## 2 Results and Discussion
\begin{table}
\begin{tabular}{c c c c c c c c c} \hline \hline \multirow{2}{*}{\(n^{\circ}\)} & \multirow{2}{*}{**Compound**} & \multirow{2}{*}{**Formula**} & \multirow{2}{*}{**CAS**} & \multirow{2}{*}{**MS/MS**} & \multicolumn{3}{c}{**Fiber**} \\ \cline{5-8}  & & & & & **DVB/CAR/** & **PA** & **PDMS/DVB** \\ \hline \multicolumn{8}{c}{**Monoterpenses**} \\ \hline
1 & \multicolumn{2}{c}{Pinene} & C\({}_{10}\)H\({}_{16}\) & 7785-70-8 & 136, 121, 93 & x & - & - \\ \hline
2 & \multicolumn{2}{c}{Camphene} & C\({}_{10}\)H\({}_{16}\) & 79-92-5 & 136, 121, 95 & x & x & x \\ \hline \multicolumn{8}{c}{**Sesquiterpenes**} \\ \hline
3 &
\begin{tabular}{c} 1H-Cyclopenta [1,3]cyclopropa [1,2]benzene, octahydro-7-methyl-3-methyl-4-(1-metylethyl)-, \\ [3 aS-(3 aa,3b4,4a/7a,7a/7a/7a)]- \\ \end{tabular} & C\({}_{15}\)H\({}_{24}\) & 13744-15-5 & 204, 161, 120 & x & - & - \\ \hline
4 & \multicolumn{2}{c}{Cubebene} & C\({}_{15}\)H\({}_{24}\) & 5951-67-7 & 204, 161, 119 & x & - & - \\ \hline
5 & Gurjunene & C\({}_{15}\)H\({}_{24}\) & 489-40-7 & 204, 161, 119 & x & - & x \\ \hline
6 & Longifolene & C\({}_{15}\)H\({}_{24}\) & 475-20-7 & 204, 161, 133 & x & x & - \\ \hline
7 & Cyclosativene & C\({}_{15}\)H\({}_{24}\) & 22469-52-9 & 204, 161, 133 & x & - & - \\ \hline
8 & Guaiene & C\({}_{15}\)H\({}_{24}\) & 3691-12-1 & 227, 161, 105 & x & x & - \\ \hline \multicolumn{8}{c}{2H-2-4a-methanonaphthalene,} \\
9 &
\begin{tabular}{c} 1,3,4,5,6,7- \\ hexahydro-1,1,5,5-tetramethyl, \\ (25,4 aR)-() \\ \end{tabular} & C\({}_{15}\)H\({}_{24}\) & 1135-66-6 & 189, 133, 119 & x & - & - \\ \hline
10 & Muurolene & C\({}_{15}\)H\({}_{24}\) & 24268-39-1 & 204, 161, 133 & x & x & - \\ \hline
11 &
\begin{tabular}{c} 9-isopropyl-1-methyl-methylene- \\ 5-oxatricyclo \\ [(5.4.0.0(3,8))] undecane \\ \end{tabular} & C\({}_{15}\)H\({}_{24}\) & - & 205, 162, 121 & x & - & - \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Volatile profile of fruits of _Eugenia brasiliensis_, isolated by different fibers and SPME-HS/GC–MS. An aroma is a complex mixture of many volatile compounds, whose composition is specific to each variety and varies depending on the combination of compounds, concentrations, and the perception of each compound [24]. According to [PERSON] et al., 2015, studies using grumixama essential oil show its composition based on the presence of monoterepenes and sesquiterpenes [25]. Thus, these results were corroborated in the present study, which also detected the presence of these chemical classes of compounds in _E. brasiliensis_. Monoterpenes are a class of secondary metabolites found in aromatic plants with diverse food applications [26]. Pinene stands out for being commonly present in the _Eugenia_ genus [27]. This compound confers sensory characteristics, such as a characteristic pine odor, which is also observed in camphene and related to a woody and citrus odor [15]. Sesquiterpenes are also the predominant volatile compounds identified in fruits of different species and are strongly linked to flavor perception and consumer acceptance [28]. In this class, we can highlight longfolene and carryophyllene. These compounds have aromatic characteristics and are important ingredients commonly used in foods [29; 30]. Several parameters influence the extraction of compounds, such as the time and temperature of extraction and the weight of the sample to be evaluated. Similarly, the amount of analytes extracted from fruit and vegetable samples depends on the nature of the fiber and the properties of the sample matrix [31]. The present study evaluates the influence of different parameters (time, temperature, and sample weight) on analyte extraction for method optimization (Figure 2).