In this study, the physical and chemical indicators, sensory characteristics and flavor profile of six kinds of rosy vinegar from various origins were analyzed. The results showed that the pH value, acidity and amino acid nitrogen content of six rosy vinegars had no significant differences, of while the M5 reducing sugar content of rosy vinegar samples was significantly higher than other groups. Sensory analysis found that attributes of rosy vinegars differed significantly, including fruit aroma, bran aroma, caramel aroma, and aroma comprehensive complexity, especially bran aroma. HS-SPME-GC-MS analysis showed that total 76 volatile compounds were identified in rosy vinegar, mainly containing esters, acids, aldehydes and ketones, and rosy vinegar produced in Zhejiang have more flavor compounds. Seven volatile compounds with odor activity value (OAV) greater than 1 were calculated based on threshold, which were isoamyl aldehydes, benzaldehyde, ethyl acetate, isoamyl acetate, 3-acetyl-2-butanone, 2,3-butanedione, 2-acetylfuran. In addition, ethyl acetate, 3-acetyl-2-butanone and 2,3-butanedione were identified as the characteristic flavor components of Zhejiang rosy vinegar. Orthogonal partial least squares discriminant analysis (OPLS-DA) and variable importance in projection (VIP) indicated that 3-methyl butanal, ethyl acetate and isoamyl acetate might be associated with the difference in aroma of rosy vinegar.
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