Strawberry Production in Soilless Culture Systems: A Comparative Analysis of Volatile Metabolites, Quality, and Sensory Traits in Three Cultivars

Strawberry aroma and flavor are key determinants of consumer acceptance and market value, yet their relationship with physico-chemical and functional traits remains complex and cultivar-dependent. This study aimed to characterize the volatile profile, quality parameters, antioxidant capacity, microbial load, and sensory attributes of three strawberry cultivars ('Rossetta', 'Melissa', and 'Gioelita') grown in soilless culture systems and harvested at the commercial ripening stage. 'Melissa' showed significantly higher total soluble solids (8.65 °Brix) than 'Rossetta' (7.78 °Brix) and 'Gioelita' (7.47 °Brix), while titratable acidity was highest in 'Gioelita' (4.97 mg CA/L). Regarding phytochemical traits, 'Melissa' exhibited the greatest total polyphenol, flavonoid, and antioxidant capacity values, followed by 'Rossetta' and 'Gioelita'. Sixty-four volatile organic compounds (VOCs) were identified, semi-quantified, and combined with physico-chemical and sensory data related to odor and taste perception. Principal component analysis was applied to evaluate cultivar discrimination and identify the key discriminatory volatiles. The results revealed clear separation among cultivars based on their compositional and sensory profiles. 'Rossetta' was characterized by a higher abundance of esters, lactones, and mesifuran and received the highest sensory scores for sweetness and overall flavor, consistent with its elevated anthocyanin content. 'Gioelita' was associated with key esters contributing to strawberry flavor and with higher titratable acidity and perceived acidity. 'Melissa' showed a balanced volatile composition, higher antioxidant capacity, and greater phenolic content but also had higher microbial counts. Overall, the integration of chemical and sensory analyses provided useful insights into cultivar-specific quality traits relevant for breeding and production strategies.