SRC-YOGURT-2010 · REVIEW

Volatile Flavor Compounds in Yogurt: A Review

Hefa Cheng · Critical Reviews in Food Science and Nutrition

Lifecycleactive

Published2010-11-22

DOI10.1080/10408390903044081

Used by1 verified claim

CITATION CHECK

Title, journal, date and first author checked against the publisher’s Crossref record on 2026-10-03 (check run 37117547531). Publication date confirmed to the day. The publisher reported no open licence for the work. SmellBook publishes only the citation and its own claim, never the work’s text.

LIFECYCLE REVIEW

Reviewed 2026-10-03 · corrections 0

TOPICS

yogurtfermentationacetaldehydediacetyl

CLAIMS USING THIS SOURCE1

CLM-YOGURT-001

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.

EXTERNAL RECORD

Open the publisher / DOI record ↗

Permanent identifier smellbook:source:yogurt-flavour-2010 · Graph record (JSON)

Dataset history In the SmellBook dataset since Strategy Phase 389.