Ethyl -D-galactopyranoside and pinitol were isolated during an investigation of the flavor components extracted from dehulled, full-fat, soybean flakes with an azeotropic mixture of hexane ¡ethanol 81:19. These two compounds were identified by carbon-hydrogen analysis, chromatographic behavior, spectroscopy, optical rotation, and melting point. Full-fat and defatted flakes contain about 0.6 and 0.3% pinitol, respectively. Nearly 0.2% ethyl galactoside was formed in full-fat flakes during extraction with the hexane-ethanol azeotrope; only 0.03% was formed during extraction of de-fatted flakes. Ethyl -D-galactopyranoside is bitter, and pinitol is somewhat sweet. Taste panel tests indicated that the bitter threshold of the galactoside is 0.5% in a water solution, which level indicates that it would not contribute to the bitterness of soy products. L-Tryptophan, also present in soy flakes in its free state at less than threshold levels, is more bitter than the galactoside. The addition of ethyl -D-galactopyranoside had an additive rather than potentiating effect on the bitterness threshold of either a tryptophan or a soy protein isolate solution.