VOC content in RHB and RH mesocarp during fruit ripening. RH: solid black squares. RHB: open squares. Developmental patterns of the various VOC classes were obtained by summing the levels of compounds from Table 2. Levels ± SD are in ng/g fresh weight. A: aromatic amino acid-related. B: branched chain amino acid-related. C: fatty acid-related. D: furan-related. E: lactones. F: monoterpenes. G: other VOCs. H: total norisoprenoids. H1: identified norisoprenoids.H2: unidentified norisoprenoids.