Metabolite content in 4-1 fruit at stage of red ripe Experiment: flavor related metabolite profiling in S. pennellii IL lines (FL, Spring 2003, Field) metabolite content relative level (percent of control) methyl salicylate 1.1634 ± 0.9581 (ng/gfw/hr) 36.1 phenylacetaldehyde 0.0396 ± 0.037 (ng/gfw/hr) 43.8 2-isobutylthiazole 1.5358 ± 0.8708 (ng/gfw/hr) 45.2 isovaleronitrile 0.7925 ± 0.3209 (ng/gfw/hr) 53.1 beta ionone 0.0204 ± 0.0016 (ng/gfw/hr) 78.3 2-methylbutanal 0.4592 ± 0.114 (ng/gfw/hr) 99 methyl jasmonate 0.0407 ± 0.0073 (ng/gfw/hr) 100.2 1-penten-3-ol 2.4319 ± 0.3292 (ng/gfw/hr) 106.3 citric acid 2.01 ± 0.137 (mg/gfw) 112.5 malic acid 0.32 ± 0.03 (mg/gfw) 112.8 2-methoxyphenol 0.0184 ± 0.0029 (ng/gfw/hr) 124.8 trans-2-heptenal 0.2186 ± 0.0779 (ng/gfw/hr) 127.8 geranylacetone 2.9205 ± 1.4538 (ng/gfw/hr) 128.1 hexanal 110.599 ± 44.2705 (ng/gfw/hr) 135.6 cis-3-hexenal 33.8401 ± 11.6554 (ng/gfw/hr) 136.3 cis-2-penten-1-ol 0.3402 ± 0.0521 (ng/gfw/hr) 141.6 6-methyl-5-hepten-2-one 9.1793 ± 2.8955 (ng/gfw/hr) 141.7 trans-2-hexenal 2.0165 ± 0.2765 (ng/gfw/hr) 147.5 cis-3-hexen-1-ol 69.4352 ± 19.6361 (ng/gfw/hr) 148 1-pentanol 6.0899 ± 0.6162 (ng/gfw/hr) 153.8 pentanal 4.2927 ± 0.4702 (ng/gfw/hr) 154.1 hexyl alcohol 53.7826 ± 24.0162 (ng/gfw/hr) 186 benzaldehyde 2.9153 ± 1.8884 (ng/gfw/hr) 199 2-methyl-1-butanol 15.5706 ± 3.9622 (ng/gfw/hr) 199.1 trans-2-pentenal 0.7477 ± 0.195 (ng/gfw/hr) 202.3 1,2,3-trimethylbenzene 0.0602 ± 0.0404 (ng/gfw/hr) 251.9 3-methylbutanal 7.0083 ± 1.2147 (ng/gfw/hr) 261.8 isobutyl acetate 3.1797 ± 0.9856 (ng/gfw/hr) 306.6 methyl benzoate 1.5296 ± 0.9318 (ng/gfw/hr) 313.8 1-penten-3-one 0.4505 ± 0.2177 (ng/gfw/hr) 415.7 benzyl alcohol 0.3592 ± 0.2165 (ng/gfw/hr) 473.7 2-phenylethanol 0.0847 ± 0.0823 (ng/gfw/hr) 487.1 3-methyl-1-butanol 64.7642 ± 37.9579 (ng/gfw/hr) 650.2