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

<div>Plot of the first three dimensions of the Principal Component Analysis of the normalized and autoscaled VOC data of the 2012 and 2013 tomato samples from the Basilicata region (black symbols) and the Emilia Romagna region (red symbols).</div>

Journal of Chemistry

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Figure 2

Figure 2: Impact of Production Location, Production System, and Variety on the Volatile Organic Compounds Fingerprints and Sensory Characteristics of Tomatoes 

Figure 2 | Impact of Production Location, Production System, and Variety on the Volatile Organic Compounds Fingerprints and Sensory Characteristics of Tomatoes 