Sensory quality is of increasing importance to consumer decisions in choosing a product, and it is certainly an important factor in repurchasing in terms of meeting the necessary aroma quality and taste properties. To better understand the effects of rootstocks and scions on fruit quality, the sensory profile and volatile aroma composition of the fruits of hydroponically grown tomato plants were evaluated. Experiments were established using the tomato cultivars Clarabella and Estatio as scions during two spring-summer seasons. In both experiments, the scion plants were self-grafted or grafted onto rootstocks of cultivars Arnold, Buffon, Emperador, and Maxifort, with the exception that in experiment 1, the Estatio scion was not grafted onto Buffon. The scions and rootstocks caused differences in observed sensory properties in both experiments. For most of the sensory traits, interaction effects between scion and rootstock were observed. Compared to those obtained from self-grafted Clarabella, the fruits obtained from Clarabella grafted onto Buffon in the first experiment and Clarabella grafted onto Arnold in the second experiment were sweeter by one measurement unit. The contents of seven aldehydes, six alcohols, five terpenes and two ketones were determined. A lower accumulation of total aldehydes, 22–45%, due to lower amounts of pentanal, (E)-2-heptanal and (E,E)-2,4-decadienal, was found in the fruits from plants where Estatio was rootstock compared with the other rootstocks treatments. Clarabella as a rootstock increased (Z)-3-hexenal + (E)-2-hexenal accumulation from 35 to 65%. Grafting Clarabella onto the tested rootstocks led to a change in the composition of volatile compounds, while differences between the combinations with Estatio as a scion were generally not recorded. Fruits from self-grafted Clarabella had higher (Z)-3-hexenal + (E)-2-hexenal concentrations than did fruits from Clarabella grafted onto Arnold (for 54%) and Emperador (for 68%), and in the second experiment, grafting onto all commercial rootstocks reduced (Z)-3-hexenal + (E)-2-hexenal concentrations, from 25 to 74%, compared to those from self-grafted Clarabella. Higher (+)-2-carene and (−)-caryophyllene oxide concentrations were attained in plants in which Clarabella was grafted onto Maxifort (by 56%) and plants in which Estatio was grafted onto Arnold (by 36%) compared to self-grafted plants. This study showed the possibility of altering the composition of volatile aroma compounds and sensory properties of tomato fruits by the use of grafting techniques.

感官质量对于消费者选择产品的决定越来越重要，并且在满足必要的香气质量和口味特性方面，肯定是回购的重要因素。为了更好地了解砧木和接穗对果实品质的影响，对水培番茄植物果实的感官特征和挥发性香气成分进行了评估。在两个春夏季节中使用番茄品种Clarabella和Estatio作为接穗建立了实验。在两个实验中，接穗植物都是自移植或嫁接到品种Arnold，Buffon，Emperador和Maxifort的砧木上，除了在实验1中，Estatio接穗未嫁接到Buffon上。在两个实验中，接穗和砧木均导致观察到的感觉特性差异。对于大多数感官特征，观察到接穗和砧木之间的相互作用。与自嫁接的克拉拉贝获得的果实相比，在第一个实验中从嫁接至布冯的克拉拉贝获得的果实和在第二个实验中嫁接至阿诺德的克拉拉贝获得的果实以一个测量单位更甜。测定了七个醛，六个醇，五个萜烯和两个酮的含量。由于戊醛含量较低，因此总醛的累积量较低，为22–45％，测定了七个醛，六个醇，五个萜烯和两个酮的含量。由于戊醛含量较低，因此总醛的累积量较低，为22–45％，测定了七个醛，六个醇，五个萜烯和两个酮的含量。由于戊醛含量较低，因此总醛的累积量较低，为22–45％，Ë）-2-庚醛和（E，E与其他砧木处理相比，在以Estatio为砧木的植物的果实中发现）-2,4-癸二烯醛。克拉拉作为砧木增加了（ž）-3-六角+（Ë）-2-己酮积累从35％上升至65％。将克拉贝拉嫁接到受试砧木上导致挥发性化合物组成的变化，而以Estatio作为接穗的组合之间的差异通常没有记录。自嫁接克拉拉贝拉的水果含量更高（ž）-3-六角+（Ë）-2-己烯醛的浓度要比从克拉拉贝拉的果实嫁接到Arnold（占54％）和Emperador（占68％）的浓度要高，而在第二个实验中，嫁接到所有商业砧木上的浓度降低了ž）-3-六角+（Ë）-2-己二醛的浓度，与自移植克拉拉贝拉的相比，为25％至74％。与自生植物相比，将克拉拉贝拉嫁接到Maxifort的植物（56％）和将Estatio嫁接到Arnold的植物（36％）上获得了更高的（+）-2-胡萝卜素和（-）-石竹烯氧化物浓度。嫁接的植物。这项研究表明，通过嫁接技术可以改变挥发性香气化合物的组成和番茄果实的感官特性。