Abstract:The single-factor experiments combined with response surface methodology were employed to optimize the liquid fermentation process of vinegar prepared from Gastrodia elata，and the headspace solidphase microextraction-gas chromatography-mass spectrometry（HS-SPME-GC-MS）was used to analyze the aroma components of G.elata vinegar.The results showed that the acetic acid content of G.elata vinegar reached 4.23 g/100 mL under the following optimized conditions：fermentation temperature of 32.6℃，acetic bacteria inoculum amount of 0.56%，and initial pH4.6.Thirty-two types of aroma components were identified in G.elata vinegar，including four types of acids（27.46%），nine types of esters（18.29%），six types of alcohols（14.82%），five types of phenols（13.26%），five types of aldehydes and ketones（5.37%），one type of heterocyclic substance（0.18%），and two types of other substances（0.18%）.The obtained G.elata vinegar was clear in color and possessed both the unique smell of G.elata and the rich vinegar aroma，with suitable acidity and soft taste.