中文摘要：

采用高效液相色谱分析镇江地区22个镇江香醋醋样的有机酸组成，评价镇江香醋的有机酸风味特征。结果表明：在所有醋样中均检测出9种有机酸，总有机酸含量为4806．0～7204．1mg／dL。不同厂家生产的镇江香醋中乳酸和乙酸为主体有机酸，两者含量之和大于总有机酸的75%，但柠檬酸、α-酮戊二酸、丙酮酸含量具有一定差异。通过感官评价分析，乙酸、乳酸、柠檬酸、焦谷氨酸争琥珀酸具有较高的风味强度，是影响镇江香醋口感的重要有机酸。

英文摘要：

Organic acid composition of Zhenjiang aromatic vinegar and its contribution to the flavor of vinegar are analyzed. The results show that 9 organic acids existed in 22 vinegar samples, with the total organic acids content of 4806.0-7204.1 mg/dL. Acetic acids and lactic acids are the majority of organic acids in vinegar （〉75%）, while the content of citric acid, a-ketoglutaric acid and pyruvic acid varies greatly among different samples. The results of sensory analysis show that acetic acid, lactic acid, citric acid, pyroglutamic acid and succinic acid possess strong flavor intensity and significantly influence the flavor of Zhenjiang aromatic vinegar.