Metabolite content in 4-1 fruit at stage of red ripe
Experiment: flavor related metabolite profiling in S. pennellii IL lines (FL, Fall 2002, Greenhouse)


metabolitecontentrelative level (percent of control)
2-isobutylthiazole0.1257 + 0.0427 (ng/gfw/hr)18.6
methyl benzoate0.1047 + 0.0271 (ng/gfw/hr)19.7
1,2,3-trimethylbenzene0.0117 + 0.006 (ng/gfw/hr)20.4
benzyl alcohol0.02 + 0.006 (ng/gfw/hr)39.2
isovaleronitrile0.4063 + 0.1281 (ng/gfw/hr)49.6
phenylacetaldehyde0.0436 + 0.012 (ng/gfw/hr)53.6
hexyl alcohol3.1264 + 1.0558 (ng/gfw/hr)56.1
hexanal16.3438 + 3.4607 (ng/gfw/hr)58.2
2-methylbutanal0.053 + 0.0058 (ng/gfw/hr)61.1
2-phenylethanol0.1047 + 0.0322 (ng/gfw/hr)61.8
malic acid0.11 + 0.004 (mg/gfw)64.7
3-methylbutanal0.3478 + 0.0687 (ng/gfw/hr)68.8
benzaldehyde0.4008 + 0.1069 (ng/gfw/hr)72.9
methyl jasmonate0.0093 + 0.0027 (ng/gfw/hr)76.7
cis-3-hexen-1-ol7.7673 + 1.6822 (ng/gfw/hr)79.6
1-pentanol0.5194 + 0.1147 (ng/gfw/hr)85.7
cis-2-penten-1-ol0.1256 + 0.0259 (ng/gfw/hr)87.1
trans-2-heptenal0.0439 + 0.0084 (ng/gfw/hr)89
1-penten-3-ol0.6155 + 0.1099 (ng/gfw/hr)92.9
cis-3-hexenal13.2877 + 3.0883 (ng/gfw/hr)94.2
trans-2-hexenal0.4259 + 0.1259 (ng/gfw/hr)95.9
trans-2-pentenal0.0875 + 0.0186 (ng/gfw/hr)97.6
3-methyl-1-butanol2.0907 + 0.7233 (ng/gfw/hr)99.7
6-methyl-5-hepten-2-one1.6075 + 0.4468 (ng/gfw/hr)103
pentanal0.4679 + 0.113 (ng/gfw/hr)106.5
fructose11.68 + 0.73 (mg/gfw)107.6
citric acid2.5 + 0.306 (mg/gfw)109.2
glucose9.58 + 0.451 (mg/gfw)110.9
1-penten-3-one0.0488 + 0.0113 (ng/gfw/hr)114.9
geranylacetone0.4262 + 0.1336 (ng/gfw/hr)125
beta ionone0.0243 + 0.0143 (ng/gfw/hr)133.1
2-methoxyphenol0.0125 + 0.0034 (ng/gfw/hr)154.3
methyl salicylate0.068 + 0.0601 (ng/gfw/hr)193.3
2-methyl-1-butanol2.8247 + 0.8037 (ng/gfw/hr)195.8
isobutyl acetate1.1407 + 0.3365 (ng/gfw/hr)535.6