Os″ma‐zome (?), n. [Gr. � smell, odor + � broth: cf. F. osmazôme.] (Old Chem.) A substance formerly supposed to give to soup and broth their characteristic odor, and probably consisting of one or several of the class of nitrogenous substances which are called extractives.
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Webster's Dictionary 1913
Webster's Revised Unabridged Dictionary, C. & G. Merriam Co., 1913.