Honey is a sweet product produced by bees by complex processing of collected flower nectar and secretions of plant juices. It contains almost all the essential ingredients needed by the human body. It is used in cooking, medicine and cosmetics. The aroma is one of the most important properties of honey that contributes to its quality, and the carriers of aroma in honey are volatile compounds. In this thesis, the profile of volatile compounds of honey obtained from the Department of Fisheries, Beekeeping, Hunting and Special Zoology of the Faculty of Agriculture, University of Zagreb is determined. At the same Institute, the monoflorality of the chestnut mode was confirmed by melisopalinological analysis. Ultrasonic assisted extraction with dichloromethane as solvent was used to isolate the volatile compounds. Isolated compounds from the dichloromethane extract were analyzed by coupled gas chromatography-mass spectrometry. The main constituents in all extracts of chestnut honey are 4-hydroxyquinoline and p-aminoacetophenone, with the exception of one extract in which the main volatile compound is 2-phenylacetic acid, and it is also characterized by a high content of 3-hydroxy-4-phenylbutan-2-one. Benzene derivatives, 2-phenylacetic acid and p- aminoacetophenone, are characteristic of the chestnut honey and can be considered as markers of its botanical origin. According to the obtained results, nitrogen containing compound alkaloid 4-hydroxyquinoline could also be considered as a potential marker of the botanical origin of chestnut honey.