aroma

Noun

aroma (plural aromas)

1. a spicy or fragrant smell

5 letters in word "aroma": A A M O R.

No anagrams for aroma found in this word list.

Words found within aroma:

aa am ama ar arm ma maa maar mar mara mo moa mor mora oar om or ora ram roam rom roma

• Definitions:
• olfactory property: any property detected by the olfactory system a distinctive odor that is pleasant
• An odor or odour (see spelling differences) is a chemical dissolved in air, generally at a very low concentration, which we perceive by the sense of olfaction. Odors are also called smells, which can refer to both pleasant and unpleasant odors. ...
• The scent of a wine--frequently used interchangeably with the word "bouquet." Some tasters apply the term aroma only to the fruit-like fragrances of a young wine, and subsequently refer to the more complex smells of bottle-aged wines as bouquet.
• The primary smell of a young, unevolved wine, consisting of the odors of the grape juice itself, of the fermentation process, and, if relevant, of the oak barrels in which the wine was made or aged.
• The fragrance of brewed coffee. The smell of coffee grounds is referred to as the Bouquet.
• Traditionally defined as the smell that wine acquires from the grapes and from fermentation. Now it more commonly means the wine's total smell, including changes that resulted from oak aging or that occurred in the bottle--good or bad. "Bouquet" has a similar meaning.
• that portion of the smell of a wine derived specifically from the grape variety, such as Cabernet-Sauvignon or Chardonnay, as opposed to that portion of the smell derived from other sources (see Bouquet).
• The smell of a wine.
• The smell of a wine is part of the tasting experience, because smell and taste are closely related. It is interchanged with bouquet.
• (tasting term). The smell in a young wine it develops nuances of smell that are then called its bouquet. This occurs with aging.
• Usually refers to the particular smell of the grape variety, ie, "appley," "raisiny," "fresh" or "tired." Body: The weight of wine in your mouth; commonly expressed as full-bodied, medium-bodied or medium-weight, or light-bodied. ...
• Refers to odor of beverage. It may be lacking, faint, delicate, moderate, strong, fragrant or distinctive.
• Basically the smell of coffee in the cup. Different from fragrance which is the smell of freshly ground, but unbrewed coffee.
• The particular combination of smells from malt, hops, yeast, and any unusual or distinctive disturbances in the beer.
• The scent of the grape rather than the wine making process
• Also known as the nose, the odor of the brewed leaf and the resulting liquor.
• Refers to fragrances in the wine that are characteristic of the grapes. For instance, Chardonnay might be described as citrusy. Those aromas of lemon, lime or grapefruit come from the grapes, they are not added. Also see Bouquet or Nose.
• Smells in wine that originate from the grape
• The smell of wine, which largely originates from the grape varieties used to make the wine. Oak often accompanies the aroma of young reds.
• Combination of positive, natural sensations produced by a wine. They may come from the grapes themselves, (primary aromas), be produced during fermentation, (secondary aromas), or develop during the ageing of a wine, (tertiary aromas). Back to top
• The odour of fruit in the wine, as opposed to the overall 'bouquet' which includes odours that result from vinification.
• The fragrance of brewed coffee. The smell of coffee grounds is referred to as the Bouquet. Bag A burlap sack of coffee. In various countries it is a different weight. For example: Brazil a bag is 132 lbs . Colombia it is 154 lbs . In Hawaii it is 100 lbs (132 lbs is the most common). ...
• The smell of a wine, especially in the first years of maturity, when the prevalent smell is related to the grapes (also called primary).
• The primary smell of the young wine, including its varietal aroma (the smell that the characteristic grapes bring to the wine) and its fermentation aroma (the smell that the wine making gives to the wine, such as barrel aromas, yeasty aromas, etc).
• Also known as fruit, flavour or bouquet, the aromas are the smells given off by the wine.
• Saffron's aroma is determined by the release of safranal. Safranal is a volatile liquid oil, which is yellow in colour and comprises of up to 70% of the volatile components of saffron.
• The pleasing smell sensation which comes from freshly brewed coffee; described as ranging from fruity to herby.

• arollas ←
• arolla ←
• aroints ←
• aroma
• → aromas
• → aromatherapies
• → aromatherapist