2014]. Research on producing new types of vinegar has been ongoing to obtain not only different organoleptic and sensorial properties but also provide a varying phenolic composition, antioxidant activities, and volatile compounds. For example, in the study of De Leonardis et al. [2018], compared to apple, white wine, and balsamic vinegars, olive vinegars provided the highest amount of total phenolics (3600 mg GAE/L, almost three times higher than those of balsamic vinegar, 1227 mg GAE/L) and displayed a high presence of hydroxytyrosol (1019 mg/L) which is a potent antioxidant and its daily intake of 5 mg can prevent low-density lipoprotein (LDL) oxidation [Lopez-Huertas & Fonolla, 2017]. In other respect, the use of second-quality strawberry to produce vinegar rich in anthocyanins also resulted in the formation of furaneol, mesifurane, and γ-decalactone which are considered to be the major contributors of fruit flavor due to their low odor threshold and their high quantities [Ubeda et al., 2013]. Among other different raw materials used for vinegar production, onion juice [Horiuchi et al., 1999], oat, buckwheat [Yu et al., 2018], coconut, pineapple juice [Mohamad et al., 2018], hawthorn, artichoke [Ozturk et al., 2015], and tomato [Lee et al., 2013] can also be listed. In Turkey, apple, lemon, and grape are the most widely used raw materials for vinegar production, however, vinegar production with new sources and traditional methods has attracted growing interest lately due to the increase in consumer demand and the market value of vinegars. Thus, the aim of the present study was to perform a comparative analysis of vinegar samples manufactured according
