Abstract: There are some similar chemical compounds for different vinegars aroma.. How to identify the similar character aroma of different vinegars is a difficult problem. Twenty-three chemoresponsive dyes and seven pH dyes were selected, and a 5×6 colorimetric sensor array was made according to the idea of Professor Kenneth S. Suslick. The system of olfaction visualization and operational approach were discussed in this paper. Four traditional vinegars were measured by the colorimetric sensor array. With cluster analysis, all samples can be divided into ‘Zhenjiang Vinegar’, ‘Shanxi Vinegar’, ‘Sichuan Vinegar’, ‘Zhejiang Vinegar’ when the similarity is 12. This research shows that the olfaction visualization technology has potential applications in visual analyzing and fingerprint identifying the aroma of food.