Metabolite content in 7-4-1 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) trans-2-pentenal 0.1 ± 0.03 (ng/gfw/hr) 10.6 trans-2-hexenal 0.55 ± 0.15 (ng/gfw/hr) 11.6 trans-2-cis-6-nonadienal 0.005 ± 0.003 (ng/gfw/hr) 32 trans-2-heptenal 0.25 ± 0.13 (ng/gfw/hr) 34 isobutyl acetate 0.54 ± 0.17 (ng/gfw/hr) 37.9 methyl benzoate 0.23 ± 0.06 (ng/gfw/hr) 45.1 6-methyl-5-hepten-2-one 4.04 ± 1.95 (ng/gfw/hr) 48.9 cis-3-hexenal 24.43 ± 3.83 (ng/gfw/hr) 55.9 2-methoxyphenol 0.04 ± 0.01 (ng/gfw/hr) 60.4 methyl jasmonate 0.022 ± 0.011 (ng/gfw/hr) 61.4 hexanal 84.77 ± 25.22 (ng/gfw/hr) 66.5 isovaleronitrile 1.26 ± 0.45 (ng/gfw/hr) 67.8 geranylacetone 2.07 ± 1.04 (ng/gfw/hr) 68.4 cis-3-hexen-1-ol 35.35 ± 11.83 (ng/gfw/hr) 73.2 hexyl alcohol 31.69 ± 17.47 (ng/gfw/hr) 80.2 citral #2 0.36 ± 0.12 (ng/gfw/hr) 101.2 phenylacetaldehyde 0.32 ± 0.04 (ng/gfw/hr) 118.6 1-penten-3-ol 3.07 ± 0.33 (ng/gfw/hr) 119.1 pentanal 3.99 ± 0.74 (ng/gfw/hr) 120.7 malic acid 0.4 (mg/gfw) 124.8 2-isobutylthiazole 4.46 ± 1.65 (ng/gfw/hr) 127.2 methyl salicylate 0.04 (ng/gfw/hr) 127.5 2-methylbutanal 1.44 ± 0.1 (ng/gfw/hr) 134.2 beta damascenone 0.003 ± 0.001 (ng/gfw/hr) 137.8 beta ionone 0.026 ± 0.011 (ng/gfw/hr) 142.2 citric acid 5.42 (mg/gfw) 142.9 benzyl alcohol 0.5 ± 0.14 (ng/gfw/hr) 149.7 1-penten-3-one 0.42 ± 0.1 (ng/gfw/hr) 155.4 3-methylbutanal 7.29 ± 1.83 (ng/gfw/hr) 160.6 benzaldehyde 3.68 ± 1.03 (ng/gfw/hr) 161.9 2-phenylethanol 1.43 ± 0.21 (ng/gfw/hr) 165.5 1-pentanol 6.94 ± 2.26 (ng/gfw/hr) 167.3 1,2,3-trimethylbenzene 0.024 ± 0.012 (ng/gfw/hr) 169.4 cis-2-penten-1-ol 0.7 ± 0.2 (ng/gfw/hr) 186.6 3-methyl-1-butanol 34.82 ± 8.95 (ng/gfw/hr) 187.4 2-methyl-1-butanol 15.47 ± 2.53 (ng/gfw/hr) 213.9