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Flavor lexicons (American English) or flavour lexicons (Commonwealth English; see spelling differences) are used by professional taste testers to develop and detail the sensory perception experienced from food. The lexicon is a word bank developed by professional taste testers in order to identify an objective, nuanced and cross-cultural word ...
The citron (Citrus medica), historically cedrate, [4] is a large fragrant citrus fruit with a thick rind. It is said to resemble a 'huge, rough lemon'. [ 5 ] It is one of the original citrus fruits from which all other citrus types developed through natural hybrid speciation or artificial hybridization . [ 6 ]
Citrus is a genus of flowering trees and shrubs in the family Rutaceae. Plants in the genus produce citrus fruits, including important crops such as oranges, mandarins, lemons, grapefruits, pomelos, and limes. Citrus is native to South Asia, East Asia, Southeast Asia, Melanesia, and Australia. Indigenous people in these areas have used and ...
They usually smell “fresh” or “light.” Citrus (like bergamot, lemon, or grapefruit), other “light” fruits (like blackcurrants and berries), and even herbs (like basil and sage) are ...
' testicle ') [3] derived from Proto-Indo-European noun múh₂s meaning "mouse". [ 1 ] [ 4 ] The deer gland was thought to resemble a scrotum . It is applied to various plants and animals of similar smell (e.g., muskox ) and has come to encompass a wide variety of aromatic substances with similar odors, despite their often differing chemical ...
Succade is the candied peel of any of the citrus species, especially from the citron or Citrus medica which is distinct with its extra-thick peel; in addition, the taste of the inner rind of the citron is less bitter than those of the other citrus. [1]
Fragrance bottles. An aroma compound, also known as an odorant, aroma, fragrance or flavoring, is a chemical compound that has a smell or odor.For an individual chemical or class of chemical compounds to impart a smell or fragrance, it must be sufficiently volatile for transmission via the air to the olfactory system in the upper part of the nose.
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