Metabolite content in 7-3 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)
trans-2-hexenal1.41 + 0.29 (ng/gfw/hr)29.8
hexyl alcohol14.77 + 5.46 (ng/gfw/hr)37.4
hexanal53.48 + 12.88 (ng/gfw/hr)41.9
6-methyl-5-hepten-2-one4.02 + 1.11 (ng/gfw/hr)48.6
cis-3-hexenal22.92 + 3.8 (ng/gfw/hr)52.5
cis-3-hexen-1-ol27.13 + 6.73 (ng/gfw/hr)56.2
geranylacetone1.72 + 0.33 (ng/gfw/hr)56.9
2-isobutylthiazole2.27 + 0.83 (ng/gfw/hr)64.7
methyl benzoate0.34 + 0.04 (ng/gfw/hr)67.9
trans-2-cis-6-nonadienal0.011 + 0.003 (ng/gfw/hr)68.6
2-phenylethanol0.63 + 0.13 (ng/gfw/hr)73.1
isobutyl acetate1.15 + 0.39 (ng/gfw/hr)81.2
benzaldehyde1.94 + 0.08 (ng/gfw/hr)85.4
phenylacetaldehyde0.25 + 0.06 (ng/gfw/hr)91.9
methyl jasmonate0.035 + 0.015 (ng/gfw/hr)96.7
benzyl alcohol0.34 + 0.08 (ng/gfw/hr)102.3
1,2,3-trimethylbenzene0.015 + 0.007 (ng/gfw/hr)105.2
malic acid0.34 + 0.089 (mg/gfw)106.3
citric acid4.29 + 1.137 (mg/gfw)113.1
beta damascenone0.002 + 0.001 (ng/gfw/hr)113.8
2-methylbutanal1.23 + 0.34 (ng/gfw/hr)115.1
citral #20.43 + 0.09 (ng/gfw/hr)120.4
3-methylbutanal5.75 + 1.88 (ng/gfw/hr)126.6
3-methyl-1-butanol24.38 + 7.72 (ng/gfw/hr)131.2
beta ionone0.025 + 0.004 (ng/gfw/hr)134.1
trans-2-heptenal0.99 + 0.17 (ng/gfw/hr)134.9
1-pentanol5.65 + 0.62 (ng/gfw/hr)136.2
pentanal4.82 + 0.71 (ng/gfw/hr)145.5
2-methyl-1-butanol11.49 + 2.46 (ng/gfw/hr)158.9
1-penten-3-ol5.18 + 0.79 (ng/gfw/hr)201
trans-2-pentenal2.01 + 0.37 (ng/gfw/hr)211.9
cis-2-penten-1-ol0.96 + 0.07 (ng/gfw/hr)258.4
1-penten-3-one0.93 + 0.16 (ng/gfw/hr)341.8
isovaleronitrile7.42 + 3.72 (ng/gfw/hr)399.3
2-methoxyphenol0.55 + 0.16 (ng/gfw/hr)912.2
methyl salicylate1.29 + 0.47 (ng/gfw/hr)4449.3