aroma


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aroma

Etymology: Gk, spice
any agreeable odor or pleasing fragrance, especially of food, drink, spices, or medication.

aroma

(ă-rō′mă) [Gr. arōma, spice]
An agreeable odor.

Patient discussion about aroma

Q. Do you know the Aroma Therapy packs they sale over the mall? they say it's especially good for Arthritis, is it true ?

A. i'm a bit skeptic about "wonder treatments" you buy at the malls. i think that 99% of those things are there because desperate people will buy anything for a bit of peace of mind.

More discussions about aroma
References in periodicals archive ?
Ten panelists were trained to evaluate apple aroma, flavor, sweetness and sourness intensity in various apple solutions.
Based in Nevada, Aroma Bravo offers gourmet whole bean coffee sourced directly from Marcala, Honduras.
In their latest study, Thomas-Danguin and his colleagues at the Centre des Sciences du Gout de l'Alimentation in France, sought to find a new way to isolate aroma molecules associated with sweet tastes.
We are thrilled to introduce the new look and menu of Asian Aroma to Lahore," said Tahir Adam, Director Operations and Planning of Park Lane Hotel Lahore.
Cover both the green sample and roasted sample until the cupping session is over and the coffee aroma, fragrance and flavor profile have been documented separately.
El aroma de un producto permite al individuo realizar una evaluacion de manera espontanea porque el aroma se asocia a una experiencia de largo plazo (Morrin y Ratneshwar, 2000; Spangenberg, Grohmann y Sprott, 2005).
The innovation of the proposed study lies in applying sensory-guided multidimensional chromatographic techniques to beverages, which are complex mixtures of aroma and taste compounds.
An iconic home accent, the Ultrasonic Aroma Diffuser gives off a scented dry mist to fill the room with a relaxing, fine fragrance.
Lincoln, a subsidiary of Ford Motor Company (NYSE: F), has collaborated with master perfumer, Rene Morgenthaler, to develop an aroma called 'Essence of Lincoln'.
The higher its content in the particular enzyme used, the greater its potential negative impact on wine aroma since the sensory threshold of volatile phenols listed above is ~770 [micro]g/L.
Most prominent have been the aromas from daffodil blossoms, plum, flowering currant, and now dame's rocket, pinks and roses.