Metabolite content in 9-1-2 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) 1,2,3-trimethylbenzene 0.0096 ± 0.0039 (ng/gfw/hr) 16.6 trans-2-pentenal 0.0489 ± 0.0124 (ng/gfw/hr) 54.6 methyl jasmonate 0.0067 ± 0.0016 (ng/gfw/hr) 55.2 glucose 5.63 ± 0.732 (mg/gfw) 65.2 benzaldehyde 0.3672 ± 0.0676 (ng/gfw/hr) 66.8 cis-3-hexen-1-ol 6.8777 ± 2.6723 (ng/gfw/hr) 70.4 2-methylbutanal 0.0624 ± 0.0124 (ng/gfw/hr) 72 1-penten-3-ol 0.4779 ± 0.1031 (ng/gfw/hr) 72.1 pentanal 0.3194 ± 0.0448 (ng/gfw/hr) 72.7 fructose 7.9 ± 0.832 (mg/gfw) 72.8 6-methyl-5-hepten-2-one 1.1389 ± 0.2535 (ng/gfw/hr) 73 isovaleronitrile 0.6126 ± 0.1624 (ng/gfw/hr) 74.7 1-penten-3-one 0.0325 ± 0.0061 (ng/gfw/hr) 76.6 geranylacetone 0.2867 ± 0.123 (ng/gfw/hr) 84.1 cis-3-hexenal 12.0972 ± 3.0482 (ng/gfw/hr) 85.7 trans-2-heptenal 0.0425 ± 0.0197 (ng/gfw/hr) 86.1 cis-2-penten-1-ol 0.1255 ± 0.0318 (ng/gfw/hr) 87 1-pentanol 0.5327 ± 0.217 (ng/gfw/hr) 87.9 methyl benzoate 0.4684 ± 0.3152 (ng/gfw/hr) 88.2 2-methyl-1-butanol 1.3012 ± 0.4056 (ng/gfw/hr) 90.2 2-isobutylthiazole 0.6181 ± 0.1741 (ng/gfw/hr) 91.5 2-phenylethanol 0.1559 ± 0.0474 (ng/gfw/hr) 92 hexyl alcohol 5.1374 ± 2.939 (ng/gfw/hr) 92.2 trans-2-hexenal 0.4175 ± 0.1251 (ng/gfw/hr) 94 hexanal 27.0858 ± 8.629 (ng/gfw/hr) 96.4 malic acid 0.19 ± 0.035 (mg/gfw) 111.8 citric acid 2.71 ± 0.168 (mg/gfw) 118.3 3-methylbutanal 0.6213 ± 0.1684 (ng/gfw/hr) 122.8 phenylacetaldehyde 0.1045 ± 0.0253 (ng/gfw/hr) 128.5 benzyl alcohol 0.0669 ± 0.0176 (ng/gfw/hr) 131.5 3-methyl-1-butanol 3.1796 ± 0.9812 (ng/gfw/hr) 151.6 beta ionone 0.036 ± 0.0269 (ng/gfw/hr) 197.1 isobutyl acetate 0.4652 ± 0.1684 (ng/gfw/hr) 218.4 methyl salicylate 0.1423 ± 0.0614 (ng/gfw/hr) 404.2 2-methoxyphenol 0.0473 ± 0.0231 (ng/gfw/hr) 586