Metabolite content in 1-3 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 0.0171 ± 0.0071 (ng/gfw/hr) 29.6 cis-3-hexen-1-ol 5.3729 ± 1.1939 (ng/gfw/hr) 55 cis-3-hexenal 8.9378 ± 2.2377 (ng/gfw/hr) 63.4 beta ionone 0.0118 ± 0.002 (ng/gfw/hr) 64.5 hexyl alcohol 4.7073 ± 2.0911 (ng/gfw/hr) 84.4 1-penten-3-ol 0.5708 ± 0.0689 (ng/gfw/hr) 86.1 fructose 9.59 ± 0.441 (mg/gfw) 88.4 citric acid 2.05 ± 0.136 (mg/gfw) 89.5 trans-2-hexenal 0.4241 ± 0.089 (ng/gfw/hr) 95.5 2-isobutylthiazole 0.6761 ± 0.1818 (ng/gfw/hr) 100 cis-2-penten-1-ol 0.1455 ± 0.0253 (ng/gfw/hr) 100.9 methyl jasmonate 0.0127 ± 0.0056 (ng/gfw/hr) 105.2 malic acid 0.18 ± 0.032 (mg/gfw) 105.9 methyl benzoate 0.567 ± 0.4784 (ng/gfw/hr) 106.8 hexanal 30.4879 ± 6.2037 (ng/gfw/hr) 108.5 geranylacetone 0.3884 ± 0.0767 (ng/gfw/hr) 113.9 glucose 9.84 ± 0.446 (mg/gfw) 113.9 isobutyl acetate 0.2582 ± 0.0579 (ng/gfw/hr) 121.2 trans-2-heptenal 0.0611 ± 0.0123 (ng/gfw/hr) 123.9 benzaldehyde 0.6937 ± 0.1739 (ng/gfw/hr) 126.2 1-pentanol 0.766 ± 0.1334 (ng/gfw/hr) 126.5 phenylacetaldehyde 0.1105 ± 0.0262 (ng/gfw/hr) 135.9 6-methyl-5-hepten-2-one 2.1818 ± 0.4552 (ng/gfw/hr) 139.8 trans-2-pentenal 0.1259 ± 0.0202 (ng/gfw/hr) 140.4 1-penten-3-one 0.0607 ± 0.0102 (ng/gfw/hr) 143 benzyl alcohol 0.0759 ± 0.0223 (ng/gfw/hr) 149.2 pentanal 0.6767 ± 0.0906 (ng/gfw/hr) 154.1 3-methylbutanal 0.7836 ± 0.2097 (ng/gfw/hr) 154.9 3-methyl-1-butanol 3.2739 ± 0.9524 (ng/gfw/hr) 156.1 methyl salicylate 0.057 ± 0.0204 (ng/gfw/hr) 162.1 2-methyl-1-butanol 2.5672 ± 0.6983 (ng/gfw/hr) 177.9 isovaleronitrile 1.5968 ± 0.7074 (ng/gfw/hr) 194.8 2-methylbutanal 0.2058 ± 0.0388 (ng/gfw/hr) 237.5 2-methoxyphenol 0.0203 ± 0.0076 (ng/gfw/hr) 251.4 2-phenylethanol 0.4327 ± 0.1017 (ng/gfw/hr) 255.2