Mass spectrometry-based metabolomics study for delay tomato fruit ripening by sound waves

Journal of Analytical Science and Technology

Table 2 Identification of major metabolites from GC–MS runs

No.	RT (min)	Category	Compound	RT	VIP	p value
1	9.55	Organic acid	Phosphoric acid	1265	0.83	2.43E−13
2	10.04		4-Aniinobutanoic acid, 2TMS	1297	0.92	2.64E−05
3	12.65		Malic acid	1476	0.91	3.82E−16
4	13.25		4-Aniinobutanoic acid, 3TMS	1521	1.46	1.09E−05
5	16.69		Citric acid	1809	1.4	2.92E−11
6	19.17		Palmitic acid	2043	1.14	7.96E−11
7	21.07		Stearic acid	2241	1.06	3.66E−09
8	10.88	Amino acid	Serine	1354	0.86	1.62E−10
9	11.24		Threonine	1379	0.93	2.11E−10
10	13.09		Aspartic acid	1508	0.82	8.57E−13
11	14.37		Glutamic acid	1613	0.9	1.60E−17
12	14.97		Asparagine, 3TMS	1663	0.82	8.49E−12
13	16.2		l-Glutamine, 3TMS	1767	0.81	2.14E−17
14	18.04		Tyrosine	1933	1.22	7.53E−05
15	13.13	Others	Oxoproline	1511	0.81	4.43E−11
16	19.58		Myo-inositol	2084	1.37	5.93E−10
17	17.26/17.37		Fructose	1862	0.85	7.03E−11
18	17.54/17.76		Glucose	1887	0.78	4.73E−13
19	24.35		Sucrose	2625	1.49	3.67E−17

The metabolites were identified based on RI, m/z, and fragment ions. GC–MS, gas chromatography-mass spectrometry; RT, retention time; RI, retention index; VIP, variable importance projection