1. FIELD OF INVENTION

A NOVEL PROCESS OF CHANGING THE FLAVOUR PROFILE OF BLACK PEPPER OIL

DESCRIPTION OF THE INVENTION

Spices and their oils are extensively used in food applications. Usually essential oils are derived from the raw material using the process of steam distillation. Steam distilled volatile oils possess many active components contributing to the flavour profile of the oils. But in some cases there will be a strong and astringent note, limiting their application in food, beverages and nutraceuticals. Microbial assisted treatment of essential oil will deliver a product with sweet aroma. Our present invention relates the use of yeast assisted treatment of essential oil of pepper, there by changing the pungency note of pepper oil to a sweet and mild aroma.

2. SUMMARY OF THE INVENTION

Pepper belongs to the Piperaceae family. There are different varieties of pepper which include green, black and white. Normally steam distillation process is applied to isolate the volatile fractions from the raw material. Steam distilled oil will have its own unique flavour profiling, which can be analysed by sophisticated instruments like GC, GC MS etc. The main components of its essential oil are Limonene, Pinene, Myrcene, Phellandrene, Beta Caryophyllene, Beta Bisabolene, Sabinene, Linalool, Camphene and Alpha Terpenene.

Microbial assisted treatment of oils will change the flavour note of the oil, without out any change in the active components. Usually microbes like Yeast are added for the treatment. Yeasts are eukaryotic microorganisms classified as members of the fungus kingdom with 1,500 species currently identified and are estimated to constitute 1% of all described fungal species. Yeasts are unicellular, although some species may also develop multicellular characteristics by forming strings of connected budding cells known as pseudohyphae or false hyphae. Yeasts are classified as chemo organotrophs since they use organic compounds as source of energy. Yeasts are very common in the environment and are often isolated from sugar rich materials. Our unique process involves treatment of microbes with pepper oil to modify the astringent note of pepper oil to mild and sweet aroma.

3. BACKGROUND OF THE INVENTION
The active components of pepper oil include Beta caryophyllene, limonene, alpha copaene, D Limonene, Beta Terpinen, Humulene etc. The structures of which are depicted below:
Ingredients Used:
Black pepper Yeast

I Claim,

l. A Novel process of changing the flavour profile of black pepper oil

2. A Product according to Claim 1, can be utilized in fragrances

3. A product according to Claim 1, can be used in flavour applications

4. A product according to Claim 1, a product with a sweet note