Metabolite content in 1-1 fruit at stage of red ripe Experiment: flavor related metabolite profiling in S. pennellii IL lines (FL, Fall 2002, Greenhouse) metabolite content relative level (percent of control) 1,2,3-trimethylbenzene 0.007 ± 0.0016 (ng/gfw/hr) 12.1 trans-2-hexenal 0.1476 ± 0.0246 (ng/gfw/hr) 33.2 hexyl alcohol 1.9384 ± 0.4343 (ng/gfw/hr) 34.8 isovaleronitrile 0.3094 ± 0.0586 (ng/gfw/hr) 37.7 hexanal 10.7053 ± 1.9693 (ng/gfw/hr) 38.1 benzyl alcohol 0.0214 ± 0.0065 (ng/gfw/hr) 42.1 phenylacetaldehyde 0.0372 ± 0.0096 (ng/gfw/hr) 45.8 beta ionone 0.0093 ± 0.0011 (ng/gfw/hr) 51 3-methyl-1-butanol 1.0872 ± 0.2144 (ng/gfw/hr) 51.8 cis-3-hexen-1-ol 5.0659 ± 1.0849 (ng/gfw/hr) 51.9 geranylacetone 0.1772 ± 0.047 (ng/gfw/hr) 52 6-methyl-5-hepten-2-one 0.8374 ± 0.2655 (ng/gfw/hr) 53.6 2-isobutylthiazole 0.3813 ± 0.1022 (ng/gfw/hr) 56.4 cis-3-hexenal 8.0465 ± 1.5969 (ng/gfw/hr) 57 1-pentanol 0.3468 ± 0.0511 (ng/gfw/hr) 57.3 3-methylbutanal 0.2928 ± 0.0507 (ng/gfw/hr) 57.9 benzaldehyde 0.3412 ± 0.0618 (ng/gfw/hr) 62.1 methyl benzoate 0.3321 ± 0.2631 (ng/gfw/hr) 62.5 2-methyl-1-butanol 0.9192 ± 0.1767 (ng/gfw/hr) 63.7 cis-2-penten-1-ol 0.0936 ± 0.0136 (ng/gfw/hr) 64.9 2-phenylethanol 0.1212 ± 0.0378 (ng/gfw/hr) 71.5 trans-2-heptenal 0.0353 ± 0.0034 (ng/gfw/hr) 71.5 2-methylbutanal 0.0697 ± 0.0085 (ng/gfw/hr) 80.5 trans-2-pentenal 0.0734 ± 0.0126 (ng/gfw/hr) 81.9 1-penten-3-ol 0.5449 ± 0.0796 (ng/gfw/hr) 82.2 pentanal 0.3651 ± 0.0448 (ng/gfw/hr) 83.1 isobutyl acetate 0.1837 ± 0.0511 (ng/gfw/hr) 86.2 methyl jasmonate 0.0127 ± 0.0054 (ng/gfw/hr) 105.3 1-penten-3-one 0.0469 ± 0.0065 (ng/gfw/hr) 110.5 glucose 9.86 ± 0.656 (mg/gfw) 114.1 malic acid 0.2 ± 0.018 (mg/gfw) 117.6 fructose 12.87 ± 1.364 (mg/gfw) 118.6 citric acid 2.82 ± 0.111 (mg/gfw) 123.1 methyl salicylate 0.0927 ± 0.0439 (ng/gfw/hr) 263.5 2-methoxyphenol 0.0291 ± 0.0157 (ng/gfw/hr) 360.1