The importance of temperature on storage of ground natural spices (author's transl)]

Several factors influencing the ingredients of volative oils of some ground natural spices have been investigated during storage. The effects on the aroma have been characterized sensorically; relations between the analytical and sensorical results are explained using anise as an example. Of the influencing factors studied such as packaging material, storage temperature and storage duration, the storage temperature must be regarded as the most important.