Rapid Profiling of Soybean Aromatic Compounds Using Electronic Nose.

Ramasamy Ravi,Ali Taheri,Durga Khandekar,Reneth Millas

doi:10.3390/bios9020066

Abstract

Soybean (Glycine max (L.)) is the world’s most important seed legume, which contributes to 25% of global edible oil, and about two-thirds of the world’s protein concentrate for livestock feeding. One of the factors that limit soybean’s utilization as a major source of protein for humans is its characteristic soy flavor. This off-flavor can be attributed to the presence of various chemicals such as phenols, aldehydes, ketones, furans, alcohols, and amines. In addition, these flavor compounds interact with protein and cause the formation of new off-flavors. Hence, studying the chemical profile of soybean seeds is an important step in understanding how different chemical classes interact and contribute to the overall flavor profile of the crop. In our study, we utilized the HERCALES Fast Gas Chromatography (GC) electronic nose for identification and characterization of different volatile compounds in five high-yielding soybean varieties, and studied their association with off-flavors. With aroma profiling and chemical characterization, we aim to determine the quantity and quality of volatile compounds in these soybean varieties and understand their effect on the flavor profiles. The study could help to understand soybean flavor characteristics, which in turn could increase soybean use and enhance profitability.

Highlights

Soybean (Glycine max (L.)) seed protein content is 35–50% of its total dry weight and is a major source of protein in the human diet and for animal nutrition
Hexanal is commonly associated with the grassy flavor; hexanol; 1-octen-3-ol; 1-octen-3-one; trans,trans-2,4-decadienal; and trans,trans-2,4-nonadienal are other aromatic compounds linked with the beany taste in soy meal products [3]
It demonstrates the potential use of this system in rapid profiling of volatile compounds in different soybean cultivars

Summary

Introduction

Soybean (Glycine max (L.)) seed protein content is 35–50% of its total dry weight and is a major source of protein in the human diet and for animal nutrition. Soybean consumption has been limited in the western world due to the beany flavor present in soy meal products. Enzymatic oxidation of linoleic acid and linolenic acid by lipoxygenase genes (Lox) is reported as a major cause of the beany flavor [1,2], and in soybeans there are three separate genes, Lox, Lox and Lox controlling this trait [2]. Hexanal is commonly associated with the grassy flavor; hexanol; 1-octen-3-ol; 1-octen-3-one; trans,trans-2,4-decadienal; and trans,trans-2,4-nonadienal are other aromatic compounds linked with the beany taste in soy meal products [3]. Boiling the seeds at 100 ◦ C deactivates the lipoxygenase enzymes and is the common method used for reducing the beany flavor. Breeding soybean lines with reduced beany flavor is another approach that can be used for minimizing the off-flavors in soybeans.

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Conclusion