In different coconut-liquors (Malibu) 30 varieties of components were investigated by the gaschromatographic method. Among these, benzyl alcohol, benzaldehyde, benzodioxole-5-carboxaldehyde (piperonal), vanillin, 4-hydroxynonanoic acid lactone. 5-hydroxydecanoic acid lactone etc. Were determined by using the gaschromatographic and masspectrometric methods. In respect of aromatic components in Malibu samples, only quantitative differences were found in the separate investigation.