AbstractThis review on the flavor components of soybean protein products examines primarily our studies on sensory evaluation of commercial flours, concentrates and isolates; on extraction of flavor components from soybean flakes with hexane‐alcohol azeotropic mixtures; on the application of proteolytic enzymes to improve flavor; and on the effect of inactivating lipoxygenase on soy beverage flavor. Evidence indicates that enzymatic reactions affect the flavor of final products. Presumably lipoxygenase is a primary culprit and linolenic acid a primary precursor when soybeans are partially processed before destroying enzymatic activity.