Abstract：Volatile components of Zhenjiang fragrance vinegar were extracted by using head space solid-phase microextraction（HS-SPME）.The major flavor compounds were identified by gas chromatography and mass spectrometry（GC-MS）,gas chromatography-olfactometry（GC-O） and retention index（RI）.Sixteen characteristic aroma compounds of Zhenjiang fragrance vinegar were determined by GC-O based on detection frequency and intensity as：3-methyl butanoic acid,3-methylbutyl acetate,acetic acid,phenylethyl acetate,ethyl acetate,phenylethyl alcohol,2,3-butanedione,dihydro-5-pentyl-2（3H）-furanone,2-methyl propanal,3-methyl butanal,benzaldehyde,trimethyl oxazole,furfural,2,3-dimethyl pyrazine,trimethyl pyrazine,and tetramethyl pyrazine
2010, Vol. 31 
