Effects of grain stabilization processing on the flavor and palatability of soybeans for functional food applications

Soybeans are rich in bioactive compounds such as isoflavones, saponins, and phytosterols, which are known to help manage menopause, reduce cholesterol levels, and prevent hormone-related cancers. However, their broader application in functional and medicinal products is often limited by off-flavors, particularly the characteristic beany odor. This study examined the effects of Grain Stabilization Processing (GSP) on volatile compounds and sensory attributes in both raw and roasted soybeans, using gas chromatography-mass spectrometry (GC-MS), electronic nose and tongue systems, and sensory evaluation. GSP treatment increased the levels of alcoholic compounds, likely due to non-enzymatic oxidation of unsaturated fatty acids. In treated raw soybeans (TSB), heterocyclic compounds such as pyrazines and maltol were elevated, contributing to nutty and roasted aromas. In contrast, these compounds were decreased in treated roasted soybeans (TRSB), possibly due to thermal degradation. Electronic tongue analysis revealed significantly lower sourness, bitterness, and sweetness and higher umami intensity in TRSB compared to the control. Sensory evaluation indicated that TSB received significantly higher scores than raw soy bean (RSB) in terms of aroma, taste, mouthfeel, and overall acceptability. Correlation analysis revealed strong positive associations between overall preference and attributes such as roasted aroma, sweetness and roasted flavor, while negative correlations were observed for beany odor, bitterness and astringency [ 1 ] [ 2 ]. These findings suggest that GSP effectively improves the sensory quality of soybeans by reducing off-flavor compounds and enhancing desirable taste attributes. This approach may expand the potential use of soybeans in functional foods and medicinal formulations aimed at promoting health and preventing disease. Publication History Article published online: 05 March 2026 © 2026. Thieme. All rights reserved. Georg Thieme Verlag KG Oswald-Hesse-Straße 50, 70469 Stuttgart, Germany