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aroma.

The quality or principle of plants or other substances which constitutes their fragrance; agreeable odor; as, the aroma of coffee.

Fig.: The fine diffusive quality of intellectual power; flavor; as, the subtile aroma of genius. a distinctive odor that is pleasant.

any property detected by the olfactory system. a distinctive odor that is pleasant.

Strictly speaking, aroma can't be separated from acidity and flavor Acidy coffees smell acidy, and richly flavored coffees smell richly flavored Nevertheless, certain high, fleeting notes are reflected most clearly in the nose of a coffee, as some tasters say There is frequently a subtle floral note to some coffee that is experienced most clearly in the aroma, particularly at the moment the crust is broken in the traditional tasting ritual Of the three coffees I recommend for your tasting, you are most likely to detect this fresh floral note in the Yemen Mocha, but depending on the roast and freshness of the coffee you could experience it in any of the three samples The best Colombian and Kona coffees are particularly noted for their floral aroma The sensation of the gases released from brewed coffee, ranging from fruity to herby, as they are inhaled through the nose.

The smell of a wine, especially young wines.

The intensity and character of the aroma can be assessed with nearly any descriptive adjective Usually refers to the particular smell of the grape variety The word 'bouquet' is usually restricted to describing the aroma of a cellar-aged bottled wine.

Also known as fruit, flavour or bouquet, the aromas are the smells given off by the wine.

The fragrance of brewed coffee The smell of coffee grounds is referred to as the Bouquet.

Also known as the nose, the odor of the brewed leaf and the resulting liquor.

This refers to the smell of brewed coffee It is a sensation linked closely to flavor Some key words relating to aroma are faint, delicate, moderate, strong and pungent Some of the more subtle nuances are 'floral' or 'winy' characteristics.

The smell of the gasses released from brewed coffee.

Refers to the odor of the prepared coffee beverage It may be lacking, faint, delicate, moderate, strong, or fragrant and distinctive as to character.

Odors in the wine that originate from the grape alone These varietal fragrances can change during fermentation and aging.

A cheese's smell or odour which can vary from lightly aromatic to ferociously overpowering Note that while most strong smelling cheese will also be strong tasting, this does not apply to all Limburger is a case in point The American cheeses Brick and Liederkranz both have distinctive aromas but are not overly strong tasting cheeses unless well aged. odors in the wine that originate in the grape To be distinguished from bouquet.

All-purpose word for the smell of a wine, which may vary in type and in strength Aroma is used in the general sense and is usually positive.

Much is spoken of the quality and intensity of dried hop aroma These are strong varietal characteristics There appears to be a general relationship between the type and heaviness of a hop aroma and the flavor and aromatic properties of beer. The smell that the grapes, fermentation, and oak aging impart to a wine.

I'm stepping on some toes here Aroma is the overall smell of the wine due to natural fruits, fermentation and aging Traditionally this has not been the case but in this case tradition is screwy!! See Bouquet.

Perception resulting from stimulating the olfactory receptors; in a broader sense, the term is sometimes used to refer to the combination of sensations resulting from stimulation of the nasal cavity See also 'odor ' [ASTM E253-97]. fragran flavor of brewed leaf, consisting of the essential oils of tea.

The smell of the grape variety that carries over into the wine It is most perceptible in Concord and Muscat grapes.

A term loosely used to describe the smell of wine, specifically it refers to the smells that derive from grapes and from fermentation Now it more commonly means the wine's total smell, including changes that resulted from oak ageing or that occurred in the bottle, good or bad 'Bouquet' has a similar meaning.

Aroma is a sensation which is difficult to separate from flavor Without our sense of smell, our only taste sensations would be: sweet, sour, salty, and bitter The aroma contributes to the flavors we discern on our palates Subtle nuances, such as 'floral' or 'winy' characteristics, are derived from the aroma of the brewed coffee.

The smell of the wine, more or less inter-changable with Bouquet.

A term loosely used to describe the smell of wine, specifically it refers to the smells that derive from grapes 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.

The smell of a young wine which may later develop into a mature bouquet in fine wines Asti.

aroma , flavor , flavour.

aromatic.

aromatic.