Milk, especially fermented milk, has many kinds of flavor substances, which includes non-volatile acid, volatile acid, carbonyl compounds and hydrolyzates of protein, fat, and lactose.

• 摘要乳尤其是发酵乳中的风味物质种类繁多，包括非挥发性酸、挥发酸、羰基化合物以及蛋白、脂肪和乳糖等的分解物。