The biotechnological production of aroma compounds is an emerging field and it was stimulated by the increasing preference of consumers for products bearing the label “natural”. The genus Neurospora belongs to a group of filamentous fungus and it is reported as a producer of ethyl hexanoate, which is characterized by a strong fruity aroma with great industrial interest. This compound has a fruity, banana, pineapple, apple, strawberry and peach aroma with a threshold of 1 µg.L^-1. It is a typical fragrance compound of alcoholic beverages (such as Japanese sake and Chinese liquor), ice cream, baked goods, jams and jellies. Malt extract broth was shown to be a suitable substrate for the production of fruity aroma by Neurospora sitophila. Among the precursors tested in this study (soybean oil, glucose, hexanoic acid, ethanol and glycerol with some combinations among them), the soybean oil, glucose, ethanol and glycerol demonstrated to be more suitable for higher production of ethyl hexanoate. This fact could be explained probably by the pathway used by this microorganism to produce this ester, which may occur by alcoholysis of acyl-CoA compounds or by esterification of an acid with an alcohol. Ethyl hexanoate gave a strong pineapple aroma and the maximum production was after 24 hours of fermentation. Besides ethyl hexanoate, some compounds were identified by GC/MS analysis, among them: acetaldehyde, 1-octen-3-ol, isoamyl alcohol, phenylethyl alcohol, ethyl acetate, ethyl butyrate, ethyl heptanoate and ethyl octanoate. The following stage of this research will be the optimization of the production of ethyl hexanoate using experimental design.