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Probably. Lactic acid bacteria produce other volatile compounds such as acetaldehyde and diacetyl that could be perceived as off-flavors. Both where fermentation is the objective and in the case of spoilage, the VOC profile can vary with the identity of the responsible bacteria but also of the milk and its treatment. For instance, in Ref. 1 they discuss the ...


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Sr. No. Name Structure Hybridization and Number of Carbon 1 Serine $$sp=0\\sp^2=1\\sp^3=2$$ 2 Threonine $$sp=0\\sp^2=1\\sp^3=3$$ 3 Tyrosine $$sp=0\\sp^2=7\\sp^3=2$$ 4 Asparagine $$sp=0\\sp^2=2\\sp^3=2$$ 5 Glutamine $$sp=0\\sp^2=2\\sp^3=3$$ 6 Glycine $$sp=0\\sp^2=1\\sp^3=1$$ 7 Alanine $$sp=0\\sp^2=1\\sp^3=2$$ 8 Cysteine $$sp=0\\sp^2=1\\sp^3=2$$...


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