When looking for flavor extracts, I saw that acetic acid and ethyl alcohol can react to create ethyl acetate. I decided to try mixing a small amount of neural grain spirit and red wine vinegar because I don't have glacial acetic acid or anhydrous ethanol. Unfortunately, it sounds like regular kitchen-grade vinegar has too much water. The reaction is very inefficient and tends to go backwards and forwards unless heat or sulfuric acid is added.
My first try was a failure. I put the mixture in a small bottle, occasionally shaking the bottle and smelling it to evaluate if it smelled less like vinegar. After a few days, it still smelled like vinegar, but did have a slight fruity taste. I decided to try again with a slightly larger bottle. I don't want to work with sulfuric acid, so I decided to add heat. I used my mini dough proofer (a previous project where I converted a 6 pack drink cooler into a heater with thermostat). I set it to 90 degrees F and heated for about 8 hours at a time. After a few days, there was barely any vinegar smell but it doesn't have much fruity taste either.
I'm not sure this experiment is worth trying again. A proper chemistry method would involve measuring the exact amounts and concentrations, and then having a way to measure and quantify the results. I definitely did create some amount of ethyl acetate, but it's not useful as a flavoring because it's mixed with alcohol and vinegar. The good news is all 3 of those ingredients would go well in salad dressing.