Chilled produce never really smells of anything (and 'handling the stock' in the supermarket is strongly discouraged: you might be putting your GERMS on it!)
Of course supermarket tomatoes, like pears, tend to be sold underripe because they don't travel well otherwise, which exacerbates the problem... and of course the predominant varieties sold tend to be those grown for tough skins and long shelf life rather than any other quality.

But to be fair I hardly ever buy greengrocery at the supermarket anyway, so things may have changed of recent years.