Characterization and the possible formation mechanism of 2-acetyl-1-pyrroline in aromatic vegetable soybean (Glycine max L.).
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.
Wu
Mei-Li
ML
Dept. of Food Science, National Pingtung Univ. of Science & Technology, Taiwan.
Chou
Kuo-Lung
KL
Wu
Chi-Ruei
CR
Chen
Jian-Kai
JK
Huang
Tzou-Chi
TC
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*
D011758:Pyrroles; D011765:Pyruvaldehyde; C426303:2-acetyl-1-pyrroline