Wine vinegar is a product that has been known since ancient times, and is used as a food supplement and preservative. It is produced by double fermentation. The first is alcoholic fermentation, which produces wine, followed by acetic fermentation, with help of acidic bacteria. Apart from wine or grapes, vinegar can be made from any raw material rich in sugars. Vinegar is a product that has the potential to be presented on the market as a product with added value by enriching its chemical composition by adding different types of fruits or vegetables. Shallot is a neglected agricultural crop that grows mostly in the coastal area of Croatia. In Croatia, there are three shallot genotypes Allium cepa var aggregatum, Allium x proliferum and Allium x cornutum. Shallot is rich in phenolic compounds, which makes it an excellent antioxidant. In addition to phenols, it has a large number of sulfur compounds, amino acids, vitamins and minerals. In this thesis, maceration of red wine vinegar was carried out using two types of shallots; domestic shallots from Omiš area (probable genotype A. x cornutum) and shallots bought in retail (probable genotype A. cepa var. aggregatum). Shallot bulbs were macerated in vinegar in different proportions (10, 20, 30 and 40%) for 9 months, and samples were taken every 3 months for the analysis of volatile compounds. In the prepared aromatized vinegars, the extraction of volatile compounds was carried out using the method ofheadspace solid-phase microextraction (HS-SPME) and the analysis of the isolated compounds using the technique of gas chromatography-mass spectrometry (GC-MS). The results of this experiment showed that there are 21 volatile compounds in wine vinegar, 15 compounds in domestic shallots and 13 compounds in purchased shallots. Vinegar contains mostly acetic acid and esters. Volatile sulfur compounds that are typical of the genus Allium predominate in shallots. After the bulbs are macerated in vinegar, the vinegar changes its composition, in which the proportion of acetic acid decreases and the proportion of sulfur compounds typical of shallots increases. Vinegar changes its sensory description to sulphurous, onion and leek. Longer maceration and a higher proportion of bulbs in vinegar results in a higher proportion of sulfur compounds.