1·For the most part, however, we breathe in the aromas which surround us without being consciously aware of their importance to us.
然而，在大多数时候，我们呼吸着周围的香气，却没有意识到它们对我们的重要性。
2·As we inhale the delicious aromas, we might think we are as hungry as a bear and could eat a horse, and then order too much food off the menu.
当我们闻到美味的芳香时，我们可能会认为自己饿得像熊一样，可以吃下一匹马，然后点了太多菜单上的食物。
3·This ability to appreciate specific aromas turns out to be central to the pleasure we get from food, much as our ability to recognise individuals is central to the pleasures of social life.
我们从食物中获得快乐的核心是对特定香味的鉴赏能力，就像我们辨别个体的能力是社交生活乐趣的核心一样。
4·Where do aromas come from?
香气由哪里来？
5·If it's a hair salon, notice the chemical aromas.
如果是一个理发店，注意化学香味。
6·This wine is fruity, and it has elegant oak aromas.
这款酒果香丰郁，并且有优雅的橡木味。
7·When deprived of oxygen wines can develop strange aromas.
在缺乏氧的情况下葡萄酒会产生一些诡异的香气。
8·Tertiary aromas: from ageing in the VAT, barrel or bottle.
第三类香气：来自木桶、酒桶或酒瓶陈年过程。
9·Nose: Aromas of very ripe fruit ( apricots, candied orange ).
芳香： 成熟水果（ 杏子、 甜橙） 的芳香。
10·Noise level, temperature and aromas are all under your control.
噪音，温度以及气味程度，一切都掌握在你的手中。
1·These fields had subtle aromas that I loved to sit and meditate in.
这些田野散发淡淡的芳香，我喜欢坐在那里冥想。
2·A classic cool climate Shiraz with aromas of blackberries, black pepper and spicy accents that follow through to the palate.
一款典型的凉爽气候下的雪拉子，带有黑莓，黑胡椒芳香以及香辣口感，遍及整个味觉。
3·Lifted stone fruit and guava aromas combine with butterscotch of malolactic.
核果和番石榴的芳香，与奶油糖果的果酸交织融合。
4·Concentrated aromas of ripe blueberry and blackberry dominate on the nose, but notes of balck olive, FIG and a slight graham cracker character add complexity.
很集中的成熟蓝莓和黑莓的芳香扑鼻而来，但是又有一些黑橄榄，无花果和淡淡的全麦曲奇的味道增加它的丰富感。
5·Spice and pepper aromas enhanced with vanilla and cedar from the oak. The palate is soft and supple and generous with red fruits, lingering finish.
来自橡木桶中香草和柏树的芳香加强了该款干红辛辣的味道，口感圆润，单宁柔顺平衡，回味悠长。