Metabolite content in 5-1 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) malic acid 0.21 ± 0.069 (mg/gfw) 75.2 methyl jasmonate 0.0363 ± 0.0125 (ng/gfw/hr) 89.4 citric acid 1.96 ± 0.089 (mg/gfw) 109.7 methyl benzoate 0.5819 ± 0.0829 (ng/gfw/hr) 119.4 beta ionone 0.0346 ± 0.0099 (ng/gfw/hr) 132.8 trans-2-heptenal 0.2278 ± 0.0543 (ng/gfw/hr) 133.3 1,2,3-trimethylbenzene 0.0353 ± 0.0101 (ng/gfw/hr) 147.9 methyl salicylate 4.7718 ± 0.4307 (ng/gfw/hr) 148.1 geranylacetone 3.6552 ± 0.7889 (ng/gfw/hr) 160.3 1-penten-3-ol 3.771 ± 0.4402 (ng/gfw/hr) 164.8 1-pentanol 6.8203 ± 1.3862 (ng/gfw/hr) 172.3 6-methyl-5-hepten-2-one 12.4469 ± 2.3085 (ng/gfw/hr) 192.2 pentanal 5.9772 ± 1.0294 (ng/gfw/hr) 214.6 2-methylbutanal 1.024 ± 0.1885 (ng/gfw/hr) 220.8 3-methyl-1-butanol 21.9949 ± 7.8053 (ng/gfw/hr) 220.8 cis-2-penten-1-ol 0.5367 ± 0.1278 (ng/gfw/hr) 223.4 cis-3-hexen-1-ol 111.423 ± 23.0569 (ng/gfw/hr) 237.5 isobutyl acetate 2.5727 ± 0.8437 (ng/gfw/hr) 248 benzaldehyde 3.643 ± 1.0149 (ng/gfw/hr) 248.7 3-methylbutanal 6.7011 ± 1.7959 (ng/gfw/hr) 250.3 hexyl alcohol 74.0059 ± 14.801 (ng/gfw/hr) 256 2-isobutylthiazole 9.1957 ± 2.1566 (ng/gfw/hr) 270.3 2-methyl-1-butanol 23.4757 ± 7.6354 (ng/gfw/hr) 300.3 trans-2-pentenal 1.3692 ± 0.3771 (ng/gfw/hr) 370.4 hexanal 305.778 ± 67.4169 (ng/gfw/hr) 374.8 benzyl alcohol 0.2883 ± 0.0826 (ng/gfw/hr) 380.2 1-penten-3-one 0.4189 ± 0.1246 (ng/gfw/hr) 386.5 phenylacetaldehyde 0.4189 ± 0.105 (ng/gfw/hr) 463.4 cis-3-hexenal 118.969 ± 29.2997 (ng/gfw/hr) 479.1 trans-2-hexenal 7.4351 ± 2.1959 (ng/gfw/hr) 543.7 isovaleronitrile 9.2699 ± 3.5092 (ng/gfw/hr) 620.7 2-methoxyphenol 0.1846 ± 0.09 (ng/gfw/hr) 1252.4 2-phenylethanol 0.2861 ± 0.2424 (ng/gfw/hr) 1644.3