Definition of aroma

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Aroma (n.) Fig.: The fine diffusive quality of intellectual power; flavor; as, the subtile aroma of genius..

Lern More About Aroma

Sycock :: Sycoceryl (n.) A radical, of the aromatic series, regarded as an essential ingredient of certain compounds found in the waxy resin of an Australian species of fig..
Cumin :: Cumin (n.) A dwarf umbelliferous plant, somewhat resembling fennel (Cuminum Cyminum), cultivated for its seeds, which have a bitterish, warm taste, with an aromatic flavor, and are used like those of anise and caraway..
Arquebusade :: Arquebusade (n.) A distilled water from a variety of aromatic plants, as rosemary, millefoil, etc.; -- originally used as a vulnerary in gunshot wounds..
Spignet :: Spignet (n.) An aromatic plant of America. See Spikenard.
Clove :: Clove (n.) A very pungent aromatic spice, the unexpanded flower bud of the clove tree (Eugenia, / Caryophullus, aromatica), a native of the Molucca Isles..
Embalm :: Embalm (v. t.) To anoint all over with balm; especially, to preserve from decay by means of balm or other aromatic oils, or spices; to fill or impregnate (a dead body), with aromatics and drugs that it may resist putrefaction..
Hyssop :: Hyssop (n.) A plant (Hyssopus officinalis). The leaves have an aromatic smell, and a warm, pungent taste..
Frostweed :: Frostweed (n.) An American species of rockrose (Helianthemum Canadense), sometimes used in medicine as an astringent or aromatic tonic..
Ditolyl :: Ditolyl (n.) A white, crystalline, aromatic hydrocarbon, C14H14, consisting of two radicals or residues of toluene..
Chervil :: Chervil (n.) A plant (Anthriscus cerefolium) with pinnately divided aromatic leaves, of which several curled varieties are used in soups and salads..
Myrrh :: Myrrh (n.) A gum resin, usually of a yellowish brown or amber color, of an aromatic odor, and a bitter, slightly pungent taste. It is valued for its odor and for its medicinal properties. It exudes from the bark of a shrub of Abyssinia and Arabia, the Balsamodendron Myrrha. The myrrh of the Bible is supposed to have been partly the gum above named, and partly the exudation of species of Cistus, or rockrose..
Labiate :: Labiate (a.) Belonging to a natural order of plants (Labiatae), of which the mint, sage, and catnip are examples. They are mostly aromatic herbs..
Serpentaria :: Serpentaria (a.) The fibrous aromatic root of the Virginia snakeroot (Aristolochia Serpentaria).
Peppermint :: Peppermint (n.) An aromatic and pungent plant of the genus Mentha (M. piperita), much used in medicine and confectionery..
Basil :: Basil (n.) The name given to several aromatic herbs of the Mint family, but chiefly to the common or sweet basil (Ocymum basilicum), and the bush basil, or lesser basil (O. minimum), the leaves of which are used in cookery. The name is also given to several kinds of mountain mint (Pycnanthemum)..
Lactone :: Lactone (n.) One of a series of organic compounds, regarded as anhydrides of certain hydroxy acids. In general, they are colorless liquids, having a weak aromatic odor. They are so called because the typical lactone is derived from lactic acid..
Laurus :: Laurus (n.) A genus of trees including, according to modern authors, only the true laurel (Laurus nobilis), and the larger L. Canariensis of Madeira and the Canary Islands. Formerly the sassafras, the camphor tree, the cinnamon tree, and several other aromatic trees and shrubs, were also referred to the genus Laurus..
Thymol :: Thymol (n.) A phenol derivative of cymene, C10H13.OH, isomeric with carvacrol, found in oil of thyme, and extracted as a white crystalline substance of a pleasant aromatic odor and strong antiseptic properties; -- called also hydroxy cymene..
Dill :: Dill (n.) An herb (Peucedanum graveolens), the seeds of which are moderately warming, pungent, and aromatic, and were formerly used as a soothing medicine for children; -- called also dillseed..
Tropaeolin :: Tropaeolin (n.) A name given to any one of a series of orange-red dyestuffs produced artificially from certain complex sulphonic acid derivatives of azo and diazo hydrocarbons of the aromatic series; -- so called because of the general resemblance to the shades of nasturtium (Tropaeolum).
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