## 4 Conclusions  
In conclusion, our data demonstrate that co-fermentation with _Lactiplantiobacillus_ plantarum and _Saccharomyces_ cerevisiae significantly improves the nutritional profile of rose beverage by increasing the diversity and abundance of organic acids and amino acids, as well as the total polyphenol and flavonoid content. Furthermore, the impact of liquid-state fermentation with different microbial strains on the aroma characteristics of rose beverages was comprehensively investigated using HS-SPME/GC-MS and E-nose analyses. The volatile compound profiles and aroma attributes of the rose beverage samples exhibited significant variations depending on the specific microorganisms used for fermentation. Notably, the co-fermented beverage (LSFR) combined the flavor characteristics observed in the single-strain fermentations (LFR and SFR) and developed a unique aroma profile,  
Figure 6: PLS\(-\)DA was conducted on data obtained from HS\(-\)SPME/GC\(-\)MS. PLS-DA score plots (**A**) and VIP score plots (**B**) for HS\(-\)SPME/GC\(-\)MS data.  
presenting an overall richer and more complex aroma compared to LFR and SFR alone. Using HS-SPME/GC-MS analysis, a total of 34 volatile compounds with relative odor activity values (ROAV) \(\geq\)1 were identified as contributors to the aroma. Through partial least-squares discriminant analysis (PLS-DA) modeling coupled with one-way ANOVA, eight volatile compounds were identified as significant markers impacting the aroma of the fermented rose beverages: eugenol, phenylethyl alcohol, (E)-3,7-dimethyl-2,6-octadienoic acid, methyleugenol, ethyl octanoate, citronellol, D-citronellol, and 2,4-di-tert-butylphenol. These compounds collectively contributed fruity, clove, rose, and sweet notes to the rose beverage aroma. This study enhances our understanding of the aroma composition and its modulation by various microorganisms in fermented rose beverages, providing insights for refining rose-based products. Future research will focus on elucidating the interactions among these key compounds to further uncover the underlying mechanisms of flavor formation and development.  
The following supporting information can be downloaded at: [[https://www.mdpi.com/article/10.3390/foods14111868/s1](https://www.mdpi.com/article/10.3390/foods14111868/s1)]([https://www.mdpi.com/article/10.3390/foods14111868/s1](https://www.mdpi.com/article/10.3390/foods14111868/s1)), Table S1: Taste threshold of amino acids and organic acids in rose fermented beverages [82; 83; 84]; Table S2: Volatile compounds present in rose beverages were identified using HS-SPME-GC-MS.  
Conceptualization, Y.Z. and Y.C.; methodology, C.H. and X.L.; validation, Z.Y., Z.Z. and Y.D.; formal analysis, L.Y.; writing--original draft preparation, Y.Z. and Y.C.; writing--review and editing, C.X.; project administration, Y.P. and C.X.; funding acquisition, Y.P. and C.X. All authors have read and agreed to the published version of the manuscript.  
This work was supported by the grant from the Young Scientists of Hunan Province (2022 RC1151), the Training Program for Excellent Young Innovators of Changsha (KQ2106095), and the Agricultural Science and Technology Innovation Program of China (ASTIP-IBFC-06).  
The original contributions presented in the study are included in the article/Supplementary Material; further inquiries can be directed to the corresponding author.  
The authors would like to acknowledge the China Agriculture Research System for Bast and Leaf Fiber Crops, the Young Scientists of Hunan Province, the Training Program for Excellent Young Innovators of Changsha, and the Agricultural Science and Technology Innovation Program of China for their financial support of this research.  
The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.