Metabolite content in 3-5 fruit at stage of red ripe
Experiment: flavor related metabolite profiling in S. pennellii IL lines (FL, Spring 2004, Field)


metabolitecontentrelative level (percent of control)
6-methyl-5-hepten-2-one1.98 + 0.52 (ng/gfw/hr)24
hexyl alcohol12.02 + 3.39 (ng/gfw/hr)30.4
geranylacetone0.94 + 0.17 (ng/gfw/hr)31
isobutyl acetate0.59 + 0.18 (ng/gfw/hr)41.5
trans-2-hexenal2.07 + 0.45 (ng/gfw/hr)43.7
trans-2-cis-6-nonadienal0.009 + 0.003 (ng/gfw/hr)55.7
hexanal71.1 + 27.8 (ng/gfw/hr)55.8
cis-3-hexen-1-ol27.14 + 4.36 (ng/gfw/hr)56.2
trans-2-heptenal0.43 + 0.07 (ng/gfw/hr)58.2
citral #20.28 + 0.07 (ng/gfw/hr)77.1
methyl benzoate0.39 + 0.07 (ng/gfw/hr)78.4
methyl jasmonate0.03 + 0.006 (ng/gfw/hr)84.6
1,2,3-trimethylbenzene0.012 + 0.005 (ng/gfw/hr)87.9
1-pentanol3.65 + 0.84 (ng/gfw/hr)87.9
pentanal2.93 + 0.15 (ng/gfw/hr)88.6
phenylacetaldehyde0.26 + 0.06 (ng/gfw/hr)94
beta ionone0.018 + 0.001 (ng/gfw/hr)95.3
2-isobutylthiazole3.54 + 1.24 (ng/gfw/hr)100.8
trans-2-pentenal0.97 + 0.27 (ng/gfw/hr)102.3
beta damascenone0.002 + (ng/gfw/hr)103.4
1-penten-3-ol2.71 + 0.31 (ng/gfw/hr)105.1
3-methylbutanal4.82 + 0.67 (ng/gfw/hr)106.1
3-methyl-1-butanol20.52 + 6.08 (ng/gfw/hr)110.5
2-methyl-1-butanol8.56 + 1.27 (ng/gfw/hr)118.3
benzaldehyde2.98 + 0.26 (ng/gfw/hr)131.3
2-phenylethanol1.18 + 0.2 (ng/gfw/hr)137.1
benzyl alcohol0.46 + 0.15 (ng/gfw/hr)138.7
isovaleronitrile2.61 + 0.88 (ng/gfw/hr)140.3
cis-3-hexenal63.82 + 39.12 (ng/gfw/hr)146.1
2-methylbutanal1.87 + 0.38 (ng/gfw/hr)174.6
cis-2-penten-1-ol0.66 + 0.16 (ng/gfw/hr)176.3
1-penten-3-one0.66 + 0.24 (ng/gfw/hr)240.7
methyl salicylate0.54 + 0.21 (ng/gfw/hr)1859.6
2-methoxyphenol1.33 + 1.02 (ng/gfw/hr)2217.2