Fourty-five volatile substances of fourteen species of fresh wild mushrooms (Boletus aereus, Boletus calopus, Chroogomphus rutilus, Gomphidius glutinosus, Leccinum aurantiacum, Leccinum lepidum, Leccinum pulchrum, Leccinum querci-num, Leccinum versipelle, Paxillus atrotomentosus, Suillus bovinus, Suillus collinitus, Suillus granulatus, Suillus variegatus) have been identified by GC/MS. The main components of the fruit bodies were 1-octen-3-ol, (E)-2-octenol, 1-octen-3-one, octanol, 3-octanone, 3-octanol, N(2-phenylethyl)acetamide, benzaldehyde, limonene, geranyl acetone, farnesyl acetone and (E,E)-farnesol. Camphene and germacrene D were identified for the first time in mushrooms.