The volatile flavour-significant components of Czechoslovak plum brandy were isolated, separated on a silica gel column and then analyzed by gas chromatography and combined gas chromatography mass spectrometry. The analysis led to the identification of 107 compounds, 17 identified tentatively, 7 hydrocarbons, 47 esters, 1 lactone, 9 carbonyls, 7 acetals, 31 alcohols and 5 phenols. It was found that higher aliphatic aldehydes (nonanal and some others), 2-undecanone, benzaldehyde, damascenone, benzyl acetate, ethyl phenylacetate, phenylethyl acetat, ethyl 3-phenylpropionate, methyl cinnamate, ethyl cinnamates and several other compounds were the most significant contributors to the typical plum brandy-like flavour.