Development and multivariate characterization of a low-sugar xylitol-fermented edible rose jam

Abstract This study aimed to develop a healthier, low-sugar fermented rose jam using xylitol and lactic acid bacteria, moving beyond traditional high-sugar recipes and simple non-fermented alternatives. The optimal xylitol addition was determined as 50 % through physicochemical and sensory analyses. Flavor profiles at different fermentation stages were analyzed using an electronic nose combined with principal component analysis (PCA) and linear discriminant analysis (LDA), while volatile compounds were identified by gas chromatography-ion mobility spectrometry (GC-IMS). Key flavor substances were pinpointed with orthogonal partial least squares discriminant analysis (OPLS-DA). The 50 % xylitol jam exhibited significant flavor development over time, with key compounds including methyl butyrate, ethyl heptanoate, and ethyl caproate. Critically, 4-methyl-2-pentanone and 2-methyl-1-propanol-D were identified as the key flavor compounds, matching characteristics found in traditional high-sugar rose sauce. This work provides a foundational framework for producing healthier, fermented low-sugar rose jam.