Researchers at the USDA Agricultural Research Service’s Plant Genetics Research Unit in Columbia, Missouri, in collaboration with the University of Missouri and industry partners, have published findings on a novel non-GMO soybean variety that substantially reduces the beany and painty off-flavors long associated with soy-based products.
The study, published in Food Chemistry, compared four soybean types, ranging from a standard commodity cultivar to a “Super” variety developed through selective breeding to combine multiple trait modifications targeting the chemical processes responsible for off-flavor production.
Why soy tastes the way it does
The beany, grassy notes familiar in soy products develop when enzymes in the seed react with fats during processing steps like soaking and grinding. The standard commodity soybean tested recorded the highest concentrations of these flavor compounds and the strongest off-flavor attributes in sensory analysis. The Super variety recorded the lowest across both measures.
Kristin Bilyeu, ARS molecular biologist and lead researcher, described the trait-stacking approach: “We have developed a super bean technology that integrates three major traits, such as high oleic acid, low linolenic acid, and lipoxygenase-null characteristics, along with carbohydrate modifications. These multiple traits minimize lipid oxidation and other chemical changes that occur when fat is exposed to air, causing those unpopular flavors.”
Years in development
Bilyeu’s team has targeted nine soybean genes over the course of the research program to optimize seed composition. The work uses non-GMO breeding methods, identifying natural mutations and using molecular markers to select for the desired trait combinations rather than introducing foreign genetic material.
“One of my post-docs described it as building a Mr. Potato Head, adding all the parts together to make it look like a superhero. Similarly, we are enhancing the soybean seed one trait at a time,” Bilyeu said.
One aspect of the technology is already patented, with a further patent application pending for the combined trait system. The research team says the technology is attracting interest from seed companies and food ingredient manufacturers looking for neutral-flavored, high-quality soy protein.
