## 3 Results and Discussion
### Correlation of Flavor Volatile Compounds to Organoleptic Evaluation Data  
Pearson's correlation of instrumental volatiles to organoleptic evaluation data are shown in Table 6.  
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline  & \multicolumn{6}{c}{**Cow Dessert Yogurt without the Addition of _Bifidobacterium_ BB-12.**} \\ \hline  & **Aldehydes** & **Ketones** & \begin{tabular}{c} **Carboxylic** \\ **Acids** \\ \end{tabular} & **Hydrocarbons** & **Terpenes** & \begin{tabular}{c} **Total** \\ **Volatiles** \\ \end{tabular} & **Flavor** \\ \hline Aldehydes & 1 & & & & & & \\ Ketones & 0.560 & 1 & & & & & \\ Carboxylic Acids & 0.636 & 0.141 & 1 & & & & \\ Hydrocarbons & \(-0.501\) & 0.423 & \(-0.568\) & 1 & & & \\ Terpenes & 0.459 ** & 0.491 ** & 0.382 & 0.006 & 1 & & \\ Total volatiles & 0.440 & 0.990 ** & 0.052 & 0.548 & 0.125 & 1 & \\ Flavor & 0.496 * & 0.571 * & 0.284* & \(-0.584\) & 0.230 & \(-0.146\) & 1 \\ \hline \multicolumn{6}{c}{**Cow Dessert Yogurt with the Addition of _Bifidobacterium_ BB-12.**} \\ \hline  & **Aldehydes** & **Alcohols** & **Ketones** & \begin{tabular}{c} **Carboxylic** \\ **Acids** \\ \end{tabular} & **Hydrocarbons** & **Terpenes** & \begin{tabular}{c} **Total** \\ **Volatiles** \\ \end{tabular} & **Flavor** \\ \hline Aldehydes & 1 & & & & & & \\ Alcohols & \(-0.532\) & 1 & & & & \\ Ketones & 0.461 & \(-0.574\) & 1 & & & & \\ Carboxylic Acids & \(-0.551\) & 0.654 & \(-0.029\) & 1 & & & \\ Hydrocarbons & \(-0.177\) & 0.282 & 0.488 & 0.854 ** & 1 & & \\ Terpenes & 0.696 * & 0.028 & 0.35 & \(-0.084\) & 0.169 & 1 & \\ Total volatiles & \(-0.109\) & 0.263 & 0.527 & 0.822 ** & 0.997 ** & 0.224 & 1 & \\ Flavor & \(-0.157\)* & 0.511 & 0.342* & \(-0.370\)* & 0.184 & 0.230 & 0.180 & 1 \\ \hline \multicolumn{6}{c}{**Goat Dessert Yogurt without the Addition of _Lactobacillus acidophilus_ LA-5.**} \\ \hline  & **Aldehydes** & **Ketones** & **Terpenes** & \begin{tabular}{c} **Total** \\ **Volatiles** \\ \end{tabular} & **Flavor** \\ \hline Aldehydes & 1 & & & & & \\ Ketones & 0.259 & 1 & & & \\ Terpenes & \(-0.295\) & 0.500 & 1 & & & \\ Total volatiles & 0.498 & 0.946 ** & 0.500 & 1 & & \\ Flavor & 0.672 * & 0.485 * & 0.128 & 0.426 & 1 & \\ \hline \multicolumn{6}{c}{**Goat Dessert Yogurt with the Addition of _Lactobacillus acidophilus_ LA-5.**} \\ \hline  & **Aldehydes** & **Ketones** & \
\begin{tabular}{c} **Carboxylic** \\ **Acids** \\ \end{tabular} & **Hydrocarbons** & **Terpenes** &
\begin{tabular}{c} **Total** \\ **Volatiles** \\ \end{tabular} & **Flavor** \\ \hline Aldehydes & 1 & & & & & \\ Ketones & 0.889 ** & 1 & & & & \\ Carboxylic Acids & 0.601 & 0.408 & 1 & & & \\ Hydrocarbons & 0.414 & 0.556 & \(-0.687\)* & 1 & & \\ Terpenes & 0.852 ** & 0.991 ** & \(-0.450\) & 0.638 & 1 & & \\ Total volatiles & 0.892 ** & 0.996 ** & \(-0.470\) & 0.619 & 0.995 ** & 1 & \\ Flavor & 0.772 * & 0.677* & 0.237 & 0.017 & \(-0.626\) & \(-0.648\) & 1 \\ \hline \hline \end{tabular}  
* Correlation is significant at the 0.01 level,
* Correlation is significant at the 0.05 level.  
\end{table}
Table 6: Correlation of dessert yogurt volatile compounds to organoleptic evaluation results.  
Table 6 shows that: (1) organoleptic flavor correlates positively to aldehydes, ketones and to a lesser extent to carboxylic acids for cow dessert yogurt without the addition of _Bifidobacterium_ BB-12; (2) the organoleptic flavor correlates positively to ketones and negatively to aldehydes and carboxylic acids for cow dessert yogurt with the addition of _Bifidobacterium_ BB-12; (3) the organoleptic flavor correlates positively to aldehydes and ketones for the goat dessert yogurt without the addition of _Lactobacillus acidophilus_ LA-5 and (4) the organoleptic flavor correlates highly positively to aldehydes and ketones for goat dessert yogurt with the addition of _Lactobacillus acidophilus_ LA-5.