Abstract: In order to investigate the content of nutrients (free amino acids , fatty acids) and flavor substances in koumiss fermented with Xinjiang-derived superior yeast strains, as well as the changes in substances before and after fermentation and the differences in nutrients and flavors compared with that of naturally fermented koumiss, ultra-high performance liquid chromatography-mass spectrometry (UPLC-MS), gas chromatography-mass spectrometry (GC-MS), and comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS) were employed to detect the contents of free amino acids, fatty acids, and volatile flavor substances in fresh mare's milk, naturally fermented koumiss (control group), and koumiss fermented with superior yeast strains (experimental group) . The results showed that, compared with fresh mare's milk, the content of free amino acids in the experimental group increased; the relative content of saturated fatty acids decreased, while the relative content of unsaturated fatty acids significantly increased; the number of volatile flavor substances increased, wherein the relative contents of esters, alcohols, carboxylic acids, and heterocyclic compounds were elevated. Compared with the control group, the total amino acid content in the experimental group was significantly improved, although the essential amino acids decreased, wherein the contents of histidine (1297.68 mg/L), ornithine (545.38 mg/L), and γ-aminobutyric acid (1269.46 mg/L) were significantly elevated; The relative content of saturated fatty acids significantly decreased, while the relative content of polyunsaturated fatty acids (PUFAs) significantly increased, wherein the relative content of α-linolenic acid (19.72%) was significantly enhanced, but the relative content of linoleic acid (9.32%) decreased; the total number of flavor substances was significantly reduced, and the key flavor substances were identified as 2,3-butanedione, 2-undecanone, heptanal, and 2-pentylfuran. Although the diversity of flavor substances was relatively lower, the overall flavor profile was more harmonious, characterized by buttery, cheesy, grassy, and fatty notes.