Metabolite content in 5-1 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)
1,2,3-trimethylbenzene0.0094 + 0.0022 (ng/gfw/hr)16.3
methyl benzoate0.2813 + 0.2215 (ng/gfw/hr)52.9
methyl jasmonate0.0064 + 0.0013 (ng/gfw/hr)53.1
trans-2-heptenal0.027 + 0.0059 (ng/gfw/hr)54.7
malic acid0.1 + 0.018 (mg/gfw)58.8
benzyl alcohol0.0364 + 0.0107 (ng/gfw/hr)71.5
hexyl alcohol4.6323 + 0.958 (ng/gfw/hr)83.1
benzaldehyde0.48 + 0.105 (ng/gfw/hr)87.3
geranylacetone0.3122 + 0.0584 (ng/gfw/hr)91.5
hexanal26.732 + 5.7971 (ng/gfw/hr)95.2
1-penten-3-ol0.6618 + 0.1345 (ng/gfw/hr)99.9
cis-3-hexen-1-ol10.5606 + 1.9609 (ng/gfw/hr)108.2
cis-2-penten-1-ol0.1576 + 0.0334 (ng/gfw/hr)109.3
6-methyl-5-hepten-2-one1.7149 + 0.3825 (ng/gfw/hr)109.8
fructose12.53 + 0.92 (mg/gfw)115.5
1-pentanol0.7105 + 0.1669 (ng/gfw/hr)117.3
cis-3-hexenal16.6226 + 4.2493 (ng/gfw/hr)117.8
trans-2-pentenal0.1103 + 0.0286 (ng/gfw/hr)123
glucose10.98 + 0.825 (mg/gfw)127.1
trans-2-hexenal0.5929 + 0.1594 (ng/gfw/hr)133.5
citric acid3.11 + 0.205 (mg/gfw)135.8
pentanal0.6536 + 0.1486 (ng/gfw/hr)148.8
beta ionone0.0273 + 0.0172 (ng/gfw/hr)149.8
2-isobutylthiazole1.0709 + 0.2833 (ng/gfw/hr)158.5
3-methylbutanal0.8354 + 0.2343 (ng/gfw/hr)165.2
methyl salicylate0.0651 + 0.0412 (ng/gfw/hr)185
1-penten-3-one0.079 + 0.021 (ng/gfw/hr)186.2
phenylacetaldehyde0.1572 + 0.0532 (ng/gfw/hr)193.3
3-methyl-1-butanol4.0688 + 1.214 (ng/gfw/hr)194
2-phenylethanol0.3394 + 0.1023 (ng/gfw/hr)200.1
isobutyl acetate0.5776 + 0.1224 (ng/gfw/hr)271.2
2-methylbutanal0.2856 + 0.0588 (ng/gfw/hr)329.5
isovaleronitrile2.989 + 0.6201 (ng/gfw/hr)364.6
2-methyl-1-butanol6.8263 + 1.2575 (ng/gfw/hr)473.1
2-methoxyphenol0.0385 + 0.0078 (ng/gfw/hr)476.9