›› 2017, Vol. 29 ›› Issue (8): 1321-1328.DOI: 10.3969/j.issn.1004-1524.2017.08.13

• Horticultural Science • Previous Articles     Next Articles

Identification of volatile compounds in different vegetable soybean varieties and their differences

LIU Na, XU Shengchun, ZHANG Guwen, HU Qizan, FENG Zhijuan, Gong Yaming*   

  1. Institute of Vegetables, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
  • Received:2016-03-27 Online:2017-08-20 Published:2017-09-06

Abstract: The volatile compounds of five vegetable soybean varieties (Taiwan 75, Zhenong 8, Chunfengzao, Zhenong 3, Fucheng) were comparatively analyzed using solid-phase microextraction/gas chromatography-mass spectrometry (SPME/GC-MS). Results showed that 41 kinds of volatile components were detected, and 21, 23, 24, 26 and 18 kinds of volatile substances from Taiwan 75, Zhenong 8, Chunfengzao, Zhenong 3 and Fucheng, respectively. The ingredients for the characteristic volatile compounds of vegetable soybean were mainly determined to be alcohols and aldehydes. 1-octen-3-ol, cedrol, trans-farnesol, hexanal, nonanal and decanal were the main aroma in all different varieties. Principal component analysis (PCA) was analyzed for major aroma components in different vegetable soybean varieties. 1-hexanol and nonanal were higher in Taiwan 75 and Zhenong 3, which were the characteristic aroma in these two varieties. 1-octen-3-ol was the characteristic flavor in Zhenong 8, while ethyl iso-allocholate was the characteristic aroma in Fucheng which had specific taro flavor. The interaction of main aroma with different concentration leads to the specific flavor of each vegetable soybean. The research results would supply theoretical basis for breeding high quality varieties of vegetable soybean.

Key words: vegetable soybean, volatile compound, solid-phase microextraction (SPME), gas chromatography-mass spectrometry (GC-MS), principal component analysis (PCA)

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