aromatize

(redirected from aromatised)
Also found in: Dictionary, Thesaurus.

aro·ma·tize

(ă-rō'mă-tīz)
To convert a nonaromatic compound to an aromatic compound.
Synonym(s): aromatise.
Mentioned in ?
References in periodicals archive ?
About MARTINI One of the most iconic brands in the world, MARTINI is the leading name in Italian winemaking and a purveyor of the highest quality aromatised and sparkling wines.
We offer an aromatised mix that we create in front of the client.
My main course of Yorkshire lamb shank in red wine aromatised with fresh garlic and rosemary was served with olive oil mash.
Elsewhere, the European Commission has asked ministers to approve previously negotiated technical changes to the EU-Chile Agreement on Trade in Spirit Drinks and Aromatised Drinks.
Since the higher molecular weight and more aromatised humic acid takes more time to form through decomposition of organic matter in soil, identification of humic acid in soil organic matter indicates a greater lapse of time, showing greater maturity of humus.
853043 Compotes, jams, fruit coulis, jellies; savoury or sweet, plain or flavoured snacks made with fruits or vegetables such as potatoes; crisps, dried fruit mixes, all oil-bearing seeds particularly prepared walnuts and hazelnuts such as peanuts, cashew nuts, milk, milk powder, flavoured jellified milks and whipped milk products, dairy products, namely milk desserts, yogurts, drinking yogurts, mousses, creams, cream puddings, fresh cream, butter, soft white cheese, plain or aromatised fresh cheese in paste or liquid form; beverages mainly consisting of milk or dairy products, milk beverages, with milk predominating, milk beverages containing fruits, plain or flavoured fermented dairy products; all included in Class 29.
Its environment, public health and food safety committee has voted to exempt wine, claiming that "wines, (and) aromatised wines" are already subject to specific EU provisions governing their labelling, designation and presentation, as well as promotion and information".
In the case of the alkyl and O-alkyl resonances this may be due to material which was not completely aromatised during the burning process.