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Acetaldehyde, diacetyl and ethanol are compounds that are critical to the aroma and flavour of fermented milk products. In this work twelve commercial brands of plain yogurt were stored within 10 days on two different temperature levels and every two or three days changes in acetaldehyde, diacetyl and ethanol were established. At the same time sensory evaluation was carried out too. The aim of the study was to investigate the relationship between sensory evaluation and acetaldehyde, diacetyl and ethanol, in the term of linear regression. Expert panel ˘s ratings were regressed against concentrations of aroma compounds for both temperature levels and linear relationship among them were determined. Consequently very accurately predicting equations were obtained using regression analysis. Coefficients of correlation were generally high (from -0,8164 to -0,9990). The most pronounced relationship expressed as correlation coefficients between expert panel ˘s ratings and contentrations of each individual compounds was observed with ethanol (r = -0,9990 ) in yogurt sample stored at +4 0C. The least linear correlation coefficient have been obtained between expert panel ˘s ratings and diacetyl (r = -0,8164) in sample stored at +20 0C.