# How cultivation steers flavour

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How measured cultivation inputs are linked to plant chemistry and sensory response, then converted into a reproducible crop recipe.

In brief

The complete engineering and biological chain used to turn a desired sensory target into a reproducible cultivation recipe.

## Definition of control

FlavoRotor defines a reproducible flavour result when a requested target can be translated into a versioned cultivation recipe that produces a statistically and sensorially bounded outcome across independent cycles.

 Target sensory profile → Crop and cultivar → Measured input recipe → Calibrated execution → Chemical and sensory result → Replication

## Controllable inputs

The platform can programme light, nutrient-stock additions, pH management, bulk EC limits, solution temperature and rotation schedule; the supplied engineering reports also document the rotating drum, sensing, monitoring and proposed four-channel dosing architecture. [I01] [I02] [I03]

## Measured outcomes

Outcomes are crop-specific: basil may be evaluated through selected aroma volatiles and descriptive aroma; arugula through glucosinolate-related phytochemicals, pungency and bitterness; lettuce through bitterness, texture and quality; mint through essential-oil composition and menthol-related descriptors; strawberry through soluble solids, titratable acidity, volatile profile, firmness and sensory response. [R01] [R02] [R05] [R10] [R12] [R15] [R28]

## Recipe model

 FLV-1 y ^ = f ( x , g , s , t ) + ε \hat y=f(\mathbf x,g,s,t)+\varepsilon y ^ ​ = f ( x , g , s , t ) + ε ŷ is a predicted outcome; x is the measured cultivation vector; g is genotype; s is system state; t is developmental stage; ε is unexplained variation.

**Explanation**A plant-quality result is modelled from cultivation conditions, genetics, system state and growth stage, plus unexplained variation.

The model is trained only after single-factor and interaction experiments. It is never seeded with invented nutrient-to-flavour coefficients.

## Recipe release gate

A recipe is released only when the machine input was calibrated, the protocol was frozen before analysis, the result includes uncertainty and effect size, sensory evidence is appropriate to the claim, and at least one independent replication succeeds.

## From influence to repeatable targeting

- **Measure influence.** Change one calibrated input and measure the chemical and sensory response against a matched control.

- **Map the response.** Repeat across treatment levels and independent cycles to estimate direction, magnitude and interaction with cultivar and growth stage.

- **Define a target.** Freeze the chemical, sensory and physical acceptance ranges before a new cultivation run begins.

- **Test prospectively.** Run the frozen recipe on new biological material and compare the harvest with the predefined target.

- **Replicate.** Repeat on another cycle, unit and operator with the same physical targets and calibrated local commands.

## References

- [I01] FlavoRotor project team (2026). FlavoRotor prototype implementation record. *Internal engineering report*.
- [I02] FlavoRotor project team (2026). FlavoRotor v2.0 system architecture. *Internal engineering design report*.
- [I03] FlavoRotor project team (2026). FlavoRotor peristaltic pump technical record. *Internal engineering record*.
- [R01] Hammock, Hunter A.; Sams, Carl E. (2023). Variation in supplemental lighting quality influences key aroma volatiles in hydroponically grown 'Italian Large Leaf' basil. *Frontiers in Plant Science*. https://doi.org/10.3389/fpls.2023.1184664
- [R02] Seeburger, P.; Herdenstam, A.; Kurtser, P.; Arunachalam, A.; Castro-Alves, V. C.; Hyötyläinen, T.; Andreasson, H. (2023). Controlled mechanical stimuli reveal novel associations between basil metabolism and sensory quality. *Food Chemistry*. https://doi.org/10.1016/j.foodchem.2022.134545
- [R05] Yang, Teng; Samarakoon, Uttara C.; Altland, James; Ling, Peter (2021). Photosynthesis, Biomass Production, Nutritional Quality, and Flavor-Related Phytochemical Properties of Hydroponic-Grown Arugula (Eruca sativa Mill.) 'Standard' under Different Electrical Conductivities of Nutrient Solution. *Agronomy*. https://doi.org/10.3390/agronomy11071340
- [R10] Yang, Xiao; Hu, Jiangtao; Wang, Zheng; Huang, Tao; Xiang, Yuting; Zhang, Li; Peng, Jie; Tomas-Barberan, Francisco A.; Yang, Qichang (2023). Pre-harvest Nitrogen Limitation and Continuous Lighting Improve the Quality and Flavor of Lettuce (Lactuca sativa L.) under Hydroponic Conditions in Greenhouse. *Journal of Agricultural and Food Chemistry*. https://doi.org/10.1021/acs.jafc.2c07420
- [R12] Preciado-Rangel, Pablo; Troyo-Diéguez, Enrique; Valdez-Aguilar, Luis Alonso; García-Hernández, José Luis; Luna-Ortega, José Guadalupe (2020). Interactive Effects of the Potassium and Nitrogen Relationship on Yield and Quality of Strawberry Grown Under Soilless Conditions. *Plants*. https://doi.org/10.3390/plants9040441
- [R15] Hosseini, Seyyed Jaber; Tahmasebi-Sarvestani, Zeinolabedin; Mokhtassi-Bidgoli, Ali; Keshavarz, Hamed; Kazemi, Shahryar; Khalvandi, Masoumeh; Pirdashti, Hematollah; Hashemi-Petroudi, Seyyed Hamidreza; Nicola, Silvana (2023). Functional Quality, Antioxidant Capacity and Essential Oil Percentage in Different Mint Species Affected by Salinity Stress. *Chemistry & Biodiversity*. https://doi.org/10.1002/cbdv.202200247
- [R28] Malorni, Livia; Di Renzo, Tiziana; Matarazzo, Cristina; Petriccione, Milena; Ferrara, Elvira; Capriolo, Giuseppe; Baruzzi, Gianluca; Sbrighi, Paolo; Cozzolino, Rosaria (2026). Strawberry Production in Soilless Culture Systems: A Comparative Analysis of Volatile Metabolites, Quality, and Sensory Traits in Three Cultivars. *Foods*. https://doi.org/10.3390/foods15061072