Fermentation-derived flavor materials having HEME-like sensorial properties

Abstract

Provided herein are flavor materials and consumable compositions including the same, in particular flavor materials having heme-like sensorial properties, derived from a substrate which includes plant material(s) containing polyphenols and / or tannins and plant material(s) containing metal(s).

Description

[0001] FERMENTATION-DERIVED FLAVOR MATERIALS HAVING HEME-LIKE SENSORIAL PROPERTIES

[0002] TECHNOLOGICAL FIELD

[0003] The present invention relates to flavor materials having heme-like sensorial properties and consumable compositions including the same, in particular flavor materials derived from fermentation of a substrate which includes plant material(s) containing polyphenols and / or tannins and plant material(s) containing metal(s).

[0004] BACKGROUND OF THE INVENTION

[0005] Taste is one of the main challenges, if not the main challenge in reducing global animal protein consumption and expediting the crucial shift to sustainable protein sources. To encourage the adoption of various alternative protein sources, it is important to replicate the sensory qualities typically associated with animal protein across a wide range of foods. Additionally, it is vital for foods with animal protein and savory flavors, such as grain and legume dishes, stocks, bouillons, broths, fonds, soups, sauces, casseroles, pasta dishes, ready meals, and more, to be capable of delivering not only the distinct flavor of animal protein but also the intricate multi-sensory "experience" of consuming animal protein. This experience includes: (a) Providing a decidedly "delicious" experience including rich highly complex taste, aroma, and mouthfeel; (b) Flavors enhancement qualities characteristic of animal protein, provided by umami and koku rich and other materials; (c) In some cases, a distinct iron-like, metallic and / or "heme-like" taste; (d) Modulating taste attributes, such as improving mouthfeel and adjusting the perception of factors such as fattiness, saturated fat, overall richness, creaminess, butteriness, juiciness, and the like; (e) Employing other modulation properties, such as masking or blocking undesirable attributes such as off-flavors, bitterness, astringency, etc.; (f) Offering a long-lasting, lingering sense of pleasure associated with, for example, the consumption of animal protein, which can persist for several hours after a meal; (g) cross-modal delivery of flavor that creates the simultaneous perception of complex taste, aroma, texture, body, and mouthfeel qualities, that creates the experience of "explosion of flavor"; (h) a distinct sense of satiety correlated to the consumption of animal protein and similar products; and others. Iron is an essential element for biological systems, and its deficiency can lead to health issues. Dietary iron is obtained in two forms: non-heme (inorganic) iron and heme iron, the latter including a complex tetrapyrrole structure with iron at its core. Non-heme iron, mainly sourced from plants, exists in various forms like soluble iron, loosely bound low-molecular- weight complexes, and as a co-factor in cellular proteins. Heme iron, typically found in animal- derived meat, is sourced from myoglobin and hemoglobin and is more tightly bound within its protoporphyrin ring, making it less reactive to other dietary components.

[0006] Both heme and non-heme iron are absorbed by enterocytes in the duodenum and the first segment of the jejunum. From a taste perspective, heme is often linked to the perception of a bloody and / or livery, and / or metallic taste characteristic to certain types of animal protein and animal-protein derived foods. The ability to deliver a heme or heme-like taste experience is critical in order to achieve the desired sensory attributes in products designed to mimic conventional meat such as in plant-based, cultured meat alternatives and / or any savory dish. Studies researching this metallic taste have primarily focused on non-heme iron. Research of heme iron levels in different meats has shown that it does not necessarily correlate with a metallic taste in certain muscle types. Conversely, beef flavor intensity appears to be inversely related to non-heme iron content and positively related to heme content.

[0007] As plant-based alternatives to meat gain popularity, heme iron has attracted attention for its role in replicating the distinctive flavor of meat. Heme has been recognized as a key molecule responsible for producing important flavor components that contribute to the taste of cooked meat. Given that heme contains iron, which interacts with proteins, both heme iron and non-heme iron could bind to the same receptor. The usual mode of interaction for heme with proteins involves the iron in heme coordinating with an amino acid residue. This suggests that iron in both heme and non-heme forms could interact with heme-binding proteins via interaction with key amino acid residues.

[0008] Tannins, a type of astringent plant polyphenols, are secondary metabolites abundant in higher plants. They represent a natural, renewable resource characterized by extensive distribution, diversity, and abundance. Tannins represent a significant compound group, notable for several key attributes. Among these is their capacity to create metal complexes with ions such as Fe2+, Fe3+, Cu2+, and Zn2+. Tannins contribute directly to major organoleptic properties, in particular to taste attributes such as astringency and bitter taste. Accordingly, a variety of foods naturally containing or fortified with minerals such as iron, copper and zinc are perceived as being tastier, with properties of higher flavor intensity, body and texture. In some cases, those minerals add a metallic taste. Specifically in meat, minerals have strong correlation to flavor, contributing to taste, aroma, tenderness juiciness, and more. Recent efforts by industry to develop plant-based meat substitutes have suggested that iron in the form of heme may be the main molecule needed to accurately emulate the taste of meat and to deliver the experience of meat consumption in a meatless context. Several studies have suggested that either the iron in heme or free non-heme iron could interact with a heme binding protein through interaction with a key amino acid residue. Thus, it is hypothesized that heme underlies both metallic and meat flavor via coordination with the iron moiety. While the heme-iron complex is the most characterized in terms of sensory properties, additional studies have shown that iron and other metal compounds' organoleptic properties (including and beyond the "meaty / iron-like" attribute) are dependent also on its anionic pairing (e.g., its chelators). For example, in a test study, participants described ferrous chloride as "caramel," "burnt," or "smokey," whereas ferrous gluconate was described as being sweeter and less bitter. Another example is Zinc, a metal whose presence in food evokes diverse perceptions and sensations, including umami (or glutamate-like taste, savory, meaty), pungency / spiciness, and astringency. As above, the perception of the flavor of zinc varies also by anionic complex.

[0009] Nevertheless, the production of plant-based products having heme-like flavor properties, is difficult, asthe mere addition of a single molecule (such as iron) to a plant-based food product would not result in a satisfying meat-like flavor having a taste profile and consumption experience of some forms of animal protein.

[0010] Coffee beans, as an example of plant material, are the fruit of the Coffea plant, a genus of flowering plants of the Rubiaceae family and one of the most valuable and traded commodity crops. The world production of green coffee was estimated to be about 11,000,000 tons in 2020, which is mainly distributed between Arabica (Coffea arabica) and Robusta (Coffea canephora) varieties. These coffee varieties represent about 60% and 35% of the world production, respectively, while the rest is divided between rarer varieties like Liberica, Excelsa and others. The processing of coffee beans and preparation of various coffee products generates massive amounts of waste and side-streams, including pulps, mucilage, silver skins and spent ground coffee. In general, processing every 60,000 tons of dried coffee beans produces approximately 218,400 tons of fresh pulp and mucilage or mesocarp, and in terms of wastewater from wet processing, 40-45 L / kg of coffee are generated. Given the high phenolic content and low pH values of coffee beans waste and byproducts, its use for animal feed is limited; as a result, landfilling is the only widespread solution. Thus, the disposal of coffee beans waste presents a significant environmental challenge in numerous regions across the globe, many in underdeveloped countries with limited resources.

[0011] There is therefore a need in the art for composition and methods that can utilize plant materials, such as coffee beans or related products, to produce plant-based, clean-label flavor materials, which can provide heme-like flavor and replicate or mimic the distinctive flavor of meat and savory flavors.

[0012] SUMMARY OF THE INVENTION

[0013] According to some embodiments, there are provided herein consumable flavor materials (FMs) derived from fermentation of a substrate which includes plant material(s) containing polyphenols and / or tannins and plant material(s) containing metal(s), wherein the FMs are clean label products and have or can provide savory and heme-like flavor to various food products.

[0014] According to some embodiments, the flavor materials are advantageously obtained by fermentation of a substrate including plant material(s) which include at least lmg / g of polyphenols and / or tannins. In some embodiments, the substrate may further include plant material which includes at least 0.5ppm metal(s).

[0015] According to some embodiments, the plant material which includes at least lmg / g of polyphenols and / or tannins may include, for example, coffee beans, coffee beans products or related agro-industrial side or waste streams, tea, cacao beans, grapes, grapes must, banana peels, banana leaves, berries, artichoke, spinach, olives, olives pomace, carobs including carobs flour, acrons, oregano, cinamon. Nigella sativa, poppy seeds, flax seeds, sesame seeds, Corchorus olitorius (Mulukhiyah), rosemary, turmeric, products derived therefrom, or any combination thereof. Each possibility is a separate embodiment. According to some embodiments, a plant material which includes at least 0.5 ppm of metal(s) may include, for example, grains, seeds, oilseeds, legumes, products thereof and / or related agro-industrial side or waste streams, or any combination thereof. Each possibility is a separate embodiment.

[0016] According to some embodiments, the flavor material may be obtained by cofermentation of plant material(s) having at least 1 mg / g of polyphenols and / or tannins, and plant material(s) having at least 0.5 ppm of metal(s).

[0017] According to some embodiments, coffee bean products may include products including coffee beans and / or agro-industrial waste produced during coffee bean processing (including, for example, ground coffee beans, spent coffee beans, coffee beans skins and hulls, shells, pulps, and the like), materials prepared therefrom, or any combination thereof. Each possibility is a separate embodiment.

[0018] According to some embodiments, there is provided herein a consumable composition which includes the herein disclosed flavor material product. According to some embodiments, the consumable composition may further include a flavor base, which may include other FMs, that may be, for example, plant-based (vegetarian / vegan / animal-free protein).

[0019] According to some embodiments, there is provided herein a method for improving, altering and / or enhancing the flavor of a food product by adding the consumable flavor material or a composition including the same, to the food product. According to some embodiments, the method may include providing meat or other animal protein attributes, including flavor to a meatless or plant-based food product, the method may include the addition of the herein disclosed consumable flavor-rich flavor material or a composition including the same to the food product.

[0020] According to some embodiments, there is provided herein a food product which includes the consumable flavor material product, or the composition disclosed herein. According to some embodiments, the food product may be a broth, a soup, a stock, a bullion, an animal-protein bullion analog, a fish-sauce analog, and the like. Each possibility is a separate embodiment.

[0021] In some embodiments, the food product may be added as a condiment to dishes such as, but not limited to, hamburgers, minced meat, stews, grilled pieces of meat, dried meat, meals based on grains and / or legumes and / or grain and / or legume-based products, meals prepared in a sauce, a fond, demi-glace, stews, casseroles, pasta dishes, ready meals, or any combinations thereof. Each possibility is a separate embodiment.

[0022] The herein disclosed consumable plant material-derived flavor materials (FMs) and compositions serve to create, impart and enhance the organoleptic qualities deliciousness and / or mask undesired taste, and to elevate the heme-like flavor (and / or organoleptic experience) of consuming food products containing such FMs and compositions.

[0023] Advantageously, as detailed herein, the use of plant material(s) and plant material(s) products (including whole and processed plant material(s), plant material(s) products and side or waste streams from the production and processing of plant material(s) or plant material(s) products), as substrate for the formation of unique FMs disclosed herein, aids in creating various organoleptic qualities, such as, heme-like flavour, that are necessary for supporting and accelerating the use of sustainable protein, and can also provide a wide range of widely used (e.g., savory) and new flavour and sensory qualities that can address various consumer preferences.

[0024] Advantageously, in the case of side and waste streams, as disclosed herein, the utilization of plant material(s)-derived flavor materials facilitates added sustainability and environmental benefits including reducing food waste (a driver of social inequality and a significant contributor to the production of greenhouse gases) and the conversion of animal feed to food for humans.

[0025] Surprisingly, the herein disclosed consumable plant material(s) derived FMs have heme-like flavor / sensorial properties.

[0026] According to some embodiments, the plant material-derived flavor material may have or may impart one or more characteristic tastes or flavors, including, for example: bitter taste, sweet taste, sour taste, umami taste, koku taste / sensation, long-lasting flavor, astringent flavor, metallic (including heme-like) flavor, savory flavor, and the like, or any combinations thereof. Each possibility is a separate embodiment.

[0027] In some embodiments, the herein disclosed flavor material may thus provide characteristic flavors or tastes (such as bitter, sweet, umami, koku, sour, long-lasting) and astringent, Heme-like and metallic flavors to the foodstuff, and / or enhance flavors of foodstuff, by adding the herein disclosed flavor materials and / or compositions which abide by certain criteria.

[0028] In some embodiments, the herein disclosed flavor material may thus provide characteristic tastes (such as bitter, sweet, umami, koku, sour), a long-lasting flavor experience (as defined herein), and / or astringent, Heme-like and metallic flavors to the foodstuff.

[0029] Such criteria may include, for example, the presence of unique chemical fingerprint profiles of non-volatile and volatile substances. The non-volatile substances profiles include, for example, bitter taste profile, Heme -like and metallic taste profile, umami taste profile, koku taste profile, sweet taste profile, sour taste profile, astringent taste profile and long- lasting taste profile. The volatile substances profile may include, for example, creamy, nutty, pungent and rancid, earthy, citrus and smoky aroma compounds.

[0030] Such criteria may include, for example, non-volatile substances distribution characterized by at least about 0.03% (for example, about 0.04%) non-volatile substances having a metallic taste, at least about 10% (for example, about 12.44%) non-volatile substances having a bitter taste, at least about 0.4% (for example, about 0.53%) non-volatile substances having a koku taste, at least about 6% (for example, about 7.8%) non-volatile substances having umami taste, at least about 55% (for example, about 68%) non-volatile substances having a sweet taste, at least about 7% (for example, about 8.8%) non-volatile substances having a sour taste, at least about 1.6% (for example, about 2.1%) non-volatile substances having an astringent taste, and at least about 0.14% (for example, about 0.18%) non-volatile substances having a long-lasting taste, out of the total amount of non-volatile substances.

[0031] Such criteria may include, for example, volatile aroma substances distribution characterized by at least about 49% (for example, about 61%) volatile substances having a creamy aroma, at least about 7.8% (for example, about 9.9%) volatile substances having a nutty aroma, at least about 9% (for example about 11.6%) volatile substances having a pungent and rancid aroma, at least about 9% (for example, about 11%) volatile substances having an earthy aroma, at least about 2.8% (for example, about 3.4%) volatile substances having a citrus aroma, at least about 1% (for example, about 1.6%) volatile substances having a metallic aroma and at least about 0.1% (for example, about 1.6%) volatile substances having a smoky aroma, out of the total amount of volatile aroma substances.

[0032] There are provided herein, according to some embodiments, consumable flavor materials (FMs) concentrate product derived from fermentation of a substrate including a plant material including at least 1 mg / g of polyphenols and / or tannins, said flavor concentrate having a flavor taste distribution including: at least about 55% non-volatile substances having a sweet taste out of the total amount of non-volatile substances; at least about 6% non-volatile substances having umami taste out of the total amount of non-volatile substances; and at least about 0.03% non-volatile substances having metallic taste out of the total amount of non-volatile substances.

[0033] According to some embodiments, the plant material including at least 1 mg / g of polyphenols and / or tannins may include coffee beans, tea, cacao beans, grapes, grapes must, banana peels, banana leaves, berries, artichoke, spinach, olives, olive pomace, carobs, acron, oregano, cinamon. Nigella sativa, poppy seeds, flax seeds, sesame seeds, Corchorus olitorius (Mulukhiyah), rosemary, turmeric, products derived from any of said plants, or any combination thereof. Each possibility is a separate embodiment.

[0034] According to some embodiments, the substrate may further include a plant material including at least 0.5 ppm of metal(s).

[0035] According to some embodiments, the plant material including at least 0.5 ppm of metal(s) may include grains, seeds, oilseeds, legumes, products derived therefrom, or any combination thereof. Each possibility is a separate embodiment.

[0036] According to some embodiments, the metal(s) may include Iron (Fe), Copper (Cu), Zinc (Zn), Manganese (Mn), or any combination thereof. Each possibility is a separate embodiment.

[0037] According to some embodiments, the flavor material (FM) concentrate product derived from fermentation of a substrate including: a plant material including at least 1 mg / g of polyphenols and / or tannins; and a plant material including at least 0.5 ppm of Iron (Fe), Copper (Cu), Zinc (Zn), Manganese (Mn), or any combination thereof. having a flavor taste distribution including: at least about 55% non-volatile substances having a sweet taste out of the total amount of non-volatile substances; at least 6% non-volatile substances having umami taste out of the total amount of non-volatile substances; and at least 0.04% non-volatile substances having metallic taste out of the total amount of non-volatile substances.

[0038] According to some embodiments, the flavor material product may further include at least about 10% non-volatile substances having a bitter taste out of the total amount of nonvolatile substances.

[0039] According to some embodiments, the flavor material product may further include at least 7% non-volatile substances having sour taste out of the total amount of non-volatile substances.

[0040] According to some embodiments, the flavor material product may further include at least 1.6% non-volatile astringent taste out of the total amount of non-volatile substances.

[0041] According to some embodiments, the flavor material product may further include at least 0.03% non-volatile koku taste out of the total amount of non-volatile substances.

[0042] According to some embodiments, the flavor material product may further include at least 0.01% non-volatile long-lasting taste out of the total amount of non-volatile substances.

[0043] According to some embodiments, at least 80% of the non-volatile substances having a bitter taste may be selected from phenylalanine, leucine, isoleucine, lysine, valine, tyrosine, arginine, and histidine out of the total bitter taste substances.

[0044] According to some embodiments, at least 95% of the non-volatile substances having a sour taste may be selected from ascorbic acid, malic acid, fumaric acid, lactic acid, succinic acid, and citric acid, out of the total sour substances. According to some embodiments, at least 95% of the non-volatile substances having astringent taste may be selected from tannins, chlorogenic acid, ferulic acid and quinic acid, out of the total astringent substances.

[0045] According to some embodiments, at least 90% of the non-volatile substances having a koku taste may be selected from, gamma-glutamyl-valyl-glycine, ornithine, gamma- glutamyl-glycine, gamma-glutamyl-glutamine, gamma-glutamyl-phenylalanine, gamma- glutamyl-tyrosine, gamma-glutamyl-glutamic acid, gamma-glutamyl-lysine, and gamma- glutamyl-proline, out of the total koku substances.

[0046] According to some embodiments, at least 85% of the non-volatile substances having a long-lasting taste may be selected from, N-Acetylaspartic acid, N-Acetylcytidine, N- Acetylcysteine, Acetylserine, N-Acetylglutamic acid, and N-Acetylglycine, out of the total long lasting substances.

[0047] According to some embodiments, at least 80% of the non-volatile substances having a sweet taste may be selected from fructose, ribose, glucose, maltose, beta-alanine, glycerol, raffinose and mannitol and sorbitol, out of the total sweet taste substances.

[0048] According to some embodiments, at least 95% of the non-volatile substances having an umami taste may be glutamic acid, out of the total umami taste substances.

[0049] According to some embodiments, at least 95% of the non-volatile substances having a metallic taste may be selected from, Iron (Fe), Zinc (Zn), Manganese (Mn), and Copper (Cu), out of the total metallic substances.

[0050] According to some embodiments, the flavor material product may further include aroma compounds having a volatile aroma distribution including: at least about 35 % (e.g., at least about 60%) volatile substances having a creamy aroma out of the total amount of volatile aroma substances; at least about 8% (e.g., volatile substances having a nutty aroma out of the total amount of volatile aroma substances; at least about 9% volatile substances having a pungent and rancid aroma out of the total amount of volatile aroma substances; and at least about 10% volatile substances having earthy aroma out of the total amount of volatile aroma substances

[0051] According to some embodiments, the flavor material product may further include at least about 1% volatile substances having a citrus aroma out of the total amount of volatile substances.

[0052] According to some embodiments, the flavor material product may further include at least about 1.6% volatile substances having a metallic aroma out of the total amount of volatile substances.

[0053] According to some embodiments, the flavor material product may further include at least about 0.2% volatile substances having a smoky aroma out of the total amount of volatile substances.

[0054] According to some embodiments, at least 95% of the volatile substances having a creamy aroma may be selected from 2,3-Butanediol, 3-Hydroxy-2-butanone, 2,3- Pentandione, 2,3-Butanedione and 2,3-Heptanedione out of the total creamy aroma substances.

[0055] According to some embodiments, at least 95% of the volatile substances having a nutty aroma may be selected from Benzaldehyde, Phenyl methyl acetate, Trimethyl pyrazine, 3-methyl butanal, 2-ethyl-5-methyl-Pyrazine, 2,5-dimethyl-Pyrazine, and l-phenyl-2- Propanone out of the total nutty aroma substances.

[0056] According to some embodiments, at least 95% of the volatile substances having a pungent and rancid aroma may be selected from 2-Methylbutanoic Acid, Isovaleric acid, 2,2,4, 4-Tetramethylpyrrolidine,2-Propen-l-amine, 1,2-Di methyl hydrazine, Butenethiol, 1- Butanamine and 3-Methyl-l-butanol, out of the total pungent and rancid aroma substances.

[0057] According to some embodiments, at least 95% of the volatile substances having an earthy aroma may be selected from Benzeneacetaldehyde, Pentanal, 2,6-dimethyl pyrazine, l-Octen-3-ol, 2-Methyl butanal, and Tetramethyl pyrazine, out of the total earthy aroma substances.

[0058] According to some embodiments, at least 95% of the volatile substances having a citrus aroma may be selected from 3-Methyl-2-pentanone, Benzenepropanal,3,7-dimethyl-3- Octanol, Isopropyl isobutyrate, Nonanal, Nonanol and l,4-Bis(formyloxy)-2-butanone, out of the total citrus aroma substances.

[0059] According to some embodiments, at least 95% of the volatile substances having a smoky aroma may be selected from Ortho-guaiacol, 4-ethyl-guaiacol, out of the total smoky aroma substances.

[0060] According to some embodiments, at least 95% of the volatile substances having a metallic aroma may be selected from 2-pentyl-Furan, and l-(2-furanylmethyl)-lH-Pyrrole, out of the total metallic aroma substances.

[0061] According to some embodiments, the flavor material product may have a heme-like flavor.

[0062] According to some embodiments, heme-like flavor substances may include a complex of iron with one or more of: Tanic Acid, Quinic acid, Gallic acid, Syringic acid, Pyrogallol, Caffeic acid, Chlorogenic acid, or any combinations thereof. Each possibility is a separate embodiment.

[0063] According to some embodiments, the fermentation may be a submerged (liquid state or SmF) fermentation, a solid-state fermentation (SSF), a semi-solid-state fermentation (SSSF), or any combination thereof. Each possibility is a separate embodiment.

[0064] According to some embodiments, products derived from any of said plants may include products produced during processing of said plants, materials prepared from said plants, agro-industrial waste produced during processing of said plants, or any combination thereof. Each possibility is a separate embodiment.

[0065] According to some embodiments, coffee bean products may include products including coffee beans and / or agro-industrial waste produced during coffee bean processing, materials prepared therefrom, or any combination thereof. Each possibility is a separate embodiment.

[0066] According to some embodiments, the flavor material product may be vegan, animal- free protein or vegetarian. According to some embodiments, the flavor material product may be a clean label product. In some embodiments, the flavor material product may be used to provide savory flavor to food products.

[0067] There is provided herein, in accordance with some embodiments, a consumable composition which includes the herein disclosed flavor material product(s).

[0068] There is provided herein, in accordance with some embodiments, a method for improving, altering and / or enhancing the flavor of a food product, the method includes adding the consumable flavor material, or the composition to the food product.

[0069] According to some embodiments, improving, altering and / or enhancing flavor may include creating or affecting organoleptic properties of the food product.

[0070] According to some embodiments, the organoleptic properties may include taste, aroma, appearance, color, texture, mouthfeel, quality, linger, satiety, or any combinations thereof. Each possibility is a separate embodiment.

[0071] According to some embodiments, the method may include altering and / or enhancing the flavor of a food product with heme-like flavor.

[0072] According to some embodiments, the food product may be a ready-to-cook or ready- to-eat food product.

[0073] According to some embodiments, there is provided herein a food product including the consumable flavor material product as disclosed herein or the composition containing same.

[0074] According to some embodiments, the food product may be used for any savory product. According to some embodiments, the food product may be a savory product.

[0075] According to some embodiments, the food product may be a sauce and / or a condiment.

[0076] According to some embodiments, the food product may be a stock, or bullion or fishsauce analog.

[0077] According to some embodiments, the stock, bullion, and / or fish-sauce analog may be concentrated. According to some embodiments, the food product may be a taste intensifier, or taste enhancer.

[0078] Certain embodiments of the present disclosure may include some, all, or none of the above advantages. One or more technical advantages may be readily apparent to those skilled in the art from the figures, descriptions, and claims included herein. Moreover, while specific advantages have been enumerated above, various embodiments may include all, some or none of the enumerated advantages.

[0079] In addition to the exemplary aspects and embodiments described above, further aspects and embodiments will become apparent by reference to the figures and by the study of the following detailed descriptions.

[0080] BRIEF DESCRIPTION OF THE FIGURES-

[0081] The invention will now be described in relation to certain examples and embodiments with reference to the following illustrative figures so that it may be more fully understood.

[0082] Fig. 1 presents a bar graph of the non-volatile taste distribution (sweet, umami, metallic, bitter, sour, astringent, koku and long-lasting) of the obtained flavor material.

[0083] Fig. 2 presents a bar graph of the average percentage distribution of bitter substances detected in the obtained flavor material, out of the total bitter taste substances. The label "others" refers to the summed percentage of additional bitter substances, out of the total bitter taste substances.

[0084] Fig. 3 presents a bar graph of the average percentage distribution of sweet substances detected in the obtained flavor material, out of the total sweet substances. The label "others" refers to the summed percentage of additional sweet substances, out of the total sweet taste substances.

[0085] Fig. 4 presents a bar graph of the average percentage distribution of sour substance detected in the obtained flavor material, out of the total sour substances. The label "others" refers to the summed percentage of additional sour substances, out of the total sour taste substances. Fig. 5 presents a bar graph of the average percentage distribution of umami substances detected in the obtained flavor material, out of the total umami substances. The label "others" refers to the summed percentage of additional umami substances, out of the total umami taste substances.

[0086] Fig. 6 presents a bar graph of the average percentage distribution of koku substances detected in the obtained flavor material, out of the total koku substances. The label "others" refers to the summed percentage of additional koku substances, out of the total koku taste substances.

[0087] Fig. 7 presents a bar graph of the average percentage distribution of long-lasting substances detected in the obtained flavor material, out of the total long-lasting substances. The label "others" refers to the summed percentage of additional long-lasting substances, out of the total long-lasting substances.

[0088] Fig. 8 presents a bar graph of the average percentage distribution of astringent substances detected in the obtained flavor material, out of the total astringent taste substances.

[0089] Fig. 9A presents a bar graph of the average percentage distribution of metallic substances detected in the obtained flavor material, out of the total metallic taste substances.

[0090] Fig. 9B presents a series of panels i.-vi. of visible spectra showing complexes of: (i.) 72 mg / 100 g Caffeic acid with 3.9 mg / 100 g of Iron; (ii.) 2400 mg / 100 g Caffeic acid with 19.3 mg / 100 g of Iron; (iii.) 153 mg / 100 g Chlorogenic acid with 3.9 mg / 100 g of Iron; (iv.) 3324 mg / 100 g Chlorogenic acid with 19.3 mg / 100 g of Iron; (v.) 243 mg / 100 g Tannic acid with 3.9 mg / 100 g of Iron; (vi.) 1280 mg / 100 g Tannic acid with 19.3 mg / 100 g of Iron.

[0091] Fig. 10 presents a bar graph of the volatile taste distribution (creamy, nutty, pungent and rancid, earthy, citrus and smoky substances) of the obtained flavor material.

[0092] Fig 11. presents a bar graph of the average percentage distribution of creamy aroma substances detected in the obtained flavor material, out of the total creamy aroma substances.

[0093] Fig 12. presents a bar graph of the average percentage distribution of nutty aroma substances detected in the obtained flavor material, out of the total nutty aroma substances. Fig 13. presents a bar graph of the average percentage distribution of pungent and rancid aroma substances detected in the obtained flavor material, out of the total pungent and rancid aroma substances. The label "others" refers to the summed percentage of additional pungent and rancid aroma substances, out of the total pungent and rancid aroma substances.

[0094] Fig 14. presents a bar graph of the average percentage distribution of earthy aroma substances detected in the obtained flavor material, out of the total earthy aroma substances.

[0095] Fig 15. presents a bar graph of the average percentage distribution of citrus aroma substances detected in the obtained flavor material, out of the total citrus aroma substances.

[0096] Fig 16. presents a bar graph of the average percentage distribution of smoky aroma substances detected in the obtained flavor material, out of the total smoky aroma substances.

[0097] Fig 17. presents a bar graph of the average percentage distribution of metallic aroma substances detected in the obtained flavor material, out of the total metallic aroma substances.

[0098] Figs. 18A-18B. Presents a 2-AFC Sensory test comparing the metallic and meaty attributes (in percentage) of: Fig. 18A a reference sample and a reference sample with the FeSOzi; and Fig. 18B - a reference sample and a reference sample with the disclosed flavor material (FM).

[0099] DETAILED DESCRIPTION

[0100] In the following description, various aspects of the disclosure will be described. For the purpose of explanation, specific configurations, and details are set forth to provide a thorough understanding of the different aspects of the disclosure. However, it will also be apparent to one skilled in the art that the disclosure may be practiced without specific details being presented herein. Furthermore, well-known features may be omitted or simplified in order not to obscure the disclosure.

[0101] For convenience, certain terms used in the specification, examples, and appended claims are collected here. Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. As used herein, the term "about" may be used to specify a value of a quantity or parameter (e.g., the length of an element) to within a continuous range of values in the neighborhood of (and including) a given (stated) value. According to some embodiments, "about" may specify the value of a parameter to be between 80 % and 120 % of the given value. According to some embodiments, "about" may specify the value of a parameter to be between 90 % and 110 % of the given value. According to some embodiments, "about" may specify the value of a parameter to be between 95 % and 105 % of the given value.

[0102] Whenever a numerical range is indicated herein, it is meant to include any cited numeral (fractional or integral) within the indicated range.

[0103] As used herein, the term "substrate" refers to plant material(s) that is suitable for fermentation. According to some embodiments, the plant material(s) may include one or more different plant materials or two or more (multiple) plant materials. According to some embodiments, the substrate plant material(s) include at least 1 mg / g of polyphenols and / or tannins and at least 0.5 ppm of metals (such as Iron (Fe), Copper (Cu), Zinc (Zn), Manganese (Mn), or any combination thereof). In some embodiments, the term substrate further relates to a combination of separate substrates, each originating from a different plant material source. Each possibility is a separate embodiment.

[0104] According to some embodiments the plant material(s) may be derived from a single or multiple plant sources. The plant material may be derived from whole plants, plant tissues, plant cells, leaves, stems, roots, flowers, fruits, seeds, grains, and any extract, derivative, or processed form thereof. Exemplary plant sources may include, for example, coffee, banana tea, cacao beans, banana peels, banana leaves, grapes, grapes must, berries, artichoke, spinach, olives, olive pomace, carobs, carobs flour, acrons, oregano, cinamon, Nigella sativa, poppy seeds, flax seeds, sesame seeds, Corchorus olitorius (Mulukhiyah), rosemary, turmeric, or any combinations thereof. In some embodiments, the plant source may further include grains, oil seeds, legumes, or any combinations thereof. Each possibility is a separate embodiment. In some embodiments, the plant material source may be fresh or dry, and may further include products derived from plant material and / or agro-industrial waste produced during any kind the plant material processing. For example, for a coffee plant material, the material may include dry or fresh coffee beans, coffee beans products, agro-industrial waste produced during any kind of coffee beans processing or use thereof, a product produced using coffee beans.

[0105] According to some embodiments, plant materials used as substrate may include at least 0.1 mg / g polyphenols and / or tannins. In some embodiments, plant materials used as substrate may include at least 0.5 mg / g polyphenols and / or tannins. In some embodiments, plant materials used as substrate include at least 1 mg / g polyphenols and / or tannins. In some embodiments, plant materials used as substrate include at least 1.2 mg / g polyphenols and / or tannins. In some embodiments, plant materials used as substrate include at least 1.5 mg / g polyphenols and / or tannins. In some embodiments, plant materials used as substrate include at least 1.7 mg / g polyphenols and / or tannins.

[0106] According to some embodiments, plant materials used as substrate may include at least about 0.2 ppm of metal(s). In some embodiments, plant materials used as substrate may include at least about 0.5 ppm of metal(s). In some embodiments, plant materials used as substrate may include at least about 0.75 ppm of metal(s). According to some embodiments, the metal(s) may include, for example. Iron (Fe), Copper (Cu), Zinc (Zn), Manganese (Mn), or any combination thereof. Each possibility is a separate embodiment.

[0107] According to some embodiments, the flavor material may be obtained by fermentation of a substrate containing plant material(s), as disclosed herein. According to some embodiments, fermentation may include, for example, a submerged (liquid state or SmF) fermentation, a solid-state fermentation (SSF), a semi-solid-state fermentation (SSSF), or any combination thereof. According to some embodiments, fermentation refers to fermentation of a substrate containing one plant material or to fermentation of a substrate containing two or more plant materials, also referred to as co-fermentation, i.e., simultaneous fermentation of two or more plant material in the same process. According to some embodiments, the two or more plant materials may refer to the same plant material source or to different plant material sources. According to some embodiments, fermentation refers to fermentation with one or two or more microorganisms. According to some embodiments, two or more plant microorganisms may refer to the same microorganism source or to different microorganisms sources.

[0108] As used herein, the terms "flavor material", "FM" "FM product", "flavor material product", flavor enhancer", "flavor and sensorial material", "flavor sensorial material", and "flavor intensifier", flavor ingredient may interchangeably be used. The terms refer to a product (such as a flavor ingredient, etc.) prepared by a process of fermentation of coffee beans and coffee beans products, including products produced during the processing of coffee beans and / or agro-industrial waste produced during coffee beans processing, or materials prepared therefrom. Such FMs can be added to a food product to supplement or enhance its natural flavor.

[0109] In some embodiments, the FM is a flavor and sensorial material, capable of providing and / or enhancing and / or improving the organoleptic properties of a food product, including, for example, but not limited to taste, aroma, appearance, color, texture, mouthfeel, quality, linger, pleasurable sensations and the like, or any combinations thereof.

[0110] According to some embodiments, the flavor material may be in the form of a solution, a viscous liquid, a paste, a powder, a dry granulated substance, and the like. According to some embodiments, the flavor material is devoid of any added synthetic and / or natural and / or artificial flavor enhancer substances.

[0111] As used herein, the terms "dry flavor material", "dry FM", "dry flavor product", "dry flavor material product", "dry flavor sensorial material", "dry flavor enhancer", "dry flavor ingredient", and "dry flavor intensifier" may interchangeably be used. The terms refer to a dry flavor material composition having a water content of about 10% or less, about 5% or less, or about 1% or less. Each possibility is a separate embodiment. In some embodiments, the flavor material product may be dried to a dry form, by known methods in the art, including, for example, but not limited to: spray drying, vacuum drying, microwave drying, freeze drying (lyophilization), spray drying and the like.

[0112] According to some embodiments, the flavor material is vegetarian. According to some embodiments, the flavor material is vegan. According to some embodiments, the flavor material is non-diary.

[0113] As used herein, the term "coffee beans" refers to any coffee species (Coffea spp.) which is a genus of the Rubiaceae family.

[0114] As used herein, the term "coffee beans product" refers to any liquid extract, spent ground beans, flour and any product that contains coffee beans. The term also encompasses any coffee bean product and / or product obtained from agro-industrial waste produced during any kind of coffee beans processing (including, for example, pulps, husks, hulls, skins, beans and the like).

[0115] As used herein, the term "coffee beans derived flavor material" refers to flavor material obtained from any fermentation process of coffee beans and coffee beans products, including during those produced in the processing of coffee beans and / or agro-industrial waste produced during coffee beans processing, in the presence of specific microorganisms (or a combination of organisms) under specific conditions.

[0116] According to some embodiments "microorganism" may be selected from, but not limited to various species and strains of fungi and bacteria. In some embodiments, the fungi may be selected from the fungal division of Ascomycota, fungal division of Basidiomycota, fungal class of Sacchromycetes, or combinations thereof. In some embodiments, fungi selected from the fungal division of Ascomycota may include any strains of Aspergillus spp., such as, but not limited to: A. oryzae, A. sojae, A. luchensis, and / or A. niger, any strain of Rhizopus spp, Trichoderma spp, Fusarium spp, Penicillium spp, and / or Neurospora spp. Each possibility is a separate embodiment.

[0117] In some embodiments, a fungi may be selected from the fungal division of Basidiomycota may include any strains from the Agaricomycetes class, such as but not limited to Agaricus spp., Amanita spp. Armaillaria spp., Pleurotus spp., Pluteus spp., Grifola spp., Hydnum spp., Hygrophorus spp., Lentinuts spp., Lepiota spp., Ramaria spp.. Russula spp., Sparassis spp., Tricholomoa spp., Tuber spp., Volvariella spp., Each possibility is a separate embodiment.

[0118] In some embodiments, the bacteria may be selected from a bacterium of the Bacilli class (including any non-toxic strains of the Bacillales, Caryophanales, Desulfuribacillales and Lactobacillales orders, and / or any non-toxic strains of Actinomycetaceae, Brevibacteriaceae and Micrococcaceae). In some embodiments, the bacteria may be selected from a bacteria belonging to the Actinomycetia class, or any combinations thereof. Each possibility is a separate embodiment.

[0119] As used herein, the term "aroma compounds" refers to volatile compounds that interact with olfactory receptors in the nose evoking a signal to the brain interpreted as smell or odor. As used herein, the term "aromatic sensation" refers to sense of smells (or odor) or olfaction. It occurs when an odor binds to a receptor within the nasal cavity, transmitting a signal through the olfactory system.

[0120] As used herein, the term "taste sensation" refers to the sensation that results when taste buds / receptors in the tongue and / or throat, and / or elsewhere within the digestive system to convey information about the chemical composition of a soluble stimulus. The five basic tastes are elicited by interactions of tastants with specific taste receptors for salt, sweet, bitter, sour and umami tastes, respectively.

[0121] As used herein, the terms "taste experience" or "flavor experience" refer to a holistic experience involving taste sensation, mouthfeel and / or aromatic sensation.

[0122] As used herein, the term "taste" refers to the sensation of flavor perceived in the mouth, tongue and / or throat on contact with a substance. The term "taste" may also refer to any flavor, "taste sensation", "taste experience" and / or other sensation or a feeling created by food or drink in the mouth, as well as to the perception of taste by receptors throughout the digestive system.

[0123] As used herein, the term "Sweet taste" refers to the gustatory sensation typically associated with sugars and sweeteners, characterized, for example, by activation of sweet taste receptors (e.g., T1R2 / T1R3) in humans or animals, and perceptible as a desirable, non- salty, non-bitter, non-sour, and non-umami flavor profile, elicit or enhance a sweet sensation. The sweet taste may be measured, for example, by sensory panel analysis, electronic tongue systems and / or receptor-binding assays.

[0124] As used herein, the term "Sour taste" refers to the gustatory perception commonly associated with acidic substances, primarily resulting from the presence of hydrogen ions (H+) in solution, which stimulate sour-responsive taste receptor cells (e.g., PKD2Ll-expressing cells) in the taste buds. The sour taste may be measured, for example, by sensory panel analysis, pH level and titratable acidity and / or Electrophysiological or receptor activation assays.

[0125] As used herein, the term "Bitter taste" refers to the gustatory sensation elicited by certain compounds that activate bitter taste receptors, such as the TAS2R (Taste Receptor Type 2) family, resulting in an aversive or unpleasant flavor often described as sharp, harsh, or lingering. The taste may be measured, for example, by sensory panel analysis, electronic tongue systems and / or receptor binding or cell-based assays.

[0126] As used herein, the term "Umami taste" refers to the savory or meaty flavor sensation, elicited by, for example, L-glutamate and certain nucleotides, such as inosinate (IMP) and guanylate (GMP), which activate specific umami taste receptors (e.g., the heterodimeric G protein-coupled receptors T1R1 / T1R3) on the tongue. The taste may be measured, for example, by sensory panel analysis, electronic tongue systems, bi-assay guided profiling and / or receptor-binding assays.

[0127] As used herein, the terms "koku", "kokumi", or "koko" or "kokumi sensation" may interchangeably be used and refer to a sensation which includes taste, flavor and texture perceived as a combination of complexity, mouth fullness, lingering perceived richness and roundness that may heighten the other five tastes (sweet, bitter, sour, salty, and umami) and prolongs their flavor. Koku may be generated by either fermentation and ripening or by slow cooking such as simmering.

[0128] As used herein, the term "Creamy aroma" refers to an olfactory sensation characterized by smooth, rich, and dairy-like notes reminiscent of cream, milk, butter, or custard, attributed, for example, to specific volatile compounds such as lactones, short-chain fatty acids, diketones, and sulfur-containing molecules.

[0129] As used herein, the term "Nutty aroma" refers to an olfactory sensation characterized by warm, roasted, slightly sweet, and earthy notes reminiscent of edible nuts such as almonds, hazelnuts, peanuts, and walnuts. It is typically produced by volatile compounds formed during thermal processing (e.g., roasting) or naturally present in nuts and seeds.

[0130] As used herein, the term "Pungent and rancid aroma" refers to an unpleasant olfactory sensation characterized by sharp, irritating, or stinging odor notes (pungent), often accompanied by stale, oxidized, or spoiled fat-like odors (rancid), resulting, for example, from the degradation of lipids, proteins, or volatile sulfur compounds.

[0131] As used herein, the term "Earthy aroma" refers to an olfactory sensation reminiscent of damp soil, roots, or forest floor, and may be commonly associated with natural plant materials, fungi, or fermentation products. As used herein, the term "Citrus aroma" refers to an olfactory sensation characterized by fresh, zesty, tangy, and bright notes reminiscent of the peels, pulp, or juice of citrus fruits such as orange, lemon, lime, grapefruit, and mandarin.

[0132] As used herein, the term "Smoky aroma" refers to an olfactory sensation characterized by burnt, charred, woody, or fire-derived notes, typically associated with the combustion or pyrolysis of organic materials such as wood.

[0133] As used herein, the term "metallic" refers to a typical metallic taste, a major attribute of meat flavor, also characterized as liver-like, bloody and offal. Metallic taste is perceived largely thanks to the interaction of various metals present in food products with taste receptors, leading to the perception of a metallic flavor. The term refers to an off-flavor sensation characterized by a sharp, tangy, or blood-like oral perception, often associated with the presence of metal ions or certain chemical compounds. As used herein, the terms "Hemelike taste" and Heme-like flavor" may interchangeably be used. The terms refer to a taste or aroma reminiscent of heme compounds, often associated with a meaty and / or metallic flavor.

[0134] As used herein, the term "heme iron" refers to a complex tetrapyrrole structure with iron at its core. This form of iron, predominantly present in animal-derived meat, originates from myoglobin and / or hemoglobin rings, and exhibits lower reactivity towards other dietary components.

[0135] As used herein, the terms "non-heme iron" and "non-heme (inorganic) iron" may interchangeably be used. These terms refer to a form of (dietary) iron that is not bound to hemoglobin or myoglobin, typically found in plant-based foods and fortified products, as well as in animal-based foods (such as eggs). Non-heme iron, mainly sourced from plants, exists in various forms like soluble iron, loosely bound low-molecular-weight complexes, and as a cofactor in cellular proteins.

[0136] Advantageously, the herein disclosed flavor materials are characterized by providing a long-lasting pleasure, indulgent and satisfaction as well as taste masking and flavor enhancement.

[0137] As used herein, the term "long-lasting" which contribute to a "long-lasting" effect ("long-lasting metabolites", or "long-lasting substances"), refers to a flavor sensation that persists on the palate for an extended period after consumption, often characterized by its lingering presence and gradual dissipation. Without being bound by any theory, this may be due to a combination of emotional experiences, and the fact that taste receptors exist throughout the human digestive system such that in essence we continue to taste and experience the food we consume long after we finish eating.

[0138] Additionally, the herein disclosed flavor materials may be characterized by providing an astringent sensation. As used herein, the term "astringent" refers to a tactile sensation, felt as a dry and puckering feeling in the mouth and may occur in processed meat products due to factors such as, animal age, specific tissue composition, and curing or smoking methods that lead to the accumulation of peptides, salts, and phenolic compounds capable of interacting with salivary proteins.

[0139] According to some embodiments, the flavor material may provide characteristic savory and / or animal protein flavor by adding to food stuff the flavor materials and / or compositions The characteristic savory and animal protein flavor may be similar to an application like stews, minced meat, cured meat and / or roasted meat / chicken, and the like.

[0140] As used herein, the terms "substance", "compound" or "metabolite" may be used interchangeably and refer to a species of matter of definite chemical composition. According to some embodiment, the substance is an organic compound or molecule.

[0141] As used herein, the terms "non-volatile substance" and "NVS" may be used interchangeably and refer to substances that do not evaporate or sublimate at temperatures below 40°C. Each possibility is a separate embodiment. Non-volatile substances exhibit a low vapor pressure and a high boiling point. Sugars and salts are examples of non-volatile solutes.

[0142] As used herein, the terms "volatile substance", "volatile organic substance" and "VOC" may be used interchangeably and refer to substances / substances that readily evaporate at - temperatures below 40°C. Each possibility is a separate embodiment. Volatile substances have higher vapor pressures versus non-volatile substances at the same temperature. In some embodiments, VOC includes substances / substances responsible for the odor of scents and perfumes as well as pollutants.

[0143] According to some embodiments, the flavor materials are prepared by fermentation of coffee beans and coffee beans products, including during the processing of and / or agroindustrial waste produced during coffee beans processing in the presence of specific microorganisms (or a combination of microorganisms) under specific conditions. As used herein, the term "coffee bean product" refer to a substance or material derived from coffee beans, including but not limited to, roasted coffee beans, ground coffee, instant coffee, coffee extracts, and coffee-based products such as beverages and food items. Coffee bean product may contain additional ingredients such as cereal grains and / or legumes and / or seeds, nuts, and / or plant, and / or vegetable, and / or fruit, and / or a product produced using one or more thereof and may also contain additives to improve flavor, texture, color, shelf life, nutrition, etc.

[0144] As used herein, the term "grains" refers to any seed that comes from grasses, as well as "pseudo-grains" and may be selected from, but not limited to: wheat, emmer, einkorn, spelt, buckwheat, millet, rice, barley, oats, rye, triticale, quinoa, chia, sorghum, teff, maize (corn), or any combination thereof. Each possibility is a separate embodiment.

[0145] As used herein, the term "legumes" refers to the seeds or fruits of plants and may be selected from but not limited to: beans, lentils, chickpeas, peas, lupins, soybeans, broad beans or other seeds that are rich sources of protein, fiber, vitamins, and minerals. Each possibility is a separate embodiment.

[0146] According to some embodiments, the flavor materials comprise a unique chemical profile, including, for example, characteristic volatile and non-volatile compounds.

[0147] According to some embodiments, the consumable flavor material obtained by fermentation of coffee beans and coffee beans products has a unique chemical fingerprint of non-volatile and volatile substances. The non-volatile fingerprint may include one or more substances profiles, including, for example: bitter substances profile, sweet substances profile, umami substances profile, koku substance profile, sour substances profile, metallic substances profile, substances which deliver heme-like flavor, long-lasting substances profile, astringent substances profile and the like, or any combinations thereof. In some embodiments, the volatile fingerprint may include aroma molecules and / or compounds (substances / materials) profile. In addition, the chemical fingerprint may include tannic acids and / or polyphenols and metallic substances.

[0148] Chemical fingerprint of volatile substances

[0149] According to some embodiments, volatile compounds may include creamy volatile substances, nutty volatile substances, pungent and rancid volatile substances, earthy volatile substances, citrus volatile substances, smoky volatile substances, metallic volatile substances or any combination thereof. Each possibility is a separate embodiment.

[0150] Creamy volatile (aroma) substances

[0151] According to some embodiments, the creamy volatile substances may include one or more of: 2,3-butanediol (CAS number 513-85-9), 2,3-Butanedione (CAS number 431-03-8), Methional (CAS number 3268-49-3), 3-hydroxy-2-butanone (CAS number 513-86-0) and 2,3- pentandione (CAS number 600-14-6), Each possibility is a separate embodiment.

[0152] According to some embodiments, the creamy volatile substances are selected from

[0153] 2.3-Butanediol, 3-Hydroxy-2-butanone, 2,3-Butanedione 2,3-Pentandione, and any combination thereof. Each possibility is a separate embodiment.

[0154] According to some embodiments, at least about 70-100% or at least about 85-99% of the creamy volatile substances, out of the total creamy volatile substances, is 2,3-butanediol. For example, 70%, 75%, 78%, 80%, 83%, 85%, 87%, 89%, 90%, 92%, 94%, 95%, 96%, 97%, 98%, 99%, 100% of the creamy volatile substances, out of the total creamy volatile substances, is

[0155] 2.3-butanediol. Each possibility is a separate embodiment. According to some embodiments, at least about 36-55% or at least about 41-50% of the creamy volatile substances, out of the total creamy volatile substances, is 2,3-butanediol. For example, about 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45%, 45.8%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53 %,54%,55% of the creamy volatile substances, out of the total creamy volatile substances, is

[0156] 2,3-butanediol. Each possibility is a separate embodiment.

[0157] According to some embodiments, at least about 8-450 mg / lOOg dry FM is 2,3- butanediol. For example, 8, 10, 14, 15, 20, 30, 50, 100, 120, 150, 160, 200, 250, 254, 300, 320, 360, 380, 400, 430, 440, 445, 450 mg / lOOg dry FM is 2,3-butanediol. Each possibility is a separate embodiment. According to some embodiments, at least about 0.0006-3.6 mg / lOOg dry FM is 2,3-butanediol. For example, 0.0006, 0.001, 0.002, 0.005, 0.01, 0.05, 0.1, 0.5, 0.56, 0.6, 0.63, 0.68, 0.7, 0.8, 1.0, 1.1, 1.2, 1.28, 1.3, 1.4, 1.6, 1.8, 2.0, 2.2, 2.4, 2.6, 2.8, 3, 3.2, 3.5, 3.6 mg / lOOg dry FM is 2,3-butanediol. Each possibility is a separate embodiment.

[0158] According to some embodiments, at least about 0.01-27% or at least about 0.5-5% of the creamy volatile substances, out of the total creamy volatile substances, is 3-Hydroxy-2- butanone. For example, 0.01%, 0.05%, 0.08%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.8%, 1%, 1.2%, 1.4%, 1.5%, 1.7%, 2%, 3%, 4%, 5%, 7%, 9%, 11%, 12%, 14%, 16%, 18%, 20%, 21%, 23%, 25%, 27% of the creamy volatile substances, out of the total creamy volatile substances is 3- Hydroxy-2-butanone. Each possibility is a separate embodiment. According to some embodiments, at least about 40-60% or at least about 45-55% of the creamy volatile substances, out of the total creamy volatile substances, is 3-Hydroxy-2-butanone. For example, 40%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 49.8%, 50%, 51%, 52%, 53%, 55%, 57%, 58%, 59%, 60%, 61% of the creamy volatile substances, out of the total creamy volatile substances is 3-Hydroxy-2-butanone. Each possibility is a separate embodiment.

[0159] According to some embodiments, at least about 0.05-15 mg / lOOg dry FM is 3- Hydroxy-2-butanone. For example, 0.05, 0.1, 0.15, 0.2, 0.5, 1, 1.5, 2, 3, 3.6, 5, 7, 7.5, 9, 12, 14, 15 mg / lOOg dry FM is 3-Hydroxy-2-butanone. Each possibility is a separate embodiment. According to some embodiments, at least about 0.0008-3.6mg / 100g dry FM is 3-Hydroxy-2- butanone. For example, 0.0008, 0.001, 0.002, 0.003, 0.005, 0.01, 0.05, 0.1, 0.5, 0.56, 0.6, 0.68, 0.7, 0.8, 1.0, 1.2, 1.4, 1.3, 1.35, 1.4, 1.5, 1.6, 1.8, 2.0, 2.2, 2.4, 2.6, 2.8, 3, 3.2, 3.4, 3.6, 4, 4.5, 5, 5.5, 6, 7, 7.5, 7.75 mg / lOOg dry FM is 3-Hydroxy-2-butanone. Each possibility is a separate embodiment.

[0160] According to some embodiments, at least about 1.3-1.9% of the creamy volatile substances, out of the total creamy volatile substances, is 2,3-Butanedione. For example, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9% of the creamy volatile substances, out of the total creamy volatile substances, is 2,3-Butanedione. Each possibility is a separate embodiment.

[0161] According to some embodiments, at least about 0.0012-0.1 mg / lOOg dry FM is 2,3- Butanedione. For example, 0.0012, 0.002, 0.003, 0.005, 0.007, 0.009, 0.01, 0.0029, 0.03, 0.06, 0.05, 0.09, mg / lOOg dry FM is 2,3-Butanedione. Each possibility is a separate embodiment.

[0162] According to some embodiments, at least about 0.05-2% of the creamy volatile substances, out of the total creamy volatile substances, is 2,3-Pentandione. For example, 0.05%, 0.1%, 0.15%, 0.2%, 0.25%, 0.3%, 0.35%, 0.4%, 0.5%, 0.6%, 0.8%, 1%, 1.3%, 1.6%, 1.9%, 2% of the creamy volatile substances, out of the total creamy volatile substances, is 2,3- Pentandione. Each possibility is a separate embodiment. According to some embodiments, at least about 1.0-1.5% of the creamy volatile substances, out of the total creamy volatile substances, is 2,3-Pentandione. For example, 1%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5% of the creamy volatile substances, out of the total creamy volatile substances, is 2,3-Pentandione. Each possibility is a separate embodiment. According to some embodiments, at least about 0.05-5 mg / lOOg dry FM is 2,3- Pentandione. For example, 0.05, 0.1, 0.15, 0.2, 0.3, 0.4, 0.5, 1, 1.2, 1.5, 1.8, 2, 2.2, 2.5, 2.8, 3, 5 mg / lOOg dry FM is 2,3-Pentandione. Each possibility is a separate embodiment. According to some embodiments, at least about 0.001-0.12 mg / lOOg dry FM is 2,3-Pentandione. For example, 0.001, 0.002, 0.0022, 0.003, 0.005, 0.007, 0.009, 0.01, 0.017, 0.02, 0.03, 0.05, 0.06, 0.09, 0.1, 0.11, 0.1225mg / 100g dry FM is 2,3-Pentandione. Each possibility is a separate embodiment.

[0163] According to some embodiments, at least about 1.0-1.5% of the creamy volatile substances, out of the total creamy volatile substances, is 2,3-Heptanedione For example, 1%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5% of the creamy volatile substances, out of the total creamy volatile substances, is 2,3-Heptanedione. Each possibility is a separate embodiment.

[0164] According to some embodiments, at least about 0.0023-0.025 mg / lOOg dry FM is 2,3- Heptanedione. For example, 0.0023, 0.003, 0.005, 0.007, 0.009, 0.01, 0.017, 0.02, 0.025, 0.03, 0.05, 0.09 mg / lOOg dry FM is 2,3-Heptanedione. Each possibility is a separate embodiment. Nutty volatile (aroma) substances

[0165] According to some embodiments, the nutty volatile substances may include one or more of: Benzaldehyde (CAS number 100-52-7), 3-methylbutanal (CAS number 590-86-3), trimethyl pyrazine (CAS number 14667-55-1), 2-ethyl-5-methyl- Pyrazine (CAS number 13360- 64-0), 2,5-dimethyl-Pyrazine (CAS number 123-32-0), l-phenyl-2-Propanone (CAS number 103-79-7) phenylmethyl acetate (CAS number 101-41-7). Each possibility is a separate embodiment.

[0166] According to some embodiments, the nutty volatile substances are selected from Benzaldehyde, Phenyl methyl acetate, Trimethyl pyrazine, 3-methyl butanal, 2-ethyl-5- methyl- Pyrazine, 2,5-dimethyl-Pyrazine, l-phenyl-2-Propanoneand any combination thereof. Each possibility is a separate embodiment.

[0167] According to some embodiments, at least about 65-95% or at least about 75-90% of the nutty volatile substances, out of the total nutty volatile substances, is Benzaldehyde. For example, 65%, 67%, 69%, 70%, 72%, 74%, 75%, 77%, 79%, 80%, 82%, 83%, 84%, 85%, 87%, 89%, 90%, 93%, 95% of the nutty volatile substances, out of the total nutty volatile substances, is Benzaldehyde. Each possibility is a separate embodiment. According to some embodiments, at least about 6-9%% or at least about 6.7%-8.2% of the nutty volatile substances, out of the total nutty volatile substances, is Benzaldehyde. For example 6%, 7%, 7.4%, 8%, 9% of the nutty volatile substances, out of the total nutty volatile substances, is Benzaldehyde. Each possibility is a separate embodiment.

[0168] According to some embodiments, at least about 35-2600 mg / lOOg dry FM is Benzaldehyde. For example, 35, 40, 43, 45, 50, 60, 70, 80, 90, 100, 110, 111, 113, 120, 140, 150, 152, 160, 170, 173, 175, 178, 180, 2547, 2600mg / 100g dry FM is Benzaldehyde. Each possibility is a separate embodiment. According to some embodiments, at least about 0.0005 -0.16mg / 100g dry FM is Benzaldehyde. For example, 0.0005, 0.0008, 0.001, 0.0016, 0.002, 0.003, 0.004, 0.005, 0.006, 0.007, 0.008, 0.009, 0.01, 0.02, 0.03, 0.032, 0.04, 0.05, 0.06, 0.07, 0.08, 0.09, 0.1, 0.15, 0.16 / 100g dry FM is Benzaldehyde. Each possibility is a separate embodiment.

[0169] According to some embodiments, at least about 0.2-2% of the nutty volatile substances, out of the total nutty volatile substances, is Phenyl methyl acetate. For example, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.2%, 1.4%, 1.6%, 1.8%, 2% of the nutty volatile substances, out of the total nutty volatile substances, is Phenyl methyl acetate. Each possibility is a separate embodiment. According to some embodiments, at least 54%-82%% of the nutty volatile substances, out of the total nutty volatile substances, is Phenyl methyl acetate. For example, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 68.1%, 69%, 70%, 72%, 74%, 76%, 78%, 80%, 82% of the nutty volatile substances, out of the total nutty volatile substances, is Phenyl methyl acetate. Each possibility is a separate embodiment.

[0170] According to some embodiments, at least about 0.3-5 mg / lOOg dry FM is Phenyl methyl acetate. For example, 0.3, 0.5, 0.8, 0.9, 0.96, 1, 1.2, 1.4, 1.5, 2, 2.5, 3, 3.5, 4, 5 mg / lOOg dry FM is Phenyl methyl acetate. Each possibility is a separate embodiment. According to some embodiments, at least about 0.001-4.2 mg / lOOg dry FM is Phenyl methyl acetate. For example, 0.0001, 001, 0.005, 0.007, 0.009, 0.01, 0.05, 0.09, 0.1, 0.11, 0.113, 0.12, 0.13, 0.14, 0.15, 0.152, 0.16, 0.18, 0.2, 0.3, 0.4, 0.5, 1, 1.2, 1.5, 1.8, 2, 2.2, 2.5, 2.8, 3.0, 3.1, 3.3, 3.5, 3.7, 3.9, 4, 4.1, 4.2 mg / lOOg dry FM is Phenyl methyl acetate. Each possibility is a separate embodiment.

[0171] According to some embodiments, at least about 0.5-14% or at least about 1-12% of the nutty volatile substances, out of the total nutty volatile substances, is Trimethyl pyrazine. For example, 0.5%, 1%, 2%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 12%, 13%, 14% of the nutty volatile substances, out of the total nutty volatile substances, is Trimethyl pyrazine. Each possibility is a separate embodiment. According to some embodiments, at least about 5-8% or at least about 6-7% of the nutty volatile substances, out of the total nutty volatile substances, is Trimethyl pyrazine. For example, 5%, 5.5%, 6%, 6.4%, 6.5%, 7%, 7.5%, 8% of the nutty volatile substances, out of the total nutty volatile substances, is Trimethyl pyrazine. Each possibility is a separate embodiment.

[0172] According to some embodiments, at least about 1-30 mg / lOOg dry FM is Trimethyl pyrazine. For example, 1, 2, 4, 5, 6, 7, 8, 9.3, 10, 11, 12, 13, 14, 15, 20, 25, 30 mg / lOOg dry FM is Trimethyl pyrazine. Each possibility is a separate embodiment. According to some embodiments, at least about 0.0005-0.14 mg / lOOg dry FM isTrimethyl pyrazine. For example, 0.0005, 0.001, 0.01, 0.014, 0.016, 0.017, 0.02, 0.025, 0.028, 0.03, 0.05, 0.07, 0.09, 0.1, 0.11, 0.12, 0.13, 0.14mg / 100g dry FM is Trimethyl pyrazine. Each possibility is a separate embodiment.

[0173] According to some embodiments, at least about 1-20% or at least about 2-15% of the nutty volatile substances, out of the total nutty volatile substances, is 3-methyl butanal. For example, 1%, 2%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 12%, 14%, 15%, 16%, 17%, 18%, 19%, 20% of the nutty volatile substances, out of the total nutty volatile substances, is 3-methyl butanal. Each possibility is a separate embodiment. According to some embodiments, at least about 5-8% or at least about 6-7% of the nutty volatile substances, out of the total nutty volatile substances, is 3-methyl butanal. For example 5%, 5.5%, 6%, 6.4%, 6.5%, 7%, 7.5%, 8% of the nutty volatile substances, out of the total nutty volatile substances, is 3-methyl butanal. Each possibility is a separate embodiment.

[0174] According to some embodiments, at least about 1-30 mg / lOOg dry FM is 3-methyl butanal. For example, 1, 2, 4, 5, 6, 7, 8, 10, 10.9, 11, 12, 13, 14, 15, 16, 20, 25, 30 mg / lOOg dry FM is 3-methyl butanal. Each possibility is a separate embodiment. According to some embodiments, at least about 0.0002-0.16 mg / lOOg dry FM is 3-methyl butanal. For example, 0.0002, 0.001, 0.01, 0.014, 0.016, 0.017, 0.02, 0.025, 0.028, 0.03, 0.05, 0.07, 0.09, 0.1, 0.11, 0.12, 0.13, 0.14, 0.16mg / 100g dry FM is 3-methyl butanal. Each possibility is a separate embodiment. According to some embodiments, at least about 5-8% or at least about 5.5-6.7% of the nutty volatile substances, out of the total nutty volatile substances, is 2-ethyl-5-methyl- Pyrazine. For example, 5%, 5.5%, 6%, 6.1%, 6.4%, 6.5%, 7%, 7.5%, 8% of the nutty volatile substances, out of the total nutty volatile substances, is 2-ethyl-5-methyl- Pyrazine. Each possibility is a separate embodiment.

[0175] According to some embodiments, at least about 0-0.14 mg / lOOg dry FM is 2-ethyl-5- methyl- Pyrazine. For example, 0.0002, 0.001, 0.01, 0.0136, 0.014, 0.016, 0.017, 0.02, 0.025, 0.028, 0.03, 0.05, 0.07, 0.09, 0.1, 0.11, 0.12, 0.13, 0.14 mg / lOOg dry FM is 2-ethyl-5-methyl- Pyrazine. Each possibility is a separate embodiment.

[0176] According to some embodiments, at least about 3-4.5% or at least about 3.4-4.1% of the nutty volatile substances, out of the total nutty volatile substances, is 2,5-dimethyl- Pyrazine. For example, 3%, 3.5%, 3.7%, 4%, 4.1%, 4.4%, 4.5%, of the nutty volatile substances, out of the total nutty volatile substances, is 2,5-dimethyl-Pyrazine. Each possibility is a separate embodiment.

[0177] According to some embodiments, at least about 0-0.027 mg / lOOg dry FM is 2,5- dimethyl-Pyrazine. For example, 0.0002, 0.001, 0.002, 0.003, 0.005, 0.008, 0.009, 0.01, 0.015, 0.02, 0.025, 0.027 mg / lOOg dry FM is 2,5-dimethyl-Pyrazine. Each possibility is a separate embodiment.

[0178] According to some embodiments, at least about 1.5-2.5% of the nutty volatile substances, out of the total nutty volatile substances, is l-phenyl-2-Propanone. For example, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, 2%, 2.1%, 2.2%, 2.3%, 2.4%, 2.5% of the nutty volatile substances, out of the total nutty volatile substances, is l-phenyl-2-Propanone. Each possibility is a separate embodiment.

[0179] According to some embodiments, at least about 0.0002-0.036 mg / lOOg dry FM is 1- phenyl-2-Propanone. For example, 0.0002, 0.0001, 0.001, 0.002, 0.003, 0.004, 0.005, 0.008, 0.009, 0.01, 0.015, 0.02, 0.025, 0.027, 0.03, 0.032, 0.035, 0.036 mg / lOOg dry FM is 1-phenyl- 2-Propanone. Each possibility is a separate embodiment.

[0180] Pungent and Rancid volatile (aroma) substances

[0181] According to some embodiments, the pungent and rancid volatile substances may include one or more of: 2-Propen-l-amine (CAS number 107-ll-9),2-methylbutanoic acid (CAS number 116-53-0), isovaleric acid (CAS number 503-74-2), allyl butanoate (CAS number 2051-78-7), 2,2,4,4-Tetramethylpyrrolidine (CAS 2000035-49-0), 3-methyl-l-butanol (CAS number 123-51-3), 1,2-Dimethyl-hydrazine (CAS number 540-73-8), 1-Butanamine (CAS number 109-73-9), Butenethiol (CAS number 2000006-16-5). Each possibility is a separate embodiment.

[0182] According to some embodiments, the pungent and rancid volatile substances are selected 2-Propen-l-amine (CAS number 107-11-9), -methylbutanoic acid (CAS number 116- 53-0), isovaleric acid (CAS number 503-74-2), 2,2,4,4-Tetramethylpyrrolidine (CAS 2000035- 49-0), 3-methyl-l-butanol (CAS number 123-51-3), 1,2-Dimethyl-hydrazine (CAS number 540- 73-8),l-Butanamine (CAS number 109-73-9),Butenethiol (CAS number 2000006-16-5). Each possibility is a separate embodiment.

[0183] According to some embodiments, at least about 85-100% of the pungent and rancid volatile substances, out of the total pungent and rancid volatile substances, are selected from 2-Propen-l-amine,2-methylbutanoic acid, isovaleric acid, 2,2,4,4-Tetramethylpyrrolidine 3- methyl-l-butanol, 1,2-Dimethyl-hydrazine, 1-Butanamine, Butenethiol. For example, 85%, 87%, 89%, 90%, 91%, 92%, 94%, 95%, 96%, 97%, 98%, 99% of the pungent and rancid substances, out of the total pungent and rancid volatile substances, are selected 2- Methylbutanoic Acid, 3-Methyl-l-butanol, 2,2,4,4-Tetramethylpyrrolidine, 2-Propen-l- amine, 1,2-Dimethylhydrazine, 1-Butanamine Isovaleric acid, and any combination thereof. Each possibility is a separate embodiment.

[0184] According to some embodiments, at least about 25-45% of the pungent and rancid volatile substances, out of the total pungent and rancid volatile substances, is 2- Methylbutanoic Acid. For example, 25%, 27%, 29%, 30%, 32%, 33%, 34%, 35%, 36%, 38%, 40%, 41%, 43%, 45% of the pungent and rancid volatile substances, out of the total pungent and rancid volatile substances, is 2-Methylbutanoic Acid. Each possibility is a separate embodiment. According to some embodiments, at least about 22-34% of the pungent and rancid volatile substances, out of the total pungent and rancid volatile substances, is 2- Methylbutanoic Acid. For example, 22%, 23%, 23.3%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34% of the pungent and rancid volatile substances, out of the total pungent and rancid volatile substances, is 2-Methylbutanoic Acid. Each possibility is a separate embodiment. According to some embodiments, at least about 20-60 mg / lOOg dry FM is 2- Methylbutanoic Acid. For example, 20, 23, 26, 28, 29.5, 30, 31, 33, 36, 39, 41, 43, 43.2, 46, 49, 50, 50.5, 51, 53, 56, 59, 60 mg / lOOg dry FM is 2-Methylbutanoic Acid. Each possibility is a separate embodiment. According to some embodiments, at least about 0.0006-0.5g / 100g dry FM is 2-Methylbutanoic Acid. For example, 0.0006, 0.0008, 0.001, 0.0015, 0.0017, 0.002, 0.005, 0.01, 0.051, 0.053, 0.055, 0.060, 0.065, 0.068, 0.070, 0.072, 0.073, 0.074, 0.076, 0.08, 0.1, 0.12, 0.13, 0.14, 0.15, 0.151, 0.16, 0.2, 0.5mg / 100g dry FM is 2-Methylbutanoic Acid. Each possibility is a separate embodiment.

[0185] According to some embodiments, at least about 25-37% of the pungent and rancid volatile substances, out of the total pungent and rancid volatile substances, is 2-Propen-l- amine. For example, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 31.1%, 32%, 33%, 34%, 35%, 36%, 37% of the pungent and rancid volatile substances, out of the total pungent and rancid volatile substances, is 2-Propen-l-amine. Each possibility is a separate embodiment.

[0186] According to some embodiments, at least about 0.0002-0.55g / 100g dry FM is 2- Propen-l-amine. For example, 0.0002, 0.0006, 0.0008, 0.001, 0.0015, 0.0017, 0.002, 0.005, 0.01, 0.051, 0.053, 0.055, 0.060, 0.065, 0.068, 0.070, 0.072, 0.073, 0.074, 0.076, 0.08, 0.081, 0.09, 0.1, 0.12, 0.13, 0.14, 0.15, 0.151, 0.16, 0.2, 0.5, 0.55 mg / lOOg dry FM is 2-Propen-l- amine. Each possibility is a separate embodiment.

[0187] According to some embodiments, at least about 0.5-13% or at least about 0.5-12% of the pungent and rancid volatile substances, out of the total pungent and rancid volatile substances, is 3-Methyl-l-butanol. For example, 0.5%, 1%, 2%, 3%, 4%, 4.6%, 5%, 6%, 8%, 10%, 11%, 12%, 13% of the pungent and rancid volatile substances, out of the total pungent and rancid volatile substances, is 3-Methyl-l-butanol. Each possibility is a separate embodiment. According to some embodiments, at least about9-14% or at least about 9-11% of the pungent and rancid volatile substances, out of the total pungent and rancid volatile substances, is 3-Methyl-l-butanol. For example, 9%, 10%, 11%, 11.9%, 12%, 13%, 14% of the pungent and rancid volatile substances, out of the total pungent and rancid volatile substances, is 3-Methyl-l-butanol. Each possibility is a separate embodiment.

[0188] According to some embodiments, at least about 0.0.0009-0.17 mg / lOOg dry FM is 3- Methyl-l-butanol. For example, 0.0009, 0.001, 0.0013, 0.0015, 0.002, 0.003, 0.0031, 0.005, 0.01, 0.02, 0.028, 0.03, 0.05, 0.05, 0.06, 0.065, 0.07, 0.1, 0.11, 0.13, 0.14, 0.15, 0.16, 0.17 mg / lOOg dry FM is 3-Methyl-l-butanol. Each possibility is a separate embodiment.

[0189] According to some embodiments, at least about 12-19% or at least about 11-14% of the pungent and rancid volatile substances, out of the total pungent and rancid volatile substances, is Isovaleric acid. For example, 12%, 13%, 14%, 15%, 15.6%, 16%, 17%, 18%, 19% of the pungent and rancid volatile substances, out of the total pungent and rancid volatile substances, is Isovaleric acid. Each possibility is a separate embodiment.

[0190] According to some embodiments, at least about 0.0007-0.23 mg / lOOg dry FM is Isovaleric acid. For example, 0.0007, 0.0008, 0.001, 0.0014, 0.0016, 0.002, 0.005, 0.01, 0.02, 0.04, 0.05, 0.06, 0.08, 0.084, 0.1, 0.15, 0.2, 0.23 mg / lOOg dry FM is Isovaleric acid. Each possibility is a separate embodiment.

[0191] According to some embodiments, at least about 0.9%-1.4% of the pungent and rancid volatile substances, out of the total pungent and rancid volatile substances, is 2, 2,4,4- Tetramethylpyrrolidine. For example, 0.9%, 1%, 1.1%, 1.2%, 1.3%, 1.4% of the pungent and rancid volatile substances, out of the total pungent and rancid volatile substances, is 2, 2,4,4- Tetramethylpyrrolidine. Each possibility is a separate embodiment.

[0192] According to some embodiments, at least about 0-0.33 mg / lOOg dry FM is 2, 2,4,4- Tetramethylpyrrolidine. For example, 0.0001, 0.0005, 0.001, 0.002, 0.003, 0.005, 0.01, 0.05, 0.1, 0.1, 0.3, 0.33 mg / lOOg dry FM is 2,2,4,4-Tetramethylpyrrolidine. Each possibility is a separate embodiment.

[0193] According to some embodiments, at least about 10-30% of the pungent and rancid volatile substances, out of the total pungent and rancid volatile substances, is Allyl butanoate. For example, 10%, 12%, 14%, 16%, 18%, 18.8%, 19%, 20%, 22%, 24%, 265%, 28%, 30% of the pungent and rancid volatile substances, out of the total pungent and rancid volatile substances, is Allyl butanoate. Each possibility is a separate embodiment.

[0194] According to some embodiments, at least about 9-40 mg / lOOg dry FM is Allyl butanoate. For example, 9, 11, 12, 13, 13.5, 14, 15, 16, 19, 23, 23.6, 26, 29, 31, 32, 33, 33.5, 33.9, 34, 36, 38, 40 mg / lOOg dry FM is Allyl butanoate. Each possibility is a separate embodiment.

[0195] According to some embodiments, at least about 4-6% or at least about 4.3-5.2% of the pungent and rancid volatile substances, out of the total pungent and rancid volatile substances, is 1,2-Dimethylhydrazine. For example, 4%, 4.5%, 4.7%, 5%, 5.5%, 5.7%, 6% of the pungent and rancid volatile substances, out of the total pungent and rancid volatile substances, is 1,2-Dimethylhydrazine. Each possibility is a separate embodiment.

[0196] According to some embodiments, at least about 0.0001-0.08 mg / lOOg dry FM is 1,2- Dimethylhydrazine. For example, 0.0001, 0.0005, 0.001, 0.005, 0.01, 0.0148, 0.015, 0.02, 0.029, 0.03, 0.04, 0.05, 0.055, 0.058, 0.060, 0.070, 0.072, 0.074, 0.076, 0.08 mg / lOOg dry FM is 1,2-Dimethylhydrazine. Each possibility is a separate embodiment.

[0197] According to some embodiments, at least about 2.9-4.4% of the pungent and rancid volatile substances, out of the total pungent and rancid volatile substances, is Butenethiol. For example, 2.4%, 2.5%, 2.6%, 2.7%, 2.8%, 2.9%, 3%, 3.2%, 3.5%, 3.7%, 3.8%, 3.9, 4%, 4.1%, 4.2%, 4.3% of the pungent and rancid volatile substances, out of the total pungent and rancid volatile substances, is Butenethiol. Each possibility is a separate embodiment.

[0198] According to some embodiments, at least about 0.0007-0.054 mg / lOOg dry FM is Butenethiol. For example, 0.0005, 0.0007, 0.001, 0.005, 0.009, 0.0095, 0.01, 0.03, 0.04, 0.05, 0.054, mg / lOOg dry FM is Butenethiol. Each possibility is a separate embodiment.

[0199] According to some embodiments, at least about 1.9-3.4% of the pungent and rancid volatile substances, out of the total pungent and rancid volatile substances, is 1-Butanamine. For example, 1.9%, 2%, 2.1%, 2.2%, 2.3%, 2.4%, 2.5%, 2.6%, 2.7%, 2.8%, 2.9%, 3%, 3.1%, 3.2%, 3.3%, 3.4% of the pungent and rancid volatile substances, out of the total pungent and rancid volatile substances, is 1-Butanamine. Each possibility is a separate embodiment.

[0200] According to some embodiments, at least about 0.0005-0.031 mg / lOOg dry FM is 1- Butanamine. For example, 0.0005, 0.0007, 0.001, 0.005, 0.007, 0.0074, 0.008, 0.009, 0.0095, 0.01, 0.03, 0.031, mg / lOOg dry FM is 1-Butanamine. Each possibility is a separate embodiment.

[0201] According to some embodiments, at least about 0.9-1.4% of the pungent and rancid volatile substances, out of the total pungent and rancid volatile substances, is 2,2,4,4- Tetramethylpyrrolidine. For example, 0.9%, 1%, 1.1%, 1.2%, 1.3%, 1.4% of the pungent and rancid volatile substances, out of the total pungent and rancid volatile substances, is 2, 2,4,4- Tetramethylpyrrolidine. Each possibility is a separate embodiment.

[0202] According to some embodiments, at least about 0.0-0.033 mg / lOOg dry FM is 2, 2,4,4- Tetramethylpyrrolidine. For example, 0.0001, 0.0005, 0.001, 0.002, 0.003, 0.005, 0.008, 0.01, 0.0108, 0.015, 0.02, 0.03313 mg / lOOg dry FM is 2,2,4,4-Tetramethylpyrrolidine. Each possibility is a separate embodiment.

[0203] Earthy volatile (aroma) substances

[0204] According to some embodiments, the earthy volatile substances may include one or more of: Benzeneacetaldehyde (CAS number 122-78-1), pentanal (CAS number 110-62-3), 2,6-dimethyl pyrazine (CAS number 108-50-9), l-octen-3-ol (CAS number 3391-86-4), 2- methyl butanal (CAS number 96-17-3), Tetramethyl pyrazine (CAS number 1124-11-4), Each possibility is a separate embodiment.

[0205] According to some embodiments, the earthy volatile substances are selected from Benzeneacetaldehyde, Pentanal, 2,6-dimethyl pyrazine, l-Octen-3-ol, 2-Methyl butanal, Tetramethyl pyrazine, and any combination thereof. Each possibility is a separate embodiment.

[0206] According to some embodiments, at least about 35-75% or at least about 55-70% of the earthy volatile substances, out of the total earthy volatile substances, is Benzeneacetaldehyde. For example, 35%, 37%, 38%, 39%, 40%, 42%, 43%, 45%, 46%, 47%, 49%, 50%, 52%, 54%, 55%, 57%, 59%, 61%, 62%, 63%, 63.5%, 64%, 66%, 68%, 70%, 71%, 73%, 75% of the earthy volatile substances, out of the total earthy volatile substances, is Benzeneacetaldehyde. Each possibility is a separate embodiment. According to some embodiments, at least about 43-65% or at least about 48-59% of the earthy volatile substances, out of the total earthy volatile substances, is Benzeneacetaldehyde. For example, 3443%, 45%, 46%, 47%, 49%, 50%, 51%, 54%, 55%, 57%, 59%, 61%, 62%, 63%, 63.5%, 64%, 65%, of the earthy volatile substances, out of the total earthy volatile substances, is Benzeneacetaldehyde. Each possibility is a separate embodiment.

[0207] According to some embodiments, at least about 10-80 mg / lOOg dry FM is Benzeneacetaldehyde. For example, 10, 15, 16, 17, 18, 19, 20, 25, 30, 40, 48.5, 50, 60, 65, 67, 68, 68.9, 70, 71, 73, 76, 79, 80 mg / lOOg dry FM is Benzeneacetaldehyde. Each possibility is a separate embodiment. According to some embodiments, at least about 0.022-0.33 mg / lOOg dry FM is Benzeneacetaldehyde. For example, 0.022, 0.03, 0.04, 0.06, 0.08, 0.09, 0.1, 0.11, 0.12, 0.13, 0.14, 0.144, 0.15, 0.2, 0.25, 0.3, 0.33mg / 100g dry FM is Benzeneacetaldehyde. Each possibility is a separate embodiment. According to some embodiments, at least about 8-28% of the earthy volatile substances, out of the total earthy volatile substances, is Pentanal. For example, 8%, 10%, 12%, 14%, 14.2%, 15%, 16%, 18%, 20%, 22%, 24%, 25% of the earthy volatile substances, out of the total earthy volatile substances, is Pentanal. Each possibility is a separate embodiment. According to some embodiments, at least about 0.57-0.86% of the earthy volatile substances, out of the total earthy volatile substances, is Pentanal. For example, 0.57%, 0.6%, 0.65%, 0.7%, 0.71%, 0.72%, 0.75%, 0.77%, 0.8%, 0.82%, 0.84%, 0.86% of the earthy volatile substances, out of the total earthy volatile substances, is Pentanal. Each possibility is a separate embodiment.

[0208] According to some embodiments, at least about 1-25 mg / lOOg dry FM is Pentanal. For example, 1, 2, 4, 6, 7, 7.2, 8, 9, 10, 10.9, 12, 14, 15, 15.7, 16, 17, 19, 21, 23, 25 mg / lOOg dry FM is Pentanal. Each possibility is a separate embodiment. According to some embodiments, at least about 0-0.039 mg / lOOg dry FM is Pentanal. For example, 0.0001, 0.0002, 0.0003, 0.0004, 0.0005, 0.0006, 0.0007, 0.0008, 0.0009, 0.001, 0.0019, 0.002, 0.005, 0.01, 0.015, 0.02, 0.03, 0.035, 0.039 mg / lOOg dry FM is Pentanal. Each possibility is a separate embodiment.

[0209] According to some embodiments, at least about 1-15% of the earthy volatile substances, out of the total earthy volatile substances, is 2,6-dimethyl pyrazine. For example, 1%, 3%, 5%, 6%, 7%, 8%, 9%, 10%, 12%, 14%, 15% of the earthy volatile substances, out of the total earthy volatile substances, is 2,6-dimethyl pyrazine. Each possibility is a separate embodiment. According to some embodiments, at least about 4.3-6.5% of the earthy volatile substances, out of the total earthy volatile substances, is 2,6-dimethyl pyrazine. For example, 4.3%, 4.4%, 4.5%, 4.6%, 4.7%, 4.8%, 4.9%, 5%, 5.1%, 5.2%, 5.5.3%, 5.4%, 5.5%, 5.6%, 5.8%, 6%, 6.2%, 6.4%, 6.5% of the earthy volatile substances, out of the total earthy volatile substances, is 2,6-dimethyl pyrazine. Each possibility is a separate embodiment.

[0210] According to some embodiments, at least about 0.5-15 mg / lOOg dry FM is 2,6- dimethyl pyrazine. For example, 0.5, 1, 2, 2.5, 3, 3.5, 3.7, 4, 4.5, 5, 5.5, 6, 6.3, 7, 8, 9, 10, 12, 14, 15 mg / lOOg dry FM is 2,6-dimethyl pyrazine. Each possibility is a separate embodiment. According to some embodiments, at least about 0-0.052 mg / lOOg dry FM is 2,6-dimethyl pyrazine. For example, 0.0001, 0.0005, 0.001, 0.005, 0.01, 0.012, 0.014, 0.0145, 0.02, 0.025, 0.02, 0.03, 0.04, 0.05, 0.0526mg / 100g dry FM is 2,6-dimethyl pyrazine. Each possibility is a separate embodiment. According to some embodiments, at least about 0.5-20% or at least about 1-17% of the earthy volatile substances, out of the total earthy volatile substances, is l-Octen-3-ol. For example, 0.5%, 1%, 3%, 5%, 6%, 6.3%, 6.5%, 7%, 8%, 9%, 10%, 12%, 14%, 15%, 16%, 17%, 19%, 20% of the earthy volatile substances, out of the total earthy volatile substances, is 1- Octen-3-ol. Each possibility is a separate embodiment. According to some embodiments, at least about 6-8.9% or at least about 6.7-8.2% of the earthy volatile substances, out of the total earthy volatile substances, is l-Octen-3-ol. For example, 6%, 6.2%, 6.4%, 6.6%, 6.8%, 7%, 7.2%, 7.4%, 7.6%, 7.8%, 8%, 8.2%, 8.4%, 8.6%, 8.8%, 8.9% of the earthy volatile substances, out of the total earthy volatile substances, is l-Octen-3-ol. Each possibility is a separate embodiment.

[0211] According to some embodiments, at least about 0.5-15 mg / lOOg dry FM is l-Octen-3- ol. For example, 0.5, 1, 1.5, 2, 3, 4, 4.9, 5, 6, 6.5, 7, 8, 10, 12, 14, 15 mg / lOOg dry FM is 1- Octen-3-ol. Each possibility is a separate embodiment. According to some embodiments, at least about 0.0006-0.26 mg / lOOg dry FM is l-Octen-3-ol. For example, 0.0006, 0.0007, 0.0008, 0.0009, 0.001, 0.005, 0.007, 0.008, 0.009, 0.01, 0.02, 0.03, 0.04, 0.05, 0.06, 0.07, 0.1, 0.15, 0.18, 0.2, 0.22, 0.24, 0.26 mg / lOOg dry FM is l-Octen-3-ol. Each possibility is a separate embodiment.

[0212] According to some embodiments, at least about 1-15% of the earthy volatile substances, out of the total earthy volatile substances, is 2-Methyl butanal. For example, 1%, 3%, 5%, 5.9%, 6%, 7%, 8%, 9%, 10%, 12%, 14%, 15% of the earthy volatile substances, out of the total earthy volatile substances, is 2-Methyl butanal. Each possibility is a separate embodiment. According to some embodiments, at least about 7.8-11.2% of the earthy volatile substances, out of the total earthy volatile substances, is 2-Methyl butanal. For example, 7.8%, 8%, 8.2%, 8.4%, 8.6%, 8.8%, 9%, 9.2%, 9.4%, 9.6%, 9.8%, 10%, 10.4%, 10.6%, 10.8%, 11%, 11.2% of the earthy volatile substances, out of the total earthy volatile substances, is 2- Methyl butanal. Each possibility is a separate embodiment.

[0213] According to some embodiments, at least about 0.5-15 mg / lOOg dry FM is 2-Methyl butanal. For example, 0.5, 1, 1.5, 2, 3, 3.3, 4, 4.6, 5, 6, 6.3, 7, 8, 10, 12, 14, 15 mg / lOOg dry FM is 2-Methyl butanal. Each possibility is a separate embodiment. According to some embodiments, at least about 0.002-0.21 mg / lOOg dry FM is 2-Methyl butanal. For example, 0.002, 0.005, 0.01, 0.02, 0.024, 0.026, 0.03, 0.015, 0.016, 0.02, 0.05, 0.1, 0.15, 0.18, 0.2, 0.21mg / 100g dry FM is 2-Methyl butanal. Each possibility is a separate embodiment.

[0214] According to some embodiments, at least about 0.5-12% of the earthy volatile substances, out of the total earthy volatile substances, is Tetramethyl pyrazine. For example, 0.5%, 1%, 2%, 3%, 3.3%, 4%, 5%, 6%, 8%, 10%, 12% of the earthy volatile substances, out of the total earthy volatile substances, is Tetramethyl pyrazine. Each possibility is a separate embodiment. According to some embodiments, at least about 18-27% of the earthy volatile substances, out of the total earthy volatile substances, is Tetramethyl pyrazine. For example, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27% of the earthy volatile substances, out of the total earthy volatile substances, is Tetramethyl pyrazine. Each possibility is a separate embodiment.

[0215] According to some embodiments, at least about 0.5-15 mg / lOOg dry FM is Tetramethyl pyrazine. For example, 0.5, 1, 1.6, 2, 2.5, 3, 3.6, 4, 5, 6, 8, 10, 12, 14, 15 mg / lOOg dry FM is Tetramethyl pyrazine. Each possibility is a separate embodiment. According to some embodiments, at least about 0-2.17 mg / lOOg dry FM is Tetramethyl pyrazine. For example, 0.001, 0.005, 0.007, 0.009, 0.01, 0.05, 0.06, 0.061, 0.07, 0.08, 0.09, 0.1, 0.11, 0.12, 0.13, 0.14, 0.15, 0.2, 0.3, 0.4, 0.5, 1, 1.2, 1.5, 1.8, 2, 2.1, 2.17mg / 100g dry FM is Tetramethyl pyrazine. Each possibility is a separate embodiment.

[0216] Citrus volatile (aroma) substances

[0217] According to some embodiments, the citrus volatile substances may include one or more of: dihydro citronellol (CAS number 106-21-8), Benzenepropanal (CAS number 104-53- 0),3,7-dimethyl-3-Octanol(CAS number 78-69-3), isopropyl isobutyrate (CAS number 617-50- 5), nonanal (CAS number 124-19-6), nonanol (CAS number 143-08-8), 3-methyl-2-petanone (CAS number 565-61-7), l,4-Bis(formyloxy)-2-butanone. Each possibility is a separate embodiment.

[0218] According to some embodiments, the citrus volatile substances are selected from Dihydro citronellol, Benzenepropanal (CAS number 104-53-0),3,7-dimethyl-3-Octanol(CAS number 78-69-3), Isopropyl isobutyrate, Nonanal, Nonanol, 3-Methyl-2-pentanone, 1,4- Bis(formyloxy)-2-butanone, and any combination thereof. Each possibility is a separate embodiment. According to some embodiments, at least about 30-50% of the citrus volatile substances, out of the total citrus volatile substances, is dihydro citronellol. Forexample, 30%, 32%, 34%, 36%, 38%, 38.9%, 40%, 42%, 44%, 46%, 48%, 50% of the citrus volatile substances, out of the total citrus volatile substances, is dihydro citronellol. Each possibility is a separate embodiment. According to some embodiments, at least about 0.5-15 mg / lOOg dry FM is dihydro citronellol. For example, 0.5, 1, 1.6, 2, 3, 3.3, 4, 5, 6, 8, 10, 12, 14, 15 mg / lOOg dry FM is dihydro citronellol. Each possibility is a separate embodiment.

[0219] According to some embodiments, at least about 10-30% of the citrus volatile substances, out of the total citrus volatile substances, is Isopropyl isobutyrate. For example, 10%, 13%, 15%, 17%, 19%, 20.3%, 22%, 25%, 27%, 30% of the citrus volatile substances, out of the total citrus volatile substances, is Isopropyl isobutyrate. Each possibility is a separate embodiment.

[0220] According to some embodiments, at least about 0.5-15 mg / lOOg dry FM is Isopropyl isobutyrate. For example, 0.5, 1, 1.4, 2, 2.5, 3, 3.2, 4, 5, 6, 9, 12, 14, 15 mg / lOOg dry FM is Isopropyl isobutyrate. Each possibility is a separate embodiment.

[0221] According to some embodiments, at least about 5-25% of the citrus volatile substances, out of the total citrus volatile substances, is Nonanal. For example, 5%, 7%, 8%, 10%, 13%, 14%, 15%, 17%, 19%, 21%, 23%, 25% of the citrus volatile substances, out of the total citrus volatile substances, is Nonanal. Each possibility is a separate embodiment.

[0222] According to some embodiments, at least about 0.5-12 mg / lOOg dry FM is Nonanal. For example, 0.5, 0.7, 0.9, 1, 1.1, 1.7, 2, 2.5, 3, 3.4, 4, 5, 6, 9, 12 mg / lOOg dry FM is Nonanal. Each possibility is a separate embodiment.

[0223] According to some embodiments, at least about 5-25% of the citrus volatile substances, out of the total citrus volatile substances, is Nonanol. For example, 5%, 7%, 8%, 10%, 13%, 14%, 15%, 17%, 19%, 21%, 23%, 25% of the citrus volatile substances, out of the total citrus volatile substances, is Nonanol. Each possibility is a separate embodiment.

[0224] According to some embodiments, at least about 0.1-10 mg / lOOg dry FM is Nonanol. For example, 0.1, 0.3, 0.5, 0.7, 0.8, 0.9, 1, 1.3, 1.4, 1.5, 1.7, 1.9, 2, 2.2, 2.5, 3, 4, 6, 8, 10 mg / lOOg dry FM is Nonanol. Each possibility is a separate embodiment.

[0225] According to some embodiments, at least about 3-20% of the citrus volatile substances, out of the total citrus volatile substances, is 3-Methyl-2-pentanone. For example, 3%, 5%, 7%, 9%, 10.3%, 11%, 13%, 15%, 17%, 19%, 20% of the citrus volatile substances, out of the total citrus volatile substances, is 3-Methyl-2-pentanone. Each possibility is a separate embodiment.

[0226] According to some embodiments, at least about 0.1-10 mg / lOOg dry FM is 3-Methyl-

[0227] 2-pentanone. For example, 0.1, 0.3, 0.4, 0.5, 0.53, 0.6, 0.7, 0.8, 0.9, 1, 1.3, 1.5, 1.7, 1.9, 2, 2.1, 2.2, 2.5, 3, 4, 6, 8, 10 mg / lOOg dry FM is 3-Methyl-2-pentanone. Each possibility is a separate embodiment.

[0228] According to some embodiments, at least about 43-65% of the citrus volatile substances, out of the total citrus volatile substances, is 3-Methyl-2-pentanone. For example, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 54.2%, 55%, 56%, 57%, 58%, 60%, 61%, 62%, 63%, 64%, 65% of the citrus volatile substances, out of the total citrus volatile substances, is 3-Methyl-2-pentanone. Each possibility is a separate embodiment.

[0229] According to some embodiments, at least about 0.0012-0.41 mg / lOOg dry FM is 3- Methyl-2-pentanone. For example, 0.0012, 0.0015, 0.002, 0.004, 0.006, 0.008, 0.01, 0.02, 0.03, 0.04, 0.042, 0.05, 0.06, 0.08, 0.1, 0.15, 0.2, 0.25, 0.3, 0.35, 0.4, 0.41 mg / lOOg dry FM is

[0230] 3-Methyl-2-pentanone. Each possibility is a separate embodiment.

[0231] According to some embodiments, at least about 13-20% of the citrus volatile substances, out of the total citrus volatile substances, is Benzenepropanal. For example, 13%, 14%, 15%, 16%, 16.8%, 17%, 18%, 19%, 20% of the citrus volatile substances, out of the total citrus volatile substances, is Benzenepropanal. Each possibility is a separate embodiment.

[0232] According to some embodiments, at least about 0.001-0.028 mg / lOOg dry FM is Benzenepropanal. For example, 0.001, 0.0015, 0.002, 0.004, 0.006, 0.008, 0.01, 0.013, 0.015, 0.02, 0.025, 0.027, 0.028 mg / lOOg dry FM is Benzenepropanal. Each possibility is a separate embodiment.

[0233] According to some embodiments, at least about 12-19% of the citrus volatile substances, out of the total citrus volatile substances, is 3,7-dimethyl-3-Octanol For example, 12%, 13%, 14%, 15%, 15.5%, 16%, 17%, 18%, 19% of the citrus volatile substances, out of the total citrus volatile substances, is 3,7-dimethyl-3-Octanol I. Each possibility is a separate embodiment.

[0234] According to some embodiments, at least about 0.0001-0.07 mg / lOOg dry FM is 3,7- dimethyl-3-Octanol. For example, 0.0001, 0.0005, 0.001, 0.0015, 0.002, 0.004, 0.006, 0.008, 0.01, 0.012, 0.015, 0.020. 03, 0.035, 0.04, 0.045, 0.06, 0.07 mg / lOOg dry FM is 3,7-dimethyl- 3-Octanol. Each possibility is a separate embodiment.

[0235] According to some embodiments, at least about 6-9% of the citrus volatile substances, out of the total citrus volatile substances, is Isopropyl isobutyrate. For example, 6%, 6.5%, 7%, 7.4%, 7.5%, 8%, 8.5%, 9% of the citrus volatile substances, out of the total citrus volatile substances, is Isopropyl isobutyrate. Each possibility is a separate embodiment.

[0236] According to some embodiments, at least about 0.0001-0.13 mg / lOOg dry FM is Isopropyl isobutyrate. For example, 0.0001, 0.0005, 0.001, 0.002, 0.003, 0.004, 0.005, 0.0057, 0.006, 0.007, 0.008, 0.009, 0.1, 0.11, 0.12, 0.13 mg / lOOg dry FM is Isopropyl isobutyrate. Each possibility is a separate embodiment.

[0237] According to some embodiments, at least about 1-15% of the citrus volatile substances, out of the total citrus volatile substances, is l,4-Bis(formyloxy)-2-butanone. For example, 1%, 3%, 4%, 4.2%, 5%, 6%, 8%, 10%, 11%, 13%, 15% of the citrus volatile substances, out of the total citrus volatile substances, is l,4-Bis(formyloxy)-2-butanone. Each possibility is a separate embodiment. According to some embodiments, at least about 0.22-0.33% of the citrus volatile substances, out of the total citrus volatile substances, is l,4-Bis(formyloxy)-2- butanone. For example, 0.22%, 0.23%, 0.24%, 0.25%, 0.26%, 0.27%, 0.28%, 0.29%, 0.3%, 0.31%, 0.32%, 0.33% of the citrus volatile substances, out of the total citrus volatile substances, is l,4-Bis(formyloxy)-2-butanone. Each possibility is a separate embodiment.

[0238] According to some embodiments, at least about 0.01-1.5 mg / lOOg dry FM is 1,4- Bis(formyloxy)-2-butanone. For example, 0.01, 0.03, 0.05, 0.06, 0.07, 0.08, 0.1, 0.5, 0.7, 0.9, 1, 1.3, 1.5 mg / lOOg dry FM is l,4-Bis(formyloxy)-2-butanone. Each possibility is a separate embodiment. According to some embodiments, at least about 0.0-0.0009 mg / lOOg dry FM is l,4-Bis(formyloxy)-2-butanone. For example, 0,0.0001, 0.0002, 0.0003, 0.0004, 0.0005, 0.0008, 0.0009 mg / lOOg dry FM is l,4-Bis(formyloxy)-2-butanone. Each possibility is a separate embodiment.

[0239] According to some embodiments, at least about 0.8-1.2% of the citrus volatile substances, out of the total citrus volatile substances, is Nonanal. For example, 0.8%, 0.9%, 1%, 1.1%, 1.2% of the citrus volatile substances, out of the total citrus volatile substances, is Nonanal. Each possibility is a separate embodiment. According to some embodiments, at least about 0.0001-0.003 mg / lOOg dry FM is Nonanal. For example 0.0001, 0.0002, 0.0005, 0.0008, 0.0009, 0.001, 0.0015, 0.002, 0.0025 mg / lOOg dry FM is Nonanal. Each possibility is a separate embodiment.

[0240] According to some embodiments, at least about 4-6% of the citrus volatile substances, out of the total citrus volatile substances, is Nonanol. For example, 4%, 4.2%, 4.4%, 4.6%, 4.9%, 5%, 5.2%, 5.4%, 5.6%, 5.8%, 6% of the citrus volatile substances, out of the total citrus volatile substances, is Nonanol. Each possibility is a separate embodiment.

[0241] According to some embodiments, at least about 0-0.076 mg / lOOg dry FM is Nonanol. For example, 0.0001, 0.0002, 0.0004, 0.0006, 0.0008, 0.001, 0.002, 0.003, 00038, 0.004, 0.005, 0.006, 0.007, 0.008, 0.01, 0.02, 0.03, 0.04, 0.045, 0.048, 0.05, 0.055, 0.06, 0.65, 0.07, 0.075, 0.076mg / 100g dry FM is Nonanol. Each possibility is a separate embodiment.

[0242] Smoky volatile (aroma) substances

[0243] According to some embodiments, the smoky volatile substances may include one or more of: ortho-guaiacol (CAS number 90-05-1), 4-Ethylguaiacol (CAS number 2785-89-9), Each possibility is a separate embodiment.

[0244] According to some embodiments, at least about 40-98% or at least about 55-75% of the smoky volatile substances, out of the total smoky volatile substances, is Ortho-guaiacol. For example, 40%, 42%, 44%, 46%, 48%, 49%, 50%, 51%, 53%, 55%, 57%, 59%, 60%, 63%, 63.6%, 64%, 66%, 68%, 70%, 73%, 75%, 77%, 79%, 80%, 83%, 86%, 89%, 90%, 92%, 94%, 96%, 98% of the smoky volatile substances, out of the total smoky volatile substances, is Orthoguaiacol. Each possibility is a separate embodiment. According to some embodiments, at least about 15-23% of the smoky volatile substances, out of the total smoky volatile substances, is Ortho-guaiacol. For example, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23% of the smoky volatile substances, out of the total smoky volatile substances, is Ortho-guaiacol. Each possibility is a separate embodiment.

[0245] According to some embodiments, the smoky volatile substances are selected from Ortho-guaiacol, 4-ethyl-guaiacol, and any combination thereof. Each possibility is a separate embodiment.

[0246] According to some embodiments, at least about 0.1-10 mg / lOOg dry FM is Orthoguaiacol. For example, 0.1, 0.5, 1, 1.5, 2, 2.3, 2.5, 2.7, 2.9, 3, 3.2, 3.3, 3.4, 3.5, 3.7, 4, 5, 6, 8, 10 mg / lOOg dry FM is Ortho-guaiacol. Each possibility is a separate embodiment. According to some embodiments, at least about 0.0-0.11 mg / lOOg dry FM is Ortho-guaiacol. For example, 0.0002, 0.0003, 0.0004, 0.0005, 0.0006, 0.0007, 0.0008, 0.0009, 0.001, 0.002, 0.003, 0.004, 0.005, 0.006, 0.0068, 0.007, 0.008, 0.009, 0.01, 0.011, 0.015, 0.02, 0.03, 0.04, 0.06, 0.08, 0.1, 0.11 mg / lOOg dry FM is Ortho-guaiacol. Each possibility is a separate embodiment.

[0247] According to some embodiments, at least about 2-60% or at least about 25-45% of the smoky volatile substances, out of the total smoky volatile substances, is 4-ethyl-guaiacol. For example, 2%, 4%, 5%, 7%, 9%, 10%, 12%, 14%, 16%, 18%, 20%, 21%, 23%, 25%, 27%, 29%, 31%, 33%, 35%, 36%, 36.4%, 37%, 39%, 41%, 43%, 45%, 47%, 49%, 50%, 52%, 54%, 56%, 58%, 60% of the smoky volatile substances, out of the total smoky volatile substances, is 4-ethyl- guaiacol. Each possibility is a separate embodiment. According to some embodiments, at least about 65-97% or at least about 62-75% of the smoky volatile substances, out of the total smoky volatile substances, is 4-ethyl-guaiacol. For example, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%, 83%, 84%, 85%, 86%, 88%, 90%, 92%, 94%, 96%, 97% of the smoky volatile substances, out of the total smoky volatile substances, is 4-ethyl-guaiacol. Each possibility is a separate embodiment.

[0248] According to some embodiments, at least about 0.01-10 mg / lOOg dry FM is 4-ethyl- guaiacol. For example, 0.01, 0.05, 0.07, 0.08, 0.09, 0.1, 0.5, 0.9, 1.1, 1.5, 1.7, 1.9, 2, 2.1, 2.5, 3, 5, 7, 9, 10 mg / lOOg dry FM is 4-ethyl-guaiacol. Each possibility is a separate embodiment. According to some embodiments, at least about 0.0-0.7 mg / lOOg dry FM is 4-ethyl-guaiacol. For example, 0.0001, 0.0002, 0.0003, 0.0004, 0.0005, 0.0006, 0.0007, 0.0008, 0.0009, 0.001, 0.002, 0.003, 0.004, 0.005, 0.006, 0.007, 0.008, 0.009, 0.01, 0.02, 0.021, 0.022, 0.024, 0.029, 0.03, 0.04, 0.06, 0.08, 0.1, 0.2, 0.3, 0.4, 0.5, 0.52, 0.55, 0.6, 0.65, 0.7mg / 100g dry FM is 4- ethyl-guaiacol. Each possibility is a separate embodiment.

[0249] Metallic volatile (aroma) substances

[0250] According to some embodiments, the metallic volatile substances may include one or more of: 2-pentyl-Furan (CAS number 3777-69-3), l-(2-furanylmethyl)- 1H-Pyrrole (CAS number 1438-94-4). Each possibility is a separate embodiment.

[0251] According to some embodiments, the metallic volatile substances are selected from 2-pentyl-Furan, l-(2-furanylmethyl)- 1H-Pyrrole, and any combination thereof. Each possibility is a separate embodiment. According to some embodiments, at least about 43-65% or at least about 50-60% of the metallic volatile substances, out of the total metallic volatile substances, is 2-pentyl- Furan For example,

[0252] 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%,63%,64%,65% of the metallic volatile substances, out of the total smoky volatile substances, 2-pentyl- Furan. Each possibility is a separate embodiment.

[0253] According to some embodiments, at least about 0.0002-0.028 mg / lOOg dry FM is 2- pentyl-furan. For example, 0.0002, 0.0003, 0.0004, 0.0005, 0.0006, 0.0007, 0.0008, 0.0009, 0.001, 0.002, 0.003, 0.004, 0.005, 0.006, 0.0068, 0.007, 0.008, 0.009, 0.01, 0.011, 0.015, 0.02, 0.022, 0.028 mg / lOOg dry FM is 2-pentyl-Furan. Each possibility is a separate embodiment.

[0254] According to some embodiments, at least about 36-55% or at least about 41-50% of the metallic volatile substances, out of the total metallic volatile substances, is l-(2- furanylmethyl)- lH-Pyrrole. For example, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45%, 45.6%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55% of the metallic volatile substances, out of the total smoky volatile substances, l-(2-furanylmethyl)-lH-Pyrrole. Each possibility is a separate embodiment.

[0255] According to some embodiments, at least about 0-0.0063 mg / lOOg dry FM is l-(2- furanylmethyl)- 1H-Pyrrole. For example, 0.0002, 0.0003, 0.0004, 0.0005, 0.0006, 0.0007, 0.0008, 0.0009, 0.001, 0.0015, 0.0017, 0.002, 0.003, 0.004, 0.005, 0.006, 0.0063mg / 100g dry FM is l-(2-furanylmethyl)- 1H-Pyrrole. Each possibility is a separate embodiment.

[0256] According to some embodiments, the flavor material comprises at least about 35% volatile substances having a creamy aroma, about 18% volatile substances having a nutty aroma, about 18% volatile substances having a pungent and rancid aroma, about 10% volatile substances having an earthy aroma, about 1% volatile substances having a citrus aroma and about 0.5% volatile substances having a smoky aroma, out of the total amount of volatile aroma substances. Each possibility is a separate embodiment.

[0257] According to some embodiments, the flavor material comprises at least about 50-75% 61% volatile substances having a creamy aroma, about8-12%% volatile substances having a nutty aroma, about 12-18% volatile substances having a pungent and rancid aroma, about 9- 14%% volatile substances having an earthy aroma, about 2.8%-4.1% volatile substances having a citrus aroma, about 1.3%-1.9% volatile substances having a metallic aroma and about 0.1-0.2% volatile substances having a smoky aroma, out of the total amount of volatile aroma substances. Each possibility is a separate embodiment.

[0258] Chemical fingerprint of non-volatile substances

[0259] According to some embodiments, non-volatile compounds may include sweet taste substances, umami taste substances, metallic (heme-like / meaty) taste substances, bitter taste substances, sour taste substances, astringent taste, koku substances, long-lasting substances,

[0260] Bitter taste substances

[0261] According to some embodiments, the bitter taste substances may include one or more of: Phenylalanine, Leucine, Isoleucine, Lysine, Valine, Tyrosine, Arginine, Cystine and / or Histidine. Each possibility is a separate embodiment.

[0262] According to some embodiments, the taste substances having a bitter taste may further include one or more of: Tryptophan, Caffeic acid, Methionine, N-Methyl-L-serine, Carnitine, Dimethylarginine, Theobromine, Paraxanthine, Uric acid, Catechol, 3-Methyl-L- Histidine, and / or Pyridoxal. Each possibility is a separate embodiment.

[0263] According to some embodiments, the taste substances having a bitter taste are selected from Phenylalanine, Leucine, Isoleucine, Lysine, Valine, Tyrosine, Arginine, Histidine, Cystine and any combination thereof. Each possibility is a separate embodiment.

[0264] According to some embodiments, at least about 69-99% of the bitter taste substances, out of the total bitter taste substances, are selected from Phenylalanine, Leucine, Isoleucine, Lysine, Valine, Tyrosine, Arginine, Histidine, Cystine and any combination thereof. Each possibility is a separate embodiment. For example, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%, 83%, 84%, 85%, 87%, 89%, 91%, 92%, 93%, 94%, 95%, 96%, 98%, 99%, out of the total bitter taste substances, are selected from Phenylalanine, Leucine, Isoleucine, Lysine, Valine, Tyrosine, Arginine, Histidine, and any combination thereof. Each possibility is a separate embodiment.

[0265] According to some embodiments, at least about 11-16% or 20-35% of the bitter taste substances, out of the total bitter taste substances, is Phenylalanine. For example, 11%, 12%, 13%, 14%, 15%, 16%, 20%, 22%, 24%, 26%, 26.5%, 26.9%, 27%, 27.5%, 29%, 31%, 33%, 35%of the bitter taste substances, out of the total bitter taste substances, is Phenylalanine. Each possibility is a separate embodiment. According to some embodiments, at least about 0.1-20 mg / lOOg dry FM is Phenylalanine. For example, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 10, 15, 20 mg / lOOg dry FM is Phenylalanine. Each possibility is a separate embodiment. According to some embodiments, at least about 0.9-1908 mg / lOOg dry FM is Phenylalanine. For example, 0.9, 0.95, 0.99, 1, 5, 10, 15, 20, 25, 50, 75, 100, 150, 200, 250, 300, 350, 400, 450, 500, 520, 530, 540, 550, 600, 650, 700, 750, 800, 850, 900, 950, 1000, 1050, 1100, 1150, 1200, 1250, 1300, 1350, 1400, 1450, 1500, 1550, 1600, 1650, 1700, 1750, 1800, 1850, 1900, 1908 mg / lOOg dry FM is Phenylalanine. Each possibility is a separate embodiment.

[0266] According to some embodiments, at least about 10-30%, e.g., 10-30% of the bitter taste substances, out of the total bitter taste substances, is Leucine. For example, 10%, 12%, 14%, 15%, 16%, 17%, 18%, 18.1%, 19%, 20%, 21%, 22%, 24%, 26%, 28%, 30% of the bitter taste substances, out of the total bitter taste substances, is Leucine. Each possibility is a separate embodiment.

[0267] According to some embodiments, at least about 0.1-1855 mg / lOOg dry FM is Leucine. For example, 0.1, 0.3, 0.5, 0.6, 0.7, 0.8, 0.9, 1, 1.3, 1.5, 1.6, 1.75, 1.8, 1.9, 2, 4, 6, 8, 10, 12, 20, 25, 30, 35, 40, 45, 50, 75, 100, 150, 200, 250, 300, 350, 400, 450, 500, 550, 600, 650, 666, 700, 750, 800, 850, 900, 950, 1000, 1050, 1100, 1150, 1200, 1250, 1300, 1350, 1400, 1450, 1500, 1550, 1600, 1650, 1700, 1750, 1800, 1850, 1855 mg / lOOg dry FM is Leucine. Each possibility is a separate embodiment.

[0268] According to some embodiments, at least about 10-30% of the bitter taste substances, out of the total bitter taste substances, is Isoleucine. For example, 10%, 12%, 14%, 16%, 18%, 18.7%, 19%, 20%, 22%, 24%, 26%, 28%, 30% of the bitter taste substances, out of the total bitter taste substances, is Isoleucine. Each possibility is a separate embodiment. According to some embodiments, at least about 14-21% of the bitter taste substances, out of the total bitter taste substances, is Isoleucine. For example, 14%, 15%, 16%, 17%, 17.5%, 18%, 19%, 20%, 21% of the bitter taste substances, out of the total bitter taste substances, is Isoleucine. Each possibility is a separate embodiment.

[0269] According to some embodiments, at least about 0.1-12 mg / lOOg dry FM is Isoleucine. For example, 0.1, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1, 1.1, 1.5, 1.7, 1.9, 2, 4, 6, 8, 10, 12 mg / lOOg dry FM is Isoleucine. Each possibility is a separate embodiment. According to some embodiments, at least about 3-3135 mg / lOOg dry FM is Isoleucine. For example, 3, 4, 6, 8, 10, 20, 30, 40, 50, 100, 150, 200, 250, 300, 350, 400, 450, 500, 550, 600, 641, 650, 700, 750, 800, 850, 900, 950, 1000, 1050, 1100, 1150, 1200, 1250, 1300, 1350, 1400, 1450, 1500, 1550, 1600, 1650, 1700, 1750, 1800, 2000, 2200, 2400, 2600, 2800, 3000, 3135 mg / lOOg dry FM is Isoleucine. Each possibility is a separate embodiment.

[0270] According to some embodiments, at least about 5-20, e.g., 8-12% of the bitter taste substances, out of the total bitter taste substances, is Lysine. For example, 5%, 7%, 9%, 10%, 10.9%, 12%, 14%, 15%, 17%, 19%, 20% of the bitter taste substances, out of the total bitter taste substances, is Lysine. Each possibility is a separate embodiment.

[0271] According to some embodiments, at least about 0.1-6 mg / lOOg dry FM is Lysine. For example, 0.1, 0.3, 0.4, 0.5, 0.57, 0.6, 0.7, 0.9, 1, 1.1, 1.4, 1.5, 1.6, 1.8, 2, 4, 6 mg / lOOg dry FM is Lysine. Each possibility is a separate embodiment. According to some embodiments, at least about 47-847 mg / lOOg dry FM is Lysine. For example, 47, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, 100, 105, 110, 115, 120, 125, 150, 200, 250, 300, 350, 355, 400, 450, 500, 550, 600, 650, 700, 750, 800, 847 mg / lOOg dry FM is Lysine. Each possibility is a separate embodiment.

[0272] According to some embodiments, at least about 1-20% of the bitter taste substances, out of the total bitter taste substances, is Valine. For example, 1%, 3%, 5%, 7%, 8%, 8.8%, 9%, 10%, 12%, 14%, 16%, 18%, 20% of the bitter taste substances, out of the total bitter taste substances, is Valine. Each possibility is a separate embodiment. According to some embodiments, at least about 1.6-2.4% of the bitter taste substances, out of the total bitter taste substances, is Valine. For example, 1.6%, 1.7%, 1.8%, 1.9%, 2%, 2.1%, 2.2%, 2.3%, 2.4% of the bitter taste substances, out of the total bitter taste substances, is Valine. Each possibility is a separate embodiment.

[0273] According to some embodiments, at least about 0.1-5 mg / lOOg dry FM is Valine. For example, 0.1, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.82, 0.9, 1, 1.1, 1.3, 1.5, 2, 3, 4, 5 mg / lOOg dry FM is Valine. Each possibility is a separate embodiment. According to some embodiments, at least about 1-653 mg / lOOg dry FM is Valine. For example, 1, 2, 3, 4, 5, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 72, 73, 74, 75, 80, 85, 90, 95, 100, 150, 200, 250, 300, 350, 400, 450, 500, 550, 600, 650, 653 mg / lOOg dry FM is Valine. Each possibility is a separate embodiment.

[0274] According to some embodiments, at least about 1-20% of the bitter taste substances, out of the total bitter taste substances, is Tyrosine. For example, 1%, 3%, 5%, 7%, 7.9%, 8%, 9%, 10%, 12%, 14%, 16%, 18%, 20% of the bitter taste substances, out of the total bitter taste substances, is Tyrosine. Each possibility is a separate embodiment. According to some embodiments, at least about 5.2-7.8% of the bitter taste substances, out of the total bitter taste substances, is Tyrosine. For example, 5.2%, 5.3%, 5.4%, 5.5%, 5.6%, 5.7%, 5.8%, 6%, 6.1%, 6.2%, 6.3%, 6.4%, 6.5%, 6.6%, 6.7%, 6.8%, 6.9%, 7%, 7.1%, 7.2%, 7.3%, 7.4%, 7.5%, 7.6%, 7.7%, 7.8% of the bitter taste substances, out of the total bitter taste substances, is Tyrosine. Each possibility is a separate embodiment.

[0275] According to some embodiments, at least about 0.1-5 mg / lOOg dry FM is Tyrosine. For example, 0.1, 0.3, 0.4, 0.49, 0.5, 0.6, 0.7, 0.74, 0.8, 0.9, 1, 1.1, 1.3, 1.5, 2, 3, 4, 5 mg / lOOg dry FM is Tyrosine. Each possibility is a separate embodiment. According to some embodiments, at least about 1-793 mg / lOOg dry FM is Tyrosine. For example, 1, 5, 10, 15, 20, 25, 50, 75, 100, 150, 200, 239, 250, 300, 350, 400, 450, 500, 550, 600, 650, 700, 750, 793 mg / lOOg dry FM is Tyrosine. Each possibility is a separate embodiment.

[0276] According to some embodiments, at least about 1-20% of the bitter taste substances, out of the total bitter taste substances, is Arginine. For example, 1%, 3%, 5%, 7%, 7.9%, 8%, 9%, 10%, 12%, 14%, 16%, 18%, 20% of the bitter taste substances, out of the total bitter taste substances, is Arginine. Each possibility is a separate embodiment. According to some embodiments, at least about 4.2-6.3% of the bitter taste substances, out of the total bitter taste substances, is Arginine. For example, 4.2%, 4.3%, 4.4%, 4.5%, 4.6%, 4.7%, 4.8%, 4.9%, 5%, 5.1%, 5.2%, 5.3%, 5.4%, 5.5%, 5.6%, 5.7%, 5.8%, 5.9%, 6%, 6.1%, 6.2%, 6.3% of the bitter taste substances, out of the total bitter taste substances, is Arginine. Each possibility is a separate embodiment.

[0277] According to some embodiments, at least about 0.1-5 mg / lOOg dry FM is Arginine. For example, 0.15, 0.19, 0.2, 0.25, 0.3, 0.4, 0.42, 0.5, 0.6, 0.7, 0.74, 0.8, 0.9, 1, 1.5, 2, 3, 4, 5 mg / lOOg dry FM is Arginine. Each possibility is a separate embodiment. According to some embodiments, at least about 8-1061 mg / lOOg dry FM is Arginine. For example, 8, 10, 12, 14, 16, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, 100, 150, 190, 193, 200, 250, 300, 350, 400, 450, 500, 550, 600, 650, 700, 750, 800, 850, 900, 950, 1000, 1050, 1061 mg / lOOg dry FM is Arginine. Each possibility is a separate embodiment.

[0278] According to some embodiments, at least about 1-20% of the bitter taste substances, out of the total bitter taste substances, is Histidine. For example, 1%, 3%, 5%, 7%, 7.9%, 8%, 9%, 10%, 12%, 14%, 16%, 18%, 20% of the bitter taste substances, out of the total bitter taste substances, is Histidine. Each possibility is a separate embodiment. According to some embodiments, at least about 5.4-8% of the bitter taste substances, out of the total bitter taste substances, is Histidine. For example, 5.4%, 5.5%, 5.6%, 5.7%, 5.8%, 5.9%, 6%, 6.1%, 6.2%, 6.3%, 6.4%, 6.5%, 6.6%, 6.7%, 6.8%, 6.9%, 7%, 7.1%, 7.2%, 7.3%, 7.4%, 7.5%, 7.6%, 7.7%, 7.8%, 8% of the bitter taste substances, out of the total bitter taste substances, is Histidine. Each possibility is a separate embodiment.

[0279] According to some embodiments, at least about 0.1-5 mg / lOOg dry FM is Histidine. For example, 0.1, 0.13, 0.15, 0.17, 0.19, 0.2, 0.25, 0.3, 0.4, 0.45, 0.5, 0.6, 0.7, 0.8, 0.9, 1, 1.5, 2, 3, 4, 5 mg / lOOg dry FM is Histidine. Each possibility is a separate embodiment. According to some embodiments, at least about 3-1331 mg / lOOg dry FM is Histidine. For example, 3, 5, 10, 12, 14, 16, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, 100, 150, 190, 193, 200, 246, 250, 300, 350, 400, 450, 500, 550, 600, 650, 700, 750, 800, 850, 900, 950, 1000, 1050, 1100, 1150, 1200, 1250, 1300, 1331 mg / lOOg dry FM is Histidine. Each possibility is a separate embodiment.

[0280] According to some embodiments, at least about 5.9-8.8% of the bitter taste substances, out of the total bitter taste substances, is Cystine. For example, 5.9%, 6%, 6.1%, 6.2%, 6.3%, 6.4%, 6.5%, 6.6%, 6.7%, 6.8%, 6.9%, 7%, 7.1%, 7.2%, 7.3%, 7.4%, 7.5%, 7.6%, 7.7%, 7.8%, 8%, 8.1%, 8.2%, 8.3%, 8.4%, 8.5%, 8.6%, 8.7%, 8.8% of the bitter taste substances, out of the total bitter taste substances, is Cystine. Each possibility is a separate embodiment.

[0281] According to some embodiments, at least about 0-1921 mg / lOOg dry FM is Cystine. For example, 0, 5, 10, 12, 14, 16, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, 100, 150, 190, 193, 200, 246, 250, 269, 300, 350, 400, 450, 500, 550, 600, 650, 700, 750, 800, 850, 900, 950, 1000, 1050, 1100, 1150, 1200, 1250, 1300, 1350, 1400, 1450, 1500, 1550, 1600, 1650, 1700, 1750, 1800, 1850, 1900, 1921 mg / lOOg dry FM is Cystine. Each possibility is a separate embodiment.

[0282] Sweet taste substances

[0283] According to some embodiments, the sweet taste substances may include one or more of: Fructose, Ribose, Glucose, Maltose, Beta-Alanine, Glycerol, Raffinose and / or Mannitol and Sorbitol. Each possibility is a separate embodiment.

[0284] According to some embodiments, the taste substances having a sweet taste may further include one or more of: Proline, Glutamine, Alanine, Glycine, Threonine, Serine, Beta- Glycerophosphate, Maltose, Asparagine, Sucrose, Oxoproline, Homoserine, N(6)- Methyllysine, Norvaline, Adenosine, Glucose 6-Phosphate, Malonic acid, and / or Pantothenic acid. Each possibility is a separate embodiment.

[0285] According to some embodiments, the taste substances having a sweet taste are selected from Fructose, Ribose, Glucose, Maltose, Beta-Alanine, Glycerol, Raffinose, Mannitol and Sorbitol, and any combination thereof. Each possibility is a separate embodiment.

[0286] According to some embodiments, at least about 66-99% of the sweet taste substances, out of the total sweet taste substances, are selected from Fructose, Ribose, Glucose, Maltose, Beta-Alanine, Glycerol, Raffinose, Mannitol and Sorbitol, or any combination thereof. Each possibility is a separate embodiment. For example, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%, 83%, 84%, 85%, 87%, 89%, 91%, 92%, 93%, 94%, 95%, 96%, 98%, 99% of the sweet taste substances, out of the total sweet taste substances, are selected from Fructose, Ribose, Glucose, Maltose, Beta- Alanine, Glycerol, Raffinose, Mannitol & Sorbitol, and any combination thereof. Each possibility is a separate embodiment.

[0287] According to some embodiments, at least about 80-95% of the sweet taste substances, out of the total sweet taste substances, is Fructose. For example, 80%, 82%, 84%, 86%, 87%, 88%, 88.7%, 89%, 90%, 91%, 93%, 95% of the sweet taste substances, out of the total sweet taste substances, is Fructose. Each possibility is a separate embodiment. According to some embodiments, at least about 26-38% of the sweet taste substances, out of the total sweet taste substances, is Fructose. For example, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 32.5%, 33%, 34%, 35%, 36%, 37%, 38% of the sweet taste substances, out of the total sweet taste substances, is Fructose. Each possibility is a separate embodiment.

[0288] According to some embodiments, at least about 380-1500 mg / lOOg dry FM is Fructose. For example, 380, 400, 420, 440, 450, 460, 462, 470, 480, 490, 500, 550, 600, 700, 721, 722, 723, 800, 900, 1000, 1100, 1150, 1160, 1165, 1170, 1200, 1250, 1300, 1400, 1500 mg / lOOg dry FM is Fructose. Each possibility is a separate embodiment. According to some embodiments, at least about 4-21480 mg / lOOg dry FM is Fructose. For example, 4, 10, 50, 100, 150, 200, 250, 500, 1000, 1500, 2000, 2500, 3000, 3500, 4000, 4500, 5000, 5500, 6000, 6500, 6585, 7000, 7500, 8000, 8500, 9000, 9500, 10000, 10500, 11000, 11500, 12000, 12500, 13000, 13500, 14000, 14500, 15000, 15500, 16000, 16500, 17000, 17500, 18000, 18500, 19000, 19500, 20000, 20500, 21000, 21480 mg / lOOg dry FM is Fructose. Each possibility is a separate embodiment.

[0289] According to some embodiments, at least about 1-15% of the sweet taste substances, out of the total sweet taste substances, is Ribose. For example, 1%, 2%, 3%, 4%, 4.5%, 4.8%, 5%, 6%, 8%, 10%, 12%, 14%, 15% of the sweet taste substances, out of the total sweet taste substances, is Ribose. Each possibility is a separate embodiment. According to some embodiments, at least about 10-16% of the sweet taste substances, out of the total sweet taste substances, is Ribose. For example, 10%, 11%, 12%, 13%, 13.5%, 14%, 15%, 16%, of the sweet taste substances, out of the total sweet taste substances, is Ribose. Each possibility is a separate embodiment.

[0290] According to some embodiments, at least about 25-60 mg / lOOg dry FM is Ribose. For example, 25, 30, 31, 32, 33, 34, 36, 38, 39, 39.4, 40, 42, 44, 46, 48, 49, 49.7, 50, 53, 56, 59, 60 mg / lOOg dry FM is Ribose. Each possibility is a separate embodiment. According to some embodiments, at least about 0-10342 mg / lOOg dry FM is Ribose. For example, 0, 50, 100, 150, 200, 250, 500, 750, 1000, 1500, 2000, 2500, 2749, 3000, 3500, 4000, 4500, 5000, 5500, 6000, 6500, 7000, 7500, 8000, 8500, 9000, 9500, 10000, 10342 mg / lOOg dry FM is Ribose. Each possibility is a separate embodiment.

[0291] According to some embodiments, at least about 0.5-12% of the sweet taste substances, out of the total sweet taste substances, is Glucose. For example, 0.5%, 1%, 2%, 3%, 4%, 5%, 6%, 8%, 10%, 12% of the sweet taste substances, out of the total sweet taste substances, is Glucose. Each possibility is a separate embodiment. According to some embodiments, at least about 12-18% of the sweet taste substances, out of the total sweet taste substances, is Glucose. For example, 12%, 13%, 14%, 15%, 15.2%, 16%, 17%, 18% of the sweet taste substances, out of the total sweet taste substances, is Glucose. Each possibility is a separate embodiment.

[0292] According to some embodiments, at least about 1-55 mg / lOOg dry FM is Glucose. For example, 1, 3, 5, 6, 7, 7.6, 8, 9, 10, 15, 20, 24, 24.6, 25, 30, 35, 40, 45, 50, 55 mg / lOOg dry FM is Glucose. Each possibility is a separate embodiment. According to some embodiments, at least about 26-17245 mg / lOOg dry FM is Glucose. For example, 26, 30, 35, 40, 50, 100, 150, 200, 250, 500, 750, 1000, 1500, 2000, 2500, 3000, 3078, 3500, 4000, 4500, 5000, 5500, 6000, 6500, 7000, 7500, 8000, 8500, 9000, 9500, 10000, 11000, 12000, 13000, 14000, 15000, 16000, 17000, 17245 mg / lOOg dry FM is Glucose. Each possibility is a separate embodiment.

[0293] According to some embodiments, at least about 0.1-6% of the sweet taste substances, out of the total sweet taste substances, is Mannitol & Sorbitol. For example, 0.1%, 0.3%, 0.6%, 0.9%, 1.1%, 1.3%, 1.5%, 2%, 2.5%, 3%, 4%, 5%, 6% of the sweet taste substances, out of the total sweet taste substances, is Mannitol & Sorbitol. Each possibility is a separate embodiment. According to some embodiments, at least about 6.3-9.4% of the sweet taste substances, out of the total sweet taste substances, is Mannitol & Sorbitol. For example, 6.3%, 6.4%, 6.5%, 6.6%, 6.7%, 6.8%, 6.9%, 7%, 7.1%, 7.2%, 7.3%, 7.4%, 7.5%, 7.6%, 7.7%, 7.8%, 7.9%, 8%, 8.1%, 8.2%, 8.3%, 8.4%, 8.5%, 8.6%, 8.7%, 8.8%, 8.9%, 9%, 9.1%, 9.2%, 9.3%, 9.4% of the sweet taste substances, out of the total sweet taste substances, is Mannitol & Sorbitol. Each possibility is a separate embodiment.

[0294] According to some embodiments, at least about 0.5-35 mg / lOOg dry FM is Mannitol & Sorbitol. For example, 0.5, 1, 1.3, 1.5, 1.7, 1.8, 1.9, 2, 2.1, 2.2, 2.3, 2.5, 3, 3.5, 4, 5, 7, 9, 11, 12, 12.4, 13, 13.5, 14, 16,18, 20, 23, 26, 29, 30, 33, 35 mg / lOOg dry FM is Mannitol & Sorbitol. Each possibility is a separate embodiment. According to some embodiments, at least about 0.4-9383 mg / lOOg dry FM is Mannitol and Sorbitol. For example, 0.4, 1, 1.5, 2, 5, 10, 20, 50, 100, 200, 300, 400, 500, 1000, 1100, 1200, 1300, 1400, 1500, 1587, 1600, 1700, 1800, 1900, 2000, 2500, 3000, 3500, 4000, 4500, 5000, 8000, 9000, 9383 mg / lOOg dry FM is Mannitol & Sorbitol. Each possibility is a separate embodiment.

[0295] According to some embodiments, at least about 4.4-6.6% of the sweet taste substances, out of the total sweet taste substances, is Maltose. For example, 4.4%, 4.5%, 4.6%, 4.7%, 4.8%, 4.9%, 5%, 5.1%, 5.2%, 5.3%, 5.4%, 5.5%, 5.6%, 5.7%, 5.8%, 5.9%, 6%, 6.1%, 6.2%, 6.3%, 6.4%, 6.5%, 6.6% of the sweet taste substances, out of the total sweet taste substances, is Maltose. Each possibility is a separate embodiment.

[0296] According to some embodiments, at least about 0-15834 mg / lOOg dry FM is Maltose. For example, 0,25, 30, 35, 40, 50, 100, 150, 200, 250, 500, 750, 1000, 1120, 1500, 2000, 2500, 3000, 3078, 3500, 4000, 4500, 5000, 5500, 6000, 6500, 7000, 7500, 8000, 8500, 9000, 9500, 10000, 11000, 12000, 13000, 14000, 15000, 15834 mg / lOOg dry FM is Maltose. Each possibility is a separate embodiment. According to some embodiments, at least about 2.5-3.8% of the sweet taste substances, out of the total sweet taste substances, is Glycerol. For example, 2.5%, 2.6%, 2.7%, 2.8%, 2.9%, 3%, 3.1%, 3.2%, 3.3%, 3.4%, 3.5%, 3.6%, 3.7%, 3.8% of the sweet taste substances, out of the total sweet taste substances, is Glycerol. Each possibility is a separate embodiment.

[0297] According to some embodiments, at least about 2-5381 mg / lOOg dry FM is Glycerol. For example, 2, 30, 35, 40, 50, 100, 150, 200, 250, 500, 600, 644, 700, 750, 1000, 1120, 1500, 2000, 2500, 3000, 3078, 3500, 4000, 4500, 5000, 5381 mg / lOOg dry FM is Glycerol. Each possibility is a separate embodiment.

[0298] According to some embodiments, at least about 2.5-3.8% of the sweet taste substances, out of the total sweet taste substances, is Raffinose. For example, 2.5%, 2.6%, 2.7%, 2.8%, 2.9%, 3%, 3.1%, 3.2%, 3.3%, 3.4%, 3.5%, 3.6%, 3.7%, 3.8% of the sweet taste substances, out of the total sweet taste substances, is Raffinose. Each possibility is a separate embodiment.

[0299] According to some embodiments, at least about 0-4815 mg / lOOg dry FM is Raffinose. For example, 0, 230, 35, 40, 50, 100, 150, 200, 250, 500, 600, 637, 700, 750, 1000, 1120, 1500, 2000, 2500, 3000, 3078, 3500, 4000, 4500, 4815 mg / lOOg dry FM is Raffinose. Each possibility is a separate embodiment.

[0300] Sour substances

[0301] According to some embodiments, the sour taste substances may include one or more of: ascorbic acid, malic acid, Fumaric acid, lactic acid, succinic acid and / or citric acid. Each possibility is a separate embodiment.

[0302] According to some embodiments, the taste substances having a sour taste may further include one or more of: cis Aconitic acid, Pyruvic acid, and / or 2-Aminoadipic acid. Each possibility is a separate embodiment.

[0303] According to some embodiments, the taste substances having a sour taste are selected from ascorbic acid, malic acid, Fumaric acid, lactic acid, succinic acid, citric acid, and any combination thereof. Each possibility is a separate embodiment.

[0304] According to some embodiments, at least about 85-99% of the sour taste substances, out of the total sour taste substances, are selected from ascorbic acid, malic acid, Fumaric acid, lactic acid, succinic acid, citric acid, and any combination thereof. Each possibility is a separate embodiment. For example, 85%, 87%, 89%, 91%, 92%, 93%, 94%, 95%, 96%, 98%, 98.6%, 99% of the sour taste substances, out of the total sour taste substances, are selected from ascorbic acid, malic acid, Fumaric acid, lactic acid, succinic acid, citric acid, and any combination thereof. Each possibility is a separate embodiment.

[0305] According to some embodiments, at least about 35-55% of the sour taste substances, out of the total sour taste substances, is Ascorbic acid. For example, 35%, 40%, 41%, 42%, 42%, 43%, 43.4%, 44%, 45%, 47%, 49%, 51%, 53%, 55% of the sour taste substances, out of the total sour taste substances, is Ascorbic acid. Each possibility is a separate embodiment. According to some embodiments, at least about 0.9-1.4% of the sour taste substances, out of the total sour taste substances, is Ascorbic acid. For example, 0.9%, 1%, 1.1%, 1.2%, 1.3%, 1.4% of the sour taste substances, out of the total sour taste substances, is Ascorbic acid. Each possibility is a separate embodiment.

[0306] According to some embodiments, at least about 0.1-20 mg / lOOg dry FM is Ascorbic acid. For example, 0.1, 0.2, 0.3, 0.36, 0.4, 0.5, 0.7, 0.9, 1, 2, 3, 3.4, 4, 5, 7, 9, 11, 13, 16, 19, 20 mg / lOOg dry FM is Ascorbic acid. Each possibility is a separate embodiment. According to some embodiments, at least about 0-128 mg / lOOg dry FM is Ascorbic acid. For example, 0.1, 0.2, 0.3, 0.4, 0.5, 0.7, 0.9, 1, 2, 3, 4, 5, 7, 9, 11, 13, 16, 19, 20, 30, 30.5, 40, 50, 60, 70, 80, 90, 100, 110, 120, 128 mg / lOOg dry FM is Ascorbic acid. Each possibility is a separate embodiment.

[0307] According to some embodiments, at least about 5-20% of the sour taste substances, out of the total sour taste substances, is Malic acid. For example, 5%, 7%, 9%, 10%, 12%, 13%, 14%, 15%, 16%, 18%, 20% of the sour taste substances, out of the total sour taste substances, is Malic acid. Each possibility is a separate embodiment. According to some embodiments, at least about 13.8-20.6% of the sour taste substances, out of the total sour taste substances, is Malic acid. For example, 13.8%, 13.9%, 14%, 14.1%, 14.2%, 14.3%, 14.4%, 14.5%, 15%, 15.5%, 16%, 16.5%, 17%, 17.2%, 17.5%, 18%, 18.5%, 19%, 19.5%, 20%, 20.6% of the sour taste substances, out of the total sour taste substances, is Malic acid. Each possibility is a separate embodiment.

[0308] According to some embodiments, at least about 0.05-10 mg / lOOg dry FM is Malic acid. For example, 0.05, 0.1, 0.15, 0.16, 0.17, 0.18, 0.2, 0.4, 0.6, 0.8, 1, 1.1, 1.2, 1.5, 2, 2.5 mg / lOOg dry FM is Malic acid. Each possibility is a separate embodiment. According to some embodiments, at least about 6-2704 mg / lOOg dry FM is Malic acid. For example, 6, 10, 20, 30, 40, 50, 100, 150, 200, 250, 300, 350, 400, 448, 450, 500, 550, 600, 650, 700, 750, 800, 850, 900, 950, 1000, 1250, 1500, 1750, 2000, 2250, 2500, 2600, 2704 mg / lOOg dry FM is Malic acid. Each possibility is a separate embodiment.

[0309] According to some embodiments, at least about 6-20% of the sour taste substances, out of the total sour taste substances, is Fumaric acid. For example, 6%, 7%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 18%, 20% of the sour taste substances, out of the total sour taste substances, is Fumaric acid. Each possibility is a separate embodiment. According to some embodiments, at least about 18.3-27.4% of the sour taste substances, out of the total sour taste substances, is Fumaric acid. For example, 18.3%, 18.4%, 18.5%, 18.6%, 18.7%, 18.8%, 18.9%, 19%, 20%, 21%, 22%, 22.8%, 23%, 24%, 25%, 26%, 27%, 27.4% of the sour taste substances, out of the total sour taste substances, is Fumaric acid. Each possibility is a separate embodiment.

[0310] According to some embodiments, at least about 0.05-10 mg / lOOg dry FM is Fumaric acid. For example, 0.05, 0.1, 0.13, 0.15, 0.16, 0.18, 0.2, 0.4, 0.6, 0.8, 0.9, 0.94, 1, 1.5, 2, 2.1, 2.2, 2.3, 2.5, 3, 6, 9, 10 mg / lOOg dry FM is Fumaric acid. Each possibility is a separate embodiment. According to some embodiments, at least about 0-13681 mg / lOOg dry FM is Fumaric acid. For example, 0.05, 0.1, 0.13, 0.15, 0.16, 0.18, 0.2, 0.4, 0.6, 0.8, 0.9, 0.94, 1, 10, 50, 100, 150, 200, 250, 300, 350, 400, 450, 500, 550, 595, 600, 650, 700, 800, 900, 1000, 2500, 5000, 7500, 10000, 12000, 13000, 13681 mg / lOOg dry FM is Fumaric acid. Each possibility is a separate embodiment.

[0311] According to some embodiments, at least about 3-18% of the sour taste substances, out of the total sour taste substances, is Lactic acid. For example, 3%, 6%, 7%, 9%, 10%, 10.4%, 11%, 12%, 13%, 14%, 15%, 16%, 18% of the sour taste substances, out of the total sour taste substances, is Lactic acid. Each possibility is a separate embodiment. According to some embodiments, at least about 16-25% of the sour taste substances, out of the total sour taste substances, is Lactic acid. For example, 16%, 17%, 18%, 19%, 20%, 20.6%, 21%, 22%, 23%, 24%of the sour taste substances, out of the total sour taste substances, is Lactic acid. Each possibility is a separate embodiment.

[0312] According to some embodiments, at least about 0.05-6 mg / lOOg dry FM is Lactic acid. For example, 0.05, 0.1, 0.15, 0.2, 0.25, 0.3, 0.35, 0.4, 0.6, 0.8, 0.82, 0.9, 1, 1.2, 1.3, 1.4, 1.5, 2, 3, 4, 5, 6 mg / lOOg dry FM is Lactic acid. Each possibility is a separate embodiment. According to some embodiments, at least about 247-1567 mg / lOOg dry FM is Lactic acid. For example, 247, 250, 300, 350, 400, 450, 500, 535, 550, 600, 650, 700, 750, 800, 850, 900, 950, 1000, 1100, 1200, 1300, 1400, 1500, 1567 mg / lOOg dry FM is Lactic acid. Each possibility is a separate embodiment.

[0313] According to some embodiments, at least about 3-18% of the sour taste substances, out of the total sour taste substances, is Succinic acid. For example, 3%, 6%, 7%, 9%, 10%, 10.3%, 11%, 12%, 13%, 14%, 15%, 16%, 18% of the sour taste substances, out of the total sour taste substances, is Succinic acid. Each possibility is a separate embodiment. According to some embodiments, at least about 13-19% of the sour taste substances, out of the total sour taste substances, is Succinic acid. For example, 13%, 14%, 15%, 16%, 17%, 18%, 19% of the sour taste substances, out of the total sour taste substances, is Succinic acid. Each possibility is a separate embodiment.

[0314] According to some embodiments, at least about 0.05-6 mg / lOOg dry FM is Succinic acid. For example, 0.05, 0.1, 0.15, 0.2, 0.25, 0.3, 0.35, 0.4, 0.47, 0.5, 0.6, 0.8, 0.81, 0.9, 1, 1.18, 1.2, 1.3, 1.5, 2, 3, 4, 5, 6 mg / lOOg dry FM is Succinic acid. Each possibility is a separate embodiment. According to some embodiments, at least about 1.7-3292 mg / lOOg dry FM is Succinic acid. For example, 1.7, 2, 10, 50, 100, 200, 300, 400, 421, 450, 500, 550, 600, 1000, 1200, 1400, 1600, 1800, 2000, 2200, 2400, 2600, 2800, 3000, 3292 mg / lOOg dry FM is Succinic acid. Each possibility is a separate embodiment.

[0315] According to some embodiments, at least about 2-18% of the sour taste substances, out of the total sour taste substances, is Citric acid. For example, 2%, 3%, 6%, 7%, 8%, 8.7%, 9%, 10%, 12%, 14%, 16%, 18% of the sour taste substances, out of the total sour taste substances, is Citric acid. Each possibility is a separate embodiment. According to some embodiments, at least about 16-25% of the sour taste substances, out of the total sour taste substances, is Citric acid. For example, 16%, 17%, 18%, 19%, 20%, 20.6%, 21%, 22%, 23%, 24%, 25% of the sour taste substances, out of the total sour taste substances, is Citric acid. Each possibility is a separate embodiment.

[0316] According to some embodiments, at least about 0.02-5 mg / lOOg dry FM is Citric acid. For example, 0.02, 0.04, 0.06, 0.08, 0.09, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.68, 0.7, 0.8, 0.9, 1, 1.2, 1.3, 1.4, 1.5, 2, 3, 4, 5 mg / lOOg dry FM is Citric acid. Each possibility is a separate embodiment. According to some embodiments, at least about 247-1567 mg / lOOg dry FM is Citric acid. For example, 247, 250, 300, 350, 400, 450, 500, 535, 550, 600, 650, 700, 750, 800, 850, 900, 950, 1000, 1100, 1200, 1300, 1400, 1500, 1567 mg / lOOg dry FM is Citric acid. Each possibility is a separate embodiment.

[0317] Umami taste substances

[0318] According to some embodiments, the taste substances having umami taste may include one or more of: betaine, aspartic acid and / or Glutamic acid. Each possibility is a separate embodiment.

[0319] According to some embodiments, the taste substances having an umami taste may further include guanosine.

[0320] According to some embodiments, at least about 85-99% of the umami taste substances, out of the total umami taste substances, are selected from betaine, aspartic acid and Glutamic acid and any combination thereof. Each possibility is a separate embodiment. For example, 85%, 87%, 89%, 91%, 92%, 93%, 94%, 95%, 96%, 98%, 98.6%, 99% of the umami taste substances, out of the total umami taste substances, are selected from betaine, aspartic acid and Glutamic and any combination thereof. Each possibility is a separate embodiment.

[0321] According to some embodiments, at least about 85-100% of the umami taste substances, out of the total umami taste substances, are glutamic acid. For example, 85%, 87%, 89%, 91%, 92%, 93%, 94%, 95%, 96%, 98%, 98.9%, 99%, 100% of the umami taste substances, out of the total umami taste substances, are glutamic acid. Each possibility is a separate embodiment. According to some embodiments, at least about 17-26% of the umami taste substances, out of the total umami taste substances, are glutamic acid. For example, 17%, 18%, 19%, 20%, 21%, 21.4%, 22%, 23%, 24%, 25%, 26% of the umami taste substances, out of the total umami taste substances, are glutamic acid. Each possibility is a separate embodiment.

[0322] According to some embodiments, at least about 1-400 mg / lOOg dry FM is glutamic acid. For example, 1, 2, 4, 6, 7, 7.4, 8, 9, 10, 20, 30, 40, 50, 100, 120, 130, 133, 134, 135, 140, 150, 200, 250, 300, 320, 330, 340, 348, 349, 350, 360, 370, 390, 400 mg / lOOg dry FM is glutamic acid. Each possibility is a separate embodiment. According to some embodiments, at least about 0.4-1623 mg / lOOg dry FM is glutamic acid. For example, 0.4, 1, 2, 4, 6, 7, 7.4, 8, 9, 10, 20, 30, 40, 50, 100, 120, 130, 133, 134, 135, 140, 150, 200, 250, 300, 320, 330, 340, 348, 349, 350, 360, 370, 390, 400, 492, 500, 550, 600, 650, 700, 750, 800, 850, 900, 950, 1000, 1100, 1200, 1300, 1400, 1500, 1600, 1623 mg / lOOg dry FM is glutamic acid. Each possibility is a separate embodiment.

[0323] According to some embodiments, at least about 49-75% of the umami taste substances, out of the total umami taste substances, are Betaine. For example, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 62.3%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75% of the umami taste substances, out of the total sour taste substances, are Betaine. Each possibility is a separate embodiment.

[0324] According to some embodiments, at least about 0.1-9209 mg / lOOg dry FM is Betaine. For example, 0.1, 1, 2, 4, 6, 7, 7.4, 8, 9, 10, 20, 30, 40, 50, 100, 120, 130, 133, 134, 135, 140, 150, 200, 250, 300, 320, 330, 340, 348, 349, 350, 360, 370, 390, 400, 492, 500, 550, 600, 650, 700, 750, 800, 850, 900, 950, 1000, 1100, 1200, 1300, 1400, 1434, 1500, 1600, 1700, 2000, 2500, 3000, 3500, 4000, 4500, 5000, 5500, 6000, 6500, 7000, 7500, 8000, 8500, 9000, 9209 mg / lOOg dry FM is Betaine. Each possibility is a separate embodiment.

[0325] According to some embodiments, at least about 12-18% of the umami taste substances, out of the total umami taste substances, are Aspartic acid. For example, 12%, 13%, 14%, 15%, 15.1%, 16%, 17%, 18% of the umami taste substances, out of the total sour taste substances, are Aspartic acid. Each possibility is a separate embodiment.

[0326] According to some embodiments, at least about 1.3-2194 mg / lOOg dry FM is Aspartic acid. For example, 1.3, 2, 4, 6, 7, 7.4, 8, 9, 10, 20, 30, 40, 50, 100, 120, 130, 133, 134, 135, 140, 150, 200, 250, 300, 320, 330, 340, 347, 350, 360, 370, 390, 400, 492, 500, 550, 600, 650, 700, 750, 800, 850, 900, 950, 1000, 1100, 1200, 1300, 1400, 1434, 1500, 1600, 1700, 2000, 2100, 2194 mg / lOOg dry FM is Aspartic acid. Each possibility is a separate embodiment.

[0327] Koku taste substances

[0328] According to some embodiments, the koku taste substances may include one or more of: gamma-Glutamyl-valyl-glycine, Ornithine, gamma-glutamyl-Glycine, gamma-glutamyl- Phenylalanine, gamma-glutamyl-Lysine, gamma-glutamyl-tyrosine, and / or gamma-glutamyl- Proline. Each possibility is a separate embodiment.

[0329] According to some embodiments, the koku taste substances may further include one or more of: gamma-glutamyl-Glutamine, gamma-glutamyl-glutamic acid, gamma-glutamyl- Serine, gamma-glutamyl-Arginine, gamma-glutamyl-valine and / or gamma-glutamyl- Methionine. Each possibility is a separate embodiment.

[0330] According to some embodiments, the taste substances having koku taste are selected from: gamma-Glutamyl-valyl-glycine, Ornithine, gamma-glutamyl-Glycine, gamma-glutamyl- Phenylalanine, gamma-glutamyl-Lysine, gamma-glutamyl-tyrosine, gamma-glutamyl-Proline, and any combination thereof. Each possibility is a separate embodiment.

[0331] According to some embodiments, at least about 85-100% of the koku taste substances, out of the total koku taste substances, are selected from gamma-Glutamyl-valyl- glycine, Ornithine, gamma-glutamyl-Glycine, gamma-glutamyl-Phenylalanine, gamma- glutamyl-Lysine, gamma-glutamyl-tyrosine, gamma-glutamyl-Proline, and any combination thereof. Each possibility is a separate embodiment. For example, 85%, 87%, 89%, 91%, 93%, 94%, 95%, 96%, 98%, 98.9%, 99%, 100% of the koku taste substances, out of the total koku taste substances, are selected from gamma-Glutamyl-valyl-glycine, Ornithine, gamma- glutamyl-Glycine, gamma-glutamyl-Phenylalanine, gamma-glutamyl-Lysine, gamma- glutamyl-tyrosine, gamma-glutamyl-Proline, and any combination thereof. Each possibility is a separate embodiment.

[0332] According to some embodiments, at least about 45-70% of the koku taste substances, out of the total koku taste substances, is gamma-Glutamyl-valyl-glycine. For example, 45%, 47%, 49%, 50%, 52%, 24%, 56%, 57%, 58%, 58.2%, 59%, 60%, 61%, 63%, 65%, 70% of the koku taste substances, out of the total koku taste substances, is gamma-Glutamyl-valyl-glycine. Each possibility is a separate embodiment. According to some embodiments, at least about 1.5-2.3% of the koku taste substances, out of the total koku taste substances, is gamma- Glutamyl-valyl-glycine. For example, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, 2%, 2.1%, 2.2%, 2.3% of the koku taste substances, out of the total koku taste substances, is gamma-Glutamyl-valyl- glycine. Each possibility is a separate embodiment.

[0333] According to some embodiments, at least about 0.05-1 mg / lOOg dry FM is gamma- Glutamyl-valyl-glycine. For example, 0.05, 0.07, 0.09, 0.1, 0.13, 0.15, 0.17, 0.19, 0.2, 0.22, 0.24, 0.26, 0.28, 0.3, 0.33, 0.36, 0.37, 0.38, 0.4, 0.5, 0.6, 0.8, 1 mg / lOOg dry FM is gamma- Glutamyl-valyl-glycine. Each possibility is a separate embodiment. According to some embodiments, at least about 0-10.5 mg / lOOg dry FM is gamma-Glutamyl-valyl-glycine. For example, 0.05, 0.07, 0.09, 0.1, 0.13, 0.15, 0.17, 0.19, 0.2, 0.22, 0.24, 0.4, 0.5, 0.6, 0.8, 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 5.5, 6, 6.5, 7, 7.5, 8, 8.5, 9, 9.5, 10, 10.5 mg / lOOg dry FM is gamma- Glutamyl-valyl-glycine. Each possibility is a separate embodiment.

[0334] According to some embodiments, at least about 7-25% of the koku taste substances, out of the total koku taste substances, is Ornithine. For example, 7%, 9%, 11%, 12%, 13%, 14%, 14.3%, 15%, 16%, 18%, 20%, 21%, 23%, 25% of the koku taste substances, out of the total koku taste substances, is Ornithine. Each possibility is a separate embodiment. According to some embodiments, at least about50-75% of the koku taste substances, out of the total koku taste substances, is Ornithine. For example, 0%, 51%, 52%, 53%, 54.5%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 62.3%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75% of the koku taste substances, out of the total koku taste substances, is Ornithine. Each possibility is a separate embodiment.

[0335] According to some embodiments, at least about 0.005-1 mg / lOOg dry FM is Ornithine. For example, 0.005, 0.007, 0.009, 0.010, 0.011, 0.012, 0.013, 0.014, 0.016, 0.018, 0.02, 0.04, 0.05, 0.058, 0.06, 0.08, 0.1, 0.12, 0.14, 0.15, 0.16, 0.18, 0.2, 0.4, 0.6, 0.8, 1 mg / lOOg dry FM is Ornithine. Each possibility is a separate embodiment. According to some embodiments, at least about 0.17-382mg / 100g dry FM is Ornithine. For example, 0.17, 0.18, 0.2, 0.4, 0.6, 0.8, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 98.7, 100, 120, 140, 160, 180, 200, 220, 240, 260, 280, 300, 320, 340, 360, 380, 382 mg / lOOg dry FM is Ornithine. Each possibility is a separate embodiment.

[0336] According to some embodiments, at least about 2-20% of the koku taste substances, out of the total koku taste substances, is gamma-glutamyl-Glycine. For example, 2%, 4%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 15%, 17%, 19%, 20% of the koku taste substances, out of the total koku taste substances, is gamma-glutamyl-Glycine. Each possibility is a separate embodiment. According to some embodiments, at least about 2.2-3.2% of the koku taste substances, out of the total koku taste substances, is gamma-glutamyl-Glycine. For example, 2.2%, 2.3%, 2.4%, 2.5%, 2.6%, 2.7%, 2.8%, 2.9%, 3%, 3.1%, 3.2% of the koku taste substances, out of the total koku taste substances, is gamma-glutamyl-Glycine. Each possibility is a separate embodiment.

[0337] According to some embodiments, at least about 0.005-0.2 mg / lOOg dry FM is gamma- glutamyl-Glycine. For example, 0.005, 0.007, 0.009, 0.010, 0.012, 0.014, 0.016, 0.018, 0.02, 0.028, 0.03, 0.04, 0.044, 0.05, 0.06, 0.065, 0.07, 0.08, 0.1, 0.2, mg / lOOg dry FM is gamma- glutamyl-Glycine. Each possibility is a separate embodiment. According to some embodiments, at least about 0-10.7 mg / lOOg dry FM is gamma-glutamyl-Glycine. For example, 0.005, 0.007, 0.009, 0.010, 0.012, 0.014, 0.016, 0.018, 0.02, 0.028, 0.03, 0.04, 0.044, 0.05, 0.06, 0.065, 0.07, 0.08, 0.1, 0.2, 0.5, 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.2, 4.26, 4.3, 4.5, 5, 5.5, 6, 6.5, 7, 7.5, 8, 8.5, 9, 9.5, 10, 10.5, 10.7 mg / lOOg dry FM is gamma-glutamyl-Glycine. Each possibility is a separate embodiment.

[0338] According to some embodiments, at least about 0.5-10% of the koku taste substances, out of the total koku taste substances, is gamma-glutamyl-Glutamine. For example, 0.5%, 0.7%, 0.9%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 3.9%, 4%, 4.5%, 5%, 7%, 9%, 10% of the koku taste substances, out of the total koku taste substances, is gamma-glutamyl-Glutamine. Each possibility is a separate embodiment. According to some embodiments, at least about fl- 16.5% of the koku taste substances, out of the total koku taste substances, is gamma- glutamyl-Lysine. For example, 11%, 12%, 13%, 13.8%, 14%, 15%, 16%, 16.5% of the koku taste substances, out of the total koku taste substances, is gamma-glutamyl-Lysine. Each possibility is a separate embodiment.

[0339] According to some embodiments, at least about 0.005-0.2 mg / lOOg dry FM is gamma- glutamyl-Glutamine. For example, 0.005, 0.007, 0.009, 0.010, 0.012, 0.014, 0.016, 0.018, 0.02, 0.025, 0.03, 0.035, 0.04, 0.05, 0.07, 0.09, 0.1, 0.2 mg / lOOg dry FM is gamma-glutamyl- Glutamine. Each possibility is a separate embodiment. According to some embodiments, at least about 0-115mg / 100g dry FM is gamma-glutamyl-Lysine. For example, 0,0.005, 0.02, 0.05, 0.07, 0.09, 0.1, 0.2, 0.5, 1, 5, 10, 15, 20, 21.8, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, 100, 105, 110, 115 mg / lOOg dry FM is gamma-glutamyl-Lysine. Each possibility is a separate embodiment.

[0340] According to some embodiments, at least about 0.5-10% of the koku taste substances, out of the total koku taste substances, is gamma-glutamyl-Phenylalanine. For example, 0.5%, 0.7%, 0.9%, 1%, 1.5%, 2%, 2.5%, 3%, 3.2%, 3.5%, 4%, 4.5%, 5%, 7%, 9%, 10% of the koku taste substances, out of the total koku taste substances, is gamma-glutamyl-Phenylalanine. Each possibility is a separate embodiment. According to some embodiments, at least about 3.6- 5.3% of the koku taste substances, out of the total koku taste substances, is gamma-glutamyl- Phenylalanine. For example, 3.6%, 3.7%, 3.8%, 3.9%, 4%, 4.1%, 4.2%, 4.3%, 4.4%, 4.5%, 4.6%, 4.7%, 4.8%, 4.9%, 5%, 5.1%, 5.2%, 5.3% of the koku taste substances, out of the total koku taste substances, is gamma-glutamyl-Phenylalanine. Each possibility is a separate embodiment.

[0341] According to some embodiments, at least about 0.001-0.2 mg / lOOg dry FM is gamma- glutamyl-Phenylalanine. For example, 0.001, 0.002, 0.003, 0.004, 0.005, 0.006, 0.007, 0.009, 0.010, 0.012, 0.013, 0.014, 0.016, 0.018, 0.02, 0.025, 0.03, 0.035, 0.04, 0.05, 0.07, 0.09, 0.1, 0.2 mg / lOOg dry FM is gamma-glutamyl-Phenylalanine. Each possibility is a separate embodiment. According to some embodiments, at least about 0-52.4 mg / lOOg dry FM is gamma-glutamyl-Phenylalanine. For example, 0,0.001, 0.002, 0.003, 0.004, 0.005, 0 0.010, 0.02, 0.025, 0.05, 0.1, 0.2, 0.5, 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 5.5, 6, 6.5, 7, 7.05, 7.5, 8, 10, 15, 20, 25, 30, 35, 40, 45, 50, 52.4 mg / lOOg dry FM is gamma-glutamyl-Phenylalanine. Each possibility is a separate embodiment.

[0342] According to some embodiments, at least about 0.5-10% of the koku taste substances, out of the total koku taste substances, is gamma-glutamyl-Tyrosine. For example, 0.5%, 0.7%, 0.9%, 1%, 1.5%, 2%, 2.5%, 3%, 3.2%, 3.5%, 4%, 4.5%, 5%, 7%, 9%, 10% of the koku taste substances, out of the total koku taste substances, is gamma-glutamyl-Tyrosine. Each possibility is a separate embodiment. According to some embodiments, at least about 2.6- 3.9% of the koku taste substances, out of the total koku taste substances, is gamma-glutamyl- Tyrosine. For example, 2.5%, 2.6%, 3%, 3.1%, 3.2%, 3.3%, 3.4%, 3.5%, 3.6%, 3.7%, 3.8%, 3.9% of the koku taste substances, out of the total koku taste substances, is gamma-glutamyl- Tyrosine. Each possibility is a separate embodiment.

[0343] According to some embodiments, at least about 0.001-0.2 mg / lOOg dry FM is gamma- glutamyl-Tyrosine. For example, 0.001, 0.002, 0.003, 0.004, 0.005, 0.006, 0.007, 0.009, 0.010, 0.011, 0.012, 0.013, 0.014, 0.016, 0.018, 0.02, 0.025, 0.03, 0.035, 0.04, 0.05, 0.07, 0.09, 0.1, 0.2 mg / lOOg dry FM is gamma-glutamyl-Tyrosine. Each possibility is a separate embodiment. According to some embodiments, at least about 0-35 mg / lOOg dry FM is gamma-glutamyl- Tyrosine. For example, 0.001, 0.002, 0.003, 0.004, 0.005, 0, 0.010, 0.02, 0.025, 0.05, 0.1, 0.2, 0.5, 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 5.1, 5.5, 6, 6.5, 7, 7.5, 8, 10, 15, 20, 25, 30, 35 mg / lOOg dry FM is gamma-glutamyl-Tyrosine. Each possibility is a separate embodiment.

[0344] According to some embodiments, at least about 0.5-10% of the koku taste substances, out of the total koku taste substances, is gamma-glutamyl-Glutamic acid. For example, 0.5%, 0.7%, 0.9%, 1%, 1.5%, 2%, 2.5%, 3%, 3.2%, 3.5%, 4%, 4.5%, 5%, 7%, 9%, 10% of the koku taste substances, out of the total koku taste substances, is gamma-glutamyl-Glutamic acid. Each possibility is a separate embodiment. According to some embodiments, at least about 3.2- 4.9% of the koku taste substances, out of the total koku taste substances, is gamma-glutamyl- valine. For example, 3.2%, 3.3%, 3.4%, 3.5%, 3.6%, 3.7%, 3.8%, 3.9%, 4%, 4.1%, 4.2%, 4.3%, 4.4%, 4.5%, 4.6%, 4.7%, 4.8%, 4.9% of the koku taste substances, out of the total koku taste substances, is gamma-glutamyl-valine. Each possibility is a separate embodiment.

[0345] According to some embodiments, at least about 0.001-0.1 mg / lOOg dry FM is gamma- glutamyl-Glutamic acid. For example, 0.001, 0.002, 0.003, 0.004, 0.005, 0.006, 0.007, 0.009, 0.010, 0.012, 0.014, 0.015, 0.016, 0.017, 0.018, 0.02, 0.025, 0.03, 0.035, 0.04, 0.05, 0.07, 0.09, 0.1 mg / lOOg dry FM is gamma-glutamyl-Glutamic acid. Each possibility is a separate embodiment. According to some embodiments, at least about 0-30 mg / lOOg dry FM is gamma-glutamyl-valine. For example, 0.001, 0.002, 0.003, 0.004, 0.005, 0, 0.010, 0.02, 0.025, 0.05, 0.1, 0.2, 0.5, 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 5.1, 5.5, 6, 6.5, 7, 7.5, 8, 10, 15, 20, 25, 30 mg / lOOg dry FM is gamma-glutamyl-valine. Each possibility is a separate embodiment.

[0346] According to some embodiments, at least about 0.5-10% of the koku taste substances, out of the total koku taste substances, is gamma-glutamyl-Lysine. For example, 0.5%, 0.7%, 0.9%, 1%, 1.5%, 1.8%, 2%, 2.5%, 3%, 3.5%, 4%, 5%, 7%, 9%, 10% of the koku taste substances, out of the total koku taste substances, is gamma-glutamyl-Lysine. Each possibility is a separate embodiment.

[0347] According to some embodiments, at least about 0.001-0.1 mg / lOOg dry FM is gamma- glutamyl-Lysine. For example, 0.001, 0.002, 0.003, 0.004, 0.005, 0.006, 0.007, 0.008, 0.009, 0.010, 0.012, 0.014, 0.016, 0.018, 0.02, 0.03, 0.04, 0.05, 0.07, 0.09, 0.1 mg / lOOg dry FM is gamma-glutamyl-Lysine. Each possibility is a separate embodiment.

[0348] According to some embodiments, at least about 0.5-10% of the koku taste substances, out of the total koku taste substances, is gamma-glutamyl-Proline. For example, 0.5%, 0.7%, 0.9%, 1%, 1.3%, 1.5%, 1.8%, 2%, 2.5%, 3%, 3.5%, 4%, 5%, 7%, 9%, 10% of the koku taste substances, out of the total koku taste substances, is gamma-glutamyl-Proline. Each possibility is a separate embodiment.

[0349] According to some embodiments, at least about 0.001-0.05 mg / lOOg dry FM is gamma-glutamyl-Proline. For example, 0.001, 0.002, 0.0025, 0.003, 0.004, 0.005, 0.006, 0.007, 0.008, 0.009, 0.010, 0.012, 0.014, 0.016, 0.018, 0.02, 0.03, 0.04, 0.05 mg / lOOg dry FM is gamma-glutamyl-proline. Each possibility is a separate embodiment.

[0350] Long-lasting taste substances.

[0351] According to some embodiments, the long-lasting substances may include one or more of: N-acetylaspartic acid, N-acetylcytidine, N-Acetylphenylalanine Acetylserine, N- acetylglutamic acid, and / or N-acetylglycine. Each possibility is a separate embodiment.

[0352] According to some embodiments, the long-lasting taste substances may further include one or more of: N-Acetylcysteine, N-Acetylleucine, N-Acetyl-L-glutamine, N- Acetylasparagine, N-Acetylmethionine, and / or N-Acetylalanine. Each possibility is a separate embodiment.

[0353] According to some embodiments, the taste substances having long-lasting taste are selected from: N-acetylaspartic acid, N-acetylcytidine, N-Acetylphenylalanine Acetylserine, N-acetylglutamic acid, N-acetylglycine, and any combination thereof. Each possibility is a separate embodiment.

[0354] According to some embodiments, at least about 85-100% of the long-lasting taste substances, out of the total long-lasting taste substances, are selected from N-acetylaspartic acid, N-acetylcytidine, Acetylserine, N-acetylglutamic acid, N-Acetylphenylalanine N- acetylglycine, and any combination thereof. Each possibility is a separate embodiment. For example, 85%, 87%, 89%, 91%, 93%, 94%, 95%, 96%, 98%, 98.9%, 99%, 100% of the long- lasting taste substances, out of the total long-lasting taste substances, are selected from N- acetylaspartic acid, N-acetylcytidine, N-acetylcysteine, Acetylserine, N-acetylglutamic acid, N- acetylglycine, and any combination thereof. Each possibility is a separate embodiment.

[0355] According to some embodiments, at least about 45-60% of the long-lasting taste substances, out of the total long-lasting taste substances, is N-Acetylaspartic acid. For example, 45%, 47%, 49%, 50%, 51%, 52%, 53%, 53.6%, 54%, 55%, 56%, 58%, 60% of the long- lasting taste substances, out of the total long-lasting taste substances, is N-Acetylaspartic acid. Each possibility is a separate embodiment. According to some embodiments, at least about 23-35% of the long-lasting taste substances, out of the total long-lasting taste substances, is N-Acetylaspartic acid. For example, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 29.4%, 30%, 31%, 32%, 33%, 34%, 35% of the long-lasting taste substances, out of the total long-lasting taste substances, is N-Acetylaspartic acid. Each possibility is a separate embodiment.

[0356] According to some embodiments, at least about 0.005-1.5 mg / lOOg dry FM is N- Acetylaspartic acid. For example, 0.005, 0.010, 0.03, 0.05, 0.07, 0.09, 0.10, 0.12, 0.14, 0.16, 0.18, 0.19, 0.2, 0.24, 0.26, 0.28, 0.3, 0.4, 0.6, 0.8, 1, 1.3, 1.5 mg / lOOg dry FM is N- Acetylaspartic acid. Each possibility is a separate embodiment. According to some embodiments, at least about 0-63 mg / lOOg dry FM is N-Acetylaspartic acid. For example, 0.005, 0.010, 0.03, 0.05, 0.07, 0.09, 0.10, 0.2, 0.3, 0.4, 0.6, 0.8, 1, 1.3, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 10, 11, 12, 13, 14, 15, 15.4, 15.5, 16, 20, 25, 30, 35, 40, 45, 50, 55, 60, 63 mg / lOOg dry FM is N-Acetylaspartic acid. Each possibility is a separate embodiment.

[0357] According to some embodiments, at least about 8-25% of the long-lasting taste substances, out of the total long-lasting taste substances, is N-Acetylcytidine. For example, 8%, 10%, 15%, 16%, 17%, 18%, 18.3%, 19%, 20%, 21%, 23%, 25% of the long-lasting taste substances, out of the total long-lasting taste substances, is N-Acetylcytidine. Each possibility is a separate embodiment. According to some embodiments, at least about 26-40% of the long-lasting taste substances, out of the total long-lasting taste substances, is N- Acetylcytidine. For example, 26%, 27%, 28%, 29%, 30%, 32%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40% of the long-lasting taste substances, out of the total long-lasting taste substances, is N-Acetylcytidine. Each possibility is a separate embodiment.

[0358] According to some embodiments, at least about 0.005-0.2 mg / lOOg dry FM is N- Acetylcytidine. For example, 0.005, 0.007, 0.009, 0.010, 0.015, 0.016, 0.017, 0.018, 0.019, 0.02, 0.03, 0.05, 0.07, 0.09, 0.10, 0.15, 0.18, 0.2 mg / lOOg dry FM is N-Acetylcytidine. Each possibility is a separate embodiment. According to some embodiments, at least about 0-183 mg / lOOg dry FM is N-Acetylcytidine. For example, 0.005, 0.010, 0.02, 0.05, 0.10, 0.2, 0.5, 1, 5, 10, 12, 13, 14, 15, 16, 17, 17.3, 17.5, 18, 19, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, 100, 110, 120, 130, 140, 150, 160, 170, 180, 183 mg / lOOg dry FM is N- Acetylcytidine. Each possibility is a separate embodiment.

[0359] According to some embodiments, at least about 14-22% of the long-lasting taste substances, out of the total long-lasting taste substances, is Acetylserine. For example, 14%, 15%, 16%, 17%, 18%, 18.1%, 19%, 20%21%,22% of the long-lasting taste substances, out of the total long-lasting taste substances, is Acetylserine. Each possibility is a separate embodiment. According to some embodiments, at least about 14-22% of the long-lasting taste substances, out of the total long-lasting taste substances, is Acetylserine. For example, 14%, 15%, 16%, 17%, 18%, 18.1%, 19%, 20%, 21%, 22% of the long-lasting taste substances, out of the total long-lasting taste substances, is Acetylserine. Each possibility is a separate embodiment.

[0360] According to some embodiments, at least about 0.18-67 mg / lOOg dry FM is N- Acetylserine. For example, 0.18, 0.2, 0.3, 0.4, 0.5, 1, 2, 4, 6, 8, 9, 9.46, 10, 11, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 67 mg / lOOg dry FM is N-Acetylserine. Each possibility is a separate embodiment.

[0361] According to some embodiments, at least about 5-8% of the long-lasting taste substances, out of the total long-lasting taste substances, is N-Acetylglycine. For example, 5%, 6%, 6.4%, 6.5%, 7% of the long-lasting taste substances, out of the total long-lasting taste substances, is N-Acetylglycine. Each possibility is a separate embodiment.

[0362] According to some embodiments, at least about 1-12 mg / lOOg dry FM is N- Acetylglycine. For example, 1.5, 2, 2.5, 3, 3.34, 3.5, 4, 4.5, 5.5, 6, 6.5, 7, 7.5, 8, 8.5, 9, 9.5, 10, 10.5, 11, 11.5, 12 mg / lOOg dry FM is N-Acetylglycine. Each possibility is a separate embodiment.

[0363] According to some embodiments, at least about 0.5-12% of the long-lasting taste substances, out of the total long-lasting taste substances, is N-Acetylglutamic acid. For example, 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 3.9%, 4%, 4.5%, 5%, 7%, 9%, 10%, 12% of the long-lasting taste substances, out of the total long-lasting taste substances, is N- Acetylglutamic acid. Each possibility is a separate embodiment. According to some embodiments, at least about 1.3-2% of the long-lasting taste substances, out of the total long- lasting taste substances, is N-Acetylglutamic acid. For example, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, 2% of the long-lasting taste substances, out of the total long-lasting taste substances, is N-Acetylglutamic acid. Each possibility is a separate embodiment.

[0364] According to some embodiments, at least about 0.001-0.2 mg / lOOg dry FM is N- Acetylglutamic acid. For example, 0.001, 0.002, 0.0027, 0.003, 0.005, 0.01, 0.014, 0.02, 0.03, 0.035, 0.038, 0.04, 0.05, 0.1, 0.15, 0.2 mg / lOOg dry FM is N-Acetylglutamic acid. Each possibility is a separate embodiment. According to some embodiments, at least about 0-7.5 mg / lOOg dry FM is N-Acetylglutamic acid. For example, 00.001, 0.002, 0.005, 0.01, 0.05, 0.1, 0.15, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.86, 0.9, 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 5.5, 6, 6.5, 7, 7.5 mg / lOOg dry FM is N-Acetylglutamic acid. Each possibility is a separate embodiment.

[0365] Astringent taste substances.

[0366] According to some embodiments, the astringent substances may include one or more of: tannins, chlorogenic acid, quinic acid and / or ferulic acid. Each possibility is a separate embodiment.

[0367] According to some embodiments, the taste substances having astringent taste are selected from: tannins, chlorogenic acid, ferulic acid, quinic acid and any combination thereof. Each possibility is a separate embodiment.

[0368] According to some embodiments, at least about 55-85% of the astringent taste substances, out of the total astringent taste substances, are Tannins. For example, 55%, 60%, 65%, 70%, 70.2%, 75%, 80%, 85% of the astringent taste substances, out of the total astringent taste substances, is Tannins. Each possibility is a separate embodiment. According to some embodiments, at least about 30-45% of the astringent taste substances, out of the total astringent taste substances, are Tannins. For example, 30%,31%,32%,33%,34%,35%,36%,37%,38%,38.2%,39%,40%,41%,42%,43%,44%,45%of the astringent taste substances, out of the total astringent taste substances, is Tannins. Each possibility is a separate embodiment.

[0369] According to some embodiments, at least about 0.3-10 mg / lOOg dry FM is Tannins. For example, 0.3, 0.5, 0.7, 0.8, 0.9, 1, 1.2, 1.25, 1.3, 1.4, 1.5, 1.6, 1.8, 2, 4, 5, 6, 8, 10 mg / lOOg dry FM is Tannins. Each possibility is a separate embodiment. According to some embodiments, at least about 0-1272 mg / lOOg dry FM is Tannins. For example, 0, 0.10.3, 0.5, 1, 1.5, 2, 4, 5, 6, 8, 10, 15, 20, 30, 50, 100, 150, 200, 230, 239, 240, 250, 300, 350, 400, 450, 500, 550, 600, 650, 700, 750, 800, 850, 900, 950, 1000, 1100, 1200, 1272 mg / lOOg dry FM is Tannins. Each possibility is a separate embodiment.

[0370] According to some embodiments, at least about 28-44%% of the astringent taste substances, out of the total astringent taste substances, are quinic acid. For example, 28%, 29%, 30%, 31%, 32%, 34%, 36.2%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44% of the astringent taste substances, out of the total astringent taste substances, is quinic acid. Each possibility is a separate embodiment. According to some embodiments, at least about 0.13-1387 mg / lOOg dry FM is quinic acid, example, 0.13.3, 0.5, 1, 1.5, 2, 4, 5, 6, 8, 10, 15, 20, 30, 50, 100, 150, 200, 226.7,230, 239, 240, 250, 300, 350, 400, 450, 500, 550, 600, 650, 700, 750, 800, 850, 900, 950, 1000, 1100, 1200, 1272, 1300,1387 mg / lOOg dry FM is quinic acid. Each possibility is a separate embodiment.

[0371] According to some embodiments, at least about 15-35% of the astringent taste substances, out of the total astringent taste substances, is Chlorogenic acid. Example, 15%, 20%, 22%, 24%, 25%, 26%, 27%, 27.2%, 27.5%, 28%, 29%, 30%, 32%, 34%, 35% of the astringent taste substances, out of the total astringent taste substances, is Chlorogenic acid. Each possibility is a separate embodiment. According to some embodiments, at least about 19-30% of the astringent taste substances, out of the total astringent taste substances, is Chlorogenic acid. Example, 19%, 20%, 21%, 22%, 23%, 24%, 24.7%, 25%, 26%, 27%, 28%, 29%, 30% of the astringent taste substances, out of the total astringent taste substances, is Chlorogenic acid. Each possibility is a separate embodiment.

[0372] According to some embodiments, at least about 0.01-7 mg / lOO dry FM is Chlorogenic acid. For example, 0.01, 0.02, 0.04, 0.05, 0.06, 0.07, 0.08, 0.1, 0.3, 0.4, 0.48, 0.5, 0.6, 0.8, 1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.8, 2, 4, 5, 6, 7 mg / lOOg dry FM is Chlorogenic acid. Each possibility is a separate embodiment. According to some embodiments, at least about 0-3291 mg / lOOg dry FM is Chlorogenic acid. For example, 0.01, 0.05, 0.1, 0.5, 1, 1.2, 1.3, 1.4, 1.5, 2, 4, 5, 10, 15, 50, 100, 110, 120, 130, 140, 150, 145, 155, 160, 180, 200, 500, 1000, 1500, 2000, 2500, 3000, 3200, 3291 mg / lOOg dry FM is Chlorogenic acid. Each possibility is a separate embodiment.

[0373] According to some embodiments, at least about 0.5-10% of the astringent taste substances, out of the total astringent taste substances, is Ferulic acid. Example, 0.5%, 1%, 1.5%, 2%, 2.6%, 3%, 3.5%, 4%, 6%, 7%, 9%, 10% of the astringent taste substances, out of the total astringent taste substances, is Ferulic acid. Each possibility is a separate embodiment. According to some embodiments, at least about 0.75-1.15%% of the astringent taste substances, out of the total astringent taste substances, is Ferulic acid. Example, 0.75%, 0.77%, 0.8%, 0.82%, 0.85%, 0.87%, 0.9%, 0.92%, 0.94%, 0.96%, 0.98%, 1%, 1.05%, 1.1%, 1.15% of the astringent taste substances, out of the total astringent taste substances, is Ferulic acid. Each possibility is a separate embodiment. According to some embodiments, at least about 0.01-0.5 mg / lOOg dry FM is Ferulic acid. For example, 0.01, 0.02, 0.03, 0.04, 0.045, 0.047, 0.05, 0.07, 0.09, 0.1, 0.2, 0.3, 0.4, 0.5 mg / lOOg dry FM is Ferulic acid. Each possibility is a separate embodiment. According to some embodiments, at least about 0-54 mg / lOOg dry FM is Ferulic acid. For example, 0,0.01, 0.05, 0.1, 0.5, 1, 2, 5, 5.9, 6, 8, 10, 15, 20, 25, 30, 35, 40, 45, 50, 54 mg / lOOg dry FM is Ferulic acid. Each possibility is a separate embodiment.

[0374] Metallic taste substances.

[0375] According to some embodiments, the metallic substances may include one or more of: Iron (Fe), Zinc (Zn), Manganese (Mn) and / or Copper (Cu). Each possibility is a separate embodiment.

[0376] According to some embodiments, the taste substances having metallic taste are selected from: Iron (Fe), Zinc (Zn), Manganese (Mn), Copper (Cu), and any combination thereof. Each possibility is a separate embodiment.

[0377] According to some embodiments, at least about 25-45% of the metallic taste substances, out of the total metallic taste substances, is Iron (Fe). Example, 29%, 30%, 31%, 32%, 34%, 35%, 36%, 36.4%, 36.9%, 37%, 38%, 40%, 41%, 43%, 45% of the metallic taste substances, out of the total metallic taste substances, is Iron (Fe). Each possibility is a separate embodiment.

[0378] According to some embodiments, at least about 0.5-20 mg / lOOg dry FM is Iron (Fe). For example, 0.5, 0.99,1, 2, 3, 3.5, 3.8, 4, 5, 6, 7, 7.2, 7.5, 8, 9, 1, 13, 15, 17, 19, 20 mg / lOOg dry FM is Iron (Fe). Each possibility is a separate embodiment.

[0379] According to some embodiments, at least about 25-45% of the metallic taste substances, out of the total metallic taste substances, is Zinc (Zn). Example, 25%, 27%, 29%, 30%, 31%, 32%, 32.7%, 33%, 34%, 35%, 36%,37%, 38%, 40%, 41%, 43%, 45% of the metallic taste substances, out of the total metallic taste substances, is Zinc (Zn). Each possibility is a separate embodiment.

[0380] According to some embodiments, at least about 0.5-20 mg / lOOg dry FM is Zinc (Zn). For example, 0.5, 1, 2, 2.5, 2.7, 3, 3.3, 3.5, 3.6, 3.7, 3.8, 4, 4.4, 5, 6, 7, 7.6, 8, 9, 1, 13, 15, 17, 19, 20 mg / lOOg dry FM is Zinc (Zn). Each possibility is a separate embodiment.

[0381] According to some embodiments, at least about 5-45% or at least about 1-30% of the metallic taste substances, out of the total metallic taste substances, is Manganese (Mn). Example, 1%, 3%, 5%, 7%, 9%, 10%, 12%, 13%, 14%, 15%, 16%, 17%, 17.3%, 18%, 19%, 20%, 21%, 23%, 25%, 27%, 29%, 30%, 32%, 34%, 36%, 38%, 40%, 41%, 43%, 45% of the metallic taste substances, out of the total metallic taste substances, is Manganese (Mn). Each possibility is a separate embodiment. According to some embodiments, at least about 13-22% or at least about 1-30% of the metallic taste substances, out of the total metallic taste substances, is Manganese (Mn). For example, 13%, 14%, 15%, 16%, 17%, 17.2%, 18%, 19%, 20%, 21%, of the metallic taste substances, out of the total metallic taste substances, is Manganese (Mn). Each possibility is a separate embodiment.

[0382] According to some embodiments, at least about 0.2-20 mg / lOOg dry FM is Manganese (Mn). For example, 0.2, 0.3, 0.4, 0.5, 1, 1.5, 1.8, 1.9,2, 2.3, 2.5, 3, 3.4, 3.5, 4, 5, 6, 7, 8, 9, 11, 13, 15, 17, 19, 20 mg / lOOg dry FM is Manganese (Mn). Each possibility is a separate embodiment.

[0383] According to some embodiments, at least about 5-25, e.g., 11-18% of the metallic taste substances, out of the total metallic taste substances, is Copper (Cu). Example, 5%, 7%, 9%, 10%, 11%, 12%, 13%, 13.6%, 14%, 15%, 16%, 18%, 20%, 22%, 24%, 25% of the metallic taste substances, out of the total metallic taste substances, is Copper (Cu). Each possibility is a separate embodiment.

[0384] According to some embodiments, at least about 0.1-10 mg / lOOg dry FM is Copper (Cu). For example, 0.1, 0.3, 0.5, 0.7, 0.9, 1.1, 1.3, 1.47,1.5,1.6, 1.7, 1.8, 1.9, 2, 2.3, 2.5, 3, 5, 7, 9, 10 mg / lOOg dry FM is Copper (Cu). Each possibility is a separate embodiment.

[0385] Heme-like substances

[0386] According to some embodiments, the Heme-like substances may include a complex of iron with a phenolic acid and / or a Tannin (alternatively referred to as plant polyphenols). Each possibility is a separate embodiment.

[0387] According to some embodiments, the Heme-like substances may include a complex of iron with one or more of: Quinic acid, Gallic acid, Syringic acid, Pyrogallol, Caffeic acid, Chlorogenic acid, and Tannic acid. Each possibility is a separate embodiment.

[0388] According to some embodiments, the taste substances having heme-like taste or heme-like flavor are iron (Fe) complexes selected from: Fe-Quinic acid, Fe-Gallic acid, Fe- Syringic acid, Fe-Pyrogallol, Fe-Caffeic acid, Fe-Chlorogenic acid, Fe-Tannic acid, and any combination thereof. Each possibility is a separate embodiment. According to some embodiments, at least about 0.001-2400 mg / lOOg dry FM is Caffeic acid For example, 0.001, 0.1, 1.0, 10, 72, 100, 200, 500, 750, 1000, 1500, 2000, 2400 mg / lOOg dry FM is Caffeic acid, complexed with at least about 0.59-19.3 mg / lOOg dry FM of Iron. For example, 0.59, 1.0, 2.0, 3.9, 5.0, 7.0, 10.0, 12.0, 14.0, 16.0, 18.0, 19.3 mg / lOOg dry FM is Iron. Each possibility is a separate embodiment.

[0389] According to some embodiments, at least about 0.001-3324 mg / lOOg dry FM is Chlorogenic acid. For example, 0.001, 50, 100, 153, 200, 400, 800, 1200, 1600, 2000, 2400, 2800, 3324 mg / lOOg dry FM is Chlorogenic acid, complexed with at least about 0.59-19.3 mg / lOOg dry FM of Iron. For example, 0.59, 1.0, 2.0, 3.9, 5.0, 7.0, 10.0, 12.0, 14.0, 16.0, 18.0, 19.3 mg / lOOg dry FM is Iron. Each possibility is a separate embodiment.

[0390] According to some embodiments, at least about 0.001-1280 mg / lOOg dry FM is Tannic acid For example, 0.001, 1.0, 10, 50, 100, 243, 300, 500, 700, 900, 1100, 1280 mg / lOOg dry FM is Tannic acid, complexed with at least about 0.59-19.3 mg / lOOg dry FM of Iron. For example, 0.59, 1.0, 2.0, 3.9, 5.0, 7.0, 10.0, 12.0, 14.0, 16.0, 18.0, 19.3 mg / lOOg dry FM is Iron. Each possibility is a separate embodiment.

[0391] In some embodiments, a heme-like and metallic taste substances collectively contribute to a "meaty-like" flavor.

[0392] According to some embodiments, the flavor material comprises at least about 75% non-volatile substances having a sweet taste, about 10% non-volatile substances having a umami taste, about 1% non-volatile substances having a metallic taste, about 0.8% nonvolatile substances having a bitter taste, about 0.5% non-volatile substances having a sour taste, about 0.03% non-volatile substances having an astringent taste, about 0.03% nonvolatile substances having a koku taste and about 0.03% non-volatile substances having a long-lasting taste out of the total amount of non-volatile substances. Each possibility is a separate embodiment. According to some embodiments, the flavor material comprises at least about 69% non-volatile substances having a sweet taste, about 8% non-volatile substances having a umami taste, about 0.05% non-volatile substances having a metallic taste, about 12% non-volatile substances having a bitter taste, about 9% non-volatile substances having a sourtaste, about 1.6% non-volatile substances having an astringent taste, about 0.5% non-volatile substances having a koku taste and about 0.2% non-volatile substances having a long-lasting taste out of the total amount of non-volatile substances. Each possibility is a separate embodiment.

[0393] According to some embodiments, the composition further comprises a flavor base in which the flavor material is blended with each other and / or with additional materials in order to create particular flavor profiles, which may be geared toward particular food applications. According to some embodiments, the flavor base / solution is plant-based (vegeta ria n / vega n / a ni ma l-f ree-protei n ) .

[0394] As used herein, the term "flavor base" refers to a combination of all the usual art- recognized ingredients required for the particular consumable composition including the composition detailed above, in addition to other consumable materials such as fruit and / or vegetable concentrates, wine concentrate, yeast products, yeast extracts, natural flavor materials, spices, extracts, botanicals, salt, and the like.

[0395] According to some embodiments, the food product may be a ready-to-cook food product, stew, sauce, and / or condiment.

[0396] The following examples are included to demonstrate examples of certain preferred embodiments of the invention. It should be appreciated by those of skill in the art that the techniques disclosed in the examples that follow represent approaches the inventors have found function well in the practice of the invention, and thus can be considered to constitute examples of preferred modes for its practice. However, those of skill in the art should, in light of the present disclosure, appreciate that many changes can be made in the specific embodiments that are disclosed and still obtain a like or similar result without departing from the spirit and scope of the invention.

[0397] EXAMPLES

[0398] In the following examples, the coffee beans and / or coffee beans products derived flavor material demonstrated a characteristic volatile and non-volatile metabolites fingerprint. The metabolites were identified and divided into groups of non-volatile substances: sweet substances, umami substances, metallic substances, bitter substances, sour substances, astringent substances, koku substances and long-lasting substances, and groups of volatile aroma compounds: creamy, nutty, pungent and rancid, earthy, citrus and smoky. The absolute concentration in 100 g of dry FM / product and the percentage of each non-volatile metabolite / substance (i.e., sweet, umami, metallic, bitter, sour, astringent, koku and long-lasting substances) was calculated using calibration curves of authentic standards, or surrogate standards. For each substance, a linear calibration curve was calculated by plotting the known concentrations of the standards vs. the area under the curve of each chromatographic signal. The concentration of each non-volatile molecule of the flavor materials was calculated by integrating the area under the curve of the signal, placing the value in the linear equation, and extracting the concentration. The obtained concentrations were multiplied bya factorthat considers the amount of water in the flavor material to obtain the absolute amount of each substance presented in mg / 100 g of dry matter.

[0399] Example 1 - Identification of non-volatile fingerprints of coffee beans and coffee beans products fermentation-derived flavor materials (FMs)

[0400] The coffee beans and coffee beans products fermentation-derived FMs were produced as follows:

[0401] 1. Production of Enzymatic Biocatalyst: Dry or fresh coffee beans, coffee beans products, agro-industrial waste produced during any kind of coffee beans processing or use, and / or a product produced using coffee beans, were sterilized and hydrated so that the water content of resulting broth is between 20% and 75%, and inoculated with one or more microorganisms (e.g. bacteria and / or fungi). The microorganism(s) were grown on said substrate, (for example, a strain of lactobacillus (for example. Lactobacillus bulgaricus) was grown on a combination of a coffee product and a legume; and or a type of or group of strains of filamentous fungi (for example, T richoderma spp) were grown on a combination of coffee beans and legumes (for example, lentils), or a combination of Trichoderma spp was grown along with Lepiota spp on a coffee waste stream combined with two grains (for example, wheat and rice, or any other combination of aforementioned substrates), for between 12 and 300 hours under controlled water content, temperature, and oxygen availability. For example, humidity was regulated at between 40 to 99% RH, temperature was regulated at between 20°C and 60°C (for example, 40°C), and oxygen was regulated at between 0 and 75% (for example, 30%), with or without agitation, which in turn can be either continuous or intermittent. 2. Preparation of secondary substrate: The secondary substrate was produced from said biocatalyst, mixed with additional plant matter, including: coffee beans and / or coffee beans products, or related agro-industrial side or waste streams, other agro-industrial side streams, or any other substrates, such as cereal grains and / or legumes and / or seeds, nuts, and / or plant, and / or vegetable, and / or fruit, and / or other similar plant materials, and / or a product produced using one or more of the above. This secondary substrate was stored in a controlled environment with a temperature range of 20-80°C (for example, 40°C), for between 1 and 360 days (for example, 150 days).

[0402] 3. Finally, the dry matter was separated out using commonly known methods, and the resulting solution was concentrated as known in the art.

[0403] Non-volatile analysis was performed using Liquid Chromatography-Mass Spectrometry (LC-MS). Samples preparation was conducted as follows: 100 mg (±5%) of each weighted accurately into a 1.5 ml Eppendorf tube and diluted with 1 ml of extraction mixture (Methanol: Acetonitrile: Water at a ratio of 5:3:2 respectively). The samples were vortexed for 10 minutes. The samples were centrifuged for 15 minutes at over 10000 RPM, and the supernatant was collected and diluted further on x20 taking 50 pL of sup and diluting with 950 pL of metabolites extraction mix (same solution).

[0404] LC-MS metabolomic analysis was performed as described in Mackay GM, et al. (Analysis of Cell Metabolism Using LC-MS and Isotope Tracers. Methods Enzymol 2015, 561, 171-196); Briefly, Agilent Technologies 1200 Series High-performance liquid chromatography (HPLC) system coupled to an Exactive Benchtop Orbitrap Mass Spectrometer (Thermo Fisher Scientific) was used. Resolution was set to 25,000 at 4 Hz and 200 mass / charge ratio (m / z) with electrospray ionization and polarity switching mode to enable both positive and negative ions across a mass range of 60-1200 m / z. HPLC setup consisted of an iHILIC-(P) Classic column (150 mm x 2.1 mm, 5 pm; Hilicon). Five microliters of extracts were injected, and the compounds were separated using a mobile phase gradient of 15 min, starting at 20% aqueous (20 mmol / L ammonium carbonate adjusted to pH 9.2 with 0.1% of 25% ammonium hydroxide): 80% organic (Acetonitrile) and terminated with 20% Acetonitrile. The flow rate and column temperature were maintained at 0.2 mL / min and 45°C, respectively, for a total run time of 27 min. All metabolites were detected using a mass accuracy below 1 ppm. Thermo Xcalibur 2.1 was used for data acquisition. Skyline Daily ™ 23.1.1.353 was used for data analysis. Peak areas of metabolites were determined by using the exact mass of the singly charged ions. The peak areas of different metabolites were determined using Skyline Daily software, where metabolites were identified by the exact mass of the singly charged ion and by the known retention time, using an in-house MS library built by running commercial standards of all detected metabolites.

[0405] Calibration curves for most of the quantified molecules were prepared by weighing authentic standards in water into a stock solution which was diluted in different ratios further on to create a linear range of concentrations for each molecule. For gamma-glutamyl peptides, several of the Acetylated amino acids and some other additional compounds - the concentration was calculated using similar compound (surrogate standard): Gamma-Glutamyl peptides (Compatible amino acid). Dimethylarginine (Arginine), Theobromine & Paraxanthine (Caffeine), 3-Methyl-L-Histidine (Histidine), Homoserine (Serine), N(6)-Methyllysine (Lysine), Norvaline (Valine), Acetylserine (Serine), N-Acetylglutamic acid (Glutamic acid), N- Acetylphenylalanine (Phenylalanine), N-Acetylleucine (Leucine), N-Acetyl-L-glutamine (Glutamine), N-Acetylasparagine (Asparagine), N-Acetylmethionine (Methionine), N- Acetylalanine (Alanine).

[0406] In the Koku compounds, the concentration was calculated using a calibration curve of the matched amino acid at the end of peptide chain, assuming the ionization efficacy of the singly charged peptide is mostly determined by the end amino acids. For example: gammaglutamyl alanine concentration was determined by using an alanine calibration curve. Since calibration curves were prepared in water, the matrix effect was not taken into consideration while calculating absolute concentrations.

[0407] The analyses of tannin content were performed according to the ICARDA (International Center for Agricultural Research in the Dry Areas) method, with some modifications. 100 mg of sample were accurately weighed and dissolved in 10 mL distilled water. Solution was centrifuged, and supernatant was taken (original extract). A portion of 500 pL was mixed with 100 mg of Polyvinylpolypyrrolidone, vortex and incubate in a water bath at 40°C for 10 minutes. Sample was centrifuge at 13,300 rpm for 10 minutes, supernatant was kept. 42 pL of each one of the both - original extract and sample with Polyvinylpolypyrrolidone - were placed in a 96 well plate. 25 pL of Folin-Ciocalteu reagent were added and 125 pL of sodium carbonate solution 20% and gently pipetted. Plate was kept in darkness for 15 min and read at 725 nm with a BioTek, EPOCH-SN Spectrophotometer, Agilent Technologies Inc, Santa Clara, CA, USA. Quantification was carried out with calibration curve of Tannic acid standard which has undergone the same process.

[0408] In other examples, 25 mL of infusion were measured into 1 L conical flask, then 25 mL of indigo solution and 750 mL distilled deionized water was added. 0.1 N aqueous solution of potassium permanganate was used for titration until the blue-colored solution changed to green color. Then, few drops at a time until the solution becomes golden yellow were added. The standard solution of Indigo carmine is prepared as follows; 6 g Indigo carmine was dissolved in 500 mL of distilled deionized water by heating, after cooling 50 mL of 95-97% sulfuric acid was added, the solution was diluted to 1 L, and then filtered. The blank tests by titration of a mixture of 25 mL Indigo carmine solution and 750 mL double distilled water were carried out.

[0409] Metals were quantified by in house procedure, SOP 060.02: An Aliquot of a sample was weighed into a microwave digestion vessel. 4 mL of concentrated HNOs and 1 mL of 30% hydrogen peroxide (H2O2) were added to each digestion vessel. 0.1 mL of the 50 mg / L Au + Lu solution to each digestion vessel were added as well. Vessels were capped securely and placed into the microwave system. Samples were digested at a minimum temperature of 190°C for a minimum time of 10 min. Digested samples were analyzed by ICP-MS.

[0410] Mixtures of phenolic compounds and tannic acid were mixed with Iron sulfate for creation of molecular complexes. The complexes were created in two different concentrations for each compound: the average content in the flavor material and the maximal content as well. For the average content of Caffeic acid, a solution was prepared with 72 mg / 100 g Caffeic acid and 3.9 mg / 100 g of Iron. For the maximal content of caffeic acid, a solution was prepared with 2400 mg / 100 g Caffeic acid and 19.3 mg / 100 g of Iron. For the average content of Chlorogenic acid, a solution was prepared with 153 mg / 100 g with 3.9 mg / 100 g of Iron; For the maximal content of Chlorogenic acid, a solution was prepared with 3324 mg / 100 g Chlorogenic acid with 19.3 mg / 100 g of Iron; Forthe average content of Tannic acid, a solution was prepared with 243 mg / 100 g Tannic acid with 3.9 mg / 100 g of Iron; For the maximal content of Tannic acid, a solution was prepared with 1280 mg / 100 g Tannic acid with 19.3 mg / 100 g of Iron. The analysis was performed with BioTek, EPOCH-SN Spectrophotometer, Agilent Technologies Inc, Santa Clara, CA, USA. Gen5 3.12.08 was used for Data retrieval.

[0411] As seen from the bar graphs of Figs. 1-8 and 9A-B, and Tables 1-9, the herein disclosed coffee beans and coffee beans product derived flavor material presents a characteristic nonvolatile fingerprint comprising sweet, umami, metallic, bitter, sour, astringent, koku and long- lasting substances profiles.

[0412] The average minimal and maximal concentration values in mg / lOOg dry FM were calculated by analyzing a variety of flavor materials made with different substrates and strains described in the current invention and obtaining minimal and maximal values for each substance as well as an average value that represents all those flavor materials. Under each sub-flavor category (i.e., sweet, umami, metallic, bitter, sour, astringent, koku and long- lasting substances), the average percentage of each substance was calculated by dividing the average concentration with the sum of all substance's concentrations in its category (i.e., sweet, umami, metallic, bitter, sour, astringent, koku and long-lasting substance)

[0413] In each flavor / sub-flavor category (i.e., sweet, umami, metallic, bitter, sour, astringent, koku and long-lasting substances), the flavor molecules that were in the higher percentage were defined as "main", and the molecules that were present in lower percentage were defined as "others". Since taste is not linear, low percentage molecules may be significant for the overall flavor. Thus, such may be included in the flavor signature of the products.

[0414] Table 1. Non-volatile taste substances distribution. Average percentage of the taste substances detected in the coffee beans and coffee beans derived flavor material, out of the total non-volatile taste substances.

[0415] ** Out of the total non-volatile taste substances

[0416] *** The Average values are based on a variety of flavor products that were prepared as described herein.

[0417] As seen in Fig. 1 and in Table 1, the coffee beans and coffee beans products derived flavor material present an average non-volatile distribution characterized by about 68.8% non-volatile substances having a sweet taste, about 7.8% non-volatile substances having an umami taste, about 0.04% non-volatile substances having a metallic taste, about 12.4% nonvolatile substances having a bitter taste, about 8.8% non-volatile substances having a sour taste, about 2.1% non-volatile substances having an astringent taste, about 0.54% non- volatile substances having a koku taste and about 0.18% non-volatile substances having a long-lasting taste, out of the total amount of non-volatile substances.

[0418] Table 2. Bitter profile: Minimal and maximal values (in mg / lOOg dry FM) and average percentage (out of the total bitter substances) of the bitter taste substances detected in the coffee beans and coffee beans derived flavor material.

[0419] * Quantification carried out with a surrogate standard.

[0420] ** Out of the total bitter substances

[0421] *** The Average, minimal and maximal values are based on a variety of flavor products that were prepared as described herein.

[0422] As seen in Fig. 2 and in Table 2 the coffee beans and coffee beans products derived flavor material present an average bitter profile comprising at least about 86.5% of the bitter taste substances selected from Phenylalanine, Leucine, Isoleucine, Lysine, Valine, Tyrosine, Arginine, Cystine and Histidine.

[0423] As shown in Table 2, in the bitter profile, out of the total bitter substances, one metabolite was found in a significant percentage, with an average percentage of at least about 13%, namely Phenylalanine. Another metabolite was found with an average percentage of at least about 18%, namely Leucine. Another metabolite was found with an average percentage of about 17%, namely Isoleucine. Another metabolite was found with an average percentage of about 10%, namely Lysine. Two metabolites were found with an average percentage of about 6%, namely Histidine and Tyrosine. Another two metabolites were found with an average percentage of about 5%, namely Arginine and Histidine. Other bitter metabolites, namely Tryptophan, Caffeic acid, Methionine, N-Methyl-L-serine, Carnitine, Dimethylarginine, Theobromine and Paraxanthine, Uric acid. Catechol, 3-Methyl-L-Histidine, and Pyridoxal, were found with a total average percentage of about 13.5%, out of the total bitter substances.

[0424] As further shown in Table 2, in the bitter profile, one metabolite was found in significant amount, with a minimal amount of at least about 7 mg / lOOg dry FM, namely Leucine, and another four metabolites were found with a minimal amount of at least about 0.9 mg / lOOg dry FM, namely Phenylalanine, Isoleucine, Lysine and Valine. One metabolite was found in significant amount, with a minimal amount of at least about 1 mg / lOOg dry FM, namely Tyrosine. Another two metabolites were found with a minimal amount of at least about 3 mg / lOOg dry flavor material, namely Arginine and Histidine. The other bitter metabolites, namely Tryptophan, Caffeic acid, Methionine, N-Methyl-L-serine, Carnitine, Dimethylarginine, Theobromine & Paraxanthine, Uric acid, Catechol, 3-Methyl-L-Histidine, and Pyridoxal, were found with a total average amount of about 0.28 mg / lOOg dry FM.

[0425] Table 3. Sweet profile: Minimal and maximal values (in mg / lOOg dry FM) and average percentage (out of the total sweet substances) of the sweet taste substances detected in the coffee beans and coffee beans derived flavor material.

[0426] * Quantification carried out with a surrogate standard.

[0427] ** Out of the total sweet substances

[0428] *** Thg Average;minimal and maximal values are based on a variety of flavor products that were prepared as described herein. As seen in Fig. 3 and in Table 3, the coffee beans and coffee beans products derived flavor material present an average sweet profile comprising at least about 98% of the sweet taste substances selected from Fructose, Ribose, Glucose, Maltose, Beta-Alanine, Glycerol Raffinose, and Mannitol & Sorbitol.

[0429] As shown in Table 3, in the sweet profile, out of the total sweet substances, one metabolite was found in significant amount, with an average percentage of at least about 32%, namely Fructose; another two metabolites were found with an average percentage of at least aboutl3% and 15%, namely Ribose and Glucose. An additional two metabolites were found with an average percentage of at least about 7%, namely Mannitol & Sorbitol. Another two metabolites were found with an average percentage of at least 3%, namely Glycerol and Raffinose. Another metabolite was found with an average percentage of at least 5%, namely Maltose. Another metabolite was found with an average percentage of at least 2%, namely Beta-alanine. The other sweet taste metabolites, namely, Proline, Glutamine, Alanine, Glycine, Threonine, Serine, Beta-Glycerophosphate, Asparagine, Sucrose, Oxoproline, Homoserine, N(6)-Methyllysine, Norvaline, Adenosine, Glucose 6-Phosphate, Malonic acid, and Pantothenic acid, were found with a total average percentage of about 17%, out of the total sweet substances.

[0430] As further shown in Table 3, in the sweet profile, one metabolite was found in significant amount, with a minimal amount of at least about 4 mg / lOOg dry FM, namely Fructose, and another one metabolite was found with an average amount of 2749 mg / lOOg dry FM, namely Ribose. One metabolite was found with a minimal amount of at least about 26 mg / lOOg dry FM, namely Glucose, and other metabolites were found with a minimal amount of at least about 0.4mg / 100g dry FM, namely Mannitol & Sorbitol. Another metabolite were found with an average amount of 637 mg / lOOg dry FM, Raffinose. Another metabolite were found with an average amount of 1120 mg / lOOg dry FM, Raffinose. Another one metabolite was found with a minimal amount of at least about 0.7mg / 100g dry FM, namely Beta-Alanine. Another one metabolite was found with a minimal amount of at least about 2 mg / lOOg dry FM, namely Glycerol. The other sweet taste metabolites, namely, Proline, Glutamine, Alanine, Glycine, Threonine, Serine, Beta-Glycerophosphate, Asparagine, Sucrose, Oxoproline, Homoserine, N(6)-Methyllysine, Norvaline, Adenosine, Glucose 6- Phosphate, Malonic acid, and Pantothenic acid, were found with a total average amount of about 3454 mg / lOOg dry FM.

[0431] Table 4. Sour profile: Minimal and maximal values (in mg / lOOg dry FM) and average percentage (out of the total sour substances) of the sour taste substances detected in the coffee beans and coffee beans derived flavor material.

[0432] ** Out of the total sour substances.

[0433] *** The Average, minimal and maximal values are based on a variety of flavor products that were prepared as described herein.

[0434] As seen in Fig. 4 and in Table 4, the coffee beans and coffee beans products derived flavor material present an average sour profile comprising at least about 98% of the sour taste substances selected from Ascorbic acid. Malic acid. Fumaric acid, Lactic acid, Succinic acid, and Citric acid.

[0435] As shown in Table 4, in the sour profile, two metabolites were found in a significant amount, with an average percentage of at least 20% out of the total sour metabolites, namely lactic acid and citric acid. One metabolite was found in a significant amount, with an average percentage of at least 23% out of the total sour substances, namely Fumaric acid. Another metabolite was found with an average percentage of at least about 16%, namely Succinic acid. Another metabolite was found with an average percentage of at least about 17%, namely Malic acid. Another metabolite was found with an average percentage of at least about 1% out of the total sour substances, namely Ascorbic acid. The other sour metabolites, namely cis-Aconitic acid, Pyruvic acid, and 2-Aminoadipic acid, were found with a total average percentage of about 1.5%, out of the total sour substances. As further shown in Table 4, in the sour profile, one metabolite was found with an average amount of about 595 mg / lOOg dry FM, namely Fumaric acid. Another metabolite was found with an average amount of about 30 mg / lOOg dry FM, namely Ascorbic acid. Another metabolite was found with an average amount of about 448 mg / lOOg dry FM, namely Malic acid. Another two metabolites were found to be at an average amount of about 535 mg / lOOg dry FM, namely Lactic acid, and Citric acid. And another metabolite was found with an average amount of about 421 mg / lOOg dry FM, namely Succinic acid. The other sour metabolites, namely cis-Aconitic acid, Pyruvic acid, and 2-Aminoadipic acid, were found with a total average amount of about 39 mg / lOOg dry FM.

[0436] Table 5. Umami profile: Minimal and maximal values (in mg / lOOg dry FM) and average percentage (out of the total umami substances) of the umami taste substances detected in the coffee beans and coffee beans derived flavor material.

[0437] ** Out of the total umami substances.

[0438] *** The Average, minimal and maximal values are based on a variety of flavor products that were prepared as described herein.

[0439] As seen in Fig. 5 and in Table 5, the coffee beans and coffee beans products derived flavor material present an average umami profile comprising at least about 98% of the umami taste substances is Glutamic acid, Betaine, and Aspartic acid.

[0440] As shown in Table 5, in the umami profile, one metabolite was found in a significant amount, with an average percentage of at least 62% out of the total sour substances, namely Betaine. Another one metabolite was found in a significant amount, with an average percentage of at least 21% out of the total sour substances, namely Glutamic acid. Another one metabolite was found in a significant amount, with an average percentage of at least 15% out of the total sour substances, namely Aspartic acid. The other umami metabolites, namely Guanosine, were found with a total average percentage of about 1%, out of the total umami substances.

[0441] As further shown in Table 5, in the umami profile, one metabolite was found with an average amount of about 492 mg / lOOg dry FM, namely Glutamic acid. Another metabolite was found with an average amount of about 1434 mg / lOOg dry FM, namely Betaine. Another metabolite was found with an average amount of about 347 mg / lOOg dry FM, namely Aspartic acid. Another umami metabolite, namely Guanosine, were found with a total average amount of about 28 mg / lOOg dry FM.

[0442] Table 6. Koku profile: Minimal and maximal values (in mg / lOOg dry FM) and average percentage (out of the total koku substances) of the koku taste substances detected in the coffee beans and coffee beans derived flavor material.

[0443] ** Out of the total koku substances.

[0444] *** TeAverage, minimal and maximal values are based on a variety of flavor products that were prepared as described herein. As seen in Fig. 6 and in Table 6, the coffee beans and coffee beans products derived flavor material present an average koku profile comprising at least about 95% of the koku taste substances are selected from: gamma-Glutamyl-valyl-glycine, Ornithine, gamma- glutamyl-Glycine, gamma-glutamyl-Phenylalanine, gamma-glutamyl-Tyrosine, gamma- glutamyl-Lysine, gamma-glutamyl-valine and gamma-glutamyl-proline.

[0445] As shown in Table 6, in the koku profile, out of the total koku substances, one metabolite was found with a significant amount, with an average percentage of at least about 62%, namely Ornithine. Another metabolite was found with an average percentage of at least about 13%, namely gamma-Glutamyl-valyl-Lysine. Another metabolite was found with an average percentage of at least about 1.9%, namely gamma-Glutamyl-valyl-glycine. Another three metabolites were found with an average percentage of at least about 3%, namely gamma-glutamyl-Tyrosine, gamma-glutamyl Proline, and gamma-glutamyl-Glycine. Two metabolites were found with an average percentage of at least about 4%, namely gamma- glutamyl-Valine and gamma-glutamyl-Phenylalanine. Other koku metabolites, namely, gamma-glutamyl-Serine, gamma-glutamyl-Arginine, gamma-glutamyl-Glutamine, gamma- glutamyl-Glutamic acid and gamma-glutamyl-Methionine, were found with a total average percentage of about 5%, out of the total koku substances.

[0446] As further shown in Table 6, in the koku profile, one metabolite was found in significant amount, with a minimal amount of at least about 0.2 mg / lOOg dry FM, namely Ornithine. Another metabolite was found with an average amount of 3 mg / 100 g dry FM dry FM, namely gamma-Glutamyl-valyl-glycine. Another metabolite was found with an average amount of 4.3 mg / 100 g dry FM dry FM, namely gamma-glutamyl-Glycine. Another metabolite was found with an average amount of 7 mg / 100 g dry FM dry FM, namely gamma- glutamyl-Phenylalanine. Another metabolite was found with an average amount of 5.1 mg / 100 g dry FM dry FM, namely gamma-glutamyl-Tyrosine. Another metabolite was found with an average amount of 6.4 mg / 100g dry FM dry FM, namely gamma-glutamyl-Valine. Another metabolite was found with an average amount of 21.8 mg / 100 g dry FM dry FM, namely gamma-glutamyl-Lysine.

[0447] The other koku metabolites, namely, gamma-glutamyl-Glutamine, gamma-glutamyl- Glutamic acid, gamma-glutamyl-Serine, gamma-glutamyl-Arginine, and gamma-glutamyl- Methionine, were found with a total average amount of about 7.88 mg / lOOg dry FM.

[0448] Table 7. Long-lasting profile: Minimal and maximal values (in mg / lOOg dry FM) and average percentage (out of the total long-lasting substances) of the long-lasting taste substances detected in the coffee beans and coffee beans derived flavor material.

[0449] * Quantification carried out with a surrogate standard.

[0450] ** Out of the total long-lasting substances

[0451] *** The Average, minimal and maximal values are based on a variety of flavor products that were prepared as described herein. As seen in Fig. 7 and in Table 7, the coffee beans and coffee beans products derived flavor material present an average long-lasting profile comprising at least about 91% of the long-lasting taste substances selected from: N-Acetylaspartic acid, N-Acetylcytidine,N- Acetylphenylalanine, Acetylserine, N-acetylglutamic acid and / or N-acetylglycine.

[0452] As shown in Table 7, in the "long-lasting" profile, out of the total long-lasting substances which contribute to a "long-lasting" effect ("long-lasting metabolites", or "long- lasting substances"), one metabolite was found in a significant amount, with an average percentage of at least about 29%, namely N-Acetylaspartic acid, and another metabolite was found in a significant amount, with an average percentage of at least about 33%, namely N- Acetylcytidine. One metabolite was found with an average percentage of at least about 3%, namely N-N-Acetylphenylalanine, and another metabolite was found with an average percentage of at least about 18%, namely Acetylserine. One metabolite was found with an average percentage of at least about 1.6%, namely N-Acetylglutamic acid, and another metabolite was found with an average percentage of at least about 6%, namely N- Acetylglycine. The other long-lasting metabolites, namely, N-Acetylcysteine, N-Acetylleucine, N-Acetyl-L-glutamine, N-Acetylasparagine, N-Acetylmethionine, and N-Acetylalanine, were found with a total average percentage of about 4%, out of the total long-lasting substances.

[0453] As further shown in Table 7, in the "long-lasting" profile, one metabolite was found with an average amount of about 15.4 mg / lOOg dry FM, namely N-Acetylaspartic acid. Another metabolite was found with an average amount of about 17 mg / lOOg dry FM, N- Acetylcytidine. Another metabolite was found with an average amount of about 9 mg / lOOg dry FM, namely Acetylserine. One metabolite was found with an average amount of about 1.6 mg / lOOg dry FM, namely N-Acetylphenylalanine. One metabolite was found with an average amount of about 0.8 mg / lOOg dry FM, namely N-Acetylglutamic acid. Onemetabolite was found with an average amount of about 3 mg / lOOg dry FM, namely N-Acetylglycine. The other long-lasting metabolites, namely, N-Acetylleucine, N-Acetylcysteine, N-Acetyl-L- glutamine, N-Acetylasparagine, N-Acetylmethionine, and N-Acetylalanine, were found with a total average amount of about 4 mg / lOOg dry FM.

[0454] Table 8. Astringent profile: Minimal and maximal values (in mg / lOOg dry FM) and average percentage (out of the total astringent substances) of the astringent taste substances detected in the coffee beans and coffee beans derived flavor material.

[0455] ** Out of the total astringent substances

[0456] *** The Average, minimal and maximal values are based on a variety of flavor products that were prepared as described herein.

[0457] As seen in Fig. 8 and in Table 8, the coffee beans and coffee beans products derived flavor material presents an average astringent taste profile comprising at least about 98% of the astringent substances selected from tannins, chlorogenic acid and ferulic acid. As shown in Fig. 8, in the astringent profile, one metabolite was found in significant amount, with an average amount of about 239 mg / lOOg dry FM, and an average percentage of about 38% out of the total astringent substances, namely Tannins. Another metabolite was found in significant amount, with an average amount of about 155 mg / lOOg dry FM, and an average percentage of about 25%, out of the total astringent substances, namely Chlorogenic acid. One metabolite was found with an average amount of about 226 mg / lOOg dry FM, and an average percentage of about 36%, out of the total astringent substances, namely Quinic acid. One metabolite was found with an average amount of about 6 mg / lOOg dry FM, and an average percentage of about 0.9%, out of the total astringent substances, namely Ferulic acid.

[0458] Table 9. Metallic profile: Minimal and maximal values (in mg / lOOg dry FM) and average percentage (out of the total metallic substances) of the metallic taste substances detected in the coffee beans and coffee beans derived flavor material.

[0459] ** Out of the total metallic substances

[0460] *** The Average, minimal and maximal values are based on a variety of flavor products that were prepared as described herein.

[0461] As seen in Figs. 9A-B and in Table 9, the coffee beans and coffee beans products derived flavor material presents an average metallic taste profile comprising at least about 98% of the metallic substances selected from Iron (Fe), Zinc (Zn), Manganese (Mn) and / or Copper (Cu).

[0462] As shown in Fig. 9A, in the metallic profile, one metabolite was found in significant amount, with a minimal amount of at least above about 0.6 mg / lOOg dry FM, an average amount of above about 3.9mg / 100g dry FM, and an average percentage of about 36% out of the total metallic substances, namely Iron (Fe). Another metabolite was found in significant amounts, with a minimal amount of at least more than about 1 mg / lOOg dry FM, an average amount of about 3 mg / lOOg dry FM, and an average percentage of about 31%, out of the total metallic substances, namely, Zinc (Zn). Another metabolite was found with a minimal amount of about 0.2 mg / lOOg dry FM, an average amount of 1.7 mg / lOOg dry FM, and an average percentage of about 17%, out of the total metallic substances, namely, Manganese (Mn). One metabolite was found with a minimal amount of at least about 0.4 mg / lOOg dry FM, an average amount of about 1.5 mg / lOOg dry FM, and an average percentage of about 14.8%, out of the total astringent substances, namely Copper (Cu).

[0463] Analysis of Caffeic, Chlorogenic and Tannic acids-lron complexes:

[0464] In order to prove that mixture of Caffeic, Chlorogenic and Tannic with iron or other metals form complexes, an experiment was conducted using the concentrations presented in the FM, based on Zhaofeng Fu et.al. (Study of Complexes of Tannic Acid with Fe(lll) and Fe(ll), J Anal Methods Chem. 2019 Feb 3;2019:3894571) which demonstrate the formation of an iron-tannic acid complex, and the formation of iron complexes with other phenolic acids.

[0465] The formation of such complexes is used as evidence for the formation of corresponding complexes within the flavoring materials which are considered to include Heme-like substances and / or provide a Heme-like sensory effect.

[0466] As shown in Fig. 9B, a series of visible absorption spectra demonstrate the formation of complexes between Caffeic, Chlorogenic, and Tannic acids with Iron at different concentrations.

[0467] In Panel i., a mixture of Caffeic acid and Iron at an average concentration, representative of levels typically found in flavoring materials, is presented. The dashed line corresponds to Caffeic acid alone, while the solid line represents the mixture with Iron. The mixture exhibits increased absorbance compared to Caffeic acid alone, indicating complex formation.

[0468] Panel ii. shows the same components at their maximum concentrations as found in flavoring materials. A distinct absorbance maximum is observed in the solid line, indicating an interaction between Caffeic acid and Iron at higher concentrations.

[0469] In Panel iii., the mixture of Chlorogenic acid and Iron at average concentrations shows no significant difference from Chlorogenic acid alone. However, in Panel iv., where Chlorogenic acid is present at its maximal concentration, the mixture demonstrates higher absorbance across the entire measured range compared to Chlorogenic acid alone, indicating complex formation.

[0470] In Panels v. and vi., mixtures of Tannic acid and Iron— at both average and maximal concentrations— exhibit distinct absorption maxima at approximately 575 nm, which are not observed in the spectra of Tannic acid alone. This suggests an interaction between Tannic acid and Iron at both tested concentrations.

[0471] Example 2 - Identification of volatile fingerprints of flavor materials (FMs) derived from coffee beans and coffee beans products

[0472] In addition to the identification of the non-volatile substances' fingerprints of the herein disclosed coffee beans and coffee beans products derived flavor materials, an analysis of the distribution of volatile aroma compounds was conducted.

[0473] For volatile analysis, samples were processed using Gas Chromatography-Mass Spectrometry (GC-MS). 150 mg of the herein disclosed flavor products were weighed into 20 mL glass vials (CleanVial, Chrom4, Thuringen, Germany), which contained 1 mL of saturated Sodium Chloride saturated solution containing Isobutyl benzene, 2-Heptanone and 2-Methyl- 3-heptanone as internal standards (10 mg / L each). The volatile profiles were examined by headspace solid-phase microextraction (HS-SPME) coupled with GC-MS. Prior to analysis, glass vials were incubated for 15 min at 60°C with PAL COMBI-xt (CTC Analytics AG Switzerland) to release free volatiles into the headspace. A 10 mm long SPME fiber, assembly 50 / 30 pm, divinylbenzene / carboxen / polydimethylsiloxane (Supelco, Bellefonte, PA, USA), was introduced into the headspace for 15 min at 60°C. The fiber was then desorbed for 10 min at 250°C in split-less mode within the inlet of a 7890A GC (Agilent, Santa Clara, CA, USA) equipped with an VF-5MS 10 m EZ guard capillary column (30 m x 0.25 mm inner diameter, 0.25 pm film thickness; Agilent CP9013, USA), coupled to a 5977B MS detector (Agilent). Helium was the carrier gas in a constant pressure mode rate of 1 mL-min-1, and the GC temperature was programmed for40°C (1 min), and increased to 250°C at 6°C / min. Ionization energy was 70 eV with a mass acquisition range of 40-400 m / z, and a scanning rate of 6.34 spectra / s. Compounds were identified using Wiley 10 with NIST 2014 mass spectral library using the Mass Hunter software package (version B.08.00, Agilent, USA). Further identification of major compounds was based on a comparison of mass spectra and the retention index. Quantitative evaluation was performed using internal standards; peak areas were normalized to the average of Isobutylbenzene (CAS 528-93-2), 2-Heptanone (CAS 110- 43-0) and 2-Methyl-3-heptanone (CAS 13019-20-0). The resulting data was analyzed and annotated against publicly available documentation to determine constituent's volatile that are most likely responsible for DOQs (Desired Organoleptic Qualities) in examined materials. For volatile substances, the concentration in ppb (part per billion) was determined by using Isobutyl benzene, 2-heptanone and 2-methyl-3-heptanone as internal standards in known concentration. The concentrations of all other volatiles were determined by a singlepoint calculation by multiplying the value of the area under the curve of the internal standards with its known concentration and dividing it by the area under the curve of the volatile substance to obtain its concentration. The obtained concentrations were then multiplied by a factor that takes into account the amount of water in the flavor material to finally obtain the absolute amount of each substance presented in mg / 100 g of dry FM. The average percentage for each substance was calculated by dividing the average concentration by the sum of all substance's concentrations under specific categories (i.e., creamy, nutty, pungent & rancid, earthy, citrus, metallic and smoky). Aroma molecules that were in the highest concentrations were defined as "main". The molecules that were with lower concentrations were defined as "others". Since odor values are not linear, low percentage molecules are significant for the overall aroma. Thus, included in the flavor signature of the products.

[0474] As seen from the bar graphs of Figs. 10-16 and Tables 10-16, the herein disclosed coffee beans and coffee beans product-derived flavor material presents a characteristic volatile fingerprint comprising creamy, nutty, pungent and rancid, earthy, citrus, metallic and smoky aroma substances profiles.

[0475] The average minimal and maximal concentrations values in mg / lOOg dry FM were calculated by analyzing a variety of flavor materials made with different substrates and strains described in the current invention and obtaining minimal and maximal values for each substance as well as an average value that represents all those flavor materials. Under each sub-flavor category (i.e., creamy, nutty, pungent and rancid, earthy, citrus and and / or smoky aroma), the average percentage of each substance was calculated by dividing the average concentration by the sum of all substance's concentrations in its own category (i.e., creamy, nutty, pungent and rancid, earthy, citrus and and / or smoky aroma).

[0476] In each aroma category (i.e., creamy, nutty, pungent and rancid, earthy, citrus, metallic and / or smoky aroma), the flavor molecules that were in the higher percentage were defined as "main", and the molecules that were present in lower percentage were defined as "others". Since taste perception is inherently non-linear and non-additive, especially for volatile compounds with varying thresholds, low percentage molecules may significantly contribute to the overall aroma. Thus, they may be included in the aroma signature of the flavor products.

[0477] Table 10. Volatile aroma substances distribution. The average percentage of the volatile aroma substances detected in the coffee beans and coffee beans derived flavor material, out of the total volatile aroma substances.

[0478] ** Out of the total volatile aroma substances

[0479] *** The Average values are based on a variety of flavor products that were prepared as described herein.

[0480] As seen in Fig. 10 and in Table 10, the coffee beans and coffee beans products derived flavor material present a characteristic volatile aroma fingerprint comprising distinct volatile substances divided into seven categories: creamy, nutty, pungent and rancid, earthy, citrus smoky aroma and metallic aroma with an average volatile distribution characterized by about 61% volatile substances having a creamy aroma, about 10% volatile substances having a nutty aroma, about 12% volatile substances having a pungent and rancid aroma, about 12% volatile substances having an earthy aroma, about 3% volatile substances having a citrus aroma, about 0.2% volatile substances having a smoky aroma and 1.6% volatile substances having a metallic aroma out of the total amount of volatile substances.

[0481] Table 11. Creamy aroma profile: Minimal and maximal values (in mg / lOOg dry FM) and average percentage (out of the total creamy substances) of the creamy aroma substances detected in the coffee beans and coffee beans derived flavor material.

[0482] ** Out of the total creamy aroma substances

[0483] *** The Average values are based on a variety of flavor products that were prepared as described herein.

[0484] As seen in Fig. 11 and in table 11, the coffee beans and coffee beans products derived flavor material present an average creamy aroma profile comprising at least about 98% of the creamy aroma substances selected from 2,3-Butanediol, 3-Hydroxy-2-butanone,3-Hydroxy-2- Butanone, 2,3-Butanedione, Methional and / or 2,3-Pentandione.

[0485] As shown in Table 11, in the creamy aroma profile, out of the total creamy aroma substances, one metabolite was found in significant amount, with a minimal amount of at least above about 0.0008mg / 100g dry FM, an average amount of above about 0.7 mg / lOOg dry FM, and with an average percentage of about 50%, out of the total creamy aroma substances, namely, 3-Hydroxy-2-Butanone. Another metabolite was found with a minimal amount of at least above about 0.0006 mg / lOOg dry FM, an average amount of above about 0.6 mg / lOOg dry FM, and with an average percentage of about 46%, out of the total creamy aroma substances, namely, 2,3-Butanediol. One metabolite was found with a minimal amount of at least above about 0.0012 mg / lOOg dry FM, an average amount of above about 0.022mg / 100g dry FM, and with an average percentage of about 1.6%, out of the total creamy aroma substances, namely, 2,3-Butanedione. One metabolite was found with a minimal amount of at least above about 0.0023 mg / lOOg dry FM, an average amount of above about 0.017mg / 100g dry FM, and with an average percentage of about 1.2%, out of the total creamy aroma substances, namely, 2,3-Pentanedione. One metabolite was found with a minimal amount of at least above about 0.0001 mg / lOOg dry FM, an average amount of above about 0.04mg / 100g dry FM, and with an average percentage of about 0.3%, out of the total creamy aroma substances, namely, Methional.

[0486] Table 12. Nutty aroma profile: Minimal and maximal values (in mg / lOOg dry FM) and average percentage (out of the total nutty substances) of the nutty aroma substances detected in the coffee beans and coffee beans derived flavor material.

[0487] ** Out of the total nutty aroma substances

[0488] *** The Averagevalues are based on a variety of flavor products that were prepared as described herein.

[0489] As seen in Fig. 12 and in table 12 the coffee beans and coffee beans products derived flavor material present an average nutty aroma profile comprising at least about 95% of the nutty aroma substances selected from Benzaldehyde, Phenyl methyl acetate, Trimethyl pyrazine, 2-ethyl-5-methyl- Pyrazine, 2, 5-dimethyl-Pyrazine,l-phenyl-2-Propanone and / or 3-methyl butanal.

[0490] As shown in Table 12, in the nutty aroma profile, out of the total nutty aroma substances, one metabolite was found in significant amount, with an average percentage of about 68%, out of the total nutty aroma substances, and an average amount of about 0.15 mg / lOOg dry FM, namely, Phenyl methyl acetate. Another metabolite was found with an average amount of above about 0.16 mg / lOOg dry FM, and with an average percentage of about 7%, out of the total nutty aroma substances, namely, Benzaldehyde. One metabolite was found with an average amount of above about 0.014 mg / lOOg dry FM, and with an average percentage of about 6%, out of the total nutty aroma substances, namely, Trimethyl pyrazine. Another metabolite was found with an average amount of above about 0.014mg / 100g dry FM, and with an average percentage of about 6%, out of the total nutty aroma substances, namely, 3-methyl butanal. Another metabolite was found with an average amount of above about 0.014mg / 100g dry FM, and with an average percentage of about 6%, out of the total nutty aroma substances, namely, 2-ethyl-5-methyl- Pyrazine. Another metabolite was found with an average amount of above about 0.008mg / 100g dry FM, and with an average percentage of about 4%, out of the total nutty aroma substances, namely. 2,5-dimethyl-Pyrazine. Another metabolite was found with an average amount of above about 0.004mg / 100g dry FM, and with an average percentage of about 2%, out of the total nutty aroma substances, namely, l-phenyl-2-Propanone.

[0491] Table 13. Pungent & rancid aroma profile: Minimal and maximal values (in mg / lOOg dry FM) and average percentage (out of the total pungent & rancid substances) of the pungent & rancid aroma substances detected in the coffee beans and coffee beans derived flavor material.

[0492] ** Out of the total pungent & rancid aroma substances

[0493] *** The Average values are based on a variety of flavor products that were prepared as described herein.

[0494] As seen in Fig. 13 and in table 13, the coffee beans and coffee beans products derived flavor material present an average pungent and rancid aroma profile comprising at least about 95% of the pungent and rancid aroma substances selected from 2-Propen-l-amine, 2- Methylbutanoic Acid, Isovaleric acid, 3-methyl-l-Butanol, 2,2,4,4-Tetramethylpyrrolidine, Butenethiol,2-Propen-l-amine, 1-Butanamine and / or 1,2-Dimethyl-hydrazine.

[0495] As shown in Table 13, in the pungent & rancid aroma profile, out of the total pungent and rancid substances, two metabolites were found in a significant amount, with an average percentage of at least about 28% and 31%, namely 2-Methylbutanoic Acid and 2-Propen-l- amine. One metabolite was found with an average percentage of at least about 16%, namely Isovaleric acid. One metabolite was found with an average percentage of at least about 12%, namely 2,2,4,4-3-methyl-l-Butanol, and another metabolite was found with an average percentage of at least about 6%, namely 1,2-Dimethylhydrazine. One metabolite was found with an average percentage of at least about 4%, namely Butenethiol, and another metabolite was found with an average percentage of at least about 3%, namely 1-Butanamine. Another metabolite was found with an average percentage of at least about 1.2%, namely 2, 2,4,4- Tetramethylpyrrolidine

[0496] As further shown in Table 13, in the pungent & rancid profile, one metabolite was found in significant amounts, with a minimal amount of at least about 0.0002 mg / lOOg dry FM and an average amount of about 0.081 mg / lOOg dry FM, namely 2-Propen-l-amine. Another metabolite was found in significant amounts, with a minimal amount of at least about 0.0006 mg / lOOg dry FM and an average amount of about 0.073 mg / lOOg dry FM, namely 2-Methylbutanoic acid. Another metabolite was found in significant amounts, with a minimal amount of at least about 0.0007 mg / lOOg dry FM and an average amount of about 0.04 mg / lOOg dry FM, namely Isovaleric acid. Another metabolite was found in significant amounts, with a minimal amount of at least about 0.0009mg / 100g dry FM and an average amount of about 0.03 mg / lOOg dry FM, namely 3-methyl-l-Butanol. Another metabolite was found in significant amounts, with a minimal amount of at least about 0.0001 mg / lOOg dry FM and an average amount of about 0.015 mg / lOOg dry FM, namely 1,2-Dimethylhydrazine. Another metabolite was found in significant amounts, with a minimal amount of at least about 0.0007 mg / lOOg dry FM and an average amount of about 0.0095 mg / lOOg dry FM, namely Butenethiol. Another metabolite was found in significant amounts, with a minimal amount of at least about 0.0005 mg / lOOg dry FM and an average amount of about 0.0074mg / 100g dry FM, namely 1-Butanamine. One metabolite was found with an average amount of above about 0.003 mg / lOOg dry FM, namely, 2,2,4,4-Tetramethylpyrrolidine.

[0497] Table 14. Earthy aroma profile: Minimal and maximal values (in mg / lOOg dry FM) and average percentage (out of the total earthy substances) of the earthy aroma substances detected in the coffee beans and coffee beans derived flavor material.

[0498] ** Out of the total earthy aroma substances

[0499] *** The Average values are based on a variety of flavor products that were prepared as described herein.

[0500] As seen in Fig. 14, the coffee beans and coffee beans products derived flavor material present an average earthy aroma profile comprising at least about 95% of the earthy aroma substances selected from: Benzeneacetaldehyde, Pentanal, 2,6-dimethyl pyrazine, 1-Octen- 3-ol, 2-Methyl butanal and / or Tetramethyl pyrazine.

[0501] As shown in Table 14, in the earthy aroma profile, out of the total earthy substances, one metabolite was found in a significant amount, with an average percentage of above about 54%, namely Benzeneacetaldehyde. Another metabolite was found with an average percentage of at least about 0.7%, namely Pentanal. One metabolite was found with an average percentage of at least about 5.4%, namely 2,6-dimethyl pyrazine, and another metabolite was found with an average percentage of least about 7.4%, namely l-Octen-3-ol. One metabolite was found with an average percentage of above about 9.8%, namely 2-Methyl butanal, and another metabolite was found with an average percentage of at least about 23%, namely Tetramethyl pyrazine.

[0502] As further shown in Table 14, in the earthy aroma profile, one metabolite was found in significant amounts, with a minimal amount of at least about 0.02 mg / lOOg dry FM and an average amount of about 0.14 mg / lOOg dry FM, namely Benzeneacetaldehyde. Another metabolite was found with an average amount of about 0.0019 mg / lOOg dry FM, namely Pentanal. One metabolite was found with an average amount of about 0.014 mg / lOOg dry FM, namely, 2,6-dimethyl pyrazine. One metabolite was found with a minimal amount of at least about 0.0006 mg / lOOg dry FM and an average amount of above about 0.02 mg / lOOg dry FM, namely, l-Octen-3-ol. One metabolite was found with a minimal amount of at least about 0.002 mg / lOOg dry FM and an average amount of above about 0.026 mg / lOOg dry FM, namely, 2-Methyl butanal. One metabolite was found with average amount of above about 0.06 mg / lOOg dry FM, namely, Tetramethyl pyrazine. Table 15. Citrus aroma profile: Minimal and maximal values (in mg / lOOg dry FM) and average percentage (out of the total citrus substances) of the citrus aroma substances detected in the coffee beans and coffee beans derived flavor material.

[0503] ** Out of the total citrus aroma substances *** T g Averagevalues are based on a variety of flavor products that were prepared as described herein.

[0504] As seen in Fig. 15, the coffee beans and coffee beans products derived flavor material present an average citrus aroma profile comprising at least about 95% of the citrus aroma substances selected from: 3-Methyl-2-pentanone, Benzenepropana,3,7-dimethyl-3-Octanol, Isopropyl isobutyrate, Nonanal, Nonanol, and / or l,4-Bis(formyloxy)-2-butanone.

[0505] As shown in Table 15, in the citrus aroma profile, out of the total citrus substances, one metabolite was found in a significant amount, with an average percentage of above about 54%, namely 3-Methyl-2-pentanone, one metabolite was found in a significant amount, with an average percentage of above about 17%, namely Benzenepropanal. Another metabolite with an average percentage of above about 15%, namely 3,7-dimethyl-3-Octanol. Another metabolite with an average percentage of above about 15%, namely 3,7-dimethyl-3-Octanol. Another metabolite was found with an average percentage of at least about 7.4%, namely Isopropyl isobutyrate. One metabolite was found with an average percentage of at least about 1%, namely Nonanal, and another metabolite was found with an average percentage of least about 5%, namely, Nonanol, and One metabolite was found with an average percentage of at least aboutO.3%, namely l,4-Bis(formyloxy)-2-butanone.

[0506] As further shown in Table 15, in the citrus aroma profile, one metabolite was found in significant amounts, with a minimal amount of at least about 0.0012 mg / lOOg dry FM and an average amount of about 0.04 mg / lOOg dry FM, namely 3-Methyl-2-pentanone. Another metabolite was found with an average amount of about 0.013 mg / lOOg dry FM, namely Benzenepropanal. One metabolite was found with a minimal amount of at least about 0.0001 mg / lOOg dry FM and an average amount of about 0.012 mg / lOOg dry FM, namely, 3,7- dimethyl-3-Octanol. One metabolite was found with an average amount of above about 0.0057 mg / lOOg dry FM, namely, Isopropyl isobutyrate. One metabolite was found with an average amount of above about 0.0038 mg / lOOg dry FM, namely, Nonanol. One metabolite was found with an average amount of above about 0.0008 mg / lOOg dry FM, namely, Nonanal One metabolite was found with an average amount of above about 0.0002 mg / lOOg dry FM, namely, l,4-Bis(formyloxy)-2-butanone.

[0507] Table 16. Smoky aroma profile: Minimal and maximal values (in mg / lOOg dry FM) and average percentage (out of the total smoky substances) of the smoky aroma substances detected in the coffee beans and coffee beans derived flavor material.

[0508] ** Out of the total smoky aroma substances.

[0509] *** The Average values are based on a variety of flavor products that were prepared as described herein.

[0510] As seen in Fig. 16 and in Table 16, the coffee beans and coffee beans products derived flavor material present an average smoky aroma profile comprising at least about 98% of the smoky aroma substances selected from: Ortho-guaiacol and / or 4-ethyl-guaiacol.

[0511] As shown in Table 16, in the smoky aroma profile, out of the total smoky substances, one metabolite was found in a significant amount, with an average percentage of above about 19%, namely Ortho-guaiacol. Another metabolite was found in a significant amount, with an average percentage of at least about 81%, namely 4-ethyl-guaiacol.

[0512] As further shown in Table 16, in the smoky aroma profile, one metabolite was found in significant amounts, with an average amount of about 0.0068 mg / lOOg dry FM, namely Ortho-guaiacol. Another metabolite was found with an average amount of about 0.029 mg / lOOg dry FM, namely 4-ethyl-guaiacol.

[0513] As shown in Table 17, in the metallic aroma profile, out of the total metallic substances, one metabolite was found in a significant amount, with an average percentage of above about 55%, namely 2-pentyl- Furan. Another metabolite was found in a significant amount, with an average percentage of at least about 45%, namely l-(2-furanylmethyl)- 1H- Pyrrole.

[0514] As further shown in Table 17, in the metallic aroma profile, one metabolite was found in significant amounts, with an average amount of about 0.002 mg / lOOg dry FM, namely 2- pentyl-Furan. Another metabolite was found with an average amount of about 0.017 mg / lOOg dry FM, namely l-(2-furanylmethyl)- 1H-Pyrrole.

[0515] Table 17. Metallic aroma profile: Minimal and maximal values (in mg / lOOg dry FM) and average percentage (out of the total smoky substances) of the smoky aroma substances detected in the coffee beans and coffee beans derived flavor material.

[0516] ** Out of the total smoky aroma substances.

[0517] *** The Average values are based on a variety of flavor products that were prepared as described herein.

[0518] Example 3- Sensory assessment

[0519] Sensory assessment is a scientific field covering all techniques for eliciting, measuring, analyzing, and interpreting human reactions to food characteristics perceived by the 5 senses. It's particularly important when assessing the attributes of complex foods. The herein-disclosed flavor materials were evaluated using a 2-AFC (Alternative Forced Choice) test, a type of paired comparison test, also known as a directional difference test. In this test, panelists were given two samples and directed to choose the one that has more of a given attribute, to assess which sample has the highest intensity on a particular characteristic. In each test, 10 professional, non-vegetarian and trained panellists (tasting experts) were given two samples: 1) a reference sample which was a mixture of pea protein, fat, methylcellulose, water and salt, and 2) A sample made of the reference material in (1) with the addition of the herein flavor material product(s). Following each pairwise comparison test, panelists were asked to choose which sample of the two is more metallic, and meatier. Collected data was analyzed using binomial distribution. The iron content was equal in all samples. Table 18 describes the samples that were tested.

[0520] Table 18. 2-AFC Sensory test - The percentages values refer to the % of tasting panel members that chose the sample in each row as being more metallic or meaty.

[0521] According to the results, shown in Table 18 and in Figs. 18A-18B, the addition of FeOS4 to the reference matrix did not result in a significant metallic taste (Fig. 18A). However, the addition of FM (flavor material) to the reference matrix resulted in a clear metallic taste, in which 100% of the panel members blindly chose this sample as being more metallic (Fig. 18B). Furthermore, the addition of FM to the reference matrix resulted in a clear meaty taste, in which 91% of the panel members blindly chose this sample as being meatier (Fig. 18B).

Claims

CLAIMSWhat we claim is1. A flavor material (FM) concentrate product derived from fermentation of a substrate comprising plant material comprising at least 1 mg / g of polyphenols and / or tannins, said flavor concentrate having a flavor taste distribution comprising: at least about 55% non-volatile substances having a sweet taste out of the total amount of non-volatile substances; at least about 6% non-volatile substances having umami taste out of the total amount of non-volatile substances; and at least about 0.03% non-volatile substances having metallic taste out of the total amount of non-volatile substances.

2. The flavor material product according to claim 1, wherein the plant material comprising at least 1 mg / g of polyphenols and / ortannins comprises coffee beans, tea, cacao beans, grapes, grapes must, banana peels, banana leaves, berries, artichoke, spinach, olives, olive pomace, carobs, carob flour, acron, oregano, cinamon, Nigella sativa, poppy seeds, flax seeds, sesame seeds, Corchorus olitorius (Mulukhiyah), rosemary, turmeric products derived from any of said plants, or any combination thereof.

3. The flavor material product according to claims 1 or 2, wherein the substrate further comprises a plant material comprising at least 0.5 ppm of metal(s).

4. The flavor material product according to claim 3, wherein the plant material comprising at least 0.5 ppm of metal(s) comprises grains, seeds, oilseeds, legumes or any combination thereof.

5. The flavor material product according to any one of claims 3-4, wherein the metal(s) comprise Iron (Fe), Copper (Cu), Zinc (Zn), Manganese (Mn), or any combination thereof.

6. The flavor material product of any one of claims 1-5, further comprising at least about 9% non-volatile substances having a bitter taste out of the total amount of nonvolatile substances.

7. The flavor material product according to any one of claims 1-6, further comprising at least 7% non-volatile substances having sour taste out of the total amount of nonvolatile substances.

8. The flavor material product according to any one of claims 1-7, further comprising at least 1.6% non-volatile astringent taste out of the total amount of non-volatile substances.

9. The flavor material product according to any one of claims 1-8, further comprising at least 0.03% non-volatile kokumi taste out of the total amount of non-volatile substances.

10. The flavor material product according to any one of claims 1-9, further comprising at least 0.01% non-volatile long-lasting taste out of the total amount of non-volatile substances.

11. The flavor material product according to any one of claims 6-10, wherein at least 80% of the non-volatile substances having a bitter taste are selected from phenylalanine, leucine, isoleucine, lysine, valine, tyrosine, arginine, and histidine out of the total bitter taste substances.

12. The flavor material product according to any one of claims 7-11, wherein at least 95% of the non-volatile substances having a sour taste are selected from ascorbic acid, malic acid, fumaric acid, lactic acid, succinic acid, and citric acid, out of the total sour substances.

13. The flavor material product according to any one of claims 8-12, wherein at least 95% of the non-volatile substances having astringent taste are selected from tannins, chlorogenic acid, quinic acid and ferulic acid, out of the total astringent substances.

14. The flavor material product according to any one of claims 9-13, wherein at least 90% of the non-volatile substances having a koku taste are selected from, gamma- glutamyl-valyl-glycine, ornithine, gamma-glutamyl-glycine, gamma-glutamyl- glutamine, gamma-glutamyl-phenylalanine, gamma-glutamyl-tyrosine, gammaglutamyl-glutamic acid, gamma-glutamyl-lysine, and gamma-glutamyl-proline, out of the total koku substances.

15. The flavor material product according to any one of claims 10-14, wherein at least 85% of the non-volatile substances having a long-lasting taste are selected from, N-Acetylaspartic acid, N-Acetylcytidine, N -Acetylcysteine, Acetylserine, N- Acetylglutamic acid, and N-Acetylglycine, out of the total long lasting substances.

16. The flavor material product according to any one of claims 1-15, wherein at least 80% of the non-volatile substances having a sweet taste are selected from fructose, ribose, glucose, maltose, beta-alanine, glycerol, raffinose, mannitol and sorbitol, out of the total sweet taste substances.

17. The flavor material product according to any one of claims 1-16, wherein at least 95% of the non-volatile substances having an umami taste is glutamic acid, out of the total umami taste substances.

18. The flavor material product according to any one of claims 1-17, wherein at least 95% of the non-volatile substances having a metallic taste are selected from, Iron (Fe), Zinc (Zn), Manganese (Mn), and Copper (Cu), out of the total metallic substances.

19. The flavor material product of any one of claims 1-18, further comprising aroma compounds having a volatile aroma distribution comprising: at least about 35% volatile substances having a creamy aroma out of the total amount of volatile aroma substances; at least about 8% volatile substances having a nutty aroma out of the total amount of volatile aroma substances; at least about 9% volatile substances having a pungent and rancid aroma out of the total amount of volatile aroma substances; and at least about 10% volatile substances having earthy aroma out of the total amount of volatile aroma substances.

20. The flavor material product of claim 19, further comprising at least about 1% volatile substances having a citrus aroma out of the total amount of volatile substances.

21. The flavor material product of any one of claims 1-20, further comprising at least about 0.2% volatile substances having a smoky aroma out of the total amount of volatile substances.

22. The flavor material product according to any one of claims 19-21, wherein at least 95% of the volatile substances having a creamy aroma is selected from 2,3-Butanediol, 3- Hydroxy-2-butanone, 2,3-Pentandione, 2,3-Butanedione and 2,3-Heptanedione out of the total creamy aroma substances.

23. The flavor material product according to any one of claims 19-22, wherein at least 95% of the volatile substances having a nutty aroma is selected from Benzaldehyde, Phenyl methyl acetate, Trimethyl pyrazine, 3-methyl butanal, 2-ethyl-5-methyl- Pyrazine, 2,5- dimethyl-Pyrazine, and l-phenyl-2-Propanone out of the total nutty aroma substances.

24. The flavor material product according to any one of claims 19-23, wherein at least 95% of the volatile substances having a pungent and rancid aroma is selected from 2- Methylbutanoic Acid, Isovaleric acid, 2,2,4,4-Tetramethylpyrrolidine, 3-Methyl-l- butanol, 2-Propen-l-amine, 1,2-Dimethylhydrazine, and Butenethiol, 1-Butanamine, out of the total pungent and rancid aroma substances.

25. The flavor material product according to any one of claims 19-24, wherein at least 95% of the volatile substances having an earthy aroma is selected from Benzeneacetaldehyde, Pentanal, 2,6-dimethyl pyrazine, l-Octen-3-ol, 2-Methyl butanal, and Tetramethyl pyrazine, out of the total earthy aroma substances.

26. The flavor material product according to any one of claims 20-25, wherein at least 95% of the volatile substances having a citrus aroma is selected from 3-Methyl-2- pentanone, Benzenepropanal,3,7-dimethyl-3-Octanol, Isopropyl isobutyrate. Nonanal, Nonanol, 3-Methyl-2-pentanone, and l,4-Bis(formyloxy)-2-butanone, out of the total citrus aroma substances.

27. The flavor material product according to any one of claims 21-26, wherein at least 95% of the volatile substances having a smoky aroma is selected from Ortho-guaiacol, and 4-ethyl-guaiacol, out of the total smoky aroma substances.

28. The flavor material product according to any one of claims 1-27, having a heme-like flavor.

29. The flavor material product according to claim 28, wherein heme-like flavor substances comprise a complex of iron with one or more of: Tannic Acid, Quinic acid, Gallic acid, Syringic acid, Pyrogallol, Caffeic acid, Chlorogenic acid.

30. The flavor material product according to any one of claims 1-29, wherein the fermentation is a submerged (liquid state or SmF) fermentation, a solid-state fermentation (SSF), a semi-solid-state fermentation (SSSF), or any combination thereof.

31. The flavor material product according to any one of claims 1-30, wherein products derived from any of said plants comprises products produced during processing of said plants, materials prepared from said plants, agro-industrial waste produced during processing of said plants, or any combination thereof.

32. The flavor material product according to any one of claims 2-31, wherein coffee bean products comprise products comprising coffee beans and / or agro-industrial waste produced during coffee bean processing, materials prepared therefrom, or any combination thereof.

33. The flavor material product according to any one of claims 1-32, having a savory flavor.

34. The flavor material product according to any one of claims 1-33, wherein the flavor material product is vegan, animal-free protein, or vegetarian.

35. The flavor material product according to any one of claims 1-34, wherein the flavor material product is clean label product.

36. A consumable composition comprising the flavor material product according to any one of claims 1-35.

37. A method for improving, altering and / or enhancing the flavor of a food product, the method comprising adding the consumable flavor material according to any one of claims 1-34, or the composition according to claim 36, to the food product.

38. The method of claim 37, wherein improving, altering and / or enhancing flavor comprises creating or affecting organoleptic properties of the food product.

39. The method of claim 38, wherein the organoleptic properties comprise taste, aroma, appearance, color, texture, mouthfeel, quality, linger, long-lasting, satiety, or any combinations thereof.

40. The method of any one of claims 37-39, comprising altering and / or enhancing the flavor of a food product with heme-like flavor.

41. The method of any one of claims 37-40, comprising altering and / or enhancing the flavor of a food product with savory flavor.

42. The method of any one of claims 37-41, wherein the food product is a ready-to-cook or ready-to-eat food product.

43. A food product comprising the consumable flavor material product according to any one of claims 1-35, or the composition according to claim 36.

44. The food product of claim 43, being a savory product.

45. The food product of claim 43, being a sauce and / or a condiment.

46. The food product of claim 43, being a stock, or bullion or fish-sauce analog.

47. The food product of claim 45, wherein the stock, bullion, and / or fish-sauce analog is concentrated.

48. The food product of any one of claims 43-47, being a taste intensifier, or taste enhancer.

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