Metabolite content in 5-1 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 0.0094 ± 0.0022 (ng/gfw/hr) 16.3 methyl benzoate 0.2813 ± 0.2215 (ng/gfw/hr) 52.9 methyl jasmonate 0.0064 ± 0.0013 (ng/gfw/hr) 53.1 trans-2-heptenal 0.027 ± 0.0059 (ng/gfw/hr) 54.7 malic acid 0.1 ± 0.018 (mg/gfw) 58.8 benzyl alcohol 0.0364 ± 0.0107 (ng/gfw/hr) 71.5 hexyl alcohol 4.6323 ± 0.958 (ng/gfw/hr) 83.1 benzaldehyde 0.48 ± 0.105 (ng/gfw/hr) 87.3 geranylacetone 0.3122 ± 0.0584 (ng/gfw/hr) 91.5 hexanal 26.732 ± 5.7971 (ng/gfw/hr) 95.2 1-penten-3-ol 0.6618 ± 0.1345 (ng/gfw/hr) 99.9 cis-3-hexen-1-ol 10.5606 ± 1.9609 (ng/gfw/hr) 108.2 cis-2-penten-1-ol 0.1576 ± 0.0334 (ng/gfw/hr) 109.3 6-methyl-5-hepten-2-one 1.7149 ± 0.3825 (ng/gfw/hr) 109.8 fructose 12.53 ± 0.92 (mg/gfw) 115.5 1-pentanol 0.7105 ± 0.1669 (ng/gfw/hr) 117.3 cis-3-hexenal 16.6226 ± 4.2493 (ng/gfw/hr) 117.8 trans-2-pentenal 0.1103 ± 0.0286 (ng/gfw/hr) 123 glucose 10.98 ± 0.825 (mg/gfw) 127.1 trans-2-hexenal 0.5929 ± 0.1594 (ng/gfw/hr) 133.5 citric acid 3.11 ± 0.205 (mg/gfw) 135.8 pentanal 0.6536 ± 0.1486 (ng/gfw/hr) 148.8 beta ionone 0.0273 ± 0.0172 (ng/gfw/hr) 149.8 2-isobutylthiazole 1.0709 ± 0.2833 (ng/gfw/hr) 158.5 3-methylbutanal 0.8354 ± 0.2343 (ng/gfw/hr) 165.2 methyl salicylate 0.0651 ± 0.0412 (ng/gfw/hr) 185 1-penten-3-one 0.079 ± 0.021 (ng/gfw/hr) 186.2 phenylacetaldehyde 0.1572 ± 0.0532 (ng/gfw/hr) 193.3 3-methyl-1-butanol 4.0688 ± 1.214 (ng/gfw/hr) 194 2-phenylethanol 0.3394 ± 0.1023 (ng/gfw/hr) 200.1 isobutyl acetate 0.5776 ± 0.1224 (ng/gfw/hr) 271.2 2-methylbutanal 0.2856 ± 0.0588 (ng/gfw/hr) 329.5 isovaleronitrile 2.989 ± 0.6201 (ng/gfw/hr) 364.6 2-methyl-1-butanol 6.8263 ± 1.2575 (ng/gfw/hr) 473.1 2-methoxyphenol 0.0385 ± 0.0078 (ng/gfw/hr) 476.9