title: Characterization and the possible formation mechanism of 2-acetyl-1-pyrroline in aromatic vegetable soybean (Glycine max L.).
abstract: 2-Acetyl-1-pyrroline (2-AP) was identified as an important aroma compound of aromatic vegetable soybean. The level of 2-AP in 6 aromatic vegetable soybean lines was found to be positively correlated with popcorn-like aroma score. Comparison between aromatic and nonaromatic vegetable soybeans found that aromatic vegetable soybean contains higher concentration of methylglyoxal (MG) and Delta(1)-pyrroline-5-carboxylate (P5C) than a nonaromatic one. For MG formation-related genes, GapC was down-regulated and TPI was up-regulated in aromatic cultivar (Aromatic 7) as compared to nonaromatic control, which may contribute to the increase of MG level. Based on the data presented, a formation mechanism for 2-AP via interaction between MG and P5C in aromatic vegetable soybean was proposed.
authors: Dept. of Food Science, National Pingtung Univ. of Science & Technology, Taiwan.
authors: Mei-Li
authors: ML
authors: Wu
authors: Kuo-Lung
authors: KL
authors: Chou
authors: Chi-Ruei
authors: CR
authors: Wu
authors: Jian-Kai
authors: JK
authors: Chen
authors: Tzou-Chi
authors: TC
authors: Huang
mesh_terms: D002851:Chromatography, High Pressure Liquid; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D009812:Odorants / Q000032:analysis*; D011758:Pyrroles / Q000032:analysis* / Q000378:metabolism*; D011765:Pyruvaldehyde / Q000032:analysis; D020133:Reverse Transcriptase Polymerase Chain Reaction; D012903:Smell / Q000502:physiology*; D013025:Glycine max / Q000737:chemistry*
chemical_list: D011758:Pyrroles; D011765:Pyruvaldehyde; C426303:2-acetyl-1-pyrroline