Aromatic profile of peels and pulps of four commercial fig cultivars ('Bursa Siyahi', 'Karabakunya', 'Sari Lop' and 'Sultan Selim') from Turkey were determined first time by using Headspace Gas Chromatogropy-Mass Spectrophotometer (HS/GC-MS) technigue. In general, aldehydes and therpenes were the major volatile group responsible stoma for peels and pulps in fig fruits. Total aldehydes. were higher in pulps than peel in all cultivars. However total therpenes were higher in peel rather than in pulp. Among therpenes, beta-caryophyllene were the major volatile compounds found in both peel and pulp. Phenol, 2,6-bis (1,1-dimethylethyl)-4-methyl were the second important group responsible for fig aroma presented in both peel and pulp. Among aldehydes, 2-hexanal were found in high proportion only in pulp in all cultivars. The other groups responsible fig aroma were 2-furancaboxaldehyde, 5 (hydroxymethyl), benzyaldethyde, furfural and Germacrene D. alpha-curcumene, beta-bisabolene and beta-sesquiphellandrene were determined only in cv. 'Bursa Siyahi' peel and pulp and discriminated this cultivar from the others.