How to pronounce“aromas”in English

Your aromas.

or aromas in a wine.

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

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

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

have the aromas they do.

It's different aromas.

And then all the aromas are going between the carrot.

And they have these aromas of gasoline.

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.

you can get the Aromas Etc um and so that's what uh we're we're pretty much working with for you know for uh for glasswar now when it comes to

And then it returns all the aromas to wine.

There's a variety of aromas.

Really kind of see if the aromas that you experience with the beer-- and we're going to have a range of beers

what are some of the flavors or aromas that you're getting off of this?

Hops can have flavors and aromas of everything from citrus, like tangerine and orange,

What are some of the aromas that you're getting off of that?

So as you're doing your aromas and your flavors and everything in between, you're going to get a lot of things.

It smells exactly like coffee and that aromas that you might associate with a stout or a porter.

The way that we experience these volatile aromas is slightly different given how they go in, whether we detect them this way or that way.

we intentionally will like Nick said provide Aromas with the certain with food we've done you know I grew up in

And so I got this kind of spectrum of aromas from the kitchen as I walked down the stairs.

you can find all kinds of single molecule aromas or essential oils that are being used

And then there are some studies that talk about whether some aromas are excitatory,

in the third or the fourth steep that the aromas and flavors really start to come out of the leaf.

There's other hops that have resin or pine aromas to them.

They're still new ones that have peach or blueberry aromas coming off of them.

the very, very fragile aromas and all the beautiful color.

And I think that's one of the fun things about learning more about aromas, if you like food and drink, is that the more you learn about these correspondences,

So there's those tastes, versus the aromas that we were talking about.

It's the flavors, the aromas, the bitterness.

It holds it as a green tea and locks in the flavors and aromas that you have decided that you want your tea to hold.

unfurling that leaf, and letting its flavors and aromas cut loose.

But that process gives you a huge amount of additional layers of flavor and aromas and complexity.

Well, you can look online and find out what those aromas are and then sip on a cola and try to pick them out.

But even there-- and by the way, the microencapsulated aromas

All of the other flavors that we talk about, the tastes versus aromas or flavors, there are aromas.

But that way, you can kind of imprint these flavors and these aromas to your brain in a way that you don't have to when you can see them in person.

to the class, and opening up my lunchbox and immediately filling a room with aromas of Indian cuisine because that's what I was being fed at home,

But this bartender started talking to me about pine and grapefruit and citrus and some of these other flavors and aromas that are derived from hops.

But besides that, a lot of the flavors and aromas that you get out of beer come from the yeast.

are some of the things that the products we're working with um these are the Aromas the flavor um and it just it just

And that's not going to help you out with your flavors, with your aromas, with your nutrition.

And while some roast or something was cooking in the oven, creating delightful aromas,

that while you are tasting all those things what you're actually tasting, those flavors and aromas you are tasting is civilization.

If you do it with herbs, they lose all the green color and all those fresh aromas.

But the fresh flavors and aromas that came from the hops--who knew beer could taste like this?

Bitter, yes, but the fresh flavors and aromas that came from the hops -- wow.