeel, and b) flavor.

[0127] In some embodiments, the flavor blend is capable of reducing one or more undesirable flavors, scents and / or physical sensations of a food product, such as a beverage, such as a beer, for example a non-alcoholic beer.

[0128] In some embodiments, the flavor blend is capable of both adding or enhancing one or more desirable flavors, scents, and / or physical sensations as defined herein as well as reducing one or more undesirable flavors, scents, and / or physical sensations.

[0129] In some embodiments, the flavor added or enhanced by the flavor blend comprises one or more of: floral, citric, herbal, woody, and spicy notes.

[0130] In some embodiments, the one or more undesirable tastes, scents and / or physical sensations are selected from the group consisting of: a) off-flavor, and b) bitterness. Specific flavor blends

[0131] In some embodiments, the flavour blend of the present disclosure is provided wherein at least 50% of the terpenoids of the flavor blend are monoterpenoids; such as at least 51%, such as at least 52%, such as at least 53%, such as at least 54%, such as at least 55%, such as at least 56%, such as at least 57%, such as at least 58%, such as at least 59%, such as at least 60%, such as at least 61%, such as at least 62%, such as at least 63%, such as at least 64%, such as at least 65%, such as at least 66%, such as at least 67%, such as at least 68%, such as at least 69%, such as at least 70%, such as at least 71%, such as at least 72%, such as at least 73%, such as at least 74%, such as at least 75%, such as at least 76%, such as at least 77%, such as at least 78%, such as at least 79%, such as at least 80%, such as at least 81%, such as at least 82%, such as at least 83%, such as at least 84%, such as at least 85% of the terpenoids are monoterpenoids.

[0132] In some embodiments, the flavour blend of the present disclosure is provided wherein at most 50% of the terpenoids of the flavor blend are sesquiterpenoids, such as at most 49%, such as at mostCase Ref. P201WO IPTector™ 48%, such as at most 47%, such as at most 46%, such as at most 45%, such as at most 44%, such as at most 43%, such as at most 42%, such as at most 41%, such as at most 40%, such as at most 39%, such as at most 38%, such as at most 37%, such as at most 36%, such as at most 35%, such as at most 34%, such as at most 33%, such as at most 32%, such as at most 31%, such as at most 30%, such as at most 29%, such as at most 28%, such as at most 27%, such as at most 26%, such as at most 25%, such as at most 24%, such as at most 23%, such as at most 22%, such as at most 21%, such as at most 20%, such as at most 19%, such as at most 18%, such as at most 17%, such as at most 16%, such as at most 15%, such as at most 14%, such as at most 13%, such as at most 12%, such as at most 11%, such as at most 10%, such as at most 9%, such as at most 8%, such as at most 7%, such as at most 6%, such as at most 5%, such as at most 4%, such as at most 3%, such as at most 2%, such as at most 1%, for example wherein the flavor blend does not contain any sesquiterpenoids.

[0133] In some embodiments, the flavour blend of the present disclosure comprises: a) A terpenoid composition comprising beta-myrcene, such as the terpenoid composition comprising beta-myrcene as defined herein; b) A terpenoid composition comprising geraniol, such as the terpenoid composition comprising geraniol as defined herein; c) A terpenoid composition comprising linalool, such as the terpenoid composition comprising linalool as defined herein; and d) A terpenoid composition comprising citronellol, such as the terpenoid composition comprising citronellol as defined herein.

[0134] In some embodiments, the flavor blend further comprises a terpenoid composition comprising alpha-humulene, such as the terpenoid composition comprising alpha-humulene as defined herein.

[0135] In some embodiments, the flavour blend is provided wherein from 0% to 65% of the terpenoids are beta-myrcene, such as from 0% to 5%, such as from 5% to 10%, such as from 10% to 15%, such as from 15% to 20%, such as from 20% to 25%, such as from 25% to 30%, such as from 30% to 35%, such as from 35% to 40%, such as from 40% to 45%, such as from 45% to 50%, such as from 50% to 55%, such as from 55% to 60%, such as from 60% to 65%.

[0136] In some embodiments, 55% of the terpenoids of the flavour blend are beta-myrcene.

[0137] In some embodiments, a flavour blend is provided wherein from 0% to 35% of the terpenoids are geraniol, such as from 0% to 5%, such as from 5% to 10%, such as from 10% to 15%, such as from 15% to 20%, such as from 20% to 25%, such as from 25% to 30%, such as from 30% to 35%.

[0138] In some embodiments, a flavour blend is provided wherein 30% of the terpenoids are geraniol.

[0139] In some embodiments, a flavour blend is provided wherein from 0% to 75% of the terpenoidsCase Ref. P201WO IPTector™ are linalool, such as from 0% to 5%, such as from 5% to 10%, such as from 10% to 15%, such as from 15% to 20%, such as from 20% to 25%, such as from 25% to 30%, such as from 30% to 35%, such as from 35% to 40%, such as from 40% to 45%, such as from 45% to 50%, such as from 50% to 55%, such as from 55% to 60%, such as from 60% to 65%, such as from 65% to 70%, such as from 70% to 75%.

[0140] In some embodiments, a flavour blend is provided wherein 10% of the terpenoids are linalool.

[0141] In some embodiments, a flavour blend is provided wherein from 0% to 35% of the terpenoids are citronellol, such as from 0% to 2%, such as from 2% to 4%, such as from 4% to 6%, such as from 6% to 8%, such as from 8% to 10%, such as from 10% to 12%, such as from 12% to 14%, such as from 14% to 16%, such as from 16% to 18%, such as from 18% to 20%, such as from 20% to 22%, such as from 22% to 24%, such as from 24% to 26%, such as from 26% to 28%, such as from 28% to 30%, such as from 30% to 32%, such as from 32% to 35%.

[0142] In some embodiments, a flavour blend is provided, wherein 5% of the terpenoids are citronellol.

[0143] In some embodiments, a flavour blend is provided wherein from 0% to 75% of the terpenoids are geranyl acetate, such as from 0% to 5%, such as from 5% to 10%, such as from 10% to 15%, such as from 15% to 20%, such as from 20% to 25%, such as from 25% to 30%, such as from 30% to 35%, such as from 35% to 40%, such as from 40% to 45%, such as from 45% to 50%, such as from 50% to 55%, such as from 55% to 60%, such as from 60% to 65%, such as from 65% to 70%, such as from 70% to 75%.

[0144] In some embodiments, a flavour blend is provided wherein 0% of the terpenoids are geranyl acetate.

[0145] In some embodiments, a flavour blend is provided wherein from 0% to 15% of the terpenoids are cineole, such as from 0% to 1%, such as from 1% to 2%, such as from 2% to 3%, such as from 3% to 4%, such as from 4% to 5%, such as from 5% to 6%, such as from 6% to 7%, such as from 7% to 8%, such as from 8% to 9%, such as from 9% to 10%, such as from 10% to 11%, such as from 11% to 12%, such as from 12% to 13%, such as from 13% to 14%, such as from 14% to 15%.

[0146] In some embodiments, a flavour blend is provided wherein 0% of the terpenoids are cineole.

[0147] In some embodiments, a flavour blend is provided wherein from 0% to 85% of the terpenoids are limonene, such as from 0% to 5%, such as from 5% to 10%, such as from 10% to 15%, such as from 15% to 20%, such as from 20% to 25%, such as from 25% to 30%, such as from 30% to 35%, such as from 35% to 40%, such as from 40% to 45%, such as from 45% to 50%, such as from 50% to 55%, such as from 55% to 60%, such as from 60% to 65%, such as from 65% to 70%, such as from 70% to 75%, such as from 75% to 80%, such as from 80% to 85%.

[0148] In some embodiments, a flavour blend is provided wherein 0% of the terpenoids are limonene.Case Ref. P201WO IPTector™

[0149] In some embodiments, a flavour blend is provided wherein from 0% to 30% of the terpenoids are caryophyllene, such as trans-beta-caryophyllene, such as from 0% to 5%, such as from 5% to 10%, such as from 10% to 15%, such as from 15% to 20%, such as from 20% to 25%, such as from 25% to 30%.

[0150] In some embodiments, a flavor blend is provided wherein from 0% to 60% of the terpenoids are terpinolene, such as from 0% to 5%, such as from 5% to 10%, such as from 10% to 15%, such as from 15% to 20%, such as from 20% to 25%, such as from 25% to 30%, such as from 30% to 35%, such as from 35% to 40%, such as from 40% to 45%, such as from 45% to 50%, such as from 50% to 55%, such as from 55% to 60%.

[0151] In some embodiments, a flavor blend is provided wherein 0% of the terpenoids are terpinolene.

[0152] In some embodiments, a flavor blend is provided wherein from 0% to 40% of the terpenoids are citral, such as from 0% to 5%, such as from 5% to 10%, such as from 10% to 15%, such as from 15% to 20%, such as from 20% to 25%, such as from 25% to 30%, such as from 30% to 35%, such as from 35% to 40%.

[0153] In some embodiments, a flavor blend is provided wherein 10% of the terpenoids are citral.

[0154] In some embodiments, a flavour blend is provided wherein 0% of the terpenoids are beta- caryophyllene.

[0155] In some embodiments, a flavour blend is provided wherein 0% of the terpenoids are alpha- terpineol.

[0156] In some embodiments, a flavour blend is provided wherein 50% of the terpenoids are beta- myrcene.

[0157] In some embodiments, a flavour blend is provided wherein 5% of the terpenoids are alpha- humulene.

[0158] In some embodiments, a flavor blend is provided wherein a) from 5% to 20% of the terpenoids are citronellol; b) from 30% to 80% of the terpenoids are limonene; and c) from 5 to 25% of the terpenoids are citral, wherein the sum of terpenoids in the flavor blend equals 100%.

[0159] In some embodiments, a flavor blend is provided wherein a) from 30% to 80% of the terpenoids are beta-myrcene; b) from 10% to 50% of the terpenoids are geraniol; c) from 1% to 20% of the terpenoids are linalool, and d) from 1% to 10% of the terpenoids are citronellol,Case Ref. P201WO IPTector™ wherein the sum of terpenoids in the flavor blend equals 100%. Flavour blend solutions

[0160] In some embodiments, a flavour blend solution is provided comprising the flavour blend as defined herein and a carrier. In some embodiments, the flavour blend solution has the flavour blend fully dissolved, but in other embodiments, the flavour blend solution is a suspension where a part of the flavour blend is dissolved, and another part of the flavour blend is solid or in an emulsion.

[0161] In some embodiments, the carrier is water-soluble. In some embodiments, the carrier is water-soluble and non-toxic.

[0162] In some embodiments, the carrier is selected from the group consisting of: propylene glycol, ethylene glycol, dipropylene glycol, triethyl citrate, caprylic triglyceride, isopropyl myristate, ethanol, glycerol, one or more carbohydrates, such as as one or more mono or polysaccharides, for example sucrose or maltodextrin, and water.

[0163] In some embodiments, the carrier is selected from the group consisting of: propylene glycol, ethylene glycol, triacetin (triacetylglycerol), dipropylene glycol, triethyl citrate, caprylic triglyceride, isopropyl myristate, ethanol, glycerol, one or more carbohydrates, such as as one or more mono or polysaccharides, for example sucrose or maltodextrin, and water.

[0164] In some embodiments, the flavour blend solution is provided wherein the flavor blend comprises at least 80% w / w carrier, such as at least 81% w / w, such as at least 82%, such as at least 83%, such as at least 84% w / w, such as at least 85% w / w, such as at least 86% w / w, such as at least 87% w / w, such as at least 88% w / w, such as at least 89% w / w, such as at least 90% w / w, such as at least 91% w / w, such as at least 92% w / w, such as at least 93% w / w, such as at least 94% w / w, such as at least 95% w / w, such as at least 96% w / w, such as at least 97% w / w, such as at least 98% w / w, such as at least 99% w / w.

[0165] In some embodiments, the flavour blend solution is provided wherein the flavor blend comprises from 80% to 99.9% w / w carrier, such as from 81% to 99.9% w / w, such as from 82% to 99.9% w / w, such as from 83% to 99.9% w / w, such as from 84% to 99.9% w / w, such as from 85% to 99.9% w / w, such as from 86% to 99.9% w / w, such as from 87% to 99.9% w / w, such as from 88% to 99.9% w / w, such as from 89% to 99.9% w / w, such as from 90% to 99.9% w / w, such as from 91% to 99.9% w / w, such as from 92% to 99.9% w / w, such as from 93% to 99.9% w / w, such as from 94% to 99.9% w / w, such as from 95% to 99.9% w / w, such as from 96% to 99.9% w / w, such as from 97% to 99.9% w / w, such as from 98% to 99.9% w / w, such as from 99% to 99.9% w / w carrier.

[0166] In some embodiments, the flavour blend solution is provided wherein the carrier is propylene glycol.Case Ref. P201WO IPTector™

[0167] In some embodiments, the flavour blend solution is provided wherein the carrier is triacetin.

[0168] In some embodiments, the flavour blend solution is provided wherein the carrier is propylene glycol and the flavour blend solution comprises at least 90% w / w carrier, such as 95% w / w carrier, such as 98% carrier or above, such as 99% carrier.

[0169] In some embodiments, the flavour blend solution is provided wherein the carrier is triacetin.

[0170] In some embodiments, the flavour blend solution is provided wherein the carrier is triacetin and the flavour blend solution comprises at least 90% w / w carrier, such as 95% w / w carrier, such as 98% carrier or above, such as 99% carrier. Food products

[0171] In some embodiments, the terpenoid composition, the flavour blend, and / or the flavour blend solution are adding a flavour or enhancing the flavor, scent, and / or physical sensation of a food product.

[0172] In some embodiments, the food product is a beverage. In some embodiments, the beverage is a beer, such as a non-alcoholic beer or a low-alcohol beer, a wine, for example a non-alcoholic wine or a low-alcohol wine, a non-alcoholic spirit, a fermentation derived drink (e.g., kombucha), a functional drink, or water.

[0173] In some embodiments, the beverage is selected from the group consisting of: a beer, such as a non-alcoholic beer or a low-alcohol beer, a wine, for example a non-alcoholic wine or a low-alcohol wine, a seltzer, a cider, a spirit, such as a non-alcoholic spirit or low-alcoholic spirit, a sake, such as a non-alcoholic sake or low-alcoholic sake, a fermentation derived drink (e.g., kombucha), a functional drink, or water, such as carbonated water.

[0174] In some embodiments, non-alcoholic beer is beer comprising less than 0.5% alcohol by volume (ABV). In some embodiments, non-alcoholic beer is beer comprising 0.0% ABV.

[0175] In some embodiments, low-alcoholic beer is beer having an ABV of from 0.5% to 2.5%, such as from 0.5% to 1.2%.

[0176] In some embodiments, a food product is provided which comprises an edible substance and a) a terpenoid composition, such as a terpenoid composition as defined herein, or b) a flavour blend, such as the flavour blend as defined herein.

[0177] In some embodiments, the food product comprises the terpenoid composition as defined herein, the flavor blend as defined herein, or the flavor blend solution as defined herein. Genetically engineered host cell

[0178] In some embodiments, a host cell is provided genetically modified to provide an increasedCase Ref. P201WO IPTector™ amount of a terpenoid composition.

[0179] In some embodiments, a host cell is provided genetically modified to provide an increased amount of a terpenoid composition as defined herein as compared to an amount of terpenoid composition provided by the corresponding genetically unmodified host cell.

[0180] In some embodiments, a host cell is provided comprising, i) a peroxisomally-localized enzyme catalyzing the formation of a branch point compound which in a metabolic pathway can be metabolized by a prioritized metabolic pathway and one or more non- prioritized pathways leading to different metabolites, ii) a peroxisomally-localized enzyme catalyzing the first step of a non-prioritized metabolic pathway for the branch point compound, and

[0181] iii) a peroxisomally-localized enzyme having kinase activity, and / or genes encoding the peroxisomally-localized enzymes of i), ii) and iii).

[0182] In some embodiments, the present disclosure provides peroxisomal localization by inserting a peroxisomal localization signal in the genes encoding the peroxisomally-localized enzymes.

[0183] In some embodiments, the peroxisomally-localized enzyme of i), ii), and / or iii) are heterologous to the host cell.

[0184] In some embodiments, the host cell comprises or expresses or is configured to express one or more sequences selected from the group consisting of: SEQ ID NO: 1 to SEQ ID NO: 98 of WO2024189183 incorporatred herein by reference. Yeast cells

[0185] In some embodiments, the host cell is a yeast cell. In some embodiments, the yeast cell belongs to a genus selected from the group consisting of: Saccharomyces, Pichia, Candida, Ogatea, Yarrowia, Kluyveromyces, Rhodotorula, Rhodosporidium, Cryptococcus, Schizosaccharomyces, Trichosporon and Lipomyces.

[0186] In some embodiments, the yeast cell is of a species selected from the group consisting of: Saccharomyces spp., Saccharomyces cerevisiae, Yarrowia lipolytica, Pichia pastoris, Ogataea polymorpha, Kluyveromyces marxianus, Kluyveromyces lactis, Candida albicans, Candida boidinii, Schizosaccharomyces pombe, Scheffersomyces stipidis, and Dekkera bruxellensis. Branch point compounds

[0187] In some embodiments, the branch point compound of the present disclosure is selected from the group consisting of: geranyl diphopsphate (GPP), neryl diphosphate (NPP), dimethylallyl diphosphate (DMAPP), geranylgeranyl diphosphate (GGPP) and farnesyl diphosphate (FPP).Case Ref. P201WO IPTector™ Geranyl diphopsphate (GPP) and neryl diphosphate (NPP)

[0188] In some embodiments, the branch point compound is geranyl diphopsphate (GPP). In some embodiments, the branch point compound is neryl diphosphate (NPP).

[0189] In some embodiments, i) the peroxisomally-localized enzyme catalyzing the formation of the branch point compound is a GPP synthase or an NPP synthase, ii) the peroxisomally-localized enzyme catalyzing the first step of the non-prioritized metabolic pathway is selected from the group consisting of: a terpene synthase, a prenyltransferase, and another isoprenoid or non-isoprenoid prenyltransferase. In some embodiments, the NPP synthase is a polypeptide having at least 80% sequence identity to the polypeptide of SEQ ID NO: 48 of WO2024189183 incorporatred herein by reference, for example wherein the polypeptide has the sequence of SEQ ID NO: 48 of WO2024189183 incorporatred herein by reference. In some embodiments, the GPP synthase is a polypeptide having at least 80% sequence identity to the polypeptide of SEQ ID NO: 45 of WO2024189183 incorporatred herein by reference, for example wherein the polypeptide has the sequence of SEQ ID NO: 45.

[0190] In some embodiments, the terpene synthase is selected from the group consisting of: (+)- limonene synthase, (-)-limonene synthase, 1,8-cineole synthase, sabinene synthase, camphene synthase, geraniol synthase, linalool synthase, myrcene synthase, bornyl diphosphate synthase, alpha- terpineol synthase, tricyclene synthase, alpha-thujene synthase, alpha-phellandrene synthase, beta- phellandrene synthase, (E)-beta-ocimene synthase, gamma-terpinene synthase, alpha-terpineol synthase, alpha-pinene synthase, beta-pinene synthase, 3-carene synthase, beta-thujene synthase, terpinolene synthase, nerol synthase, and 2-methylisoborneol synthase.

[0191] In some embodiments, the terpene synthase is selected from the group consisting of: (+)- limonene synthase, (-)-limonene synthase, 1,8-cineole synthase, sabinene synthase, camphene synthase, geraniol synthase, linalool synthase, myrcene synthase, bornyl diphosphate synthase, alpha- terpineol synthase, tricyclene synthase, alpha-thujene synthase, alpha-phellandrene synthase, beta- phellandrene synthase, (E)-beta-ocimene synthase, Trans-ocimene synthase, gamma-terpinene synthase, alpha-terpineol synthase, alpha-pinene synthase, beta-pinene synthase, 3-carene synthase, beta-thujene synthase, terpinolene synthase, nerol synthase, and 2-methylisoborneol synthase. Cell culture

[0192] In some embodiments, a cell culture comprising the host cell as defined herein and a growth medium is provided.Case Ref. P201WO IPTector™ Method for preparing and isolating a terpenoid composition

[0193] In some embodiments, a method for producing a terpenoid composition is provided, comprising the steps of: a) providing a host cell as defined herein; b) fermenting the host cell in a substrate supporting the growth of the host cell; c) recovering the terpenoid composition from the fermentation broth.

[0194] In some embodiments, the present disclosure provides a method as disclosed above wherein step b is conducted in a mixture of an organic phase and an aqueous phase, and the terpenoid composition in step c is recovered from the organic phase.

[0195] In some embodiments, the terpenoid composition is recovered by separating the organic and aqueous phases and subsequently recovering the terpenoid composition by distillation from the organic phase. The distillation can be performed for example as set out in Example 6.

[0196] In some embodiments, the distillation step as specified herein is required to provide the terpenoid compositions of the present disclosure and thus also the flavor blend and / or flavor blend solutions of the present disclosure derived therefrom.

[0197] In some embodiments, a method is provided for producing a terpenoid composition as defined herein, wherein step c) recovering the terpenoid composition from the fermentation broth comprises: i) Allowing the mixture of an organic phase and an aqueous phase of step b) to separate into separate phases, ii) Subjecting the organic phase to centrifugation, such as on a centrifugal separator, to remove solids from the organic phase, iii) Optionally, subjecting the organic phase to filtration, such as filtration through a dead-end filter, and iv) Subjecting the organic phase from step ii) or iii) to destilation at a predefined pressure and a predefined temperature for a predefined time course to provide the terpenoid composition as a distillate.

[0198] In some embodiments, the predefined pressure is from 1 mbar to 100 mbar, such as from 1 to 5 mbar, such as from 5 to 10 mbar, such as from 10 to 15 mbar, such as from 15 to 20 mbar, such as from 20 to 25 mbar, such as from 25 to 30 mbar, such as from 30 to 35 mbar, such as from 35 to 40 mbar, such as from 40 to 45 mbar, such as from 45 to 50 mbar, such as from 50 to 55 mbar, such as from 55 to 60 mbar, such as from 60 to 65 mbar, such as from 65 to 70 mbar, such as from 70 to 75 mbar, such as from 75 to 80 mbar, such as from 80 to 85 mbar, such as from 85 to 90 mbar, such as from 90 to 95 mbar, such as from 95 to 100 mbar.Case Ref. P201WO IPTector™

[0199] In some embodiments, the predefined temperature is from 60 °C to 250 °C, such as from 60 °C to 65 °C, such as from 65 °C to 70 °C, such as from 70 °C to 75 °C, such as from 75 °C to 80 °C, such as from 80 °C to 85 °C, such as from 85 °C to 90 °C, such as from 90 °C to 95 °C, such as from 95 °C to 100 °C, such as from 100 °C to 105 °C, such as from 105 °C to 110 °C, such as from 110 °C to 115 °C, such as from 115 °C to 120 °C, such as from 120 °C to 125 °C, such as from 125 °C to 130 °C, such as from 130 °C to 135 °C, such as from 135 °C to 140 °C, such as from 140 °C to 145 °C, such as from 145 °C to 150 °C, such as from 150 °C to 155 °C, such as from 155 °C to 160 °C, such as from 160 °C to 165 °C, such as from 165 °C to 170 °C, such as from 170 °C to 175 °C, such as from 175 °C to 180 °C, such as from 180 °C to 185 °C, such as from 185 °C to 190 °C, such as from 190 °C to 195 °C, such as from 195 °C to 200 °C, such as from 200 °C to 205 °C, such as from 205 °C to 210 °C, such as from 210 °C to 215 °C, such as from 215 °C to 220 °C, such as from 220 °C to 225 °C, such as from 225 °C to 230 °C, such as from 230 °C to 235 °C, such as from 235 °C to 240 °C, such as from 240 °C to 245 °C, such as from 245 °C to 250 °C.

[0200] In some embodiments, the predefined temperature is from 100 °C to 180 °C, such as from 100 °C to 102 °C, such as from 102 °C to 104 °C, such as from 104 °C to 106 °C, such as from 106 °C to 108 °C, such as from 108 °C to 110 °C, such as from 110 °C to 112 °C, such as from 112 °C to 114 °C, such as from 114 °C to 116 °C, such as from 116 °C to 118 °C, such as from 118 °C to 120 °C, such as from 120 °C to 122 °C, such as from 122 °C to 124 °C, such as from 124 °C to 126 °C, such as from 126 °C to 128 °C, such as from 128 °C to 130 °C, such as from 130 °C to 132 °C, such as from 132 °C to 134 °C, such as from 134 °C to 136 °C, such as from 136 °C to 138 °C, such as from 138 °C to 140 °C, such as from 140 °C to 142 °C, such as from 142 °C to 144 °C, such as from 144 °C to 146 °C, such as from 146 °C to 148 °C, such as from 148 °C to 150 °C, such as from 150 °C to 152 °C, such as from 152 °C to 154 °C, such as from 154 °C to 156 °C, such as from 156 °C to 158 °C, such as from 158 °C to 160 °C, such as from 160 °C to 162 °C, such as from 162 °C to 164 °C, such as from 164 °C to 166 °C, such as from 166 °C to 168 °C, such as from 168 °C to 170 °C, such as from 170 °C to 172 °C, such as from 172 °C to 174 °C, such as from 174 °C to 176 °C, such as from 176 °C to 178 °C, such as from 178 °C to 180 °C.

[0201] In some embodiments, the predefined pressure and / or temperature is selected based on the boiling point of the terpenoid undergoing distillation. The predefined pressure and / or temperature is selected such that the terpenoid boils.

[0202] In some embodiments, the terpenoid composition is as defined herein.

[0203] In some embodiments, a terpenoid composition is provided obtainable by the method for preparing and isolating the terpene composition disclosed herein. In some embodiments, the terpenoid composition is directly obtainable by the method of the present disclosure.

[0204] In some embodiments, the terpenoid composition obtainable by the method disclosed hereinCase Ref. P201WO IPTector™ is derived from a yeast cell. In such cases, the method disclosed herein comprises a genetically engineered host cell which is a yeast cell.

[0205] In some embodiments, a method is provided for preparing a flavor blend comprising mixing one or more of terpenoid compositions each as defined herein, and optionally adding a carrier, thereby providing the flavor blend. In some embodiments, the flavour blend is as defined herein. In some embodiments, a method is provided for preparing a flavor blend solution comprising mixing one or more of terpenoid compositions each as defined herein to provide a flavor blend and further adding a carrier, thereby providing the flavor blend solution. Method for enhancing flavor, scent, and / or physical sensation of a food product

[0206] In some embodiments, a method is provided for modulating one or more flavors, scents, and / or physical sensations of a food product, the method comprising adding a terpenoid composition, and / or a flavor blend to a food product.

[0207] In some embodiments, the terpenoid composition is as defined herein.

[0208] In some embodiments, the flavor blend is as defined herein.

[0209] In some embodiments, the food product is a beverage.

[0210] In some embodiments, the food product is a beer or a non-alcoholic beer. In some embodiments, the food product is a low-alcoholic beer.

[0211] In some embodiments, the method enhances one or more desirable flavors, scents, and / or physical sensations selected from the group consisting of: a) Mouthfeel, b) Flavor, and c) Floral notes.

[0212] In some embodiments, the method enhances one or more desirable tastes, scents and / or physical sensations are selected from the group consisting of: a. Mouthfeel, b. Smell, c. Warm sensation, such as an alcohol-like warm sensation, and d. Flavor.

[0213] In some embodiments, the method reduces one or more undesirable flavors, scents, and / or physical sensations selected from the group consisting of: a) Off-flavor, and b) Bitterness.

[0214] In some embodiments, the present disclosure provides a use of a terpene composition or aCase Ref. P201WO IPTector™ flavor blend for modulating one or more flavors, scents, and / or physical sensations of a food product.

[0215] In some embodiments, the method comprises adding a terpenoid composition as disclosed herein alone or as part of a flavor blend to a food product. In this context, the terpenoid composition and / or flavor blend may increase or decrease a flavor, scent and / or physical sensation of the food product relative to the increase or decrease that would have been caused by an equimolar amount of the terpenoid without the one or more fermentation byproducts of the present disclosure.

[0216] In some embodiments, the terpenoid composition comprises geraniol and increases the floral notes of the food product, and / or increases the fragrance-like notes of the food product.

[0217] In some embodiments, the terpenoid composition comprises linalool and increases notes of spice and / or notes of coriander seeds of the food product; and / or decreases floral and lavender notes, floral and rosy notes, and fruity and grapes notes of the food product.

[0218] In some embodiments, the terpenoid composition comprises myrcene and increases notes of citrus and / or yeast, and / or beer-like notes of the food product.

[0219] In some embodiments, the method adds or enhances a scent selected from the group consisting of: ethereal, fruity, fermented, green, and waxy.

[0220] In some embodiments, a method is provided comprising adding the terpenoid composition comprising citronellol disclosed herein to a food product to add or enhance beer flavor, such as white beer flavor of the food product.

[0221] In some embodiments, a method is provided comprising adding the terpenoid composition comprising linalool as disclosed herein to a food product to add or enhance yeasty notes and / or wine notes to the food product.

[0222] In some embodiments, a method is provided comprising adding the terpenoid composition comprising geraniol as disclosed herein to a food product to add or enhance hops flavor, yeasty notes, beer flavor, and / or wine notes to the food product.

[0223] In some embodiments, a method is provided comprising adding the terpenoid composition comprising myrcene as disclosed herein to a food product to add or enhance hops flavor, yeasty notes, beer flavor, spicy notes, and / or herbal aromatic notes to the food product.

[0224] The terpenoid compositions and flavor blends disclosed herein can be used to modify one or more flavors, scents, and / or physical sensations of a food product based on at least the effects disclosed herein including in accordance with the sensory profiles presented in the figures.

[0225] Table 2 disclosed herein can be used to guide what the effect of the flavor blends of the present disclosure is on a targeted food product.Case Ref. P201WO IPTector™ Sequence listing

[0226] The present application contains a Sequence Listing prepared in WIPO Sequence submitted electronically in ST26 format which is hereby incorporated by reference in its entirety. Items 1. A terpenoid composition comprising: a. a terpenoid selected from the group consisting of beta-myrcene, geraniol, linalool, such as (R)-linalool or (S)-linalool, citronellol, such as (R)-citronellol or (S)-citronellol, alpha-humulene, beta-caryophylene, geranyl-acetate, linalyl-acetate, such as (R)- linalyl-acetate or (S)-linalyl-acetate, citronellal, citral, terpinolene, nerol, alpha- terpineol, farnesene, bisabolol, neryl acetate, geranial, geraniol acetate, nerolidol, geranic acid, geranyl-glucoside, 1,8-cineole, linalool oxide pyranoid (cis- or trans-), linalool oxide furanoid (cis- or trans-), 6-hydroxy-linalool (R- or S-), 7-hydroxy-linalool (R- or S-), 8-hydroxy-linalool (E- or Z-), linalyl glucoside, trans-beta-caryophyllene, terpineol, limonene, and α-terpineol, and b. one or more fermentation byproducts; wherein the ratio of the terpenoid to the sum of one or more fermentation byproducts is from 85:15, to 99.9:0.1. 2. The terpenoid composition according to item 1, wherein the terpenoid is selected from the group consisting of beta-myrcene, geraniol, linalool, such as (R)-linalool or (S)-linalool, citronellol, alpha-humulene, trans-beta-caryophyllene, geranyl acetate, linalyl acetate, citronellal, citral, terpinolene, terpineol, 1,8-cineole, limonene, and α-terpineol. 3. The terpenoid composition according to any one of the preceding items, wherein the terpenoid is selected from the group consisting of beta-myrcene, geraniol, linalool, such as (R)-linalool or (S)-linalool, and citronellol, geranyl acetate, 1,8-cineole, limonene, trans-beta- caryophyllene, α-terpineol, terpinolene, and citral. 4. The terpenoid composition according to any one of the preceding items, wherein the one or more fermentation byproducts are different from the terpenoid. 5. The terpenoid composition according to any one of the preceding items, wherein the one or more fermentation byproducts comprises an isopentyl fragment.Case Ref. P201WO IPTector™ 6. The terpenoid composition according to any one of the preceding items, wherein the one or more fermentation byproducts are selected from the group consisting of: ethyl acetate, isoamyl acetate, isoamyl alcohol, ethyl propanoate, 2-heptenal, ethyl hexanoate, ethyl octanoate, ethyl nonanoate, ethyl decanoate, ethanol, methanol, butanol, acetone, isobutanol, propanol, glycerol, diacetyl, acetoin, 2,3-butanediol, 4-ethylphenol, 4-vinylphenol, furfural, 5-hydroxymethylfurfural, acetaldehyde, and n-butyl acetate. 7. The terpenoid composition according to any one of the preceding items, wherein the ratio is from 86:14 to 99.9:0.1, such as from 87:13 to 99.9:0.1, such as from 88:12 to 99.9:0.1, such as from 89:11 to 99.9:0.1, such as from 90:10 to 99.9:0.1, such as from 91:9 to 99.9:0.1, such as from 92:8 to 99.9:0.1, such as from 93:7 to 99.9:0.1, such as from 94:6 to 99.9:0.1, such as from 95:5 to 99.9:0.1, such as from 96:4 to 99.9:0.1, such as from 97:3 to 99.9:0.1, such as from 98:2 to 99.9:0.1, such as 99.9:0.1. 8. A flavor blend comprising a plurality of terpenoid compositions. 9. The flavor blend according to item 8, wherein the plurality of terpenoid compositions is a combination of different terpenoid compositions. 10. The flavor blend according to any one of items 8-9, wherein the flavor blend does not comprise alpha acids, such as humulones, or beta acids, such as lupulones. 11. The flavor blend according to any one of items 8-10, wherein the flavor blend comprises less than 5% alpha acids, such as humulones, or beta acids, such as lupulones, for example less than 4%, such as less than 3%, such as less than 2%, such as less than 1%, such as less than 0.5%. 12. The flavor blend according to any one of items 8-11, wherein each terpenoid composition of the plurality of terpenoid compositions is independently selected from the group consisting of: a. A terpenoid composition as defined in item 1 wherein the terpenoid is beta-myrcene; b. A terpenoid composition as defined in item 1 wherein the terpenoid is geraniol; c. A terpenoid composition as defined in item 1 wherein the terpenoid is linalool;Case Ref. P201WO IPTector™ d. A terpenoid composition as defined in item 1 wherein the terpenoid is citronellol; e. A terpenoid composition as defined in item 1 wherein the terpenoid is alpha- humulene; f. A terpenoid composition as defined in item 1 wherein the terpenoid is beta- caryophylene; g. A terpenoid composition as defined in item 1 wherein the terpenoid is geranyl- acetate; h. A terpenoid composition as defined in item 1 wherein the terpenoid is linalyl-acetate; i. A terpenoid composition as defined in item 1 wherein the terpenoid is citronellal, j. A terpenoid composition as defined in item 1 wherein the terpenoid is citral; k. A terpenoid composition as defined in item 1 wherein the terpenoid is geranyl acetate; l. A terpenoid composition as defined in item 1 wherein the terpenoid is 1,8-cineole; m. A terpenoid composition as defined in item 1 wherein the terpenoid is limonene; n. A terpenoid composition as defined in item 1 wherein the terpenoid is trans-beta- caryophyllene; o. A terpenoid composition as defined in item 1 wherein the terpenoid is α-terpineol; and p. A terpenoid composition as defined in item 1 wherein the terpenoid is terpinolene. 13. The flavor blend according to any one of items 8-12, wherein: a. from 5% to 20% of the terpenoids are citronellol; b. from 30% to 80% of the terpenoids are limonene; and c. from 5 to 25% of the terpenoids are citral, wherein the sum of terpenoids in the flavor blend equals 100%. 14. The flavor blend according to any one of items 8-12, wherein: a. from 30% to 80% of the terpenoids are beta-myrcene; b. from 10% to 50% of the terpenoids are geraniol; c. from 1% to 20% of the terpenoids are linalool, and d. from 1% to 10% of the terpenoids are citronellol, wherein the sum of terpenoids in the flavor blend equals 100%. 15. A food product comprising an edible substance, andCase Ref. P201WO IPTector™ a. A terpenoid composition, such as the terpenoid composition as defined in any one of items 1-7; or b. A flavor blend, such as the flavor blend as defined in any one of items 8-14. Examples Materials and methods

[0227] Chemicals used in the examples herein, e.g. for buffers and substrates, are commercial products of at least reagent grade. Example 1: GC-MS analysis of yeast fermentation-produced compounds

[0228] The present example identifies the presence of co-produced and co-purified compounds typically associated with fermented beverages and foods in terpenoids produced by yeast fermentation. These compounds have established sensory properties and can influence the sensory perception of yeast-produced terpenes. It is also shown that natural, food-grade terpenes obtained by methods other than yeast production do not contain said compounds. This discovery is novel and not anticipated by a person skilled in the art of terpene isolation. Materials & Methods

[0229] Production of yeast fermentation-derived terpenes: Yeast cells derived from strain W303 and containing a peroxisomally-localized geranyl diphosphate synthase and a peroxisomally localized terpene synthase, as described in WO 2021 / 204338, were cultivated complete minimal media in a 4 L fermenter with 20% sunflower oil. At the end of the fermentation, the sunflower oil was separated from the culture by centrifugation and filtration through a 0.45-micron filter. Subsequently, the sunflower oil was subjected to vaccum distillation to separate the terpene of interest from the oil.

[0230] Gas-chromatography-coupled mass spectrometry (GC-MS) analysis of terpene samples: A 1 μL aliquot of the terpene of interest was placed in a 20 mL vial and allowed to equilibrate for 1 h at 23 °C. The established head-space was then sampled for 30 min using a solid-phase microextraction (SPME) fiber using an autosampler and subjected to GCMS analysis in a Shimadzu GC-2010 system equipped with a GCMS-QP2010 Plus mass spectrometer and an HP-5ms UI column (30 m x 0.25 mm ID x 0.25 µm film thickness) using helium as a carrier gas with a linear velocity of 30 cm / sec. The temperature program was as follows: initial temperature 40 °C, ramp to 300 °C at a rate of 1.5 °C / min,Case Ref. P201WO IPTector™ and hold for 5 min. Results

[0231] GCMS analysis of terpenes isolated from yeast cultures using the methods described above revealed the presence of 9 non-terpene compounds whose mass spectra are depicted in Figures 1-3. The identity of these compounds was further validated by comparison of the MS spectra and retention times using authentic standards. All 9 compounds are known to be odor-active and to have the olfactory characteristics that follow: The odor of compound 1, ethyl acetate, is characterized as “ethereal”; the odor of compound 2, ethyl propanoate, is characterized as “fruity”; the odor of compound 3, isoamyl alcohol, is characterized as “fermented”; the odor of compound 4, isoamyl acetate, is characterized as “fruity; the odor of compound 5, trans-2-heptenal, is characterized as “green”; the odor of compound 6, ethyl hexanoate, is characterized as “fruity”; the odor of compound 7, ethyl octanoate, is characterized as “waxy / fruity”; the odor of compound 8, ethyl nonanoate, is characterized as “waxy / fruity”; and the odor of compound 9, ethyl decanoate, is characterized as “waxy / fruity”.

[0232] Specifically, analysis of yeast fermentation-produced β-myrcene revealed that it contains compounds 1 (Figure 4), compounds 2, 3, and 4 (Figure 5), and compounds 6, 7, 9 and 9 (Figure 6). Analysis of an alternative, commercially-available, natural and food-grade β-myrcene sample revealed that the alternative contained none of these compounds (Figures 4-6).

[0233] Furthermore, analysis of yeast fermentation-produced R-linalool revealed that it contains compounds 1 (Figure 7), compounds 2, 3, 4, and 5 (Figure 8), and compounds 6, 7, 9, and 9 (Figure 9). Analysis of an alternative, commercially-available, natural and food-grade R-linalool sample revealed that the alternative contained none of these compounds (Figures 7-9).

[0234] In both yeast-produced β-myrcene and R-linalool, the total amount of compounds 1-9 did not exceed 5% w / w, as determined by quantification based on authentic standards.

[0235] An overview of the fermentation by-products present in the terpenoid compositions of the present disclosure is illustrated in Figure 17. Conclusions

[0236] Based on the above findings, it is reasonable to conclude that the presence of any of theCase Ref. P201WO IPTector™ compounds 1-9 in the terpene saple can have an impact on its sensory perception. Example 2: Sensory analysis of individual compounds

[0237] The following examples demonstrates that the terpenoid compounds produced by yeast fermentation have distinct odor characteristics compared to alternative, commercially available, natural, and food-grade terpenes. Part A Materials and methods

[0238] A sensory panel composed of 11 individuals, including both highly skilled trained expert florists and non-trained individuals, was assembled. The main aim of the sensory evaluation was to assess the difference between the same molecules based on their different sources (Sigma’s natural raw material and EvodiaBio’s raw material by yeast fermentation) and pinpoint whether the molecules produced by yeast fermentation present attributes that are more likely to find a ‘natural’ application in beer.

[0239] The panel was asked to evaluate terpene molecules from yeast fermentation and an alternative source at 10% dilution in propylene glycol (PG) by smelling them. Five molecules, geraniol, β-myrcene, citronellol, R-linalool, and linalyl acetate, were purchased from Sigma-Aldrich and the same five molecules were produced by yeast fermentation using the procedure described in Example 1. One set composed of the yeast-produced compound and its commercially available counterpart was provided in a blind test at each time, and the panel was asked to evaluate on a scale from 0 (not at all) to 6 (extremely strong) the intensity of specific attributes chosen for each molecule. The panel was not informed which one of the molecules provided was from yeast fermentation and which one was from an alternative source.

[0240] The attributes were selected based on what is generally recognized as a characteristic attribute of each compound. For geraniol, the attributes evaluated were: “floral / rosy”, “fragrance- like”, “green”, and “beer-like”. For β-myrcene, the attributes used were: “herbal”, “green”, “tropical / mango”, and “floral”. For citronellol, the attributes used were: “floral / rosy”, “fragrance- like”, “green”, and “citronella”. For R-linalool, the attributes used were: “floral”, “fruity”, “fragrance- like”, and “beer-like”. For linalyl acetate, the attributes used were: “floral / lavender”, “soapy”, “fruity / citrusy”, and “sweet”.

[0241] Following sensory evaluation, the results of the questionnaires were analyzed by determining the average score for each descriptor (i.e. the average score is the sum of the scores of all assessors divided by the number of assessors). Using Microsoft Excel software, the average value for eachCase Ref. P201WO IPTector™ descriptor was used to create a radar plot in order to visualize how the profile of the same molecule may differ between sources. Results

[0242] Based on the analysis described above, the panel found the yeast fermentation-based geraniol to be more “beer-like”, more “green”, less “floral / rosy”, and less “fragrance-like” than the alternative (Figure 10).

[0243] Morover, the panel found the yeast fermentation-based β-myrcene to be more “tropical / mango”, equally “floral”, less “green”, and less “herbal” than the alternative (Figure 11). The panel also found the yeast fermentation-based citronellol to be less “fragrance-like”, less “fragrance-like”, equally “green”, and equally “citronella” compared to the alternative (Figure 12). The panel found the yeast fermentation-based R-linalool to be more “beer-like”, more “fruity”, less “fragrance-like”, and less “floral” than the alternative (Figure 13).

[0244] The panel found the yeast fermentation-based linalyl acetate to be more “fruity / citrusy”, equally “sweet”, equally “floral / lavender”, and less “soapy” than the alternative (Figure 14). Part B Method

[0245] Part B of this example was conducted essentially as in Part A. The evaluation was done by a sensory panel, between 8-11 people. Terpenes were diluted and then dosed in sugared water.

[0246] Results were collected via Microsoft form. Results

[0247] The panel found the yeast fermentation-based citronellol composition to be much more “Beer-like” and “Yeast-like” than corresponding citronellol compositions from Axxence and Sigma, c.f. the full sensory profile of Figure 18. The purity of the yeast fermentation-based citronellol composition was 92.7%.

[0248] The panel found the yeast fermentation-based Linalool composition to be more “floral / lavender-like”, “floral / rosy-like”, and yeasty than corresponding Linalool compositions from Axxence and Sigma, c.f. the full sensory profile of Figure 19. The purity of the yeast fermentation- based citronellol composition was 99.2%.

[0249] The panel found the yeast fermentation-based Geraniol composition to be much more yeasty than corresponding Geraniol compositions from Axxence and Sigma, c.f. the full sensory profile ofCase Ref. P201WO IPTector™ Figure 20. The purity of the yeast fermentation-based citronellol composition was 94.7%. Conclusions

[0250] This analysis validated the conclusion of Example 1 that the additional odor-active compounds present in the yeast fermentation-produced terpenes have an impact on the sensory profile of the specific compounds. Depending on the desired sensory profile of a target product, such as a target food product, the terpenoid compositions herein are able to modify the existing sensory profile toward a desired sensory profile that could otherwise be difficult to achieve. Example 3: Study of different flavour blends’ impact on taste, scent, and physical sensation of a non- alcoholic beer

[0251] The present example evaluates the impact of different flavor blends on the taste, scent, and physical sensation of a non-alcoholic beer. Materials & Methods

[0252] Terpenoid compositions (flavours) were mixed into blends to a total volume of 100 µL in 15 mL falcon tubes whereafter 10 mL 100% propylene glycol was added, mixed, and vortexed to make 1% solutions of flavour blends. The 1 % flavour blend solutions were added to a commercial non- alcoholic beer (0.0% lager-type, 333 mL bottles) by opening the bottle cap, adding 167 µL of the 1 % flavour blend solution followed by a gentle shake to generate a flush of CO2, whereafter the cap was added and the bottles closed to generate aroma-spiked beers. The aroma-spiked beers were stored at 4°C for 24 hours prior to sensory evaluation.

[0253] Internal sensory evaluation was conducted by evaluating the odor and taste characteristics of the aroma-spiked beers compared to the control, and a professional beer-tasting panel was additionally used to evaluate the best-performing flavour blend solution. Results

[0254] A total of thirty-eight flavour blend solutions of monoterpenes and sesquiterpenes were prepared and evaluated in a non-alcoholic beer (Table 1 (blends), Table 2 (assessment)).Case Ref. P201WO IPTector™ Blend Beta- Geraniol Linalo Citronellol Geran 1,8- Limonen Trans-beta- α-terpineol Terpinolene citral numbe Myrcene (µL) ol (µL) yl cineole e caryophyllene (µL) (µL) (µL) r (µL) (µL) acetat (µL) (µL) (µL) e (µL) 1 60 30 10 0 0 0 0 0 0 0 0 2 55 30 10 5 0 0 0 0 0 0 0 3 50 30 10 10 0 0 0 0 0 0 0 4 55 30 10 0 0 0 0 0 0 0 0 5 50 30 10 0 5 0 0 0 0 0 0 6 50 30 10 0 10 10 0 0 0 0 0 7 25 30 10 0 0 0 25 0 0 0 0 8 50 30 10 0 0 0 0 10 0 0 0 9 45 30 10 5 0 0 0 10 0 0 0 10 40 30 10 10 0 0 0 10 0 0 0 11 40 30 10 0 0 0 0 20 0 0 0 12 25 5 60 2 0 0 0 4 4 0 0 13 18 0 50 13 11 0 0 5 3 0 0 14 56 6 20 3 8 0 0 7 0 0 0 15 50 0 7 0 0 0 0 0 0 0 0 16 50 0 5 0 0 0 0 0 0 0 0 17 50 0 6 1 0 0 0 0 0 3 0 18 10 0 50 0 0 0 0 0 0 0 0 19 1 0 50 0 0 0 0 0 0 0 0 20 60 3 7 0 0 0 0 0 0 0 0 21 4 0 20 2 0 0 0 0 0 0 0 22 1 0 20 2 0 0 0 0 0 0 0 23 1 0 68 0 30 0 0 0 0 0 0 24 30 0 2 2 0 0 0 0 0 5 0 25 1 0 2 2 0 0 0 0 0 5 0 26 1 0 2 30 0 0 0 0 0 30 0 27 0 0 2 30 0 0 0 0 0 30 0 28 1 30 0 0 68 0 0 0 0 0 0 29 0 0 0 0 0 0 60 0 0 0 30 30 0 0 0 10 0 0 60 0 0 0 30 31 50 0 4 1 0 0 0 0 0 3 0 32 0 0 5 0 0 0 0 0 0 50 0 33 0 0 0 0 0 0 40 0 0 0 0 34 0 0 0 0 0 0 60 0 0 0 30 35 0 0 0 10 0 0 60 0 0 0 10 36 0 0 0 12 0 0 72 0 0 0 12 37 0 10 8 8 0 0 30 0 0 20 8Case Ref. P201WO IPTector™ 38 0 10 8 8 0 0 30 0 0 5 8 Table 1. Preparation of flavour blends diluted to a total of 100 µL in 10 mL propylene glycolCase Ref. P201WO IPTector™ Blend Assessment of aroma-spiked beers compared to control number 1 More hoppy notes, improved smell and overall taste that stays long in the after taste. 2 A bit more round compared to number 1, less bitter than the control, and more easy to drink. 3 Similar to number 2, although slightly more artificial. 4 Less bitterness than the control, with slightly more sour notes. Less artificial than number 1. 5 Same as number 4. 6 Noticeable eucalyptol taste to it, however slightly too powerful. 7 Closer to the control, however with hints of citrus and less of-flavours. 8 Less bitter, more drinkable, more hoppy. 9 Less bitter, more drinkable, more hoppy. 10 Close to number 8, however citrusy and hoppy. 11 Close to number 8, however with a different mouthfeel and less pleasant. 12 Less bitterness, slightly more soft mouthfeel and floral notes. 13 Less bitter on the tongue, soft mouthfeel, more floral, and less flavourful compared to number 12 14 High degree of green / tea notes, closer to an India pale ale.15Hoppy and fruity16Hoppy17Hoppy with pineapple notes18Fruity19Fruity, less hoppy20Beer-like21Floral22Floral, less hoppy23Hoppy24Hoppy with pineapple notes25Hoppy with pineapple notes26Citrusy27Citrusy, less hoppy 28 Hoppy 29 citrusy 30 citrusy 31 Hoppy with pineapple notes 32 Hoppy 33 Hoppy, citrusy 34 citrusyCase Ref. P201WO IPTector™ 35 citrusy 36 citrusy 37 Hoppy, citrusy 38 Hoppy, citrusy Table 2. Sensory evaluation of non-alcoholic beer spiked with flavour blend solutions.

[0255] All flavour-added beers showed significant changes in their sensory evaluations (Table 2), compared to the control beer (only propylene glycol added). Conclusions The present example demonstrates that flavour blend solutions, such as solutions comprising the flavour blends of the present disclosure can significantly change the sensorial evaluations of non- alcoholic beers by providing flavours perceived as coming from hops. Example 4. Evaluation by a beer-tasting panel

[0256] Flavour solution 2 (55% myrcene, 30% geraniol, 10% linalool, and 5% citronellol) was further evaluated by a beer-tasting panel consisting of 6 panelists trained in beer evaluation. The terpenoids referred to herein as part of the flavour solutions are terpenoid compositions according to the present disclosure that comprise the specified fermentation byproducts. Results

[0257] The panelists generally evaluated the aroma-spiked beer with a higher degree of drinkability (overall score 7.3 compared to 6.2; Figure 15), which was caused by a higher intensity score of hoppy notes in the aroma-spiked beer, while cereal notes were decreased (Figure 16). Conclusions

[0258] The present example demonstrates that flavour blend solutions comprising the flavour blends of the present disclosure, such as solution 2, can significantly change the sensorical evaluations of non-alcoholic beers while masking off-notes such as cereal flavours. Example 5. Representative methods for preparing crude terpenoid compositions

[0259] Crude forms of terpenoid compositions of the present disclosure can be prepared as set out in WO2024189183 or WO2021204338. The processes for production of terpenoid compositions in crude form disclosed in WO2024189183 and WO2021204338 are incorporated herein in entirety. ForCase Ref. P201WO IPTector™ example, a crude terpenoid composition comprising limonene was prepared as in WO2021204338, Example 2. Another example relates to production of crude terpenoid compositions comprising camphene, pinene, (S)-(-)-limonene, (R)-(+)-limonene, (R)-(+)-linalool or sabinene.

[0260] Crude forms of the terpenoid compositions dislosed herein were prepared according to this methodology with good production outputs and further purified by isolation as set out in Example 6. Example 6. Representative method for isolating terpenoid composition

[0261] The crude terpenoid compositions provided in Example 5 were further isolated according to the procedure outlined herein in Example 6.

[0262] The fermentation broth comprising terpenoid obtained in Example 5 was transferred to a settling tank. After 2 hours, two distinct phases formed (oil on top and aqueous broth at the bottom).

[0263] The oil phase was collected and purified in a centrifugal separator, where water and cell debris were separated from the oil. The centrifugal separation was conducted until the oil phase was clear with no free water or cells. The oil phase was then filtered through a dead-end filter to remove any traces of yeast cells in the filtered oil. Both processes were conducted at room temperature to provide the filtered oil.

[0264] The filtered oil was then further purified using a wiped-film distillation equipment (also known as Wiped Film Evaporator) with an internal condenser (Short Path Distillation) and a vacuum pump.

[0265] The temperature in the evaporator was between 120 °C and 160 °C, the pressure was between 5 and 50 mbar, and the temperature in the condenser was 5 °C. These pressures and temperatures depend on the target tepenoid that is being distilled as they have different boiling points. The temperature in the evaporator was adjusted to the target boiling point of the terpenoid of the terpenoid composition, or 5-10 °C above the target boiling point. The distillation was conducted until no additional distillate appeared in the collection tank. The resulting distillate was collected as a single phase to provide the isolated terpenoid composition.

Claims

Case Ref. P201WO IPTector™ Claims 1. A terpenoid composition comprising: a. a terpenoid, and b. one or more fermentation byproducts selected from the group consisting of: ethyl acetate, isoamyl acetate, isoamyl alcohol, ethyl propanoate, 2-heptenal, ethyl hexanoate, ethyl octanoate, ethyl nonanoate, ethyl decanoate, ethanol, methanol, butanol, acetone, isobutanol, propanol, glycerol, diacetyl, acetoin, 2,3-butanediol, 4-ethylphenol, 4-vinylphenol, furfural, 5-hydroxymethylfurfural, acetaldehyde, and n-butyl acetate; wherein the ratio of the terpenoid to the sum of one or more fermentation byproducts is from 85:15, to 99.9:0.

1.

2. The terpernoid composition according to claim 1, wherein the terpenoid is selected from the group consisting of: a monoterpenoid, a sesquiterpenoid, a diterpenoid, and a triterpenoid.

3. The terpernoid composition according to any of the preceding claims, wherein the chemical purity of the terpenoid is at least 90%.

4. The terpernoid composition according to any of the preceding claims, wherein the terpenoid composition is or has been isolated, such as isolated from a genetically engineered host cell or cell culture.

5. The terpenoid composition according to any one of the preceding claims, wherein the terpenoid is selected from the group consisting of beta-myrcene, geraniol, linalool, such as (R)-linalool or (S)-linalool, citronellol, such as (R)-citronellol or (S)-citronellol, alpha-humulene, beta-caryophylene, geranyl-acetate, linalyl-acetate, such as (R)-linalyl-acetate or (S)-linalyl- acetate, citronellal, citral, terpinolene, nerol, alpha-terpineol, farnesene, bisabolol, neryl acetate, geranial, geraniol acetate, nerolidol, geranic acid, geranyl-glucoside, 1,8-cineole, linalool oxide pyranoid (cis- or trans-), linalool oxide furanoid (cis- or trans-), 6-hydroxy-linalool (R- or S-), 7-hydroxy-linalool (R- or S-), 8-hydroxy-linalool (E- or Z-), linalyl glucoside, trans- beta-caryophyllene, terpineol, limonene, ocimene, and α-terpineol.

6. The terpenoid composition according to any one of the preceding claims, wherein the terpenoid is selected from the group consisting of beta-myrcene, geraniol, linalool, such as (R)-linalool or (S)-linalool, citronellol, such as (R)-citronellol or (S)-citronellol, alpha-humulene,Case Ref. P201WO IPTector™ beta-caryophylene, geranyl-acetate, linalyl-acetate, such as (R)-linalyl-acetate or (S)-linalyl- acetate, citronellal, citral, terpinolene, nerol, alpha-terpineol, farnesene, bisabolol, neryl acetate, geranial, geraniol acetate, nerolidol, geranic acid, geranyl-glucoside, 1,8-cineole, linalool oxide pyranoid (cis- or trans-), linalool oxide furanoid (cis- or trans-), 6-hydroxy-linalool (R- or S-), 7-hydroxy-linalool (R- or S-), 8-hydroxy-linalool (E- or Z-), and linalyl glucoside 7. The terpenoid composition according to any one of the preceding claims, wherein the terpenoid is selected from the group consisting of beta-myrcene, geraniol, linalool, such as (R)-linalool or (S)-linalool, citronellol, alpha-humulene, trans-beta-caryophyllene, geranyl acetate, linalyl acetate, citronellal, citral, terpinolene, terpineol, 1,8-cineole, limonene, and α- terpineol.

8. The terpenoid composition according to any one of the preceding claims, wherein the terpenoid is selected from the group consisting of beta-myrcene, geraniol, linalool, such as (R)-linalool or (S)-linalool, and citronellol, geranyl acetate, 1,8-cineole, limonene, trans-beta- caryophyllene, α-terpineol, terpinolene, and citral.

9. The terpenoid composition according to any one of claims 1-7, wherein the terpenoid is beta- myrcene.

10. The terpenoid composition according to any one of claims 1-7, wherein the terpenoid is geraniol.

11. The terpenoid composition according to any one of claims 1-7, wherein the terpenoid is linalool, such as (R)-linalool or (S)-linalool.

12. The terpenoid composition according to any one of claims 1-7, wherein the terpenoid is citronellol.

13. The terpenoid composition according to any one of claims 1-7, wherein the terpenoid is geranyl acetate.

14. The terpenoid composition according to any one of claims 1-7, wherein the terpenoid is limonene.Case Ref. P201WO IPTector™ 15. The terpenoid composition according to any one of claims 1-7, wherein the terpenoid is trans- beta-caryophyllene.

16. The terpenoid composition according to any one of claims 1-7, wherein the terpenoid is alpha- humulene.

17. The terpenoid composition according to any one of claims 1-7, wherein the terpenoid is beta- caryophylene.

18. The terpenoid composition according to any one of claims 1-7, wherein the terpenoid is geranyl-acetate.

19. The terpenoid composition according to any one of claims 1-7, wherein the terpenoid is linalyl- acetate.

20. The terpenoid composition according to any one of claims 1-7, wherein the terpenoid is citronellal.

21. The terpenoid composition according to any one of claims 1-7, wherein the terpenoid is citral.

22. The terpenoid composition according to any one of claims 1-7, wherein the terpenoid is ocimene.

23. The terpenoid composition according to any one of claims 1-6, wherein the terpenoid is terpinolene.

24. The terpenoid composition according to any one of claims 1-6, wherein the terpenoid is nerol.

25. The terpenoid composition according to any one of claims 1-6, wherein the terpenoid is α- terpineol.

26. The terpenoid composition according to any one of claims 1-6, wherein the terpenoid is farnesene.Case Ref. P201WO IPTector™ 27. The terpenoid composition according to any one of claims 1-6, wherein the terpenoid is bisabolol.

28. The terpenoid composition according to any one of claims 1-6, wherein the terpenoid is neryl acetate.

29. The terpenoid composition according to any one of claims 1-6, wherein the terpenoid is geranial.

30. The terpenoid composition according to any one of claims 1-6, wherein the terpenoid is geraniol acetate.

31. The terpenoid composition according to any one of claims 1-6, wherein the terpenoid is nerolidol.

32. The terpenoid composition according to any one of claims 1-6, wherein the terpenoid is geranic acid.

33. The terpenoid composition according to any one of claims 1-6, wherein the terpenoid is geranyl-glucoside.

34. The terpenoid composition according to any one of claims 1-6, wherein the terpenoid is 1,8- cineole.

35. The terpenoid composition according to any one of claims 1-6, wherein the terpenoid is linalool oxide pyranoid.

36. The terpenoid composition according to any one of claims 1-6, wherein the terpenoid is linalool oxide furanoid.

37. The terpenoid composition according to any one of claims 1-6, wherein the terpenoid is 6- hydroxy-linalool.Case Ref. P201WO IPTector™ 38. The terpenoid composition according to any one of claims 1-6, wherein the terpenoid is 8- hydroxy-linalool.

39. The terpenoid composition according to any one of claims 1-6, wherein the terpenoid is linalyl glucoside.

40. The terpenoid composition according to any one of the preceding claims, wherein the one or more fermentation byproducts are different from the terpenoid.

41. The terpenoid composition according to any one of the preceding claims, wherein the one or more fermentation byproducts comprises an isopentyl fragment.

42. The terpenoid composition according to any one of the preceding claims, wherein the one or more fementation byproducts are selected from the group consisting of: ethyl acetate; ethyl propanoate; isoamyl alcohol; isoamyl acetate; trans-2-heptenal; ethyl hexanoate; ethyl octanoate; ethyl nonanoate; and ethyl decanoate.

43. The terpenoid composition according to any one of the preceding claims, wherein the ratio is from 86:14 to 99.9:0.1, such as from 87:13 to 99.9:0.1, such as from 88:12 to 99.9:0.1, such as from 89:11 to 99.9:0.1, such as from 90:10 to 99.9:0.1, such as from 91:9 to 99.9:0.1, such as from 92:8 to 99.9:0.1, such as from 93:7 to 99.9:0.1, such as from 94:6 to 99.9:0.1, such as from 95:5 to 99.9:0.1, such as from 96:4 to 99.9:0.1, such as from 97:3 to 99.9:0.1, such as from 98:2 to 99.9:0.1, such as 99.9:0.

1.

44. A flavor blend comprising a plurality of terpenoid compositions each as defined according to any one of the preceding claims.

45. The flavor blend according to claim 44, wherein the plurality of terpenoid compositions is a combination of different terpenoid compositions.

46. The flavor blend according to any one of claims 44-45, wherein the terpenoid compositions each are as defined in any one of the preceding claims.

47. The flavor blend according to any one of claims 44-46, wherein the flavor blend is forCase Ref. P201WO IPTector™ enhancing the flavor, scent, and / or physical sensation of a food product.

48. The flavor blend according to claim 47, wherein the food product is a beverage.

49. The flavor blend according to claim 48, wherein the beverage is a beer, such as a non-alcoholic beer.

50. The flavor blend according to any one of claims 44-49, wherein the flavor blend does not comprise alpha acids, such as humulones, or beta acids, such as lupulones.

51. The flavor blend according to any one of claims 44-50, wherein the flavor blend comprises less than 5% alpha acids, such as humulones, or beta acids, such as lupulones, for example less than 4%, such as less than 3%, such as less than 2%, such as less than 1%, such as less than 0.5%.

52. The flavor blend according to any one of claims 44-51, wherein the flavor blend is of food grade.

53. The flavor blend according to any one of claims 44-52, wherein each terpenoid composition of the plurality of terpenoid compositions is independently selected from the group consisting of: a. A terpenoid composition comprising beta-myrcene, such as the terpenoid composition as defined in claim 9; b. A terpenoid composition comprising geraniol, such as the terpenoid composition as defined in claim 10; c. A terpenoid composition comprising linalool, such as the terpenoid composition as defined in claim 11; d. A terpenoid composition comprising citronellol, such as the terpenoid composition as defined in claim 12; e. A terpenoid composition comprising alpha-humulene, such as the terpenoid composition as defined in claim 16; f. A terpenoid composition comprising beta-caryophylene, such as the terpenoid composition as defined in claim 17; g. A terpenoid composition comprising geranyl-acetate, such as the terpenoidCase Ref. P201WO IPTector™ composition as defined in claim 18; h. A terpenoid composition comprising linalyl-acetate, such as the terpenoid composition as defined in claim 19; i. A terpenoid composition comprising citronellal, such as the terpenoid composition as defined in claim 20, j. A terpenoid composition comprising citral, such as the terpenoid composition as defined in claim 21; k. A terpenoid composition comprising geranyl acetate, such as the terpenoid composition as defined in claim 13; l. A terpenoid composition comprising 1,8-cineole, such as the terpenoid composition as defined in claim 34; m. A terpenoid composition comprising limonene, such as the terpenoid composition as defined in claim 14; n. A terpenoid composition comprising trans-beta-caryophyllene, such as the terpenoid composition as defined in claim 15; o. A terpenoid composition comprising ocimene, such as the terpenoid composition as defined in claim 22; p. A terpenoid composition comprising α-terpineol, such as the terpenoid composition as defined in claim 25; and q. A terpenoid composition comprising terpinolene, such as the terpenoid composition as defined in claim 23.

54. The flavor blend according to any one of claims 44-53, wherein the flavor blend is capable of adding or enhancing one or more desirable flavors, scents and / or physical sensations of a food product, such as a beverage, such as a beer, for example a non-alcoholic beer.

55. The flavor blend according to claim 54, wherein the one or more desirable tastes, scents and / or physical sensations are selected from the group consisting of: a. Mouthfeel, and b. Flavor.

56. The flavor blend according to claim 54, wherein the one or more desirable tastes, scents and / or physical sensations are selected from the group consisting of: a. Mouthfeel,Case Ref. P201WO IPTector™ b. Smell, c. Warm sensation, such as an alcohol-like warm sensation, and d. Flavor.

57. The flavor blend according to any one of claims 44-55, wherein the flavor blend is capable of reducing one or more undesirable flavors, scents and / or physical sensations of a food product, such as a beverage, such as a beer, for example a non-alcoholic beer.

58. The flavor blend according to claim 57, wherein the one or more undesirable tastes, scents and / or physical sensations are selected from the group consisting of: a. Off-flavor, and b. Bitterness.

59. The flavor blend according to any one of claims 44-58, wherein at least 50% of the terpenoids of the flavor blend are monoterpenoids; such as at least 51%, such as at least 52%, such as at least 53%, such as at least 54%, such as at least 55%, such as at least 56%, such as at least 57%, such as at least 58%, such as at least 59%, such as at least 60%, such as at least 61%, such as at least 62%, such as at least 63%, such as at least 64%, such as at least 65%, such as at least 66%, such as at least 67%, such as at least 68%, such as at least 69%, such as at least 70%, such as at least 71%, such as at least 72%, such as at least 73%, such as at least 74%, such as at least 75%, such as at least 76%, such as at least 77%, such as at least 78%, such as at least 79%, such as at least 80%, such as at least 81%, such as at least 82%, such as at least 83%, such as at least 84%, such as at least 85% of the terpenoids are monoterpenoids.

60. The flavor blend according to any one of claims 44-59, wherein at most 50% of the terpenoids of the flavor blend are sesquiterpenoids, such as at most 49%, such as at most 48%, such as at most 47%, such as at most 46%, such as at most 45%, such as at most 44%, such as at most 43%, such as at most 42%, such as at most 41%, such as at most 40%, such as at most 39%, such as at most 38%, such as at most 37%, such as at most 36%, such as at most 35%, such as at most 34%, such as at most 33%, such as at most 32%, such as at most 31%, such as at most 30%, such as at most 29%, such as at most 28%, such as at most 27%, such as at most 26%, such as at most 25%, such as at most 24%, such as at most 23%, such as at most 22%, such as at most 21%, such as at most 20%, such as at most 19%, such as at most 18%, such as at most 17%, such as at most 16%, such as at most 15%, such as at most 14%, such as at most 13%,Case Ref. P201WO IPTector™ such as at most 12%, such as at most 11%, such as at most 10%, such as at most 9%, such as at most 8%, such as at most 7%, such as at most 6%, such as at most 5%, such as at most 4%, such as at most 3%, such as at most 2%, such as at most 1%, for example wherein the flavor blend does not contain any sesquiterpenoids.

61. The flavor blend according to any one of claims 44-60, wherein the flavor blend comprises: a. A terpenoid composition comprising beta-myrcene, such as the terpenoid composition as defined in claim 9; b. A terpenoid composition comprising geraniol, such as the terpenoid composition as defined in claim 10; c. A terpenoid composition comprising linalool, such as the terpenoid composition as defined in claim 11; and d. A terpenoid composition comprising citronellol, such as the terpenoid composition as defined in claim 12.

62. The flavor blend according to any one of claims 44-61, wherein the flavor blend further comprises: a. a terpenoid composition comprising humulene, such as the terpenoid composition as defined in claim 16.

63. The flavor blend according to any one of claims 44-62, wherein from 0% to 65% of the terpenoids are beta-myrcene, such as from 0% to 5%, such as from 5% to 10%, such as from 10% to 15%, such as from 15% to 20%, such as from 20% to 25%, such as from 25% to 30%, such as from 30% to 35%, such as from 35% to 40%, such as from 40% to 45%, such as from 45% to 50%, such as from 50% to 55%, such as from 55% to 60%, such as from 60% to 65%.

64. The flavor blend according any one of claims 44-63, wherein 55% of the terpenoids are beta- myrcene.

65. The flavor blend according to any one of claims 44, wherein from 0% to 35% of the terpenoids are geraniol, such as from 0% to 5%, such as from 5% to 10%, such as from 10% to 15%, such as from 15% to 20%, such as from 20% to 25%, such as from 25% to 30%, such as from 30% to 35%.Case Ref. P201WO IPTector™ 66. The flavor blend according to any one of claims 44-65, wherein 30% of the terpenoids are geraniol.

67. The flavor blend according to any one of claims 44-66, wherein from 0% to 75% of the terpenoids are linalool, such as from 0% to 5%, such as from 5% to 10%, such as from 10% to 15%, such as from 15% to 20%, such as from 20% to 25%, such as from 25% to 30%, such as from 30% to 35%, such as from 35% to 40%, such as from 40% to 45%, such as from 45% to 50%, such as from 50% to 55%, such as from 55% to 60%, such as from 60% to 65%, such as from 65% to 70%, such as from 70% to 75% 68. The flavor blend according to any one of claims 44-67, wherein 10% of the terpenoids are linalool.

69. The flavor blend according to any one of claims 44-68, wherein from 0% to 35% of the terpenoids are citronellol, such as from 0% to 2%, such as from 2% to 4%, such as from 4% to 6%, such as from 6% to 8%, such as from 8% to 10%, such as from 10% to 12%, such as from 12% to 14%, such as from 14% to 16%, such as from 16% to 18%, such as from 18% to 20%, such as from 20% to 22%, such as from 22% to 24%, such as from 24% to 26%, such as from 26% to 28%, such as from 28% to 30%, such as from 30% to 32%, such as from 32% to 35%.

70. The flavor blend according to any one of claims 44-69, wherein 5% of the terpenoids are citronellol.

71. The flavor blend according to any one of claims 44-70, wherein from 0% to 75% of the terpenoids are geranyl acetate, such as from 0% to 5%, such as from 5% to 10%, such as from 10% to 15%, such as from 15% to 20%, such as from 20% to 25%, such as from 25% to 30%, such as from 30% to 35%, such as from 35% to 40%, such as from 40% to 45%, such as from 45% to 50%, such as from 50% to 55%, such as from 55% to 60%, such as from 60% to 65%, such as from 65% to 70%, such as from 70% to 75%.

72. The flavor blend according to any one of claims 44-71, wherein 0% of the terpenoids are geranyl acetate.

73. The flavor blend according to any one of claims 44-72, wherein from 0% to 15% of theCase Ref. P201WO IPTector™ terpenoids are cineole, such as from 0% to 1%, such as from 1% to 2%, such as from 2% to 3%, such as from 3% to 4%, such as from 4% to 5%, such as from 5% to 6%, such as from 6% to 7%, such as from 7% to 8%, such as from 8% to 9%, such as from 9% to 10%, such as from 10% to 11%, such as from 11% to 12%, such as from 12% to 13%, such as from 13% to 14%, such as from 14% to 15%.

74. The flavor blend according to any one of claims 44-73, wherein 0% of the terpenoids are cineole.

75. The flavor blend according to any one of claims 44-74, wherein from 0% to 85% of the terpenoids are limonene, such as from 0% to 5%, such as from 5% to 10%, such as from 10% to 15%, such as from 15% to 20%, such as from 20% to 25%, such as from 25% to 30%, such as from 30% to 35%, such as from 35% to 40%, such as from 40% to 45%, such as from 45% to 50%, such as from 50% to 55%, such as from 55% to 60%, such as from 60% to 65%, such as from 65% to 70%, such as from 70% to 75%, such as from 75% to 80%, such as from 80% to 85%.

76. The flavor blend according to any one of claims 44-75, wherein 0% of the terpenoids are limonene.

77. The flavor blend according to any one of claims 44-76, wherein from 0% to 30% of the terpenoids are caryophyllene, such as trans-beta-caryophyllene, such as from 0% to 5%, such as from 5% to 10%, such as from 10% to 15%, such as from 15% to 20%, such as from 20% to 25%, such as from 25% to 30%.

78. The flavor blend according to any one of claims 44-77, wherein 0% of the terpenoids are caryophyllene.

79. The flavor blend according to any one of claims 44-78, wherein from 0% to 10% of the terpenoids are α-terpeniol, such as from 0% to 2%, such as from 2% to 4%, such as from 4% to 6%, such as from 6% to 8%, such as from 8% to 10%.

80. The flavor blend according to any one of claims 44-79, wherein 0% of the terpenoids are α- terpineol.Case Ref. P201WO IPTector™ 81. The flavor blend according to any one of claims 44-80, wherein from 0% to 60% of the terpenoids are terpinolene, such as from 0% to 5%, such as from 5% to 10%, such as from 10% to 15%, such as from 15% to 20%, such as from 20% to 25%, such as from 25% to 30%, such as from 30% to 35%, such as from 35% to 40%, such as from 40% to 45%, such as from 45% to 50%, such as from 50% to 55%, such as from 55% to 60%.

82. The flavor blend according to any one of claims 44-81, wherein 0% of the terpenoids are terpinolene.

83. The flavor blend according to any one of claims 44-82, wherein from 0% to 40% of the terpenoids are citral, such as from 0% to 5%, such as from 5% to 10%, such as from 10% to 15%, such as from 15% to 20%, such as from 20% to 25%, such as from 25% to 30%, such as from 30% to 35%, such as from 35% to 40%.

84. The flavor blend according to any one of claims 44-83, wherein 10% of the terpenoids are citral.

85. The flavor blend according to any one of claims 44-84, wherein 50% of the terpenoids are beta-myrcene.

86. The flavor blend according to any one of claims 44-85, wherein 5% of the terpenoids are humulene.

87. The flavor blend according to any one of claims 44-86, wherein: a. from 5% to 20% of the terpenoids are citronellol; b. from 30% to 80% of the terpenoids are limonene; and c. from 5 to 25% of the terpenoids are citral, d. wherein the sum of terpenoids in the flavor blend equals 100%.

88. The flavor blend according to any one of claims 44-86, wherein: a. from 30% to 80% of the terpenoids are beta-myrcene; b. from 10% to 50% of the terpenoids are geraniol; c. from 1% to 20% of the terpenoids are linalool, andCase Ref. P201WO IPTector™ d. from 1% to 10% of the terpenoids are citronellol, e. wherein the sum of terpenoids in the flavor blend equals 100%.

89. A flavor blend solution comprising the flavor blend as defined in any one of claims 44-87 and a carrier.

90. The flavor blend solution according to claim 89, wherein the carrier is water-soluble.

91. The flavor blend solution according to any one of claims 89-90, wherein the carrier is selected from the group consisting of: propylene glycol, triacetine, ethylene glycol, dipropylene glycol, triethyl citrate, caprylic triglyceride, isopropyl myristate, ethanol, and water.

92. The flavor blend solution according to any one of claims 89-91, wherein the flavor blend comprises at least 80% w / w carrier, such as at least 81% w / w, such as at least 82%, such as at least 83%, such as at least 84% w / w, such as at least 85% w / w, such as at least 86% w / w, such as at least 87% w / w, such as at least 88% w / w, such as at least 89% w / w, such as at least 90% w / w, such as at least 91% w / w, such as at least 92% w / w, such as at least 93% w / w, such as at least 94% w / w, such as at least 95% w / w, such as at least 96% w / w, such as at least 97% w / w, such as at least 98% w / w, such as at least 99% w / w.

93. The flavor blend solution according to any one of claims 89-91, wherein the flavor blend comprises from 80% to 99.9% w / w carrier, such as from 81% to 99.9% w / w, such as from 82% to 99.9% w / w, such as from 83% to 99.9% w / w, such as from 84% to 99.9% w / w, such as from 85% to 99.9% w / w, such as from 86% to 99.9% w / w, such as from 87% to 99.9% w / w, such as from 88% to 99.9% w / w, such as from 89% to 99.9% w / w, such as from 90% to 99.9% w / w, such as from 91% to 99.9% w / w, such as from 92% to 99.9% w / w, such as from 93% to 99.9% w / w, such as from 94% to 99.9% w / w, such as from 95% to 99.9% w / w, such as from 96% to 99.9% w / w, such as from 97% to 99.9% w / w, such as from 98% to 99.9% w / w, such as from 99% to 99.9% w / w carrier.

94. A food product comprising an edible substance, and a. A terpenoid composition, such as the terpenoid composition as defined in any one of claims 1-43; or b. A flavor blend, such as the flavor blend as defined in any one of claims 44-87.Case Ref. P201WO IPTector™ 95. The food product according to claim 94, wherein the food product is a beverage.

96. The food product according to claim 95, wherein the beverage is selected from the group consisting of: a beer, such as a non-alcoholic beer or a low-alcohol beer, a wine, for example a non-alcoholic wine or a low-alcohol wine, a seltzer, a cider, a spirit, such as a non-alcoholic spirit or low-alcoholic spirit, a sake, such as a non-alcoholic sake or low-alcoholic sake, a fermentation derived drink (e.g., kombucha), a functional drink, or water, such as carbonated water.

97. The food product according to claim 95, wherein the beverage is a beer.

98. The food product according to claim 97, wherein the beer is a non-alcoholic beer.

99. A host cell comprising, i) a peroxisomally-localized enzyme catalyzing the formation of a branch point compound which in a metabolic pathway can be metabolized by a prioritized metabolic pathway and one or more non-prioritized pathways leading to different metabolites, ii) a peroxisomally-localized enzyme catalyzing the first step of a non-prioritized metabolic pathway for the branch point compound, and ^ a peroxisomally-localized enzyme having kinase activity, and / or genes encoding the peroxisomally-localized enzymes of i), ii) and iii).

100. A host cell genetically modified to provide an increased amount of a terpenoid composition as defined in any one of claims 1-43 as compared to an amount of terpenoid composition provided by the corresponding genetically unmodified host cell.

101. A cell culture comprising the host cell as defined in claim 99 and a growth medium.

102. A method for producing a terpenoid composition, comprising the steps of: a) providing a host cell as defined in any one of claims 99-100; b) fermenting the host cell in a substrate supporting growth of the host cell; c) recovering the terpenoid composition from the fermentation broth.Case Ref. P201WO IPTector™ 103. The method according to claim 102, wherein step b is conducted in a mixture of an organic phase and an aqueous phase, and the terpenoid composition in step c is recovered from the organic phase.

104. The method according to claim 103, where the terpenoid composition is recovered by separating the organic and aqueous phases and subsequently recovering the terpenoid composition by distillation from the organic phase.

105. The method according to any one of claims 102-104, wherein step c) comprises: i) Allowing the mixture of an organic phase and an aqueous phase of step b) to separate into separate phases, ii) Subjecting the organic phase to centrifugation, such as on a centrifugal separator, to remove solids from the organic phase, iii) Optionally, subjecting the organic phase to filtration, such as filtration through a dead-end filter, and iv) Subjecting the organic phase from step ii) or iii) to destilation at a predefined pressure and a predefined temperature for a predefined time course to provide the terpenoid composition as a distillate.

106. The method according to any one of claims 102-105, wherein the terpenoid composition is as defined in any one of claims 1-43.

107. The method according to any one of claims 102-106, wherein the the predefined pressure is from 1 mbar to 100 mbar, such as from 1 to 5 mbar, such as from 5 to 10 mbar, such as from 10 to 15 mbar, such as from 15 to 20 mbar, such as from 20 to 25 mbar, such as from 25 to 30 mbar, such as from 30 to 35 mbar, such as from 35 to 40 mbar, such as from 40 to 45 mbar, such as from 45 to 50 mbar, such as from 50 to 55 mbar, such as from 55 to 60 mbar, such as from 60 to 65 mbar, such as from 65 to 70 mbar, such as from 70 to 75 mbar, such as from 75 to 80 mbar, such as from 80 to 85 mbar, such as from 85 to 90 mbar, such as from 90 to 95 mbar, such as from 95 to 100 mbar.

108. The method according to any one of claims 102-107, wherein the predefined temperature is from 60 °C to 250 °C, such as from 60 °C to 65 °C, such as from 65 °C to 70 °C, such as from 70 °C to 75 °C, such as from 75 °C to 80 °C, such as from 80 °C to 85 °C, such as from 85 °C to 90Case Ref. P201WO IPTector™ °C, such as from 90 °C to 95 °C, such as from 95 °C to 100 °C, such as from 100 °C to 105 °C, such as from 105 °C to 110 °C, such as from 110 °C to 115 °C, such as from 115 °C to 120 °C, such as from 120 °C to 125 °C, such as from 125 °C to 130 °C, such as from 130 °C to 135 °C, such as from 135 °C to 140 °C, such as from 140 °C to 145 °C, such as from 145 °C to 150 °C, such as from 150 °C to 155 °C, such as from 155 °C to 160 °C, such as from 160 °C to 165 °C, such as from 165 °C to 170 °C, such as from 170 °C to 175 °C, such as from 175 °C to 180 °C, such as from 180 °C to 185 °C, such as from 185 °C to 190 °C, such as from 190 °C to 195 °C, such as from 195 °C to 200 °C, such as from 200 °C to 205 °C, such as from 205 °C to 210 °C, such as from 210 °C to 215 °C, such as from 215 °C to 220 °C, such as from 220 °C to 225 °C, such as from 225 °C to 230 °C, such as from 230 °C to 235 °C, such as from 235 °C to 240 °C, such as from 240 °C to 245 °C, such as from 245 °C to 250 °C.

109. A terpenoid composition obtainable by the method as defined in any one of claims 102-108.

110. A method for preparing a flavor blend comprising mixing one or more of terpenoid compositions each as defined in any one of claims 1-43, and optionally adding a carrier, thereby providing the flavor blend.

111. The method according to claim 110, wherein the flavor blend is as defined in any one of claims 40-88.

112. A method for modulating one or more flavors, scents and / or physical sensations of a food product, the method comprising adding a terpenoid composition, and / or a flavor blend to a food product.

113. The method according to claim 112, wherein the terpenoid composition is as defined in any one of claims 1-39.

114. The method according to claim 112, wherein the flavor blend is as defined in any one of claims 40-88.

115. The method according to any one of claims 112-114, wherein the food product is a beverage.

116. The method according to any one of claims 112-115, wherein the food product is a beer.Case Ref. P201WO IPTector™ 117. The method according to any one of claims 112-116, wherein the food product is a non- alcoholic beer.

118. The method according to any one of claims 112-114, wherein the method enhances one or more desirable flavors, scents and / or physical sensations selected from the group consisting of: a. Mouthfeel, and b. Flavor.

119. The method according to any one of claims 112-114, wherein the method reduces one or more undesirable flavors, scents and / or physical sensations selected from the group consisting of: a. Off-flavor, b. Bitterness.

120. Use of a terpene composition or a flavor blend for modulating one or more flavors, scents and / or physical sensations of a food product.

121. The use according to claim 120, wherein the terpenoid composition is as defined in any one of claims 1-39.

122. The use according to claim 120, wherein the flavor blend is as defined in any one of claims 40- 88.

123. The use according to any one of claims 120-122, wherein the food product is a beverage.

124. The use according to any one of claims 120-123, wherein the food product is a beer.

125. The use according to any one of claims 120-124, wherein the food product is a non-alcoholic beer.

126. The use according to any one of claims 120-125, wherein the use enhances one or more desirable flavors, scents and / or physical sensations selected from the group consisting of: a. Mouthfeel, andCase Ref. P201WO IPTector™ b. Flavor.

127. The use according to any one of claims 120-126, wherein the use reduces one or more undesirable flavors, scents and / or physical sensations selected from the group consisting of: a. Off-flavor, and b. Bitterness.

Images