Metabolite content in 9-1 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 salicylate 0.0107 ± 0.0019 (ng/gfw/hr) 30.3 hexyl alcohol 1.7124 ± 0.5964 (ng/gfw/hr) 30.7 1,2,3-trimethylbenzene 0.0188 ± 0.0074 (ng/gfw/hr) 32.6 methyl benzoate 0.1871 ± 0.0517 (ng/gfw/hr) 35.2 geranylacetone 0.1743 ± 0.0181 (ng/gfw/hr) 51.1 beta ionone 0.0095 ± 0.0008 (ng/gfw/hr) 52 hexanal 17.1518 ± 5.144 (ng/gfw/hr) 61.1 cis-3-hexen-1-ol 6.8645 ± 1.33 (ng/gfw/hr) 70.3 trans-2-heptenal 0.035 ± 0.0055 (ng/gfw/hr) 70.9 6-methyl-5-hepten-2-one 1.3032 ± 0.1845 (ng/gfw/hr) 83.5 malic acid 0.15 ± 0.031 (mg/gfw) 88.2 1-pentanol 0.5377 ± 0.0692 (ng/gfw/hr) 88.8 trans-2-pentenal 0.0883 ± 0.0076 (ng/gfw/hr) 98.4 methyl jasmonate 0.0126 ± 0.0024 (ng/gfw/hr) 104.6 benzaldehyde 0.5957 ± 0.1433 (ng/gfw/hr) 108.4 1-penten-3-ol 0.7461 ± 0.1065 (ng/gfw/hr) 112.6 benzyl alcohol 0.0593 ± 0.0149 (ng/gfw/hr) 116.5 phenylacetaldehyde 0.1002 ± 0.0236 (ng/gfw/hr) 123.2 trans-2-hexenal 0.5477 ± 0.2037 (ng/gfw/hr) 123.3 isobutyl acetate 0.2775 ± 0.0724 (ng/gfw/hr) 130.3 1-penten-3-one 0.0558 ± 0.0084 (ng/gfw/hr) 131.4 pentanal 0.6022 ± 0.0809 (ng/gfw/hr) 137.1 cis-2-penten-1-ol 0.204 ± 0.0497 (ng/gfw/hr) 141.5 fructose 15.59 ± 1.138 (mg/gfw) 143.7 2-methoxyphenol 0.0119 ± 0.0033 (ng/gfw/hr) 147.5 isovaleronitrile 1.2308 ± 0.4908 (ng/gfw/hr) 150.1 2-isobutylthiazole 1.0194 ± 0.2318 (ng/gfw/hr) 150.8 glucose 13.06 ± 0.719 (mg/gfw) 151.2 cis-3-hexenal 21.6513 ± 7.7642 (ng/gfw/hr) 153.5 citric acid 3.77 ± 0.173 (mg/gfw) 164.6 2-methyl-1-butanol 2.5781 ± 0.7393 (ng/gfw/hr) 178.7 2-phenylethanol 0.379 ± 0.0683 (ng/gfw/hr) 223.5 2-methylbutanal 0.1979 ± 0.0389 (ng/gfw/hr) 228.4 3-methylbutanal 1.9012 ± 0.7019 (ng/gfw/hr) 375.9 3-methyl-1-butanol 8.7028 ± 2.6883 (ng/gfw/hr) 414.9