Graduate Student Literature Review: Network of flavor compounds formation and influence factors in yogurt

Yogurt is popular as a natural and healthy food, but its flavor greatly affects acceptability by consumers. Fla- vor compounds of yogurt is generally produced by the metabolism of lactose, protein and fat, and the resulting flavors include carbonyls, acids, esters and alcohols, etc. Each flavor compounds could individually provide the corresponding flavor, or it can be combined with other compounds to form a new flavor. The flavor network was formed among the metabolites of milk components,...