采用液液萃取(liquid-liquid extraction，LLE)结合溶剂辅助风味蒸发(solvent assisted flavor evaporation，SAFE)技术萃取镇江香醋中香气化合物，将萃取物分为中-碱性组分和酸性-水溶性组分，应用香气稀释萃取分析法(aroma extract dilution analysis，AEDA)共鉴定出60种香气物质。基于FD值，最重要香气物质是3-(甲硫基)丙醛、2,3,5,6-四甲基吡嗪、3-甲基丁酸和香兰素(FD=729)。此外，2,3-丁二酮、乙酸、糠醛、3-(甲硫基)-1-丙醇、愈创木酚、2-苯乙酸以及γ-壬内酯也具有较高FD值(FD=243)，这些化合物是镇江香醋的重要香气物质。

The aroma components in Zhenjiang aromatic vinegarwere concentrated by liquid-liquid extraction (LLE) combined with solvent assisted flavor evaporation (SAFE), and further separated into neutral-basic and acidic-water soluble fractions. The total 60 aroma-active compounds in Zhenjiang aromatic vinegar were detected and identified by GC-O coupled with GC-MS. Aroma extract dilution analysis (AEDA) was employed to identify the most important aroma components. Of these, 2,3,5,6-tetramethylpyrazine, 3-(methylthio) propanal, 3-methybutanoic acid, and vanillin could be the most important aroma components in Zhenjiang aromatic vinegar with the highest FD value (FD=729). In addition, 2,3-butanedione, acetic acid, furfural, 3-(methylthio)-1-propanol, guaiacol, 2-phenylacetic acid, and γ-nonalactonecould be important (FD=243), which also made contribution to the aroma of Zhenjiang aromatic vinegar.