Sensory investigation of yogurt flavor perception: Mutual influence of volatiles and acidity

The sensory properties of traditional acidic and mild, less acidic yogurts were characterized by a trained panel using a descriptive approach. Many of the descriptive attributes varied almost linearly with pH, showing either a positive or negative correlation with increasing acidity. The panel was v ery sensitive to acidity differences, as demonstrated by the linear relatio nship between acidity perception and pH. Important flavor differences were found between the two classes of yogurt. They were mainly due to difference s in acidity and not to different concentrations of the three impact aroma compounds, acetaldehyde, 2,3-butanedione, and 2,3-pentanedione, This emphas izes the importance of acidity in yogurt flavor. Deodorization and impact a roma compound addition had much less influence on yogurt flavor than pH var iations.