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notas de cabeza, cuerpo y fondo

English translation: head, body and base notes

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21:30 Oct 6, 2001
Spanish to English translations [PRO]
Food & Drink
Spanish term or phrase: notas de cabeza, cuerpo y fondo
fraccion aromatizante; su formulacion (composicion de notas de cabeza, cuerpo y fondo)
-zootechnics, food flavorings
keith
English translation:head, body and base notes
Explanation:
Here is a text about food flavoring compounds, which uses the terms “head note,” “intermediary note,” “body note” and “queue” or “long-lasting notes.” The definitions follow:

· First fugacious impression (head note)
· More sustained impression when the food is in front of the nose (intermediary note).
· A note more solid/denser when the food is in the mouth (body note)
· Finally, feelings/sensations after the deglutition stage ("queue" note).

So it looks like head note and body note will work for the first two terms. As far as “nota de fondo” is concerned, look at the following texts about perfume:

Desiré de Alfred Dunhill
La fragancia de la seducción acelera el pulso y los latidos. Las notas de salida despiertan el deseo: lima, esencia de azahar, manzana, bergamota. Las notas de corazón provocan: pachulí, rosa, madera de teca. Las notas de fondo excitan: vainilla, almizcle, láudano. (http://www.casasgente.com/147/Html/Notas/Cosas_cosas.html)

And the same description in English:

Captured in a handsome flask-shaped bottle, the scent of Dunhill Desire is distinctive, sensual and seductive. The fragrance features top notes of bergamot, lime, neroli and apple. Its middle notes tease the senses with patchouli, rose and teak wood. Finally, its base notes excite with a blend of vanilla, musk and labdanum. Great for casual and office wear. (http://www.aaperfumes.com/amdesdd17s.html)

….and a text to confirm that “base notes” is also used for flavorings:

Flavors are expected to provide a characteristic flavor, as well as cover undesirable base notes. Flavor companies take a multi-functional approach to solving these flavor challenges by using masking agents in combination with flavoring ingredients. Flavors that provide physical and/or chemical properties are the next generation of flavor compounds (http://www.preparedfoods.com/archives/2001/2001_7/0701flavor...

In any case, the link below may be useful to you overall.

Hope it helps.
Selected response from:

xxxtazdog
Spain
Local time: 08:34
Grading comment
Graded automatically based on peer agreement. KudoZ.
4 KudoZ points were awarded for this answer

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Summary of answers provided
4 +5head, body and base notesxxxtazdog


  

Answers


3 hrs   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): +5
head, body and base notes


Explanation:
Here is a text about food flavoring compounds, which uses the terms “head note,” “intermediary note,” “body note” and “queue” or “long-lasting notes.” The definitions follow:

· First fugacious impression (head note)
· More sustained impression when the food is in front of the nose (intermediary note).
· A note more solid/denser when the food is in the mouth (body note)
· Finally, feelings/sensations after the deglutition stage ("queue" note).

So it looks like head note and body note will work for the first two terms. As far as “nota de fondo” is concerned, look at the following texts about perfume:

Desiré de Alfred Dunhill
La fragancia de la seducción acelera el pulso y los latidos. Las notas de salida despiertan el deseo: lima, esencia de azahar, manzana, bergamota. Las notas de corazón provocan: pachulí, rosa, madera de teca. Las notas de fondo excitan: vainilla, almizcle, láudano. (http://www.casasgente.com/147/Html/Notas/Cosas_cosas.html)

And the same description in English:

Captured in a handsome flask-shaped bottle, the scent of Dunhill Desire is distinctive, sensual and seductive. The fragrance features top notes of bergamot, lime, neroli and apple. Its middle notes tease the senses with patchouli, rose and teak wood. Finally, its base notes excite with a blend of vanilla, musk and labdanum. Great for casual and office wear. (http://www.aaperfumes.com/amdesdd17s.html)

….and a text to confirm that “base notes” is also used for flavorings:

Flavors are expected to provide a characteristic flavor, as well as cover undesirable base notes. Flavor companies take a multi-functional approach to solving these flavor challenges by using masking agents in combination with flavoring ingredients. Flavors that provide physical and/or chemical properties are the next generation of flavor compounds (http://www.preparedfoods.com/archives/2001/2001_7/0701flavor...

In any case, the link below may be useful to you overall.

Hope it helps.


    Reference: http://www.food.us.rhodia.com/brochures/epv/page11.asp
xxxtazdog
Spain
Local time: 08:34
Works in field
Native speaker of: English
PRO pts in category: 76
Grading comment
Graded automatically based on peer agreement. KudoZ.

Peer comments on this answer (and responses from the answerer)
agree  Luis: That's a research!!
49 mins
  -> thanks Luis :-)

agree  Katherine Matles: Absolutely ;-)
3 hrs
  -> thanks Katherine :-)

agree  Patricia Lutteral: great!!!! Hugs :-))
4 hrs
  -> thanks Patricia! hugs back :-))

agree  xxxOso: Esta respuesta merece una flor: --{--[@ Sinceramente del Oso :^)
4 hrs
  -> gracias Oso... una flor preciosa :-))

agree  dmwray
6 hrs
  -> thanks :-)
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