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 (P<0.05) on majority of quality indices among different PBCP samples. PBCP fermented with 'Chenghu 18' (CH18), 'Chenghu 23' (CH23), and 'Tongcanxian 6' (TCX) broad beans manifested elevated contents of protein, amino acid nitrogen, reducing sugar, and free amino acid. Amino acid nitrogen and total free amino acid contents were significantly greater (P<0.05) in these samples compared with others. Amino acids with sweet and bitter tastes were the main flavor amino acids detected. Nevertheless, taste active value (TAV) analysis illuminated the substantive contribution of the umami amino acid glutamic acid (Glu), particularly in the PBCP fermented by CH18, CH23, and TCX. By employing headspace solid phase microextraction (HS-SPME) in conjunction with gas chromatography-mass spectrometry (GC-MS), a total of 48 volatile components were identified among five PBCPs, primarily comprising esters and alcohols, with relative contents ranging from 28.19%~39.47% and 23.16%~28.82% respectively. Distinctive compositional variations were observed among different samples, with the highest contents of ester and the lowest contents of alcohol found in samples fermented by CH18 and CH23. Based on ROAV>1, 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.