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Wiktionary英語版での「peely」の意味 |
peely
出典:『Wiktionary』 (2025/04/23 00:07 UTC 版)
語源
From peel + -y.
形容詞
peely (comparative more peely, superlative most peely)
- Tending to peel.
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2005, Tammi Leader Fuller, “The Big C”, in Dish & Tell: Life, Love, and Secrets, New York, N.Y.: William Morrow, →ISBN, section 5 (Going to Health in a Handbasket), page 180:
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The peely thing was still there, but I had eventually stopped picking at it, and it didn’t bother me much anymore. New, uninvited additions to my face were visiting more frequently . . . another age spot wasn’t the end of the world. Then I got the call. “Ms. Fuller, um, we, um, got your biopsy back and it’s um, skin cancer.”
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- Resembling or characteristic of a peel.
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1963, Food Technology, volume 17, page 993, column 2:
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The fundamental impression to be gained from tasting comminuted products is that they taste “peely” and have an aroma that is associated more with the peel than the juice.
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1989, Jurgen Gothe, “Three-Star Restaurants”, in First Rate: Jurgen Gothe’s Favourite Vancouver Restaurants, Vancouver, B.C.: Brighouse Press, →ISBN, page 211:
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1992, James Beverly Redd, Donald Lee Hendrix, Charles Marion Hendrix, Quality Control Manual for Citrus Processing Plants, volume 2, AgScience, →ISBN, page 199:
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Furthermore, carefully balancing the cold-pressed oil components with respect to their essence oil components is essential in providing a juice flavor that is not too “peely” or “flowery”.
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2011, Regula Naef, “Minor Components in Extracts of Citrus Fruits”, in Giovanni Dugo, Luigi Mondello, editors, Citrus Oils: Composition, Advanced Analytical Techniques, Contaminants, and Biological Activity (Medicinal and Aromatic Plants — Industrial Profiles), Boca Raton, Fla.: CRC Press, →ISBN, page 469:
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(4Z)-4-Nonenal and (6E)-6-nonenal are minor components of yuzu only (Miyazawa et al., 2009), and have never been detected in oils of other Citrus species. (6E)-6-nonenal, with its powerful peely, citrusy, and albedo-like odor, is a key ingredient of the yuzu aroma. (2E,6Z)-2,6-nonadienal, reminiscent of cucumbers, was described in clementines by Chisholm et al. (2003).
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2016, Fleur Hitchcock, Bus Stop Baby, London: Piccadilly Press, →ISBN:
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I stand by the Rayburn, holding the baby, gazing into its folded face. The eyes are closed, and there seems to be a crazy amount of extra skin around them. It looks incredibly old rather than incredibly young. Tiny peely flakes cover its forehead and nose, and peeking out from Eden’s jacket are a few spare black hairs.
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2018, Sophie Davodeau, Christel Adam, “Quantitative Flavour Profiling”, in Sarah E. Kemp, Joanne Hort, Tracey Hollowood, editors, Descriptive Analysis in Sensory Evaluation, Hoboken, N.J.: Wiley-Blackwell, →ISBN, section 2 (Techniques), page 359:
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[“Descriptor name”:] Lemon-fresh [“Descriptor definition”:] Peely, juicy aroma associated with fresh squeezed yellow lemon
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2018, Sabrina Kotter-Seel, Sensorial and Analytical Profiling of Orange Juice and Apple Juice: Development and Validation of Shelf-Life Prediction Models, Munich: Herbert Utz Verlag, →ISBN, page 29:
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[“Descriptor”:] peely/waxy [“Sensorial Definition”:] aroma associated with the peel of orange fruits (orange coloured outer layer)
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2019, M. Selvamuthukumaran, Yashwant Pathak, editors, Flavors for Nutraceutical and Functional Foods, Boca Raton, Fla.: CRC Press, →ISBN:
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Monoterpene aldehydes / Neral / Odor: Sweet citrus lemon peely / Taste: Lemon-like
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2019, Andries G. S. Gous, Valérie L. Almli, Vinet Coetzee, Henrietta L. de Kock, “Effects of Varying the Color, Aroma, Bitter, and Sweet Levels of a Grapefruit-Like Model Beverage on the Sensory Properties and Liking of the Consumer”, in Beverly J. Tepper, Iole Tomassini Barbarossa, editors, Taste, Nutrition and Health, Basel: MDPI, published 2020, →ISBN, page 302:
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2021, Rob Arnold, The Terroir of Whiskey: A Distiller’s Journey into the Flavor of Place, New York, N.Y.: Columbia University Press, →ISBN:
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[“Aroma”:] Fruity-citrus [“Description”:] A citric, sour, astringent, slightly sweet, peely, and somewhat floral aromatic that may include lemons, limes, grapefruits, or oranges [“Reference scale”:] 4.5: lemon peel and lime peel 7.5: grapefruit peel
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2021, Rob Buckhaven, The Alcorithm: A Revolutionary Flavour Guide to Find the Drinks You’ll Love, London: Penguin Books, →ISBN:
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Chuck grapefruit into the equation and it feels a bit like a battle of the bitters. Yet it’s that sticky, pulpy, peely, pectin-rich marmalade that gives rise to aromas resembling Aperitivos, Amari, the Negroni [Amaros, p.224], the tooth-loosening Vin de Paille [Dessert Wine, p.164] and the racy grapefruit and orange zesty outline of an Italian Grillo [White Wine, p.135].
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- (rare) Intended to be peeled.
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1987, The Age of Johnson, number 18, AMS Press, page 426:
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An article in the New York Times dated 19 July 2005 announces that laser-coded “Tattooed Fruit Is on the Way,” and that it will bring “an end to those tiny stubborn stickers that have to be picked, scraped, or yanked off.” Hmm. Were those “stubborn stickers” really so annoying? Well, the peely labels may have had their day—but let it be remember that in that day, Paul was an Early and an Active Riser.
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2015, Jeremy Bouma, “Prosperous”, in God Says You Are: Understanding Your Identity in Christ, Racine, Wis.: BroadStreet Publishing Group, →ISBN:
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That winter McDonald’s was running one of their big prize contests—the ones with the little peel-y things on the sides of drink cups and fry containers. While my sister and I were enjoying our Happy Meals, my mother peeled off the tab on the side of her drink. Her eyes widened when she looked at it. “Is this right?” she asked Dad. “Is this what I think it is?” She didn’t want to get her hopes up so, she went to the front counter for confirmation. She was right: A $100 prize was stuck to the side of my mom’s McDonald’s cup!
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- (rare) Having a peel.
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1991, P. W. Lucas, R. T. Corlett, “Quantitative aspects of the relationship between dentitions and diets”, in Julian F. V. Vincent, P. J. Lillford, editors, Feeding and the Texture of Food, Cambridge, Cambs: Cambridge University Press, published p. 2003, →ISBN, page 99:
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Primates process protected fruits by holding them in the hand(s) and removing the peel with the incisors. The ability of primates to consume unprotected fruits is restricted by competition from birds whereas texture prevents birds from consuming peely fruits.
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1994, P. W. Lucas, “Categorisation of food items relevant to oral processing”, in D. J. Chivers, P. Langer, editors, The Digestive System in Mammals: Food, Form and Function, Cambridge, Cambs: Cambridge University Press, →ISBN, part III (Form), page 208:
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They may possess a thin skin, which separates with difficulty from the flesh, or a thick layer that peels easily from the flesh and is, therefore, best called a peel. Only fleshy fruits are intended for consumption by vertebrates. In the South American rain-forest, Janson (1983) found that skinned fruits were consumed mainly by birds whereas anthropoid primates appeared to concentrate on peely fruits. It is quite possible that the spatulate incisor, distinctive of anthropoid primates, evolved in the common ancestor for opening peely fruit (Lucas, 1989a).
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2008, Hanson Bonnie Compton, Songs for a Mockingbird, Starik Publishing, →ISBN:
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Text is available under Creative Commons Attribution-ShareAlike (CC-BY-SA) and/or GNU Free Documentation License (GFDL). Weblio英和・和英辞典に掲載されている「Wiktionary英語版」の記事は、Wiktionaryのpeely (改訂履歴)の記事を複製、再配布したものにあたり、Creative Commons Attribution-ShareAlike (CC-BY-SA)もしくはGNU Free Documentation Licenseというライセンスの下で提供されています。 |
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