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Ott, A., Germond, J.E., Baumgartner, M. and Chaintreau, A. (1999) Aroma comparisons of traditional and mild yogurts: headspacegas chromatography quantification of volatiles and origin of α-diketons. J. Agric. Food Chem. 47: 2379-2385.

has been cited by the following article:

• TITLE: Characteristics of physico-chemical properties, volatile compounds and free fatty acid profiles of commercial set-type Turkish yoghurts

  AUTHORS: Zehra Güler, Young W. Park

  KEYWORDS: Turkish yoghurt, free fatty acids, volatile compounds, physico-chemical properties

  JOURNAL NAME: Open Journal of Animal Sciences, Vol.1 No.1, April 8, 2011

  ABSTRACT: Ten most popular brands of commercial Turkish set-type yoghurts were collected from local retail outlets in Hatay, Turkey for two separate periods, and analyzed for basic nutrients, physico-chemical properties, volatile aroma compounds and free fatty acid profiles to compare their differences among the yoghurt products. The results showed that there were significant differences (P