University of Helsinki research targets flavor challenges in faba bean products

A new study from the University of Helsinki has identified key compounds responsible for the bitter taste and dry mouthfeel that have limited consumer acceptance of faba bean-based foods. The research, part of doctoral work by Fabio Tuccillo at the Faculty of Agriculture and Forestry, lays the groundwork for improving the sensory qualities of faba bean ingredients and expanding their use in plant-based food products.

Faba beans are nutritionally promising – high in protein and well-suited to cultivation in northern climates – but they have yet to gain broad popularity due to their often undesirable flavor. A consumer study involving 264 participants confirmed that bitterness and an astringent, drying mouthfeel are the primary reasons consumers tend to avoid them. These off-notes persist even after processing and are particularly pronounced in protein isolates, which are often used in plant-based meat or dairy alternatives.

“People avoid faba beans in cooking and in the food industry especially because of their bitterness,” said Tuccillo. “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.”

The research team conducted sensory evaluations at a dedicated laboratory on the university’s Viikki Campus. The findings pointed to several chemical culprits: vicine and convicine – compounds naturally present in faba beans – as well as certain amino acids, notably phenylalanine, were closely linked to the negative sensory experiences. In addition, some cereal-like off-aromas were traced to compounds formed through lipid oxidation.

These results could have significant implications for product development. By identifying the molecular causes of bitterness and dryness, food scientists and manufacturers can now focus on developing targeted processing methods and selective breeding strategies that reduce or eliminate these compounds.

“Faba beans are high in protein content, and dried faba beans in particular contain even more protein than red meat,” Tuccillo said. “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.”

According to Tuccillo, the findings support broader efforts to shift toward more sustainable diets. Faba beans grow well in Finland and can serve as a valuable home-grown protein source, reducing reliance on imported soy or animal-based ingredients. Improving the taste profile of faba bean products would help unlock their full potential, both for food manufacturers and consumers looking for local, sustainable protein options.

“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,” Tuccillo added.

His doctoral thesis, On the flavor of faba bean ingredients – Consumer acceptance, sensory perception, food application, and identification of potential flavor compounds, was publicly defended on 30 May 2025, at the University of Helsinki. The examination took place at the Athena building, with Professor Wender Bredie from the University of Copenhagen serving as the opponent and Professor Kati Katina as the custos. The full thesis is available digitally through the Helda repository.

The research not only reinforces the importance of sensory factors in plant-based food acceptance, but also highlights how small molecular changes can have a major impact on consumer behavior. With further development, faba beans could become a more central part of the food system, contributing to both nutritional goals and climate resilience.

By addressing flavor at the source, the University of Helsinki team is offering a path forward for one of the most promising – but underutilized – plant proteins in Europe.