Two kinds of persimmon vinegar after accomplishing fermentation with natural and conventional fermentation ways was aged for 180 days at 3～6℃. Aroma components in the two kinds of persimmon vinegar were extracted by solid phase micro-extraction (SPME), then separated and analyzed by GC[CD*2]MS. About 63 kinds of volatile compounds were identified from persimmon vinegars with two different fermentation ways, respectively. Acids, esters, alcohols, hydrocarbon, aldoketones, phenols and a few other compounds exist in the volatile compounds. The content of esters, alcohols and hydrocarbon in volatile components from persimmon vinegar fermented with conventional way is 33.78%, 32.38% and 1.08%, respectively, and is bigger than with natural fermentation way. The content of acids, aldoketones and phenols fermented with natural fermentation way is 61.25%, 9.66% and 6.13%, and is bigger than fermented with conventional way. The sensory quality of persimmon vinegar fermented with conventional way is better than fermented with natural fermentation way.