## 1 Introduction  
The Cerrado is the second largest of the six biomes that Brazil presents, with an area of approximately 2,036,448 km\({}^{2}\), representing 23.92% of the Brazilian territorial area [1]. Some native savanna fruit have been described as good sources of unique sensory characteristics and bioactive compounds that present health-promoting properties [2, 3]. Because of the virtually unknown information about most native species, however, they have so far been commercially devalued [4].  
Studies cover the chemical composition of fruits native to Brazilian biomes, but these fruits are also widely reported for sensory characteristics, such as aroma, that provide unique experiences when consumed [5, 6, 7]. The \"Cerrado\" cashew tree (_Anocardium ontonianum_ [PERSON]) has larger and obovate leaves in comparison to common cashew (_Anacadium cidentale_). The peduncles are smaller red or orange and either rounded or obovate conical [8]. The _A. othonianum_ Rizz. pseudofruits have been described as a good source of vitamin C content (10 to 71 mg/100 g) [9, 10, 11]; phenolic compounds; flavonoids, such as vitexin and hesperidin [12]; anthocyanins, such as cyanidin, delphinidin, pelargonidin, and peonidin [9, 10]. The cagatie (_Eugenia dysenterica_) is a half-height tree (4 to 10 m) with a crooked trunk and branches and axillary inflorescence. Cagaita fruits have been reported as rich in phenolic compounds, such as ellagic acid and kampefrol, as well as epicatechin [13]. The chemical composition of fruit is normally responsible for the odor-producing compounds of fruit aroma [14]. In this way, it becomes important to study the aroma of native fruits because they are derived from a unique and species-specific chemical composition.  
In aroma studies, the most used technique is gas chromatography (GC) coupled with mass spectrometry (MS) [14]. While GC is used to separate the compounds previously extracted present in the aroma, MS will identify these compounds. Thus, the olfactory technique is used with GC-MS to determine the importance of each isolated compound (intensity and perception description), as it can be perceived by a sensory panel [15]. The preparation of the sample is the most critical step to be carried out for aroma compounds research. The extract or sample isolate that will be used for the analysis must represent the aroma composition present in the food. Therefore, a representative method for the isolation of volatile compounds must include qualitative and quantitative aspects. In this context, the extract can be (i) prepared directly from the sample and represent the composition of the food, or (ii) extracted with headspace and represent the composition of the volatile compounds released by the sample in a closed system, with the inert gas flow through the system [16,17].  
Among these techniques, those that offer simplicity, automation, and cost reduction are solid-phase extraction (SPE) and solid-phase microextraction (SPME) [18]. SPE separates the aroma compounds using a solid adsorbent phase, with the function of retaining the compounds, and a mobile phase, which will elute these compounds (liquid, emulsified, or a gas) [16,19]. Meanwhile, SPME extraction uses a silica-coated fiber, solid phase, which adsorbs the compounds released by the sample, which is directly injected into the GC [18].  
The objective of the present work is to characterize the aroma compounds of \"Cerrado\" cashew (_Anocardium othonium_ [PERSON]) and cagaita (_Eugenia dysenterica_) pulps. For this we used headspace (HS) and two methods (solid-phase extraction, SPE, and solid-phase microextraction, SPME) for aroma compounds extraction, as well gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS) for their identification of aroma compounds.