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Yogurt

Savory & ferment· ferment vinegar

Yogurt

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. Among its measured molecules: styrene, valeric acid, 2,3-pentanedione, butyric acid, 2-nonanone.

What goes with it

194 more go with it. See them all in the full library →

Salt and acid

Salt

0 mgAsian pear10 mgCinnamon100 mgFennel seed1,000 mgOlive10,000 mgFish sauce

Sodium 70 mg per 100 g — USDA FoodData Central 170886.

Acid

Acid not measured yet.

Unusual pairings

Pairs the library can cite that almost nobody makes.

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

  • acetic acidaromaacidreads as pungent (PubChem)Measured in 35 of 338 ingredients.cite
    odour-active in the pasteurized yogurt samples — Zhao et al. 2023, Molecules (Table 2, row 'Acetic acid')
  • acetaldehydearomaaldehydereads as pungent, fruity odor (PubChem)Measured in 18 of 338 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 odor (PubChem)Measured in 16 of 338 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 54 of 338 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 338 ingredients.cite
    odour-active in the pasteurized yogurt samples — Zhao et al. 2023, Molecules (Table 2, row 'Butyric acid')
  • caprylic acidaromaacidreads as slight odor (PubChem)Measured in 21 of 338 ingredients.cite
    odour-active in the pasteurized yogurt samples — Zhao et al. 2023, Molecules (Table 2, row 'Octanoic acid')
  • 2,3-butanedionearomaketonereads as strong odor (PubChem)Measured in 15 of 338 ingredients.cite
    odour-active in the pasteurized yogurt samples — Zhao et al. 2023, Molecules (Table 2, row '2,3-Butanedione')
  • hexanalaromaaldehydereads as sharp, aldehyde odor (PubChem)Measured in 85 of 338 ingredients.cite
    odour-active in the pasteurized yogurt samples — Zhao et al. 2023, Molecules (Table 2, row 'Hexanal')
  • styrenearomaacidreads as aromatic odor (PubChem)Measured in 6 of 338 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 338 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-like flavor (PubChem)Measured in 22 of 338 ingredients.cite
    odour-active in the pasteurized yogurt samples — Zhao et al. 2023, Molecules (Table 2, row '2-Heptanone')
  • hexanoic acidaromaacidMeasured in 24 of 338 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 odor similar to quinone ... buttery diacytl-like, fermented dairy and creamy, popcorn buttery (PubChem)Measured in 6 of 338 ingredients.cite
    odour-active in the pasteurized yogurt samples — Zhao et al. 2023, Molecules (Table 2, row '2,3-Pentanedione')
  • 2-nonanonearomaketoneMeasured in 9 of 338 ingredients.cite
    odour-active in the pasteurized yogurt samples — Zhao et al. 2023, Molecules (Table 2, row '2-Nonanone')
  • 2-OctenalaromaaldehydeMeasured in 23 of 338 ingredients.cite
    odour-active in the pasteurized yogurt samples — Zhao et al. 2023, Molecules (Table 2, row '(E)-2-Octenal')

Sources

  • Zhao et al. 2023, Molecules
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