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 MinnesotaAndrew Taylor — University of NottinghamRussell Keast — Deakin UniversityCharles Spence — University of OxfordHarrison Schmitt — Virginia TechMorten Møller — University of CopenhagenJohn Hayes — Penn State UniversityQian Janice Wang — Aarhus UniversityMarcia Pelchat — Monell Chemical Senses CenterBarry Smith — University of London Linda Bartoshuk — University of FloridaPaul Breslin — Monell Chemical Senses CenterDanielle Reed — Monell Chemical Senses CenterBarry Green — Monell Chemical Senses CenterThomas Hummel — Technical University of DresdenAlan Hirsch — Smell & Taste Treatment and Research FoundationSusan Schiffman — Duke UniversityMolly Birnbaum — Freelance Food WriterHarold McGee — Freelance Food WriterKantha Shelke — Corvus Blue Tim Hanni — Master of Wine InstituteGeoffrey Talavera — Freelance Flavor ConsultantPeter Schieberle — Technical University of MunichThomas Hofmann — Technical University of MunichCorinna Dawid — Technical University of MunichVeronika Somoza — University of ViennaMorten Andersen — University of CopenhagenChristophe Lavalle — AgroParisTechStéphane Guichard — INRAEThierry Thomas-Danguin — INRAE Erich Leitner — Graz University of TechnologyHans-Georg Schmarr — University of HohenheimElke Pawelzik — University of GöttingenMichael Witting — Helmholtz Zentrum MünchenRalf Zimmermann — University of RostockFrancesco Capozzi — University of BolognaGiovanni Capuano — University of Naples Federico IIMaurizio Servili — University of PerugiaRosa Lo Scalzo — CREA ItalyPaolo Masella — University of Parma Fidel Toldrá — Instituto de Agroquímica y Tecnología de AlimentosMaría Dolores del Castillo — Spanish National Research CouncilDolores Coreta-Gomis — University of ValenciaJuan Fernández-García — University of GranadaAna Bayarri — University of ValenciaMarta Corredig — Aarhus UniversityMarina Heinonen — University of HelsinkiAnu Hopia — University of TurkuKees de Graaf — Wageningen University & ResearchGerry Barker — University of Leeds Jean-Marie Lehn — Max Planck Institute for Polymer ResearchWilfried Meyerhof — German Institute of Human NutritionMaik Behrens — German Institute of Human NutritionJohn Prescott — University of OtagoAnna M. Di Monaco — University of Naples Federico IICatherine Barry — University College DublinAurelio Lopez-Malo — Universidad de las Américas PueblaRosario Zamora — Institute of Advanced Chemistry of CataloniaIsabel Hernando — Polytechnic University of ValenciaDolores Torres — University of Zaragoza Jean-Pierre Cotter — International Organization of the Flavor IndustryRobert Hall — Flavor and Extract Manufacturers AssociationHervé This — AgroParisTechArielle Johnson — Independent Flavor ResearcherDave Arnold — Museum of Food and DrinkAli Bouzari — Pilot R&DPeter Barham — University of BristolFrançois Chartier — INRAEGérard Trystram — AgroParisTech