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Aroma

Last Updated: July 22, 2010

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In physiology: the sensations, as interpreted by the brain, of what we detect when a substance comes in contact with sense receptors in the nose

LABENSKY, SARAH R.; HAUSE, ALAN M.; LABENSKY, STEVEN R.; MARTEL, PRICILLA, ON COOKING: A TEXTBOOK OF CULINARY FUNDAMENTALS, 4th Edition, ©2007. Electronically reproduced by permission of Pearson Education, Inc., Upper Saddle River, New Jersey.

In wine: the smell of a wine. The term is generally applied to younger wines, while the term bouquet is used for more aged wines.

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