kurgutunnetust
Kurgutunnetust is a term used in Estonian-language sources to denote the sensory study of cucumbers, focusing on how cucumbers are perceived in terms of taste, aroma, texture, and appearance. The field sits at the intersection of sensory science, food chemistry, and horticultural science, and informs both product development and quality control.
Etymology and scope: The word combines kurg (cucumber) with tunnetus (perception) and is used primarily in Estonia
Methods: Research in kurgutunnetust typically employs descriptive sensory analysis with trained panels to profile attributes (flavor,
Applications: The findings support cultivar breeding for preferred sensory profiles, optimization of post-harvest handling and processing,
See also: cucumber, sensory analysis, aroma compounds in cucumbers, texture analysis, food product development.