Honey is a naturally sweet product produced by bees, exceptionally important little insects. Besides honey, they produce other products important to humankind. Nowadays, honey is mostly used in the food industry, but throughout history, it was considered important medicine for a large number of infections. For the quality assessment of honey, one of the most important properties is its aroma. For the scent (aroma) of honey, volatile compounds are exceptionally important. In this thesis, volatile compounds of chestnut honey were extracted using ultrasonic extraction with organic solvent (USE), and the extracts obtained were analyzed using gas chromatography with mass spectrometry as a method of detection. Qualitatively and quantitatively the most important volatile compounds in all extracts of chestnut honey are benzene derivatives. The main constituents in all extracts, p- aminoacetophenone and 2-phenylacetic acid, as well as 3-hydroxy-4-phenylbutan-2-one, benzyl alcohol, benzoic acid and o-aminoacetophenone are all benzene derivatives. High content of 2-phenylacetic acid and p-aminoacetophenone, as well as the presence of o-aminoacetophenone, in chestnut honey extracts are characteristic of this honey and can be considered as markers of its botanical origin.