1. The method of preparation of a flavoring composition having a taste of minds and an MSG content of less than 1 wt. % in terms of total solids content, which includes the stages of: a) heat treatment of plant materials in water at any given temperature to produce cooking water containing flavoring and aromatizing compounds extracted from plant materials； b) separation of plant materials from cooking water and c) concentrating the cooking water to obtain a flavor composition. 2. The method of claim 1, wherein the flavor composition has an MSG content of less than 0.6 wt. %, preferably less than 0.2 wt. % in terms of total solids. 3. The method according to claim 1 or 2, in which the plant material is subjected to heat treatment at a temperature of from 90 ° C to 100 ° C for 2 to 15 minutes. A method according to claim 1 or 2, wherein the plant material is whole vegetables or pieces of vegetables, or a combination thereof. The method of claim 3, wherein the plant material is whole vegetables or pieces of vegetables, or a combination thereof. The method according to any one of paragraphs. 1, 2 or 5, in which the plant material is selected from the group consisting of peas (Pisum sativum var.), Corn (Zea mays var.), Red (table) beet, white (sugar) beet, yellow (golden) beet ( Beta vulgaris var.), Sweet potatoes (Ipomoea batatas var.), Carrots (Daucus carota ssp.), Onions (Allium ssp.), Turkish cucumber (dumpling) or mini melon (Cucumis melo) and any combination thereof. 7 . The method of claim 3, wherein the plant material is selected from the group consisting of peas (Pisum sativum var.), Corn (Zea mays var.), Red (table) beet, white (sugar) beet, yellow (golden) beet ( Beta vulgaris var.), Sweet potatoes (Ipomoea batatas var.), Carrots (Daucus carota ssp.), Onions (Allium ssp.), Turkish cucumber (dumpling) or mini melon (Cucumis melo) and any combination thereof. 8 . The method of claim 4, wherein the plant material is selected from1. Способ приготовления вкусоарома
