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Their aroma and taste are suggestive of anise.
"Truffles, chanterelles, porcini — their aroma is fat-soluble.
"The warehouse is filled with their aroma, a rich, fatty smell that penetrates everything," says Collins.
Truffles are irresistible because their aroma is composed of chemicals that mimic mammalian reproductive pheromones.
Added to fish or chicken broth, they contribute their aroma and sweetness.
The air in the 58-seat restaurant is already infused with their aroma.
Their aroma permeates and enhances all other seasonings in an extraordinary way.
Their aroma, reminiscent of rotten eggs, can induce nausea in passers-by.
A. Toasting makes nuts brown and crisp, enhances their flavor and releases their aroma.
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These wines deserve larger glasses to help release their aromas.
Stir-fry until you can smell their aromas.
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