Abstract:Eight commercial yogurts were selected to analyze their volatile compounds，non-volatile compounds and texture.Meanwhile，the sensory properties were assessed.The correlations between instrumental results and sensory evaluation scores were calculated.Then，stepwise regression model was built to find the relationships.The results from sensory evaluation and instrumental analysis showed sucrose and galactose mainly introduced the sweet taste.Acetone，2-butanone，D-（+）-glucuronate γ lactone and ethyl acetate were related to the fruity taste.2，3-butanedione might contribute to the buttery of yogurt.Dimethyl disulfide and dimethyl sulfide were mainly identified as cooking and sulfur.The consistency，swallowing，spinnability and powder feeling have an extensive correlation with texture profile analysis parameters （P<0.01）.The stepwise regression model showed that the total score of sensory evaluation could be replaced by sucrose，galactose，acetone，ethyl acetate，Dimethyl disulfide，dimethyl sulfide，consistency and adhesiveness.