Different temperature/time roasting conditions were applied to hazelnuts. The phenolic content increased in all roasted samples. The hazelnuts roasted at 160 °C demonstrated a phenolic content 49.3% higher than ones roasted at 130 °C. In all samples α-tocopherol was the predominant tocol. In samples roasted at 130 °C and 160 °C were found 79 and 102 volatile compounds.