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.