Effect of Different Cultivars of Broad Bean on the Quality of Pixian Broad Bean Chili Paste

Abstract

To elucidate the influence of various broad bean raw materials on the quality of Pixian broad bean chili paste (PBCP), an investigation was undertaken utilizing five distinct cultivars of broad beans to prepare PBCP and physicochemical indices, free amino acids and volatile profiles were analyzed. The results revealed notable disparities (P1, a total of 11 key flavor substances were screened, with most of these substances being relatively abundant in PBCPs fermented by CH23 and YD. Overall, qualities of PBCPs fermented by CH18, CH23, and TCX were better than that fermented by SCZG and YD. However, defect was observed in the physical appearance of PBCP fermented by TCX. Consequently, CH18 and CH23 were more appropriate for the processing of PBCP. This research underscores the significance of broad bean cultivar as an instrumental factor driving the variances in physicochemical and sensory attributes of PBCP, and it thereby advocates the selection of raw material to improve the quality of final products.

Keywords

• broad bean cultivar
• pixian broad bean chili paste
• physical and chemical indicators
• free amino acid
• volatile substances