## 3 Results
\begin{table}
\begin{tabular}{l l l l l l} \hline \hline
**LRI DB WAX** & **Literature IR** & **Compounds** & **Description** & **MF** & \multicolumn{1}{c}{**References That**} \\  & & & & **SPE** & **SPME** & **Reported the Compound** \\ \hline
923 & 907 & Ethyl acetate & Sweet, green b  & 57.74 & 59.63 & [33] \\
954 & 951 & N-ethyl propanoate & Green, cagaita a  & - & 81.65 & \\
981 & 983 & 2-pentanone & Green a  & - & 57.74 & \\
994 & 990 & Methyl butanoate & Coffee, sweet a  & 57.74 & & \\
1146 & 1178 & \(\alpha\)-terpinene & Orange b  & - & 66.67 & [33] \\
1207 & 1220 & Ethyl hexanoate & Basalamic, green b  & - & 74.54 & [33] \\
1305 & 1358 & Ethyl lactate & Citric a  & - & 62.36 & \\
1316 & 1320 & 2-octenal & Green a  & 47.14 & 57.74 & \\
1349 & 1354 & Ethyl pyridine & Coffee, peanut a  & - & 62.36 & \\
1356 & 1360 & Hexanol & Green, flower a  & - & 62.36 & \\
1360 & 1401 & 2,4-heptolatheal & Nut, earth a  & - & 62.36 & \\
1399 & 1445 & Propyl hexanoate & Green, coffee, cherry a  & - & 59.63 & \\
2-(3-methyl-2-butenyl)-3 & & & & & \\  & & & & & \\  & & & & & \\  & & & & & \\  & & & & & \\
1442 & 1464 & methylfuran & Spice a  & - & 66.67 & \\
1463 & 1467 & limonee oxide & Green, sweet, fruity a  & - & 57.74 & \\
1552 & 1546 & \(\beta\)-cubebene & Green, lemon a  & - & 53.75 & \\
1572 & 1523 & Propanoic acid & Citric b  & - & 53.75 & [33] \\
1634 & 1637 & 2-methyl quinoxaline & Sweet, fruity, green a  & 66.67 & - \\
1717 & 1753 & 4-ethyl benzaldehyde & Sweet, baslamic a  & - & 59.63 & \\
1757 & 1779 & (E)-\(\alpha\)-bergamotene & Fresh, soil a  & - & 59.63 & \\
1779 & 1795 & Methyl laurate & Sugar a  & - & 52.70 & \\
1806 & 1807 & 2-dodecenal & Citric a  & 47.14 & - \\
1829 & 1829 & Hexanoic acid & Soap, sweet a  & 47.14 & - \\
2146 & 2139 & Ethyl cinnamate & Sweet, fruity a  & 47.14 & - \\
2176 & 2170 & 4-Ethylfenol & Bitter, sour a  & 47.14 & - \\
2223 & 2246 & \(\beta\)-eudesmol & Green, apple a  & 47.14 & - \\
2283 & 2284 & \(\delta\)-undecalactone & Green, melon a  & 47.14 & - \\
2318 & 2358 & Diethyl tartrate & Coffee, almond a  & - & 56.76 & \\
2330 & 2358 & Isopropyl palmitate & Sweet a  & 47.14 & - \\
2562 & 2517 & Vanillin & Vanillin, soil, coffee a  & - & 64.98 & \\
2610 & 2612 & Ethyl vanillin & Green, floral a  & 47.14 & - \\ \hline \hline \end{tabular}  
* LRI, linear retention index. -, not identified. a Identification based on the similarity of observed chromatographic retention on DB-WAX column, odor, and mass spectrometric data. b Identification based on the similarity of observed chromatographic retention on DB-WAX column and odor description data were similar to those reported in the literature.  
\end{table} 
Table 3: Gas chromatography retention data, olfactory description, chemical identification, and modified frequency (MF) (%) for odorants identified in cagaita pulp obtained using headspace solid-phase microextraction (HS-SPME) and headspace solid-phase extraction (HS-SPE) and gas chromatography-olfactometry (GC-O). In the present work, alcohol was the second most perceived group in \"Cerrado\" cashew (Figure 1A). In addition to being important for the active aroma of fruits, these compounds can be precursors in the formation of esters, the most perceived class of compounds in this work for both fruits. Alcohols form esters by catalysis of different alcohol acyl-transferases (AATs) [34]. Meanwhile, for cagaita pulp, the second most found class was aldehydes (Figure 1B). Volatile aldehydes are formed by oxidative degradation of fatty acids by lipoxygenase or hydroperoxide lyase, which then convert to alcohols by alcohol dehydrogenases (ADHs). Aldehydes also are converted into esters by the actions of ADH and AAT [34]. Thus, the presence of alcohols or aldehydes perceived in \"Cerrado\" cashew and cagaita pulps, respectively, corroborate the fact that ester was considered the most important group for the active aroma of both fruits. Terpenes were identified as a second and third class, with more compounds for \"Cerrado\" cashew and cagaita pulps, respectively.