To enrich its product forms, the fermented Choerospondias axillaris juices were prepared by inoculating with the probiotics of Bifidobacterium adolescentic, Lacticaseibacillus rhamnosus and their mixture in a 1∶1 mixing ratio as the starters.The changes in the physicochemical properties and sensory evaluation scores of C.axillaris juices after different probiotics fermentation were analyzed with the naturally fermented ones as the control.The aroma components of the fermented C.axillaris juices were analyzed by using headspace headspace solid-phase microextraction-gas chromatography-mass spectrometry.The results indicated that probiotics fermentation of C.axillaris juices increased effectively the total phenolic contents, acidities, and sensory scores of the juices, while it reduced the total sugar contents and pH values.Notably, when the C.axillaris juices were fermented by the mixed probiotics at a dosage of 2% (or 4%), the total phenolic contents, acidity and sensory scores increased by 20.62% (or 20.09%), 113.80% (or 175.42%) and 31 (or 34), while the total sugar contents and pH values decreased by 34.56% (or 26.64%) and 10.25% (or 13.46%), respectively.The analyses of aroma component revealed that the types of aroma compounds tended to increase first and then decrease as fermentation progressed.More kinds of aroma compounds were produced by using the mixed probiotics to ferment the C.axillaris juices and caryophyllene had the largest relative content among the aroma compounds of the juices.By analyzing the volatile aroma compounds with orthogonal partial least squares discriminant analysis and odor activity value (OAV), we found the key aroma components in the fermented C.axillaris juices include isogeraniol, n-hexanol, n-heptanol, and geranyl acetone.The OAV of n-hexanol, n-heptanol, and geranyl acetone were the highest in the C.axillaris juices fermented by the mixed probiotics, which gives the juices light aroma of fresh branches and leaves, wine, fruity, fat, citrus, and magnolia.This improved the flavor and taste of C.axillaris juice effectively.The research findings provide theoretical guidance for the research and development of the fermented C.axillaris juices products.
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