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

<div>Modeling power of the individual variables (ions) in the Principal Component Analysis of the normalized and autoscaled VOC data of the 2012 and 2013 tomato samples from the Basilicata region and the Emilia Romagna region.</div>

Journal of Chemistry

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Figure 3

Figure 3: Impact of Production Location, Production System, and Variety on the Volatile Organic Compounds Fingerprints and Sensory Characteristics of Tomatoes 

Figure 3 | Impact of Production Location, Production System, and Variety on the Volatile Organic Compounds Fingerprints and Sensory Characteristics of Tomatoes 