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.