为研究不同品种蚕豆发酵甜瓣子中非挥发性风味物质的特异性，通过对比分析、PLS-DA聚类分析，结合感官评价，探究11种甜瓣子中有机酸、脂肪酸和游离氨基酸组成与含量的差异性。结果显示，不同品种蚕豆发酵甜瓣子营养成分差异性显著（P<0.05）。CH系列和QY甜瓣子有机酸（0.93~1.13 g/100 g）与游离氨基酸（43.18~45.65 g/kg）含量较高；TCX甜瓣子有机酸（1.00 g/100 g）和脂肪酸（2 808.88 µg/g）含量相对较高；YD和SCZG甜瓣子脂肪酸总量较高，其它营养成分含量相对较低。PLS-DA品质差异性分析发现不同品种甜瓣子品质有较大差异。通过变量重要性排序发现品质差异主要与苯丙氨酸、精氨酸、草酸等14种VIP值>1的化合物有关。感官评分结果显示，CH系列和QY甜瓣子的感官评分较高（77.26分~82.75分），品质更好。综上认为QY和CH系列蚕豆发酵甜瓣子中含有更丰富的有机酸、脂肪酸以及游离氨基酸，感官综合评分更高，拥有较好的风味品质，适宜用来加工甜瓣子。
The specificity of non-volatile flavor substances in broad bean paste-meju (BBPM) fermented using different broad bean cultivars was investigated in this study. BBPM made from 11 different cultivars were used to explore differences in their compositions and contents of organic acids, fatty acids, and free amino acids through comparative analysis, partial least squares-discriminant analysis (PLS-DA), and sensory evaluation. The results suggest that the nutritional compositions of fermented BBPM using different cultivars of broad beans are significantly different (P<0.05). CH and QY BBPM had higher levels of organic acids (0.93~1.13 g/100 g) and free amino acids (43.18~45.65 g/kg). The organic acid (1.00 g/100 g) and fatty acid (2 808.88 μg/g) contents of TCX BBPM were relatively high. The total amounts of fatty acids in YD and SCZG BBPM were higher, but the contents of other nutrients were relatively low. The clustering in PLS-DA analysis revealed that compositions of the different BBPMs were significantly different. From the variable importance rankings, it was noted that the difference was mainly attributed to 14 compounds with VIP values greater than one, such as phenylalanine, arginine, and oxalic acid. Sensory scoring results showed that CH and QY BBPM had higher sensory scores (77.26~82.75) and therefore, better quality. In summary, our results show that the QY and CH BBPM contain more organic acids, fatty acids, and free amino acids, with higher sensory composite scores and better flavor quality. Hence, these broad bean cultivars may be preferrable in BBPM production.