Abstract: Aroma components of Ya' and Xue's pear vinegars were analyzed using a PEN3 electronic nose in this study. The results showed that the aroma components of both pear vinegars were similar, but aroma of Xue's pear vinegar was slightly stronger than that of Ya's pear vinegar. It was identified that W1W, W2W, W5S, W1S, W2S, W1C and W3S sensors played main roles in analyzing aroma difference of pear vinegars. The data were analyzed by principal component analysis and linear discrimination analysis, and it was found that both analysis methods could accurately differentiate aroma of Ya' and Xue's pear vinegar. The results in this study showed that aroma analysis by electronic nose could be applied to optimize brewing technology of pear vinegar and to monitor its flavour quality.