Metabolite content in 5-5 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) methyl benzoate 0.23 ± 0.1168 (ng/gfw/hr) 43.3 3-methylbutanal 0.2431 ± 0.0499 (ng/gfw/hr) 48.1 benzaldehyde 0.2863 ± 0.0689 (ng/gfw/hr) 52.1 3-methyl-1-butanol 1.2231 ± 0.1772 (ng/gfw/hr) 58.3 trans-2-hexenal 0.2626 ± 0.0707 (ng/gfw/hr) 59.1 2-isobutylthiazole 0.4028 ± 0.0797 (ng/gfw/hr) 59.6 benzyl alcohol 0.0307 ± 0.0062 (ng/gfw/hr) 60.4 methyl jasmonate 0.0073 ± 0.0018 (ng/gfw/hr) 60.4 phenylacetaldehyde 0.0549 ± 0.0156 (ng/gfw/hr) 67.6 hexanal 21.177 ± 4.8755 (ng/gfw/hr) 75.4 glucose 6.7 ± 0.153 (mg/gfw) 77.5 fructose 8.91 ± 0.333 (mg/gfw) 82.1 pentanal 0.3647 ± 0.041 (ng/gfw/hr) 83 isovaleronitrile 0.6927 ± 0.2346 (ng/gfw/hr) 84.5 cis-3-hexenal 12.1049 ± 2.6682 (ng/gfw/hr) 85.8 2-methylbutanal 0.0746 ± 0.0189 (ng/gfw/hr) 86.1 trans-2-pentenal 0.0796 ± 0.0132 (ng/gfw/hr) 88.7 2-phenylethanol 0.1534 ± 0.0626 (ng/gfw/hr) 90.5 6-methyl-5-hepten-2-one 1.5843 ± 0.4366 (ng/gfw/hr) 101.5 2-methyl-1-butanol 1.4776 ± 0.392 (ng/gfw/hr) 102.4 hexyl alcohol 5.722 ± 1.7705 (ng/gfw/hr) 102.6 1-penten-3-one 0.0446 ± 0.0062 (ng/gfw/hr) 105.2 1-penten-3-ol 0.7024 ± 0.104 (ng/gfw/hr) 106 1-pentanol 0.6627 ± 0.1804 (ng/gfw/hr) 109.4 geranylacetone 0.4088 ± 0.1245 (ng/gfw/hr) 119.9 isobutyl acetate 0.2566 ± 0.0573 (ng/gfw/hr) 120.5 malic acid 0.21 ± 0.037 (mg/gfw) 123.5 cis-3-hexen-1-ol 12.5351 ± 3.4784 (ng/gfw/hr) 128.4 trans-2-heptenal 0.0663 ± 0.0208 (ng/gfw/hr) 134.5 cis-2-penten-1-ol 0.2005 ± 0.0604 (ng/gfw/hr) 139.1 citric acid 3.65 ± 0.349 (mg/gfw) 159.4 beta ionone 0.0407 ± 0.0314 (ng/gfw/hr) 223 1,2,3-trimethylbenzene 0.2047 ± 0.1917 (ng/gfw/hr) 355.1 methyl salicylate 0.127 ± 0.0857 (ng/gfw/hr) 360.9 2-methoxyphenol 0.1093 ± 0.0728 (ng/gfw/hr) 1352.3