Metabolite content in 5-2 fruit at stage of red ripe
Experiment: flavor related metabolite profiling in S. pennellii IL lines (FL, Fall 2003, Field)


metabolitecontentrelative level (percent of control)
beta damascenone0.0068 + 0.0014 (ng/gfw/hr)14.3
methyl benzoate0.5234 + 0.3568 (ng/gfw/hr)19.3
phenylacetaldehyde0.0738 + 0.0622 (ng/gfw/hr)58.5
1,2,3-trimethylbenzene0.0288 + 0.003 (ng/gfw/hr)64.6
beta ionone0.0129 + 0.0035 (ng/gfw/hr)75.7
2-phenylethanol0.0053 + 0.0005 (ng/gfw/hr)77.4
trans-2-heptenal0.1389 + 0.0067 (ng/gfw/hr)83.1
malic acid0.23 + 0.02 (mg/gfw)88.1
benzaldehyde1.2483 + 0.6707 (ng/gfw/hr)104.4
trans-2-cis-6-nonadienal0.0134 + 0.0046 (ng/gfw/hr)107.7
3-methyl-1-butanol16.6761 + 6.7535 (ng/gfw/hr)112.8
citric acid2.34 + 0.07 (mg/gfw)123.9
soluble solids3.3 + (Brix)124.5
isovaleronitrile2.1377 + 0.8122 (ng/gfw/hr)156.4
isobutyl acetate1.5712 + 0.5697 (ng/gfw/hr)158.6
2-methoxyphenol0.017 + 0.0082 (ng/gfw/hr)161.8
1-penten-3-ol4.2465 + 0.8873 (ng/gfw/hr)189.5
3-methylbutanal9.9983 + 3.0837 (ng/gfw/hr)207.1
trans-2-pentenal1.575 + 0.6448 (ng/gfw/hr)240.1
cis-2-penten-1-ol0.1117 + 0.0353 (ng/gfw/hr)273.5
2-methylbutanal1.1565 + 0.3691 (ng/gfw/hr)285.6
pentanal4.4108 + 1.074 (ng/gfw/hr)311.7
2-isobutylthiazole1.8587 + 0.886 (ng/gfw/hr)319.2
benzyl alcohol0.1365 + 0.0726 (ng/gfw/hr)322
methyl jasmonate0.0744 + 0.0479 (ng/gfw/hr)328.3
cis-3-hexen-1-ol34.9383 + 14.15 (ng/gfw/hr)331.1
hexyl alcohol6.1473 + 3.5992 (ng/gfw/hr)334.5
2-methyl-1-butanol7.3846 + 3.8393 (ng/gfw/hr)377.8
6-methyl-5-hepten-2-one2.1279 + 1.3269 (ng/gfw/hr)401.9
hexanal83.7863 + 29.4507 (ng/gfw/hr)455.8
1-pentanol0.6683 + 0.0713 (ng/gfw/hr)546.7
geranylacetone0.4903 + 0.4692 (ng/gfw/hr)588.8
cis-3-hexenal101.789 + 32.5527 (ng/gfw/hr)707.4
trans-2-hexenal0.9665 + 0.3422 (ng/gfw/hr)814.6
1-penten-3-one0.2486 + 0.088 (ng/gfw/hr)997.6