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.

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This study was aimed to understand and analyze the variability of volatile compounds in green and roasted coffee. We observed the influence and change in the profile of volatiles in samples roasted on medium roasting level, originating from different growing areas. We analyzed 9 samples, which we differentiated into three groups: Africa (Burundi, Uganda, Rwanda), Central America (Guatemala, Costa Rica, Honduras), South America (Colombia, Brazil, Bolivia). Volatiles were analyzed using GC-MS. Approximately 350 volatile compounds have been identified in green coffee. The main compounds identified in coffee samples included furan derivatives, aldehydes, alcohols, organic acids and their esters, hydrocarbons (alkanes, alkenes, alkynes, and aromatic hydrocarbons), terpenoids, heterocyclic compounds, ketones, amines, alkynes, and nitriles. Content of volatiles was expressed as concentration (%).  The results show that the roasting process significantly affects the presence and concentration of volatiles, given the formation of new volatile compounds and degradation of several occurred. In our research, aldehydes, alcohols, organic acids and esters, alkanes, terpenoids, alkenes, nitriles, aromatic hydrocarbons decreased due to the roasting process. Nevertheless, only in Central America samples, aromatic hydrocarbons increase due to roasting. Furan derivates, heterocyclic compounds, ketones, amine, alkynes increased due to the roasting process. However, only in South America samples, alkynes decreased due to roasting. However, alkynes in Central America samples remained unchanged due to the roasting.

Coffee processing is a major contributor to the creation of food and product waste. Using coffee co-products can play an essential role in addressing environmental problems and issues with nutritionally unbalanced foods, population growth, and food-related diseases. This research aimed to determine the quality and sensory parameters (aw, pH, dry matter, TAC, TPC, fat, fatty acids profile, fiber, caffeine, chlorogenic acids, color, and sensory analysis) of different botanical origins of cascara (coffee husks) and silverskin (thin layer). The results of this study show that silverskin and cascara are a good source of TAC (1S 58.17 ± 1.28%, 2S 46.65 ± 1.20%, 1C 36.54 ± 1.84%, 2C 41.12 ± 2.11%). Cascara showed the presence of polyphenols (2C 49.135 g GAE·kg−1). Coffee co-products are good sources of fiber. Silverskin had higher values of caffeine than cascara. Palmitic, stearic, oleic, linoleic, and arachidic acids were the most represented acids in the samples. Given the obtained results, cascara can be considered “low-fat” (1C 4.240 g·kg−1 and 2C 5.4 g·kg−1). Based on the sensory evaluation, no sample reached the acceptable index value of 70%. Understanding the link between the character, identification properties, and composition of coffee co-products of different botanical origins can enable their application in the food industry.