Fruit quality is based on its aroma composition. Aroma composition of fig [Ficus carica L.] fruits when ripe has not been thoroughly investigated. Caprification, as a traditional practice in fig tree growing, is until now unfamiliar about its influence on sensory quality of the fruit. In this work, figs of three Tunisian cultivars (Bouhouli ‘BHL’, Zidi ‘ZD’: coloured figs and Thgagli ‘THG’: non coloured figs) ripened under semi-arid conditions were analysed for their volatile compounds according to their pollination status. Fifty one compounds were identified in the fruit samples with a total of 13,308 g kg−1 FM belonging mostly to esters and ketones. Major compounds belong to the class of esters, which reached more than 45% in BHL fruits. Esters, ketones and alcohols are the most important classes developed by fruits and acetoin, butyl acetate, isoamyl acetate and hexyl acetate are the major compounds identified in mature figs. Pollination does not affect significantly volatile concentrations of fig samples. Non-pollinated fruits showed practically the same volatiles concentration reaching a total of 13,849 g kg−1 FM. Differences were rather quantitative and concern some chemical classes to the detriment of others. This was clearly described in ZD figs. However, comparison between cultivars showed notable variance using multivariate GLM analysis (˛≤0.05). Pollination increased volatile production in proportion to fruit weight in ripened figs; it allows yield increase without quality loss.