**Acknowledgements**

This publication was made possible by Grant or project Number NC.X308-5- 18-170-1 from the National Institute of Food and Agriculture (NIFA). Its contents are solely the responsibility of the authors and do not necessarily represent the official views of NIFA. Authors would also like to acknowledge the support of the Department of Family and Consumer Sciences and the Agricultural Research Station at North Carolina Agricultural and Technical State University (Greensboro, NC, 27411 USA). This work was also partially supported by the Bulgarian Ministry of Education and Science under the National Research Program "Healthy Foods for a Strong Bio-Economy and Quality of Life" approved by DCM # 577/17.08.201.

*Volatile Aromatic Flavor Compounds in Yogurt: A Review DOI: http://dx.doi.org/10.5772/intechopen.109034*
