Changes in Volatile Flavor Compounds of Vegetable Soybean Seeds With Different Preservation Processes Using Headspace‐Gas Chromatography–Ion Mobility Spectrometry.

It is useful to analyze volatile flavor compounds and identify characteristic fingerprints for improving the aroma of vegetable soybean in the vegetable soybean breeding program. In this study, headspace‐gas chromatography–ion mobility spectrometry was applied to evaluate the volatile compounds of four vegetable soybean cultivars with different preservation processes. The results revealed that aldehydes, alcohols, and esters determined the basic volatile flavor of the vegetable soybean seeds. The peak intensities of most of the volatile compounds varied significantly between both cultivars and preservation methods. Compared with the preservation processes, the differences between cultivars would contribute more to the flavor. The characteristic fingerprints were further identified in the four cultivars, including Xiang Dou, Changxing Qingdou, Wu Pi Qing Ren, and Zhe Xian No. 84, with different preservation processes. Although the flavor could be affected by the preservation processing, the cultivar Zhe Xian No. 84 was the least affected among these cultivars and had great value in both promotion and application in vegetable soybean production. These results could provide useful information for improving the seed taste quality of vegetable soybean in China. [ABSTRACT FROM AUTHOR]