During storage, several physicochemical alterations in soybeans can occur, affecting their quality. Traditional analytical methods for quality assessment of agricultural products are usually destructive, requiring lengthy sample preparation procedures and chemicals. Near-infrared (NIR) spectroscopy has emerged as an efficient and advanced tool to provide information about physical and chemical properties of complex organic matrices. The objective of the current study was investigating the potential application of NIR spectroscopy technique as a process analytical technology (PAT) in the assessment of quality deterioration during soybean aging. Soybeans from cultivars BRS-232 and BRS-284 were stored at 25 and 35°C during 9 months. Each 45 days, chemical composition, pH, titratable acidity and color of soybeans were determined by traditional methods (AOAC, 2012). During storage at 35°C, it was observed a reduction of pH and increase on acidity for both cultivars, which could be related to lipid oxidation. In addition, there was a decrease on color parameters lightness and hue angle, showing samples browning as a function of storage time. At 25°C, soybeans exhibited little or no significant changes in physicochemical properties. NIR spectral information in the wavelength range of 400-2500nm were obtained for soybeans during storage. Several spectral pre-processing methods were investigated, including SNV, MSC, 1st and 2nd derivatives, in order to investigate the influence of noise in the spectral data. Principal component analysis (PCA) was applied as an exploratory tool of spectral data. PCA scores of first 2 principal components showed that SNV and 1st derivative provided robust classification of soybeans cultivars and detection of physicochemical changes during storage at 25°C and 35°C. Loadings of the first 3 principal components were used to identify most important wavelengths influencing the spectra. Results have shown the potential application of NIR spectroscopy as a PAT for rapid assessment of quality changes during soybean aging.