Metabolite content in 1-4 fruit at stage of red ripe Experiment: flavor related metabolite profiling in S. pennellii IL lines (FL, Fall 2002, Greenhouse) metabolite content relative level (percent of control) 2-methyl-1-butanol 0.7671 + 0.2295 (ng/gfw/hr) 53.2 isovaleronitrile 0.5213 + 0.1756 (ng/gfw/hr) 63.6 1,2,3-trimethylbenzene 0.0374 + 0.0205 (ng/gfw/hr) 64.9 cis-3-hexenal 9.2372 + 1.2516 (ng/gfw/hr) 65.5 cis-2-penten-1-ol 0.1051 + 0.0133 (ng/gfw/hr) 72.9 3-methylbutanal 0.3697 + 0.0651 (ng/gfw/hr) 73.1 beta ionone 0.0137 + 0.0007 (ng/gfw/hr) 75.3 1-penten-3-ol 0.5011 + 0.068 (ng/gfw/hr) 75.6 benzyl alcohol 0.0385 + 0.0157 (ng/gfw/hr) 75.7 3-methyl-1-butanol 1.6065 + 0.2853 (ng/gfw/hr) 76.6 trans-2-heptenal 0.0413 + 0.0106 (ng/gfw/hr) 83.7 cis-3-hexen-1-ol 8.2338 + 1.6239 (ng/gfw/hr) 84.3 hexanal 24.2214 + 5.8003 (ng/gfw/hr) 86.2 citric acid 2.25 + 0.558 (mg/gfw) 98.3 malic acid 0.17 + 0.008 (mg/gfw) 100 trans-2-hexenal 0.4486 + 0.0761 (ng/gfw/hr) 101 fructose 11.01 + 0.433 (mg/gfw) 101.5 1-pentanol 0.6386 + 0.1766 (ng/gfw/hr) 105.4 methyl jasmonate 0.0127 + 0.0016 (ng/gfw/hr) 105.5 6-methyl-5-hepten-2-one 1.7044 + 0.3707 (ng/gfw/hr) 109.2 2-isobutylthiazole 0.745 + 0.1771 (ng/gfw/hr) 110.2 glucose 9.66 + 0.486 (mg/gfw) 111.8 trans-2-pentenal 0.1027 + 0.0177 (ng/gfw/hr) 114.5 hexyl alcohol 6.5025 + 2.5827 (ng/gfw/hr) 116.6 pentanal 0.533 + 0.0812 (ng/gfw/hr) 121.4 2-methylbutanal 0.1085 + 0.0185 (ng/gfw/hr) 125.1 1-penten-3-one 0.0566 + 0.0126 (ng/gfw/hr) 133.4 phenylacetaldehyde 0.1112 + 0.0293 (ng/gfw/hr) 136.7 benzaldehyde 0.8733 + 0.2369 (ng/gfw/hr) 158.9 geranylacetone 0.5852 + 0.1091 (ng/gfw/hr) 171.6 2-phenylethanol 0.3238 + 0.0816 (ng/gfw/hr) 191 methyl benzoate 2.0881 + 0.4739 (ng/gfw/hr) 393.1 methyl salicylate 0.2805 + 0.0801 (ng/gfw/hr) 797 isobutyl acetate 2.5461 + 0.4939 (ng/gfw/hr) 1195.5 2-methoxyphenol 0.3393 + 0.0518 (ng/gfw/hr) 4199