## 3 Results  
### Aromatic Profile  
Table 1 shows the aromatic profile of the obtained vinegar using 34 compounds divided into 5 groups: alcohols, acids, esters, terpenes, and other aromatic components. In the group of alcohols and acids, no significant changes were recorded in the concentrations of individual compounds, except for amyl vinyl carbonl, which was significantly higher in roesmary and thyme-flavored vinegas. Out of seven analyzed esters, a significant  
decrease was recorded in two of them, namely, 2-phenylethylly acetate for elderflower and rosemary-flavored vinegar and ethyl hexanoate for all flavored treatments in comparison to the control treatment. The highest increase compared to the control treatment was observed in the group of terpen: rosemary-flavored vinegar (15-fold increase), thyme-flavored vinegar (11-fold increase), and elderflower-flavored vinegar (6-fold increase). Furthermore, there was a noticeable difference in the distribution of individual terpen for each plant species. In rosemary-flavored vinegar, the following contributed the most to the total value of terpen: \(\gamma\)-terpinene, 2-carene, camphor, D-carvone, eucalypt, fennel, isoterpinolene, terpinen-4-ol, \(\alpha\)-terpineol, and endo-borneol. In elderflower-flavored vinegar, the following contributed the most to the total value of terpen: hortingol, linalool oxide, and linalool, while in thyme-flavored vinegar, the main representatives were \(p\)-cymene and \(p\)-thymol. In the group of other aromatic compounds, a significant increase compared to the control treatment was recorded only in the elderflower-flavored vinegar treatment. \begin{table}
\begin{tabular}{l c c c c c} \hline \hline \multirow{2}{*}{**Compounds (mg/L)**} & \multicolumn{4}{c}{**Treatments (Mean \(\pm\) SD)**} & \multirow{2}{*}{**O.s. \({}^{\dagger}\)**} & \multirow{2}{*}{**Sig. **} \\ \cline{2-2} \cline{5-6}  & **Control** & & & & \\ \hline Alcohols & & & & & \\ 1-Nonanol & 0.99 \(\pm\) 0.10 & 1.10 \(\pm\) 0.16 & 0.95 \(\pm\) 0.13 & 0.72 \(\pm\) 0.24 & 2 & n.s. \\
2-3-Butanediol & 1.29 \(\pm\) 1.12 & 1.84 \(\pm\) 0.16 & 1.51 \(\pm\) 0.64 & 0.98 \(\pm\) 0.87 & 3 & n.s. \\
2-Phenylethanol & 0.76 \(\pm\) 0.63 & 1.05 \(\pm\) 0.01 & 0.95 \(\pm\) 0.05 & 0.97 \(\pm\) 0.05 & 2 & n.s. \\ Amyl vinyl carbinol & 0.03 \(\pm\) 0.00 \({}^{\rm b}\) & 0.06 \(\pm\) 0.00 \({}^{\rm b}\) & 1.95 \(\pm\) 0.17 \({}^{\rm a}\) & 1.68 \(\pm\) 0.25 \({}^{\rm a}\) & 7 & *** \\ Isoamyl alcohol & 0.97 \(\pm\) 0.11 & 1.05 \(\pm\) 0.06 & 0.92 \(\pm\) 0.04 & 0.91 \(\pm\) 0.06 & 7 & n.s. \\ \(\Sigma\) alcohols & 4.04 & 5.10 & 6.28 & 5.26 & & n.s. \\ \hline Acids & & & & & & \\ Isovaleric acid & 0.74 \(\pm\) 0.53 & 1.04 \(\pm\) 0.08 & 0.88 \(\pm\) 0.13 & 0.63 \(\pm\) 0.31 & 7 & n.s. \\
2-Methylbutanoic acid & 0.37 \(\pm\) 0.48 & 1.16 \(\pm\) 0.18 & 0.91 \(\pm\) 0.138 & 0.93 \(\pm\) 0.33 & 7 & n.s. \\ \(\Sigma\) acids & 1.11 & 2.20 & 1.79 & 1.56 & & n.s. \\ \hline Esters & & & & & & \\ 2-Phenylethyl acetate & 1.13 \(\pm\) 0.13 \({}^{\rm a}\) & 0.89 \(\pm\) 0.01 \({}^{\rm b}\) & 0.91 \(\pm\) 0.04 \({}^{\rm b}\) & 1.08 \(\pm\) 0.03 \({}^{\rm a}\) & 2 & *** \\
3-Methylthiopropyl acetate & 1.14 \(\pm\) 0.19 & 0.96 \(\pm\) 0.10 & 0.99 \(\pm\) 0.09 & 0.86 \(\pm\) 0.11 & 1 & n.s. \\ Butyl acetate & 1.17 \(\pm\) 0.24 & 0.96 \(\pm\) 0.08 & 0.96 \(\pm\) 0.04 & 0.96 \(\pm\) 0.05 & 3 & n.s. \\ Diethyl succinate & 0.98 \(\pm\) 0.09 & 1.14 \(\pm\) 0.03 & 0.89 \(\pm\) 0.06 & 0.74 \(\pm\) 0.46 & 3 & n.s. \\ Ethly betaanoate & 1.09 \(\pm\) 0.17 & 1.17 \(\pm\) 0.15 & 0.93 \(\pm\) 0.10 & 0.94 \(\pm\) 0.07 & 1,3 & n.s. \\ Ethyl hexanoate & 2.14 \(\pm\) 0.32 \({}^{\rm a}\) & 0.75 \(\pm\) 0.05 \({}^{\rm b}\) & 0.96 \(\pm\) 0.12 \({}^{\rm b}\) & 0.44 \(\pm\) 0.05 \({}^{\rm c}\) & 3 & *** \\ Isoamyl acetate & 1.22 \(\pm\) 0.17 & 0.99 \(\pm\) 0.00 & 0.96 \(\pm\) 0.04 & 1.07 \(\pm\) 0.13 & 3 & n.s.