The volatile components, organic acids, and amino acids of 6 brands of Shanxi aged vinegar samples were analyzed. A total of 96 volatile components were identified by headspace solid phase micro-extraction-gas chromatography-mass spectrometry. Among them, acetic acid, benzaldehyde, furfural, 2,3-butanedione and tetramethylpyrazine were 5 important characteristic flavor compounds according to the results of relative odor activity value (ROAV). The ROAV of them was 96.74% of the total aroma component. The taste characteristics of Shanxi aged vinegar were evaluated according to the taste activity value (TAV) of organic acids and amino acids. Acetic acid and lactic acid were identified as the main acids, which accounted for 34.03% and 63.80% of the total sour taste, respectively. Glutamic acid, alanine, valine and histidine contribute greatly to the whole taste. They accounted for 16.88%, 21.34%, 13.42% and 18.37% of the TAV of total amino acids, respectively. According to the analysis of flavor wheel, sour and baking aroma were the two most important aroma characteristics of Shanxi aged vinegar, followed by nut, milk and sweet flavor. Sour taste was the main taste characteristic, accompanied by bitter, sweet and a little umami taste. This research established a standard for the flavor evaluation and quality control of Shanxi aged vinegar.