Metabolite content in 12-4-1 fruit at stage of red ripe
Experiment: flavor related metabolite profiling in S. pennellii IL lines (FL, Spring 2003, Field)


metabolitecontentrelative level (percent of control)
2-methylbutanal0.1021 + 0.0293 (ng/gfw/hr)22
phenylacetaldehyde0.023 + 0.0107 (ng/gfw/hr)25.5
2-isobutylthiazole1.0276 + 0.4621 (ng/gfw/hr)30.2
cis-3-hexenal9.0579 + 2.2406 (ng/gfw/hr)36.5
isovaleronitrile0.5459 + 0.2265 (ng/gfw/hr)36.6
1-penten-3-ol0.8748 + 0.2305 (ng/gfw/hr)38.2
2-methyl-1-butanol3.0055 + 1.7705 (ng/gfw/hr)38.4
3-methylbutanal1.1086 + 0.4492 (ng/gfw/hr)41.4
3-methyl-1-butanol4.3521 + 1.5302 (ng/gfw/hr)43.7
benzaldehyde0.662 + 0.3885 (ng/gfw/hr)45.2
trans-2-pentenal0.1737 + 0.0415 (ng/gfw/hr)47
pentanal1.3621 + 0.398 (ng/gfw/hr)48.9
cis-3-hexen-1-ol23.7098 + 11.0906 (ng/gfw/hr)50.5
trans-2-hexenal0.6914 + 0.3149 (ng/gfw/hr)50.6
1-penten-3-one0.0552 + 0.0274 (ng/gfw/hr)51
hexanal44.6479 + 11.894 (ng/gfw/hr)54.7
cis-2-penten-1-ol0.1362 + 0.0553 (ng/gfw/hr)56.7
methyl benzoate0.2768 + 0.1241 (ng/gfw/hr)56.8
2-phenylethanol0.01 + 0.002 (ng/gfw/hr)57.2
1-pentanol2.4119 + 1.48 (ng/gfw/hr)60.9
isobutyl acetate0.6701 + 0.4005 (ng/gfw/hr)64.6
hexyl alcohol19.1638 + 10.4495 (ng/gfw/hr)66.3
benzyl alcohol0.0573 + 0.0321 (ng/gfw/hr)75.6
methyl jasmonate0.0319 + 0.011 (ng/gfw/hr)78.6
6-methyl-5-hepten-2-one5.2727 + 3.185 (ng/gfw/hr)81.4
geranylacetone1.9443 + 1.1691 (ng/gfw/hr)85.3
citric acid1.57 + 0.075 (mg/gfw)87.5
trans-2-heptenal0.156 + 0.0301 (ng/gfw/hr)91.2
malic acid0.28 + 0.042 (mg/gfw)100.7
beta ionone0.0266 + 0.0036 (ng/gfw/hr)101.9
1,2,3-trimethylbenzene0.0256 + 0.0054 (ng/gfw/hr)107.3
methyl salicylate4.6392 + 0.2049 (ng/gfw/hr)144
2-methoxyphenol0.0233 + 0.0128 (ng/gfw/hr)157.7