Flavour generation in food

A method for flavor generation by release of proline, the method comprising:

• a. contacting an edible peptide-containing material with a prolidase obtained from Klyveromyces lactis to form a hydrolysed preparation, wherein the prolidase comprises an amino acid sequence having at least 95% identity to SEQ ID NO:1, and the prolidase is obtained by autolysis of Klyveromyces lactis;
• and
• b. subjecting a food preparation comprising the hydrolysed preparation to heat treatment to obtain a heat-treated food product, wherein the food preparation comprises a reducing sugar that was present in the hydrolysed preparation or added to the hydrolysed preparation, and the heat treated food product is selected from the group consisting of biscuit, extruded cereal, pizza, beverage powder and caramel,
• wherein the food preparation comprises ornithine as a free amino acid, the food preparation further comprises leucine as a free amino acid, and the molar ratio of the proline to the leucine is greater than 2.5, and the molar ratio of the ornithine to the leucine is greater than 1.