A flavorant composition is prepared by hydrolyzing Trigonell foenum-graecum seed material with enzymes, heating the hydrolyzate obtained at a temperature for a time to inactivate the enzymes, centrifuging the heat-treated hydrolyzate to separate the liquid phase from the residue and isolating the liquid phase of the hydrolyzate from the hydrolyzate residue and evaporatively concentrating the isolated liquid phase. Additionally, the concentrated liquid phase may be dried, and the seed material employed may be that of germinated seeds.

BACKGROUND OF THE INVENTION 
The present invention relates to preparation of extracts which are employed 
to flavor foods and to use of enzymatic hydrolysis for preparing flavor 
extracts and also, particularly, to use of seeds of Trigonella 
foenum-graecum. 
Trigonella foenum-graecum is a leguminous plant which is very widely 
distributed in some Mediterranean countries, as well as in Argentina and 
India (Y. S. Lewis, Spices and Herbs for the Food Industry, Food Trade 
Press, 1984, p. 141-142). The seeds of Trigonella foenum-graecum are used 
in particular as spices, for the preparation of curry in India, for 
example, as vegetables, as fodder for animals and for their medicinal 
powers (El-Mahdy et al., Food Chemistry, 1985, 18, 19-33). 
It is also known to use Trigonella foenum-graecum for its flavouring power. 
European Patent Application Publication No. 0 381 972 describes a process 
for using ground and roasted or nonroasted Trigonella foenum-graecum in 
the preparation of a soya sauce or of a fish sauce, so as to refine their 
taste. 
Moreover, European Patent Application Publication No. 0 623 580 describes 
the stereospecific formation of (4S)-hydroxy-3-methyl-2-ketopentanoic acid 
from 4-hydroxy-L-isoleucine, isolated from Trigonella foenum-graecum, 
treated enzymatically with the aid of an L-amino acid oxidase or with the 
aid of microorganisms producing such an enzyme but which cannot be used in 
the food sector. 5(S)-Sotolone is then spontaneously formed from 
(4S)-hydroxy-3-methyl-2-ketopentanoic acid. 
SUMMARY OF THE INVENTION 
The aim of the present invention is to provide a simple and rapid process 
allowing the preparation of a flavour extract from the material of 
Trigonella foenum-graecum seeds containing various flavour compounds, 
giving a round note to food compositions into which it is incorporated. 
To this effect, in the process for the preparation of a flavour extract 
according to the present invention, an enzymatic hydrolysis is carried out 
on the material of Trigonella foenum-graecum seeds, the hydrolyzate is 
heat-treated, it is centrifuged, so as to separate the liquid phase 
containing the flavours from the hydrolyzed material residue for isolating 
the liquid phase from the residue, and then this liquid phase is 
concentrated by evaporation. 
It has been observed, surprisingly, that the process according to the 
present invention makes it possible to prepare an extract from the 
material of Trigonella foenum-graecum seeds comprising various flavour 
compounds, in addition to sotolone. This flavour extract can be 
advantageously used, in particular, in liquid form, in pasty form or in 
powdered form, for the preparation of food compositions, such as in 
particular sauces, liquid or solid stocks, cheeses, soups or culinary 
dishes, so as to enhance their flavour notes. 
DETAILED DESCRIPTION OF THE INVENTION 
In the process according to the present invention, there may be used in 
particular the Trigonella foenum-graecum seeds marketed by the company 
Samen Mauser AG, Industriestrasse 24, CH-8408 Winterthur. 
In a first preferred embodiment of the present process, a mixture 
containing germinated seeds of Trigonella foenum-graecum in powdered form 
is prepared. To do this, the seeds are allowed to soak in water for 10-20 
h before depositing them in a germination apparatus, in particular the 
BIOSNACKY-type apparatus marketed by Biorex S.A., BIOREX AG, Kappler 
Strasse 55, CH-9642 Ebnat-Kappel. The seeds are then allowed to germinate 
in this apparatus at room temperature for 1-7 days, taking care to spray 
them with water every 24 h. Next, they are finely ground so as to obtain a 
paste. If the seeds are allowed to germinate for a period of more than 7 
days, there is a risk of having microbiologically contaminated germinated 
seeds of Trigonella foenum-graecum. 
Furthermore, it is known that the metabolism of Trigonella foenum-graecum 
seeds changes during germination. At the beginning of germination, the 
Trigonella foenum-graecum seeds contain very few endogenous proteases, 
whereas after 4 days of germination, for example, they contain a larger 
quantity of endogenous proteases. Consequently, the content of free amino 
acids and the content of peptides, contained in the seeds, vary according 
to the duration of germination of the seeds, which allows the formation of 
more diversified flavour compounds. 
In a second preferred embodiment of the present process, a mixture 
containing 80-95% of water, and 5-20% of Trigonella foenum-graecum seeds 
in flour form is prepared. 
Enzymatic hydrolysis of the seed material can then be carried out at a pH 
of between 3.20-7.10, at a temperature of 40-65.degree. C., for 5 h-25 h, 
for example. 
It is possible, in particular, to carry out the enzymatic hydrolysis of the 
mixture in the presence of proteases, peptidases, an arabanase, 
cellulases, a .beta.-glucanase, a hemicellulase, an alcalase, a pectinase 
and/or a xylase. The proteolytic enzymes make it possible to increase the 
rate of hydrolysis of the flavour extract and the cellulosic enzymes make 
it possible to reduce its viscosity and to generate carbohydrate 
compounds. FLAVOURZYME 1000L enzyme product which is a protease-peptidase 
complex isolated by fermentation from a specific strain of Aspergillus 
oryzae, VISCOZYME L enzyme product which is an arabanase, cellulase, 
.beta.-glucanase, hemicellulase, pectinase and xylase complex, isolated 
from a strain of Aspergillus and/or CELLUCLAST 1.5L enzyme product which 
is a cellulase, isolated from Trichoderma reesei, are preferably used as 
mixtures of enzymes. These three mixtures of enzymes are marketed by the 
company Novo Nordisk Ferment AG, Neumatt, CH-4243 Dittingen. 
The mixture can then be heat-treated at 75-100.degree. C. for 10-60 min, so 
as to inactivate the enzymes, for example. 
If a mixture containing germinated seeds of Trigonella foenum-graecum in 
powdered form is prepared, after the heat-treatment, the mixture can be 
hydrolysed with at least one galactomannanase, so as to hydrolyse the 
sugars which are present in a proportion of the order of 40% relative to 
the dry weight of the germinated seeds. The mixture can then be heated at 
75-110.degree. C. for 15-80 min so as to inactivate the enzyme, for 
example. It is also possible to use, in particular, GAMANASE enzyme 
product, obtained by the company Novo Nordisk Ferment AG, Neumatt, CH-4243 
Dittingen. 
The mixture can be centrifuged at 4000-6000 rpm for 15-45 min in order to 
isolate the liquid phase of the mixture containing the flavours from the 
hydrolyzed material residue, for example. The centrifugation step makes it 
possible, furthermore, to reduce the bitterness of the flavour extract 
according to the present invention. 
Finally, this liquid phase can be evaporated at a temperature of 
30-70.degree. C., at a pressure of 7-15 mbar, for 1-3 h, so as to 
concentrate it, for example. 
The concentrated liquid phase can then be dried so as to obtain a powdered 
flavour extract, for example. It can in particular be dried under vacuum 
for 10-20 h, at a pressure of 7-15 mbar and at a temperature of 
55-80.degree. C. It can also be dried on a support, such as maltodextrin 
and/or glucidex, for example. Finally, the concentrated liquid phase can 
be dried by spray-drying, for example. 
From this flavour extract in liquid form or in powdered form, it is 
possible to prepare a pasty flavour extract. Thus, it is possible to mix, 
at 45-65.degree. C., 20-40% powdered flavour extract with 20-30% of water 
and 30-70% of fat, in particular chicken fat or beef fat, so as to obtain 
a pasty flavour extract, for example. It is also possible to prepare a 
pasty flavour extract by mixing 30-70% of liquid flavour extract, 
according to the present invention, and 30-70% of fat, in particular 
chicken fat or beef fat, for example. 
The subject of the present invention is also a flavour extract containing 
2-250 ppm of sotolone. The subject of the present invention is in 
particular the flavour extract obtained using the process according to the 
present invention. 
Finally, the present invention also relates to any food composition 
containing 1-15% of flavour extract according to the present invention. 
The flavour extract may be incorporated in liquid form, in dried form or 
in pasty form, for example. It may be advantageously used in particular to 
enhance the flavour note of sauces, liquid or solid stocks, cheeses, soups 
or culinary dishes, for example. 
ILLUSTRATIVE PREATION AND TEST PROCEDURES AND EXAMPLES 
The preparation process and the flavour extract, according to the present 
invention, are described in greater detail with the aid of analytical 
tests, of sensory analyses tests and of examples of application, below. 
The percentages are given by weight, unless otherwise stated. 
Test 1: Measurement of the Rate of Enzymatic Hydrolysis 
A flavour extract is prepared using the process according to the present 
invention and the value of the rate of enzymatic hydrolysis of this 
extract is compared with that of samples which have not been subjected to 
enzymatic hydrolysis. 
To do this, Trigonella foenum-graecum seeds are soaked in water for 15 h 
before placing them in a germination apparatus of the BIOSNACKY type, 
marketed by the company Biorex S.A., BIOREX AG, Kappler Strasse 55, 
CH-9642 Ebnat-Kappel. The seeds are then allowed to germinate, at room 
temperature, in this apparatus, for 4 days, while spraying them with water 
every 24 h. 
These germinated seeds are divided into 3 equivalent samples. 
Two of these samples are left to incubate at 25.degree. C., for 24 h or 48 
h, before measuring their enzymatic hydrolysis rate. 
In parallel, the seeds of the third sample are finely ground so as to 
obtain a mixture of germinated seeds of Trigonella foenum-graecum in 
powdered form. 
This mixture is then subjected to enzymatic hydrolysis, in the presence of 
0.5% of FLAVOURZYME 1000L, enzyme product 1% of VISCOZYME L enzyme product 
and 0.5% of CELLUCLAST enzyme product, at a temperature of 50.degree. C., 
at pH 5, for 23 h. These 3 mixtures of enzymes are marketed by the company 
Novo Nordisk Ferment AG, Neumatt, CH-4243 Dittingen. 
The mixture is then heat-treated at 90.degree. C. for 20 min so as to 
inactivate the enzymes. 
The mixture is hydrolysed at pH 5, at a temperature of 65.degree. C., for 
24 h, in the presence of 0.5% of GAMANASE, marketed by the company Novo 
Nordisk Ferment AG, Neumatt, CH-4243 Dittingen. The mixture is then heated 
at 95.degree. C. for 60 min so as to inactive the enzyme. 
In order to isolate the liquid phase containing the flavours, the mixture 
is then centrifuged at 5000 rpm for 30 min. 
The liquid phase is finally concentrated by evaporation for 2 h at a 
temperature of 65.degree. C. and at a pressure of 8 mbar. The rate of 
hydrolysis of this concentrated liquid phase which constitutes the flavour 
extract is then measured. 
The results of the different measurements carried out are stated in Table 
I. 
The rate of enzymatic hydrolysis is the ratio of the quantity of total 
nitrogen (Ntot) to the quantity of free amino acids (N.alpha.). The 
quantity of total nitrogen for each sample is measured according to the 
Kjeldahl method described in particular by P. R. Rexroad et al. (J. AOAC, 
vol 59, No. 6, 1213-1217, 1976). The quantity of free amino acids was 
measured according to the van Slyke method described in particular by P. 
Schenk et al., (Lebensmitteluntersuchung und Hygiene, 56, 484, 1965). 
In addition, the dry matter content is given in % and is equivalent to the 
ratio of the value of the weight of the sample, after drying for 4 h, at 
70.degree. C., at a pressure of 20 mbar, to the value of the total weight 
of the sample. 
TABLE I 
______________________________________ 
Enzymatic Rate of 
Sample hydrolysis 
Incubation DM (%) hydrolysis (%) 
______________________________________ 
1 - 24h/55.degree. C. 
97.4 29.80 
2 - 48h/55.degree. C. 
96.7 27.70 
3 + -- 98.0 39.8 
______________________________________ 
legend: 
DM: dry matter content 
rate of hydrolysis: measurement of N.alpha./Ntot 
The results stated in Table I show the cumulative effect of the endogenous 
enzymes and of the proteolytic enzymes when an enzymatic hydrolysis is 
carried out. 
Indeed, if the seeds are allowed to germinate for 4 days and they are then 
left to incubate at 55.degree. C. for 24 h or 48 h, a rate of enzymatic 
hydrolysis is obtained which corresponds only to the activity of the 
endogenous enzymes and which is markedly less than that obtained after 
enzymatic hydrolysis. 
Thus, the step of enzymatic hydrolysis makes it possible to increase the 
yield of hydrolysis and, as a result, the release of amino acids as well 
as the development of various flavour compounds. 
Test 2: Content of Sotolone and Content of 4-hydroxy-L-isoleucine in the 
Flavour Extract as a Function of the Duration of Germination 
The content of sotolone as well as the content of 4-hydroxy-L-isoleucine 
contained in the germinated seeds of Trigonella foenum-graecum are 
measured as a function of the duration of germination, so as to determine 
the activity of the endogenous enzymes. 
To do this, germination of the Trigonella foenum-graecum seeds is carried 
out in the manner as described in Test 1, except for the fact that this 
germination is carried out for 1 day, 2 days, 3 days or 4 days. 
The seeds thus germinated are then left to incubate for 24 h at 55.degree. 
C. so as to permit the activity of the endogenous enzymes. 
The content of sotolone as well as the content of 4-hydroxy-L-isoleucine 
contained in the germinated seeds are then measured. The content of 
sotolone is measured according to the method as described by I. Blank et 
al. (J. Agric. Food Chem., 1966, 44, 1851-1856) and the content of 
4-hydroxy-L-isoleucine is measured by HPLC. 
The results obtained are stated in Table II. 
TABLE II 
______________________________________ 
Content 
Duration of 
Rate of Content 
of 
germination 
hydrolysis 
DM of HIL sotolone 
Sample (days) (%) (%) (mg/g) (ppm) 
______________________________________ 
control 
0 4.1 25 12.3 2.0 
1 1 3.4 34 8.0 1.7 
2 2 8.8 32 8.7 3.0 
3 3 8.8 34 9.0 3.7 
4 4 9.7 31 11.7 7.0 
______________________________________ 
Legend: 
content of HIL: content of 4hydroxy-L-isoleucine 
the content of HIL and the content of sotolone are calculated on the basi 
of a dry matter content equal to 100%. 
The results stated in Table II demonstrate the fact that the rate of 
hydrolysis increases as a function of the duration of germination. 
Moreover, these results demonstrate the fact that 4-hydroxy-L-isoleucine is 
a compound which is consumed during the first phase of germination of the 
Trigonella foenum-graecum seeds. Indeed, the content of 
4-hydroxy-L-isoleucine in the control sample is 12.3 mg/g, whereas after 1 
day of germination (sample 1) the content is now only 8 mg/g. This can be 
explained, on the one hand, by the fact that 4-hydroxy-L-isoleucin is 
partially metabolised by the endogenous enzymes which are active during 
germination and, on the other hand, by the fact that it is broken down 
during the Strecker reaction at a high temperature and in the presence of 
.alpha.-dicarbonyl compounds. Moreover, part of the 4-hydroxy-L-isoleucine 
is converted to sotolone, after a sufficient period of germination. 
Finally, the 4-hydroxy-L-isoleucine is lactonized. However, the formation 
of 4-hydroxy-L-isoleucine by endogenous enzymes is also observed during 
germination. 
This makes it possible to understand the phenomenon of degradation and 
regeneration of 4-hydroxy-L-isoleucine during germination. 
Between the second day of germination (sample 2) and the fourth day of 
germination (sample 4), the content of 4-hydroxy-L-isoleucine increases to 
reach a content of 11.7 mg/g, which is a value close to that measured for 
the nongerminated Trigonella foenum-graecum seeds (12.3 mg/g). 
Finally, the results stated in Table II demonstrate the fact that the 
formation of sotolone is effective after 3 days of germination of the 
Trigonella foenum-graecum seeds. Indeed, after 1 day of germination, or 
even 2 days, the content of sotolone is close to that measured for the 
nongerminated Trigonella foenum-graecum seeds (control sample). 
Test 3: Evaluation of the Flavour Note 
An extract is prepared using the process according to the present invention 
and then it is added to a sauce containing wheat gluten for evaluation of 
the flavour note. 
To do this, a flavour extract is prepared as described in Test 1. 
5% of this extract is added to a sauce containing powdered wheat gluten. 
The whole is then diluted in 250 ml of water, while mixing, so as to 
obtain an unctuous sauce. 
A sauce having a very pronounced meat-like taste is obtained. 
Test 4: Study of the Stability of the Flavour Extract 
The stability of the flavour extract obtained using the process according 
to the present invention is evaluated over a period of 1 to 18 months at 
various temperatures. The study of stability applies to an evaluation of 
the colour, the texture of the product as well as the taste of the 
product, based on organoleptic analyses. 
To do this, the procedure is carried out as described in Test 1, in order 
to prepare a flavour extract according to the present invention. 
A portion of this extract is taken and divided into several samples. These 
samples (samples 1 to 5) are stored at various temperatures (at 4.degree. 
C., 20.degree. C., 25.degree. C., 30.degree. C. or 37.degree. C.), for 18 
months and the stability of these samples is checked every month for the 
first 6 months, and then at the 9th, 12th, 15th and 18th months. 
The other portion of the extract is mixed with a beef stock so as to obtain 
a flavour extract concentration of 0.619 g/l. The beef stock is prepared, 
by mixing in 1 l of water, 19 g of a composition containing 373 g of 
maltodextrin, 190 g of salt, 100 g of yeast extract, 90 g of dextrose, 80 
g of starch, 65 g of beef fat, 36 g of sugar, 5 g of caramel colour, 2.5 g 
of onions, 2 g of citric acid, 1 g of pepper, 0.5 g of garlic, 0.5 g of 
thyme and 0.5 g of marjoram. This stock containing the flavour extract 
portion is also divided into 5 samples (samples 6 to 10) which are stored 
at various temperatures (at 4.degree. C., 20.degree. C., 25.degree. C., 
30.degree. C. or 37.degree. C.) for 18 months. The stability of these 
samples is also checked every month for the first 6 months, and then at 
the 9th, 12th, 15th and 18th months. 
The results of the stability study are stated in Table III. 
TABLE III 
__________________________________________________________________________ 
Temperature 
Tasting score after a period of storage of (months) 
Sample 
(.degree. C.) 
1 2 3 4 5 6 9 12 15 18 
__________________________________________________________________________ 
1 4 n.d. 
n.d. 
n.d. 
n.d. 
n.d. 
n.d. 
n.d. 
n.d. 
n.d. 
n.d. 
2 20 8.00 
9.00 
9.00 
9.00 
9.00 
9.00 
9.00 
9.00 
9.00 
9.00 
3 25 8.50 
9.00 
9.00 
9.00 
9.00 
9.00 
9.00 
8.50 
7.50 
7.00 
4 30 9.00 
8.50 
8.50 
8.50 
8.50 
8.00 
8.00 
7.00 
6.50 
5.50 
5 37 9.00 
8.50 
8.50 
8.00 
8.00 
6.50 
6.50 
0.00 
0.00 
0.00 
6 4 9.00 
9.00 
9.00 
9.00 
9.00 
9.00 
9.00 
9.00 
9.00 
n.d 
7 20 9.00 
9.00 
9.00 
8.50 
9.00 
9.00 
8.50 
8.00 
7.50 
n.d. 
8 25 9.00 
9.00 
9.00 
8.00 
8.50 
7.50 
7.50 
7.00 
6.00 
n.d. 
9 30 8.50 
8.50 
8.00 
7.50 
7.00 
6.00 
5.50 
0.00 
0.00 
n.d. 
10 37 8.00 
8.00 
7.50 
5.50 
0.00 
0.00 
0.00 
0.00 
0.00 
n.d. 
__________________________________________________________________________ 
Legend: 
n.d.: not determined 
10-8.50: excellent stability 
8.00-7.00: good stability 
6.00-5.00: acceptable stability 
4.00-0.00: poor stability, unacceptable result 
In general, it is observed that the stability of the flavour extract 
depends on the chemical reactions to which the flavour extract is 
subjected during the period of storage. These chemical reactions, in 
particular the Maillard reaction, depend on the storage conditions, in 
particular the duration, temperature and exposure to light. 
The results stated in Table III demonstrate the fact that the flavour 
extract retains a better stability when it is stored at a temperature of 
less than or equal to 30.degree. C. 
Moreover, when the flavour extract according to the present invention is 
mixed with a beef stock, it is observed that it retains a very good 
stability if it is stored at 4.degree. C. or at 20.degree. C. 
On the other hand, the results stated in Table III demonstrate the fact 
that the flavour extract according to the present invention, mixed or 
otherwise with a beef stock, loses its stability when it is stored at a 
temperature greater than 30.degree. C. This loss of stability of the 
flavour extract is due to the acceleration, at these temperature values, 
of the chemical reactions of degradation which the flavour extract 
undergoes during its storage. 
Furthermore, when the flavour extract is mixed with a beef stock, it is 
observed that this contributes to an increase in the Maillard reactions. 
Thus, the quality of the flavour extract, under these conditions, becomes 
increasingly poor the higher the temperature. It is observed, in 
particular, that the meat-like flavour note of the preparation is lost and 
that a preparation is obtained whose colour changes increasingly to dark 
brown.

EXAMPLE 1 
To prepare a flavour extract according to the present invention, Trigonella 
foenum-graecum seeds are allowed to soak in water for 15 h before placing 
them in a germination apparatus of the BIOSNACKY type, marketed by the 
company Biorex S.A., Kappler Strasse 55, CH-9642 Ebnat-Kapel. The seeds 
are then allowed to germinate, at room temperature, in this apparatus, for 
4 days, while spraying them with water every 24 h. 
The seeds thus germinated are finely ground so as to obtain a mixture of 
germinated seeds of Trigonella foenum-graecum in powdered form. 
This mixture is then subjected to enzymatic hydrolysis in the presence of 
0.5% of FLAVOURZYME 1000L enzyme product, 1% of VISCOZYME L enzyme product 
and 0.5% of CELLUCLAST enzyme product, at a temperature of 50.degree. C., 
at pH 5, for 23 h. These 3 enzymes are marketed by the company Novo 
Nordisk Ferment AG, Neumatt, CH-4243 Dittingen. 
The mixture is then heat-treated at 90.degree. C. for 20 min so as to 
inactivate the enzymes. 
The mixture is hydrolysed at pH 5, at a temperature of 65.degree. C., for 
24 h, in the presence of 0.5% of GAMANASE, marketed by the company Novo 
Nordisk Ferment AG, Neumatt, CH-4243 Dittingen. The mixture is then heated 
at 95.degree. C. for 60 min so as to inactivate the enzyme. 
In order to isolate the liquid phase containing the flavours, the mixture 
is then centrifuged at 5000 rpm for 30 min. 
The liquid phase is then concentrated by evaporation for 2 h 00 min at a 
temperature of 65.degree. C. and at a pressure of 8 mbar. 
Finally, the concentrated liquid phase is dried in the presence of a drying 
support, maltodextrin, so as to obtain a dried flavour extract. 
EXAMPLE 2 
A food composition is prepared which contains dried flavour extract, as 
prepared in Example 1. 
To do this, a starting composition is prepared which contains 378 g of 
maltodextrin, 190 g of salt, 100 g of yeast extract, 91 g of dextrose, 80 
g of starch, 65 g of chicken fat, 36 g of sugar, 0.5 g of caramel colour, 
2.5 g of turmeric, 2 g of citric acid, 1 g of pepper, 0.5 g of garlic, 0.5 
g of rosemary and 0.5 g of ginger. 
0.62 g of the dried flavour extract and 19 g of this starting composition 
and 1.2 g of salt are then added to 1 l of hot water. 
A food composition, a chicken stock, having a highly pronounced chicken 
flavour, is produced. 
EXAMPLE 3 
A beef stock is prepared which contains the dried flavour according to the 
present invention. 
To do this, a dried flavour extract is prepared as described in Example 1, 
except for the fact that the Trigonella foenum-graecum seeds are not 
allowed to germinate. 
In parallel, a starting composition is prepared which contains 350 g of 
maltodextrin, 170 g of salt, 110 g of yeast extract, 91 g of dextrose, 80 
g of starch, 65 g of beef fat, 30 g of sugar, 0.5 g of caramel colour, 3 g 
of turmeric, 2 g of citric acid, 1 g of pepper, 0.5 g of garlic, 0.5 g of 
rosemary and 0.5 g of ginger. 
0.65 g of the dried flavour extract and 25 g of this starting composition 
and 1.2 g of salt are then added to 1 l of hot water. 
A beef stock, having a highly pronounced beef flavour, is thus prepared. 
EXAMPLE 4 
The dried flavour extract as obtained in Example 1 is used and it is 
fermented with a yeast, so as to obtain a flavour base having a highly 
developed meat stock flavour. 
To do this, a culture medium is prepared which contains 408 g of the dried 
flavour extract according to the present invention, in 1 l of water, in 
which a strain of Candida versatilis, at a concentration of 10.sup.7 
cfu/ml is incubated for 4 days, at 30.degree. C., with aeration. 
A step of pasteurization at 90.degree. C. for 30 minutes is then carried 
out before drying under vacuum at 12 mbar, at 60.degree. C., for 10 h, so 
as to obtain a flavour base in powder form. 
A flavour base having a highly developed meat stock flavour and for which 
the quantity of reducing sugars is lowered is thus obtained. 
Table IV shows the reducing sugar profile before and after fermentation. 
TABLE IV 
______________________________________ 
Quantity of Quantity of 
reducing sugar 
reducing sugar 
before after 
Reducing sugar 
fermentation (%) 
fermentation (%) 
______________________________________ 
glucose 3 0.5 
fructose 2 0.2 
arabinose 0.3 0.1 
xylose 0.3 0.1 
______________________________________ 
Table IV shows the decrease in the quantity of reducing sugars in the 
flavour base thus prepared. This decrease allows a better quality during 
storage of the flavour base.