Different strains of probiotic bacteria can produce different aroma profiles. Two different fermented milks, probiotic with Bifidobacterium BB-12 and control yogurts, were produced and analyzed, during refrigerated storage for 28 days, in relation to their profile of volatile compounds through HS-SPME combined with gas chromatography–mass spectrometry (GC–MS). Firstly, it was optimized the extraction of volatile compounds of probiotic yogurt by using the response surface methodology (RSM). A randomized 23 central composite design (CCD) along with RSM was used to study extraction temperature (40 to 60ºC), extraction time (30 to 50 min), and the effects of ionic strength through addition of NaCl (0 to 6 g) on the amount of volatile compounds adsorbed by SPME fiber from the probiotic yogurt. The optimum region of volatile compounds extraction from the probiotic yogurt was obtained at 50ºC with 5 g of NaCl. The addition of salt increased the sensitivity of the extraction of volatile compounds by SPME due to the “salting out” effect. The profile of volatile compounds included the presence of 2-butanone, 2,3-butanodione, 2,3-pentanodione, acetone and hexanoic acid, which were previously described as impacting on the flavor of yogurt. During the 28 days of storage, the only differences noted were between the amounts of 2,3-butanodione, 2,3-pentanodione and hexanoic acid were observed. On the first day of storage, the compound 2-butanone was detected in larger quantities, while on the last day 2,3-butanodione was the major compound. The concentration of 2,3-pentanodione and hexanoic acid increased during the 28 days of storage.