Evaluation of Volatile Compounds during the Fermentation Process of Yogurts by <i>Streptococcus thermophilus</i> Based on Odor Activity Value and Heat Map Analysis

<div>Heat map plots clusters of volatile compounds in yogurt fermented by <i>S. thermophilus</i> at different time points based on the content. Green colors indicate that volatile compound levels were less than the mean levels during yogurt fermentation, while red colors indicate that volatile compound levels were higher than the mean levels.</div>

International Journal of Analytical Chemistry

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Figure 1

Figure 1: Evaluation of Volatile Compounds during the Fermentation Process of Yogurts by <i>Streptococcus thermophilus</i> Based on Odor Activity Value and Heat Map Analysis 

Figure 1 | Evaluation of Volatile Compounds during the Fermentation Process of Yogurts by Streptococcus thermophilus Based on Odor Activity Value and Heat Map Analysis 