Soybean has reached a very wide space in the national scenario with respect to the production, consumption and even transgenic process, making Brazil one of the largest soybean producers in the world. Transgenics are organisms that, through genetic engineering techniques, contain genetic material from other organisms. The generation of transgenics targets organisms with new or improved characteristics relative to the original organism. The research developed sought to evaluate the effect of transgene on the chemical constituents of conventional and transgenic soybeans. Initially, ethanolic extracts of the conventional soybeans, Sambaíba and Pérola, were prepared, compared to that of the transgenic soya 8990RR, which were evaluated at the TLC and then GC-MS. The subfraction of extracts of sambaíba and pearl soybeans, submitted to derivatization and then analyzed in CG-MS presented peaks in 7.14min, 8.26min and 9.38min in the Sambaíba species and practically absent in the pearl soybean species. The peaks present in the Sambaíba and Pérola species in 4,9 min and 5,7 min when evaluated in the mass library evidences the possibility of being the oxalic acid and heptadecane derivatives, respectively. When comparing the chromatograms of the conventional Sambaíba and pearl culture species and the transgenic 8990RR species, it is observed that the species 8990RR presents two well-defined peaks in 12.79min and 15.07min absent in the species of Sambaíba pearl, confirming that the Transgenic influences presenting chemical constituents that are not common in the conventional species, that is, in species that are not produced by means of transgenic.