An investigation to identify odorants responsible for a pleasant woody perfumelike aroma produced in the fermentation broth of the fungus Daldinia childiae (JD Rogers & YM Ju) was conducted. Thirty odorants were identified from 30-day-old fermentations employing solvent-assisted flavour evaporation (SAFE) and aroma extract dilution analysis (AEDA). Eleven odorants with flavour dilution (FD) factors ≥16 were quantitated using stable isotope dilution assays (SIDA), and odour activity values (OAV) determined. Odorants with the highest OAVs included guai-11-en-10-ol (woody, OAV 102689), 1-octen-3-one (mushroom, OAV 9025), sotolon (maple, OAV 458), and (2E)-non-2-enal (fatty, OAV 70). An odour simulation model formulated using odorants with OAV ≥ 1 closely matched the sensory attributes of natural D childiae fermentations. Guai-11-en-10-ol, a component of patchouli essential oil used widely in perfumery and cosmetics, was identified as the key impact odorant driving the pleasant woody perfume-like aroma in D childiae fermentations. The findings from this investigation lay the groundwork for future studies on D childiae as a source for the sustainable biotechnological production of guai-11-en-10-ol with potential applications in the flavour and fragrance industry.