Perfume; odor; scent; or the volatile matter constituting perfume.
To perfume; to scent.
Flavor components obtained in the evaporation process and returned to concentrated juices to heighten the flavor of the processed product.
any substance possessing to a high degree the predominant properties of a plant or drug or other natural product from which it is extracted
a toiletry that emits and diffuses a fragrant odor
Extract. While the words may be used interchangeably US-Great Britain, all essences are extracts, but extracts are not all essences. A stock is a water extract of food. Other solvents (edible) may be oil, ethyl alcohol, as in wine or whiskey, or water. Wine and beer are vegetable or fruit stocks. A common oil extract is of cayenne pepper, used in Asian cooking (yulada). Oils and water essences are becoming popular as sauce substitutes. A common water essence is vegetable stock. A broth is more concentrated, as in beef broth, or bouillon. Beef tea is shin beef cubes and water sealed in a jar and cooked in a water bath for 12 to 24 hours. Most common are alcohol extracts, like vanilla. Not possible to have a water extract of vanilla (natural bean) but vanillin (chemical synth) is water solution. There are also emulsions lemon pulp and lemon oil and purees (often made with sugar) Oils, such as orange or lemon rind (zest) oil, may be extracted by storing in sugar in seal ed container. Distilled oils are not extracts or essences. Attar of rose (for perfume) is lard extracted rose petal oil.
An oily, concentrated extract from foods, used to flavor certain dishes.
Fragrant oil extracted from plant or herb.
wo meanings: Refers to "odor kits" containing vials of representative flavor essence. Used occasionally by wineries to describe a late harvest, sweet red wine. Most frequently appears on bottle labels for Zinfandel red wine made from grapes picked at 35 deg. Brix or higher sugar content (see also nose).