Lumblija is a Croatian autochthonous bakery product that is traditionally made during the Catholic holiday "All Saints" in the area of the island of Korčula. This is the 44 th registered Croatian product that received European Protected Geographical Indication (PGI) in November 2022. The aim of this thesis is to determine the profile of volatile compounds from four samples of Lumblija collected from local producers from the island of Korčula. Extraction of volatile compounds from Lumblija samples was carried out by the method of headspace solid phase microextraction (HS-SPME), and the analysis of isolated compounds by the gas chromatography-mass spectrometry bound system (GC-MS). Identified volatiles can be grouped in three main sources: volatiles from the fermentation of dough, volatiles from the baking process and volatiles characteristic for specific ingredients of product. Identified volatiles belong to different chemical classes: terpenes, phenylpropanoids, alcohols, aldehydes, esters, ketone, aromatic hydrocarbons and acids. Among them terpens and phenylpropanoids were the most numerous and the most abundant volatile compounds. According to the obtained results it can be seen that the most differences in aromatic profile can be attributed to some specific ingredients such as aromatic spices. Results from this study showed that characterization of volatile aromatic compounds could be effective tool in order to achieve product quality and authencity.