Abstract: The three best sellers of Thai rice wines, Sato, from the Northeast of Thailand were collected to analyze volatile composition of the products. The contents of principal volatile compounds were determined using gas chromatography-flame ionization detection. The results showed that there were at least 27 volatile compounds detected at various concentrations in the three samples. To achieve the identification of major would be impact odorants of Sato, the aroma index was calculated. From the 27 compounds identified, 10 compounds were determined to be the most powerful odorants (aroma index more than 1): acetaldehyde, ethyl acetate, ethyl butyrate, ethyl decanoate, 2-phenethyl acetate, isobutyl alcohol, isoamyl alcohol, 1-hexanol, isovaleic acid and caproic acid.