Sentence examples for some aromas from inspiring English sources

Some never realize any change at all, researchers have found after studying subjects who said their sense of smell was fine but were unable to detect some aromas.

Last June, perfumers from the Teterboro office of Haarmann & Reimer, a company that makes fragrance oils, gathered some aromas at the garden.

Salt also increases the volatility of some aromatic substances in food, and it enhances our perception of some aromas, so it can make the overall flavor of a food seem more intense.

Recent experiments have shown that not only do some aromas influence our sense of taste, but that the impact can be quite profound.

Although some aromas are prominently defined by a single molecule, most aromas are composed of a bulk of volatile compounds responsible for aroma perception, and belonging to different classes of organic compounds.

Hot water also cooks as it extracts, forcing chemical reactions that transform some of the extracted substances into other things, and driving some aroma substances out of the liquid.

Some aroma components exhibited significant differences between depending on the tea mountain origin, especially some terpene alcohol compounds and ketones.

However, as seen in Table 4, some aroma components were significantly different between Jingmai and Wuliang Pu-erh green teas, especially some terpene alcohols and ketones, such as linalool and its oxides, hotrienol, nerol, geraniol, nerolidol, α-ionone, β-ionone, phytone, and farnesyl acetone.

Wang et al. (2013) reported that concentration of some aroma chemical components (HHCB and AHTN) can be significantly increased in reclaimed wastewater-irrigated soils, although it would take 243 and 666 years for their accumulation in soils to reach the levels that harm the ecosystem and soil biota such as germinating plants and earthworms.

An important factor in the relation governing flavor perception is the relation between concentration in some solvent (oil or water) and equilibrium partial pressure of some aroma component.

The increased transcript abundance of the VvValCS gene is likely an indicator for the synthesis of some aroma-related compounds at the latest stages of the ripening process.