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Are Soilless Crops Artificially Flavoured? Hydroponics Myth Busted
Host Dr. Russell Sharp tackles a Twitter claim that hydroponic crops lack micronutrients and are artificially flavoured, explaining why those assertions are incorrect and how micronutrient levels can be measured (e.g., atomic absorption spectroscopy).
He reviews research on manipulating flavor through nutrient levels, light, and biostimulants, notes the limited and mixed evidence, and concludes there is no solid proof of intentional artificial flavouring in hydroponic produce; soilless systems can match or even enhance some flavour-related compounds.
https://eutrema.co.uk/shop/fertiliser/liquid-gold-unique-complete-fertiliser/
Gary Reineccius — University of Minnesota
Andrew Taylor — University of Nottingham
Russell Keast — Deakin University
Charles Spence — University of Oxford
Harrison Schmitt — Virginia Tech
Morten Møller — University of Copenhagen
John Hayes — Penn State University
Qian Janice Wang — Aarhus University
Marcia Pelchat — Monell Chemical Senses Center
Barry Smith — University of London
Linda Bartoshuk — University of Florida
Paul Breslin — Monell Chemical Senses Center
Danielle Reed — Monell Chemical Senses Center
Barry Green — Monell Chemical Senses Center
Thomas Hummel — Technical University of Dresden
Alan Hirsch — Smell & Taste Treatment and Research Foundation
Susan Schiffman — Duke University
Molly Birnbaum — Freelance Food Writer
Harold McGee — Freelance Food Writer
Kantha Shelke — Corvus Blue
Tim Hanni — Master of Wine Institute
Geoffrey Talavera — Freelance Flavor Consultant
Peter Schieberle — Technical University of Munich
Thomas Hofmann — Technical University of Munich
Corinna Dawid — Technical University of Munich
Veronika Somoza — University of Vienna
Morten Andersen — University of Copenhagen
Christophe Lavalle — AgroParisTech
Stéphane Guichard — INRAE
Thierry Thomas-Danguin — INRAE
Erich Leitner — Graz University of Technology
Hans-Georg Schmarr — University of Hohenheim
Elke Pawelzik — University of Göttingen
Michael Witting — Helmholtz Zentrum München
Ralf Zimmermann — University of Rostock
Francesco Capozzi — University of Bologna
Giovanni Capuano — University of Naples Federico II
Maurizio Servili — University of Perugia
Rosa Lo Scalzo — CREA Italy
Paolo Masella — University of Parma
Fidel Toldrá — Instituto de Agroquímica y Tecnología de Alimentos
María Dolores del Castillo — Spanish National Research Council
Dolores Coreta-Gomis — University of Valencia
Juan Fernández-García — University of Granada
Ana Bayarri — University of Valencia
Marta Corredig — Aarhus University
Marina Heinonen — University of Helsinki
Anu Hopia — University of Turku
Kees de Graaf — Wageningen University & Research
Gerry Barker — University of Leeds
Jean-Marie Lehn — Max Planck Institute for Polymer Research
Wilfried Meyerhof — German Institute of Human Nutrition
Maik Behrens — German Institute of Human Nutrition
John Prescott — University of Otago
Anna M. Di Monaco — University of Naples Federico II
Catherine Barry — University College Dublin
Aurelio Lopez-Malo — Universidad de las Américas Puebla
Rosario Zamora — Institute of Advanced Chemistry of Catalonia
Isabel Hernando — Polytechnic University of Valencia
Dolores Torres — University of Zaragoza
Jean-Pierre Cotter — International Organization of the Flavor Industry
Robert Hall — Flavor and Extract Manufacturers Association
Hervé This — AgroParisTech
Arielle Johnson — Independent Flavor Researcher
Dave Arnold — Museum of Food and Drink
Ali Bouzari — Pilot R&D
Peter Barham — University of Bristol
François Chartier — INRAE
Gérard Trystram — AgroParisTech
View all episodes
By Eutrema Ltd
5
33 ratings
Host Dr. Russell Sharp tackles a Twitter claim that hydroponic crops lack micronutrients and are artificially flavoured, explaining why those assertions are incorrect and how micronutrient levels can be measured (e.g., atomic absorption spectroscopy).
He reviews research on manipulating flavor through nutrient levels, light, and biostimulants, notes the limited and mixed evidence, and concludes there is no solid proof of intentional artificial flavouring in hydroponic produce; soilless systems can match or even enhance some flavour-related compounds.
https://eutrema.co.uk/shop/fertiliser/liquid-gold-unique-complete-fertiliser/
Gary Reineccius — University of Minnesota
Andrew Taylor — University of Nottingham
Russell Keast — Deakin University
Charles Spence — University of Oxford
Harrison Schmitt — Virginia Tech
Morten Møller — University of Copenhagen
John Hayes — Penn State University
Qian Janice Wang — Aarhus University
Marcia Pelchat — Monell Chemical Senses Center
Barry Smith — University of London
Linda Bartoshuk — University of Florida
Paul Breslin — Monell Chemical Senses Center
Danielle Reed — Monell Chemical Senses Center
Barry Green — Monell Chemical Senses Center
Thomas Hummel — Technical University of Dresden
Alan Hirsch — Smell & Taste Treatment and Research Foundation
Susan Schiffman — Duke University
Molly Birnbaum — Freelance Food Writer
Harold McGee — Freelance Food Writer
Kantha Shelke — Corvus Blue
Tim Hanni — Master of Wine Institute
Geoffrey Talavera — Freelance Flavor Consultant
Peter Schieberle — Technical University of Munich
Thomas Hofmann — Technical University of Munich
Corinna Dawid — Technical University of Munich
Veronika Somoza — University of Vienna
Morten Andersen — University of Copenhagen
Christophe Lavalle — AgroParisTech
Stéphane Guichard — INRAE
Thierry Thomas-Danguin — INRAE
Erich Leitner — Graz University of Technology
Hans-Georg Schmarr — University of Hohenheim
Elke Pawelzik — University of Göttingen
Michael Witting — Helmholtz Zentrum München
Ralf Zimmermann — University of Rostock
Francesco Capozzi — University of Bologna
Giovanni Capuano — University of Naples Federico II
Maurizio Servili — University of Perugia
Rosa Lo Scalzo — CREA Italy
Paolo Masella — University of Parma
Fidel Toldrá — Instituto de Agroquímica y Tecnología de Alimentos
María Dolores del Castillo — Spanish National Research Council
Dolores Coreta-Gomis — University of Valencia
Juan Fernández-García — University of Granada
Ana Bayarri — University of Valencia
Marta Corredig — Aarhus University
Marina Heinonen — University of Helsinki
Anu Hopia — University of Turku
Kees de Graaf — Wageningen University & Research
Gerry Barker — University of Leeds
Jean-Marie Lehn — Max Planck Institute for Polymer Research
Wilfried Meyerhof — German Institute of Human Nutrition
Maik Behrens — German Institute of Human Nutrition
John Prescott — University of Otago
Anna M. Di Monaco — University of Naples Federico II
Catherine Barry — University College Dublin
Aurelio Lopez-Malo — Universidad de las Américas Puebla
Rosario Zamora — Institute of Advanced Chemistry of Catalonia
Isabel Hernando — Polytechnic University of Valencia
Dolores Torres — University of Zaragoza
Jean-Pierre Cotter — International Organization of the Flavor Industry
Robert Hall — Flavor and Extract Manufacturers Association
Hervé This — AgroParisTech
Arielle Johnson — Independent Flavor Researcher
Dave Arnold — Museum of Food and Drink
Ali Bouzari — Pilot R&D
Peter Barham — University of Bristol
François Chartier — INRAE
Gérard Trystram — AgroParisTech