Changes in salted yoghurt during storage

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Summary The study was conducted to determine the gross chemical composition and concentrations of free fatty acids (FFAs) and volatile compounds of salted yoghurt made from indigenous goat's milk. The effects of some chemical properties on sensory attributes of salted yoghurt were also studied. Changes in FFAs (P < 0.01) and volatile compounds were statistically significant (P < 0.05) during storage. The most abundant FFAs were 9‐octadecenoic (C18:1), hexadecanoic (C16), tetradecanoic (C14) and decanoic (C10) acids, respectively. Ethanol and ethyl acetate were principal volatile compounds through the end of storage period. The storage period affected the intensity of flavour attributes and overall flavour score of salted yoghurt (P < 0.05). According to factor analysis result, chemical compounds including volatiles, FFAs up to C14, tyrosine and titratable acidity, and flavour attributes explained 86.50% and 55.33% of total variance, respectively.