The qualitative and quantitative evaluation of the content of volatile aroma compounds in the fruit bodies of two species of edible mushrooms: oyster (Pleurotus ostreatus) and nameko (Pholiota nameko) was performed by gas chromatography coupled with mass spectrophotometry. Both examined species of fungi differed from each other in the amounts of the main volatile substances. The most important components determining the aroma of these mushrooms were octen-1,3-ol and octanal. It was also shown that the retention of these substances was effected by the method of sample preparation for the analyses and the method of liophilization. The sublimatic drying enabled the retention of 50% of aroma compounds in oyster fruit bodies and 39.2% in nameko fruitbodies. Freezing of fruit bodies after harvesting enabled the retention of 63.5% of aroma compounds in oyster fruit bodies and 75% in nameko fruitbodies.
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