Metabolite content in 3-4 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) hexyl alcohol 21.35 + 2.18 (ng/gfw/hr) 54 trans-2-cis-6-nonadienal 0.009 + 0.009 (ng/gfw/hr) 55.8 cis-3-hexenal 26.91 + 9.19 (ng/gfw/hr) 61.6 cis-3-hexen-1-ol 30.95 + 1.3 (ng/gfw/hr) 64.1 6-methyl-5-hepten-2-one 5.65 + 1.73 (ng/gfw/hr) 68.4 hexanal 92.7 + 0.09 (ng/gfw/hr) 72.7 malic acid 0.24 + (mg/gfw) 75.9 isovaleronitrile 1.43 + 0.9 (ng/gfw/hr) 76.7 trans-2-hexenal 3.69 + 1.46 (ng/gfw/hr) 77.8 geranylacetone 2.48 + 0.24 (ng/gfw/hr) 81.9 isobutyl acetate 1.31 + 0.12 (ng/gfw/hr) 92 citral #2 0.34 + 0.02 (ng/gfw/hr) 94.5 2-phenylethanol 0.89 + 0.56 (ng/gfw/hr) 103.2 1-penten-3-ol 2.81 + 0.02 (ng/gfw/hr) 108.9 methyl benzoate 0.55 + 0.12 (ng/gfw/hr) 110.5 trans-2-pentenal 1.1 + 0.06 (ng/gfw/hr) 115.4 citric acid 4.56 + (mg/gfw) 120.2 2-methoxyphenol 0.08 + (ng/gfw/hr) 134.1 2-methyl-1-butanol 9.89 + 1.76 (ng/gfw/hr) 136.7 2-isobutylthiazole 4.92 + 1.86 (ng/gfw/hr) 140.1 methyl jasmonate 0.055 + 0.035 (ng/gfw/hr) 154.8 methyl salicylate 0.05 + 0.03 (ng/gfw/hr) 170.4 2-methylbutanal 1.86 + 0.02 (ng/gfw/hr) 173.8 3-methyl-1-butanol 36.17 + 15.39 (ng/gfw/hr) 194.7 trans-2-heptenal 1.45 + 0.27 (ng/gfw/hr) 197.6 1-penten-3-one 0.55 + 0.14 (ng/gfw/hr) 199.9 pentanal 6.72 + 1.99 (ng/gfw/hr) 203.1 1-pentanol 8.6 + 3.21 (ng/gfw/hr) 207.2 phenylacetaldehyde 0.59 + 0.3 (ng/gfw/hr) 217.3 3-methylbutanal 10.21 + 3.32 (ng/gfw/hr) 225 benzyl alcohol 0.79 + 0.25 (ng/gfw/hr) 236.7 cis-2-penten-1-ol 0.9 + 0.28 (ng/gfw/hr) 241.2 beta damascenone 0.005 + 0.001 (ng/gfw/hr) 258 benzaldehyde 6.43 + 0.16 (ng/gfw/hr) 283.3 beta ionone 0.06 + 0.007 (ng/gfw/hr) 324.3 1,2,3-trimethylbenzene 0.103 + 0.074 (ng/gfw/hr) 742