Traditional rose jam is not accepted by the public because of its high sugar, which can inhibit harmful bacteria, and the hypoglycemic fermentation leads to the deterioration of the quality of rose jam.To improve both the security and the flavor of fermented rose jam, five different sucrose-xylitol ratios of rose jams at the end of fermentation were subjected to study, it was found that fermented rose jam with moderate sugar reduction (50%) had higher sensory quality (color and odor) and physicochemical properties (sugar content, acidity, functional active substances, and antioxidant capacity).Meanwhile, after analyzing the flavors of low-sugar rose jam, it was found that the percentage of aldehydes, alcohols, acids, and esters in rose jam increased, the types of volatile flavors decreased, but the content increased, and the distribution of characteristic flavors was more concentrated after low-sugar fermentation.Zygosaccharomyces sp., Achromobacter spanius, Pseudomonas aeruginosa, Pedobacter nutrimenti, and Leifsonia shinshuensis significantly contributed to the increase of 2-methyl-1-propyl acetate, isoamyl acetate, methyl acetate, ethyl propanoate, acetic acid-D, acetic acid ethyl ester, 2-methyl-1-propanol, and 3-methylbutan-1-ol-D.This study might provide a theoretical basis for the production of rose jam by reduced sugar fermentation.
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