Correlation between main flavor compounds and flavor indices of commercial fermented milk

The research is endeavored on the changes of main flavor compounds of commercial fermented milk in storage of 4 ℃,room temperature and 37 ℃,which include carbonyl compounds of aldehyde and diacetyl,volatile acid,and acidity.And sensory evaluation scores of the fermented milk,flavor strength and flavor coordination,are investigated With the increase of these flavor compounds,the increase velocity is high at first and then drops.When the flavor of fermented milk is satisfying,the ratio of aldehyde to diacetyl is between 0.56 and 0.70.The correlation analysis of flavor compounds and sensory evaluation scores proves that there is a significant correlation between each other.And the compounds have influence on flavor strength and flavor coordination to a certain extent.