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Journal of Chemistry
Volume 2015, Article ID 981549, 7 pages
Research Article

Impact of Production Location, Production System, and Variety on the Volatile Organic Compounds Fingerprints and Sensory Characteristics of Tomatoes

1RIKILT Wageningen UR, P.O. Box 230, 6700 EV Wageningen, Netherlands
2Food Quality and Design Group, Wageningen University, P.O. Box 17, 6700 AA Wageningen, Netherlands

Received 8 January 2015; Accepted 26 January 2015

Academic Editor: Manel Issaoui

Copyright © 2015 Mirthe Muilwijk et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Consumers have more and more interest in where and how their foods are produced. However, it is often challenging to discriminate products from different production locations and systems. The objective of this study was to examine fingerprinting of volatile organic compounds (VOCs) as an approach for characterization and discrimination of tomatoes by their production location, production system, and variety using Proton Transfer Reaction Mass Spectrometry combined with multivariate statistics. Sensory analysis was complementing the VOC analyses. The study was part of the EU CORE Organic II project AuthenticFood. Tomato sample batches cultivated in two locations in Italy, according to the organic and conventional production system, comprising two varieties, and produced in two consecutive years were examined. Both factors production location and production system impacted considerably the VOC fingerprints, but compared to these two factors, minor differences were observed between the two varieties of tomatoes studied. VOC data were successfully used to predict the origin and production system for this sample set. Sensory data also primarily indicated the differences between origin and production systems, and several sensory attributes could be predicted from the VOC fingerprints. Therefore, VOC fingerprints reflect production conditions and are promising for substantiation and authentication of special tomato traits.