Aromatic Profile of Hydroponically and Conventionally Grown Tomatoes

Abstract

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.

Waste-Derived Fertilizer Acts as Biostimulant, Boosting Tomato Quality and Aroma

“…In summary, the analysis of odor profiles revealed that SB-treated tomatoes had the highest percentage of C6 aldehydes, such as hexanal, often referred to as a "green" compound. Hexanal imparts a fresh, green character to the tomato aroma and can induce the activation of defense genes that enhance tolerance against fungi even at relatively low concentrations [50][51][52][53][54].…”

Persepsi Masyarakat Terhadap Budidaya Hidroponik di Kelurahan Sarongsoang Dua Minahasa Utara

“…Hidroponik di kelurahan sarongsong II tergolong masih baru sehingga banyak dari masyarakat yang masih penasaran dengan budidaya hidroponik dan Sesuai dengan hasil wawancara dengan masyarakat, banyak dari masyarakat di kelurahan sarongsong II yang tertarik untuk mencoba sayuran hidroponik karena penasaran. Hal ini konsisten dengan temuan (Korčok et al, 2021) bahwa produk hidroponik lebih kuat aroma dan rasanya karena ada kandungan senyawa kimia tertentu. Motivasi merekomendasikan sayuran hidroponik kepada orang lain untuk dikonsumsi dapat dilihat pada tabel 9, responden terbanyak memilih ragu-ragu dengan jumlah 16 orang dalam persentase sebesar 53% dan nilai skor 48 dalam indikator ini, total skor persepsi masyarakat sebesar 85/150 x 100% = 56,66%, sehingga interpretasi nilainya menunjukkan ragu-ragu untuk merekomendasikan sayur hidroponik kepada orang lain.…”

Flavour improvement in early generations of fresh market tomatoes (Solanum lycopersicum): I. Identification of QTL for sensory attributes, physicochemical measurements and volatile compounds

“…Flavour is not only influenced by genetics but also by the cultivation system and agronomic practices (Beckles, 2012; Causse et al, 2001; Klee, 2010). The majority of greenhouse tomatoes are grown in conventional hydroponic systems, where plants are grown in an inert substrate (Korčok et al, 2021), but the demand for organically produced tomatoes is constantly increasing (Raigón et al, 2022; Willer et al, 2022). QTL might not only be specific for the plant material used but also for the cultivation system.…”