Metabolite content in 7-5 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)
trans-2-hexenal3.17 + 1.42 (ng/gfw/hr)66.9
6-methyl-5-hepten-2-one5.56 + 2.01 (ng/gfw/hr)67.3
2-methoxyphenol0.04 + 0.01 (ng/gfw/hr)69.5
2-methylbutanal0.77 + 0.15 (ng/gfw/hr)71.8
citral #20.28 + 0.08 (ng/gfw/hr)78.2
methyl jasmonate0.029 + 0.009 (ng/gfw/hr)79.9
hexanal108.21 + 28.7 (ng/gfw/hr)84.9
hexyl alcohol34.11 + 13 (ng/gfw/hr)86.3
geranylacetone2.83 + 0.92 (ng/gfw/hr)93.5
methyl benzoate0.47 + 0.16 (ng/gfw/hr)93.7
beta damascenone0.002 + 0.001 (ng/gfw/hr)95.5
cis-3-hexen-1-ol46.68 + 11.17 (ng/gfw/hr)96.6
trans-2-cis-6-nonadienal0.015 + 0.004 (ng/gfw/hr)97.5
pentanal3.25 + 0.53 (ng/gfw/hr)98.1
isobutyl acetate1.49 + 0.39 (ng/gfw/hr)104.7
cis-3-hexenal47.06 + 22.28 (ng/gfw/hr)107.8
1-penten-3-ol2.8 + 0.47 (ng/gfw/hr)108.5
2-methyl-1-butanol8.16 + 1.85 (ng/gfw/hr)112.7
benzaldehyde2.85 + 0.67 (ng/gfw/hr)125.5
citric acid5.04 + 0.616 (mg/gfw)133
1-pentanol5.64 + 1.31 (ng/gfw/hr)136
phenylacetaldehyde0.37 + 0.11 (ng/gfw/hr)137.8
malic acid0.44 + 0.05 (mg/gfw)138.8
trans-2-pentenal1.39 + 0.32 (ng/gfw/hr)146.4
2-phenylethanol1.29 + 0.37 (ng/gfw/hr)148.8
1-penten-3-one0.44 + 0.1 (ng/gfw/hr)160.8
isovaleronitrile3.16 + 0.79 (ng/gfw/hr)170
trans-2-heptenal1.25 + 0.3 (ng/gfw/hr)171.4
1,2,3-trimethylbenzene0.025 + 0.019 (ng/gfw/hr)178.3
3-methylbutanal8.53 + 1.98 (ng/gfw/hr)188
benzyl alcohol0.63 + 0.06 (ng/gfw/hr)188.2
cis-2-penten-1-ol0.7 + 0.21 (ng/gfw/hr)188.8
beta ionone0.044 + 0.01 (ng/gfw/hr)239.2
2-isobutylthiazole8.81 + 2.01 (ng/gfw/hr)251
3-methyl-1-butanol50.41 + 13.02 (ng/gfw/hr)271.4
methyl salicylate0.83 + 0.79 (ng/gfw/hr)2874.2