Objective: To investigate the types of volatile flavor components and their content differences in different vinegar ages of Hexi balsamic vinegar. Methods: Headspace solid-phase microextraction-gas chromatography mass spectrometry (HS-SPME-GC-MS) was used to analyze the volatile aroma components of five groups of Hexi balsamic vinegar of different years in 2017. 2018. 2019. https://thecookiecountesses.shop/product-category/organization/