Metabolite content in 9-1 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) 1,2,3-trimethylbenzene 0.003 + 0.001 (ng/gfw/hr) 24.7 hexyl alcohol 21.09 + 11.13 (ng/gfw/hr) 53.4 geranylacetone 2.01 + 0.61 (ng/gfw/hr) 66.4 6-methyl-5-hepten-2-one 5.66 + 0.99 (ng/gfw/hr) 68.6 2-methoxyphenol 0.05 + 0.03 (ng/gfw/hr) 79.4 trans-2-cis-6-nonadienal 0.015 + 0.003 (ng/gfw/hr) 94.2 methyl jasmonate 0.034 + 0.013 (ng/gfw/hr) 96.4 beta ionone 0.019 + 0.007 (ng/gfw/hr) 101.6 beta damascenone 0.002 + (ng/gfw/hr) 105.6 hexanal 134.89 + 45.87 (ng/gfw/hr) 105.8 isobutyl acetate 1.52 + 0.45 (ng/gfw/hr) 106.7 1-pentanol 4.43 + 0.99 (ng/gfw/hr) 106.8 malic acid 0.35 + 0.073 (mg/gfw) 109.5 methyl benzoate 0.58 + 0.21 (ng/gfw/hr) 115.2 cis-3-hexen-1-ol 57.07 + 17.57 (ng/gfw/hr) 118.1 citric acid 4.6 + 0.875 (mg/gfw) 121.3 trans-2-heptenal 0.91 + 0.4 (ng/gfw/hr) 124.8 2-methylbutanal 1.39 + 0.15 (ng/gfw/hr) 130.2 1-penten-3-ol 3.64 + 0.88 (ng/gfw/hr) 141.2 pentanal 4.9 + 0.51 (ng/gfw/hr) 148 2-methyl-1-butanol 12.16 + 2.19 (ng/gfw/hr) 168.1 methyl salicylate 0.05 + 0.01 (ng/gfw/hr) 169.2 citral #2 0.67 + 0.38 (ng/gfw/hr) 188.9 trans-2-hexenal 8.97 + 4.81 (ng/gfw/hr) 189.1 2-phenylethanol 1.79 + 0.61 (ng/gfw/hr) 207 trans-2-pentenal 2.2 + 0.59 (ng/gfw/hr) 231.3 cis-3-hexenal 108.48 + 20.93 (ng/gfw/hr) 248.4 2-isobutylthiazole 9.3 + 1.63 (ng/gfw/hr) 265.1 cis-2-penten-1-ol 0.99 + 0.19 (ng/gfw/hr) 266.8 1-penten-3-one 0.78 + 0.29 (ng/gfw/hr) 283.8 3-methyl-1-butanol 53.31 + 13.44 (ng/gfw/hr) 287 benzyl alcohol 0.98 + 0.51 (ng/gfw/hr) 293.7 phenylacetaldehyde 0.87 + 0.33 (ng/gfw/hr) 319.6 benzaldehyde 8.39 + 2.52 (ng/gfw/hr) 369.2 isovaleronitrile 6.87 + 1.79 (ng/gfw/hr) 370 3-methylbutanal 16.85 + 5.64 (ng/gfw/hr) 371.3