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

Table 1

Results of sensory analysis of the 2012 tomato samples^a.

	Samples
	1	2	3	4	5	6	7
Production location	B	B	B	B	ER	ER	ER
Production system	Reg	Reg	Org	Org	Reg	Reg	Org
Variety	R	SM	R	SM	R	SM	R
Attributes
Acidity	49	50	43	40	40	41	27
Aroma pleasant	51	38	43	46	33	30	46
Aroma present	47	42	42	42	51	44	45
Filming	8	7	7	6	7	6	8
Firm	56	46	61	62	30	31	49
Fruit wall toughness	45	54	51	51	69	76	53
Fruity	17	16	17	15	18	15	15
Grassy	15	14	13	12	8	7	12
Juicy	56	44	53	56	52	49	44
Leafy	11	9	10	13	7	3	8
Mealy	25	41	23	25	47	50	48
Musty	6	11	9	10	24	24	13
Prickling	7	9	9	6	6	7	2
Rose hip	9	8	6	5	9	7	12
Stringent	6	8	8	9	7	11	6
Sweet	39	29	34	40	30	28	48
Watery	33	34	37	40	30	32	20

Mean of QDA evaluations by 12 assessors; production location B = Basilicata; production location ER = Emilia Romagna; production system Reg = regular production system; Org = organic production system; variety R = Roma; variety SM = San Marzano; the single sample from Emilia Romagna, from the organic production, and San Marzano variety that was analyzed by PTR-MS could not be assessed by the sensory panel due to safety concerns resulting from some microbial deterioration.