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An aromatic vegetable is a vegetable used as a flavor base for cooking, usually by sweating or sautéeing. Carrots, onions, garlic, peppers, and celery are often used for this purpose.

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Topics: Aromatic Vegetable, Aromatic Hydrocarbon, Aromatic Compound...

Aromatic hydrocarbonAn aromatic hydrocarbon (abbreviated as AH), or arene is a hydrocarbon, the molecular structure of which incorporates one or more planar sets of six carbon atoms that are connected by delocalised electrons numbering the same as if they consisted of altern	Aromatic compoundThe term aromatic compound may also refer to: any organic compound possessing a strong olfactory aroma aromatic hydrocarbons (originally named as a subset of the above; however, aromatic hydrocarbons do not necessarily possess any smell whatsoever).	Aromatic vegetableAn aromatic vegetable is a vegetable used as a flavor base for cooking, usually by sweating or sauteeing. Carrots, onions, garlic, peppers, and celery are often used for this purpose.
AromaticIn chemistry, an aromatic molecule is one in which electrons are free to cycle around circular arrangements of atoms, which are alternately singly and doubly bonded to one another. More properly, these bonds may be seen as a hybrid of a single bond and a	Aromatic amineAn aromatic amine is an amine with an aromatic substituent that is N H, N H- or nitrogen group(s) attached to an aromatic hydrocarbon, whose structure usually contains one or more benzene rings. Aniline is an example.	Aromatic-L-amino-acid decarboxylaseAromatic-L-amino-acid decarboxylase ( EC , synonyms: DOPA decarboxylase, tryptophan decarboxylase, 5-hydroxytryptophan decarboxylase) is an enzyme catalyzing the decarboxylation of L-DOPA or 5-HTP to yield the neurotransmitters dopamine and serotonin (5-H

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