Metabolite content in 9-3-2 fruit at stage of red ripe Experiment: flavor related metabolite profiling in S. pennellii IL lines (FL, Spring 2004, Field) metabolite content relative level (percent of control) 1,2,3-trimethylbenzene 0.005 + 0.002 (ng/gfw/hr) 38.2 6-methyl-5-hepten-2-one 4.52 + 0.74 (ng/gfw/hr) 54.8 hexyl alcohol 23.59 + 4.31 (ng/gfw/hr) 59.7 isobutyl acetate 0.85 + 0.14 (ng/gfw/hr) 59.8 methyl jasmonate 0.023 + 0.008 (ng/gfw/hr) 65.1 trans-2-cis-6-nonadienal 0.01 + 0.002 (ng/gfw/hr) 66.2 geranylacetone 2.31 + 0.35 (ng/gfw/hr) 76.1 cis-3-hexen-1-ol 44.51 + 3.56 (ng/gfw/hr) 92.1 beta ionone 0.018 + 0.004 (ng/gfw/hr) 97.2 methyl benzoate 0.49 + 0.24 (ng/gfw/hr) 97.5 malic acid 0.32 + (mg/gfw) 98.5 trans-2-hexenal 4.77 + 1.19 (ng/gfw/hr) 100.5 hexanal 130.09 + 21.59 (ng/gfw/hr) 102 citric acid 4.08 + (mg/gfw) 107.7 1-pentanol 5.3 + 0.53 (ng/gfw/hr) 127.9 trans-2-heptenal 0.95 + 0.2 (ng/gfw/hr) 130.1 beta damascenone 0.002 + 0.001 (ng/gfw/hr) 131.6 1-penten-3-ol 3.41 + 0.21 (ng/gfw/hr) 132.3 2-methoxyphenol 0.08 + 0.03 (ng/gfw/hr) 136.7 2-methyl-1-butanol 10.04 + 1.25 (ng/gfw/hr) 138.9 2-methylbutanal 1.55 + 0.18 (ng/gfw/hr) 144.6 cis-3-hexenal 65.43 + 9.1 (ng/gfw/hr) 149.8 methyl salicylate 0.04 + 0.01 (ng/gfw/hr) 154.9 pentanal 5.52 + 0.63 (ng/gfw/hr) 166.7 2-isobutylthiazole 6.29 + 1.36 (ng/gfw/hr) 179.2 benzyl alcohol 0.6 + 0.12 (ng/gfw/hr) 179.7 benzaldehyde 4.25 + 1.28 (ng/gfw/hr) 187 2-phenylethanol 1.65 + 0.58 (ng/gfw/hr) 190.7 trans-2-pentenal 1.87 + 0.28 (ng/gfw/hr) 196.4 phenylacetaldehyde 0.55 + 0.15 (ng/gfw/hr) 201.3 citral #2 0.79 + 0.45 (ng/gfw/hr) 221.3 cis-2-penten-1-ol 0.85 + 0.11 (ng/gfw/hr) 228.4 1-penten-3-one 0.81 + 0.26 (ng/gfw/hr) 296.1 3-methyl-1-butanol 57.41 + 9.72 (ng/gfw/hr) 309.1 3-methylbutanal 17.68 + 4.23 (ng/gfw/hr) 389.5 isovaleronitrile 9.67 + 2.51 (ng/gfw/hr) 520.4