Pelinkovac is strong alcoholic beverage that is traditionally produced in Croatia. It belongs to the category of herbal liqueurs, obtained by aromatizing ethyl alcohol of agricultural origin with macerates of aromatic plants in which the wormwood plant (Artemisia absinthum L.) dominates, along with fennel (Foeniculum vulgare L.), sage (Salvia officinalis L.) and mint (Menta piperita L.), which give the products recognizable and characteristic organoleptic properties. The aim of this study was to compare the aromatic profile of five types of Pelinkovac liqueur present on the market of the Republic of Croatia. Volatile compounds were isolated using headspace solid phase microextraction (HS-SPME), and analyzed by a coupled gas chromatography-mass spectrometry (GC-MS) system. The analysis of the obtained results revealed a different composition of volatile compounds among the tested samples. Trans anethole was the dominat compound in samples A, B and E (36,10 %, 43,21 % and 39,20 %), while in sample C it was limonene (52.82 %) and in sample D p-menthone (25, 76 %). The established differences in the aromatic profile point to the specifics of each producer in the selection of aromatic herbs and the technological process of production.