Metabolite content in 7-5 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-hexenal 3.17 ± 1.42 (ng/gfw/hr) 66.9 6-methyl-5-hepten-2-one 5.56 ± 2.01 (ng/gfw/hr) 67.3 2-methoxyphenol 0.04 ± 0.01 (ng/gfw/hr) 69.5 2-methylbutanal 0.77 ± 0.15 (ng/gfw/hr) 71.8 citral #2 0.28 ± 0.08 (ng/gfw/hr) 78.2 methyl jasmonate 0.029 ± 0.009 (ng/gfw/hr) 79.9 hexanal 108.21 ± 28.7 (ng/gfw/hr) 84.9 hexyl alcohol 34.11 ± 13 (ng/gfw/hr) 86.3 geranylacetone 2.83 ± 0.92 (ng/gfw/hr) 93.5 methyl benzoate 0.47 ± 0.16 (ng/gfw/hr) 93.7 beta damascenone 0.002 ± 0.001 (ng/gfw/hr) 95.5 cis-3-hexen-1-ol 46.68 ± 11.17 (ng/gfw/hr) 96.6 trans-2-cis-6-nonadienal 0.015 ± 0.004 (ng/gfw/hr) 97.5 pentanal 3.25 ± 0.53 (ng/gfw/hr) 98.1 isobutyl acetate 1.49 ± 0.39 (ng/gfw/hr) 104.7 cis-3-hexenal 47.06 ± 22.28 (ng/gfw/hr) 107.8 1-penten-3-ol 2.8 ± 0.47 (ng/gfw/hr) 108.5 2-methyl-1-butanol 8.16 ± 1.85 (ng/gfw/hr) 112.7 benzaldehyde 2.85 ± 0.67 (ng/gfw/hr) 125.5 citric acid 5.04 ± 0.616 (mg/gfw) 133 1-pentanol 5.64 ± 1.31 (ng/gfw/hr) 136 phenylacetaldehyde 0.37 ± 0.11 (ng/gfw/hr) 137.8 malic acid 0.44 ± 0.05 (mg/gfw) 138.8 trans-2-pentenal 1.39 ± 0.32 (ng/gfw/hr) 146.4 2-phenylethanol 1.29 ± 0.37 (ng/gfw/hr) 148.8 1-penten-3-one 0.44 ± 0.1 (ng/gfw/hr) 160.8 isovaleronitrile 3.16 ± 0.79 (ng/gfw/hr) 170 trans-2-heptenal 1.25 ± 0.3 (ng/gfw/hr) 171.4 1,2,3-trimethylbenzene 0.025 ± 0.019 (ng/gfw/hr) 178.3 3-methylbutanal 8.53 ± 1.98 (ng/gfw/hr) 188 benzyl alcohol 0.63 ± 0.06 (ng/gfw/hr) 188.2 cis-2-penten-1-ol 0.7 ± 0.21 (ng/gfw/hr) 188.8 beta ionone 0.044 ± 0.01 (ng/gfw/hr) 239.2 2-isobutylthiazole 8.81 ± 2.01 (ng/gfw/hr) 251 3-methyl-1-butanol 50.41 ± 13.02 (ng/gfw/hr) 271.4 methyl salicylate 0.83 ± 0.79 (ng/gfw/hr) 2874.2