Mutations in the genes responsible for the synthesis of furan fatty acids resolve the light‐induced off‐odor in soybean oil

SUMMARY Soybean oil is the second most produced edible vegetable oil and is used for many edible and industrial materials. Unfortunately, it has the disadvantage of ‘reversion flavor’ under photooxidative conditions, which produces an off‐odor and decreases the quality of edible oil. Reversion flavor and off‐odor are caused by minor fatty acids in the triacylglycerol of soybean oil known as furan fatty acids, which produce 3‐methyl‐2,4‐nonanedione (3‐MND) upon photooxidation. As a solution to this problem, a reduction in furan fatty acids leads to a decrease in 3‐MND, resulting in a reduction in the off‐odor induced by light exposure. However, there are no reports on the genes related to the biosynthesis of furan fatty acids in soybean oil. In this study, four mutant lines showing low or no furan fatty acid levels in soybean seeds were isolated from a soybean mutant library. Positional cloning experiments and homology search analysis identified two genes responsible for furan fatty acid biosynthesis in soybean: Glyma.20G201400 and Glyma.04G054100 . Ectopic expression of both genes produced furan fatty acids in transgenic soybean hairy roots. The structure of these genes is different from that of the furan fatty acid biosynthetic genes in photosynthetic bacteria. Homologs of these two group of genes are widely conserved in the plant kingdom. The purified oil from the furan fatty acid mutant lines had lower amounts of 3‐MND and reduced off‐odor after light exposure, compared with oil from the wild‐type.