|Active behavior||Capsicums have a slight, pleasant odor. |
When transporting spices, it is important to retain the content of essential oils to the greatest possible extent, since these substances, together with other constituents, such as fatty oils, tannins and bitter principles, determine the odor and flavor and thus quality of the spices.
The essential oils are readily volatilized and the seasoning action of the spices is consequently reduced. Volatilization of the essential oils is primarily determined by temperature. The higher is the ambient temperature, the more the essential oils are volatilized, as may be recognized by the intense odor in the hold.
Due to the readily volatilized essential oils, spices should always be stowed separately from each other and away from foodstuffs which readily absorb foreign odors (e.g. coffee or tea).
|Passive behavior||Capsicums are highly odor-sensitive.|