Definitions for "Aroma"
Related Terms:
Minty, Muscatel, Bouquet, Oaky, Bitterness, Sancerre, Winey, Raisiny, Toasty, Grapey, Astringent, Pinot meunier, Flavour, Sauternes, Pinot noir, Pinot blanc, Recioto, Doux, Asti spumante, Cabernet franc, Jammy, Lush, Beaujolais, Cedary, Tannic, Harsh, Winy, Merlot, Rich, Rancio, Sur lie, Gamay, Pungent, Fruity, Dessert wine, Acerbity, Yeasty, Dessert wines, Noble, Pinot gris, Prosecco, Chewy, Champagne, Barsac, Aftertaste, Perfumed, Late harvest, Vendange tardive, Complex, Semillon
The quality or principle of plants or other substances which constitutes their fragrance; agreeable odor; as, the aroma of coffee.
Fig.: The fine diffusive quality of intellectual power; flavor; as, the subtile aroma of genius.
A cheese's smell or odour which can vary from lightly aromatic to ferociously overpowering. Note that while most strong smelling cheese will also be strong tasting, this does not apply to all. Limburger is a case in point. The American cheeses Brick and Liederkranz both have distinctive aromas but are not overly strong tasting cheeses unless well aged.
Smell of a wine. Purists say it's only part of the smell - defined by the variety of the grape.
A scent that's a component of the bouquet or nose; i.e. cherry is an aromatic component of a fruity bouquet.
The simple, fruity smell of the grape variety used in the wine. Young wines tend to exhibit their varietal aroma quite strongly.
characteristic fragrance of brewed tea, imparted by its essential oils
a fragrant smell usually derived from the dry or infused leaf. Non-volatile components are generally responsible for the test whilst the more volatile components comprise the aroma .
The odor of the tea liquor (and the infused leaf); also called nose or fragrance. It may be lacking, faint, medium, full, expansive, flowery. A complex aroma is often described as a bouquet. The character and quality of flavory teas is partly aroma.
This refers to the smell of a beer. When the beer experts taste a beer they describe the aroma as one of the most important characteristics of a beer. The aroma of a beer usually helps someone determine the type of malt or barley used and other fermentation byproducts. The aroma helps a beer drinker identify unique features and specialty beers like honey or maple.
aromatic (adj) relating to fragrance or smell. Aromatic herbs (e.g., peppermint, spearmint, catnip) are herbs that contain a high amount of volatile oils and are often valued for their beneficial effects on the digestive system by promoting the secretion of digestive juices.
The notes you smell in coffee; from floral to fruit to herb. Not associated with acidity or flavor.
The component of flavor perceived in the nose--in fact, it's often called the "nose." Since the tongue can only express four attributes of flavor (sweet, salty, sour, and bitter), aroma is extremely important in the perception of flavor. This fact is brought to the forefront whenever a person with a stuffy nose eats food, which in the absence of aroma seems completely devoid of flavor. In wine jargon, aroma and bouquet are closely related.
The smell of a young wine. Different from bouquet, in that Aroma is the smell that comes from the grapes, and bouquet, which takes time to develop, is the smell that comes from the finished wine. Technically there are 3 forms of aroma. Primary, which originates in the grape itself. Secondary aroma, those which are aerobic (happens in air) and are due to the wine making process (this includes barrel aging). Finally, tertiary aromas are those which develop in a reductive environment (without air) in the sealed bottle, over time, these are what is usually called "bouquet".
The pleasing bouquet of beer which comes primarily from the oils derived from hops.
The fragrance of brewed coffee which is the best way to experience the subtle floral notes of some coffees.
The smell of a wine, particularly from the natural characteristics of the grape itself.
Smell or scent denoting 'inherent character' usually in tea grown at high altitudes.
Refers to the odor of the prepared coffee beverage. It may be lacking, faint, delicate, moderate, strong, or fragrant (also called aromatic), and distinctive as to character.
Those odors in wine primarily derived from the grape.
Much is spoken of the quality and intensity of dried hop aroma. These are strong varietal characteristics. There appears to be a general relationship between the type and heaviness of a hop aroma and the flavor and aromatic properties of beer.
Fragrance, usually in a pleasant sense; applied to a beverage, it is the component of the odor that derives from the ingredients of the beverage -- as opposed to the bouquet, which results from by-products of the fermentation process.
The particular combination of smells from malt, hops, yeast, and any unusual or distinctive disturbances in the beer.
The smell of beer created by a combination of yeast, malt and hop characters. Often an entry in a Beer Journal Word or Phrase Meaning
Aroma is a sensation which is difficult to separate from flavor. Without our sense of smell, our only taste sensations would be: sweet, sour, salty, and bitter. The aroma contributes to the flavors we discern on our palates. Subtle nuances, such as "floral" or "winy" characteristics, are derived from the aroma of the brewed coffee.
The smell or fragrance of the wine, which gives the wine its bouquet.
Aroma is the word used by wine experts to describe the grapey smell of wine, largely used to describe the wines with a floral or spicy smell. It comes from the grapes and often accompanies the wood aromas.
Aromas are smells, which originate with the grapes.
Traditionally defined as the smell that wine acquires from the grapes and from fermentation. Now it more commonly means the wine's total smell, including changes that resulted from oak aging or that occurred in the bottle--good or bad. "Bouquet" has a similar meaning.
The smell that is released from freshly ground coffee (dry aroma) and from freshly brewed coffee.
a distinctive odor that is pleasant
The sensation or smell released from brewed coffee. The smell of coffee grounds is referred to as the Bouquet.
The smell of wine. The pleasant (usually) aroma released after sloshing the wine around in the glass.
Distinctive, pleasant fragrance or odor.
The smell associated with wine - particularly young wines
The fragrance or odor of coffee, either as roasted beans or brewed.
Traditionally refers to any scent in the wine that emanates from the grape. The more modern interpretation is any wine scent(s) regardless of where they are from the grape, oak, winemaking or maturation.
The sensation or smell of gases released from brewed coffee. This can include a perception of astringency or acidity via the vapors. (Compare to Fragrance.)
This refers to the smell of the coffee once its brewed and is directly connected to its flavor. A full-bodied aroma often represents a full-bodied coffee while a lighter, sweet aroma will likely hint to a softer and yes, sweeter taste.
The fragrance of the wine when sniffed.
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.
Having scent, flavor or taste
A specific smell in a wine. One might speak of the "floral aroma" of a Riesling, for example. Contrast this with the more general term NOSE.
The smell of wine, which largely originates from the grape varieties used to make the wine. Oak often accompanies the aroma of young reds.
Smells that are directly related to the odor of the fresh wine grape.
Fragrance, a main sensory characteristic of hot, freshly brewed coffee
the sensation of gases released from brewed coffee, ranging from fruity to herby, as they are inhaled through the nose.
Denotes that both the tea leaf and liquor have at least one of a certain number of smells which are desirable and are highly valued. Such aroma is connected with flavour and is often highly fragrant. Tea contains about 300 components many of which have desirable aromas.
a nice word for smell and your impression of the aroma of the wine
The tea's odor, either of the infused leaf or the steeped result. Typically, a tea's aroma is likened to a flower or fruit.
Scent of the infused leaf and actual infusion (liquor). Also called nose or fragrance.
The smell of a particular cheese, from lightly aromatic to ferociously overpowering. Though not always, strong smelling cheeses are usually strongly flavoured
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. Green beans can also have a distinct aroma that may hint at their cup qualities.
The sensation of gases released from brewed coffee; may be described as ranging from fruity to herby.
The scent of a wine. White wines tend to have aromas of pale-colored fruits like citrus, peaches or melons. Red wines tend to have aromas of darker colored fruits like strawberry, cherry or plum. Bouquet generally describes aromas gained through the aging process.
This generally refers to the overall smell that a wine develops, not only after fermentation but also including any changes resulting from barrel or bottle aging.
Refers to the pleasant or desirable odor, characteristic of the unfermented grape.
The scent a wine derives from its grape variety (as opposed to scents that result from the wine making process).
Characteristics that are distinguished by smell. Such characteristics could be 'floral' or 'Winy'.
The smell produced by the raw ingredients, not the bittering compounds, in beer.
Denotes that both the tea leaf and infusion have one of a certain number of smell, which are highly valued. Such aroma is connected with flavor and is highly fragrant.
Traditionally just the fruity, “first impression†smells that a wine gives off; now, also may include smells acquired through oak and bottle aging
The perfume of young wines from the fresh fruit of the grape variety before bottle aging.
Usually used in reference to young wines but also interchangeable with bouquet for some tasters although this term is more commonly kept for bottle-aged wines. Aroma is the fruit-like smells of a young wine before it has had sufficient time to develop nuances of smell that are then called its bouquet.
a distinctive, pervasive and usu pleasent or savoury smell
The fragrance of brewed coffee that can be characterized as “floral” or “winy” .
the sensation of the gases released from brewed coffee, as they are inhaled through the nose by sniffing.
You can use the word aroma to describe the smell of your coffee bean or brewed coffee.
All-purpose word for the scent of a wine. Some tasters use the term aroma only for the fruit-like fragrances of a young wine, and refer to the more complex smells of bottle-aged wines as bouquet, but most of us use those two terms interchangeably.
fragran flavor of brewed leaf, consisting of the essential oils of tea
Fragrance that derives from the ingredients. It may be flowery, sweet or spicy.
The smell of a burning cigar.
The scent of a young wine. Bouquet refers to the complex smells of a bottle-aged wine.
Fragrance of coffee. Along with acidity, body and flavor, it is an essential component of the coffee-tasting experience.
the fragrance of brewed coffee. It can be lacking, faint, delicate, moderate, strong or fragrant (also called aromatic). Bitter: a harsh, unpleasant taste detected on the back of the tongue. Coffee that has been over-extracted or over-roasted is often bitter.
The smell of a wine. As the wine matures and takes on more complex characteristics, the term can change to "bouquet".
The smell of a young wine which may later develop into a mature bouquet in fine wines.
Not just that wicked stench of your hands after you take off your gloves. Aroma is the fragrance that comes from the ingredients of beer. Ex. Coors light has the aroma of water.
The smell of the varietal grapes themselves. A combination of primary scents that evolves into bouquet as the wine ages.
Eighty percent of perceived flavor comes from the olfactory senses. Experience reveals notes of fruitiness, floral bouquets, buttery, spicy, caramel, roastiness, vegetables, bready and a whole lexicon of other notes.
The smell of a wine, especially young wines.
The fragrance of hot, freshly brewed coffee which is one of the principal categories in judging coffee by professional coffee tasters.
Any olfactory sensation perceived retro-nasally : pleasant fragrance released from a beverage.
The most important part of wine tasting and evaluation. Using your nose is easy; describing what you smell is where the challenge lays. Concentrate, forget all of the mind-boggling wine snob-wielding wine speak, and just say whatever comes to mind. Remember, it is your nose. Whatever you say is right! To flesh out your descriptive vocabulary, take a trip to your spice rack, then to your fruit bowl, then to your fridge. Go into Whole Foods market and stick your nose into those jars full of spices and herbs. If you would like to get more serious, begin with THE WINE AROMA WHEEL from A.C. Noble. Go to http://www.wineserver.ucdavis.edu/oldsite/acnoble/waw.html#get , email [email protected], or call 530-752-0387.
How the coffee smells to you. The odor it shoots into the air while brewing is a great indicator.
The delicious scent that comes from hot, freshly brewed coffee.
describes a simple, often fruity smell or flavour present in young wine. See bouquet.
The fragrance produced by hot, freshly brewed coffee.
Almost a synonym for bouquet, aroma is sometimes used to describe the grapelike smell of young wine, as opposed to the more complex smell of a mature wine.
The fragrance of brewed coffee. The smell of coffee grounds is referred to as the Bouquet
The natural scents of wine, originating in the grape varietal.
The smell of beer associated with malt and grain character.
The scent from the grape or the merely vinous smells found in young wine as opposed to smells that develop later with age (see Bouquet).
The smell, odor or fragrance of freshly brewed hot coffee. The aroma can be distinctive and complex.
An agreeable odor.
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.
Also known as the nose, the odor of the brewed leaf and the resulting liquor.
The primary grape-and-ferment smell of young wine
The distinctive, pleasant odor especially associated with young wines; see also Bouquet.
Smell (next question).
the part of the smell of wine derived from the grape. As opposed to bouquet which is derived from the development of the wine in the bottle or barrel.
The fragrances of the fresh ingredients of the grape, largely contained in the grape's skin. These fragrances are carried through into the wine.
The scent of the fresh grapes in the wine, as opposed to bouquet, which is the perfume of the fermented grape.
A term loosely used to describe the smell of wine, specifically it refers to the smells that derive from grapes and from fermentation. Now it more commonly means the wine's total smell, including changes that resulted from oak ageing or that occurred in the bottle, good or bad. "Bouquet" has a similar meaning.
the primary smell of a young wine.
The smell of a wine. The term is generally applied to younger wines, while the term Bouquet is reserved for more aged wines. Back
The fragrance inhaled by sniffing coffee can be described as ranging from sweetly floral (jasmine) to sweetly spicy (orange).
The smell of the fresh grapes in the wine, as opposed to "bouquet" which is the smell of the fermented wine.
Basically, the smell of the wine. Often confused with bouquet but the terms are different
The flavor and bouquet of a beer.
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 smell of a young wine, slightly different than the wine's bouquet.
The smell of a wine; usually refers to pleasing smells rather than "off" odours. The aroma is normally associated with grape varieties. Often the wood can also come through in the aroma. Young wines often have more obvious aromas
the unique fragrance associated with fresh, young wine. It is less apparent in light, dry wines.
Smells in wine that originate from the grape
A general term for the odor or scent of cheese. Cheese may lack aroma or display aromas, which range from faint to pronounced, depending upon the cheese variety. Aroma is closely allied to flavor, although cheese with a distinct odor may exhibit a mild flavor while cheese lacking odor may present a strong flavor. Aromas may also specify particular tastes or scents, such as fruity, earthy, oily, and nutty. The cheese rind may have a different odor than its interior. The aroma of any cheese is most distinctive when the cheese is first cut into.
Basically the smell of coffee in the cup. Different from fragrance which is the smell of freshly ground, but unbrewed coffee.
is the odour or fragrance of brewed coffee.Terms used to describe aroma include: caramelly (candy or syrup-like), carbony (for dark roasts), chocolaty, fruity, floral, herbal, malty (cereal-like), rich (over-used), rounded, spicy.
The smell of the gasses released from brewed coffee.
The fragrance or odor perceived by the nose. In coffee, aroma refers mainly to volatile components released from brewed coffee.
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 word "bouquet" is usually restricted to describing the aroma of a cellar-aged bottled wine (see also bouquet, nose).
Usually refers to the particular smell of the grape variety, i.e., "appley," "raisiny," "fresh" or "tired."
An important consideration in cupping teas is the smell which is given off. A favorable aroma is most often associated with a flavorful taste.
used as an indicator in both the tasting of wine and whisky.
The perfume of fresh fruit. It diminishes with fermentation and disappears with age to be replaced by the "bouquet."
Most commonly known as the odor of the tea liquor (and the infused leaf). Also called nose or bouquet, this quality can be lacking, faint, medium, full, expansive, flowery.
Aroma refers to the smell or bouquet of the coffee and contributes to the flavours we discern on our palates.
Smell of a wine. Usually used to describe young wines with primary fruit smells. Bouquet is generally used to describe older wines.
Refers to fragrances in the wine that are characteristic of the grapes. For instance, Chardonnay might be described as citrusy. Those aromas of lemon, lime or grapefruit come from the grapes, they are not added. Also see Bouquet or Nose.
The volatile portion of coffee which is usually strongest after freshly roasted coffee is ground, and which leaves a pleasant sensation. Coffee’s major appeal factor that can be distinguished from different coffees.
Usually refers to the particular scent of the grape in the wine. Commonly means the wine's total smell, including changes that occurred from oak aging or in the bottle.
(Food & Wine) The smell of wine. Aroma generally applies to younger wines and bouquet applies to older wines.
A wine's aroma comes from the origin of the grape.
Volatile pleasant smelling substances with the characteristic odor of coffee.
fragrance of the wine, which comes from the grapes used to make it.
smell or scent of tea
The scent of a wine--frequently used interchangeably with the word "bouquet." Some tasters apply the term aroma only to the fruit-like fragrances of a young wine, and subsequently refer to the more complex smells of bottle-aged wines as bouquet.
What gives a wine its distinctive “nose” or “bouquet.” Applied to the grape itself.
Smell or fragrance from wine originating in the grape - as opposed to 'bouquet', which has its origin in the processing or aging methods.
The scent of the grape rather than the wine making process
A nicer word for smell. Loosely interchangeable with Bouquet, tends to describe the fresh, fruit-based impressions of young wines.
The sensation of gases (ranging from fruity to herby) released from brewed coffee that are inhaled through the nose.
The unique fragrance of brewed coffee
The scent of a wine. White wines tend to have aromas of pale-colored fruits-citrus, peach or melon. Red wines tend to have aromas of darker-colored fruits-strawberry, cherry or plum. Common Aromas Sauvignon Blanc - Fig , Grapefruit, Grass, Herbs, Pineapple, Smoke Chardonnay - Butter, Citrus, Hazelnut, Herbs, Melon, Oak, Pear, Pineapple, Tangerine, Vanilla Pinot Noir - Berries, Cherries, Chocolate, Leather, Roses, Tobacco Bordeaux-Style Blend - Anise, Berries, Cherries, Currants, Herbs, Spices Astringent … A result of tannin content (and sometimes high acid), it is the aspirin-like, tea-like quality that causes a dry, puckering sensation in the mouth.
Also known as fruit, flavour or bouquet, the aromas are the smells given off by the wine.
The smell of a wine. The term is generally used for younger wines, with the term Bouquet used for aged wines. [ edit] Barrels
The smell that hits you when you take that first big sniff. Cheese anyone? It can be the odour of the grapes itself if the wine is young, or it`ll smell of oak if the wine`s matured in oak barrels.
I'm stepping on some toes here. Aroma is the overall smell of the wine due to natural fruits, fermentation and aging. Traditionally this has not been the case but in this case tradition is screwy!! See Bouquet.
Smell...that's aroma. Wake up and "aroma" the coffee? Pretty simple, huh? Nothing beats the aroma of freshly ground coffee, and that aroma, being undiluted, can actually tell us more about the coffee than the aroma in the cup itself. It is surely a prelude to what you will taste. Aroma in the cup actually has more to do with the roast than the coffee itself. It can be very light in lighter roasts, growing to its peak at city or full-city roasts, then gradually declining as the roast gets darker and darker and darker - can you recognize the aroma of charcoal
The odor of prepared coffee (i.e. delicate, moderate, strong, fragrant, etc.)
The smell of a wine is part of the tasting experience, because smell and taste are closely related. It is interchangable with bouquet.
The smell of a wine, especially in the first years of maturity, when the prevalent smell is related to the grapes (also called primary).
describes flavor and fragrance, both closely related.
is fragrance. It may also be called nose. Whatever the term, it's the perfume of the infused tealeaf, and it communicated your tea's freshness and personality.
any property detected by the olfactory system