Metabolite content in 5-3 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) 6-methyl-5-hepten-2-one 3.05 + 0.88 (ng/gfw/hr) 36.9 hexyl alcohol 22.76 + 4.98 (ng/gfw/hr) 57.6 geranylacetone 1.76 + 0.66 (ng/gfw/hr) 58 isovaleronitrile 1.08 + 0.28 (ng/gfw/hr) 58.2 trans-2-cis-6-nonadienal 0.011 + 0.002 (ng/gfw/hr) 71.1 2-phenylethanol 0.67 + 0.11 (ng/gfw/hr) 77.7 1,2,3-trimethylbenzene 0.012 + 0.004 (ng/gfw/hr) 83.4 2-methylbutanal 0.92 + 0.21 (ng/gfw/hr) 86.3 citral #2 0.32 + 0.05 (ng/gfw/hr) 89.1 1-pentanol 3.83 + 0.72 (ng/gfw/hr) 92.3 hexanal 119.17 + 46.39 (ng/gfw/hr) 93.5 benzaldehyde 2.25 + 0.62 (ng/gfw/hr) 98.9 cis-3-hexen-1-ol 49.16 + 11.02 (ng/gfw/hr) 101.8 phenylacetaldehyde 0.29 + 0.11 (ng/gfw/hr) 106.1 malic acid 0.34 + 0.048 (mg/gfw) 107.2 beta damascenone 0.002 + 0.001 (ng/gfw/hr) 110.9 pentanal 3.77 + 0.45 (ng/gfw/hr) 113.9 trans-2-heptenal 0.84 + 0.27 (ng/gfw/hr) 115 2-isobutylthiazole 4.25 + 1.14 (ng/gfw/hr) 121 methyl benzoate 0.63 + 0.27 (ng/gfw/hr) 126.9 1-penten-3-ol 3.35 + 0.28 (ng/gfw/hr) 129.9 trans-2-hexenal 6.21 + 4.2 (ng/gfw/hr) 131.1 citric acid 5.1 + 0.561 (mg/gfw) 134.5 benzyl alcohol 0.45 + 0.1 (ng/gfw/hr) 134.9 methyl jasmonate 0.051 + 0.018 (ng/gfw/hr) 142.9 3-methylbutanal 7.19 + 1.9 (ng/gfw/hr) 158.4 3-methyl-1-butanol 32.45 + 7.24 (ng/gfw/hr) 174.7 trans-2-pentenal 1.68 + 0.37 (ng/gfw/hr) 176.7 2-methyl-1-butanol 14.66 + 3.96 (ng/gfw/hr) 202.7 2-methoxyphenol 0.13 + 0.08 (ng/gfw/hr) 211.7 1-penten-3-one 0.63 + 0.13 (ng/gfw/hr) 229.5 cis-3-hexenal 103.02 + 59.84 (ng/gfw/hr) 235.9 beta ionone 0.048 + 0.024 (ng/gfw/hr) 262.3 cis-2-penten-1-ol 1 + 0.34 (ng/gfw/hr) 267.1 isobutyl acetate 3.92 + 1.1 (ng/gfw/hr) 275.8 methyl salicylate 0.83 + 0.79 (ng/gfw/hr) 2858.6