| aromatic |
A term for wines with pronounced aroma, particularly those redolent of herbs or spices.
출처: www.sallys-place.com/beverages/wine/wine_glossery....
|
|---|---|
| aromatic |
A vegetable, herb, or spice that gives food a lively fragrance and flavor. In classic cooking, a reference to "aromatics" most often means onions, carrot and celery.
출처: www.recipegoldmine.com/glossary/glossaryA.html
|
| aromatic |
High in volatile oils, having a pleasant scent and strong taste Anise, Dill, Fennel, Ginger, Rosemary, Cardamom, Peppermint, Chamomile, Cinnamon
출처: soapnuts.com/Soapnutsnewsletter/SoapnutsJan05/Herb...
|
| aromatic |
unsaturated hydrocarbon identified by one or more benzene rings or by chemical behavior similar to benzene. The benzene ring is characterized by three double bonds alternating with single bonds between carbon atoms (compare with olefins). Because of these multiple bonds, aromatics are usually more reactive and have higher solvency than paraffins and naphthenes. ...
출처: www.tef.marmara.edu.tr/makine/gurcan/enerji/indust...
|
| aromatic |
Descriptive term for wines of markedly flowery, spicy or grapy character.
출처: www.zuccafoods.com/wine/terms_phrases/terms_phrase...
|