Metabolite content in 12-2 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)
isovaleronitrile0.029 + 0.0067 (ng/gfw/hr)2.1
methyl benzoate0.2021 + 0.0584 (ng/gfw/hr)7.4
phenylacetaldehyde0.0143 + 0.0047 (ng/gfw/hr)11.3
beta damascenone0.0077 + 0.0023 (ng/gfw/hr)16.2
geranylacetone0.02 + 0.0068 (ng/gfw/hr)24.1
6-methyl-5-hepten-2-one0.1832 + 0.0849 (ng/gfw/hr)34.6
trans-2-cis-6-nonadienal0.0052 + 0.0011 (ng/gfw/hr)42.1
2-isobutylthiazole0.3024 + 0.0765 (ng/gfw/hr)51.9
benzaldehyde0.6384 + 0.1283 (ng/gfw/hr)53.4
2-methoxyphenol0.0061 + 0.0017 (ng/gfw/hr)58
hexyl alcohol1.5198 + 0.7825 (ng/gfw/hr)82.7
cis-3-hexen-1-ol10.5801 + 4.9421 (ng/gfw/hr)100.3
beta ionone0.0171 + 0.001 (ng/gfw/hr)100.6
1,2,3-trimethylbenzene0.045 + 0.0024 (ng/gfw/hr)100.9
2-phenylethanol0.0071 + 0.0018 (ng/gfw/hr)104
trans-2-heptenal0.1747 + 0.0173 (ng/gfw/hr)104.5
isobutyl acetate1.0571 + 0.404 (ng/gfw/hr)106.7
soluble solids3.03 + 0.203 (Brix)114.5
2-methyl-1-butanol2.2986 + 0.8818 (ng/gfw/hr)117.6
malic acid0.32 + 0.035 (mg/gfw)119.3
benzyl alcohol0.0519 + 0.0169 (ng/gfw/hr)122.5
hexanal25.1926 + 0.3538 (ng/gfw/hr)137
citric acid2.67 + 0.271 (mg/gfw)141.6
2-methylbutanal0.5745 + 0.1091 (ng/gfw/hr)141.9
methyl jasmonate0.0344 + 0.0105 (ng/gfw/hr)151.8
trans-2-hexenal0.203 + 0.0465 (ng/gfw/hr)171.1
3-methyl-1-butanol28.5099 + 16.1818 (ng/gfw/hr)192.9
cis-3-hexenal28.3129 + 5.2993 (ng/gfw/hr)196.8
3-methylbutanal10.0453 + 2.6808 (ng/gfw/hr)208
1-penten-3-ol5.1933 + 1.204 (ng/gfw/hr)231.8
pentanal4.2705 + 1.2128 (ng/gfw/hr)301.8
trans-2-pentenal2.0497 + 0.8762 (ng/gfw/hr)312.5
cis-2-penten-1-ol0.1538 + 0.0652 (ng/gfw/hr)376.4
1-pentanol1.0631 + 0.4956 (ng/gfw/hr)869.7
1-penten-3-one0.7692 + 0.2557 (ng/gfw/hr)3086.1