Flavor compounds in fermented yogurt

The following aromatic flavor compounds are identified in a fermented yogurt. The full report is published at https://www.intechopen.com/chapters/87149

Fruity notes

Butyl acrylate tropical fruity
Methyl benzoate vanilla-like
Butyl acrylate tropical fruity
Methyl benzoate slight evergreen, lightly floral, vanilla-like
Butyl acrylate tropical fruity
Butyl acrylate tropical fruity, sweet, fruity, apple, banana
Ethyl 2-methylbutyrate pear-like

Cheesy/buttery notes

Acetic acid vinegar
Propanoic acid cheesy
Nonanoic acid earthy
Hexanoic acid sweaty
Valeric acid, unpleasant, cheesy, acidic note
Octanoic acid cheesy
Isobutyric acid buttery
Decanoic acid rot-like
Heptanoic acid sour
Tetradecanoic acid coconut-like

Alcohols and ketones

Pentan-2-one-4-ol cucumber, lettuce
Ethanol alcohol
2,3-Butanediol buttery, creamy
1-Octen-3-one mushroom, earthy
2-Pentanone sweet-banana like, wine-like
Acetone fruity
Isopropyl alcohol musty
1-Hexanol woody, delicate fatty, greasy
1-Nonen-3-ol mushroom-like, earthy, intensely oily, creamy,
2-Furanmethanol, bready, bakery-burnt type, Toast-bread like
Diacetyl, 2,3-Butanedione butter, diacetyl vanilla
Isobutanol, wine-like, banana-like
Acetophenone sweet almond
2,3-Pentanedione sweet

Aldehydes

Acetaldehyde fresh, green apple-like
Hexanal grass-like
Butanal chocolate, cocoa-like
Ethyl acetate sweet fruity
Decanal sweet, floral, aldehydic, fresh, orange
Methional cooked dried cabbage, cooked vegetables
Nonanal rosy
Benzaldehyde almond-like
2-Phenylacelaldehyde flowery
3-Methyl-2-butenal cherry-like
Valeraldehyde fermented-like

Sulfur compounds

Diethyl disulfide garlic like, cooked onions-like
Dimethyl sulfide cabbage like, lactone-like, sweet