The dry fig is a food rich in aroma and nutritional values unlike the fresh fig. In the area of the south Adriatic sea, it's production is significant and exudes the characteristic quality and recognizability. The goal of this paper is to establish the emission of aromas and compounds from the dry fig in an alcoholic medium that is rakia (spirit) in the vine plant, witch is also a characteristic product with the preparation of dalmatian liqueurs. Volatile compounds of the dry figs alcohol macerate are isolated using the peak vapours microextraction on a solid phase (HS-SPME), and are analized with a connected system of gas cromatography/mass spectrometry (GC/MS). With the analysis, alcohols, esters and monoterpenes are singled out by examination using a conditioned pink fiber and blue fiber. The following results were obtained: The pink fiber showed the most allotment of izoamal-alcohol, with 47,70% / 95,88%, the ester etil-acetate with 20,21% / 95,88% of all compounds respectively. Monoterpenes compounds weren't found at all during this testing. With blue fiber testing, the alcohol compounds, esters and monoterpenes were also tested for, and the results are as follows: izoamal-alcohol with 34,61% / 97,41%, ester etil-acetate with 26,50% / 97,41% and lastly monoterpene limonen 2,72% / 97,41% of respectively alloted compounds.