Genome-wide association analysis of 1-octen-3-ol content related to soymilk off-flavor in soybean seed
Ning Xia A B , Mingming Yang B , Junhan Zhao B , Yupeng Shao B , Yanguo Shi A C , Wenbing Yan B , Xiaoqi Wang B , Yingpeng Han
B C and Zhikun Wang B C
+ Author Affiliations
- Author Affiliations
A School of Food Engineering, Harbin University of Commerce, 150030. Harbin, China.
B Key Laboratory of Soybean Biology in Chinese Ministry of Education (Key Laboratory of Soybean Biology and Breeding/Genetics of Chinese Agriculture Ministry), Northeast Agricultural University, 150030, Harbin, China.
C Corresponding authors. Email: hyp234286@aliyun.com; zhikunwang1998@aliyun.com; hrbshiyanguo@126.com
Crop and Pasture Science 70(2) 133-139 https://doi.org/10.1071/CP18423
Submitted: 14 September 2018 Accepted: 7 January 2019 Published: 26 February 2019
Abstract
Chemical compounds in soybean (Glycine max (L.) Merr.) seed have great effects on the flavour and taste of soymilk. The 1-octen-3-ol content in soybean seed could produce sensory off-flavours (mushrooms, lavender, rose and hay flavour) during the processing of soymilk. The most effective way to reduce off-flavours of soymilk is the screening and utilisation of soybean cultivars with reduced 1-octen-3-ol content. However, genomic study of 1-octen-3-ol in soybean has not previously been reported. In the present work, a natural population of 90 diverse soybean accessions was used to dissect the genetic basis of 1-octen-3-ol content in soybean seed through genome-wide association analysis by using 26 822 single nucleotide polymorphisms (SNPs). Twenty-one novel quantitative trait nucleotides (QTNs) were thus identified to be associated with 1-octen-3-ol content in soybean seed. Among them, 13 QTNs overlapped with, or were located in, the linked regions of known QTNs for protein, oil and/or fatty acid content in soybean seed. The functional genes located in the 200-kb genomic region of each peak SNP were considered possible candidates related to 1-octen-3-ol, such as genes involved in amino acid metabolism, protein content, and hormone metabolism. The identified loci with beneficial alleles and the candidate genes may be valuable for improving the off-flavours of soymilk.
Additional keywords: candidate genes, genome-wide association mapping.
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