This study was aimed to produce of hawthorn vinegar to increase the usage area and consumability of the hawthorn fruit and benefit from its functional properties, and to reveal some bioactive compounds, occurred during vinegar production, the functional properties and the volatile compounds (VC). The results showed that the gallic acid was a prominent phenolic substance in both wine and vinegar, followed by the chlorogenic acid. The prominent VACs of the hawthorn vinegar were acetic acid, phenylacetic acid, acetoin, then, respectively, pentanoic acid, benzoic acid, (E)-isoeugenol, 2-cyclohexenone, propanoic acid, chavicol, and diethyl succinate. Within this study, hawthorn vinegar was produced as a new product that had a favorable volatile aroma compound profile and phenolic compounds with high bioactivity. Hawthorn vinegar that shown as an alternative way for the use of hawthorn fruit, its of whose functional and aromatic aspect was first revealed in detail.