Aromatic Profile of Hydroponically and Conventionally Grown Tomatoes

Hydroponics is a more environmentally friendly and economical way of growing crops that allows crops to be grown all year round, regardless of soil and climate conditions. Hydroponic cultivation of various fruits, vegetables, flowers, etc., is well known and used today. Tomatoes also play an important role in hydroponic cultivation. Tomatoes grown in this way should have a more pronounced aroma and flavor, and the fact that they are harvested at the ripe stage should also be reflected in the fresh red color and appropriate organoleptic characteristics of the fruit. This study was concerned with the sensory analysis of hydroponically grown tomatoes (Solanum lycopersicum) compared with conventionally grown tomatoes of the same species. Samples were evaluated by instrumental sensory analysis using an electronic nose as well as a sensory panel. In this study, the difference between hydroponically and conventionally grown tomatoes was demonstrated. These differences were also captured by the consumers (sensory panel). When analyzing the odor profile of the samples, we found that hydroponic tomatoes are characterized by the presence of chemical organic compounds, namely: 2-methylpropanol, 2,3-pentanedione, and (Z)-3-hexen-1-ol or 1-hexanol, which cause the fruity aroma of the fruit. These substances are very likely to characterize the differences between the tested samples. The electronic nose has shown to be a potentially suitable tool for detecting differences and identifying typical product markers, which may suggest its further use in food authentication detection. It is also interesting to find almost no correlation between the two methods studied.

Automated summary

This study compares the sensory analysis of hydroponically grown tomatoes with conventionally grown tomatoes, demonstrating differences in aroma and flavor. The presence of specific organic compounds in hydroponic tomatoes, such as 2-methylpropanol, 2,3-pentanedione, and (Z)-3-hexen-1-ol or 1-hexanol, contribute to the fruity aroma of the fruit. The electronic nose proves to be a potentially useful tool for detecting these differences and may have future applications in food authentication detection.