Metabolite content in 12-4-1 fruit at stage of red ripe Experiment: flavor related metabolite profiling in S. pennellii IL lines (FL, Spring 2003, Field) metabolite content relative level (percent of control) 2-methylbutanal 0.1021 + 0.0293 (ng/gfw/hr) 22 phenylacetaldehyde 0.023 + 0.0107 (ng/gfw/hr) 25.5 2-isobutylthiazole 1.0276 + 0.4621 (ng/gfw/hr) 30.2 cis-3-hexenal 9.0579 + 2.2406 (ng/gfw/hr) 36.5 isovaleronitrile 0.5459 + 0.2265 (ng/gfw/hr) 36.6 1-penten-3-ol 0.8748 + 0.2305 (ng/gfw/hr) 38.2 2-methyl-1-butanol 3.0055 + 1.7705 (ng/gfw/hr) 38.4 3-methylbutanal 1.1086 + 0.4492 (ng/gfw/hr) 41.4 3-methyl-1-butanol 4.3521 + 1.5302 (ng/gfw/hr) 43.7 benzaldehyde 0.662 + 0.3885 (ng/gfw/hr) 45.2 trans-2-pentenal 0.1737 + 0.0415 (ng/gfw/hr) 47 pentanal 1.3621 + 0.398 (ng/gfw/hr) 48.9 cis-3-hexen-1-ol 23.7098 + 11.0906 (ng/gfw/hr) 50.5 trans-2-hexenal 0.6914 + 0.3149 (ng/gfw/hr) 50.6 1-penten-3-one 0.0552 + 0.0274 (ng/gfw/hr) 51 hexanal 44.6479 + 11.894 (ng/gfw/hr) 54.7 cis-2-penten-1-ol 0.1362 + 0.0553 (ng/gfw/hr) 56.7 methyl benzoate 0.2768 + 0.1241 (ng/gfw/hr) 56.8 2-phenylethanol 0.01 + 0.002 (ng/gfw/hr) 57.2 1-pentanol 2.4119 + 1.48 (ng/gfw/hr) 60.9 isobutyl acetate 0.6701 + 0.4005 (ng/gfw/hr) 64.6 hexyl alcohol 19.1638 + 10.4495 (ng/gfw/hr) 66.3 benzyl alcohol 0.0573 + 0.0321 (ng/gfw/hr) 75.6 methyl jasmonate 0.0319 + 0.011 (ng/gfw/hr) 78.6 6-methyl-5-hepten-2-one 5.2727 + 3.185 (ng/gfw/hr) 81.4 geranylacetone 1.9443 + 1.1691 (ng/gfw/hr) 85.3 citric acid 1.57 + 0.075 (mg/gfw) 87.5 trans-2-heptenal 0.156 + 0.0301 (ng/gfw/hr) 91.2 malic acid 0.28 + 0.042 (mg/gfw) 100.7 beta ionone 0.0266 + 0.0036 (ng/gfw/hr) 101.9 1,2,3-trimethylbenzene 0.0256 + 0.0054 (ng/gfw/hr) 107.3 methyl salicylate 4.6392 + 0.2049 (ng/gfw/hr) 144 2-methoxyphenol 0.0233 + 0.0128 (ng/gfw/hr) 157.7