Soy compositions having improved organoleptic properties and methods of generation

Abstract

The present invention provides soy meat compositions with improved organoleptic properties and methods of identifying soybeans with improved organoleptic qualities. The invention also provides methods for producing soy compositions with improved organoleptic properties and for creating plants producing soybeans with such characteristics.

1 - 26 . (canceled) 
   
   
       27 . A method of analyzing the odor producing properties of a soybean comprising determining the level of at least one compound selected from the group consisting of 2,4 decadienal, hexanol, hexanal, and 1-octen-3-ol. 
   
   
       28 . The method of  claim 27 , wherein determining the level of the compound comprises incubating a mixture of about 1 part of soybean seed flour and about 4 parts of water for a period in the range of about 1 to about 40 minutes and quantifying amounts of at least one compound selected from the group consisting of 2,4 decadienal, hexanol, hexanal, and 1-octen-3-ol and combinations thereof, using deuterated standards for hexanal, hexanol and decadienal. 
   
   
       29 . The method of  claim 28 , wherein soybean seed flour is made from dehulled soybeans. 
   
   
       30 . A method of obtaining a soybean variety producing soybeans with decreased odor producing properties comprising measuring the level of at least one compound selected from the group consisting of 2,4 decadienal, hexanol, hexanal, 1-octen-3-ol, and any combination thereof in one or more soybeans from first and second soybean varieties and selecting the variety producing seeds with lower levels of said compound. 
   
   
       31 . The method of  claim 30 , further comprising crossing a plant of the selected variety with a different plant to produce progeny and measuring the level of at least one compound selected from the group consisting of 2,4 decadienal, hexanol, hexanal, 1-octen-3-ol, and any combination thereof in one or more soybeans from said progeny. 
   
   
       32 . A method for selecting a soybean variety that resists fungal contamination comprising selecting a variety that comprises less than 5 μg 1-octen-3-ol per gram of seed as measured by incubating a mixture of about 1 part of soybean seed flour and about 4 parts of water for a period in the range of about 1 to about 40 minutes and measuring the 1-octen-3-ol. 
   
   
       33 - 36 . (canceled) 
   
   
       37 . The method of  claim 27 , wherein said determining the level of at least one compound comprises determining the level of 2,4, decadienal. 
   
   
       38 . The method of clam  27 , wherein said determining the level of at least one compound comprises determining the level of 2,4, decadienal and at least one compound selected from the group consisting of hexanol, hexanal, and 1-octen-3-ol. 
   
   
       39 . The method of  claim 30 , wherein said measuring the level of at least one compound comprises measuring the level of 2,4, decadienal. 
   
   
       40 . The method of  claim 30 , wherein said measuring the level of at least one compound comprises measuring the level of 2,4, decadienal and at least one compound selected from the group consisting of hexanol, hexanal, and 1-octen-3-ol. 
   
   
       41 . The method of  claim 31 , wherein said measuring the level of at least one compound comprises measuring the level of 2,4, decadienal. 
   
   
       42 . The method of  claim 31 , wherein said measuring the level of at least one compound comprises measuring the level of 2,4, decadienal and at least one compound selected from the group consisting of hexanol, hexanal, and 1-octen-3-ol. 
   
   
       43 . The method of  claim 32 , comprising dehulling a sample of seed and measuring the 1-octen-3-ol level from the sample.