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In English, olfactory metaphors with negative connotations are often used to describe bad character ("he's a stinker") or the detection of bad qualities ("I smell something fishy about this deal"). [6] In the Seri language, olfactory metaphor and metonymy are salient features.
Musty: a wine with a "dank, old-attic smell" arising from processing moldy grapes or using dirty storage containers. [18] Nose: the aroma, smell or bouquet of a wine. [20] Oaky: a wine with a noticeable perception of the effects of oak. This can include the sense of vanilla, sweet spices like nutmeg, a creamy body and a smoky or toasted flavor ...
In wine tasting, wine is sometimes smelled before taking a sip in order to identify some components of the wine that may be present. Different terms are used to describe what is being smelled. The most basic term is aroma which generally refers to a "pleasant" smell as opposed to odour which refers to an unpleasant smell or possible wine fault.
Qualitative smell disorders cannot be measured and are disorders in which there is alternation or distortion in the perception of smell. Qualitative disorders include parosmia (also called troposmia) and phantosmia. [2] Dysosmia is a qualitative olfaction disorder and includes both parosmia and phantosmia.
The meaning relation between hyponyms and hypernyms applies to lexical items of the same word class (that is, part of speech), and holds between senses rather than words. For instance, the word screwdriver used in the previous example refers to the screwdriver tool, and not to the screwdriver drink. Hypernymy and hyponymy are converse relations.
Aluminum-based antiperspirants have gotten a bad rap over the last few years because some small studies have suggested potential links between using the products and developing breast cancer. But ...
There's a war of scents going on at 36,000 feet, and it's escalating in ways you can't see (but will probably smell). Air travel smells worse than ever. Here's how to fix it.
In case of food and drink, the difficulty of enjoying the product may be due to a strong or unpleasant odor, taste, mouthfeel (such as sashimi and sushi featuring uncooked seafood), appearance, or association (such as eating insects or organ meat).