Mechanisms of 2-acetyl-1-pyrroline formation in aromatic rice and soybean varieties

Abstract

Aromatic rice varieties contain their potent flavor compound, 2-acetyl-1-pyrroline. Throughout the international collaborative research, we established cultivar identification by DNA based method and quantification of 2-acetyl-1-pyrroline instrumental analysis. Further studies revealed lack of aminoaldehyde dehydrogenase induced accumulation of 4-aminobutanal, which is intermediate to 2-acetyl-1-pyrroline, then the 2-acetyl-1-pyrroline content was increased. Aromatic soybean varieties also showed similar formation mechanism on 2-acetyl-1-pyrroline formation. Our study revealed lack of aminoaldehyde dehydrogenase and deletion in the controlling gene.