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. 2020 Jul 13;2020:3242854. doi: 10.1155/2020/3242854

Table 2.

OAVs of volatile compounds in yogurt fermented by S. thermophilus at different times.

Compound names Odor descriptor Odor threshold (mg·kg−1) OAV
0 h 1.5 h 3.0 h 4.5 h 6.0 h
Aldehydes
Benzaldehyde Almond, burnt sugar3 0.35 3.8 5.3 5.8 9.2 10.5
Octanal Fat, lemon, green3 0.0009 1608.2 1831.1 1661.1 842.6 1423.4
Benzeneacetaldehyde Sweet, flora24 0.004 0.0 0.0 315.3 0.0 0.0
Nonanal Sweet, floral, citrus, grass3 0.04 213.4 106.9 83.4 41.9 86.9
Decanal Fatty3 0.03 78.3 39.9 38.0 42.5 0.0
(E)-2-Decenal Fatty, waxy, green24 0.001 0.0 640.7 0.0 0.0 0.0
Undecanal Fatty3 0.01 0.0 0.0 0.0 0.0 255.7
(E,E)-2,4-Decadienal Fatty, green24 0.0001 22156.6 14623.5 17060.5 17810.2 22278.7
Dodecanal Soapy, waxy, citrus24 0.0015 5836.5 3535.7 4192.9 615.0 0.0
Ketones
2-Heptanone Fresh cream25 0.14 386.6 404.1 466.1 437.0 513.1
2-Nonanone Grass, fruity, floral25 0.08 808.4 816.7 994.0 760.5 833.9
2-Nonen-4-one Fruity, floral3 0.0009 0.0 0.0 0.0 3391.7 2870.4
2-Decanone Sweet, waxy3 0.08 56.5 42.3 44.2 0.0 0.0
2-Undecanone Orange, grass, fresh25 0.08 1102.6 1054.7 1427.2 482.7 572.3
2-Dodecanone Orange, grass, fresh24 0.08 24.8 28.3 34.8 0.0 0.0
Acids
Hexanoic acid Spicy, rancidity25 1.84 0.0 0.0 0.0 2.8 16.4
Octanoic acid Chess, sweaty25 1.9 0.0 0.3 0.4 29.4 78.6
Decanoic acid Rancid3 3 0.0 0.0 0.9 23.6 260.7
Undecanoic acid Rancid24 10 0.0 0.0 0.0 1.0 1.6
Dodecanoic acid Rancid24 10 1.1 0.2 0.6 6.7 56.4
Tridecanoic acid Rancid24 10 0.0 0.0 0.0 0.0 0.6
Tetradecanoic acid Rancid24 10 0.1 0.5 2.1 4.2 30.0
Benzene derivatives
Ethylbenzene Gasoline24 0.2 19.9 26.2 27.2 26.4 27.7
p-Xylene Phenolic24 1 13.2 15.1 13.5 13.6 13.4
Styrene Sweet, balsamic24 0.05 254.2 245.5 238.7 203.9 220.9
Naphthalene Phenolic24 0.006 190.6 144.0 119.1 166.0 190.0
1-Methyl-naphthalene Phenolic24 0.0075 465.1 266.7 278.4 301.4 0.0
Other compounds
Diethyl disulfide Cabbage, sulfide, gasoline25 0.01 0.0 293.0 310.7 0.0 0.0
2-Pentyl-furan Green, fat3 0.006 364.9 0.0 0.0 0.0 0.0
Limonene Orange, mint25 0.2 18.4 16.6 16.2 6.2 6.3

Odor description and threshold were provided in references [3, 24, 25].