Abstract: A method for the alteration of synthesis of fatty acids and the corresponding compositions of triacylglycerols in plants is provided. Plant tissue transformed with a fatty acid CoA desaturase gene obtained from an animal or yeast source shows a decrease in saturated 16 and 18 carbon fatty acids with a corresponding increase in monounsaturated 16 and 18 carbon fatty acids in transformed calli, leaves and seeds.

Abstract: A method for somatic embryogenesis of soybean, (Glycine max), Glycine soja and other Glycine species is provided using immature cotyledon tissue, preferably with the embryonic axis removed, comprising culturing said tissue on a medium containing auxin, preferably NAA at a concentration of at least about 15 mg/l. A further method for such somatic embryogenesis is provided wherein the culture medium contains a synergistically acting lowered carbohydrate and auxin concentration. Particularly embryogenic cells of such tissue are identified and improved maceration methods for contacting such cells with regeneration and transformation media are disclosed.Methods for transforming somatic tissue from soybean and other Glycine species are also provided.Whole, fertile, transformed plants are obtained.

Abstract: A method of reducing the formation of hexanal by plant parts comprises breaking the plant parts, adding thereto an agent comprising lipoxygenase 3 enzyme and allowing the plant parts to remain in contact with the enzyme under conditions effective to attain the desired effect. A method of producing a low odor plant part meal or flour comprises breaking up the plant parts, adding an agent with lipoxygenase 3 enzyme and allowing the plant parts to remain in contact with the enzyme under conditions effective to attain the desired effect. An improved composition comprises a hexanal producing plant part meal or flour and an agent with lipoxygenase 3 enzyme which is substantially devoid of lipoxygenase enzyme 1 and 2 activities, optionally with other edible ingredients such as other low-hexanal producing flours. Improved edible products are produced using the invention which have less objectionable odor and flavor.