Abstract:

Volatiles in plain yogurt were extracted by solvent-assisted flavor evaporation (SAFE) and identified by gas
chromatography-mass spectrometry (GC-MS) by combination of their retention indices with those of standards. Area
normalization method was used for quantitative analysis and 1,2-dichlorobenzene was used as internal standard. A total
of 52 volatiles were identified, including 12 acids, 2 aldehydes, 5 ketones, 2 alcohols, 2 lactones, 3 esters, 4 olefins, 17
hydrocarbons, and 5 other compounds. The main volatile flavor constituents in yogurt included acetic acid, butanoic acid,
hexanoic acid, octanoic acid, n-decanoic acid, 9-decenoic acid, acetoin, 2-nonanone, 2-undecanone, nonanal, vanillin,
3-methyl-2-buten-1-ol, 1-hexadecanethiol, delta-decalactone, and delta-dodecalactone.

Key words: yogurt, solvent-assisted flavor evaporation (SAFE), gas chromatography-mass spectrometry (GC-MS), volatiles, retention indices, standards