A subtle, pervasive quality or atmosphere of a particular type
the aroma of officialdom
olfactory property: any property detected by the olfactory system
a distinctive odor that is pleasant
An odor or odour is caused by one or more volatilized chemical compounds, generally at a very low concentration, that humans or other animals perceive by the sense of olfaction. Odors are also called scents, which can refer to both pleasant and unpleasant odors. ...
Aroma is a genus of skippers in the family Hesperiidae.
It is through the aromas of wine that wine is actually tasted. The human tongue is limited to the primary tastes perceived by taste receptors on the tongue-acidity, bitterness, saltiness, sweetness and umami. ...
[[|Aroma]] is a Moldovan wine producer from Chisinau.
A smell; especially a pleasant spicy or fragrant one
(Aromas) Wines have "arome de bouche" (in the mouth aromas), all the same these are not available with different tastes which could be chosen from a mention on the label. ...
The intensity and character of the aroma can be assessed with nearly any descriptive adjective. (eg: from "appley" to "raisiny", "fresh" to "tired", etc.). Usually refers to the particular smell of the grape variety. ...
The smell of a wine, especially young wines.
Aroma is the smell of a young wine before it has had sufficient time to develop nuances of smell that are then called its bouquet. The word aroma is commonly used to mean the smell of a relatively young, unevolved wine.
The particular combination of smells from malt, hops, yeast, and any unusual or distinctive disturbances in the beer.
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. ...
The aromatics of a coffee greatly influence its flavor profile, and comes from the perception of the gases released by brewed coffee. Aroma is greatest in the middle roasts and is quickly overtaken by carbony smells in darker roasts. ...
The smell of a wine. The term is generally applied to younger wines, while the term Bouquet is reserved for more aged wines.
The fragrance of brewed coffee. The smell of coffee grounds is referred to as the Bouquet.
The smell of a wine is part of the tasting experience, because smell and taste are closely related. It is interchangable with bouquet.
Characteristic smell of a young wine or of the grapes used to make wine. As wine ages, the aroma changes to bouquet.
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 fragrance produced by hot, freshly brewed coffee. Aroma, along with flavor, acidity, and body, is one of the principal categories used by professional tasters in cupping, or sensory evaluation of coffee.
The characteristic fragrance of brewed tea, imparted by its essential oils.
is the fragrance of brewed coffee. 70% of what we taste is interpreted through our olfactory senses. Aroma is distinctive and complex. Common terms used to describe aroma are floral, spicy, chocolaty and earthy.
The natural fragrance of a wine that originates from the fermented fruit upon which the wine is based. Aroma should not be confused with bouquet, which is created during aging.
Aromas are smells, which originate with the grapes, in contrast to bouquet, which defines smells acquired during bottle-aging. ...
The primary fresh fruit smells that come from a wine as distinguished from the secondary smells of winemaking and tertiary smells of bottle age. The latter categories are usually referred to as bouquet.