A genome-wide association study of hexanal content related to soymilk off-flavours in seed of soybean (Glycine max)

Abstract

Flavour is an essential quality characteristic of soymilk; however, it contains volatile compounds unacceptable to consumers. Hexanal is the most important flavour compound that gives a sensory beany, grassy flavour in the soymilk. An effective way to reduce hexanal content in soymilk is to screen for and utilise cultivars of soybean (Glycine max (L.) Merr.) with lower hexanal content. The objective of the present study was to dissect the genetic basis of hexanal content in soybean seed by using genome-wide association analysis (GWAS), thereby providing guidance for the selection and breeding of soybean varieties with low hexanal content. We used 24651 single-nucleotide polymorphisms (SNPs) and screened seeds from 111 cultivated soybean accessions to identify quantitative trait nucleotides (QTNs) affecting hexanal content. We discovered 14 novel QTNs located on five different chromosomes that are significantly associated with hexanal content in soybean seed. Among these, 11 QTNs co-localised with quantitative trait loci previously found in linkage or association mapping studies related to protein, oil and/or fatty acid content in soybean seed. We also identified some candidate genes involved in amino acid metabolism, protein content, lipid metabolism and hormone metabolism. Six cultivars with low hexanal content were identified by screening. This is the first GWAS study on hexanal content in soybean seed, and a number of QTNs and candidate genes were identified. Some of these may be useful to breeders for the improvement of marker-assisted breeding efficiency for low hexanal content and may be useful for exploring possible molecular mechanisms underlying hexanal content in soybean seed.