delicate+odor+and+flavor
1delicate — [del′i kit] adj. [ME delicat < L delicatus, giving pleasure, delightful < * delicare, for OL delicere, to allure, entice < de , intens. + lacere: see DELIGHT] 1. pleasing in its lightness, mildness, subtlety, etc. [a delicate flavor,… …
2bouquet — n. [Fr.] 1. Nosegay, bunch of flowers, posy. 2. Cluster (e. g. of gems), bunch, posy. 3. Aroma, delicate odor and flavor …
3Wine tasting descriptors — The use of wine tasting descriptors allows the taster an opportunity to put into words the aromas and flavors that they experience and can be used in assessing the overall quality of wine. Many wine writers, like Karen MacNeil in her book The… …
4Cigar — For other uses, see Cigar (disambiguation). From the Spanish cigarro cigar , which was perhaps derived from the Spanish cigarra cicada (OED) …
5Butter — is a dairy product made by churning fresh or fermented cream or milk. It is used as a spread and a condiment, as well as in cooking applications such as baking, sauce making, and frying. Butter consists of butterfat, water and milk proteins. Most …
6Coffee processing — Main article: Coffee Traditional coffee drying in Boquete, Panamá Processing of coffee is the method converting the raw fruit of the coffee plant into the coffee. The cherry has the fruit or pulp removed leaving the seed or bean which is then… …
7Mycena galericulata — Mycena galericulata …
8Delicacies — Delicacy Del i*ca*cy, n.; pl. {Delicacies}. [From {Delicate}, a.] 1. The state or condition of being delicate; agreeableness to the senses; delightfulness; as, delicacy of flavor, of odor, and the like. [1913 Webster] What choice to choose for… …
9Delicacy — Del i*ca*cy, n.; pl. {Delicacies}. [From {Delicate}, a.] 1. The state or condition of being delicate; agreeableness to the senses; delightfulness; as, delicacy of flavor, of odor, and the like. [1913 Webster] What choice to choose for delicacy… …
10Coprinellus micaceus — Scientific classification Kingdom …
