aroma

Other researchers are finding that terroir leaves an imprint on the molecules that shape food’s aroma.

The Hibiki 12 had the most perfumy aroma that made we want to take it to a gallery.

“Bottled lime juice is awful and lacks the flavor and aroma of the real thing,” Zimmern says.

The memories of a hundred business trips came roaring back as I recalled the unctuous Cinnabon aroma that wafts through airports.

The aroma of generations of wealth—not money, not people, but wealth—wafted through each room like a cloud of rare perfume.

The Tanqueray Rangpur gin gives a wonderful exotic aroma, and cilantro and the Thai Chang Beer finish the cocktail.

The aroma is pleasant and mild, and to those but little acquainted with them, agreeable.

In the house, on the road and street, the aroma of a fragrant Manilla is ever borne on the breeze.

The gust of perfumed air, laden with the rich aroma of fresh-mown hay, is soothingly invigorating.

In many passage this preoccupation with aroma appears, surrounding with a subtle cloud all persons and things.

There was a mingled odour of foods, piping hot, and over all the grateful aroma from half a dozen coffee-pots.