Edamame seeds that have a particular flavor (fragrance) are preferred. Presence of 2-acetyl-1-pyrroline (2AP) is associated with the trait in soybean and rice. BADH2 gene encodes a betaine aldehyde dehydrogenase that may transform 2AP into non-fragrant compounds.
This type of trait should come up again with most of the nut crops. They obviously have tastes and odors. Maybe we need a child of TO:0000281 metabolite content related trait like "Seed flavor traits". The definition could be "Traits that involve the formation or stabalization of volatile compounds associated with odors and/or tastes". Then the trait for edamame and rice fragrance could be:
Title: 2-acetyl-1-pyrroline (2AP) concentration
Definition: concentration of 2AP in seeds
Synonym: seed fragrance, rice fragrance
child _of: Seed flavor traits
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