To investigate the effects of non-fermentation, single-strain fermentation, and co-fermentation on rose beverage, four samples were tested and analyzed for pH, total acid, total sugar, anthocyanin, total phenol, total flavonoid, antioxidant capacity, volatile compounds, free amino acids, and sensory evaluation.Results showed that after fermentation, the pH, total sugar, anthocyanin, and total flavonoid content decreased, while the content of total acid and total phenol increased, and the antioxidant capacity was enhanced, the pH values of yeast fermentation, lactic acid bacteria fermentation, and co-fermentation samples were 4.89, 3.91, and 4.04, respectively.The total phenol content of the co-fermentation sample was 3.60 mg/mL, and the DPPH free radical and ABTS cationic radical scavenging abilities were 1.79 and 1.43 mg RT/mL, respectively, which were the highest in the fermented samples.In addition, a total of 58 volatile compounds were detected in the 4 samples.After fermentation, the content of aldehydes decreased, while the content of esters, alcohols, and acids increased, contributing the beverage a unique flavor.The co-fermentation sample also achieved the highest total amount of free amino acids content and sensory evaluation score among the fermented samples.This study shows that fermentation, especially co-fermentation, can improve the quality and flavor of rose beverage, providing a reference for the rose fermented beverage market.
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