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 Δ 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.
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Wu et al. (2009) studied this question.
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