composition

Abstract

In general terms this invention relates to consumable flavour materials and products made with such materials, and methods for preparation thereof.

Description

[0001] COMPOSITION

[0002] TECHNICAL FIELD

[0003] In general terms this invention relates to consumable flavour materials and products made with such materials, and methods for preparation thereof.

[0004] BACKGROUND

[0005] Cacao, the seeds of the Theobroma cacao tree, is an important cash crop that is cultivated in most humid tropical countries of the equator by around 5-6 million smallholder farmers. Over half of the world’s cocoa (58% in 2021 / 22) is produced in Cote d'Ivoire (44%; 2.12 million tons in 2021 / 22) and Ghana (14%; 0.68 million tons in 2021 / 22), which border each other in West Africa, accounting for between 7.5-9% of their GDP. Ecuador (7.6%; 0.365 million tonnes in 2021 / 22) and Cameroon (6.1 %; 0.295 million tonnes in 2021 / 22) are the next largest cocoa producing countries.

[0006] Despite the vast scale of the global cocoa market (valued at USD 26.7 billion in 2023), cacao beans are still largely produced by small-scale farmers, using labour-intensive practices. For example, in 2018, cocoa farming in Ghana employed over 600,000 farmers, with the average size of a cacao farm being 2-3 Ha.

[0007] European countries accounted for 55% of global cacao imports in 2021 (Netherlands 20%), and the USA accounted for 14%. Although West Africa produces the majority of the world’s cocoa, the economic benefits are unevenly distributed. In fact, the cocoa supply chain resembles an hourglass structure, in which millions of smallholder farmers supply raw beans through intermediaries to a small group of multinational corporations that dominate processing, manufacturing and distribution to a broad customer base. Not only does this have the effect of obscuring the supply chain, but approximately 70% of the value generated therein is retained by those handling the final stages of processing and distribution, with around 20% of the value returning to cocoa-producing countries. As a consequence, this bottleneck in the value chain, and a highly fractionalised group of producers, enables corporations to capture the majority of returns, leaving farmers dependent on volatile futures pricing. For example, in August 2023, front-month cocoa futures in New York reached USD 10,080 per ton, while producers received a maximum of USD 2,440 per ton in 2022-2023. On average, most cocoa farmers in West Africa earn less than 2.15 USD per day, placing them below the extreme poverty line as defined by the UN. This disparity can be attributed, in part, to the use of longstanding forward sales contracts tied to syndicated loans, which require prices to be locked-in well in advance, thereby preventing farmers from benefiting from any increases in global cocoa prices that occur closer to the harvest. WNWN002WC

[0008] The endemic poverty of cocoa farmers, combined with historically low yields, are key drivers of unsustainable farming practices in cocoa production across West Africa, which have significant environmental consequences. For example, cocoa farming is a major driver of deforestation in West Africa, because the expansion of cocoa farms has historically been achieved by clearing of primary forests to establish new plantations, instead of replanting aging ones. This practice has resulted in the conversion of vast forested areas into agricultural land for the type of monoculture cacao farming that is widely used in the region. Here, cacao trees are grown under full sun, resulting not only in a loss of biodiversity (compared to a lower-yielding agroforestry approach), but also: a decline in carbon sequestration potential, a reduction in soil moisture and fertility, loss of natural pest control mechanisms through natural flora and fauna, and a disruption of microclimatic conditions that would otherwise help regulate rainfall. According to Global Forest Watch, cacao cultivation contributed to the loss of approximately one-third of Ghana's forest area and a quarter of Cote d'Ivoire's forests between 2001 and 2015.

[0009] In addition, downstream manufacturing of chocolate from cacao beans is associated with high levels of greenhouse emission and water usage. It follows therefore, that both cocoa farming and chocolate manufacturing is recognised as a driver of climate change, but reciprocally, cocoa farming itself is also vulnerable to the effects of climate change. In particular, cacao trees are highly sensitive to water stress, because they require high levels of humidity and soil water content at all production stages, in addition to high temperatures. Seasonal disruption due to climate change is therefore likely to cause a long-term reduction in areas suitable for cacao cultivation in West Africa due to drying, in addition to the associated negative effect on insect pollinators. For example, the shortfall in West African cocoa production during the 2022-2023 season, that caused a widely-reported spike in global cocoa prices was partially attributed to rainfall extremes resulting from the El Nino weather phenomenon, that not only caused drier weather in the region; negatively affecting yield, but also drove an outbreak of black pod disease and Cocoa Swollen Shoot Virus (CSSV). Black pod disease and CSSV are the most common diseases affecting cacao production in West Africa, with the latter capable of causing yield losses ranging from 15% to 50%. Indeed, it is predicted that other existing cocoa-producing areas of the globe, such as the Brazilian Amazon, will become less suitable by 2050 if no adapting measures are taken. Globally, up to 38% of the annual cocoa crop is lost to disease alone.

[0010] Moreover, approximately 1 .56 million child labourers work in cacao production in Ghana and Cote d’Ivoire, often performing hazardous tasks such as using machetes, handling agrochemicals, and carrying heavy loads. These activities expose them to serious risks of injury and long-term health problems, placing their work among the worst forms of child labour. Poverty is a central factor driving the reliance on child labour, as smallholder farmers face financial instability due to fluctuating cocoa prices and often rely on family or child labour as a cost-saving measure. In some cases, children are trafficked from neighbouring countries under false pretences to work on cocoa farms. Despite various international efforts, including corporate initiatives and labour protocols, the prevalence of child labour reflects broader systemic challenges within the cocoa supply chain and the communities that depend on it.

[0011] Despite the well-documented economic, environmental and ethical challenges facing cocoa production, the market for chocolate remains substantial and continues to grow; with global sales estimated at €170 billion in 2022 and a compound annual growth rate (CAGR) of 6.7% forecast from 2023 to 2030 (Research and Markets, 2023). However, the continued issues in cocoa production threaten the industry’s ability to meet this growing demand sustainably and ethically. Existing cocoa alternatives, such as carob, fall short in delivering the taste and texture consumers expect, leaving a large and growing unmet need for alternative cocoa products that are acceptable to consumers, mitigate the worst impacts of the existing cocoa supply chain and support the future of the global chocolate industry; thereby unlocking a lucrative multi-million Euro opportunity within the alternative chocolate market.

[0012] Replicating chocolate flavour without cocoa is technically challenging due to the unique and diverse array of flavour compounds in cacao beans. Over 600 volatile compounds have been identified in cocoa and chocolate that contribute to its characteristic aroma and taste.

[0013] Characteristic chemical constituents include theobromine, caffeine and polyphenols, which produce the characteristic bitterness and astringency of chocolate. However, the composition of these flavour compounds differs substantially in alternative (non-cocoa) substrates, or they are absent altogether.

[0014] The traditional, on-farm fermentation process is also a key factor in flavour development of cocoa. Cacao beans are embedded in a mucilaginous pulp that supports fermentation by a naturally- occurring microbial consortia, including yeasts (e.g., Saccharomyces cerevisiae), lactic acid bacteria (Lactobacillus spp.) and acetic acid bacteria (Acetobacter spp.). This microbial activity produces flavour precursors, including alcohols, organic acids and volatile compounds like esters. Following fermentation, on-farm sun drying reduces the moisture content of the beans and allows natural enzymatic activity to further develop additional flavours and flavour precursors. During roasting, these precursors undergo further transformations, such as via the Maillard reaction, to produce additional organoleptic compounds that are characteristic of cocoa. For example, volatile compounds such as pyrazines, aldehydes and esters, that are formed during fermentation and roasting using traditional methods further add to the aroma and flavour of the cocoa. Furthermore, cocoa butter uniquely occurs in the cocoa bean and plays an important role in flavour development and texture of both cocoa powder and finished chocolate.

[0015] Accordingly, the batch-produced, artisanal practices of fermentation and sun-drying of cacao beans that is carried out on cocoa farms, is fundamentally responsible for the characteristic flavours of cocoa and finished chocolate. The unique nature of the substrate, the diverse microbial consortia and the traditional techniques of cacao fermentation are all highly specific, making it difficult to replicate chocolate flavour compounds using an alternative substrate in a defined industrial process. Although some aspects of cocoa processing can be mimicked, the absence of cocoa beans in particular; with their distinct flavour chemistry, makes producing an acceptable cacao-free chocolate a technically challenging but highly lucrative commercial opportunity.

[0016] Therefore, there is still a need for an ethical and environmentally sustainable flavour materials that can be used to impart a chocolate-like flavour profile, but without the downsides associated with cacao and related products.

[0017] SUMMARY OF THE INVENTION

[0018] A first aspect of the invention is a consumable flavour material comprising at least one fermented plant product, the fermented plant product comprising a plurality of flavour compounds having formula A: formula A wherein X = N(Z), O, or S; wherein Z = H, Ri, R2, R3, R4, O(R2), S(R2), S(O)(R2), SO2(R2), N(R2)(R3); wherein Ri = H, OH, Ci-Ci2alkyl, C2-Ci2alkenyl, C2-Ci2alkynyl, Cs-Ci2aryl, C4-Ci2heteroaryl, or C(O)Z; wherein R2= H, OH, Ci-Ci2alkyl, C2-Ci2alkenyl, C2-Ci2alkynyl, Cs-Ci2aryl, or C4-Ci2heteroaryl, or C(O)Z; wherein R3= H, OH, Ci-Ci2alkyl, C2-Ci2alkenyl, C2-Ci2alkynyl, Cs-Ci2aryl, or C4-Ci2heteroaryl, or C(O)Z; and wherein R4 = H, OH, C1-C12 alkyl, C2-C12 alkenyl, C2-C12 alkynyl, C5-C12 aryl, or C4-C12 heteroaryl, or C(O)Z.

[0019] A second aspect of the invention is a method for preparing a consumable flavour material, comprising: inoculating at least one plant-based substrate with a starter culture of one or more microorganisms; fermenting the inoculated substrate to produce a fermentation product; ageing the fermentation product to produce an aged fermentation product; drying the aged fermentation product to produce a dried, aged fermentation product; and roasting the dried, aged fermentation product to produce a consumable flavour material.

[0020] A third aspect of the invention is a consumable flavour material obtained by or obtainable by the second aspect of the invention.

[0021] Throughout the description and claims of this specification, the words “comprise” and “contain” and variations of the words, for example “comprising” and “comprises”, mean “including but not limited to”, and do not exclude other components, integers or steps. Moreover, the singular encompasses the plural unless the context otherwise requires: in particular, where the indefinite article is used, the specification is to be understood as contemplating plurality as well as singularity, unless the context requires otherwise.

[0022] Preferred features of each aspect of the invention may be as described in connection with any of the other aspects. Within the scope of this application it is expressly intended that the various aspects, embodiments, examples and alternatives set out in the preceding paragraphs, in the claims and / or in the following description, and in particular the individual features thereof, may be taken independently or in any combination. That is, all embodiments and / or features of any embodiment can be combined in any way and / or combination, unless such features are incompatible.

[0023] DETAILED DESCRIPTION OF THE INVENTION

[0024] The first aspect of the invention relates to a consumable flavour material. In the context of the present invention, the term “consumable” means that the flavour material is intended for consumption by humans, and that the flavour material is suitable for consumption by humans. Preferably the flavour material is edible by humans.

[0025] The consumable flavour material of the invention may be employed in at least one of: human foods, human nutraceutical preparations or formulations, pharmaceutical compositions, and personal care compositions.

[0026] The consumable flavour material of the invention may be used as a food ingredient.

[0027] In the context of the present invention, the term "food" refers to an edible product that can be directly or indirectly (e.g., subsequent to preparation) consumed by humans.

[0028] The term "food ingredient" refers to a substance incorporated into food during one of: production, processing, treatment, packaging, transportation, distribution, preservation, storage and so forth of food. Optionally, the food ingredient is incorporated into the food to improve and / or maintain freshness, nutritional value, appearance, texture, taste and / or safety of the food. Preferably, when used as a food ingredient, the consumable flavour material of the invention is incorporated into the food to improve the taste and / or smell of the food, more preferably the taste of the food.

[0029] The consumable flavour material of the first aspect of the invention comprises at least one fermented plant product.

[0030] In the context of the present invention, the term “fermented plant product” refers to a product or composition that is the product of the fermentation of a plant-based substrate by one or more fermenting microorganisms.

[0031] In the context of the present invention, the term “fermentation” shall be taken to mean the metabolism of a substance by microorganisms, e.g. bacteria, yeasts, or other microorganisms, occurring under aerobic, microaerobic, or anaerobic conditions.

[0032] The terms “plant(s),” “plant material(s),” “plant crops,” and “plant part(s)” as used herein include, but are not limited to, whole plants, portions of plants, pieces of plants, parts of plants, plant cells, and / or plant tissues. Illustrative “plants,” “plant material(s),” and / or “plant part(s)” of the present disclosure include, but are not limited to leaves, calli, stems, pods, roots, fruits, flowers, pollen, nuts, seeds, egg cells, zygotes, cell culture, tissue culture, and / or any other part, piece, portion, and / or product of a plant, including root tissues and other plant tissues located underground. The fermented plant product may comprise, consist essentially of, or consist of the product of the fermentation of a substrate comprising plants and / or plant parts. The substrate of the fermented plant product may be, but is not limited to, dicotyledonous plants, monocotyledonous plants, agronomic crops, and horticultural crops. Agronomic crops include, but are not limited to, horticultural crops and minimally-processed versions thereof. Horticultural crops include, but are not limited to, vegetable crops, fruit crops, edible nuts, flowers and ornamental crops, nursery crops, aromatic crops, and medicinal crops.

[0033] In particular, horticultural crops suitable for use as a substrate for the formation of the fermented plant product include, but are not limited to fruits, vegetables, nuts, and / or ornamental plants. An exemplary horticultural crop is one or more nuts. Illustrative nuts of the substrate include but are not limited to almonds, cashews, coconuts, peanuts, hazelnuts, pecans, pistachios, walnuts, macadamia nuts, brazil nuts, pine nuts, chestnuts, and combinations thereof.

[0034] The fermented plant product may comprise, consist essentially of, or consist of the product of the fermentation of a substrate comprising legumes and / or pulses. The pulses may be selected from the group consisting of: split peas, field peas, dry peas, lentil, chickpeas, garbanzo bean, konda, navy bean, white navy bean, white pea bean, pea bean, cow pea, horse bean, haricot, pinot bean, mottled bean, small red bean, red Mexican bean, kidney bean, black bean, black turtle bean, cranberry bean, roman bean, speckled sugar bean, lima bean, haba bean, Madagascar bean, green gram, mung bean, green bean, black gram, urad dal, soy, lupin, and combinations thereof.

[0035] The fermented plant product may comprise, consist essentially of, or consist of the product of the fermentation of a substrate comprising seeds. The seeds may be selected from the group consisting of: hemp, pumpkin, sesame, tiger nut, flax, chia, sunflower, coconut, and any byproducts thereof, and any combination thereof.

[0036] The fermented plant product may comprise, consist essentially of, or consist of the product of the fermentation of a substrate comprising a cereal grain. The cereal grain may be selected from the group consisting of: barley, pearl barley, rice, wheat, millet, maize, triticale, rye, fonio, teff, sorghum, oats, bulgur, and any byproducts thereof, and any combination thereof.

[0037] The fermented plant product may comprise, consist essentially of, or consist of the product of the fermentation of a substrate comprising a pseudocereal. The pseudocereal may be selected from the group consisting of: buckwheat, quinoa, amaranth, kaniwa, and any byproducts thereof, and any combination thereof. One advantage of using pseudocereals such as these - or cereal grains such as, for example, rice, millet, maize, fonio, teff, and sorghum - is that they are gluten free, and are therefore suitable for use for the production of a gluten-free fermented plant product and of a gluten-free consumable flavour material.

[0038] The fermented plant product may comprise, consist essentially of, or consist of the product of the fermentation of a substrate comprising other plant-based materials. These materials may be selected from the group consisting of: tomato, carob, fruits, vegetables, leaves, roots, flowers, and any byproducts thereof, and any combination thereof.

[0039] The fermented plant product may comprise, consist essentially of, or consist of a fermented cereal grain. Preferably, the at least one fermented cereal grain may comprise barley. The at least one fermented cereal grain may comprise roasted fermented barley.

[0040] The fermented plant product is preferably produced by incubating at least one substrate, as hereinbefore described, with at least one microorganism selected from Aspergillus oryzae and Bacillus subtilis. An example of such a fermentation process is described in published PCT application WO2024069626A1 , the contents of which are incorporated herein by reference in their entirety.

[0041] The consumable flavour material according to the first aspect of the invention may be a very low gluten flavour material.

[0042] The phrase “very low gluten” as used herein refers to a flavour material that contains gluten in a concentration of from 21 to 1000 ppm.

[0043] The consumable flavour material according to the first aspect of the invention may be a gluten- free flavour material.

[0044] The phrase “gluten-free” as used herein refers to a flavour material that contains gluten in a concentration of less than about 20 ppm.

[0045] The consumable flavour material according to the first aspect of the invention may be a non-dairy flavour material. The consumable flavour material according to the first aspect of the invention may be a dairy-free flavour material.

[0046] The phrase “non-dairy” as used herein refers to a flavour material that contains little or no amount or concentration of a dairy component, which may include, but is not limited to, milk (including buttermilk, powdered milk, evaporated milk, and any percentage of whole milk, such as 1 % or 2% milk), cheese (including cottage cheese and cheese sauces), butter and butter fat, cream (including sour cream), yogurt, ice cream, and / or pudding. Preferably, a “non-dairy” flavour material as described herein may comprise about 5% or less of any dairy component, such as 2% or less. A “non-dairy” flavour material as described herein may also comprise about 5% or less of any dairy protein and / or dairy allergens, such as 2% or less.

[0047] In the context of the first aspect of the invention, a “non-dairy” food material may be dairy protein and / or dairy allergen-free, such that no (i.e., 0%) or little (i.e., 2% or less) of any dairy protein and / or dairy allergens are present in the “non-dairy” flavour material. Illustrative dairy proteins and dairy allergens that should not be present or should be maintained in limited quantities and / or concentrations (i.e., 2% or less) in such a “non-dairy” flavour material include, but are not limited to casein or caseinates, curd, ghee, hydrolysates, lactalalbumin and lactalbumin phosphate, lactose, lactoglobulin, lactoferrin, and lactulose, rennet, whey, and whey products.

[0048] The flavour material of the first aspect of the invention comprises a plurality of flavour compounds having formula A: formula A wherein X = N(Z), O, or S; wherein Z = H, Ri, R2, R3, R4, O(R2), S(R2), S(O)(R2), SO2(R2), N(R2)(R3); wherein Ri = H, OH, Ci-Ci2alkyl, C2-Ci2alkenyl, C2-Ci2alkynyl, Cs-Ci2aryl, C4-Ci2heteroaryl, or C(O)Z; wherein R2= H, OH, Ci-Ci2alkyl, C2-Ci2alkenyl, C2-Ci2alkynyl, Cs-Ci2aryl, or C4-Ci2heteroaryl, or C(O)Z; wherein R3= H, OH, Ci-Ci2alkyl, C2-Ci2alkenyl, C2-Ci2alkynyl, Cs-Ci2aryl, or C4-Ci2heteroaryl, or C(O)Z; and wherein R4= H, OH, Ci-Ci2alkyl, C2-Ci2alkenyl, C2-Ci2alkynyl, Cs-Ci2aryl, or C4-Ci2heteroaryl, or C(O)Z. The flavour material of the invention may comprise a plurality of compounds having formula A and wherein in a first such compound of formula A:

[0049] X = N(Z) or O;

[0050] Ri, R2, R3, and R4 each independently = C(O)Z, C1-C12 alkyl, or H; wherein Z = H, R1, R2, R3, R4, O(R2), S(R2), S(O)(R2), SO2(R2), N(R2)(R3).

[0051] Some preferred flavour materials of the invention comprise a plurality of compounds having formula A and wherein in a first such compound of formula A:

[0052] X = O.

[0053] R1, R2, R3, and R4each independently = C(O)Z, Ci-Ci2alkyl, or H; wherein Z = H, R1, R2, R3, R4, O(R2), S(R2), S(O)(R2), SO2(R2), N(R2)(R3); and wherein at least one of R1, R2, R3, and R4is not H.

[0054] Some further preferred flavour materials of the invention comprise a plurality of compounds having formula A and wherein in a first such compound of formula A:

[0055] X = O.

[0056] R1, R2, R3, and R4each independently = C(O)Z, Ci-Ci2alkyl, or H; wherein Z = H, R1, R2, R3, R4; and wherein at least one of R1, R2, R3, and R4is not H.

[0057] Some still further preferred flavour materials of the invention comprise a plurality of compounds having formula A and wherein in a first such compound of formula A:

[0058] X = O.

[0059] R1, R2, R3, and R4each independently = C(O)Z, Ci-Ci2alkyl, or H; wherein Z = H; and wherein at least one of R1, R2, R3, and R4is not H.

[0060] That is, preferred flavour materials of the invention comprise a plurality of compounds having formula A and wherein a first such compound of formula A is a furan, preferably a substituted furan, such as a monosubstituted furan, a disubstituted furan, a trisubstituted furan, or a tetrasubstituted furan. In this context, “substituted” means that at least one hydrogen atom of furan has been replaced by a non-hydrogen atom or moiety. Preferably, in such preferred flavour materials, a first such compound of formula A is a monosubstituted furan or a disubstituted furan, more preferably a disubstituted furan. Such a disubstituted furan may be a 2,5-disubstituted furan, a 2,4-disubstituted furan, a 2,3-disubstituted furan, a 3,4-disubstituted furan, or a 3,5-disubstituted furan. The flavour material of the invention may comprise a plurality of compounds having formula A and wherein in a first such compound of formula A:

[0061] X = O; at least one of Ri, R2, R3, and R4 = C(O)Z. wherein Z = H, R1, R2, R3, R4, O(R2), S(R2), S(O)(R2), SO2(R2), N(R2)(R3).

[0062] Preferably, the flavour material of the invention may comprise a plurality of compounds having formula A and wherein in a first such compound of formula A:

[0063] X = O; at least one of R1, R2, R3, and R4= C(O)Z. wherein Z = H or OH.

[0064] The flavour material of the invention may comprise a plurality of compounds having formula A and wherein in a first such compound of formula A:

[0065] X = O;

[0066] R1, R3, and R4= H; and

[0067] R2= C(O)H.

[0068] In this embodiment, the first such compound of formula A is 3-furaldehyde.

[0069] The flavour material of the invention may comprise a plurality of compounds having formula A and wherein in a first such compound of formula A:

[0070] X = O;

[0071] R1 = C(O)H;

[0072] R2and R3= H; and

[0073] R4= CH3.

[0074] In this embodiment, the first such compound of formula A is 5-methylfurfural.

[0075] The flavour material of the invention may comprise a plurality of compounds having formula A and wherein in a first such compound of formula A:

[0076] X = O;

[0077] R1 = C(O)H;

[0078] R2and R3= H; and

[0079] R4= CH2OH.

[0080] In this embodiment, the first such compound of formula A is 5-hydroxymethylfurfural. Some preferred flavour materials of the invention comprise a plurality of compounds having formula A and wherein in a first such compound of formula A:

[0081] X = N(Z);

[0082] Ri, R2, R3, and R4 each independently = C(O)Z, C1-C12 alkyl, or H; wherein Z = H; and wherein at least one of R1, R2, R3, and R4 is not H.

[0083] That is, preferred flavour materials of the invention comprise a plurality of compounds having formula A and wherein a first such compound of formula A is a pyrrole, preferably a substituted pyrrole, such as a monosubstituted pyrrole, a disubstituted pyrrole, a trisubstituted pyrrole, or a tetrasubstituted pyrrole. In this context, “substituted” means that at least one hydrogen atom of pyrrole has been replaced by a non-hydrogen atom or moiety. Preferably, in such preferred flavour materials, a first such compound of formula A is a monosubstituted pyrrole or a disubstituted pyrrole, more preferably a monosubstituted pyrrole. Such a monosubstituted pyrrole may be a 2-substituted pyrrole or a 3-substituted pyrrole.

[0084] The flavour material of the invention may comprise a plurality of compounds having formula A and wherein in a first such compound of formula A:

[0085] X = N(Z); at least one of R1, R2, R3, and R4 = C(O)Z. wherein Z = H, R1, R2, R3, R4, O(R2), S(R2), S(O)(R2), SO2(R2), N(R2)(R3).

[0086] Preferably, the flavour material of the invention may comprise a plurality of compounds having formula A and wherein in a first such compound of formula A:

[0087] X = N(Z); at least one of R1, R2, R3, and R4 = C(O)Z. wherein Z = H or OH.

[0088] Some preferred flavour materials of the invention comprise a plurality of compounds having formula A and wherein in a first such compound of formula A:

[0089] X = N(Z);

[0090] Z = H;

[0091] R1 = C(O)CH3; and

[0092] R2, R3, and R4 = H.

[0093] In this embodiment, the first such compound of formula A is 2-acetylpyrrole. The flavour material of the first aspect of the invention comprises a plurality of flavour compounds having formula A, where formula A is as hereinbefore defined. That is, the flavour material of the first aspect of the invention comprises a first compound having formula A, where formula A is as hereinbefore defined, and at least a second compound having formula A, where formula A is as hereinbefore defined, e.g. a second, third, fourth, or fifth (or more) compound having formula A, where formula A is as hereinbefore defined.

[0094] Some flavour materials of the first aspect of the invention comprise a plurality of flavour compounds having formula A, wherein a first compound having formula A is a furan (i.e. X = O), and a second compound having formula A is a different furan (i.e. X = O).

[0095] Examples of such flavour materials comprise at least two compounds selected from the group consisting of 3-furaldehyde, 5-methylfurfural, and 5-hydroxymethylfurfural.

[0096] One preferred flavour material according to the first aspect of the invention comprises a plurality of flavour compounds having formula A, wherein a first compound having formula A is 5- hydroxymethylfurfural.

[0097] One example of such a flavour material comprises 5-hydroxymethylfurfural and 3-furaldehyde. One example of such a flavour material comprises 5-hydroxymethylfurfural and 5-methylfurfural. One example of such a flavour material comprises 5-hydroxymethylfurfural, 3-furaldehyde, and 5-methylfurfural.

[0098] In flavour materials according to the first aspect of the invention wherein a first compound having formula A is 5-hydroxymethylfurfural, the 5-hydroxymethylfurfural is preferably present in an amount of at least about 1.0 mg / g, such as at least about 1.5 mg / g, at least about 2.0 mg / g, at least about 2.5 mg / g, at least about 3.0 mg / g, at least about 3.5 mg / g, or at least about 4.0 mg / g.

[0099] In flavour materials according to the first aspect of the invention wherein a first compound having formula A is 5-hydroxymethylfurfural, the 5-hydroxymethylfurfural is preferably present in an amount in the range of 1 .0 mg / g, to 10 mg / g, more preferably in the range of 2.0 mg / g to 8.0 mg / g, still more preferably in the range of 2.5 mg / g to 5.0 mg / g, even more preferably in the range of 3.0 mg / g to 4.0 mg / g.

[0100] In preferred flavour materials according to the first aspect of the invention wherein a first compound having formula A is 5-hydroxymethylfurfural, the 5-hydroxymethylfurfural is preferably present in an amount in the range of 3.00 mg / g, to 4.00 mg / g, more preferably in the range of 3.10 mg / g to 3.90 mg / g, such as about 3.10 mg / g, about 3.20 mg / g, about 3.30 mg / g, about 3.40 mg / g, about 3.50 mg / g, about 3.60 mg / g, about 3.70 mg / g, about 3.80 mg / g, or about 3.90 mg / g.

[0101] In flavour materials according to the first aspect of the invention wherein a first compound having formula A is 5-methylfurfural, the 5-methylfurfural is preferably present in an amount of at least about 1.0 pg / g, such as at least about 1.5 pg / g, at least about 2.0 pg / g, at least about 2.5 pg / g, at least about 3.0 pg / g, at least about 3.5 pg / g, at least about 4.0 pg / g, at least about 4.5 pg / g, at least about 5.0 pg / g, at least about 5.5 pg / g, at least about 6.0 pg / g, at least about 6.5 pg / g, at least about 7.0 pg / g, at least about 7.5 pg / g, at least about 8.0 pg / g, at least about 8.5 pg / g, or at least about 9.0 pg / g.

[0102] In flavour materials according to the first aspect of the invention wherein a first compound having formula A is 5-methylfurfural, the 5-methylfurfural is preferably present in an amount in the range of 1 .0 pg / g, to 10 pg / g, more preferably in the range of 2.0 pg / g to 8.0 pg / g.

[0103] In preferred flavour materials according to the first aspect of the invention wherein a first compound having formula A is 5-methylfurfural, the 5-methylfurfural is preferably present in an amount in the range of 1.00 pg / g, to 8.00 pg / g, more preferably in the range of 2.00 pg / g to 3.00 pg / g, such as about 2.10 pg / g, about 2.20 pg / g, about 2.30 pg / g, about 2.40 pg / g, about 2.50 pg / g, about 2.60 pg / g, about 2.70 pg / g, about 2.80 pg / g, or about 2.90 pg / g.

[0104] For the avoidance of doubt, in flavour materials according to the first aspect of the invention wherein a first compound having formula A is 5-hydroxymethylfurfural, and a second compound having formula A is 5-methylfurfural, the 5-hydroxymethylfurfural and 5-methylfurfural are preferably present in the respective amounts listed above.

[0105] Some flavour materials of the first aspect of the invention comprise a plurality of flavour compounds having formula A, wherein a first compound having formula A is a furan (i.e. X = O), and a second compound having formula A is a pyrrole (i.e. X = N(Z), such as X = NH).

[0106] One example of such a flavour material comprises 2-acetyl pyrrole and one or more compounds selected from the group consisting of 3-furaldehyde, 5-methylfurfural, and 5- hydroxymethylfurfural. One example of such a flavour material comprises 5-hydroxymethylfurfural and 2-acetylpyrrole. One example of such a flavour material comprises 5-hydroxymethylfurfural, 3-furaldehyde, and 2-acetylpyrrole. One example of such a flavour material comprises 5- hydroxymethylfurfural, 5-methylfurfural, and 2-acetylpyrrole. In flavour materials according to the first aspect of the invention wherein a first compound having formula A is 2-acetylpyrrole, the 2-acetylpyrrole is preferably present in an amount of at least about 2.0 pg / g, such as at least about 3.0 pg / g, at least about 4.0 pg / g, at least about 5.0 pg / g, at least about 10 pg / g, at least about 15 pg / g, at least about 20 pg / g, at least about 25 pg / g, or at least about 30 pg / g.

[0107] In flavour materials according to the first aspect of the invention wherein a first compound having formula A is 2-acetylpyrrole, the 2-acetylpyrrole is preferably present in an amount in the range of 2.0 pg / g, to 30 pg / g, more preferably in the range of 3.0 pg / g to 29 pg / g.

[0108] For the avoidance of doubt, in flavour materials according to the first aspect of the invention wherein a first compound having formula A is 2-acetylpyrrole, and a second compound having formula A is 5-hydroxymethylfurfural or 5-methylfurfural, the 2-acetylpyrrole, 5- hydroxymethylfurfural and 5-methylfurfural are preferably present in the respective amounts listed above.

[0109] Without wishing to be bound by theory, it is thought that the presence of a plurality of flavour compounds having formula A, where formula A is as hereinbefore defined, contributes to the pleasant and distinctive flavour profile of such consumable flavour materials. Surprisingly, it has been found that the presence of a plurality of flavour compounds having formula A, where formula A is as hereinbefore defined, in a consumable flavour material as hereinbefore described produces a chocolate-like flavour profile, aroma profile, or flavour and aroma profile. This makes consumable flavour materials of the present invention particularly suitable for use as substitutes, either wholly or partially, for conventional (i.e. cacao-based) chocolate flavour materials.

[0110] Other chocolate alternative (sometimes referred to as “alt-chocolate”) flavour materials known in the art do not comprise a plurality of flavour compounds having formula A, where formula A is as hereinbefore defined. Such alt-chocolate compositions include those based on carob, sunflower seeds, brewers spent grain, and the like.

[0111] Other fermented plant products, such as natto (fermented soy beans) also do not comprise a plurality of flavour compounds having formula A, where formula A is as hereinbefore defined.

[0112] As such, the presence of a plurality of flavour compounds having formula A, where formula A is as hereinbefore defined, advantageously results in a flavour profile, aroma profile, or flavour and aroma profile that is distinct from conventional (i.e. cacao-based) chocolate flavour materials, known alt-chocolate flavour materials, and other fermented plant product flavour materials.

[0113] The consumable flavour material according to the first aspect of the invention and comprising at least one fermented plant product, the fermented plant product comprising a plurality of flavour compounds having formula A, may further comprise one or more additional flavour compounds that do not have formula A as hereinbefore described.

[0114] An exemplary, but non-limiting, list of such additional flavour compounds includes phenylacetaldehyde; 3-methyl-butanal; 2,3-Butanediol; hexadecanoic acid, ethyl ester; 4H-Pyran- 4-one, 2,3-dihydro-3,5-dihydroxy-6-methyl-; 2-methyl-propanal; 2-heptyl-1 ,3-dioxepane; and 3- methyl-butanoic acid.

[0115] Preferably, the consumable flavour material comprises at least one fermented plant product, the fermented plant product comprising a plurality of flavour compounds having formula A, wherein formula A is as hereinbefore described, and further comprising phenylacetaldehyde.

[0116] One example of such a flavour material comprises at least two compounds selected from the group consisting of 3-furaldehyde, 5-methylfurfural, and 5-hydroxymethylfurfural; and further comprising phenylacetaldehyde.

[0117] Another example of such a flavour material comprises 2-acetylpyrrole; one or more compounds selected from the group consisting of 3-furaldehyde, 5-methylfurfural, and 5- hydroxymethylfurfural; and phenylacetaldehyde.

[0118] For the avoidance of doubt, in flavour materials according to the first aspect of the invention comprising 2-acetylpyrrole, 5-hydroxymethylfurfural and / or 5-methylfurfural, in addition to the at least one additional flavour compound, each of these compounds is preferably present in the respective amounts as hereinbefore described.

[0119] A second aspect of the invention is a method for preparing a consumable flavour material, comprising: inoculating at least one plant-based substrate with a starter culture of one or more microorganisms; fermenting the inoculated substrate to produce a fermentation product; ageing the fermentation product for to produce an aged fermentation product; drying the aged fermentation product to produce a dried, aged fermentation product; and roasting the dried, aged fermentation product to produce a consumable flavour material.

[0120] Preferably, the at least one plant-based substrate is a substrate as hereinbefore described in relation to the first aspect of the invention.

[0121] Preferably, the one or more microorganisms is selected from the group consisting of Aspergillus oryzae, Bacillus subtilis, Aspergillus sojae, Rhizopus oligosporus, Rhizopus oryzae, Neurospora intermedia var. Oncomensis, Aspergillus luchuensis, Lactococcus lactis subsp, B, Bacillus sp„ Bacillus licheniformis, Bacillus giant, Bacillus pumilus, Bacillus amylolitica, Bacillus methylotrophic, Bacillus proteolysaccharide, Bacillus brevis, Laceyella Sacchari, Corynebacterium glutamicum, Saccharomyces cerevisiae, Candida krusei, Candida parapsilosis, Candida glabrata, Candida tropicalis, Candida guillermondii, Candida rugosa, Pichia kudriavzevii, and any combination thereof.

[0122] Preferably, the at least one microorganism is Aspergillus oryzae and / or Bacillus subtilis. More preferably, the at least one microorganism is Aspergillus oryzae.

[0123] Preferably, the inoculated substrate is fermented for between about one day to about one week, such as for between about 36 and about 48 hours, e.g. about 24 hours, within a temperature range between about 28 and about 45°C and a relative humidity of between about 35 to about 95% RH to produce a fermentation product.

[0124] Preferably, the fermentation product is aged at a temperature of about 30-100 °C, about 30-80 °C, about 35-70 °C, about 35-65°C, about 40-65°C, about 40-60°C, or about 40-55°C, or any other sub-range within the range between about 30-100° C to produce an aged fermentation product.

[0125] Preferably, the fermentation product is aged for a length of time of several days, such as about 3, 5, 10, 15, or 30 days, or for several weeks, such as about 1 , 2, 3, 4, 5, 6, 7, or 8 weeks; or for several months, such as 2, 3, 4, 5, or 6 months, or for any time length with in the range of several days to several months, such as from about 3 days to about 6 months to produce an aged fermentation product. Preferably, the aged fermentation product is dried at a temperature of 25-90 °C, e.g. 30-70 °C, preferably 35-50 °C, for between about 1-24 hours, e.g. 2-20 hours, preferably 4-16 hours, in a drying cabinet with continuous air flow to produce a dried, aged fermentation product.

[0126] Preferably, the dried, aged fermentation product is roasted at a temperature of between about 50- 100 °C, e.g. 60-95°C, preferably between about 70 and about 90 °C, for between about 1-24 hours, e.g. 1-12 hours, preferably between about 2 and about 8 hours to produce a consumable flavour material.

[0127] A third aspect of the invention is a consumable flavour material obtained by or obtainable by the method of the second aspect of the invention.

[0128] A fourth aspect of the invention is a cocoa-free alt-chocolate composition comprising the consumable flavour material of the first aspect of the invention.

[0129] The cocoa-free alt-chocolate composition may comprise the consumable flavour material in any suitable amount.

[0130] The consumable flavour material may be included in the cocoa-free alt-chocolate composition in an amount of about 0.1-65 %wt, about 0.1- 40 %wt, about 0.1-25 %wt, about 0.1-20 %wt, about 0.5-15 %wt, about 0.6-10 %wt, about 0.7-8.0 %wt, about 0.8-6.0 %wt, about 0.9-5.0 %wt, about 1.0-4.0 %wt, about 1.1-3.5 %wt, about 1.2-3.0 %wt, about 1.3-2.8 %wt, about 1.4-2.6 %wt, or about 1 .5-2.5 %wt.

[0131] The consumable flavour material may be included in the cocoa-free alt-chocolate composition in an amount of less than about 5.0 %wt, such as less than about 4.0 %wt, less than about 3.5 %wt, less than about 3.0 %wt, or less than about 2.5 %wt.

[0132] The consumable flavour material may be included in the cocoa-free alt-chocolate composition in an amount of greater than about 0.5 %wt, such as greater than about 0.75 %wt, greater than about 1 .0 %wt, greater than about 1 .5 %wt, greater than about 2.0 %wt, or greater than about 2.5 %wt.

[0133] Preferably, the alt-chocolate composition comprises at least one non-animal fat, and the consumable flavour material as hereinbefore described.

[0134] The non-animal fat may comprise a plant-based fat. The at least one non-animal fat may be selected from the group consisting of: shea butter, illipe butter, palm oil, palm kernel oil, sal nut oil, kokum butter, mango kernel butter, algae-derived fats, coconut oil, cocoa butter substitutes (CBS), cocoa butter replacers (CBR), cocoa butter equivalents (CBE), Soybean oil, Rapeseed oil, Cottonseed oil, Cupuacu Butter, Bambangan Kernel Fat, canola oil, sunflower oil, safflower oil, peanut oil, rice bran oil, and any combination thereof. The at least one non-animal fat preferably comprises shea butter, illipe butter and / or palm oil. The at least one non-animal fat may comprise shea butter and illipe butter. The at least one non-animal fat may comprise shea butter and palm oil.

[0135] The non-animal fat may be melted.

[0136] The at least one non-animal fat may be included in the cocoa-free alt-chocolate composition in an amount of about 1-80 %wt, about 5-75 %wt, about 10-75%wt, about 15-70 %wt, about 20-65 %wt, 25-65 %wt, or any other range within the range of about 1-80 %wt.

[0137] The cocoa-free alt-chocolate composition may comprise at least one sweetener. The at least one sweetener may be present in the composition at an amount of about 0.1-50 %wt. The at least one sweetener may be selected from the group consisting of: white sugar, palm sugar, coconut sugar, unrefined sugar, brown sugar, light brown sugar, demerara sugar, turbinado sugar, cane sugar, glucose, fructose, stevia, erythritol, xylitol, mannitol, agave nectar, Yacon syrup, honey, maple, molasses, coconut sugar, Monk fruit sweetener, aspartame, acesulfame potassium, advantame, aspartame-acesulfame salt, cyclamate, neotame, neohesperidin, saccharine, sucralose, and any combination thereof.

[0138] The cocoa-free alt-chocolate composition may comprise less than 25 %wt sugar.

[0139] The cocoa-free alt-chocolate composition may comprise at least one emulsifier. The at least one emulsifier may be present in the composition at an amount of about 0.1-1 %wt. The at least one emulsifier may be selected from the group consisting of: sunflower lecithin, soy lecithin, polyglycerol polyricinoleate (PGPR), E322 Lecithins, E492, and Sorbitan tristearate.

[0140] The cocoa-free alt-chocolate composition may comprise at least one of a thickener, a binder, disintegrant, a stabilizer, a flavour enhancer, an emulsifier, a pH modifier, or any combination thereof. In some embodiments, the cocoa-free alt-chocolate composition may not comprise a dairy product.

[0141] The cocoa-free alt-chocolate composition may comprise a non-dairy milk component. According to some embodiments, the non-dairy milk component may be made from the group consisting of: oats, potatoes, tiger nut, soy, rice, hazelnut, hemp, macadamia, almond, peanut, grains, barley, quinoa, peas, coconut, and any combination thereof. In some embodiments, the non-dairy milk component comprises oat milk.

[0142] The cocoa-free alt-chocolate composition may be a dark cocoa-free alt-chocolate composition.

[0143] A fifth aspect of the invention is the use of a consumable flavour material of the first aspect of the invention as a cocoa substitute in a food composition.

[0144] EXAMPLES

[0145] Materials

[0146] All materials were obtained from commercial suppliers, unless indicated otherwise.

[0147] Preparative Example: preparation of flavour material

[0148] A flavour material was prepared according to the following process:

[0149] 1 . Barley grains were soaked in water for between 2-4 hours, drained, and washed.

[0150] 2. The washed grains were steamed for between 5-50 minutes at a temperature above 90 °C and at high humidity (e.g., a relative humidity of greater than about 65 % RH), then allowed to cool to room temperature.

[0151] 3. The steamed grains were inoculated with a starter culture of Aspergillus oryzae.

[0152] 4. The inoculated grains were incubated in an incubator that has the capacity to control air flow, temperature, and humidity, for between 36-48 hours within a temperature range between 28- 35°C and a relative humidity of between 35-95% RH.

[0153] 5. The fermented grains were transferred into postprocessing vessels made of food grade materials able to exclude as much oxygen as possible and heated to about 30 °C-65 °C for about 3 weeks in the absence of oxygen for ageing the grains were partially liquified and assumed a paste form. The ageing process was associated with a change of colour (to darker colours e.g., brown / black) and the development of new aroma and taste compounds.

[0154] 6. The aged, fermented grains were dried at a temperature of 35-50 °C for 4-16 hours in a drying cabinet with continuous air flow. WNWN002WC

[0155] 7. The dried, aged, fermented grains were roasted at a temperature of between 70 and 90 °C for between 2 and 8 hours to produce a consumable flavour material.

[0156] Analytical Example: analysis of VOC content of samples

[0157] The consumable flavour material prepared according to Example 1 was analysed by headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS).

[0158] HS-SPME GC-MS Analysis of Samples

[0159] Analyses of test samples was conducted using an Agilent 8890 gas chromatograph (GC) coupled to an Agilent 5977B mass spectrometer detector (MSD) via a CTC Combi-Pal autosampler. The GC was equipped with an Agilent J&W DB-WAX Ultra Inert capillary column (30 m x 0.25 mm internal diameter x 0.25 pm film thickness). The GC oven temperature programme was set to 40°C (held for 5 minutes), ramped to 180°C at 5°C / min, and then to 240°C at 7°C / min. The carrier gas was high-purity helium at a constant flow rate of 1 ml / min. The transfer line was set at 250°C, the ion source at 280°C, and the quadrupole at 150°C. The mass spectrometer operated in scan / SIM mode with electron impact ionisation at 70 eV, and the electron multiplier voltage was set to 1054 V.

[0160] Samples were prepared by grinding dry ingredients into a fine powder using a spice grinder for fermented powder samples or analysing chocolate and cocoa powder directly. Two grams of chocolate or three grams of cocoa powder or dry fermented powder were weighed into 20 ml headspace vials (Agilent). In some cases, three grams of fermented powder were combined with six millilitres of deionised water before being transferred to vials. Each vial was sealed with PTFE / silicone septa screw caps. Prior to volatile extraction, each vial was equilibrated at 60°C for 25 minutes with agitation.

[0161] Volatile compounds were extracted using headspace solid-phase microextraction (HS-SPME). An 80 pm DVB / C-WR / PDMS fibre (Agilent) was conditioned in the GC injector port at 285°C for 4.5 minutes to remove contaminants. The fibre was exposed to the vial headspace at 60°C for 5 minutes with continued agitation, and the absorbed volatiles were thermally desorbed in the GC injector port at 250°C in splitless mode for 2 minutes. Full-scan spectra were collected over a mass range of 50 to 150 m / z. SIM data were collected for target VOCs (2-acetylpyrrole, 5- methylfurfural, and 5-hydroxymethylfurfural), targeting quantifier (m / z: 109, 110, 126) and qualifier (m / z: 94, 81 , 97) ions. Example 1 : analysis of flavour materials VOC content

[0162] Four samples were prepared for analysis by the Analytical Example above. The samples analysed were as follows: i) Sample 1 : cacao nibs obtained from a commercial supplier; ii) Sample 2: fermented barley grain prepared according to the Preparative Example above; ill) Sample 3: fermented purple wheat prepared according to the Preparative Example above, with purple wheat used as substrate in place of barley grains; iv) Sample 4: Natto (fermented soy beans) obtained from a commercial supplier.

[0163] A selection of the volatile organic compounds (VOCs) detected in of the samples is shown below in Table 1 . A dash means that the compound was not present in an amount equal to or higher than the detection level of the instrument used.

[0164] Table 1

[0165] The results shown in Table 1 show a clear difference in the VOC content of the samples that were analysed.

[0166] Notably, each of Samples 2 and 3 contained 5-hydroxymethylfurfural (5-HMF), whereas this compound is absent in Samples 1 and 4. Samples 2 and 3 also contained relatively large amounts of 3-furaldehyde, whereas only a relatively small amount of this compound was detected in Sample 1 , and no amount was detected in Sample 4.

[0167] Sample 2 also contained 5-m ethylfurfural, which was not detected in any of the other Samples. Sample 2 also did not contain any detectable amount of acetic acid, which was detected in each of Samples 1 , 3 and 4. WNWN002WC

[0168] From these results, it can be seen that Sample 2, which comprises a fermented plant product, has a distinctive VOC profile when compared to conventional cocoa and chocolate precursors (Sample 1 ), and when compared to other fermented plant products (Sample 4). This distinctive VOC profile is characterised in that it comprises at least two substituted furan compounds, such as 5-hydroxymethylfurfural, 5-methylfurfural, and 3-furaldehyde.

[0169] Example 2: analysis of cocoa and alt-cocoa powder VOC content

[0170] Four samples were prepared for analysis by the Analytical Example above. Samples 5, 6 and 7 are commercially available. Sample 8 was prepared from the fermented plant product used as Sample 2 in Example 1 above. The samples analysed were as follows: i) Sample 5: cocoa powder sold as a baking ingredient; ii) Sample 6: alkalized / dutched cocoa powder sold as a premium baking ingredient; ill) Sample 7: cocoa powder substitute prepared from roasted carob tree pods; iv) Sample 8: powder prepared as described above.

[0171] A selection of the VOCs detected in of the samples is shown below in Table 2. A dash means that the compound was not present in an amount equal to or higher than the detection level of the instrument used.

[0172] Table 2

[0173] The results shown in Table 2 show a clear difference in the VOC content of the samples that were analysed.

[0174] Sample 8 is the only Sample in which 5-hydroxymethylfurfural (5-HMF) was detected. Sample 8 also contained 5-methylfurfural and 3-furaldehyde, neither of which were detected in either of Sample 5 or Sample 6, which are conventional cocoa powders. Sample 7, which is a cocoa powder substituted derived from carob, contained 3-furaldehyde and 5-methylfurfural, but did not contain 5-HMF. Sample 7 also did not contain any detectable amount of phenylacetaldehyde, which was present in Sample 8 (and in each of Samples 6 and 7).

[0175] From these results, it can be seen that Sample 8 has a distinctive VOC profile when compared to i) conventional cocoa powders and ii) a carob-derived cocoa powder alternative.

[0176] Example 3: analysis of chocolate and alt-chocolate VOC content

[0177] An alt chocolate bar was prepared according to WO2024069626A1 , the contents of which are herein incorporated by reference in their entirety. The fermented plant product used to produce this alt chocolate bar was as described as Sample 2 in Example 1 above.

[0178] Seven samples were prepared for analysis by the Analytical Example above. Samples 9, 10, 12, 13, and 14 are commercially available. Sample 11 was prepared from the fermented plant product used as Sample 2 in Example 1 above. The samples analysed were as follows: i) Sample 9: premium dark chocolate; ii) Sample 10: premium milk chocolate; ill) Sample 11 : dark alt-chocolate prepared using fermented plant product as described above; iv) Sample 12: alt-chocolate made using sunflower seeds; v) Sample 13: alt-chocolate made using carob; vi) Sample 14: alt-chocolate made using brewers spent grain.

[0179] A selection of the VOCs detected in of the samples is shown below in Table 3. A dash means that the compound was not present in an amount equal to or higher than the detection level of the instrument used.

[0180] Table 3 WNWN002WQ

[0181] The results shown in Table 3 show a clear difference in the VOC content of the samples that were analysed.

[0182] Sample 11 is the only Sample in which 5-hydroxymethylfurfural (5-HMF) was detected. Sample 11 also contained 5-methylfurfural and 3-furaldehyde, neither of which were detected in any of Samples 9, 10, 12, or 13. 3-Furaldehyde was detected in Sample 14, but no 5-methylfurfural or 5-HMF were detected in this Sample.

[0183] Sample 11 is therefore the only Sample which contained 5-HMF and at least one of 5- methylfurfural and 3-furaldehyde. Sample 11 is also the only Sample which contained 5-HMF and phenylacetaldehyde.

[0184] From these results, it can be seen that Sample 11 has a distinctive VOC profile when compared to i) conventional chocolates, and ii) other alt-chocolates.

[0185] Example 4: quantitative analysis of flavour materials VOC content

[0186] Calibration Curve Preparation for HS-SPME GC-MS Quantitative Analysis

[0187] Quantitative data for target volatile organic compounds (VOCs) identified by HS-SPME GC-MS were obtained using calibration curves prepared with analytical standards of known concentrations. GC-MS analysis for calibration samples was conducted using an Agilent 8890 gas chromatograph (GC) coupled to an Agilent 5977B mass spectrometer detector (MSD) via a CTC Combi-Pal autosampler. The GC was equipped with an Agilent J&W DB-WAX Ultra Inert capillary column (30 m x 0.25 mm internal diameter x 0.25 pm film thickness). The GC oven temperature programme was set to 40°C (held for 5 minutes), ramped to 180°C at 5°C / min, and then to 240°C at 7°C / min. The carrier gas was high-purity helium at a constant flow rate of 1 ml / min. The transfer line was set at 250°C, the ion source at 280°C, and the quadrupole at 150°C. The mass spectrometer operated in scan / SIM mode with electron impact ionisation at 70 eV, and the electron multiplier voltage was set to 1054 V.

[0188] Analytical standards of 2-acetylpyrrole, 5-methylfurfural, and 5-hydroxymethylfurfural were used to prepare stock solutions in analytical-grade methanol (1 mg / ml for 2-acetylpyrrole and 5- methylfurfural, and 24 mg / ml for 5-hydroxymethylfurfural). Working calibration standards were serially diluted in deionised water, transferred into 20 ml headspace vials (Agilent), and sealed with PTFE / silicone septa screw caps. Prior to volatile extraction 1 ml of each standard was WNWN002WQ combined with 5 ml of deionised water (6 ml total volume) in a 20 ml headspace vial, equilibrated at 60°C for 25 minutes with agitation.

[0189] Volatile compounds were extracted using headspace solid-phase microextraction (HS-SPME). An 80 pm DVB / C-WR / PDMS fibre (Agilent) was conditioned in the GC injector port at 285°C for 4.5 minutes to remove contaminants. The fibre was exposed to the vial headspace at 60°C for 5 minutes with continued agitation, and the absorbed volatiles were thermally desorbed in the GC injector port at 250°C in splitless mode for 2 minutes. Full-scan spectra were collected over a mass range of 50 to 150 m / z. SIM data were collected for target VOCs (2-acetylpyrrole, 5- methylfurfural, and 5-hydroxymethylfurfural), targeting quantifier (m / z: 109, 110, 126) and qualifier (m / z: 94, 81 , 97) ions. Blank samples (empty vials) were run before and after each calibration set to minimise carry-over. Calibration curves were generated by plotting SIM responses against the known concentrations of the standards using linear regression.

[0190] Data Analysis for VOC Identification and Quantification

[0191] Data analysis for both calibration and test samples was performed using Agilent MassHunter software. For test samples, full-scan data were collected and analysed using the NIST 20 mass spectral library, with retention times of standard compounds used for confirmation. Peaks were identified via deconvolution, with a minimum match factor of 70. Quantification of target VOCs relied on SIM data. Quantifier and qualifier ions for each target compound were matched to their known retention times, and SIM responses were compared to the calibration curves generated from analytical standards. The linear regression models for each compound were used to calculate their respective concentrations in the test samples (Table 4). Full-scan peak areas were used to estimate relative abundances in non-targeted analysis.

[0192] Three materials produced by the method as hereinbefore described were analysed. The materials differed in the substrate used to obtain the fermented plant product, as follows: i) Sample 15: fermented barley powder ii) Sample 16: fermented purple wheat powder ill) Sample 17: fermented purple rice powder

[0193] Table 4

[0194] Table 4 shows the concentration of named flavour compounds in selected fermented plant products (barley, purple wheat, purple rice). The flavour compounds were identified using the quantitative HS-SPME GC-MS analysis method as described herein above. The stated values are an average of between 2 and 5 technical replicates per sample.

[0195] Example 5: analysis of VOC content for gluten-free flavour materials

[0196] Two samples were prepared for analysis by the Analytical Example as in Example 1 above. The samples analysed were as follows: i) Sample 18: roasted, fermented barley grain prepared according to the Preparative Example above ii) Sample 19: roasted, fermented rice prepared according to the Preparative Example above, with rice used as substrate in place of barley grains

[0197] A selection of the volatile organic compounds (VOCs) detected in of the samples is shown below in Table 5. A dash means that the compound was not present in an amount equal to or higher than the detection level of the instrument used.

[0198] Table 5 The results shown in Table 5 show that both Sample 18 and Sample 19 each contain 3- furaldehyde, 5-methylfurfural and 5-hydroxymethylfurfural (5-HMF), and additionally each contain 2-acetylpyrrole.

[0199] From these results, it can be seen that Sample 19, which comprises a gluten-free fermented plant product, has a comparable VOC profile to the barley grain-based fermented plant product of Sample 18. This distinctive VOC profile is characterised in that it comprises at least two substituted furan compounds, such as 5-hydroxymethylfurfural, 5-methylfurfural, and 3- furaldehyde.

[0200] Example 6: sensory assessment

[0201] A dark-style cocoa free alt-chocolate confection, designed to replicate the flavour profile and sensory characteristics of high-percentage cocoa chocolate, was prepared using the consumable flavour material prepared according to the Preparative Example above, alongside other ingredients. The consumable flavour material used corresponded to that of Sample 2 of Example 1 . The formulation was as shown in Table 6 follows:

[0202] Table 6

[0203] The mixture was conched and tempered using standard chocolate-making techniques. The resulting product was a smooth, homogeneous dark-style cocoa free alt-chocolate confection. A professional chocolatier, familiar with the profiles of premium dark chocolates, evaluated the resulting product. The chocolatier reported that the confection exhibited a speed of melt in the mouth closely resembling traditional dark chocolate, with an excellent flavour release. It delivered a robust dark chocolate-like flavour profile, beginning with a hint of honey and chestnut honey, followed by small red and dark fruit notes reminiscent of sour cherries and blackcurrant. These attributes were likened to those found in high-percentage dark chocolates from specific origins such as India or Madagascar. Additionally, the product demonstrated a pleasing creaminess and caramel / panela sugar notes, evoking a toffee or butterscotch-like flavour profile. Hints of green nuts and slight tannic / bitter undertones were also present, further aligning its sensory attributes with those of conventional dark chocolate. Beneficially, the inclusion of the fermented, roasted, dried barley composition mitigated and balanced the green, grassy undertones that are usually attributed to carob, resulting in no undesirable off-flavours. Overall, the sensory characteristics of the confection were judged to be recognisably dark chocolate-like.

[0204] These observations demonstrate that the consumable flavour material of the invention can serve as an effective substitute for cocoa-derived flavour components.

Claims

CLAIMS1 . A consumable flavour material comprising at least one fermented plant product, the fermented plant product comprising a plurality of flavour compounds having formula A:formula A wherein X = N(Z), O, or S; wherein Z = H, Ri, R2, R3, R4, O(R2), S(R2), S(O)(R2), SO2(R2), N(R2)(R3); wherein Ri = H, OH, Ci-Ci2alkyl, C2-Ci2alkenyl, C2-Ci2alkynyl, Cs-Ci2aryl, C4-Ci2heteroaryl, or C(O)Z; wherein R2= H, OH, Ci-Ci2alkyl, C2-Ci2alkenyl, C2-Ci2alkynyl, Cs-Ci2aryl, or C4-Ci2heteroaryl, C(O)Z; wherein R3= H, OH, Ci-Ci2alkyl, C2-Ci2alkenyl, C2-Ci2alkynyl, Cs-Ci2aryl, or C4-Ci2heteroaryl, C(O)Z; and wherein R4= H, OH, Ci-Ci2alkyl, C2-Ci2alkenyl, C2-Ci2alkynyl, Cs-Ci2aryl, or C4-Ci2heteroaryl, C(O)Z.

2. The consumable flavour material of claim 1 , comprising a first compound of formula A wherein:X = O;Ri, R2, R3, and R4each independently = C(O)Z, Ci-Ci2alkyl, or H;Z = H, Ri, R2, R3, R4, O(R2).3, The consumable flavour material of claim 1 or claim 2, comprising a first compound of formula A wherein:X = O; at least one of Ri, R2, R3, and R4= C(O)Z;Z = H, Ri, R2, R3, R4, O(R2).

4. The consumable flavour material of any preceding claim, comprising a first compound of formula A, wherein:X = O;Ri = C(O)H;R2 and R3 = H; andR4= CH2OH.

5. The consumable flavour composition of claim 4, wherein the compound of formula A is present in an amount in the range of from 1.0 mg / g to 10 mg / g.

6. The consumable flavour material of any preceding claim, comprising a compound of formula A, wherein:X = O;R1 = C(O)H;R2 and R3 = H; andR4= CH3.

7. The consumable flavour composition of claim 6, wherein the compound of formula A is present in an amount in the range of from 1.0 pg / g to 10 pg / g.

8. The consumable flavour material of any preceding claim, comprising a compound of formula A, wherein:X = O;R1, R3, and R4= H; andR2= C(O)H.

9. The consumable flavour material of any preceding claim, further comprising one or more flavour compounds from the group consisting of: 2-acetylpyrrole; phenylacetaldehyde; 3- methyl-butanal; 2,3-Butanediol; hexadecanoic acid, ethyl ester; 4H-Pyran-4-one, 2,3- dihydro-3,5-dihydroxy-6-methyl-; 2-methyl-propanal; 2-heptyl-1 ,3-dioxepane; and 3- methyl-butanoic acid.

10. The consumable flavour material of any preceding claim, wherein the at least one fermented plant product comprises a fermented grain product.

11. The consumable flavour material of any preceding claim, wherein the at least one fermented grain product comprises a fermented barley product.

12. The consumable flavour material of any preceding claim, wherein the fermented grain product is produced by incubating at least one grain with at least one microorganism selected from Aspergillus oryzae and Bacillus subtilis.

13. A method for preparing a consumable flavour material, comprising: inoculating at least one plant-based substrate with a starter culture of one or more microorganisms; fermenting the inoculated substrate to produce a fermentation product; ageing the fermentation product to produce an aged fermentation product; drying the aged fermentation product to produce a dried, aged fermentation product; and roasting the dried, aged fermentation product to produce a consumable flavour material.

14. The method according to claim 13, wherein the at least one microorganism is Aspergillus oryzae or Bacillus subtilis.

15. A consumable flavour material obtained by or obtainable by the method of claim 13 or claim 14.

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