To investigate the effects of different probiotics on the quality and flavor of fermented Cyclocarya paliurus beverage, C.paliurus was used as the raw material.Fermented beverages were prepared by mono-fermentation with yeast or lactic acid bacteria, as well as co-fermentation (with non-fermented beverage as control).The effects of different fermentation methods on physicochemical indexes, bioactive components, antioxidant capacity, free amino acids, volatile flavor compounds, and sensory quality were systematically compared using physicochemical analysis, electronic nose, headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry, and sensory evaluation.The results showed that after fermentation, pH decreased significantly, total acid increased, and soluble solids decreased.Compared with the non-fermented group, all three fermentation methods significantly increased the contents of total flavonoids, total triterpenoids, and total polysaccharides, as well as the antioxidant capacity, with the co-fermentation group showing the best performance.The co-fermentation group exhibited the highest total free amino acid content (208.91 μg/mL), and the γ-aminobutyric acid content reached 12.07 μg/mL.The co-fermentation group also had the highest total volatile compound content (451.351 μg/mL), in which key flavor substances such as damascenone (1 380.00), ethyl butyrate (549.00), and ethyl 2-methylbutyrate (520.13) contributed prominently, imparting intense floral, fruity, and sweet notes.Sensory evaluation results showed that the co-fermentation group received the highest sensory score, with the best coordination of color, taste, aroma, and texture.In conclusion, co-fermentation with yeast and lactic acid bacteria can effectively improve the flavor quality and functional characteristics of fermented C.paliurus beverage, representing a promising processing method with good application potential.
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