Yogurt is a dairy with 152 known flavor compounds. The most distinctive molecule is ethyl n-butyrate. It pairs most strongly with cheddar cheese, sharing 58 flavor compounds. Yogurt appears in 12,206 recipes, most commonly in indian cuisine.
Lactic fermentation creates tangy acidic dairy character. Diacetyl gives buttery notes. Acetaldehyde provides fresh green yogurt character.
Compounds ranked by rarity — the higher the score, the more distinctive to this ingredient.
Of the ~226 molecules that drive perceived food aroma (Dunkel et al. 2014), Yogurt's inventory contains 38. Most of the other 114 compounds are below detection threshold.
+ 26 more — showing top 12 by class and threshold.
Generalist = appears in >25% of foods (Maillard / fermentation products). Individualist = appears in <5% of foods (carries signature notes). Threshold values are in clean water — the actual perception threshold in a food matrix can differ substantially.
How Yogurt's 152 known compounds break down by aroma category. Percentages are of compounds with a known label.
63 of 152 are distinctive to yogurt — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in yogurt — concentration against odour threshold where both are published, then by how distinctive the molecule is across the graph. Molecules measured here but not established as odorants sit below those that are.
Ranked by median concentration across published studies. Only 2 of Yogurt's 152 compounds have a measured concentration in the literature — the rest are confirmed present but not yet quantified. Bars are log-scaled.
Ranked by how often cooks actually use them together, across 453,403 recipes — the familiar answer first. Each pairing still carries its molecular score and shared-compound count; only the ORDER differs. Counts cover every characterised molecule the two ingredients have in common, not only the aroma-active ones, so they can exceed an ingredient’s aroma-compound count. For the chemistry-first view — where the surprising pairings live — see the molecular network below, the side-by-side comparison, or the Pairing Tool.
Yogurt and its 10 closest compound-sharing relatives. Spoke thickness = shared compounds; circle size = that ingredient's own compound count. Drag to rearrange, scroll to zoom, click to open.
Compare Yogurt side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
As a fermented dairy product, the functionally fortified yogurt contributes to human health. In the present study, the microbial community analysis of fermented sour bean soup (FSB... Read abstract →
This work evaluated the impact of incorporating 1% of commercial protein hydrolysates [rice protein hydrolysate (RPH), pea protein hydrolysate (PPH), and casein hydrolysate (CH)] o... Read abstract →
Yogurt is a widely consumed dairy product that is obtained through the fermentation of lactic acid bacteria. During fermentation, these bacteria produce lactic acid, which lowers t... Read abstract →
Exopolysaccharide from Leuconostoc pseudomesenteroides XG5 (XG5 EPS) is a linear dextran that is built by glucose units via α-1,6 glycosidic bond. The primary objective of this stu... Read abstract →
Siraitia grosvenorii fruit (SGF) has been used as a natural sweetener and traditional medicine in China for more than two centuries. This study evaluated the effect of SGF extract... Read abstract →
