Table III. Content of main aroma compounds of ripe red fruits and leaves taken from wild-type and OE-FAD transgenic tomato plants.

Data presented are from a single representative experiment that was repeated twice with similar results. Volatile compounds were extracted and analyzed as described in “Materials and Methods.” Values corresponding to hexanal and (Z)-hex-3-enal are shown in boldface for clarity.

Compound	Content
	Wild Type	OE-FAD3	OE-FAD7	OE-FAD3FAD7
	μg g−1 tissue
Fruits
Pentanal	0.024 ± 0.002	0.014 ± 0.002	0.013 ± 0.003	0.011 ± 0.004
Pent-1-en-3-one	1.649 ± 0.072	2.075 ± 0.226	2.632 ± 0.486	8.065 ± 0.412
Hexanal	124.696± 13.548	52.215± 5.057	30.489± 5.163	0.896± 0.154
(Z)-Hex-3-enal	14.550± 2.082	23.856± 3.696	30.740± 4.751	57.195± 2.261
Pent-1-en-3-ol	0.108 ± 0.037	0.397 ± 0.229	0.396 ± 0.265	0.324 ± 0.229
(E)-Hex-2-enal	17.638 ± 2.804	20.722 ± 2.579	23.625 ± 2.730	34.986 ± 5.639
(Z)-Pent-2-en-1-ol	0.008 ± 0.002	0.006 ± 0.003	0.007 ± 0.004	0.032 ± 0.005
(Z)-Hex-3-enol	0.987 ± 0.251	6.001 ± 0.705	3.668 ± 0.290	5.708 ± 0.556
Leaves
Pentanal	0.061 ± 0.013	0.017 ± 0.003	0.023 ± 0.004	0.019 ± 0.002
Pent-1-en-3-one	0.773 ± 0.075	1.178 ± 0.152	1.120 ± 0.107	1.130 ± 0.102
Hexanal	1.668± 0.134	0.162± 0.017	0.390± 0.021	0.047± 0.003
(Z)-Hex-3-enal	344.116± 58.067	356.280± 66.871	377.290± 49.092	334.068± 26.043
Pent-1-en-3-ol	0.056 ± 0.011	0.060 ± 0.030	0.048 ± 0.010	0.055 ± 0.003
(E)-Hex-2-enal	105.707 ± 3.080	94.631 ± 10.152	87.051 ± 12.664	82.786 ± 8.515
(Z)-Pent-2-en-1-ol	0.017 ± 0.005	0.026 ± 0.001	0.029 ± 0.003	0.031 ± 0.002
(Z)-Hex-3-enol	0.155 ± 0.021	0.339 ± 0.038	0.270 ± 0.023	0.816 ± 0.039