The analyses were performed in „HORTICAL” - center for the study of fruits and vegetable quality, belonging to the Faculty of Horticulture from University for Agriculture Sciences and Veterinary Medicine, Bucharest. The work protocol included: volatile oils extraction using a Clevenger hydro distillation process, with a plant material/water ratio being of approximately 1:3, in a 3 hours extraction time; separation of volatile oil components by a gas chromatographic method combined with the mass spectrometry one, by using a GC-MS Agilant 6890; identification of volatile oils possible by using the NIST spectra bank and Kovats indexes.