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The compositions of volatile compounds in fresh mushrooms varied with their genotype species, maturity and growth conditions. This study aimed to identify volatile compounds in five growth stages of two genotype (A15 and W192) Agaricus bisporus species and used mathematical analysis to explain result. A total of 67 different compounds were identified by HS-SPME-GC-MS. Nine key-aroma substances including alcohols, ketones and aldehydes were found by Venn diagram and odor activity values. This improved method can be quickly analyzed the different samples characteristic volatile compounds without time consuming through quantifications. The sum of aroma compounds concentration was highest in the seedling stage (0.5-1.5 cm) and decreased with growth. Meanwhile, benzene acetaldehyde and 3-octanone as dominate parts of overall-aroma maybe affected by benzaldehyde and 3-nonanon during the mushroom growth. Since the harvest stage (3-5 cm). The mushroom flavor of A15 is more abundant than that of W192, therefore, A15 is more suitable for industrial production.
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