Metabolite content in 11-4 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) phenylacetaldehyde 0.013 + 0.0093 (ng/gfw/hr) 10.3 beta damascenone 0.0056 + 0.0005 (ng/gfw/hr) 11.7 methyl benzoate 0.6229 + 0.1436 (ng/gfw/hr) 22.9 isovaleronitrile 0.4265 + 0.032 (ng/gfw/hr) 31.2 2-phenylethanol 0.0049 + 0.0036 (ng/gfw/hr) 71.6 isobutyl acetate 0.7749 + 0.1491 (ng/gfw/hr) 78.2 2-methoxyphenol 0.009 + 0.003 (ng/gfw/hr) 86 2-methyl-1-butanol 1.7432 + 0.2855 (ng/gfw/hr) 89.2 trans-2-cis-6-nonadienal 0.0123 + 0.0033 (ng/gfw/hr) 99 soluble solids 3.1 + 0.1 (Brix) 117 citric acid 2.51 + 0.076 (mg/gfw) 133.2 trans-2-heptenal 0.2412 + 0.0782 (ng/gfw/hr) 144.2 3-methyl-1-butanol 21.9665 + 4.2377 (ng/gfw/hr) 148.6 1,2,3-trimethylbenzene 0.0663 + 0.0154 (ng/gfw/hr) 148.8 malic acid 0.4 + 0.107 (mg/gfw) 151.5 beta ionone 0.0269 + 0.0055 (ng/gfw/hr) 158.4 methyl jasmonate 0.0373 + 0.0059 (ng/gfw/hr) 164.5 trans-2-pentenal 1.1711 + 0.466 (ng/gfw/hr) 178.5 benzaldehyde 2.2671 + 0.6677 (ng/gfw/hr) 189.6 1-penten-3-ol 4.2568 + 0.2341 (ng/gfw/hr) 190 2-isobutylthiazole 1.1134 + 0.4597 (ng/gfw/hr) 191.2 3-methylbutanal 11.8986 + 4.0539 (ng/gfw/hr) 246.4 hexyl alcohol 4.9684 + 1.5366 (ng/gfw/hr) 270.3 pentanal 3.8559 + 0.2994 (ng/gfw/hr) 272.5 cis-3-hexen-1-ol 29.1791 + 8.8737 (ng/gfw/hr) 276.5 6-methyl-5-hepten-2-one 1.5346 + 1.1848 (ng/gfw/hr) 289.9 cis-2-penten-1-ol 0.1191 + 0.0802 (ng/gfw/hr) 291.6 2-methylbutanal 1.1947 + 0.136 (ng/gfw/hr) 295 hexanal 63.9146 + 20.5831 (ng/gfw/hr) 347.7 1-pentanol 0.5155 + 0.0102 (ng/gfw/hr) 421.7 cis-3-hexenal 74.272 + 25.6932 (ng/gfw/hr) 516.1 trans-2-hexenal 0.6268 + 0.3229 (ng/gfw/hr) 528.3 benzyl alcohol 0.2289 + 0.1015 (ng/gfw/hr) 540.1 geranylacetone 0.6826 + 0.1028 (ng/gfw/hr) 819.7 1-penten-3-one 0.5277 + 0.4886 (ng/gfw/hr) 2117.2