Yes they do. If you crush or brush them they smell much stronger.
The plant has flavour also. Oregano is an important culinary herb. It is particularly widely used in Turkish, Greek, Spanish, Dominican and Italian cuisine. It is the leaves that are used in cooking, and the dried herb is often more flavourful than the fresh.
Depends on if it is fresh or not. Fresh oregano sometimes does, but dried doesn't usually have a really strong scent.
The odor of kerosene is "aromatic".
It is false; aromatic compounds is a category of organic compounds.But many other chemicals have a specific odor but they are not aromatic compounds (of course, in the chemical sense).
It is false; aromatic compounds is a category of organic compounds.But many other chemicals have a specific odor but they are not aromatic compounds (of course, in the chemical sense).
Badrain Ibrahim has written: 'Direktori bunga wangi' -- subject(s): Odor, Flowers, Identification, Aromatic plants
It is false; aromatic compounds is a category of organic compounds with specific odor or color.But many other chemicals have a specific odor or color but they are not aromatic compounds (of course, in the chemical sense).
For example aromatic hydrocarbons.
Principal characteristics of aromatic hydrocarbons are:- the contain benzenic rings- frequently they have an agreeable odor- they burn with soot; this is a disadvantage- the ratio carbon/hydrogen is great
Oregano, either in its fresh or dried form, should be added toward the end of the cooking process, because heat can easily cause a loss of its delicate flavor. Oregano is used widely in Greek, Italian, Spanish, and Mexican cuisines. Its leaves have a characteristic aromatic, warm, and slightly bitter taste. The intensity varies; however, good-quality oregano is so strong that it almost numbs the tongue. Next time you enjoy a slice of Pizza, garnish it with some fresh oregano. Oregano goes well with sautéed mushrooms and onions. Fresh oregano makes an aromatic addition to scrambles and frittatas. Sprinkle some chopped oregano onto homemade garlic bread. Add oregano to salad dressings.
when aromatic compounds were first discovered they were called aromatic due to their plesant odours but as you have rightly pointed out compouns such as diatomic hydrogen have pleasant smells its is becuase of this that the meaning of aromaticity changed as aromatic compounds are saturated stable compounds its the notion of delocalised electrons that defines a aromatic compound now as this enhances the stabilty of the compound so chemically aromatic and aromatic are not particularly synoynymous any more in fact chemical aromacity has very little to do with aromacity and ewhat it does to the oliafactory centres that gives us the perception of smell
Principal characteristics of aromatic hydrocarbons are:- the contain benzenic rings- frequently they have an agreeable odor- they burn with soot; this is a disadvantage- the ratio carbon/hydrogen is great
A temperate woodland and shrubland biome is called a chaparral. Evergreen trees, shrubs aromatic herbs, oregano, thyme, grasses, sage, and cork oak are some of the plants in the biome.
kalachuchi