The flavour formation in yogurt is influenced by a number of factors of which particularly the choices of culture and the process parameters have a large effect. Yogurt flavour quality and intensity can be evaluated by sensory profiling. Qualitativeand quantitative measurements of yogurt flavour components can be done by Head Space Gas Chromatography (HSGC) and High Pressure Liquid Chromatography (HPLC).
展开▼
