Faba beans are a promising plant-based protein source, but many find their flavour unpleasant. A study conducted at the University of Helsinki investigated the root causes of the flavour issues to help develop solutions for improving the taste of faba beans.
A Finnish consumer study of 264 people revealed that consumers often dislike the taste of faba beans primarily due to their bitterness and a drying sensation in the mouth. Particularly protein products manufactured from faba beans received negative reviews in consumer study. The bitter taste is likely also transmitted to food products, since it was found to persist after the raw material was processed.
"People avoid faba beans in cooking and in the food industry especially because of their bitterness. In their current form, faba bean products have not sold very well either. They are often also heavily seasoned to cover the bitter taste. Therefore, it is important to identify the compounds that cause unpleasant flavours," says Doctoral Researcher Fabio Tuccillo.
It was found that the bitter taste and the mouth-drying sensation were linked to the presence of vicine and convicine in particular as well as certain amino acids, such as phenylalanine. In addition, cereal-like aromas were caused by some compounds created by lipid oxidation.
Faba beans have much potential
Research-based knowledge helps develop technologies and processing methods as well as, for example, plant-breeding methods based on genetics, which can improve the taste of faba beans, making them a more popular raw material in plant-based foods.
"Faba beans are high in protein content, and dried faba beans in particular contain even more protein than red meat. They can be used in a diverse range of food products, such as bread, pastry and other products. Once we know how to reduce the unpleasant favour and sensation, we can produce increasingly pleasant faba bean raw materials," says Tuccillo.
Faba beans grow well in Finland, so the research results may promote their wider use in the Finnish food industry. This will support the use of Finnish raw materials in a diet that promotes sustainable development.
"Improving the sensory quality of raw materials made from faba beans is necessary, if the aim is to succeed in the food market with products supporting sustainable development and plant-based diets," says Tuccillo.
Fabio Tuccillo will defend his doctoral thesis entitled "On the flavor of faba bean ingredients - Consumer acceptance, sensory perception, food application, and identification of potential flavor compounds" on 30 May 2025 at 12.00 in the Faculty of Agriculture and Forestry, University of Helsinki. The public examination will take place in room 107 of the Athena building (Siltavuorenpenger 3 A, Helsinki). Professor Wender Bredie from the University of Copenhagen will serve as the opponent and Professor Kati Katina as the custos. The doctoral thesis is also available in electronic form through the Helda repository .
