TY - JOUR
AU - MATSUI, Kenji
AB - Abstract Flavor properties are important factors of soybean seeds in their utilization as food materials. In order to isolate novel varieties and mutants of soybean having preferable flavor properties, a simple and efficient screening system was established using an automated headspace sampler coupled to gas chromatography. With this system, five major volatile compounds were analyzed within 12 min. By applying this screening system to 626 soybean varieties collected worldwide, we isolated four soybean varieties that showed unique compositions of volatile compounds. Through biochemical analysis, it was found that the uniqueness of three of them was possibly independent of lipoxygenase enzyme, and thus perhaps this screening system can expand the subject of flavor properties beyond lipoxygenase and thus be useful in discovering new types of soybeans. soybean (Glycin max L. Merril) seed, flavor, lipoxygenase, hydroperoxide lyase, hexanal Reference 1) MacLeod G and Ames J, Crit. Rev. Food Sci. Nutr., 27, 219–400 (1988). 2) Pulvera ZM, Kitamura K, Hajika M, Shimada K, and Matsui K, Biosci. Biotechnol. Biochem., 70, 2598–2603 (2006). 3) Hildebrand DF and Hymowitz T, J. Am. Oil Chem. Soc., 58, 583–586 (1981). 4) Kitamura K, Trends Food Sci. Technol., 4, 64–67 (1993). 5) Kitamura K, Agric. Biol. Chem., 48, 2339–2346 (1984). 6) Shimada K, Nomura H, Hara Y, Fujimoto F, and Kitamura K, Nippon Shokuhin Kagaku Kogaku Kaishi (in Japanese), 45, 122–128 (1998). 7) Yuan S and Chang SKC, J. Agric. Food Chem., 55, 426–431 (2007). 8) Stephan A and Steinhart H, J. Agric. Food Chem., 47, 2854–2859 (1999). 9) Mattick LR and Hand DB, J. Agric. Food Chem., 17, 15–17 (1969). 10) Matoba T, Hidaka H, Kitamura K, Kaizuma N, and Kito M, J. Agric. Food Chem., 33, 856–858 (1985). 11) Furuta S, Nishida Y, Hajika M, Igita K, and Suda I, J. Agric. Food Chem., 44, 236–239 (1996). 12) Sadik CD, Sies H, and Schewe T, Biochem. Pharmacol., 65, 773–781 (2003). 13) Kobayashi A, Tsuda Y, Hirata N, Kubota K, and Kitamura K, J. Agric. Food Chem., 43, 2449–2452 (1995). 14) Lei Q and Boatright WL, J. Food Chem., 73, C464–C468 (2008). 15) Hildebrand DF, Hamilton-Kemp TR, Loughrin JH, Ali K, and Andersen RA, J. Agric. Food Chem., 38, 1934–1936 (1990). 16) Takamura H, Kitamura K, and Kito M, FEBS Lett., 292, 42–44 (1991). 17) Lin J and Blank I, J. Agric. Food Chem., 51, 4364–4369 (2003). 18) Mcgonigle B, Falco SC, Everard JD, and Swinson NA, US Patent, 2006156430 (July 13, 2006). 19) Salch YP, Grove MJ, Takamura H, and Gardner HW, Plant Physiol., 108, 1211–1218 (1995). 20) Min S, Yu Y, Yoo S, and Martin SS, J. Food Chem., 70, C1–C7 (2005). 21) Hwang TY, Nakamoto Y, Kono I, Enoki H, Funatsuki H, Kitamura K, and Ishimoto M, Breed. Sci., 58, 315–323 (2008). PDF This content is only available as a PDF. © Japan Society for Bioscience, Biotechnology, and Agrochemistry 2009 This article is published and distributed under the terms of the Oxford University Press, Standard Journals Publication Model (https://academic.oup.com/journals/pages/open_access/funder_policies/chorus/standard_publication_model) © Japan Society for Bioscience, Biotechnology, and Agrochemistry 2009
TI - Development of a Screening System for the Evaluation of Soybean Volatiles
JO - Bioscience Biotechnology and Biochemistry
DO - 10.1271/bbb.90243
DA - 2009-08-23
UR - https://www.deepdyve.com/lp/oxford-university-press/development-of-a-screening-system-for-the-evaluation-of-soybean-YXQwfUecFs
SP - 1844
EP - 1848
VL - 73
IS - 8
DP - DeepDyve
ER -