the library

Yogurt

Savory & ferment· ferment vinegar

What it is

Yogurt is milk fermented by live bacterial cultures, most commonly Lactobacillus and Streptococcus species, which thicken it.

What it tastes like

On the nose: yogurt, fruity, butter-fat, pear. Among its measured molecules: styrene, valeric acid, 2,3-pentanedione, butyric acid, 2-nonanone.

Every one of its 15 compounds carries a paper the library can cite.

• acetic acidaromaacidreads as pungent (PubChem)Measured in 37 of 341 ingredients.cite

  odour-active in the pasteurized yogurt samples — Zhao et al. 2023, Molecules (Table 2, row 'Acetic acid')
• acetaldehydearomaaldehydereads as pungent, fruity (PubChem)Measured in 18 of 341 ingredients.cite

  odour-active in the pasteurized yogurt samples — Zhao et al. 2023, Molecules (Table 2 (Odor-active compounds determined in six pasteurized yogurt samples by GC-O-MS), row 'Acetaldehyde')
• acetoinaromaketonereads as buttery (PubChem)Measured in 18 of 341 ingredients.cite

  odour-active in the pasteurized yogurt samples — Zhao et al. 2023, Molecules (Table 2, row 'Acetoin')
• benzaldehydearomaaldehydereads as burning aromatic taste (PubChem)Measured in 57 of 341 ingredients.cite

  odour-active in the pasteurized yogurt samples — Zhao et al. 2023, Molecules (Table 2, row 'Benzaldehyde')
• butyric acidaromaacidreads as butter-fat taste (PubChem)Measured in 7 of 341 ingredients.cite

  odour-active in the pasteurized yogurt samples — Zhao et al. 2023, Molecules (Table 2, row 'Butyric acid')
• caprylic acidaromaacidMeasured in 21 of 341 ingredients.cite

  odour-active in the pasteurized yogurt samples — Zhao et al. 2023, Molecules (Table 2, row 'Octanoic acid')
• 2,3-butanedionearomaketoneMeasured in 15 of 341 ingredients.cite

  odour-active in the pasteurized yogurt samples — Zhao et al. 2023, Molecules (Table 2, row '2,3-Butanedione')
• hexanalaromaaldehydereads as sharp, aldehyde (PubChem)Measured in 87 of 341 ingredients.cite

  odour-active in the pasteurized yogurt samples — Zhao et al. 2023, Molecules (Table 2, row 'Hexanal')
• styrenearomaacidreads as aromatic (PubChem)Measured in 6 of 341 ingredients.cite

  odour-active in the pasteurized yogurt samples — Zhao et al. 2023, Molecules (Table 2, row 'Styrene')
• valeric acidaromaacidreads as fruity taste (PubChem)Measured in 6 of 341 ingredients.cite

  odour-active in the pasteurized yogurt samples; concentration 1.42 ± 0.0243 µg/g — Zhao et al. 2023, Molecules (Table 2, row 'Pentanoic acid')
• 2-heptanonearomaketonereads as pear flavor (PubChem)Measured in 24 of 341 ingredients.cite

  odour-active in the pasteurized yogurt samples — Zhao et al. 2023, Molecules (Table 2, row '2-Heptanone')
• hexanoic acidaromaacidMeasured in 25 of 341 ingredients.cite

  odour-active in the pasteurized yogurt samples — Zhao et al. 2023, Molecules (Table 2, row 'Hexanoic acid')
• 2,3-pentanedionearomaketonereads as somewhat sweet similar to quinone buttery diacytl, fermented dairy and creamy, popcorn buttery (PubChem)Measured in 6 of 341 ingredients.cite

  odour-active in the pasteurized yogurt samples — Zhao et al. 2023, Molecules (Table 2, row '2,3-Pentanedione')
• 2-nonanonearomaketoneMeasured in 11 of 341 ingredients.cite

  odour-active in the pasteurized yogurt samples — Zhao et al. 2023, Molecules (Table 2, row '2-Nonanone')
• 2-OctenalaromaaldehydeMeasured in 26 of 341 ingredients.cite

  odour-active in the pasteurized yogurt samples — Zhao et al. 2023, Molecules (Table 2, row '(E)-2-Octenal')