fresh 1099 # glukus {gloo-koos'}; of uncertain affinity; sweet <br>
(i.e. not bitter nor salt): -- sweet, {fresh}.[ql<br>
<br>
 new 1098 # gleukos {glyoo'-kos}; akin to 1099; sweet wine, i.e. <br>
(prop.) must (fresh juice), but used of the more saccharine (and <br>
therefore highly inebriating) fermented wine: -- {new} wine.[ql<br>
<br>
 savour 2175 # euodia {yoo-o-dee'-ah}; from a compound of 2095 <br>
and a derivative of 3605; good-scentedness, i.e. fragrance: -- <br>
sweet {savour} (smell, -smelling).[ql<br>
<br>
 smell 2175 # euodia {yoo-o-dee'-ah}; from a compound of 2095 <br>
and a derivative of 3605; good-scentedness, i.e. fragrance: -- <br>
sweet savour ({smell}, -smelling).[ql<br>
<br>
 sweet 1099 # glukus {gloo-koos'}; of uncertain affinity; sweet <br>
(i.e. not bitter nor salt): -- {sweet}, fresh.[ql<br>
<br>
 sweet 0759 # "aroma" {ar'-o-mah}; from 142 (in the sense of <br>
sending off scent); an aromatic: -- ({sweet}) spice.[ql<br>
<br>
 sweet 2175 # euodia {yoo-o-dee'-ah}; from a compound of 2095 <br>
and a derivative of 3605; good-scentedness, i.e. fragrance: -- <br>
{sweet} savour (smell, -smelling).[ql<br>
<br>
 wine 1098 # gleukos {glyoo'-kos}; akin to 1099; sweet wine, i.e.<br>
 (prop.) must (fresh juice), but used of the more saccharine <br>
(and therefore highly inebriating) fermented wine: -- new {wine}.<br>
[ql<br>
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