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Solvent-extracted oleoresins exhibit a flavour profile
close to the freshly ground spice, which make them an
acceptable form of natural flavouring ingredient in a
wide spectrum of food applications. In comparison to
the ground spices, they are hygienic and can be standardized
for acceptable flavour levels by blending. Unlike
the essential oils, oleoresins contain natural
antioxidants of the corresponding spices, which make
them more stable. Oleoresins are quite concentrated
and have good replacement value. They provide a better
distribution in the finished products and require less
storage space than the corresponding spices. However,
spice oleoresins exhibit sensitivity to light, heat and oxygen,
and have short storage lives if not stored properly.
In black pepper oleoresin, poor storage life is a result of
oxidative and polymeric changes involving the fatty oil
component and monoterpinic hydrocarbons (e.g

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