Metabolite content in 9-2 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) hexanal 54.56 + 16.28 (ng/gfw/hr) 42.8 hexyl alcohol 17.29 + 8.16 (ng/gfw/hr) 43.7 1,2,3-trimethylbenzene 0.006 + 0.004 (ng/gfw/hr) 44.8 geranylacetone 1.45 + 0.6 (ng/gfw/hr) 47.9 trans-2-cis-6-nonadienal 0.008 + 0.002 (ng/gfw/hr) 52.3 trans-2-hexenal 2.49 + 0.32 (ng/gfw/hr) 52.4 isobutyl acetate 0.95 + 0.19 (ng/gfw/hr) 66.9 1-pentanol 2.93 + 0.64 (ng/gfw/hr) 70.7 citral #2 0.25 + 0.1 (ng/gfw/hr) 71.2 cis-3-hexen-1-ol 40.99 + 12.52 (ng/gfw/hr) 84.9 trans-2-heptenal 0.63 + 0.21 (ng/gfw/hr) 85.6 cis-3-hexenal 39.08 + 3.78 (ng/gfw/hr) 89.5 beta ionone 0.017 + 0.006 (ng/gfw/hr) 89.8 isovaleronitrile 1.7 + 0.92 (ng/gfw/hr) 91.3 1-penten-3-ol 2.4 + 0.32 (ng/gfw/hr) 93.2 methyl benzoate 0.47 + 0.25 (ng/gfw/hr) 94 2-methyl-1-butanol 7.14 + 2.15 (ng/gfw/hr) 98.8 pentanal 3.27 + 0.56 (ng/gfw/hr) 98.9 6-methyl-5-hepten-2-one 8.39 + 4.49 (ng/gfw/hr) 101.6 3-methyl-1-butanol 19.59 + 7.42 (ng/gfw/hr) 105.5 trans-2-pentenal 1.09 + 0.11 (ng/gfw/hr) 115.2 beta damascenone 0.002 + (ng/gfw/hr) 126.3 2-methoxyphenol 0.08 + 0.05 (ng/gfw/hr) 131.2 malic acid 0.43 + 0.028 (mg/gfw) 135.8 citric acid 5.3 + 0.319 (mg/gfw) 139.9 3-methylbutanal 6.47 + 2.78 (ng/gfw/hr) 142.5 phenylacetaldehyde 0.39 + 0.13 (ng/gfw/hr) 143.8 cis-2-penten-1-ol 0.55 + 0.03 (ng/gfw/hr) 147.1 methyl jasmonate 0.053 + 0.02 (ng/gfw/hr) 148.9 2-methylbutanal 1.79 + 0.41 (ng/gfw/hr) 166.9 2-phenylethanol 1.46 + 0.53 (ng/gfw/hr) 168.8 methyl salicylate 0.05 + 0.02 (ng/gfw/hr) 176.8 1-penten-3-one 0.66 + 0.06 (ng/gfw/hr) 241.3 2-isobutylthiazole 10.73 + 6.73 (ng/gfw/hr) 305.8 benzyl alcohol 1.08 + 0.53 (ng/gfw/hr) 323.5 benzaldehyde 7.58 + 2.67 (ng/gfw/hr) 333.8