Strains of the fungi Neurospora have been identified as aroma producers, and one of the possible compounds generated is the 1-octen-3-ol, that has a mushroom odor. Based in that, four strains (LB12DSC, LB13DSC, LB23DSC and LB26DSC) of Neurospora sp., were evaluated to produce a mushroom aroma using different culture media (malt extract broth, yeast malt broth, frutose/yeast extract and Czapeck medium, with some modifications). The analytical method was adequate for the analysis. The results show that the malt extract broth was the most adequate medium for production of mushroom aroma and the compound was chemically characterized as 1-octen-3- ol by GC/MS.