In this paper, with red flesh loquat as raw material, the effects of organic acids and volatile flavor substances change on loquat vinegar quality were studied by using high performance liquid chromatography (HPLC) and solid-phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS). The results showed that the organic acid content increased significantly in the processing of loquat vinegar, acetic acid was the main acid of loquat vinegar, and malic acid, lactic acid, citric acid, succinic acid and tartaric acid were the accessory acid characteristic components of loquat vinegar. The content of citric acid and succinic acid was increased by artificial aging,which made the sour taste of loquat vinegar more prominent. Volatile aroma substances analysis showed that carbonyl compounds were the main volatile aroma compounds in loquat fresh juice, alcohols and esters were the main volatile aroma compounds in loquat wine and vinegar. The content of isoamyl alcohol was significantly reduced by artificial aging,which can improve the flavor quality of loquat vinegar. There are 9 kinds of aroma in fresh loquat vinegar, 6 kinds of aroma after accelerating aging. The main aroma components are phenethyl alcohol and ethyl acetate, a variety of aroma components make up the fragrance characteristics of loquat vinegar which includes esters, vinegar, andflowers and fruitaromas.Ultrasonic aging is better than microwave aging.