选取了10种市售酸奶，采用组学技术对其挥发性物质和非挥发性物质进行全面测定，并同时进行感官评价。为了解析酸奶气味与滋味对应的风味化合物，利用偏最小二乘法分析市售酸奶气味与挥发性物质的相关性，采用冗余分析法分析其滋味与非挥发性物质的相关性。研究结果表明，在感官和风味化合物组成方面，市售酸奶之间存在差异。就挥发性物质和气味感官分析结果而言，2,3-丁二酮赋予酸奶奶香味和香草味；乙醛导致了酸奶的青苹果味；丙酮、2-丁酮、酯类与酸奶的果香味相关。从市售酸奶样品中共检测出20种非挥发物质，包括酸类、糖类、酯类等，其中乳酸是酸奶酸味的主要来源；在检测到的10种糖类物质中，蔗糖和半乳糖与甜味的对应性最高；D-(+)-葡萄糖醛酸γ内酯能赋予酸奶果香味。

Yogurt is known for the unique flavor from both volatile and non-volatile compounds. Most of the previous study focused on the volatile compounds in yogurt while ignoring the non-volatiles compounds. In current study, ten commercial yogurts were selected to analyze their volatile and non-volatile compounds through GC-MS approaches. Meanwhile, the sensory properties of aroma and taste were assessed. The correlation between the volatile compounds and aroma sensation of yogurts was analyzed by partial least square analysis, and the correlation between the non-volatiles and taste sensation was conducted with redundancy analysis to elucidate the mechanism of the flavor formation of yogurts. The results from sensory evaluation and flavor analysis showed variation among the commercial yogurt samples. The volatile profile and sensory correlation revealed that the 2,3-butanedione might contribute to the buttery and vanilla aroma of yogurt, acetaldehyde could contribute to the green apple sensation, and acetone, 2-butanone, esters was related to the fruity taste. Regarding the non-volatiles and taste, lactate was mainly identified as acidic. Sucrose and galactose mainly introduced the sweet taste. D-(+)-glucuronate γ lactone produced fruity taste.