Abstract: The aim of this study was to evaluate the influence of 5% (v/v) sea buckthorn on the flavor and consumer acceptance of probiotic yogurts. Eight strains of lactic acid bacteria (LAB) were screened from pickled cowpea, pickles, Tibetan kefir, kurut, Xinjiang condensed yogurt previously and then applied in the fermentation of plain yogurt and sea buckthorn yogurt. Firstly E-nose, E-tongue and fuzzy comprehensive evaluation method were used to evaluate the consumer acceptance of the plain yogurt and sea buckthorn yogurt fermented by different LAB. Then head space-solid phase microextraction-gas chromatography/mass (HS-SPME-GC/MS) method was used to analyze the flavor composition of plain yogurt and sea buckthorn yogurt. The results showed that addition of 5% (v/v) sea buckthorn could significantly affect the flavor of yogurt, including the increase of aroma and the decrease of unpleasant odor, as well as the decrease of bitterness, umami and richness. The results of GC/MS showed that the addition of sea buckthorn could provide more esters and alcohols to yogurt, which were well-known to present fruity, fermentative and floral aroma in many fruits. The results of sensory evaluation showed that among 8 strains of selected LAB, sea buckthorn yogurt fermented by Lactobacillus pentosus Z-14 screened from pickles had the highest score and was best accepted by consumers.