Kujundžuša is an indigenous white-wine variety that traditionally grown in the Imotski area. The wine is intense yellow, strong, tart, somewhat dull and appreciated mostly by local drinkers. For the isolation of volatile aroma compounds, three different isolation methods were used, the liquid-liquid extraction with two different organic solvents, solvent mixture pentane:diethyl ether, (2:1 v/v) and dichloromethane, headspace solid-phase microextraction (HS-SPME) and dehydration with anhydrous magnesium sulphate. The obtained volatile samples were analyzed by gas chromatography-mass spectroscopy, GC-MS. All samples of Kujundžuša wines were qulitatively and quantitatively very similar, regardless of the the isolation method. Kujundžuša wines contained high concentrations of secondary aroma compounds such as higher alcohols 2-phenylethanol and 2-(p-hydroxyphenyl)ethanol, volatile esters monoethyl and diethyl succinate, and fatty acid esters ethyl octanoate and ethyl decanoate. Primary aroma compounds, namely two C 13 -norisoprenoids, were identified in very small amounts, even traces, only in samples obtained by HS-SPME method. Among methods used in these investigation for determination of wine aromatic profile, the more suitable are liquid-liquid extraction with solvent mixture pentane:diethyl ether and headspace solid-phase microextraction.