Cantharellus cibarius, Craterellus cornucopioides, C. lutescens, C. tubaeformis and Hydnum repandum are well-known to possess fruity flavours. The fresh wild mushrooms were investigated for volatile compounds by gas chromatography/mass spectrometry. Fifteen, thirty, eleven, eighteen and twelve components were identified, respectively in the latter species. The major constituents were C8 derivatives, i.e., 88.6 and 62.8 % for C. cibarius and C. lutescens, respectively ; these volatile components are widely reported for their various mushroom-like odours. 1-Octen-3-ol and (E)-2-octenol were the main volatile components for C. cibarius while it was 1-octen-3-ol for the three other chanterelles ; the latter compound ranged from 15.3 to 44 %. Many monoterpenes with fruity aroma, i. e., limonene (14.8 % for C. cornucopioides) were identified ; several aromatic components with pleasant odours such as benzaldehyde (almond odour) and benzyl alcohol (sweet-spicy odour) as well as 2-phenylethanal (reminiscent odour of lilac and hyacinth, 15 % for C. tubaeformis) were detected in high amounts. (E)-1,3-Octadiene along with both 2,4- decadienal isomers (green plant-like odour) and dihydroactinidiolide (sweet wood-like fruity odour), responsible for apricot and plum flavours were also identified for the Common Chanterelle, the Golden Chanterelle, the Trumpet Chanterelle, the Horn of Plenty and the Common Hedgehog Fungus. The overall fruity aroma of these mushrooms is really due to a volatile component combination.