The ability of Ceratocystis fimbriata to generate aroma notes from different carbon and nitrogen sources was studied in liquid culture. The medium that gave the best sensory results produced a strong banana aroma. Other notes such as pineapple, apple, pear and nuts, with varied, intensities were obtained from other culture media. Biomass and metabolite productions are reported. In solid state fermentation, the mould was,grown on wheat bran, sugar cane bagasse and a synthetic resin (Amberlite IRA 900) imbibed with a nutritive solution. Mould respirometry was used as growth indicator. While growth was regular, the aromas were not strong as those obtained in liquid culture.