Metabolite content in 3-2 fruit at stage of red ripe Experiment: flavor related metabolite profiling in S. pennellii IL lines (FL, Fall 2003, Field) metabolite content relative level (percent of control) 6-methyl-5-hepten-2-one 0.1001 + 0.0429 (ng/gfw/hr) 18.9 phenylacetaldehyde 0.0271 + 0.0135 (ng/gfw/hr) 21.5 beta damascenone 0.014 + 0.0009 (ng/gfw/hr) 29.4 methyl benzoate 0.8485 + 0.3174 (ng/gfw/hr) 31.2 geranylacetone 0.0324 + 0.0087 (ng/gfw/hr) 38.9 isobutyl acetate 0.7272 + 0.2428 (ng/gfw/hr) 73.4 3-methyl-1-butanol 11.2862 + 4.172 (ng/gfw/hr) 76.4 isovaleronitrile 1.1896 + 0.5501 (ng/gfw/hr) 87 3-methylbutanal 4.5357 + 1.9013 (ng/gfw/hr) 93.9 benzaldehyde 1.3229 + 0.1017 (ng/gfw/hr) 110.6 trans-2-cis-6-nonadienal 0.0143 + 0.0032 (ng/gfw/hr) 115.3 1,2,3-trimethylbenzene 0.0574 + 0.0154 (ng/gfw/hr) 128.9 hexyl alcohol 2.4254 + 1.519 (ng/gfw/hr) 132 malic acid 0.36 + 0.081 (mg/gfw) 137.1 trans-2-heptenal 0.2296 + 0.0232 (ng/gfw/hr) 137.3 trans-2-pentenal 0.9381 + 0.2456 (ng/gfw/hr) 143 cis-3-hexen-1-ol 15.1457 + 6.4144 (ng/gfw/hr) 143.5 soluble solids 3.85 + 0.05 (Brix) 145.3 2-methyl-1-butanol 2.8474 + 1.5911 (ng/gfw/hr) 145.7 beta ionone 0.0252 + 0.0095 (ng/gfw/hr) 148.3 1-penten-3-ol 3.502 + 0.8883 (ng/gfw/hr) 156.3 pentanal 2.281 + 0.4556 (ng/gfw/hr) 161.2 citric acid 3.2 + 0.259 (mg/gfw) 169.9 2-phenylethanol 0.0122 + 0.0024 (ng/gfw/hr) 179.2 2-isobutylthiazole 1.1745 + 0.3718 (ng/gfw/hr) 201.7 hexanal 43.5239 + 19.8755 (ng/gfw/hr) 236.8 benzyl alcohol 0.1039 + 0.0364 (ng/gfw/hr) 245.1 2-methylbutanal 1.0378 + 0.3468 (ng/gfw/hr) 256.3 2-methoxyphenol 0.0312 + 0.0113 (ng/gfw/hr) 297.4 1-pentanol 0.3867 + 0.1746 (ng/gfw/hr) 316.3 cis-3-hexenal 46.5116 + 18.9411 (ng/gfw/hr) 323.2 cis-2-penten-1-ol 0.136 + 0.0365 (ng/gfw/hr) 332.9 methyl jasmonate 0.1537 + 0.0931 (ng/gfw/hr) 678.4 1-penten-3-one 0.438 + 0.0782 (ng/gfw/hr) 1757.3 trans-2-hexenal 2.2145 + 1.2636 (ng/gfw/hr) 1866.4