Yuan Fengjie, Fu Xujun, Yu Xiaomin, Yang Qinghua, Jin Hangxia, Zhu Longming
Hangzhou Sub-Center of National Soybean Improvement, Institute of Crop and Nuclear Technology Utilization, Zhejiang Academy of Agricultural Sciences, Hangzhou, China.
Front Plant Sci. 2021 Dec 14;12:768675. doi: 10.3389/fpls.2021.768675. eCollection 2021.
Evaluating the volatile compounds and characteristic fingerprints of the core cultivars of vegetable soybean would provide useful data for improving their aroma in the breeding programs. The present study used headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) to evaluate the volatile compounds of vegetable soybean seeds at a specific growth stage. In total, 93 signal peaks were identified, 63 compounds qualitatively, with 14 volatile flavor compounds providing multiple signals. The 63 volatile compounds consisted of 15 esters, 15 aldehydes, 13 alcohols, 15 ketones, one acid, and four other compounds. The peak intensity of most of the volatile compounds varied greatly between the core cultivars. The alcohols and aldehydes determined the basic volatile flavor of the vegetable soybean seeds. Volatile flavors were determined by their respective esters, ketones, or other components. Characteristic fingerprints were found in some core vegetable soybean cultivars. Four cultivars (Xiangdou, ZHE1754, Zhexian 65018-33, and Qvxian No. 1) had pleasant aromas, because of their higher content of 2-acetyl-1-pyrroline (2-AP). A principal component analysis (PCA) was used to distinguish the samples based on the signal intensity of their volatile components. The results showed that the composition and concentration of volatile compounds differed greatly between the core cultivars, with the volatile flavor compounds of soybeans being determined by the ecotype of the cultivar, the direction of breeding selection, and their geographical origin. Characteristic fingerprints of the cultivars were established by HS-GC-IMS, enabling them to be used to describe and distinguish cultivars and their offspring in future breeding studies.
评估毛豆核心品种的挥发性化合物和特征指纹图谱，可为育种计划中改善其香气提供有用数据。本研究采用顶空-气相色谱-离子迁移谱（HS-GC-IMS）来评估特定生长阶段毛豆种子的挥发性化合物。共鉴定出93个信号峰，定性出63种化合物，其中14种挥发性风味化合物产生多个信号。这63种挥发性化合物包括15种酯类、15种醛类、13种醇类、15种酮类、1种酸类和4种其他化合物。大多数挥发性化合物的峰强度在核心品种之间差异很大。醇类和醛类决定了毛豆种子的基本挥发性风味。挥发性风味由各自的酯类、酮类或其他成分决定。在一些毛豆核心品种中发现了特征指纹图谱。四个品种（湘豆、浙1754、浙鲜65018-33和衢鲜1号）具有宜人的香气，因为它们含有较高含量的2-乙酰基-1-吡咯啉（2-AP）。采用主成分分析（PCA）根据挥发性成分的信号强度对样品进行区分。结果表明，核心品种之间挥发性化合物的组成和浓度差异很大，大豆的挥发性风味化合物由品种的生态类型、育种选择方向及其地理来源决定。通过HS-GC-IMS建立了品种的特征指纹图谱，使其能够用于描述和区分未来育种研究中的品种及其后代。
