How to pronounce “aroma” in English

Aromatic Arabic. Mint Mojito with an extra shot of deliciousness.

Aromatic steaming. You could steam it in a bamboo steamer.

An aroma will make something taste distinctive.

The aroma of these fresh potatoes really taking over the room here.

The aroma, the textures, the color, all these different attributes are just amazing to be able to have something, as you put it,

The aroma comes up-- you'll know.

That aroma from drying the barley, that smoke character, ends up staying with the whisky through the grinding

the aromas in the air that they're breathing, but it's predictable that the smell of lavender

Your aromas.

The aromatics. Basically we're talking onion and ginger.

or aromas in a wine.

The aromas of the roasty, toasty, beany notes, that's the smell of it.

What's the aroma that you're getting?

And the way the aroma-- No perfume in the world ever matches that first rain in Kolkata after the dry spell.

No coffee aroma, none of the part of the experience that actually makes it a pleasure to drink.

Obviously the aroma.

Next thing is aroma.

to a Aroma therapist yesterday about getting some bergamont and grapefruit exactly those two things ah okay well

While the aroma of clean water lingers in the air, the woman asks the man for a gift of bread and salt,

Different in aroma and texture, really kind of lustrous texture, compared to some of the other ones.

It's aroma-driven. So what we perceive as taste is really aroma-driven.

Not only aroma, but they also give bitterness.

of the aroma of a ripe papaya.

Totally different aroma, right?

And that is the aroma of peat moss.

Any of those volatile aroma compounds that are left will be forced out and into the air.

There's aroma that goes along with it, there's color, there's texture.

That's the aroma.

oils provide the aroma in the beer.

and the aroma.

some of this aroma.

Call it the aroma of the book.

As much as the aromatics, I think, the better.

It releases the aromas, but also releases all the-- makes the medicinal qualities more available in the spices.

I have my aromatics.

of exceedingly aromatic compounds that have caramelized nutty, meaty savory, kind of sweet of flavors as well.

or just the aromas that come from the food that we're making.

have the aromas they do.

And then all these aromatics got put into it to steep.

And all the aromatics?

It's different aromas.

It's very aromatic. It's quite toasty, almondy almost, in flavor.

And then all the aromas are going between the carrot.

But the aromatics are what change from the Rakhine mohinga, where Rakhine is a state-- Coastal.

So with aromatics, so you're going to let them go until they start blackening.

And they have these aromas of gasoline.

You can smell how aromatic it is.

The volatile aromas have been building up in the headspace.

Then the aromas of chocolate are the lovely browned, roasted, toasted, beany notes that we get.