The major flavor substances Lactic acid bacteria produced include the buttermilk aroma butanedione, the yoghurt flavor acetaldehyde and the amino acid.
乳酸菌的主要风味代谢物质包括丁二酮，乙醛以及各种氨基酸。
The yoghurt have good texture and fermented flavor, and rich aroma of sesame, no soybean pungent taste.
该酸奶具有良好的凝乳状态及发酵风味，具有浓郁的芝麻香味，无豆腥味。
The adding quantity of apple juice and the stability of juice yoghurt were studied with the design of single factor and orthogonal test, by using the criterion of flavor and precipitation rate.
以鲜牛乳、苹果汁为主要原料，以混合乳酸菌为发酵剂，采用单因素和正交试验，以产品风味和沉淀率为指标，对果汁酸奶的果汁添加量及稳定性进行研究。
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