VERIFIEDREVIEW
Volatile Flavor Compounds in Yogurt: A Review
Hefa Cheng
Critical Reviews in Food Science and Nutrition
DOI 10.1080/10408390903044081CLM-YOGURT-001 · VERIFIED
Compounds that shape yogurt aroma
A review reports more than 100 volatiles in plain yogurt and finds that, besides lactic acid, acetaldehyde, diacetyl, acetoin, acetone and 2-butanone contribute most to its typical aroma and flavour.
Plain yogurt; extended storage produces off-flavours from lipid oxidation.
The statement the claim rests on was found word for word in the abstract fetched from the named service, and an editor read the full abstract against every part of the claim. Abstract from Europe PMC (ebi.ac.uk/europepmc), check run 37117031550.
active · reviewed 2026-10-02 · corrections 0
CANONICAL PROFILES1
SUPPORTING SOURCES1
Permanent identifier smellbook:claim:compounds-that-shape-yogurt-aroma · Graph record (JSON)
Dataset history In the SmellBook dataset since Strategy Phase 389.