Metabolite content in 5-4 fruit at stage of red ripe Experiment: flavor related metabolite profiling in S. pennellii IL lines (FL, Spring 2004, Field) metabolite content relative level (percent of control) 1,2,3-trimethylbenzene 0.004 ± 0.002 (ng/gfw/hr) 29.7 isobutyl acetate 0.73 ± 0.16 (ng/gfw/hr) 51.6 hexyl alcohol 22.34 ± 5.34 (ng/gfw/hr) 56.5 hexanal 77.35 ± 9.54 (ng/gfw/hr) 60.7 methyl jasmonate 0.024 ± 0.017 (ng/gfw/hr) 68.3 6-methyl-5-hepten-2-one 5.68 ± 2.81 (ng/gfw/hr) 68.8 trans-2-hexenal 3.46 ± 1.11 (ng/gfw/hr) 73 methyl benzoate 0.42 ± 0.19 (ng/gfw/hr) 84.7 3-methylbutanal 3.88 ± 1.37 (ng/gfw/hr) 85.4 cis-2-penten-1-ol 0.35 ± 0.08 (ng/gfw/hr) 93.7 cis-3-hexenal 40.91 ± 7.45 (ng/gfw/hr) 93.7 3-methyl-1-butanol 17.51 ± 3.64 (ng/gfw/hr) 94.3 trans-2-cis-6-nonadienal 0.015 ± 0.006 (ng/gfw/hr) 95.3 1-pentanol 3.97 ± 0.49 (ng/gfw/hr) 95.8 cis-3-hexen-1-ol 46.33 ± 12.29 (ng/gfw/hr) 95.9 2-methoxyphenol 0.06 ± 0.03 (ng/gfw/hr) 97.9 pentanal 3.25 ± 0.51 (ng/gfw/hr) 98.3 1-penten-3-ol 2.55 ± 0.46 (ng/gfw/hr) 98.9 trans-2-heptenal 0.75 ± 0.18 (ng/gfw/hr) 101.8 citral #2 0.39 ± 0.21 (ng/gfw/hr) 107.8 citric acid 4.11 ± 0.451 (mg/gfw) 108.3 malic acid 0.35 ± 0.025 (mg/gfw) 109.7 trans-2-pentenal 1.05 ± 0.26 (ng/gfw/hr) 110.5 2-methylbutanal 1.19 ± 0.09 (ng/gfw/hr) 110.8 2-methyl-1-butanol 8.17 ± 1.18 (ng/gfw/hr) 112.9 geranylacetone 3.57 ± 2.2 (ng/gfw/hr) 117.7 methyl salicylate 0.03 ± 0.01 (ng/gfw/hr) 118.4 isovaleronitrile 2.25 ± 1.13 (ng/gfw/hr) 121.1 beta damascenone 0.002 ± 0.001 (ng/gfw/hr) 131.3 phenylacetaldehyde 0.38 ± 0.2 (ng/gfw/hr) 141 1-penten-3-one 0.45 ± 0.15 (ng/gfw/hr) 163.3 2-isobutylthiazole 6.1 ± 2.29 (ng/gfw/hr) 173.8 2-phenylethanol 1.54 ± 0.52 (ng/gfw/hr) 178.4 benzyl alcohol 0.84 ± 0.21 (ng/gfw/hr) 251.4 beta ionone 0.047 ± 0.025 (ng/gfw/hr) 256.3 benzaldehyde 8.81 ± 4.05 (ng/gfw/hr) 388