Abstract:To further understand the quality differences among traditional SayramKetteki samples and analyze the flavor compounds of high-quality traditional SayramKetteki，this study collected 12 traditional samples from Sayram town and surrounding areas. The nutritional composition，trace elements，and characteristic indexes of yogurt were determined，and the preferred volatile substances in yogurt were analyzed using headspace solidphase microextraction-gas chromatography-mass spectrometry.The results showed that there were significant differences in nutritional composition and trace elements among the 12 traditional SayramKetteki samples. The maximum protein and fat content could reach 3.78% and 3.57%，respectively，while the maximum calcium content and magnesium content were 173.7 mg/100 g and 54.5 mg/kg，respectively. Traditional Sayram Ketteki generally exhibited high acidity and viscosity，with maximum values of 201°T and 7 325 mPa·s，respectively.Among them，sample H4 was preferred for flavor compound analysis due to its high viscosity（7 325 mPa·s），strong water-holding capacity（80.74%），and good flavor. A total of 22 volatile compounds were detected，among which benzoic acid，1-octen-3-ol，isoamyl alcohol，3-hydroxy-2-butanone，and 3-octanone were the main flavor compounds.