In this study, volatile compounds of Antakya coffee were determined by using high vacuum distillation and gas chromatography-mass spectrometry techniques (GC-MS). Green coffee beans were roasted up to 235°C and the samples were taken in 10 minute intervals. GC-MS results revealed the present of 36 volatiles (5 pyrroles, 9 pyrazines, 10 furans and 9 miscellaneous compounds). Formation of thermally produced volatile compounds began at 140°C. During roasting, not only are new volatiles formed but also the loss of previously formed ones is observed, indicating the complex biochemical changes. Amongst the volatile compounds, furans appeared to be the most abundant ones.