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Article

A Sequence Variation in GmBADH2 Enhances Soybean Aroma and Is a Functional Marker for Improving Soybean Flavor.

International journal of molecular sciences - 8 Apr 2022

Qian Linlin, Jin Hangxia, Yang Qinghua, Zhu Longming, Yu Xiaomin, Fu Xujun, Zhao Man, Yuan Fengjie

Abstract excerpt

The vegetable soybean (Glycine max L. Merr.) plant is commonly consumed in Southeast Asian countries because of its nutritional value and desirable taste. A "pandan-like" aroma is an important value-added quality trait that is rarely found in commercial vegetable soybean varieties. In this study, three novel aromatic soybean cultivars with a fragrant volatile compound were isolated. We confirmed that the aroma of...

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PMID: 35456933
DOI: 10.3390/ijms23084116
PMCID: PMC9030070

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