Definition, Betydelse, Synonymer & Anagram | Engelska ordet AROMA

Definition av AROMA

1. arom

Exempel på hur man kan använda AROMA i en mening

• It was formerly called myrhis due to its volatile oil with an aroma similar to the resinous substance myrrh.
• It is one of the Eight Great Traditions of Chinese cuisine and is well known for its hot and spicy flavours, fresh aroma and deep colours.
• This concentrates the aroma and taste of the beer, and also raises the alcoholic strength of the finished beer.
• Grilled meat acquires a distinctive roast aroma and flavor from a chemical process called the Maillard reaction.
• The aroma and flavour of cinnamon derive from its essential oil and principal component, cinnamaldehyde, as well as numerous other constituents including eugenol.
• The flavor and aroma of its seeds have similarities with some other spices and herbs, such as star anise, fennel, licorice, and tarragon.
• This delightful aroma has made carnations a popular choice for use in perfumes, potpourri, and scented products.
• Modern perfumery began in the late 19th century with the commercial synthesis of aroma compounds such as vanillin or coumarin, which allowed for the composition of perfumes with smells previously unattainable solely from natural aromatics.
• The region is characterised by whiskies with a peat smoke aroma, such as Laphroaig, Lagavulin and Ardbeg.
• Edibility may be defined by criteria including the absence of poisonous effects on humans and desirable taste and aroma.
• The primary distinction between botrytized wines and other naturally sweet, non-fortified sweet wines, such as late-harvest wines, ice wines, or straw / raisin wines, lies in the range and richness of aroma compounds generated by the Botrytis cinerea fungal infection of the grapes.
• The flavour and aroma of smoked lapsang souchong is described as containing empyreumatic notes, including wood smoke, pine resin, smoked paprika, and dried longan; it may be mixed with milk but is not bitter and usually not sweetened with sugar.
• Gyokuro tea production dates back to the 1830s, when the merchant Yamamoto Kahei discovered some Japanese farmers were covering tea plants with a netting to protect them from frost, and that this actually changed the flavor and aroma of the tea.
• When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh garlic.
• The fruit is both eaten and juiced, with the juice often added to other fruit juices to enhance aroma.
• With an aroma similar to pineapple, the flavor of the fruit has been described as a combination of strawberries and apple with sour citrus flavor notes, contrasting with an underlying thick creamy texture reminiscent of banana.
• The foliage grows in dense sprays which are bright green in color and release a deep lemony aroma when crushed.
• It ultimately derives from Ancient Greek osmé (ὀσμή, "pungent smell") + Latin forma ("external form"), the former in reference to the characteristic aroma of the flesh of Osmerus.
• The foliage sprays are green above and green marked with whitish stomatal bands below; they emit a strong aroma reminiscent of pineapple when crushed.
• Garden cress is genetically related to watercress and mustard, sharing their peppery, tangy flavour and aroma.

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