These results are in contrary with our present observations where we got a higher percentage of 1,8 cineole from enzyme treated cardamom seeds. As 1,8 cineol represent the camphoraceous and terpinyl acetate represents the spicy and herbaceous flavour, a higher percentage of 1,8 cineole in the volatile oil of enzyme pretreated cardamom seeds indicated amodified flavour profile with respect to control. The difference in percentage composition of these components may be due to the useof mixed enzymes instead of individual enzyme for pretreatment