Volatile flavor compounds in yogurt: a review.

@article{Cheng2010VolatileFC,
  title={Volatile flavor compounds in yogurt: a review.},
  author={Hefa Cheng},
  journal={Critical reviews in food science and nutrition},
  year={2010},
  volume={50 10},
  pages={938-50}
}
Considerable knowledge has been accumulated on the volatile compounds contributing to the aroma and flavor of yogurt. This review outlines the production of the major flavor compounds in yogurt fermentation and the analysis techniques, both instrumental and sensory, for quantifying the volatile compounds in yogurt. The volatile compounds that have been identified in plain yogurt are summarized, with the few key aroma compounds described in detail. Most flavor compounds in yogurt are produced… CONTINUE READING
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