Sentence examples for distinctive aromatic from inspiring English sources

A blend of spices – ginger, fennel, star anise, tamarind and, most important, turmeric – gives the food its distinctive aromatic quality.

Typical high-performance polybenzoxazines were prepared from benzoxazines based on 1,1-bis 3-methyl-4-hydroxy 1,1-bis 3-methyl-4-hydroxy 1,1-bis 3-methyl-4-hydroxy 1,1-bis 3-methyl-4-hydroxy 1,1-bis 3-methyl-4-hydroxyethane, 4,4'-diaminodiphenylether and 4,4'-diaminodiphenylsulfone, through ring-opening self-polymerization upon heating.

Its distinctive aromatic character and the asparagus, passion fruit, green apples, and citrus flavours that greet you in the glass are often very attractive.

The compounds that could have aroma contribution displayed different levels in the grapes from the CL and GT regions at the commercial mature stage (E-L38), thus causing distinctive aromatic senses.

The company is especially known for its distinctive and aromatic clove cigarettes.

It was distinctive and aromatic, and if I could touch it, it would feel like silk.

The distinctive separation of aromatic short-grain from non-aromatic long-grain landraces may indicate that two separate gene clusters, expressing aroma and short-grain trait are tightly linked, or alternatively, a single gene cluster has pleiotropic effects on aroma and short-grain length, so that long-grain non-Basmati landraces are not aromatic.

Although lime, ginger and even (horror of horrors) chocolate have infiltrated the canon, marmalade just isn't quite proper unless it contains Seville oranges, which give the spread its distinctive bitter flavour and aromatic chips of peel.

But those wines, and the people who drink them, are missing the point Merlot can be one of the world's great wines of pleasure, generously layered with flavor, richly fruity and aromatic, with distinctive dark fruit notes.

Not coincidentally, these are also the spirits and liqueurs that are often the most aromatic and distinctive, the Cointreaus and the aquavits and the Cognacs, and therefore those that elevate the flavor profile of the dish.

"Distinctive nose, buttery feel, aromatics on it — vanilla, citrus — nice viscosity," he exults.