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The volatile compounds of airag were investigated by the GC\u2013MS method. A total of 95 kinds of volatile compounds were detected, and these were classified into 6 different classes: 14 acids, 14 alcohols, 16 aldehydes, 19 esters, 9 ketones, and 23 aliphatic hydrocarbons. Among them, acetic acid, 2\u2010methyl propionic acid, isoamyl lactic acid, 2\u2010methyl butanoic acid, hexanoic acid, heptanoic acid, octanoic acid, nonanoic acid, n\u2010decanoic acid, 1\u2010propanol, 3\u2010methyl 1\u2010butanol, phenyl ethyl alcohol, acetaldehyde, acetoin, ethyl acetate, ethyl hexanoate, ethyl caprylate, ethyl decanoate, ethyl 9\u2010decanoate, and ethyl laurate had a high concentration in airag samples. It may explain that acids, alcohols, and esters mainly influence the taste and aroma of airag, and aldehydes change depending on their fermentation time. We also found that Bulgan provinces` samples contained 20 types of aliphatic hydrocarbons, which may relate to the vegetation and fermentation process. The formation of sensory characteristics in airag is a complex and unclear process because it affects many factors. Our findings provide essential guidance on the composition of volatile compounds in Mongol airag.<\/jats:p>","DOI":"10.1111\/asj.70024","type":"journal-article","created":{"date-parts":[[2025,1,5]],"date-time":"2025-01-05T23:39:44Z","timestamp":1736120384000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":7,"title":["Characterization of volatile compound profile in Mongolian traditional fermented mare's milk, as Airag"],"prefix":"10.1111","volume":"96","author":[{"ORCID":"https:\/\/orcid.org\/0009-0009-6172-9640","authenticated-orcid":false,"given":"Oyundelger","family":"Ganzorig","sequence":"first","affiliation":[{"name":"Department of Biology, School of Arts and Sciences National University of Mongolia  Ulaanbaatar Mongolia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Batjargal","family":"Batdorj","sequence":"additional","affiliation":[{"name":"Department of Biology, School of Arts and Sciences National University of Mongolia  Ulaanbaatar Mongolia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ishii","family":"Satomi","sequence":"additional","affiliation":[{"name":"Department of Food Science and Human Wellness Rakuno Gakuen University  Ebetsu Hokkaido Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,1,5]]},"reference":[{"key":"e_1_2_6_2_1","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.2595"},{"key":"e_1_2_6_3_1","volume-title":"Mongol Airag","author":"Baldorj R.","year":"1980"},{"key":"e_1_2_6_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2004.05.013"},{"key":"e_1_2_6_5_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2672.2007.03279.x"},{"key":"e_1_2_6_6_1","first-page":"257","article-title":"Probiotic properties of lactic acid bacteria isolated from Mongolian fermented Mare's Milk","volume":"14","author":"Batjargal B.","year":"2016","journal-title":"Crossroads"},{"key":"e_1_2_6_7_1","doi-asserted-by":"publisher","DOI":"10.3197\/np.2015.190103"},{"key":"e_1_2_6_8_1","doi-asserted-by":"publisher","DOI":"10.1111\/asj.12842"},{"key":"e_1_2_6_9_1","doi-asserted-by":"publisher","DOI":"10.1556\/AAlim.32.2003.2.4"},{"key":"e_1_2_6_10_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408390903044081"},{"key":"e_1_2_6_11_1","first-page":"385","volume-title":"Climatic change and global warming of inland waters: Impacts and mitigation for ecosystems and societies","author":"Clyde E.","year":"2012"},{"key":"e_1_2_6_12_1","doi-asserted-by":"publisher","DOI":"10.3389\/fmicb.2018.03133"},{"key":"e_1_2_6_13_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.2016-11528"},{"key":"e_1_2_6_14_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1471-0307.2005.00194.x"},{"key":"e_1_2_6_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.heliyon.2021.e07694"},{"key":"e_1_2_6_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2022.105473"},{"key":"e_1_2_6_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fmrre.2005.04.002"},{"key":"e_1_2_6_18_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods12112223"},{"key":"e_1_2_6_19_1","doi-asserted-by":"publisher","DOI":"10.1071\/WF10108"},{"key":"e_1_2_6_20_1","first-page":"99","volume-title":"Food civilization theory","author":"Ishii S.","year":"2010"},{"issue":"1","key":"e_1_2_6_21_1","first-page":"195","article-title":"Study on production and properties of Kumiss of herders in Mongolian dry steppe","volume":"24","author":"Ishii S.","year":"2014","journal-title":"Journal of Arid Land Studies"},{"key":"e_1_2_6_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2021.105065"},{"key":"e_1_2_6_23_1","doi-asserted-by":"publisher","DOI":"10.26577\/ijbch-2018-2-345"},{"key":"e_1_2_6_24_1","doi-asserted-by":"publisher","DOI":"10.5772\/intechopen.109034"},{"key":"e_1_2_6_25_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0958-6946(03)00143-2"},{"key":"e_1_2_6_26_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jff.2021.104355"},{"key":"e_1_2_6_27_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2004.02.010"},{"key":"e_1_2_6_28_1","doi-asserted-by":"publisher","DOI":"10.1002\/9780813821504.ch10"},{"key":"e_1_2_6_29_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2020.110049"},{"key":"e_1_2_6_30_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2012.04.004"},{"key":"e_1_2_6_31_1","doi-asserted-by":"publisher","DOI":"10.22092\/ARI.2021.355834.1725"},{"key":"e_1_2_6_32_1","unstructured":"National Statistics Office (NSO). 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