Table 4.
The annotated or putatively (P) annotated compounds in uninfected summer leaf-vein samples of cv. “Modra frankinja” compared to those from FDp-infected grapevines.
| Compound group | Compound | FDp/uninfected ratio |
|---|---|---|
| Amino acids | Valine | 1.51↑ |
| Leucine | 1.72 | |
| Proline | 3.17 | |
| Glycine | 1.01 | |
| Alanine | 1.57 | |
| β-Alanine | 2.27 | |
| Serine | 1.50 | |
| Threonine | 1.56↑ | |
| Aspartate | 1.76 | |
| Pyroglutamate | 1.91↑ | |
| Glutamate | 1.09 | |
| Phenylalanine | 2.19↑ | |
| Glutamine | 0.45 | |
| Acids, esters, lactones | Pentahydroxyhexanoic acid 1 | 0.94 |
| Pentahydroxyhexanoic acid 2 | 0.79 | |
| Pentahydroxyhexanoic acid 3 | 0.60↓ | |
| Pentahydroxyhexanoic acid 4 | 0.68 | |
| Pentahydroxyhexanoic acid-1,4-lactone (P) | 0.76↓ | |
| Maleate | 1.23 | |
| Fumarate | 0.80 | |
| Malate | 1.41 | |
| Citramalate (P) | 1.64↑ | |
| 2-Oxoglutarate | 2.41↑ | |
| Citrate | 1.20 | |
| Isocitrate | 1.15 | |
| Succinate | 1.48↑ | |
| Ascorbate | 2.20 | |
| Dehydroascorbate | 1.10 | |
| Pyruvate | 4.06↑ | |
| Palmitic acid | 0.43 | |
| Stearic acid | 0.42 | |
| Glycerate | 0.90 | |
| Glycolate | 0.95 | |
| Threonic acid-1,4-lactone (P) | 0.79 | |
| Threonate | 1.00 | |
| Phosphoric acid | 1.71 | |
| 2,4-Dihydroxy-butanoic acid (P) | 1.61 | |
| Malonic acid | 1.75↑ | |
| Erythronic acid | 1.020 | |
| Ribonic acid | 1.92 | |
| Lyxonic acid | 1.20 | |
| Arabinonic acid (P) | 1.10 | |
| Sugars, sugar derivatives | Aldopentose 1 | 1.16 |
| Aldopentose 2 | 1.34 | |
| Aldopentose 3 | 1.45 | |
| Ketopentose | 1.12 | |
| Pentose alcohol1 | 1.21 | |
| Pentose alcohol 2 | 0.94 | |
| Fructose | 1.23 | |
| Galactose or Mannose | 1.45 | |
| Glucose | 1.19 | |
| Fructose-6-P (P) | 1.75↑ | |
| Hexose-6-P | 1.75↑ | |
| Hexose-6-P | 1.41 | |
| Sucrose | 0.80 | |
| Saccharide 1 | 0.71 | |
| Saccharide 2 | 0.76 | |
| Saccharide 3 | 0.40 | |
| Saccharide 4 | 0.58 | |
| Saccharide 5 | 0.85 | |
| Saccharide 6 | 0.33 | |
| Saccharide 7 | 1.63 | |
| Saccharide 8 | 1.38 | |
| Saccharide 9 | 1.07 | |
| Saccharide 10 | 3.61 | |
| Saccharide 11 | 2.018 | |
| Inositol | 0.89 | |
| Phenols, alcohols, ketones | Epicatechin (P) | 2.09 |
| Catechin (P) | 1.65 | |
| Flavonoid | 0.74 | |
| Caffeate (P) | 1.28 | |
| Salicylic acid-glucopyranoside (P) | 7.53 | |
| Salicylate (P) | 13.13↑ | |
| Quinate | 0.89 | |
| Shikimate | 0.689 | |
| 2-Methyl-1,3-butanediol (P) | 1.75 | |
| Glycerol | 1.73↑ | |
| Nitrogen compounds | Ethanolamine | 1.97 |
The infected to uninfected ratios represent the average normalized response factors of each compound between the infected and uninfected samples.
↓
indicates amounts that were significantly lower in infected samples than in uninfected ones (p < 0.05);
↑
, similarly, but significantly higher (p < 0.05).