Impact of drying techniques, seasonal variation and organic growing on flavor compounds profiles in two Italian tomato varieties

•Dried tomato samples were analyzed for non-volatile and volatile taste compounds.•Varieties, cropping systems and processing technologies were compared.•Chemical profiles were put into relationship with sensory properties.•The main factor discriminating the samples was the drying technology.•A multivariate approach allowed the separation of drying technologies and cropping systems. The industrial transformation of tomato (Lycopersicon esculentum Mill.) produces processed foods, such as dried tomatoes. In this study two varieties (SaAb and PerBruzzo), grown in three cropping systems (one conventional and two organic ones), were processed by two types of small-scale drying (oven or sun drying), over two years of production. The dried samples were analyzed for their non-volatile and volatile composition, relating the results with sensory analysis. The multivariate analysis performed on collected data allowed a detailed comparison of the effects of processing, year-to year variation and cropping systems. Results indicated that drying methods mainly influenced the composition and flavor profile, also affected by the production year. The cropping system significantly influenced some quality indices, such as the acid and sugar amounts, and the aldehydes, respectively higher and lower in organic samples. The comprehensive PCA analysis allowed discrimination of drying methods and, to a lesser extent, cropping systems.