ETYM Latin aroma: cf. Old Eng. aromaz, aromat, spice, French aromate.
A distinctive odor that is pleasant; SYN. fragrance, perfume, scent.
balm / bɑːm /
ETYM Old Eng. baume, Old Fren. bausme, basme, French baume, Latin balsamum balsam, from Greek balsamon; perhaps of Semitic origin; cf. Hebrew bâsâm. Related to Balsam.
Any of various aromatic resinous substances used for healing and soothing.
Aromatic resin; soothing ointment; healing or consoling influence; aromatic herb, especially producing balm.
ETYM French bouquet bunch, bunch of flowers, trees, feathers, for bousquet, bosquet, thicket, a little wood, dim. of Late Lat. boscus. Related to Bush thicket, and cf. Bosket, Busket.
1. A pleasingly sweet olfactory property; SYN. fragrance, redolence, sweetness.
2. An arrangement of flowers that is usually given as a present; SYN. corsage, posy, nosegay.
essence / esəns /
ETYM French essence, Latin essentia, formed as if from a p. pr. of esse to be. Related to Is, Entity.
Any substance possessing to a high degree the predominant properties of a plant or drug or other natural product from which it is extracted.
In philosophy, all that makes a thing what it is and is indispensable to the thing. Philosophers have often distinguished nominal essences from real essences. A nominal essence is a group of terms used to define a concept: thus, the nominal essence of the concept of a horse could be “anything that neighs and has a mane and four legs”. A real essence is either a group of universals objectively given in nature (this is also called a form) or (as in the work of John Locke) the underlying structure of an object; for example, its atomic structure.
flatter / flætər /
One that flattens; especially; a flat-faced swage used in smithing
flavour / fleɪvər /
Alternate (chiefly British) spelling for flavor.
The name used for the different quarks types (up, down, strange, charm, bottom, top) and for the different lepton types (electron, muon, tau). For each charged lepton flavour there is a corresponding neutrino flavour. In other words, flavour is the quantum number that distinguishes the different quark/lepton types. Each flavour of quark and charged lepton has a different mass. For neutrinos we do not yet know if they have a mass or what the masses are.
fragrance / freɪɡrəns /
1. A sweet or delicate odor (as of fresh flowers, pine trees, or perfume).
2. Something (as a perfume) compounded to give.
incense / ɪnsens /
ETYM Old Eng. encens, French encens, Latin incensum, from incensus, p. p. of incendere to burn. Related to Incense to inflame.
1. A substance that produces a fragrant odor when burned.
2. The pleasing scent produced when incense is burned.
ETYM French parfum; cf. Spanish perfume. Related to Perfume.
A toiletry that emits and diffuses a fragrant odor; SYN. essence.
Fragrant essence used to scent the body, cosmetics, and candles. More than 100 natural aromatic chemicals may be blended from a range of 60,000 flowers, leaves, fruits, seeds, woods, barks, resins, and roots, combined by natural animal fixatives and various synthetics. Favored ingredients include balsam, civet (from the African civet cat) hyacinth, jasmine, lily of the valley, musk (from the musk deer), orange blossom, rose, and tuberose.
Culture of the cells of fragrant plants, on membranes that are constantly bathed in a solution to carry the essential oils away for separation, is now being adopted to reduce costs.
savour / seɪvər /
Alternate (chiefly British) spelling for savor.
scent / sent /
(Homonym: cent, sent).
An odor left in passing by which a person or animal can be traced.
ETYM Old Eng. smel, smil, smul, smeol. Related to Smell.
Sense that responds to chemical molecules in the air. It works by having receptors for particular chemical groups, into which the airborne chemicals must fit to trigger a message to the brain.
A sense of smell is used to detect food and to communicate with other animals (see pheromone and scent gland). Aquatic animals can sense chemicals in water, but whether this sense should be described as “smell” or “taste” is debatable. See also nose.
1. The act of perceiving the odor of something; SYN. smelling.
2. The faculty of smell; SYN. sense of smell, olfaction, olfactory modality.
3. The sensation that results when olfactory receptors in the nose are stimulated by particular chemicals in gaseous form; SYN. odor, odour, olfactory sensation, olfactory perception.