Abstract
The effect of various enzymes on the extraction of the volatile oil of cumin ( Cuminum cyminum L.) is reported in the present study. The oil yield, after pre-treatment of cumin seeds with cellulase, pectinase, protease and Viscozyme, was in the range 3.2–3.3% compared to 2.7% in a control sample. Profiling of the cumin oil by GC–MS showed that the total hydrocarbon content was 63.7%, 66.1% and 70.1% in control, cellulase and Viscozyme treated samples, respectively. However, there was no change in the content of cuminaldehyde, the principal flavour-impact constituent, in any of the volatile oils. The study demonstrated that enzymes facilitated the extraction of cumin oil with increase in oil yield, with little change in either flavour profile or physicochemical properties of the oil.
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