Submerged　fermentation　of　green　tea　with　the　basidiomycete　Mycetinis　scorodonius　resulted　in　a　pleasant　chocolate-like　and　malty　aroma,　which　could　be　a　promising　chocolate　flavor　alternative　to　current　synthetic　aroma　mixtures　in　demand　of　consumer　preferences　towards　healthy　natural　and　＇clean　label＇　ingredients.　To　understand　the　sensorial　molecular　base　on　the　chocolate-like　aroma　formation,　key　aroma　compounds　of　the　fermented　green　tea　were　elucidated　using　a　direct　immersion　stir　bar　sorptive　extraction　combined　with　gas　chromatography-mass　spectrometry-olfactometry　(DI-SBSE-GC-MS-O)　followed　by　semi-quantification　with　internal　standard.　Fifteen　key　aroma　compounds　were　determined,　the　most　important　of　which　were　dihydroactinidiolide　(odor　activity　value　OAV　345),　isovaleraldehyde　(OAV　79),　and　coumarin　(OAV　24),　which　were　also　confirmed　by　a　recombination　study.　Furthermore,　effects　of　the　fermentation　parameters　(medium　volume,　light　protection,　agitation　rate,　pH,　temperature,　and　aeration)　on　the　aroma　profile　were　investigated　in　a　lab-scale　bioreactor　at　batch　fermentation.　Variation　of　the　fermentation　parameters　resulted　in　similar　sensory　perception　of　the　broth,　where　up-scaling　in　volume　evoked　longer　growth　cycles　and　aeration　significantly　boosted　the　concentrations　yet　added　a　green　note　to　the　overall　flavor　impression.　All　findings　prove　the　robustness　of　the　established　fermentation　process　with　M.　scorodonius　for　natural　chocolate-like　flavor　production.