In this study, the flavor of the doubanjiang-meju product in the rotary-drum fermenter (PRF) was evaluated by comparing that of the product under the constant temperature (PCT) and the product in the traditional fermentation (PTF). The physicochemical indexes of PRF were optimal, with organic acid content 1.1 and 1.76 times that of PCT and PTF, respectively. A total of 201 flavors were detected in the three products. The flavor content in PRF were 27.24% and 130.72% higher than in PCT and PTF while its aflatoxin B 1 (AFB 1 ) content was the lowest. The colors of PRF were closer to the reddish-...
