1. The basis, characterized in that it is prepared using the following steps: (a) partial biohydrolysis of the raw materials rich in precursors and (b) processing steps of the product obtained in step (a) using a thermal reaction. 2. The base according to claim 1, which is prepared using an additional step, which is a sequentially or simultaneously performed fermentation of the product obtained in step (a). A base according to any one of claims 1 or 2, characterized in that the raw material is selected from the group consisting of fenugreek, beans, purple onions, lovage, celery, wheat gluten, yeast extract. 4. The base according to claim 1, in which the precursors are those intended to participate in the Maillard reaction, including amino acids that reduce sugars and, for special tonality cases, include hydroxyisoleucine (HIL) for sotolon and sulfur-containing substances for the taste of chicken. The base according to claim 1, characterized in that the precursors are methionine and glutathione. The base according to claim 1, characterized in that the precursor is hydroxyisoleucine. The base according to claim 1, characterized in that the feedstock for step (a) is selected from the group consisting of natural materials rich in amino acids, reducing sugars, sotolon precursors, emoxifuron precursors and fatty acids. The base according to claim 7, characterized in that the feedstock for step (a) is selected from the group consisting of a material rich in precursors of sotolon and emoxifuron. The base according to claim 1, characterized in that the microorganism used for fermentation is selected from the group consisting of Aspergillus ssp., Pediococcus ssp., Lactobacillaceae, Yarrowia ssp. and Saccharomyces ssp. 10. The basis of claim 7, wherein1. Основа, характеризующаяся тем, что она готовится с применением следующих этапов:(a) частичный биогидролиз богатого предшественниками сырья и(b) этапы обработки получаемого на этапе (а) продукта с помощью тепловой реакции.2. Ос
