The invention relates to a method for preparing an onion/garlic biohydrolysate-based flavoring base that includes mixing water with onion, garlic, or onion and garlic, hydrolyzing the mixture with one or more technical enzymes, and thermally treating the hydrolysate to provide a flavoring base. The invention further includes a method for production of a meaty flavor which includes providing a mixture of a crop protein source and a carbohydrate source, inoculating the mixture with at least one meat fermenting microorganism, fermenting the inoculated mixture until reaching steady state, adding a flavoring base to the fermented mixture to obtain a flavoring mixture, and pasteurizing the flavoring mixture.

allium junceum/carbohydrate

Onion and garlic biohydrolysates and their use as natural flavorings

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