Don't like the taste of fava beans? Research helps improve flavor
Gaby Clark
scientific editor
Robert Egan
associate editor
Fava beans are a promising plant-based protein source, but many find their flavor unpleasant. A conducted at the University of Helsinki investigated the root causes of the flavor issues to help develop solutions for improving the taste of fava beans.
A Finnish consumer study of 264 people revealed that consumers often dislike the taste of fava beans primarily due to their bitterness and a drying sensation in the mouth. In particular, protein products manufactured from fava beans received negative reviews in consumer studies. The bitter taste is likely also transmitted to food products, since it was found to persist after the raw material was processed.
"People avoid fava beans in cooking and in the food industry, especially because of their bitterness. In their current form, fava 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 flavors," 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.
Fava beans have 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 fava beans, making them a more popular raw material in plant-based foods.
"fava beans are high in protein content, and dried fava 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 flavor and sensation, we can produce increasingly pleasant fava bean raw materials," says Tuccillo.
"Improving the sensory quality of raw materials made from fava beans is necessary, if the aim is to succeed in the food market with products supporting sustainable development and plant-based diets."
More information: 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 in the Faculty of Agriculture and Forestry, University of Helsinki.
Provided by University of Helsinki
