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[uh-roh-muh] /əˈroʊ mə/
an odor arising from spices, plants, cooking, etc., especially an agreeable odor; fragrance.
(of wines and spirits) the odor or bouquet.
a pervasive characteristic or quality.
1175-1225; < Latin < Greek: spice; replacing Middle English aromat < Old French < Latin arōmat- (stem of arōma)
1. See perfume. Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2015.
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Examples from the web for aroma
  • The smell of popcorn has been replaced by a lingering aroma of damp plaster and mold.
  • IF the aroma lingers, it lingers only faintly, clinging by the barest whiff to brick and pavement.
  • aroma is moderate malt with some citrus and light pine.
  • Each aroma pumped across the array induces a unique pattern of responses that is fed into a computer.
  • Mostly the aroma is in the leaves or flowers, but not always.
  • Our model retained a distinct aroma of industrial strength soap.
  • So the city decided to take no chances with the next aroma report.
  • Stir and let them sizzle for a few moments to release their aroma.
  • Because these aromas are volatile, decanting actually results in a wine with much less of the aroma than the winemaker intended.
  • Every few weeks, my jeans start to take on my bodily aroma.
British Dictionary definitions for aroma


a distinctive usually pleasant smell, esp of spices, wines, and plants
a subtle pervasive quality or atmosphere
Word Origin
C18: via Latin from Greek: spice
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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Word Origin and History for aroma

early 13c., "fragrant substance," from Latin aroma "sweet odor," from Greek aroma "seasoning, any spice or sweet herb," of unknown origin. Meaning "fragrance" is from 1814. A hypercorrect plural is aromata.

Online Etymology Dictionary, © 2010 Douglas Harper
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Encyclopedia Article for aroma

the property of certain substances, in very small concentrations, to stimulate chemical sense receptors that sample the air or water surrounding an animal. In insects and other invertebrates and in aquatic animals, the perception of small chemical concentrations often merges with perception via contact of heavy concentrations (taste), and with other chemoreceptive specializations. See also smell.

Learn more about aroma with a free trial on
Encyclopedia Britannica, 2008. Encyclopedia Britannica Online.
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