Flavor Evaluation and Characterization of Yogurt as Affected by Ultra-High Temperature and Vat Processes

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Abstract
Sensory flavor analysis of yoghurt treated by ultra-high temperature and vat process systems revealed no significant difference. Gas chromatographic analysis of flavor isolates in yoghurts made by ultra-high temperature and vat systems tended to support observations of organoleptic analysis. Constituents in flavor isolates of diverse yoghurts were identified by retention indices. Complete characterization was not attempted because of the complexity of the volatiles and the lack of specificity of the retention indices.