It is considered that the taste compounds and vitamin C in edamame (vegetable soybeans) might be eluted or decomposed during the process of boiling because of their solubility in water and instability to heating. This study assesses the effect of boiling time (3-10 min) on the contents of the taste compounds and vitamin C in edamame. The contents of sugar and free amino acids, including the main taste components, sucrose, glutamic acid and alanine, did not significantly decrease during 7 min of boiling. Although the retention of total vitamin C in edamame after boiling for 7 min was more than 90%, that of edamame boiled for 10 min decreased to 85%. These results demonstrate that boiling edamame for 7 min did not significantly affect the contents of the taste compounds and vitamin C.