A potato derived flavour enhancing composition having a dry matter content of at least 3 wt.% and containing per kg of dry matter: • 150-900 g of proteinaceous matter selected from amino acids, oligopeptides, polypeptides and combinations thereof; • 0-100 g of starch; • 0-300 g of non-starch polysaccharides; • 0-330 g of saccharides selected from fructose, glucose, sucrose and combinations thereof; • 0.01-300g of minerals selected from potassium, sodium, calcium, magnesium and combinations thereof; • 0-5 mg of chlorogenic acid; • 0-30 mg of glycoalkaloid selected from α-solanine, α-chaconine and combinations thereof; wherein free amino acids represent at least 80 wt.% of the proteinaceous matter, said free amino acids comprising: • a first group of free amino acids selected from asparagine (Asn), aspartate (Asp), glutamate (Glu), glutamine (Gin), pyroglutamate (pGlu) and combinations thereof, said first group of free amino acids representing at least 45-95 wt.% of the free amino acids; • a second group of free amino acids selected from glycine (Gly), leucine (Leu), lysine (Lys), serine (Ser), isoleucine (Ile) and combinations thereof, said second group of free amino acids representing 1-20 wt.% of the free amino acids; • at least 3.5 wt.% Glu; wherein the first group of free amino acids and the second group of free amino acids are present in a weight ratio of at least 4:1. • 150-900 g of proteinaceous matter selected from amino acids, oligopeptides, polypeptides and combinations thereof; • 0-100 g of starch; • 0-300 g of non-starch polysaccharides; • 0-330 g of saccharides selected from fructose, glucose, sucrose and combinations thereof; • 0.01-300g of minerals selected from potassium, sodium, calcium, magnesium and combinations thereof; • 0-5 mg of chlorogenic acid; • 0-30 mg of glycoalkaloid selected from α-solanine, α-chaconine and combinations thereof; wherein free amino acids represent at least 80 wt.% of the proteinaceous matter, said free amino acids comprising: • a first group of free amino acids selected from asparagine (Asn), aspartate (Asp), glutamate (Glu), glutamine (Gin), pyroglutamate (pGlu) and combinations thereof, said first group of free amino acids representing at least 45-95 wt.% of the free amino acids; • a second group of free amino acids selected from glycine (Gly), leucine (Leu), lysine (Lys), serine (Ser), isoleucine (Ile) and combinations thereof, said second group of free amino acids representing 1-20 wt.% of the free amino acids; • at least 3.5 wt.% Glu; wherein the first group of free amino acids and the second group of free amino acids are present in a weight ratio of at least 4:1. • a first group of free amino acids selected from asparagine (Asn), aspartate (Asp), glutamate (Glu), glutamine (Gin), pyroglutamate (pGlu) and combinations thereof, said first group of free amino acids representing at least 45-95 wt.% of the free amino acids; • a second group of free amino acids selected from glycine (Gly), leucine (Leu), lysine (Lys), serine (Ser), isoleucine (Ile) and combinations thereof, said second group of free amino acids representing 1-20 wt.% of the free amino acids; • at least 3.5 wt.% Glu; wherein the first group of free amino acids and the second group of free amino acids are present in a weight ratio of at least 4:1.