Metabolite content in 11-4 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)
phenylacetaldehyde0.013 + 0.0093 (ng/gfw/hr)10.3
beta damascenone0.0056 + 0.0005 (ng/gfw/hr)11.7
methyl benzoate0.6229 + 0.1436 (ng/gfw/hr)22.9
isovaleronitrile0.4265 + 0.032 (ng/gfw/hr)31.2
2-phenylethanol0.0049 + 0.0036 (ng/gfw/hr)71.6
isobutyl acetate0.7749 + 0.1491 (ng/gfw/hr)78.2
2-methoxyphenol0.009 + 0.003 (ng/gfw/hr)86
2-methyl-1-butanol1.7432 + 0.2855 (ng/gfw/hr)89.2
trans-2-cis-6-nonadienal0.0123 + 0.0033 (ng/gfw/hr)99
soluble solids3.1 + 0.1 (Brix)117
citric acid2.51 + 0.076 (mg/gfw)133.2
trans-2-heptenal0.2412 + 0.0782 (ng/gfw/hr)144.2
3-methyl-1-butanol21.9665 + 4.2377 (ng/gfw/hr)148.6
1,2,3-trimethylbenzene0.0663 + 0.0154 (ng/gfw/hr)148.8
malic acid0.4 + 0.107 (mg/gfw)151.5
beta ionone0.0269 + 0.0055 (ng/gfw/hr)158.4
methyl jasmonate0.0373 + 0.0059 (ng/gfw/hr)164.5
trans-2-pentenal1.1711 + 0.466 (ng/gfw/hr)178.5
benzaldehyde2.2671 + 0.6677 (ng/gfw/hr)189.6
1-penten-3-ol4.2568 + 0.2341 (ng/gfw/hr)190
2-isobutylthiazole1.1134 + 0.4597 (ng/gfw/hr)191.2
3-methylbutanal11.8986 + 4.0539 (ng/gfw/hr)246.4
hexyl alcohol4.9684 + 1.5366 (ng/gfw/hr)270.3
pentanal3.8559 + 0.2994 (ng/gfw/hr)272.5
cis-3-hexen-1-ol29.1791 + 8.8737 (ng/gfw/hr)276.5
6-methyl-5-hepten-2-one1.5346 + 1.1848 (ng/gfw/hr)289.9
cis-2-penten-1-ol0.1191 + 0.0802 (ng/gfw/hr)291.6
2-methylbutanal1.1947 + 0.136 (ng/gfw/hr)295
hexanal63.9146 + 20.5831 (ng/gfw/hr)347.7
1-pentanol0.5155 + 0.0102 (ng/gfw/hr)421.7
cis-3-hexenal74.272 + 25.6932 (ng/gfw/hr)516.1
trans-2-hexenal0.6268 + 0.3229 (ng/gfw/hr)528.3
benzyl alcohol0.2289 + 0.1015 (ng/gfw/hr)540.1
geranylacetone0.6826 + 0.1028 (ng/gfw/hr)819.7
1-penten-3-one0.5277 + 0.4886 (ng/gfw/hr)2117.2