## 3 Results
### Effect of TB on Volatile Flavor Profile of Yogurt  
Aroma is one of the most fundamental and important characteristics of yogurt, which can affect the preference and acceptability of consumers. The production of lactic acid and a complex mixture of volatile compounds promote the formation of a distinctive flavor in yogurt [30]. Table 3 shows the relative contents of volatile components in yogurt. The addition of TB altered the volatile compound profile of the products compared to ordinary yogurt, as there was a considerable variation in the amount of most volatile compounds after the TB treatment. In this assay, a total of 42 unique volatile compounds, including aldehydes, hydrocarbons, alcohols, esters, and others, were effectively identified in yogurt samples. A stacked column histogram (Figure 5) is pr3 eentended based on the percentage contribution of each kind of volatile compound among the total peak areas, and provided an efficient way to compare the volatile flavor profile of yogurt with different production processes. Aldehydes were the most abundant flavor substances in both common yogurt and TB yogurt, followed by hydrocarbons and alcohols. Additionally, it was easy to find that the corporation of TB declined the relative percentage of esters and enhanced the relative ratio of aldehydes, acids, alkenes, and ketones, with considerable consequences for the aroma of yogurt. Figure 4: Spider plot for electronic tongue sensory score of common yogurt and TB yogurt. \begin{table}
\begin{tabular}{c c c c c} \hline \multirow{2}{*}{**No.**} & \multirow{2}{*}{**Compound**} & **Molecular** & **Retention** & **Relative Peak Areas (\%) * \\ \cline{3-5}  & & **Formula** & **Time (min)** & **Common Yogurt** & **TB Yogurt** \\ \hline \multicolumn{5}{c}{Aldehydes} \\
1 & 3-Methylbutylaldehyde & C\({}_{5}\)H\({}_{10}\)O & 3.370 & 0.46 & 0.34 \\
2 & Hexanal & C\({}_{6}\)H\({}_{12}\)O & 5.093 & 8.80 & 5.90 \\
3 & Heptanal & C\({}_{7}\)H\({}_{14}\)O & 7.815 & 4.87 & 18.06 \\
4 & (Z)-2-Heptenal & C\({}_{7}\)H\({}_{12}\)O & 9.548 & 2.25 & 2.67 \\
5 & Octanal & C\({}_{8}\)H\({}_{16}\)O & 10.965 & 7.85 & 8.85 \\
6 & (E)-2-Octenal & C\({}_{8}\)H\({}_{14}\)O & 12.640 & 2.54 & 2.50 \\
7 & m-Tolualdehyde & C\({}_{8}\)H\({}_{6}\)O & 12.891 & 0.40 & 0.46 \\ \hline \end{tabular}
\end{table} 
Table 3: Volatile compounds identified in yogurt samples by gas chromatography/mass spectrometry (GC/MS) analysis. Aldehydes, which are mostly generated by the oxidation of unsaturated fatty acids, are the essential components that have an impact on the aroma of yogurt [17]. It is apparent that hexanal, heptanal, octanal, nonanal, decanal, undecanal, dodecanal, and 2-dodecenal are important contributors to yogurt aroma formation. [PERSON] et al. reported that hexanal, nonanal, decanal, and (_E,E_)-2,4-decadien are the main characteristic aroma compounds of Tartary buckwheat [31]. During the fermentation process, hexanal can yield an unpleasant green and grassy odor and have a negative impact on sensory quality. There was a decrease in the hexanal content of yogurt after the addition of TB. Nonanal is one of the primary components that contribute to yogurt's overall flavor, and the level of nonanal in yogurt with the introduction of TB or not appeared to be equal (17.07% and 17.08%, respectively).