A portable artificial olfaction system based on visualization sensor array was employed to characterize the flavor from three kinds of vinegar. Optimal experimental process was conducted in visualization sensor fabrication and image collection. The result showed that the stability of image gained by camera was better than scanner’s. When volatilization time was set at 15min, the stable images could be obtained, as well as the reaction between the sensor array and the vinegar achieved its maximum response value. The data was analyzed with statistical and chemometric methods, including principal component analysis and linear discriminant analysis. The recognition rate was up to 100%. 