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Examples of the the word, aroma , in a Sentence Context

The word ( aroma ), is the 13449 most frequently used in English word vocabulary

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  1. Give the mints their characteristic aroma s and flavors are menthol (the main, aroma ,of Peppermint and Japanese Peppermint) and pule gone (in Penny royal and
  2. High beta acid hop varieties are often added at the end of the wort boil for, aroma , Beta acids may oxidize into compounds that can give beer off-flavors of rotten
  3. S yeast (Saccharomyces Cartesian) and may have significant differences in, aroma ,and sourness. Yeast varieties such as Brettanomyces brucellosis and
  4. Used for pain include: acupuncture, low-level laser therapy, meditation, aroma , therapy,Chinese medicine, dance therapy, music therapy, massage,herbalism
  5. S Day would permit one to see one's future spouse in a dream. Taste and, aroma ,If eaten whole, bay leaves are pungent and have a sharp, bitter taste. As with
  6. In India. Composition The essential oil of kumquat peel contains much of the, aroma ,of the fruit, and is composed principally of limonene, which makes up around 93
  7. From light copper to brown, with a bountiful and persistent off-white head. The, aroma ,should be malty and toasty, possibly with hints of alcohol, but no detectable
  8. Is graded based upon a number of factors, including water content, flavor and, aroma , absence of defects and clarity. Honey is also classified by color though it is
  9. Regional cuisines of China and is well known for its hot spicy flavor, fresh, aroma , and deep color. Common cooking techniques include stewing, frying,pot-roasting
  10. Mouthpiece. This black beeswax comes from wild bees and has a distinctive, aroma , Non-traditional didgeridoos can also be made from PVC piping, non-native hard
  11. From Brittany (France) it offers different and unique flavors like a cloves, aroma , bottled in an original cider bottle. *Cock ta is a local brand from former
  12. Trying. Min (Fujian) Fujian cuisine is a traditional Chinese cuisine. Fresh, aroma ,and deep color. Common cooking techniques include stewing, frying,pot-roasting
  13. Beer varies by type and use, though there are two main hop types: bittering and, aroma , Bittering hops have higher concentrations of alpha acids, and are responsible
  14. Aroma is due to its essential oil content. Its main constituent and important, aroma ,compound is cuminaldehyde (4-isopropylbenzaldehyde). Important aroma
  15. Can undergo a Millard reaction with the aldehyde groups present in certain, aroma ,compounds. The ensuing loss of both flavor and sweetness can be prevented by
  16. Refers to four varieties of hop which are low in bitterness and high in, aroma , They are the central European cultivars, Hallertau, Tettnanger, Spalt, and
  17. One dry. Tamil and Sinhalese cuisines Tamil cuisine's distinctive flavor and, aroma ,is achieved by a blend and combination of spices including curry leaves
  18. Dairy products such as yogurt and cheese. The cultures also provide flavor and, aroma , and inhibit undesirable organisms. Use in water treatment Specially-cultured
  19. Ferments, a technique known as" dry hopping" which contributes to the hop, aroma , The four major components of the essential oil of hops are myrcene, humulene
  20. Ham made in Jesus, a village in Montenegro. Its particular flavor and, aroma ,are the result of the mixture of sea and mountain air and wood burned during
  21. Thick skins (a desirable characteristic in winemaking, since much of the, aroma ,in wine comes from the skin). Wine grapes also tend to be very sweet: they are
  22. Cumin (q. v.). Aroma profile Cumin's distinctive flavor and strong, warm, aroma , is due to its essential oil content. Its main constituent and important aroma
  23. India, Bangladesh and Pakistan, it has its varying degrees of style, taste and, aroma , depending on local ingredients used. Bengali's in the UK settled in big cities
  24. Aroma compound is cuminaldehyde (4-isopropylbenzaldehyde). Important, aroma ,compounds of toasted cumin are the substituted pralines
  25. Noble hop from the Spatter region south of Nuremberg. With a delicate, spicy, aroma , (Alpha acid 4–5 % / beta acid 4–5 %) * Getting–Comes from Getting, a small
  26. As Pilferer or brewed in the Czech Republic may have noticeable noble hop, aroma , Certain ales (particularly the highly-hopped style known as India Pale Ale
  27. Carboxylic acids of similar molecular weight. Esters are responsible for the, aroma ,of many fruits, including apples, pears,bananas, pineapples,and strawberries.
  28. In Penny royal and Corsican Mint). The compound primarily responsible for the, aroma ,and flavor of spearmint is Carbone. Mints are used as food plants by the
  29. Yeast produces significant amounts of esters and other secondary flavor and, aroma ,products, and the result is often a beer with slightly" fruity" compounds
  30. Take place, and where important decisions about the flavor, colour, and, aroma , of the beer are made. After the whirlpool, the wort then begins the process of
  31. Concentration of alpha acids (~5 %) and are the primary contributors of hop, aroma ,and (non-bitter) flavor. Bittering hops are boiled for a longer period of
  32. In Bohemia to flavor pale Czech lagers such as Pilaster Ur quell. Soft, aroma ,and bitterness. (Alpha acid 3–4.5 % /Beta acid 3–4.5 %) * Salt–Traditional
  33. A mesh/basket containing the ten botanical, in order to gain flavor and, aroma , This gives a lighter, more floral gin rather than the more-common 'punchy '
  34. Artificial flavors, must either find out the individual naturally occurring, aroma ,chemicals and mix them appropriately to produce a desired flavor or create a
  35. The fermentation chamber. It facilitates maximum retention of volatile hop, aroma ,compounds that would normally be driven off when the hops contact the hot wort.
  36. Their name (for example, miso-udon),and have a heavier, earthier flavor and, aroma ,compared to other Japanese soups that are not bio-based. Many traditional
  37. Soup stocks or calcium, or reduced salt for health, etc. Flavor The taste, aroma , texture, and appearance of miss all vary by region and season. Other important
  38. Such as Pilferer, Dunkel, and Oktoberfest/Marten. In beer, they are considered, aroma ,hops (as opposed to bittering hops); see Pilaster Ur quell as a classic example
  39. Stage. Hops are added during boiling as a source of bitterness, flavour and, aroma , Hops may be added at more than one point during the boil. The longer the hops
  40. Are boiled, the more bitterness they contribute, but the less hop flavor and, aroma ,remains in the beer. After boiling, the hopped wort is now cooled, ready for
  41. Been gaining world-wide interest. Miss is typically salty, but its flavor and, aroma ,depend on various factors in the ingredients and fermentation process. There is
  42. Lupulone, colupulone, and adlupulone. Their low relative bitterness but strong, aroma ,are often distinguishing characteristics of European-style lager beer, such as
  43. Nectar of many types of flowers. The taste may vary from year to year, and the, aroma ,and the flavor can be more or less intense, depending on which blooming are
  44. Hops are only mildly bitter. On the other hand, the (non-bitter) flavor and, aroma ,of hops come from the essential oils, which evaporate during the boil. Aroma
  45. During the boil hops are added, which contribute bitterness, flavour, and, aroma , compounds to the beer, and,along with the heat of the boil, causes proteins in
  46. To impart" hop taste" ( if during the final 30 minutes of boil) or" hop, aroma ," (if during the final 10 minutes, or less, of boil). Aroma hops are often
  47. World after black pepper. Cumin seeds are used as a spice for their distinctive, aroma , popular in Nepalese, Indian,Pakistani, North African, Middle Eastern, Sri
  48. Are brewed with 100 % barley malt and aggressive hop bitterness, flavor,and, aroma , Lager yeast normally ferments at a temperature of approximately 5 °C (40
  49. Part of the recipe. Vanilla and cloves are sometimes used to enhance the, aroma , " Amber" perfumes may be created using combinations of laudanum, benzoin
  50. A negligible effect on beer taste. Instead, they contribute to beer's bitter, aroma , and high beta acid hop varieties are often added at the end of the wort boil

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