aromatize

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aro·ma·tize

(ă-rō'mă-tīz)
To convert a nonaromatic compound to an aromatic compound.
Synonym(s): aromatise.
Medical Dictionary for the Health Professions and Nursing © Farlex 2012
References in periodicals archive ?
Among other changes, the draft regulation introduces "a well-defined" quality policy for aromatised wine products based on the present definitions of products, updates certain sales denominations in the light of the possibility to increase the quantity of wine instead of directly adding alcohol, introduces flexibility by shifting the competence to amend the definitions and descriptions of aromatised wine products from the present co-decision procedure to the Commission by means of delegated acts, and defines criteria guiding the recognition of new geographical indications (GIs).
Although there are many solvents which could have been used in this study, for example, white spirit, aromatised white spirit, isoparaffins, citrus oil, or turpentine, kerosene was selected for use in the study.
"But I was told by this company that they like the aromatised type and struggle to get the kind of higher quality flavoured tea I stock in their own country."
The Wine Products Council is responsible for the designation of spirits and aromatised wines and for the dispensation of funds to producers.
Halwa is mainly made up of starch, sugar, water, ghee, and aromatised with saffron, nuts and/or rose water.
Its product range is rounded off by aromatised olive oils, balsamic vinegar, and "Condi Shake" dressings.
Both sides also promised to respect each other's official geographical designations for wine, spirits and aromatised wines, such as Albanian wine growing regions Mirdite, Mat, Tirane and others.
Based on white wine from "the best French vineyards," it has been aromatised (presumably a bit like vermouth), and chosen by a leading Japanese sommelier to partner his native cuisine.
These are fermented and aromatised in vast two-story Canadian pine barrels with herbs, spices or fresh fruit--lemons or raspberries, for example--dangling in nets in the vinegar for a year before bottling.
The products immediately formed the characteristic red hue in acidic media (which they attributed to the corresponding aromatised cation [XV]).
And then there are the aromatised oils, produced by grinding the olives together with ingredients including lemons, rosemary twigs, garlic cloves and peppers.