Metabolite content in 9-3-1 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) hexyl alcohol 14.9337 + 6.4209 (ng/gfw/hr) 51.7 hexanal 52.9365 + 4.6527 (ng/gfw/hr) 64.9 cis-3-hexen-1-ol 30.5433 + 5.784 (ng/gfw/hr) 65.1 methyl salicylate 2.6334 + 2.5674 (ng/gfw/hr) 81.7 6-methyl-5-hepten-2-one 5.3379 + 0.9266 (ng/gfw/hr) 82.4 trans-2-hexenal 1.2535 + 0.416 (ng/gfw/hr) 91.7 1-penten-3-ol 2.2474 + 0.713 (ng/gfw/hr) 98.2 2-isobutylthiazole 3.6159 + 0.8177 (ng/gfw/hr) 106.3 citric acid 2.04 + 0.137 (mg/gfw) 113.9 cis-3-hexenal 28.3844 + 10.8662 (ng/gfw/hr) 114.3 malic acid 0.33 + 0.16 (mg/gfw) 119.1 1-pentanol 5.0359 + 0.7482 (ng/gfw/hr) 127.2 geranylacetone 3.0675 + 0.6607 (ng/gfw/hr) 134.5 methyl jasmonate 0.0561 + 0.0029 (ng/gfw/hr) 138.2 pentanal 3.9416 + 0.8352 (ng/gfw/hr) 141.5 trans-2-heptenal 0.2529 + 0.1273 (ng/gfw/hr) 147.9 beta ionone 0.0394 + 0.0256 (ng/gfw/hr) 151.2 cis-2-penten-1-ol 0.402 + 0.0685 (ng/gfw/hr) 167.3 benzaldehyde 2.5111 + 0.7161 (ng/gfw/hr) 171.4 1,2,3-trimethylbenzene 0.041 + 0.0144 (ng/gfw/hr) 171.5 2-methoxyphenol 0.028 + 0.0109 (ng/gfw/hr) 190.2 trans-2-pentenal 0.7095 + 0.066 (ng/gfw/hr) 191.9 benzyl alcohol 0.1489 + 0.0475 (ng/gfw/hr) 196.3 phenylacetaldehyde 0.1889 + 0.1844 (ng/gfw/hr) 209 2-methylbutanal 1.1211 + 0.4415 (ng/gfw/hr) 241.7 isovaleronitrile 5.0857 + 0.6449 (ng/gfw/hr) 340.5 1-penten-3-one 0.4026 + 0.1178 (ng/gfw/hr) 371.4 2-methyl-1-butanol 31.1545 + 7.4865 (ng/gfw/hr) 398.5 2-phenylethanol 0.0817 + 0.0765 (ng/gfw/hr) 469.7 isobutyl acetate 5.0738 + 1.3678 (ng/gfw/hr) 489.2 3-methylbutanal 15.0358 + 5.7228 (ng/gfw/hr) 561.6 methyl benzoate 3.3496 + 2.3537 (ng/gfw/hr) 687.2 3-methyl-1-butanol 82.2707 + 9.2797 (ng/gfw/hr) 826