The Rosemary (Rosmarinus officinalis L.), a well-known medicinal and culinary herb, was studied to compare the terpenic profile of different extracts obtained from dry and fresh herb. There were studied the volatile oil extracted by hydro distillation from dry plant, the hydroalcoholic extracts obtained from fresh respectively dry plant and the glycerol macerate obtained from fresh plant, by GC-MS using headspace injection. The separated compounds were identified using a MS spectra library. The quantitative determination was performed by normalization respectively by calibration curve method for 1,8-cineole, alpha-pinene and D-limonene. The main separated compounds were alpha-pinene, 1,8-cineol, camphene, camphor, D-limonene and cymene. A significant difference was observed between the 4 samples volatile profiles. 1,8-cineole was found major component of the essential oil (VO-21.39%) and glycerol macerate (GM-35.60%), while and α-pinene was detected as the main constituent of the two tinctures (T-46.05%; MT-31.93%). The highest 1,8-cineol content, determined by calibration curve method, was found in the volatile oil, while the fresh plant hydroalcoholic extract was richer in α-pinene and D-limonene.