1. FIELD OF INVENTION

ENZYME ASSISTED EXTRACTION OF NATURAL FLAVOUR COMPONENTS

BACKGROUND OF THE INVENTION:

Essential oils are mixtures of highly hydrophobic organic compounds typically obtained from Hydro distillation of selected parts of a wide range of terrestrial plants, e.g. flowers, leafs, roots, and in the case of odoriferous woods, barks or heartwood. The composition of the essential oils poses a direct relationship with the quantitative & qualitative analysis of their properties. Enzyme mediated extraction helps to recover the flavour with a greater note. The purity and recover percentage of the oil is increased. The present invention relates the use of Cellulase enzyme for the distillation of oil of cinnamon.

2. SUMMARY OF THE INVENTION:

Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods. The flavour of cinnamon is due to an aromatic essential oil that makes up 1 to 2% of its composition.. It is of a golden-yellow colour, with the characteristic odour of cinnamon and a very hot aromatic taste. The pungent taste and scent come from cinnamic aldehyde or cinnamaldehyde (about 90% of the essential oil from the bark) and, by reaction with oxygen as it ages; it darkens in colour and forms resinous compounds. Other chemical components of the essential oil include ethyl cinnamate eugenol, (found mostly in the leaves), beta-caryophyllene, linalool, and methyl chavicol. The function of cellulase enzyme is to breakup the cell walls of the raw material. This will allow the oils to come out of the raw material easily. After the pretreatment of the raw material with the enzyme, the cinnamon is subjected to steam distillation. The yield of the essential oil so obtained is found to increase by 20-30% than compared to the normal steam distilled oil of cinnamon. The purity of the active components is also checked.

3. DESCRIPTION OF INVENTION:

The raw material is pretreated with cellulase enzyme before subjecting to steam distillation. The pre treated sample is kept overnight for the enzymes to act upon . The pretreated sample is then subjected to steam distillation.

Ingredients Used:

Cinnamon Raw material

Enzyme

Claim,

1. Enzyme assisted extraction of Natural Flavour components

2. A Process according to claim 1, for increasing the yield

3. A Process according to claim 1, for increasing the purity.