“…GV are characterized by vanillic acid, gallic acid, tyrosol, protocatechuic acid, caftaric acid, coutaric acid, ferulic acid, fertaric acid, syringic acid, procyanidin B2, catechin, epicatechin, quercetin‐3‐ O ‐galactoside, kaempferol‐3‐ O ‐rutinoside, isorhamnetin 3‐glucoside and quercetin. In the study reported by Yu et al , PCA was applied for discrimination and characterization of Zhenjiang aromatic vinegars according to their volatile compounds analysed using headspace solid‐phase microextraction/gas chromatography–mass spectrometry. Nine alcohols, 13 acids, 16 esters, five aldehydes, four ketones and eight heterocycle compounds were identified in the samples.…”