(kuvvetli ve hoş) koku; aroma

listen to the pronunciation of (kuvvetli ve hoş) koku; aroma
Turkish - English
{i} aroma
A smell; especially a pleasant spicy or fragrant one

The toilet was emitting a pungent, foul aroma.

{n} the quality of plants which constitutes their fragrance
an agreeable odor
A term loosely used to describe the smell of wine, specifically it refers to the smells that derive from grapes and from fermentation Now it more commonly means the wine's total smell, including changes that resulted from oak ageing or that occurred in the bottle, good or bad "Bouquet" has a similar meaning
The smell of the wine, more or less inter-changable with Bouquet
Odors in the wine that originate from the grape alone These varietal fragrances can change during fermentation and aging
(Also: bouquet ) The smell that the grapes, fermentation, and oak aging impart to a wine
All-purpose word for the smell of a wine, which may vary in type (fruity, floral, spicy) and in strength Aroma is used in the general sense and is usually positive
The smell of a young wine which may later develop into a mature bouquet in fine wines Asti
A term loosely used to describe the smell of wine, specifically it refers to the smells that derive from grapes Now it more commonly means the wine's total smell, including changes that resulted from oak aging or that occurred in the bottle--good or bad "Bouquet" has a similar meaning
any property detected by the olfactory system
Also known as the nose, the odor of the brewed leaf and the resulting liquor
Strictly speaking, aroma can't be separated from acidity and flavor Acidy coffees smell acidy, and richly flavored coffees smell richly flavored Nevertheless, certain high, fleeting notes are reflected most clearly in the nose of a coffee, as some tasters say There is frequently a subtle floral note to some coffee that is experienced most clearly in the aroma, particularly at the moment the crust is broken in the traditional tasting ritual Of the three coffees I recommend for your tasting, you are most likely to detect this fresh floral note in the Yemen Mocha, but depending on the roast and freshness of the coffee you could experience it in any of the three samples The best Colombian and Kona coffees are particularly noted for their floral aroma The sensation of the gases released from brewed coffee, ranging from fruity to herby, as they are inhaled through the nose
Aroma is a sensation which is difficult to separate from flavor Without our sense of smell, our only taste sensations would be: sweet, sour, salty, and bitter The aroma contributes to the flavors we discern on our palates Subtle nuances, such as "floral" or "winy" characteristics, are derived from the aroma of the brewed coffee
Fig
The quality or principle of plants or other substances which constitutes their fragrance; agreeable odor; as, the aroma of coffee
A pleasant spicy or fragrant smell
a distinctive odor that is pleasant
Perception resulting from stimulating the olfactory receptors; in a broader sense, the term is sometimes used to refer to the combination of sensations resulting from stimulation of the nasal cavity See also "odor " [ASTM E253-97]
The smell of the gasses released from brewed coffee