That fine moral aroma
would not have been thought much of by the public opinion of Kennel Yard, which was the very focus or heart of Bob's world, even if it could have made itself perceptible there; yet, for all that, he was not utterly a sneak and a thief as our friend Tom had hastily decided.
His twitching nostrils were drinking in a familiar aroma
yelled the crowd, echoing the crash of the collapsing roof of the barn, the burning grain in which diffused a cakelike aroma
The grain was waist-high on either side the wagon road, and he sniffed the warm aroma
of it with delighted nostrils.
He warmed the teapot--almost too deftly--rejected the Orange Pekoe that the parlour-maid had provided, poured in five spoonfuls of a superior blend, filled up with really boiling water, and now called to the ladies to be quick or they would lose the aroma
Memories of her hot, fluffy biscuits, baked chicken, apple pies and delicious coffee, carried trailing aromas
that set his nostrils twitching.
The objective of scientists at Washington State University was to determine the influence of sugar concentration on apple flavor and aroma
Bravo Coffee and Tea, this booming cold brew business is a great opportunity to serve more coffee to consumers all year round.
91degC, 25degC and 20degC) on agronomic performance, badh2 gene expression, 2AP concentration and phenotypic aroma
score of five aromatic and a non-aromatic (control) rice genotype.
plays a vital role in how we perceive food (just try pinching your nose closed while you eat -- odds are you won't taste anything).
Park Lane Hotel introduces new design and menu of Asian Aroma
Restaurant- adding to its inventory of delectable eateries, Park Lane Hotel Lahore is unveiling an elevated, up-scale dining experience with the re-launch of Asian Aroma
- an Asian fusion restaurant featuring Japanese and Thai cuisines.
Coffee is a brewed beverage with a distinct aroma
ao avaliar o envolvimento do consumidor com um produto e sua percecao de qualidade
It may be possible to avoid the need to add sugar to fruit juices and soft drinks if we can identify aroma
compounds that help the consumer perceive a drink as sweet.
In the first part, the authors explore topics relating to the characterization and analysis of aroma
compounds including aroma
extract analysis, off-flavors and chemical sensors.