Abstract: 【Objective】 To compare and study the volatile aromatic components in fresh horse milk from different areas of Xinjiang, so as to provide scientific and technical support for the industrialization development and related research of Xinjiang horse milk and its products. 【Methods】 Fresh horse milk from Yili, Altay and Tacheng in northern Xinjiang was selected as the research object, and the volatile aromatic components in fresh horse milk were analyzed by headspace solid phase microextraction combined with gas chromatography-mass spectrometry. 【Results】 A total of 32 volatile aroma components were detected, including 21 aromatic components in fresh horse milk from Yili region, 17 aromatic components from Altay region and 21 aromatic components from Tacheng region. There were 11 volatile aroma components in the three regions, including three esters of ethyl octanoate, methyl octanoate and ethyl decanoate, five acids of octanoate, capric acid, caproic acid, nonanoic acid and lauric acid, and 1, 3-di-tert-butyl benzene, 2, 4-di-butyl phenol and dimethyl sulfone. 【Conclusion】 The volatile aromatic components in fresh horse milk are mainly esters and acids, and the main esters are methyl octanoate, ethyl octanoate and ethyl decanoate. The main acid components are octanoic acid and capric acid. The superposition, synergy and inhibition of these volatile aroma components make fresh horse milk have aroma different from cow milk and camel milk.