Table 2. Changes in volatile compounds of yogurts supplemented with plant extracts during refrigerated (4℃) storage

Type of yogurt		0 d	7 d	14 d	21 d	28 d
Plain	Acetaldehyde (mg/kg)	116.87 ± 0.25^a	112.94 ± 0.08^b	109.09 ± 0.28^c	95.12 ± 0.07^d	85.56 ± 0.11^e
DK¹		109.83 ± 0.08^a*	105.32 ± 0.25^b*	104.22 ± 0.20^b*	94.61 ± 0.09^c	88.57 ± 0.10^d*
NN²		106.09 ± 0.18^b*	110.04 ± 0.00^a*	108.09 ± 0.07^ab	97.45 ± 0.18^c	92.03 ± 0.13^d*
Plain	Diacetyl (mg/kg)	1.30 ± 0.04^a	1.01 ± 0.01^b	0.79 ± 0.02^c	0.97 ± 0.01^b	1.00 ± 0.06^b
DK¹		1.34 ± 0.01^a	0.96 ± 0.01^b*	0.63 ± 0.01^d*	0.79 ± 0.01^c*	0.78 ± 0.01^c*
NN²		1.71 ± 0.02^a*	1.00 ± 0.01^b*	0.73 ± 0.01^e*	0.90 ± 0.02^d*	0.94 ± 0.01^c
Plain	Acetoin (mg/kg)	50.33 ± 1.81^ab	50.60 °æ 0.32^ab	49.59 ± 1.61^ab	46.15 ± 3.18^b	52.11 ± 4.36^a
DK¹		37.45 ± 0.63^a*	38.70 °æ 0.84^a*	35.47 ± 2.63^a*	35.40 ± 1.14^a*	44.17 ± 1.25^a*
NN²		38.67 ± 2.00^b*	39.63 °æ 0.54^b*	35.59 ± 0.80^c*	34.34 ± 2.12^c*	43.17 ± 1.32^a*
Plain	Ethanol (mg/kg)	4.69 ± 0.16^e	7.92 ± 0.05^d	13.94 ± 0.23^c	15.83 ± 0.20^b	17.73 ± 0.18^a
DK¹		3.24 ± 0.03^e*	5.01 ± 0.06^d*	8.54 ± 0.07^c*	11.21 ± 0.30^b*	14.33 ± 0.06^a*
NN²		2.66 ± 0.02^e*	4.34 ± 0.01^d*	6.63 ± 0.01^c*	8.50 ± 0.04^b*	11.23 ± 0.10^a*
Plain	Acetic acid (mg/kg)	11.25 ± 1.97^a	9.72 ± 0.42^a	9.38 ± 0.45^a	9.44 ± 0.45^a	10.20 ± 2.73^a
DK¹		17.10 ± 1.92^ab*	16.12 ± 2.10^bc*	14.01 ± 0.91^c*	14.75 ± 0.10^bc*	19.64 ± 1.99^a*
NN²		19.22 ± 1.57^a*	16.03 ± 1.03^b*	16.92 ± 1.11^ab*	17.55 ± 1.59^ab*	18.20 ± 0.81^ab*