Characterization and the Possible Formation Mechanism of 2-Acetyl-1-Pyrroline in Aromatic Vegetable Soybean (Glycine max L.)

Authors

  • Mei-Li Wu,

    1. Authors M.-L. Wu, C.-R. Wu, Chen, and Huang are with Dept. of Food Science, National Pingtung Univ. of Science & Technology, 912, Pingtung, Taiwan. Author Chou is with Kaohsiung District Agricultural Research and Extension Station, Council of Agriculture, Executive Yuan, Taiwan. Direct inquiries to author Huang (E-mail: tchuang@mail.npust.edu.tw).
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  • Kuo-Lung Chou,

    1. Authors M.-L. Wu, C.-R. Wu, Chen, and Huang are with Dept. of Food Science, National Pingtung Univ. of Science & Technology, 912, Pingtung, Taiwan. Author Chou is with Kaohsiung District Agricultural Research and Extension Station, Council of Agriculture, Executive Yuan, Taiwan. Direct inquiries to author Huang (E-mail: tchuang@mail.npust.edu.tw).
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  • Chi-Ruei Wu,

    1. Authors M.-L. Wu, C.-R. Wu, Chen, and Huang are with Dept. of Food Science, National Pingtung Univ. of Science & Technology, 912, Pingtung, Taiwan. Author Chou is with Kaohsiung District Agricultural Research and Extension Station, Council of Agriculture, Executive Yuan, Taiwan. Direct inquiries to author Huang (E-mail: tchuang@mail.npust.edu.tw).
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  • Jian-Kai Chen,

    1. Authors M.-L. Wu, C.-R. Wu, Chen, and Huang are with Dept. of Food Science, National Pingtung Univ. of Science & Technology, 912, Pingtung, Taiwan. Author Chou is with Kaohsiung District Agricultural Research and Extension Station, Council of Agriculture, Executive Yuan, Taiwan. Direct inquiries to author Huang (E-mail: tchuang@mail.npust.edu.tw).
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  • Tzou-Chi Huang

    1. Authors M.-L. Wu, C.-R. Wu, Chen, and Huang are with Dept. of Food Science, National Pingtung Univ. of Science & Technology, 912, Pingtung, Taiwan. Author Chou is with Kaohsiung District Agricultural Research and Extension Station, Council of Agriculture, Executive Yuan, Taiwan. Direct inquiries to author Huang (E-mail: tchuang@mail.npust.edu.tw).
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Abstract

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 Δ1-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.

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