摘要：Germination is a miraculous process that determines important changes of the physical chemical characteristics of the seeds and also improving its nutritive value, increasing the bioavailability of mineral and vitamins being the most important ones. Soybean seeds are recognized as good source of protein, minerals and vitamins, but also known for the poor sensorial characteristics (legume or bitter taste and flavor), as well as the presence of the antinutritional factors which make consumers to avoid it. The present work was focused on the evaluation of the germination influence on the sensorial characteristics of soybean seeds. Thus, the soybeans were germinated in controlled conditions (at 15, 20 and 25°C for 2, 3, 4, 6 and 8 days). Each sample was analyzed by the profile method evaluating color, aroma, taste and general acceptability. The results of the experiments shown that germination did improve mostly the color and general acceptability, but also the flavor and taste and this improvement depends on germination time and temperature. The most appreciated seeds were those germinated at 25°C for 8 days for which the sensorial profile area has had the highest value
