In this paper,directional paired comparison test method is adopted to evaluate the sensory properties of vinegar.The result shows that there's no significant difference in the intensity of saltiness,sweetness,scorch aroma and fruit aroma of two kinds of vinegar samples 375,209.There's significant difference in the intensity of color,sourness,umami and vinegar aroma of two kinds of vinegar samples.However,sample 375 is stronger than sample 209 in the intensity of color,sourness and vinegar aroma,and sample 209 is stronger than sample 375 in the intensity of umami.This method could evaluate the difference of certain sensory property of vinegar.%采用定向成对比较检验评价了食醋在感官特性上的差异，结果表明：在5％显著水平上，375和209两个食醋样品在咸味、甜味、焦香、果香的强度上无显著差异；两个食醋样品在色泽、酸味、鲜味、醋香的强度上有显著差异，但是，375样品比209样品的色泽、酸味、醋香都强，209样品比375样品的鲜味强，该方法能评价出食醋某一感官特性之间的差异。
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