Volatile organic compounds of camel milk and shubat across Kazakhstan's regions, seasons, and breeds.

Despite extensive research in recent years on camel milk composition and health benefits, limited scientific data exists on the volatile organic compound profiles of camel milk and its fermented product, . This study analyzed volatile organic compounds (VOCs) in raw camel milk and from six Kazakh farms across all seasons. We found that camel milk displayed higher concentrations of aldehydes, ketones, and alcohols with the main two compounds in milk being acetone and (2-Aziridinylethyl) amine.