Temperature plays important roles in broad bean paste fermentation, however, the information of how temperature influenced the quality of broad bean paste is still lacking. This study aimed to elaborate the effect of temperature on physicochemical parameters, flavor compounds, biogenic amines, and microbial community composition during broad bean paste fermentation through preparing three fermentation groups fermented at different temperatures. The results showed that higher temperature led to higher concentrations of amino nitrogen, reducing sugar, free amino acids and volatile flavor compounds and lower abundance of foodborne pathogenic bacteria. Moreover, higher total acid and biogenic amine concentrations were observed in samples fermented at higher temperatures. After fermentation, the concentrations of amino nitrogen, reducing sugar, volatile flavor compounds and biogenic amines in 40 ℃ constant fermentation group were 1.02 g/100 g, 12.07 g/100 g, 25.65 mg/kg, and 54.10 mg/100 g, respectively, while the corresponding values in natural fermentation group were 0.95 g/100 g, 11.70 g/100 g, 16.74 mg /kg, and 43.52 mg/100 g, respectively. Therefore, higher temperature was favorable to accelerate the matureness of broad bean paste during fermentation, but the risk of total acid and biogenic amines should be avoided through further fermentation technique optimization.
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