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The phrase "aroma mixture" is correct and usable in written English.
It can be used when referring to a combination of different scents or fragrances, often in the context of food, beverages, or perfumes.
Example: "The aroma mixture of spices filled the kitchen, creating an inviting atmosphere for dinner."
Alternatives: "fragrance blend" or "scent combination".
Exact(1)
Using a model cheese solution, this study investigated perceived interactions between each of five basic tastes and a cheese aroma mixture containing ten volatile compounds commonly found in cheese.
Similar(59)
Served shaved over pasta, risotto or meats, white truffle gives off a heady aroma described as a mixture of honey, hay, garlic and ammonia.
Cheese aroma consisted of a mixture of ten aroma compounds, whilst cheese taste was constructed with the five basic tastes in water solution.
Different systems were designed by varying the carrageenan and the sucrose contents and were flavoured with a mixture of aroma compounds.
A procedure is reported for selective adsorption of volatile aroma components from water/ethanol mixtures on synthetic hydrophobic resins.
The delicious, not quite familiar combination is like the first pluck of a sitar's strings, an announcement of the delicately complex mixture of flavors, aromas, and textures that are available at this sleek, sophisticated newcomer to the Flatiron district.
The aroma of T. melanosporum, generally a mixture of musk and fruit and forest floor, and the earthy, garlicky Tuber magnatum, or Italian white truffle, are the most prized.
Fruit flavor and aroma profiles are shaped by a mixture of sugars, acids and volatile organic compounds.
Cook, scooping up the rice with your paddle, then pressing it into the pan and scooping it up again, for about 2 minutes, until the mixture has a nice seared aroma.
This parallel analysis consisting of transcriptomics and metabolite profiling provided insights into which components of the rehydration nutrient mixture affect the formation of aroma compounds.
The aroma of the fruit is a complex mixture of more than 1000 volatile compounds, including esters, aldehydes, terpenes, alcohols, carbonyl compounds, and some sulfur compounds [ 1, 2], and the type and relative proportion of each aroma component determine the specific aroma of different fruit.
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