Study: What Causes Bitter Flavours in Faba Beans, and How Can They Be Reduced? – vegconomist

In recent years, faba beans have often been discussed as a promising source of plant-based protein. However, many consumers find that the beans are unpleasantly bitter and create a drying sensation in the mouth.

In a consumer study, protein products made from faba beans received particularly negative reviews, with the bitter taste found to persist even after processing. To address this, a new study conducted at the University of Helsinki has investigated the root causes of these flavour issues.

The research found that the bitter taste and mouth-drying sensation were linked to the presence of the pyrimidine glycosides vicine and convicine, as well as certain amino acids such as phenylalanine. Additionally, some compounds created by lipid oxidation caused cereal-like aromas.

This knowledge could allow for the development of new technologies, processing methods, and plant-breeding methods to improve the flavour of faba beans.

Supporting sustainable development

Despite their flavour issues, faba beans are still considered to be a promising source of plant-based protein. According to Fabio Tuccillo, the author of the new study, dried faba beans contain even more protein than red meat. They can also be used in a diverse range of food products, including bread, pastry, and more.

Furthermore, faba beans grow well in Finland, and the study could promote their wider use in the Finnish food industry.

Research published earlier this year found that protein nanofibrils from faba beans could help improve the mouthfeel of plant-based foods. Additionally, a study from 2024, also conducted at the University of Helsinki, concluded that combining whole faba beans with groat flour and pea protein isolate creates a promising protein blend for plant-based meat.

“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. “Once we know how to reduce the unpleasant flavour and sensation, we can produce increasingly pleasant faba bean raw materials.”