This paper attempts to analyze the range of five types of kefir aromatic presence in Romania, particularly aiming at the concentration of higher alcohols, aldehydes, ketones, esters and carboxylic acids. GC-MS methods used have led to results which gives the aromatic characteristics of these products vary according to the manufacturer, the resulting values being situated between 230.4567 mg / L and 345.2267 mg / L higher alcohol, 235.6722 mg / L and 398.9604 mg / L to aldehydes, 130.9861 mg / L and 162.2452 mg / L ketones, 439.0863 mg / L and 463.2015 mg / L esters and 291.7619 mg / L and 333 1917 mg / L for carboxylic acids. Flavorings results in these samples are conferred majority of the metabolic activity of the microorganisms involved in the production of Kefir and the recipe used by the manufacturer default fat concentration of the product.