AROMATIC COMPOSITIONS AND METHODS FOR THEIR PRODUCTION

RELATED APPLICATION

The present application gains priority from U.S. Provisional Patent Application No. 62/030,429 filed 29 July 2014, which is included by reference as if fully set forth herein.

FIELD AND BACKGROUND OF THE INVENTION

Provided is an aroma composition comprising a key plant aroma compound, plant aroma co-extracts and a synthesis co-product.

Also provided are methods for the production of such aroma composition and products comprising them.

Many commercial aroma compositions are products via extraction from suitable plants material. Typically, those commercial aroma compositions contain a key aroma compound and aroma co-extracts, i.e. aroma compounds co-extracted with the key aroma compound from the plant material. Alternatively, key aroma compounds are synthesized biologically or chemically. Typically those synthetic products are cheaper than aroma compositions resulting from plant extraction and are considered to be of lower quality.

An example for such aroma composition is vanilla. Because of its desirable flavor characteristics and aroma properties, vanillin is the world's most popular and widely used flavoring material for confectionery, food and beverages, cosmetic, pharmaceutical and tobacco industries. A natural vanilla product is generated via extraction of processed vanilla beans. This product contains vanillin (4-hydroxy-3-methoxy-benzaldehyde) as the main flavor ingredient and about 200 co-extracts, many of which contribute to the rich flavor of the extract. This natural product is highly expensive. Vanillin or ethyl vanillin can also be made synthetically, e.g. via chemical conversion of low-cost starting materials, such as guaiacol, eugenol and lignin. Biosynthetic routes to vanillin were also developed and industrially implemented.

Many review articles were published, dealing with flavor compounds, their extraction from plant material, their various applications and related analytical procedures. An extensive review dealing with vanilla flavor is that of Sinha et. al. (2008): A comprehensive review on vanilla flavor: Extraction, isolation and quantification of vanillin and others constituents (International Journal of Food Sciences and Nutrition, June 2008; 59(4): 299-326).

US Patent 5,891,504 claims a vanilla flavor composition useful for imparting a vanilla flavor to a foodstuff comprising: (a) vanilla cell culture extract containing vanillin; and (i) a first set of vanilla flavor components which elute before vanillin on an HPLC column eluted with methanol/acetic acid gradient; and (ii) a second set of vanilla flavor components which elute after vanillin on an HPLC column eluted with methanol/acetic acid gradient; (b) said extract has a ratio of vanillin to the combined amounts of said first set of vanilla flavor components which is substantially greater than is present in a natural vanilla extract of vanilla beans; and (c) said extract has a ratio of vanillin to the combined amounts of said second set of vanilla flavor components which is substantially less than is present in a natural vanilla extract of vanilla beans. According to an embodiment, said first set of flavor components includes at least one of vanillic acid, 3,4-dihydroxybenzaldehyde, 4-hydroxybenzoic acid and 4-hydroxy-benzaldehyde, the alcohol derivatives of said acids, and combinations thereof.

DEFINITIONS

The term aroma composition, as used herein, refers to a compound or a mixture of compounds of desired organoleptic properties, e.g. flavor or odor, as in flavors and fragrances. Examples of aroma compositions include vanillin, ethyl vanillin, vanilla extracts, nootkatone, menthol, carvone, safranal, phenyl ethanol, terpenoids and anethole.

Some of the aroma compositions are products of extracting suitable plants. The term plant aroma composition, as used herein, refers to an aroma composition extractable from an aroma source plant.

As used herein, the term aroma source plant refers to a plant sufficiently rich in said aroma composition, or in a precursor thereof, to justify commercial extraction, e.g. containing at least 0.1% of said composition.

As used herein, the terms plant extract or extract refer herein to the product of extracting an aroma source plant. These terms refer to the first product of extraction, as well as to products of further treatment, such as concentration and refining. Hence, the terms plant extract or extract also refer to the refined product.

As used herein, the term commercial aroma extract refers to a commercial product produced via commercial extracting an aroma source plant or to a product of its modification.

As used herein, the term commercial extracting refers to a commercial operation wherein an aroma source plant is extracted to form a commercial aroma extract. Typically, a commercial operation produces said commercial aroma extract at a rate of at least 1% of global consumption.

As used herein, the terms key plant aroma compound and key aroma compound refer to a chemical compound extractable from an aroma source plant, which chemical compounds has organoleptic properties similar to those of plant aroma composition. Examples for key plant aroma compounds are vanillin, nootkatone, menthol, carvone, safranal, phenyl ethanol, terpenoids and anethole. In many cases, the organoleptic properties of the key aroma compound are not identical to those of the plant aroma composition. For example, according to the terms here, vanillin is a key aroma compound, while vanilla is a commercial aroma extract. Typically, a commercial aroma extract comprises said key plant aroma compound and plant aroma co-extracts.

As used herein, the terms "plant aroma co-extract", "aroma co-extract" and "co- extract" are used interchangeably. They refer to compounds that co-extract in commercial extracting, along with the key plant aroma compound, from the aroma source plant and affect the organoleptic properties of the aroma extract composition. Hence, the organoleptic properties of the commercial aroma extracts comprising said key plant aroma compound and the plant aroma co-extract typically differ from those of the key plant aroma compound with no aroma co-extracts, when compared at same key aroma compound concentration and same conditions. Typically the key plant aroma compound is the main extracted compound in the aroma extract composition, i.e. of the higher concentration compared with plant aroma co- extracts. Examples of plant aroma co-extracts include vanillic acid, 3,4- dihydroxybenzaldehyde, 4-hydroxybenzoic acid, 4-hydroxy-benzaldehyde 4-hydroxybenzyl alcohol, syringic acid, syringaldehyde and anisaldehyde.

The term solvent extraction, as used herein, refers to a separation method wherein a compound transfers from a first phase to a second phase, wherein the second phase comprises a liquid extractant. The term liquid-liquid extraction, as used herein, refers to solvent extraction wherein the first phase is also liquid. Each of those phases can be an aqueous phase or an organic phase.

As used herein, R ratios refers to the weight ratio, in a composition, between the key aroma compound and plant aroma co-extracts.

As used herein, standard R refers to R values found in commercial extracts. As used herein, non-standard R refers to R values that are greater than standard R or smaller than standard R by at least 20%.

As used herein, S is a ratio of ratios, i.e. the ratio between the key aroma compound and given aroma co-extracts divided by the ratio between the key aroma compound and other aroma co-extracts. As used herein, standard S refers to S values found in commercial extracts. As used herein, non-standard S refers to S values that are greater than standard S or smaller than standard S by at least 20%.

As used herein, M refers to the number of extracts formed on extracting an aroma source plant.

As used herein, N refers to the number of extract fractions formed on fractionating an extract.

As used herein, P refers to the number of compositions formed on fractionating multiple extract.

As used herein, Q refers to the number of synthetic products formed in a synthesizing step.

Typically, additionally or alternatively to plant extraction, the key plant aroma compound can be synthesized, chemically, biologically or by a combination of those methods. The product of such synthesis is referred to herein as synthetic product. Said synthesis generates a reaction medium (optionally a solution in a solvent, such as water) comprising the synthesized key plant aroma compound and optionally at least one additional compound. Said additional compound is referred to herein as synthesis co-product.

SUMMARY OF THE INVENTION

An objective of the present invention is to provide an aroma composition comprising a key plant aroma compound, plant aroma co-extracts and a synthesis co-product. According to an embodiment, said aroma composition is of higher quality and/or of lower cost compared with presently available commercial products. Another objective is to provide methods for the production of such aroma composition.

According to a first aspect, provided is an aroma composition comprising a key plant aroma compound, at least two plant aroma co-extracts at a total concentration greater than 0.01% of said key aroma compound and a synthesis co-product at concentration of at least lppm of said key aroma compound.

According to an embodiment, said key aroma compound is selected from the group consisting of vanillin, nootkatone, menthol, carvone, safranal, phenyl ethanol, terpenoids and anethole. According to an embodiment, said key aroma compound is vanillin. According to an embodiment, said key aroma compound is vanillin and said aroma co-extracts comprise at least one of vanillic acid, 3,4-dihydroxybenzaldehyde, 4-hydroxybenzoic acid and 4-hydroxy- benzaldehyde. According to an embodiment, said key aroma compound is vanillin and said synthesis co-product comprises at least one of guaiacol, eugenol, piperanol and ferulic acid. According to an embodiment, said synthesis co-product comprises a fermentation medium component.

According to an embodiment of said first aspect provided is a product comprising said aroma composition. According to an embodiment said product is selected from a group consisting of foods, beverages, fragrances, cosmetics and pharmaceutical compounds. According to an embodiment said first aspect provides a method for the production of said aroma composition, comprising blending a solution comprising said key aroma compound and at least two plant aroma co-extracts with a solution comprising said key aroma compound and a synthesis co-product.

According to a second aspect, provided is a method comprising (i) providing an aroma source plant material; (ii) first extracting said aroma source plant material to form a first extract comprising at least 1% of said key aroma compound in said plant material and at least two plant aroma co-extracts, wherein key aroma compound to total aroma co-extracts weight ratio is Rl 1; (iii) second extracting said aroma source plant material to form a second extract comprising at least 1% of said key aroma compound in said plant material and at least two plant aroma co-extracts, wherein key aroma compound to total aroma co-extracts weight ratio is R12 and wherein R12 differs from Rl l; (iv) synthesizing said key aroma compound to form a synthetic product comprising said key aroma compound; and (v) blending at least a fraction of said synthetic product with at least a fraction of said first extract, said second extract or both to form a blend.

According to an embodiment, Rl l is greater than R12 and at least a fraction of said synthetic product is blended with at least a fraction of said second extract. According to an alternative embodiment, R12 is greater than Rl l and at least a fraction of said synthetic product is blended with at least a fraction of said first extract.

According to an embodiment, said first extracting, said second extracting or both comprise at least one of solvent extraction and distillation. According to an embodiment said first extracting comprises extracting with a first extractant, said second extracting comprises extracting with a second extractant and said first extractant differs in polarity from said second extractant.

According to an embodiment, said synthetic product comprises at least one synthesis co-product.

According to an embodiment, said synthesizing said key aroma compound comprises fermentation and said synthesis co-product comprises a fermentation medium component. According to an embodiment of said second aspect, provided is a blend according to said method, comprising said key plant aroma compound, said at least two plant aroma co- extracts at a total concentration greater than 0.01% of said key aroma compound and a synthesis co-product at concentration of at least lppm of said key aroma compound. According to an embodiment, in said blend said key aroma compound is selected from the group consisting of vanillin, nootkatone, menthol, carvone, safranal, phenylethanol, terpenoids and anethole. According to an embodiment, in said blend said key aroma compound is vanillin. According to an embodiment, in said blend, said key aroma compound is vanillin and said aroma co-extracts comprise at least one of vanillic acid, 3,4- dihydroxybenzaldehyde, 4-hydroxybenzoic acid and 4-hydroxy-benzaldehyde. According to an embodiment, in said blend, said key aroma compound is vanillin and said synthesis co- product comprises at least one of guaiacol, eugenol, piperanol and ferulic acid.

According to an embodiment of said second aspect, provided is a composition comprising said blend. According to an embodiment of said second aspect, provided is a product comprising said blend. According to an embodiment of said second aspect, provided is a product comprising said blend, which product is selected from a group consisting of foods, beverages, fragrances, cosmetics and pharmaceutical compounds.

According to a third aspect, provided is a method comprising (i) providing an extract comprising a key aroma compound and at least two plant aroma co-extracts, wherein key aroma compound to aroma co-extracts weight ratio is R20; (ii) fractionating said extract to form a first fraction comprising at least 1% of said key aroma compound in said extract, wherein key aroma compound to aroma co-extracts weight ratio is R21 and a second fraction comprising at least 1% of said key aroma compound in said extract, wherein key aroma compound to aroma co-extracts weight ratio is R22 and wherein R21 > R20 > R22; (iii) synthesizing said key aroma compound to form a synthetic product comprising said key aroma compound; and (iv) blending at least a fraction of said synthetic product with at least a fraction of said second fraction to form a blend.

According to an embodiment, said fractionating comprises at least one of liquid-liquid extraction, adsorption, pH adjustment, chromatographic separation, crystallization, ion- exchange and distillation.

According to an embodiment, said synthetic product comprises at least one synthesis co-product.

According to an embodiment of said third aspect, provided is a blend according to said method, comprising said key plant aroma compound, said at least two plant aroma co- extracts at a total concentration greater than 0.01% of said key aroma compound and a synthesis co-product at concentration of at least lppm of said key aroma compound. According to an embodiment, in said blend said key aroma compound is selected from the group consisting of vanillin, nootkatone, menthol, carvone, safranal, phenylethanol, terpenoids and anethole. According to an embodiment, in said blend said key aroma compound is vanillin. According to an embodiment, in said blend, said key aroma compound is vanillin and said aroma co-extracts comprise at least one of vanillic acid, 3,4- dihydroxybenzaldehyde, 4-hydroxybenzoic acid and 4-hydroxy-benzaldehyde. According to an embodiment, in said blend, said key aroma compound is vanillin and said synthesis co- product comprises at least one of guaiacol, eugenol, piperanol and ferulic acid. According to an embodiment, synthesizing said key aroma compound comprises fermentation and said synthesis co-product comprises a fermentation medium component.

According to an embodiment of said third aspect, provided is a composition comprising said blend. According to an embodiment of said third aspect, provided is a product comprising said blend. According to an embodiment of said third aspect, provided is a product comprising said blend, which product is selected from a group consisting of foods, beverages, fragrances, cosmetics and pharmaceutical compounds.

DETAILED DESCRIPTION OF THE INVENTION

Composition of the first aspect

According to a first aspect, provided is an aroma composition comprising a key plant aroma compound, at least two plant aroma co-extracts at a total concentration greater than 0.01% of said key aroma compound and a synthesis co-product at concentration of at least lppm of said key aroma compound.

According to an embodiment, key aroma compound to a first aroma co-extract weight ratio is Rl, key aroma compound to a second aroma co-extract weight ratio is R2 and S=R1/R2 is non-standard.

According to an embodiment, said aroma composition comprises at least 3 at least 5 or at least 10 plant aroma co-extracts.

According to an embodiment, the total concentration of said aroma co-extracts in said aroma composition is greater than 0.1%, greater than 1%, greater than 2%, greater than 5% or greater than 10% of the concentration of said key aroma compound (e.g. in case the concentration of the key aroma compound in said aroma composition is 10%, the total concentration of said aroma co-extracts in said aroma composition is greater than 0.01%, greater than 0.1%, greater than 0.2%, greater than 0.5% or greater than 1%, respectively). According to an embodiment, the total concentration of said aroma co-extracts in said aroma composition is less than 100%), less than 80%>, less than 60%>, less than 40%, or less than 20% of the concentration of said key aroma compound.

According to an embodiment, the concentration of said synthesis co-product in said aroma composition is greater than 5ppm, greater than lOppm, greater than 50ppm or greater than lOOppm of the concentration of said key aroma compound (e.g. in case the concentration of the key aroma compound in said aroma composition is 10%, the concentration of said synthesis co-product in said aroma composition is greater than 0.5ppm, greater than lppm, greater than 5ppm or greater than lOppm respectively).. According to an embodiment, the concentration of said synthesis co-product in said aroma composition is less than 2%, less than 1%) or less than 0.5% of the concentration of said key aroma compound.

According to an embodiment, the concentration of at least one of said key aroma compound, said plant aroma co-extracts and said synthesis co-product is determined according to at least one of the analytical methods reviewed in Sinha et. al. (2008).

According to an embodiment, said key aroma compound is selected from a group consisting of vanillin, nootkatone, menthol, carvone, safranal, phenyl ethanol, terpenoids and anethole. According to an embodiment, said key aroma compound is vanillin.

According to an embodiment, said key aroma compound is vanillin and said aroma co-extract comprises at least one of vanillic acid, 3,4-dihydroxybenzaldehyde, 4- hydroxybenzoic acid and 4-hydroxy-benzaldehyde. According to an embodiment, said key aroma compound is vanillin and said synthesis co-product comprises at least one of guaiacol, eugenol, piperanol and ferulic acid.

According to an embodiment, said synthesis co-product comprises a fermentation medium component. According to an embodiment, said synthesis co-product comprises at least one of amino acids, carboxylic acids, carbohydrates and cell lipid compound.

According to an embodiment, said first aspect also provides a product comprising said aroma composition. According to an embodiment, said product is selected from the group consisting of foods, beverages, fragrances, cosmetics and pharmaceutical compounds.

According to an embodiment, said first aspect also provides a method for the production of said aroma composition, which method comprises blending a composition comprising said key aroma compound and at least two plant aroma co-extracts with a composition comprising said key aroma compound and a synthesis co-product. Also provided are: a method for the production of food comprising blending said aroma composition with a food ingredient; a method for the production of a beverage comprising blending said aroma composition with a beverage ingredient and a method for the production of a fragrance comprising blending said aroma composition with a fragrance ingredient. Method of the second aspect

According to a second aspect, provided is a method comprising (i) providing an aroma source plant material; (ii) first extracting said plant material to form a first extract comprising at least 1% of said key aroma compound in said plant material and at least two plant aroma co-extracts, wherein key aroma compound to total aroma co-extracts weight ratio is Rl l; (iii) second extracting said plant material to form a second extract comprising at least 1% of said key aroma compound in said plant material and at least two plant aroma co- extracts, wherein key aroma compound to total aroma co-extracts weight ratio is R12 and wherein R12 differs from Rl l; (iv) synthesizing said key aroma compound to form a synthetic product comprising said key aroma compound; and (v) blending said synthetic product with at least a fraction of said first extract, said second extract or both to form a blend.

Any aroma source plant material comprising said key aroma compound and at least two plant aroma co-extracts is suitable. According to an embodiment, said plant material is selected from Vanilla planifolia Andrews, Vanilla tahitensis Moore and Vanilla pompoa.

According to an embodiment of said second aspect, said key aroma compound is selected from a group consisting of vanillin, nootkatone, menthol, carvone, safranal, phenyl ethanol, terpenoids and anethole. According to an embodiment, said key aroma compound is vanillin.

According to an embodiment, said key aroma compound is vanillin and said aroma co-extracts comprise comprises at least one of vanillic acid, 3,4-dihydroxybenzaldehyde, 4- hydroxybenzoic acid and 4-hydroxy-benzaldehyde. According to an embodiment, said key aroma compound is vanillin and said synthesis co-product comprises at least one of guaiacol, eugenol, piperanol and ferulic acid.

The method of the second aspect comprises first extracting said aroma source plant material to form a first extract comprising at least 1% of said key aroma compound in said plant material and at least two plant aroma co-extracts, wherein key aroma compound to total aroma co-extracts weight ratio is Rl 1 and second extracting said aroma source plant material to form a second extract comprising at least 1% of said key aroma compound in said plant material and at least two plant aroma co-extracts, wherein key aroma compound to total aroma co-extracts weight ratio is R12 and wherein R12 differs from Rl 1.

According to an embodiment, said method comprises one or more additional extractions of said plant material, e.g. third extracting said plant material to form a third extract comprising said key aroma compound and at least two plant aroma co-extracts, wherein key aroma compound to total aroma co-extracts weight ratio is R13, wherein R13 differs from at least one of Rl l and R12; fourth extracting said plant material to form a fourth extract comprising said key aroma compound and at least two plant co-extracts, wherein key aroma compound to total aroma co-extracts weight ratio is R14 wherein R14 differs from at least two of Rl l . R12 and R13; up to M'th extracting said plant material to form an M'th extract comprising said key aroma compound and at least two plant aroma co- extracts, wherein key aroma compound to total aroma co-extracts weight ratio is RIM.

According to an embodiment, said first extracting comprises at least one of extractant extraction, distillation and methods reviewed in Sinha et. al. (2008). According to an embodiment, said first extracting comprises extractant extraction and uses an extractant selected from the group consisting of water, alkanols, aldehydes, ketones, esters, C02 and combinations thereof. According to an embodiment, said first extracting comprises refining.

According to an embodiment, said refining comprises at least one of liquid-liquid extraction, adsorption, pH adjustment, chromatographic separation, crystallization, ion- exchange and distillation. According to an embodiment, said first extracting comprises at least one of aging, filtration, clarification and dilution.

According to an embodiment, said first extract comprises at least 2%, at least 10%, at least 20%), at least 30%>, at least 40% or at least 50% of said key aroma compound in the plant material. According to an embodiment, said first extract comprises less than 80%>, less than 70%), or less than 60%> of said key aroma compound in the plant material.

According to an embodiment, said first extract comprises at least 3 at least 5 or at least 10 plant aroma co-extracts.

According to an embodiment, Rl l is greater than 4, greater than 8, greater than 10, greater than 15, greater than 20, greater than 30, greater than 40, greater than 50 or greater than 100. According to an embodiment, Rl l is less than 100, less than 80, less than 60, less than 20, less than 10, less than 5, less than 3, less than 2, less than 1 or less than 0.5.

According to an embodiment, said second extracting comprises at least one of solvent extraction, distillation and methods reviewed in Sinha et. al. (2008). According to an embodiment, said first extracting comprises solvent extraction and uses an extractant selected from the group consisting of water, alkanols, aldehydes, ketones, esters, C02 and combinations thereof. According to an embodiment, said second extracting comprises refining. According to an embodiment, said refining comprises at least one of liquid-liquid extraction, adsorption, pH adjustment, chromatographic separation, crystallization, ion- exchange and distillation. According to an embodiment, said extracting comprises at least one of aging, filtration, clarification and dilution.

According to an embodiment, said second extract comprises at least 2%, at least 10%, at least 20%, at least 30%, at least 40%or at least 50% of said key aroma compound in the plant material. According to an embodiment, said first extract comprises less than 80%, less than 70%, or less than 60% of said key aroma compound in the plant material.

According to an embodiment, said second extract comprises at least 3 at least 5 or at least 10 plant aroma co-extracts.

According to an embodiment, R12 is greater than 4, greater than 8, greater than 10, greater than 15, greater than 20, greater than 30, greater than 40, greater than 50 or greater than 100. According to an embodiment, R12 is less than 100, less than 80, less than 60, less than 20, less than 10, less than 5, less than 3, less than 2, less than 1 or less than 0.5.

According to an embodiment said first extracting comprises extracting with a first extractant, said second extracting comprises extracting with a second extractant and said first extractant differs in polarity from said second extractant. According to an embodiment said first extractant differs in H-bond formation capacity from said second extractant. According to an embodiment, the polarity of the extractant is determined by its solubility parameter.

According to an embodiment, the H-bond formation capacity of the extractant is determined by its solubility parameter. According to an embodiment, said first extractant is selected from the group consisting of water, alkanols, aldehydes, ketones, esters, C02, liquefied gas and combinations thereof. According to an embodiment, said second extractant is selected from the group consisting of water, alkanols, aldehydes, ketones, esters, C02, liquefied gas and combinations thereof. According to an embodiment, both extractants comprise water and ethanol and the concentration of ethanol in one of the extractants is greater than that in the other extractant. According to another embodiment, both extractants comprise water and an alkanol and the alkanol in one of the extractants is of shorter chain compared with the alkanol in said second extractant. According to an embodiment, said first extractant, said second extractant or both comprise a mixture of solvents. According to an embodiment, said first extractant and said second extractant comprise the same solvents, but at different ratios. According to an embodiment, said method comprises at least one additional extracting to form at least one additional extract and said additional extracting comprises at least one of solvent extraction, distillation and methods reviewed in Sinha et. al. (2008). According to an embodiment, said first extracting comprises solvent extraction and uses an extractant selected from the group consisting of water, alkanols, aldehydes, ketones, esters, C02, liquefied gases and combinations thereof. According to an embodiment, said additional extracting comprises refining. According to an embodiment, said refining comprises at least one of liquid-liquid extraction, adsorption, pH adjustment, chromatographic separation, crystallization, ion- exchange and distillation. According to an embodiment, said extracting comprises at least one of aging, filtration, clarification and dilution.

According to an embodiment, said additional extract comprises, at least 0.1%, at least 2%, at least 10%, at least 20%, at least 30%, at least 40% or at least 50% of said key aroma compound in the plant material. According to an embodiment, said additional extract comprises less than 80%, less than 70%, or less than 60% of said key aroma compound in the plant material.

According to an embodiment, said additional extract comprises at least 3 at least 5 or at least 10 plant aroma co-extracts.

According to an embodiment, key aroma compound to total aroma co-extracts weight ratio in said additional extract is greater than 4, greater than 8, greater than 10, greater than 15 or greater than 20. According to an embodiment, key aroma compound to total aroma co- extracts weight ratio in said first extract, is less than 100, less than 80, less than 60, less than 20 or less than 10.

The method of the second aspect further comprises synthesizing said key aroma compound to form a synthetic product comprising said key aroma compound. According to an embodiment, synthesizing uses at least one reagent or raw material (which may contain some impurities) and a conversion process, for example a chemical reaction induced by heating and/or catalyzed by a chemical or a biological catalysis. Any raw material for synthesis is suitable, e.g. chemicals, carbohydrates and plant extracts. Any method of synthesizing is suitable, e.g. chemical, biological or a combination of thereof. According to an embodiment said synthesizing comprises a biological conversion. According to an embodiment, said synthesizing comprises fermentation in a medium comprising a carbon source and a nitrogen source. According to an embodiment, said carbon source comprises ferulic acid. According to an embodiment, said synthesizing forms a reaction medium, e.g. fermentation broth and said method comprises at least one of separating said key aroma compound from the reaction medium, concentrating it and purifying it.

According to an embodiment, said synthetic product comprising at least one synthesis co-product e.g. residual reagent, another product resulting from non-selective conversion of the reagent and/or the catalyst. Typically, the nature and concentration of said synthesis co- product vary according to the synthesis process and/or according to the separation and/or purification process. According to an embodiment, said synthesis co-product comprises a fermentation medium component. According to an embodiment, said synthesis co-product comprises at least one of amino acids, carboxylic acids, carbohydrates and cell lipid compound. According to an embodiment, the concentration of said synthesis co-product in said synthetic product is greater than lOppm, greater than 50ppm, greater than lOOppm, greater than 200ppm or greater than lOOOppm of the concentration of said key aroma compound. According to an embodiment, the concentration of said synthesis co-product in said synthetic product is less than 3%, less than 2%, less than 1% or less than 0.5% of the concentration of said key aroma compound.

According to an embodiment, synthesizing forms two or more synthetic products comprising said key aroma compound. According to an embodiment, synthesizing forms two or more synthetic products comprising said key aroma compound and at least one synthesis co-product. According to an embodiment, synthesizing forms vanillin, ethyl vanillin or both.

Typically, said synthetic product comprises high concentration of said key aroma compound, but no plant aroma co-extracts or a little concentration thereof.

The method of the second embodiment comprises blending at least a fraction of said synthetic product with at least a fraction of an extract comprising said key aroma compound and aroma co-extracts. Any form of blending is suitable. According to an embodiment, at least one additional composition is blended with said synthetic product and said extract. Any sequence of blending is suitable. According to an embodiment, said synthetic product is blended with at least one additional composition and then the extract is added. Alternatively, said extract is blended with at least one additional composition and then the synthetic product is added. According to still another embodiment, both the synthetic product and the extract are blended first with one or more additional compositions and then combined. According to an embodiment, the whole amount of the synthetic product is blended with the whole amount of the extract. According to alternative embodiments, the whole amount of the synthetic product is blended with a fraction of the extract; a fraction of the synthetic product is blended with the whole amount of the extract; or a fraction of the synthetic product is blended with a fraction of the extract.

According to an embodiment, blending is with an extract where the concentration of some aroma co-extracts or of the total aroma co-extracts relative to the concentration of the key aroma product is greater compared to those in commercial aroma extracts.

The method forms two extracts with key aroma compound to total aroma co-extracts weight ratios of Rl l and R12, respectively, wherein R12 differs from Rl l . According to an embodiment, both Rl l and R12 are non-standard. According to an embodiment, Rl l is greater than R12, and at least a fraction of said synthetic product is blended with at least a fraction of said second extract. According to an embodiment, the ratio between Rl 1 and R12 (Rl 1/R12) is greater than 1.2, greater than 1.4, greater than 1.6, greater than 1.8, greater than 2.0, greater than 2.2 or greater than 2.5 and at least a fraction of said synthetic product is blended with at least a fraction of said second extract. According to an alternative embodiment, R12 is greater than Rl l and at least a fraction of said synthetic product is blended with at least a fraction of said first extract. According to an embodiment, R12/R11 is greater than 1.2, greater than 1.4, greater than 1.6, greater than 1.8, greater than 2.0, greater than 2.2 or greater than 2.5and at least a fraction of said synthetic product is blended with at least a fraction of said first extract.

According to an embodiment, multiple extracts are formed and the key aroma compound to aroma co-extracts weight ratios markedly differ between those extracts.

According to an embodiment, the average key aroma compound to aroma co-extracts weight ratio for some of the extracts is Rl A, the average key aroma compound to aroma co- extracts weight ratio for other fractions is RIB and R1A/R1B is greater than 1.2, greater than 1.4, greater than 1.6, greater than 1.8, greater than 2.0, greater than 2.2 or greater than 2.5. According to an embodiment, multiple extracts are formed and said key aroma compound extracted from said plant material is distributed between those extracts in any form, e.g. evenly according to an embodiment or so that few of the fractions contain the majority of said compound according to an alternative embodiment.

According to an embodiment, at least a fraction of said synthetic product is blended with at least a fraction of one or more extract to form one or more blends. According to an embodiment, said synthetic product is blended with the extracts of smaller key aroma compound to total aroma co-extracts weight ratios. Optionally, at least a fraction of an extract is blended with at least a fraction of one or more other extracts. According to an embodiment, two products comprising said key aroma compound are formed: said blend and an extract or a refined extract. According to alternative embodiments, multiple products are formed, e.g. at least one blend and more than one extracts or mixtures thereof.

According to an embodiment, said second aspect further provides a blend comprising said key plant aroma compound, said at least two plant aroma co-extracts at a total concentration greater than 0.01% of said key aroma compound and a synthesis co-product at concentration of at least lppm of said key aroma compound. According to various embodiments, said second aspect further provides a composition comprising said blend; a product comprising said blend or a product comprising said blend, which product is selected from a group consisting of foods, beverages, fragrances, cosmetics and pharmaceutical compounds.

According to an embodiment, said key aroma compound in said blend is selected from the group consisting of vanillin, nootkatone, menthol, carvone, safranal, phenyl ethanol, terpenoids and anethole. According to an embodiment, said key aroma compound in said blend is vanillin. According to an embodiment, said key aroma compound in said blend is vanillin and said aroma co-extracts comprises at least one of vanillic acid, 3,4- dihydroxybenzaldehyde, 4-hydroxybenzoic acid and 4-hydroxy-benzaldehyde. According to an embodiment, said key aroma compound in said blend is vanillin and said synthesis co- product comprises at least one of guaiacol, eugenol, piperanol and ferulic acid.

According to an embodiment, the method of the second aspect further provides: a method for the production of food comprising blending said blend with a food ingredient; a method for the production of a beverage comprising blending said blend with a beverage ingredient and a method for the production of a fragrance comprising blending said blend with a fragrance ingredient.

According to an embodiment, the method of the second aspect provides a method for the production of food comprising blending at least one food ingredient with said synthetic product and said extract. Any sequence of blending is suitable. According to an embodiment, said synthetic product is blended with at least one food ingredient and then the extract is added. Alternatively, said extract is blended with at least one food ingredient and then the synthetic product is added. According to still another embodiment, both the synthetic product and the extract are blended first with one or more food ingredients and then combined.

According to an embodiment, the method of the second aspect provides a method for the production of beverage comprising blending at least one beverage ingredient with said synthetic product and said extract fraction. Any sequence of blending is suitable. According to an embodiment, said synthetic product is blended with at least one beverage ingredient and then the extract is added. Alternatively, said extract is blended with at least one beverage ingredient and then the synthetic product is added. According to still another embodiment, both the synthetic product and the extract are blended first with one or more beverage ingredients and then combined.

According to an embodiment, the method of the second aspect provides a method for the production of fragrance comprising blending at least one fragrance ingredient with said synthetic product and said extract. Any sequence of blending is suitable. According to an embodiment, said synthetic product is blended with at least one fragrance ingredient and then the extract is added. Alternatively, said extract is blended with at least one fragrance ingredient and then the synthetic product is added. According to still another embodiment, both the synthetic product and the extract are blended first with one or more fragrance ingredients and then combined.

Method of the third aspect

According to a third aspect, provided is a method comprising (i) providing an extract comprising a key aroma compound and at least two plant aroma co-extracts, wherein key aroma compound to aroma co-extracts weight ratio is R20; (ii) fractionating said extract to form a first fraction comprising at least 1% of said key aroma compound in said extract, wherein key aroma compound to aroma co-extracts weight ratio is R21 and a second fraction comprising at least 1% of said key aroma compound in said extract, wherein key aroma compound to aroma co-extracts weight ratio is R22, and wherein R21 > R20 > R22; (iii) synthesizing said key aroma compound to form a synthetic product comprising said key aroma compound; and (iv) blending at least a fraction of said synthetic product with at least a fraction of said second fraction to form a blend.

According to an embodiment, said key aroma compound is selected from a group consisting of vanillin, nootkatone, menthol, carvone, safranal, phenyl ethanol, terpenoids and anethole. According to an embodiment, said key aroma compound is vanillin.

According to an embodiment, said key aroma compound is vanillin and said aroma co-extracts comprise at least one of vanillic acid, 3,4-dihydroxybenzaldehyde, 4- hydroxybenzoic acid and 4-hydroxy-benzaldehyde. According to an embodiment, said key aroma compound is vanillin and said synthesis co-product comprises at least one of guaiacol, eugenol, piperanol and ferulic acid. Any extract comprising a key aroma compound and at least two plant aroma co- extracts is suitable. According to an embodiment, providing said extract comprises extraction of aroma source plant material. According to an embodiment, said extraction of aroma source plant material comprises at least one of solvent extraction, distillation and methods reviewed in Sinha et. al. (2008). According to an embodiment, said extraction of aroma source plant material forms multiple extracts. According to an embodiment, providing said extract comprises mixing various extracts. According to an embodiment, providing said extract comprises treating an extract, e.g. concentrating or diluting it, refining it, mixing it with other compounds or compositions, contacting with an extractant, contacting with an adsorbent, crystallizing or distilling. According to an embodiment, said extracting comprises at least one of aging, filtration, clarification and dilution.

According to an embodiment, providing said extract comprises extraction of aroma source plant material and said extract comprising, at least 1%, at least 2%, at least 10%%, at least 20%), at least 30%>, at least 40%, or at least 50% of said key aroma compound in said plant material.

According to an embodiment, said extract comprises at least 3 at least 5 or at least 10 plant aroma co-extracts.

The method of the third aspect further comprises fractionating said extract to form a first fraction comprising at least 1% of said key aroma compound in said extract, wherein key aroma compound to aroma co-extracts weight ratio is R21 and a second fraction comprising at least 1% of said key aroma compound in said extract, wherein key aroma compound to aroma co-extracts weight ratio is R22, wherein R21 > R20 > R22. As used herein, the terms first and second are not intended to mean a sequence, i.e. in fractionating could generate the first fraction and then the second, generate the second and then the first or generate both simultaneously.

According to an embodiment, said first fraction comprises at least 2%, at least 10%, at least 20%), at least 30%>, at least 40%>or at least 50% of said key aroma compound in said extract. According to an embodiment, said first fraction comprises less than 80%, less than 70%), or less than 60% of said key aroma compound in said extract.

According to an embodiment, said first fraction comprises at least 3 at least 5 or at least 10 plant aroma co-extracts.

According to an embodiment, R21 is greater than 4, greater than 8, greater than 10, greater than 15, greater than 20, greater than 30, greater than 40, greater than 50 or greater than 100. According to an embodiment, R21 is less than 100, less than 80, less than 60, less than 20, less than 10, less than 5, less than 3, less than 2, less than 1 or less than 0.5.

According to an embodiment, said second fraction comprises at least 2%, at least 10%, at least 20%, at least 30%, at least 40%or at least 50% of said key aroma compound in said extract. According to an embodiment, said second fraction comprises less than 80%, less than 70%), or less than 60%> of said key aroma compound in said extract.

According to an embodiment, said second fraction comprises at least 3 at least 5 or at least 10 plant aroma co-extracts.

According to an embodiment, R22 is greater than 4, greater than 8, greater than 10, greater than 15, greater than 20, greater than 30, greater than 40, greater than 50 or greater than 100. According to an embodiment, R22 is less than 100, less than 80, less than 60, less than 20, less than 10, less than 5, less than 3, less than 2, less than 1 or less than 0.5.

According to an embodiment R21/R22 is greater than 1.2, greater than 1.4, greater than 1.6, greater than 1.8, greater than 2.0, greater than 2.2 or greater than 2.5.

Any fractionating method forming such fractions is suitable. According to an embodiment, fractionating comprises at least one of liquid-liquid extraction, adsorption, pH adjustment, chromatographic separation, crystallization, ion-exchange and distillation.

According to an embodiment, fractionating comprises treating an extract, e.g. concentrating or diluting it, refining it, mixing it with other compounds or compositions, contacting with an extractant, contacting with an adsorbent, crystallizing or distilling.

According to an embodiment, fractionating comprises refining said extract.

According to an embodiment, said fractionating comprises liquid-liquid extraction and uses an extractant selected from the group consisting of water, alkanols, aldehydes, ketones, esters, C02 (carbon dioxide), liquefied gases and combinations thereof.

According to an embodiment said fractionating comprises extracting with a first extractant followed by extracting with a second extractant and said first extractant differs in polarity from said second extractant. According to an embodiment, the polarity of the extractant is determined by its solubility parameter. According to an embodiment said first extractant differs in H-bond formation capacity from said second extractant. According to an embodiment, the H-bond formation capacity of the extractant is determined by its solubility parameter. According to an embodiment, said first extractant is selected from the group consisting of water, alkanols, aldehydes, ketones, esters, C02, liquefied gases and combinations thereof. According to an embodiment, said second extractant is selected from the group consisting of water, alkanols, aldehydes, ketones, esters, C02, liquefied gases and combinations thereof. According to an embodiment said first extractant differs in H-bond formation capacity from said second extractant. According to an embodiment, the H-bond formation capacity of the extractant is determined by its solubility parameter. According to an embodiment, both extractants comprise water and ethanol and the concentration of ethanol in one of the extractants is greater than that in the other extractant. According to another embodiment, both extractants comprise water and an alkanol and the alkanol in one of the extractants is of shorter chain compared with the alkanol in the other extractant.

According to an embodiment, said fractionating forms at least one additional fraction.

According to an embodiment, said additional fraction comprises at least 0.1%, at least 2%, at least 10%, at least 20%, at least 30%, at least 40%or at least 50% of said key aroma compound in the plant material. According to an embodiment, said additional fraction comprises less than 80%, less than 70%, or less than 60% of said key aroma compound in the plant material.

According to an embodiment, said additional fraction comprises at least 3 at least 5 or at least 10 plant aroma co-extracts.

According to an embodiment, key aroma compound to total aroma co-extracts weight ratio in said additional fraction is greater than 4, greater than 8, greater than 10, greater than 15 or greater than 20. According to an embodiment, key aroma compound to total aroma co- extracts weight ratio in said first extract, is less than 100, less than 80, less than 60, less than 20 or less than 10.

According to an embodiment, said fractionating forms multiple fractions, e.g. a first one, a second one, a third one, a fourth one, up to an N'th one, wherein key aroma compound to aroma co-extracts weight ratios are R21, R22, R23, R24, up to R2N, respectively.

According to an embodiment, the key aroma compound to aroma co-extracts weight ratios markedly differ between these fractions. According to an embodiment, the average key aroma compound to aroma co-extracts weight ratio for some of the fractions is R2A, the average key aroma compound to aroma co-extracts weight ratio other fractions is R2B and R2A/R2B is greater than 1.2, greater than 1.4, greater than 1.6, greater than 1.8, greater than 2.0, greater than 2.2 or greater than 2.5.

According to an embodiment, said extract is fractionated into multiple fractions and said key aroma compound of said extract is distributed between those fractions in any form, e.g. evenly according to an embodiment or so that few of the fractions contain the majority of said compound according to an alternative embodiment. The method of the third aspect further comprises synthesizing said key aroma compound to form a synthetic product comprising said key aroma compound. According to an embodiment, synthesizing uses at least one reagent or raw material (which may contain some impurities) and a conversion process, for example a chemical reaction induced by heating and/or catalyzed by a chemical or a biological catalysis. Any raw material for synthesis is suitable, e.g. chemicals, carbohydrates and plant extracts. Any method of synthesizing is suitable, e.g. chemical, biological or a combination of those methods.

According to an embodiment said synthesizing comprises a biological conversion.

According to an embodiment, said synthesizing comprises fermentation in a medium comprising a carbon source and a nitrogen source. According to an embodiment, said carbon source comprises ferulic acid. According to an embodiment, said synthesizing forms a reaction medium, e.g. fermentation broth and said method comprises at least one of separating said key aroma compound from the reaction medium, concentrating it and purifying it.

According to an embodiment, said synthetic product comprising at least one synthesis co-product e.g. residual reagent, another product resulting from non-selective conversion of the reagent and/or the catalyst. Typically, the nature and concentration of said synthesis co- product vary according to the synthesis process and/or according to the separation and/or purification process. According to an embodiment, said synthesis co-product comprises a fermentation medium component. According to an embodiment, said synthesis co-product comprises at least one of amino acids, carboxylic acids, carbohydrates and cell lipid compound. According to an embodiment, the concentration of said synthesis co-product in said synthetic product is greater than lOppm, greater than 50ppm, greater than lOOppm, greater than 200ppm or greater than lOOOppm of the concentration of said key aroma compound. According to an embodiment, the concentration of said synthesis co-product in said synthetic product is less than 3%, less than 2%, less than 1% or less than 0.5% of the concentration of said key aroma compound.

According to an embodiment, synthesizing forms two or more synthetic products comprising said key aroma compound. According to an embodiment, synthesizing forms two or more synthetic products comprising said key aroma compound and at least one synthesis co-product. According to an embodiment, synthesizing forms vanillin, ethyl vanillin or both. Typically, said synthetic product comprises high concentration of said key aroma compound, but no plant aroma co-extracts or a little concentration thereof. The method of the third embodiment comprises blending at least a fraction of said synthetic product with at least a fraction of an extract fraction comprising said key aroma compound and aroma co-extracts. Any form of blending is suitable. According to an embodiment, at least one additional composition is blended with said synthetic product and said fraction. Any sequence of blending is suitable. According to an embodiment, said synthetic product is blended with at least one additional composition and then the fraction is added. Alternatively, said fraction is blended with at least one additional composition and then the synthetic product is added. According to still another embodiment, both the synthetic product and the fraction are blended first with one or more additional compositions and then combined. According to an embodiment, the whole amount of the synthetic product is blended with the whole amount of the fraction. According to alternative embodiments, the whole amount of the synthetic product is blended with a fraction of the extract fraction; a fraction of the synthetic product is blended with the whole amount of the extract fraction; or a fraction of the synthetic product is blended with a fraction of the extract.

According to an embodiment, blending is with an extract fraction where the relative concentration of some of the aroma co-extracts or of the total extracts relative to the concentration of the key aroma product is greater compared to those in commercial aroma extracts.

In the method of the third aspect, provided extract, key aroma compound to aroma co- extracts weight ratio is R20; fractionating forms a first fraction and a second fraction, wherein key aroma compound to aroma co-extracts weight ratios are R21 and R22, respectively, wherein R21 > R20 > R22; and said synthetic product is blended with said second fraction to form a blend. According to an embodiment, out of the three compositions, extract, first fraction thereof and second fraction thereof, the synthetic product is blended with the one where R is the smallest, i.e. where key aroma compound to aroma co-extracts weight ratio is the lowest. According to an embodiment, at least two products comprising said key aroma compound are formed: said blend and an extract fraction.

According to an alternative embodiment, in the provided extract, key aroma compound to aroma co-extracts weight ratio is R20 and said fractionating forms more than two fractions, e.g. a first one, a second one, a third one, a fourth one, up to an N'th one, wherein key aroma compound to aroma co-extracts weight ratios are R21, R22, R23, R24, up to R2N, respectively. According to an embodiment, multiple fraction of said synthetic product are blended with multiple extract fractions, to form multiple blends. According to an embodiment, said fractions of synthetic product are blended with the extract fractions of smaller key aroma compound to total aroma co-extracts weight ratios. According to various embodiments, multiple products are formed, e.g. multiple blends and multiple extract fractions or mixtures thereof.

According to an embodiment, providing said extract comprises extraction of aroma source plant material to form M extracts. According to an embodiment, several of those extracts are fractionated to form a total of P compositions comprising extract fractions and optionally also non-fractionated extracts. According to an embodiment, most or all the P composition differ in at least one of key aroma compound concentration, key aroma compound to aroma co-extracts weight ratios, number of aroma co-extracts and nature of those aroma co-extract. According to an embodiment, said synthesizing forms Q synthesis products, differing in at least one of key aroma compound concentration, number of synthesis co-products, nature of those co-products and concentration of those co-products. According to an embodiment, multiple fractions of said synthesis products are blended with multiple compositions out of those P compositions to form multiple blends. According to an embodiment, multiple compositions out of said P compositions, selected for their relatively low key aroma compound to aroma co-extracts weight ratios, are blended with multiple fractions of said synthesis products to form multiple blends.

According to an embodiment, the method of said third aspect further provides at least one blend comprising said key plant aroma compound, said at least two plant aroma co- extracts at a total concentration greater than 0.01% of said key aroma compound and a synthesis co-product at concentration of at least lppm of said key aroma compound.

According to various embodiments, the method of the third aspect further provides a composition comprising said blend; a product comprising said blend; or a product comprising said blend, which product is selected from a group consisting of foods, beverages fragrances, cosmetics and pharmaceutical compounds.

According to an embodiment, said key aroma compound in said blend is selected from the group consisting of vanillin, nootkatone, menthol, carvone, safranal, phenyl ethanol, terpenoids and anethole. According to an embodiment, said key aroma compound in said blend is vanillin. According to an embodiment, said key aroma compound in said blend is vanillin and said aroma co-extracts comprise at least one of vanillic acid, 3,4- dihydroxybenzaldehyde, 4-hydroxybenzoic acid and 4-hydroxy-benzaldehyde. According to an embodiment, said key aroma compound in said blend is vanillin and said synthesis co- product comprises at least one of guaiacol, eugenol, piperanol and ferulic acid. According to an embodiment, the method of the third aspect further provides: a method for the production of food comprising blending said blend with a food ingredient; a method for the production of a beverage comprising blending said blend with a beverage ingredient and a method for the production of a fragrance comprising blending said blend with a fragrance ingredient.

According to an embodiment, the method of the third aspect provides a method for the production of food comprising blending at least one food ingredient with said synthetic product and said extract fraction. Any sequence of blending is suitable. According to an embodiment, said synthetic product is blended with at least one food ingredient and then the extract fraction is added. Alternatively, said extract fraction is blended with at least one food ingredient and then the synthetic product is added. According to still another embodiment, both the synthetic product and the extract fraction are blended first with one or more food ingredients and then combined.

According to an embodiment, the method of the third aspect provides a method for the production of beverage comprising blending at least one beverage ingredient with said synthetic product and said extract fraction. Any sequence of blending is suitable. According to an embodiment, said synthetic product is blended with at least one beverage ingredient and then the extract fraction is added. Alternatively, said extract fraction is blended with at least one beverage ingredient and then the synthetic product is added. According to still another embodiment, both the synthetic product and the extract fraction are blended first with one or more beverage ingredients and then combined.

According to an embodiment, the method of the third aspect provides a method for the production of fragrance comprising blending at least one fragrance ingredient with said synthetic product and said extract fraction. Any sequence of blending is suitable. According to an embodiment, said synthetic product is blended with at least one fragrance ingredient and then the extract fraction is added. Alternatively, said extract fraction is blended with at least one fragrance ingredient and then the synthetic product is added. According to still another embodiment, both the synthetic product and the extract fraction are blended first with one or more fragrance ingredients and then combined.

AN EXEMPLARY EMBODIMENT

Providing vanillin-comprising plant material

According to an exemplary embodiment Vanilla planifolia Andrews beans are provided for extraction. According to the embodiment, said providing comprises a curing process consisting scalding/killing, sunning/sweating, drying, conditioning/aging and comminuting.

Extracting said provided plant material

According to an embodiment, extracting involves contacting said plant material with an extractant comprising an aqueous solution of an alkanol, e.g. ethanol or isopropyl alcohol. According to an embodiment, a fraction of said extractant is recycled. Said extraction forms at least one extract and vanillin-depleted plant material. According to an embodiment, vanillin extraction yield, i.e. the fraction of bean vanillin that ends up in the extract, is determined by multiple parameters, including selected alkanol, alkanol concentration, extractant/bean ratio, temperature, dimension of bean particles (degree and form of comminuting) and extraction time.

According to an exemplary embodiment said parameters are adjusted for maximal yield, i.e. to form a single extract comprising maximal fraction of vanillin in said extracted beans.

According to an alternative embodiment, said parameters are adjusted so that only a fraction of the vanillin is extracted in the first extraction step to form a first extract wherein vanillin to total aroma co-extracts weight ratio is Rl 1. This first extract is separated from the partially-extracted beans. The partially extracted beans are further extracted in a second extraction step to form a second extract, wherein vanillin to total aroma co-extracts weight ratio is R12. Optionally, the beans go through additional extraction steps, forming additional extracts.

According to an embodiment, the parameters of first and following extractions are similar except that the time of the first is too short for full extraction. According to an alternative, the first extraction differs from the following one, e.g. in beans/extractant ratio, temperature, extractant composition, etc. According to an embodiment, ethanol-water solutions are used for extraction in at least two extraction steps. According to an embodiment, the ethanol/water ratio differs between those steps, i.e. one of them uses an extractant with a higher concentration compared with that of the other.

According to an embodiment, at least one of the extracting steps comprises refining, which refining comprises at least one of liquid-liquid extraction, adsorption, pH adjustment, chromatographic separation, crystallization, ion-exchange and distillation. According to an embodiment, said first extracting comprises at least one of adding water, ethanol or both, removing water, ethanol or both, aging, filtration, clarification and dilution. Fractionating extracts

According to the exemplary embodiment, said single extract, one of multiple extracts or several of multiple extracts are fractionated. According to an embodiment, in the fractionated extract, vanillin to aroma co-extracts weight ratio is R20 and fractionating forms at least a first fraction and a second fraction with vanillin to aroma co-extracts weight ratios of R21 and R22, respectively. According to an embodiment, R21 > R20 > R22.

According to an embodiment, fractionating comprises at least one of liquid-liquid extraction, adsorption, pH adjustment, chromatographic separation, crystallization, ion- exchange and distillation. According to an embodiment, a single fractionating step forms two fractions. Additionally or alternatively, fractionating forms a fraction, which is further fractionated to at least two fractions.

According to an embodiment, at least one of the fractionating steps comprises refining, which refining comprises at least one of liquid-liquid extraction, adsorption, pH adjustment, chromatographic separation, crystallization, ion-exchange and distillation. According to an embodiment, said fractionating comprises at least one of adding water, ethanol or both, removing water, ethanol or both, aging, filtration, clarification and dilution.

Analysis, determining the vanillin content and the vanillin to aroma co-extracts ratios Extracting and fractionating form compositions comprising vanillin and aroma co- extracts. According an embodiment, these compositions are analyzed for vanillin concentration, total amount of aroma co-extracts, nature of aroma co-extracts and concentration of main aroma co-extracts. According to an embodiment, said aroma co- extracts comprise at least one of vanillic acid, 3,4-dihydroxybenzaldehyde, 4-hydroxybenzoic acid and 4-hydroxy-benzaldehyde.

Suitable analytical methods are summarized in several publications, including Sinha et. al. (2008); Liquid Chromatographic Determination of Vanillin and Related Aromatic Compounds by Jagerdeo et. al. in J. AOAC int. (2000) Vol. 83 (1), 237-240; and a detailed publication by Agilent (Analysis of natural and artificial vanilla preparations).

The analysis results are used to calculate vanillin content in each extract and fraction, weight ratio between vanillin and particular aroma co-extracts and weight ratios between vanillin and total amount of main aroma co-extracts. According to various embodiments, different extracts and different fractions contain different fractions of the vanillin in the extracted plant material, e.g. at least 0.01%, at least 0.1%, at least 1%, at least 5%, at least 10%, at least 20%, at least 30% or at least 40%. According to various embodiments, different extracts and different fractions contain different fractions of the aroma co-extracts in the extracted plant material, e.g. at least 0.01%, at least 0.1%, at least 1%, at least 5%, at least 10%, at least 20%, at least 30% or at least 40%.

According to an embodiment, extracts and/or fractions are formed with various vanillin to aroma co-extract ratios, e.g. greater than 4, greater than 8, greater than 10, greater than 15, greater than 20, greater than 30, greater than 40, greater than 50 or greater than 100.

According to another embodiment, extracts and/or fractions are formed with vanillin to aroma co-extract ratios of e.g. less than 100, less than 80, less than 60, less than 20, less than 10, less than 5, less than 3, less than 2, less than 1 or less than 0.5.

Vanillin synthesizing

According to the exemplary embodiment, vanillin and/or ethyl vanillin is synthesized via chemical or biological conversion. According to an embodiment, vanillin is produced from lignin. Alternatively, it is produced by chemical conversion of guaiacol. According to still another embodiment, vanillin is produced by bioconversion of ferulic acid.

According to an embodiment, the synthesized vanillin comprises synthesis co- products, e.g. at least one of guaiacol, eugenol, piperanol and ferulic acid.

According to an embodiment, multiple synthetic methods are used and generate multiple synthetic vanillin products, which differ in the composition of the synthesis co- products.

Blending

Extraction and/or fractionating generate compositions differing in their aroma co- extract composition. According to an embodiment, the difference is in the ratio between vanillin and the total amount of aroma co-extracts. Additionally or alternatively, the difference is in the composition of particular co-extracts and/or in the ratio between vanillin and particular aroma co-extracts.

According to the exemplary embodiment, at least a fraction of said synthetic product is blended with at least a fraction of an extract and/or fraction to form a blend. According various embodiments, multiple fractions of synthetic products are blended with fractions of different extracts and/or fractions to form multiple blends. According to an embodiment, synthetic products are blended with extracts and/or fractions with relatively high proportions of aroma co-extracts and/or with extracts and/or fractions with relatively high proportions of particular aroma co-extracts.

According to an embodiment, this method produces various blends, some of which comprise vanillin extracted from vanilla beans, combined with vanillin and/or ethyl vanillin produced synthetically and aroma co-extracts. According to an embodiment, the ratio between at least one aroma co-extract and the fraction of vanillin resulting from extraction is greater than the ratio in commercial vanilla extracts.

According to an embodiment, at least one of said blends is further refined, which refining comprises at least one of liquid-liquid extraction, adsorption, pH adjustment, chromatographic separation, crystallization, ion-exchange and distillation. According to an embodiment, at least one of said blends is further treated, which treating comprises at least one of adding water, ethanol or both, removing water, ethanol or both, aging, filtration, clarification and dilution.