To enrich the coffee category, rose fragrance is integrated into the coffee flavor to optimize the fermentation process of rose-flavored coffee.Using Catimor wet-processed coffee and edible roses as raw materials, the green coffee beans were rehydrated, sterilized, and subsequently inoculated with Kluyveromyces marxianus for co-fermentation with roses.Single-factor experiments, combined with Box-Behnken response surface methodology, were employed to optimize the fermentation process of rose-flavored coffee.The coffee was fermented using the optimal conditions identified, and the coffee color, changes in bioactive components, and cupping evaluation were compared before and after fermentation.Results indicated that the optimal fermentation parameters were as follows:fermentation temperature of 30 ℃, fermentation time of 72 h, inoculation concentration of 6 lg CFU/mL, and rose addition of 10 g/100 g.The cupping score for the rose-flavored coffee was 81.25.The fermented green coffee beans exhibited a rose-red color, with bioactive substances such as tannic acid and total flavonoids measured at 9.79 mg/g and 26.16 mg/g, respectively.The incorporation of rose petal and K.marxianus in the co-fermentation process promotes the production of tannin acid and increases total flavonoid content, which enhances the antioxidant activity of the coffee.The addition of roses imparts a distinctive floral aroma to the coffee.The cupping profile includes notes of rose aroma, almond flavor, syrup, scented tea taste, spring water sweetness, and soft acidity.This study provides a theoretical foundation for researching the addition of flavoring raw materials and co-fermentation with microorganisms to impart unique flavors and improve coffee quality.
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