| Summary: | Prickly pear (<i>Opuntia ficus-indica</i> (L). Mill.) is a plant that belongs to the <i>Cactaceae</i> family and can grow in arid and semi-arid climates. This fruit is considered a good source of nutrients, antioxidant constituents and health-promoting substances, such as betalains and polyphenols. One of the ways in which the communities in the cultivation areas can revalorize this fruit is by diversifying the products that can be made from it. This research proposes the elaboration of prickly pear vinegars and their sensory characterization. Their aromatic profile has been determined using two different methodologies, the traditional Quantitative Descriptive Analysis (QDA) and the Free Choice Profiling (FCP). Similar aromatic profiles have been obtained by both techniques, QDA and FCP, although the last one has proven to be a less time- and effort-demanding method. The vinegars with the highest aromatic intensity and the highest fruity and floral notes were those that had been produced through submerged culture at 30 °C and using <i>Acetobacter malorum</i> strains. It was revealed that the Free Choice Profiling sensory technique is a useful and low-cost tool for innovating in products obtained from a local sugary raw material.
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