## 3 Results
### Effect of TB on Volatile Flavor Profile of Yogurt
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**No.**} & \multirow{2}{*}{**Compound**} & **Molecular Formula** & **Retention Time (min)** & \multicolumn{2}{c}{**Relative Peak Areas (\%) \({}^{*}\)**} \\ \cline{5-6}  & & **Molecular Formula** & **Retention Time (min)** & **Common Yogurt** & **TB Yogurt** \\ \hline
8 & Nonanal & C\({}_{9}\)H\({}_{18}\)O & 14.057 & 17.07 & 17.08 \\
9 & Decanal & C\({}_{10}\)H\({}_{20}\)O & 17.031 & 5.37 & 5.22 \\
10 & Undecanal & C\({}_{11}\)H\({}_{22}\)O & 19.860 & 3.41 & 3.18 \\
11 & (_E,E_)-2.4-Decadien & C\({}_{10}\)H\({}_{16}\)O & 20.128 & 1.39 & 1.19 \\
12 & 2-Dodecenal & C\({}_{12}\)H\({}_{22}\)O & 21.374 & 6.45 & - \\
13 & Dodecanal & C\({}_{12}\)H\({}_{24}\)O & 22.529 & 4.64 & 5.19 \\
14 & Myristic aldehyde & C\({}_{14}\)H\({}_{28}\)O & 25.658 & 1.96 & 2.32 \\
15 & Pentadecanal & C\({}_{15}\)H\({}_{30}\)O & 32.825 & - & 2.93 \\
16 & 3,5-Di-tert-butyl-4-hydroxybenzaldehyde & C\({}_{15}\)H\({}_{22}\)O\({}_{2}\) & 34.034 & 0.71 & 0.84 \\
17 & Undecane & C\({}_{11}\)H\({}_{24}\) & 13.929 & 0.87 & 0.96 \\
18 & Dodecane & C\({}_{12}\)H\({}_{26}\) & 16.876 & 1.04 & 1.10 \\
19 & Tridecane & C\({}_{13}\)H\({}_{28}\) & 19.657 & 1.30 & 1.52 \\
20 & Cyclododecane & C\({}_{12}\)H\({}_{24}\) & 22.096 & 0.35 & - \\
21 & Tetradecane & C\({}_{14}\)H\({}_{30}\) & 22.294 & 1.20 & 1.31 \\
22 & Pentadecane & C\({}_{15}\)H\({}_{32}\) & 25.273 & 1.24 & 1.51 \\
23 & Hexadecane & C\({}_{16}\)H\({}_{34}\) & 29.295 & 0.82 & 0.57 \\
24 & 1,2-Epyocytadecane & C\({}_{18}\)H\({}_{36}\)O & 29.739 & 2.05 & 2.58 \\
25 & Heptadecane & C\({}_{17}\)H\({}_{36}\) & 32.413 & 0.98 & 1.37 \\  & Alcohols & & & & \\
26 & (_E_)-2-Methylcyclopentanol & C\({}_{6}\)H\({}_{12}\)O & 5.221 & 0.54 & 0.29 \\
27 & 2-Cyclohexenol & C\({}_{6}\)H\({}_{10}\)O & 18.609 & 7.38 & 7.39 \\
28 & Nona-decanol & C\({}_{19}\)H\({}_{40}\)O & 32.221 & 0.51 & 0.80 \\  & Esters & & & & \\
29 & Methyl hexa-decanoate & C\({}_{17}\)H\({}_{34}\)O\({}_{2}\) & 37.495 & 1.58 & 1.12 \\
30 & Methyl linoleic & C\({}_{19}\)H\({}_{34}\)O\({}_{2}\) & 40.436 & 0.98 & 0.85 \\
31 & Methyl oleate & C\({}_{19}\)H\({}_{36}\)O\({}_{2}\) & 40.549 & 3.24 & 2.68 \\
32 & Methyl scaterate & C\({}_{19}\)H\({}_{38}\)O\({}_{2}\) & 40.971 & 1.11 & 0.54 \\  & Heterocycles & & & & \\
33 & 2-Pentyfuran & C\({}_{9}\)H\({}_{14}\)O & 10.596 & 3.51 & 3.71 \\  & Acids & & & & \\
34 & 5-Hexenoic acid & C\({}_{6}\)H\({}_{10}\)O\({}_{2}\) & 7.446 & 0.58 & - \\
35 & Pentadecanoic acid & C\({}_{15}\)H\({}_{30}\)O\({}_{2}\) & 13.297 & - & 0.61 \\
36 & Palmitic acid & C\({}_{16}\)H\({}_{32}\)O\({}_{2}\) & 38.297 & 1.21 & 1.86 \\  & Alkenes & & & & \\
37 & 1-Dodecene & C\({}_{12}\)H\({}_{24}\) & 16.630 & - & 0.35 \\
38 & 1-Pentadecene & C\({}_{15}\)H\({}_{30}\) & 25.000 & 0.62 & - \\
39 & 1,19-Eicosadiene & C\({}_{20}\)H\({}_{38}\) & 37.345 & - & 1.28 \\  & Ketones & & & & \\
40 & 2-Nonanone & C\({}_{9}\)H\({}_{18}\)O & 13.715 & 0.44 & 1.27 \\
41 & 2-Undecanone,6,10-dimethyl-Aromatics & C\({}_{13}\)H\({}_{26}\)O & 16.667 & - & 0.32 \\
42 & Phenyl-pentane & C\({}_{11}\)H\({}_{16}\) & 15.608 & 0.27 & 0.27 \\ \hline \hline \end{tabular} \({}^{*}\) Relative peak area: analyte peak area relative to the total peak area of common yogurt.  
\end{table} 
Table 3: _Cont._Decanal has previously been reported to be associated with the fatty aroma of fermented dairy products [32]. Benzaldehyde, an important aromatic compound in yogurts, can emit a bitter almond odor at a low concentration and maraschino cherry notes at a high concentration [33]. 2-Dodecenal has a strong fat-like smell and taste, while it imparts a citrus aroma after the dilution treatment. Though conventional yogurt had 6.45% of 2-dodecenal, it was not detected in TB yogurt. Notably, heptanal is a main contributor to the green and sweet aroma in TB yogurt [34], accounting for the highest volatile share (18.06%), which was more than three times that detected in regular yogurt (4.87%). In regards to the hydrocarbon group, nine different hydrocarbons were identified from the yogurt's volatile compounds.