## 3 Results
The identification of coumarins corroborates what was reported by [PERSON], [PERSON], [PERSON], [PERSON], [PERSON] and [PERSON] [12], who reported the presence of flavonoids for _A. othonium_ pseudofruits. Thus, it was possible to observe that although the two species (_A. othanium_ and _A. occidental_) are often confused in the literature and reported as the same species, they \begin{table}
\begin{tabular}{l l l l l l l} \hline \hline
**LRIDB WAX** & **Literature LRI** & **Compounds** & **Description** & \
\begin{tabular}{l} **MF (\%)** \\ **SPE** \\ \end{tabular} &
\begin{tabular}{l} **Reference That Reported** \\ **the Compound** \\ \end{tabular} \\ \hline
823 & 821 & Isobutyraldehyde & Green, fruity, cashew a & - & 63.25 & \\
923 & 927 & Methyl propanoate & Cashew, sweet a & 62.36 & 59.63 & \\
928 & 968 & 2-methyl-3-buten-2-ol & Green b & 43.46 & - & [25] \\
957 & 955 & Ethyl isobutyrate & Cashew, sweet, fruity b & 62.36 & 88.19 & [25] \\
984 & 990 & Methyl butanoate & Cashew, sweet, fruity b & 52.70 & 94.28 & [29] \\
1049 & 1015 & Isobuty acetate & Vanilla, cashew, sweet b & 47.14 & 70.71 & [24] \\
1071 & 1060 & Ethyl 3-methylbutanoate & Fruity, sweet b & 48.30 & - & [24,25,27,28] \\
1129 & 1148 & \& 3-carene & Acid, lemon b & 47.14 & 57.74 & [23] \\
1208 & 1201 & D-limonene & Orange, fresh b & - & 57.74 & [26,27] \\
1304 & 1336 & 1-Octen-3-one & Sweet, mushroom a & 47.14 & 66.67 & [29] \\
1336 & 1336 & 6-methyl-5-hepten-2-one & Unpleasant b & - & 66.67 & [29] \\
1360 & 1354 & Ethyl pyridine & Coffee, peanut a & - & 81.65 & \\
1459 & 1458 & Sabinene trans hydrate & Sweet, guava a & - & 52.70 & \\
1634 & 1637 & 2-methyl quinoxaline & Toasted, peanut a & 56.76 & - & \\
1659 & 1665 & Isovaleric acid & Pungent, insect b & - & 74.54 & [24,25,28,29] \\
1699 & 1655 & Estragole & Citrus, guava a & - & 60.55 & \\
1734 & 1750 & (cis) linaloid oxide & Acid b & 40.82 & - & [29] \\
1764 & 1767 & Acetyl thiazole & Earth, laverd a & - & 52.70 & \\
1965 & 1962 & (E)-2-hevenoic acid & Nasty, peanut b & - & 54.77 & [24,25] \\
2509 & 2465 & Coumarin & Apple, sweet a & 52.70 & - & \\
2560 & 2650 & Hydrocyanic acid & Fungus, toasted a & 40.82 & - & \\ \hline \hline \end{tabular}
\begin{tabular}{l l} \hline \hline  & & & \\ \end{tabular}
\end{table} 
Table 2: Gas chromatography retention data, olfactory description, chemical identification, and modified frequency (MF) (%) for odorants identified in “Cerrado” cashew obtained using headspace solid-phase extraction (HS-SPE) and headspace solid-phase microextraction (HS-SPME) with gas chromatography-olfactometry (GC-O). have different and unique sensory characteristics, as well as nutritional aspects, as already highlighted in other works of our team [11; 12; 32]. Table 3 shows the compounds obtained by the SPE and SPME methods in the aroma of cagaita pulp and the comparison with the compounds reported in the literature [33]. Between the two methods used for aroma extraction of the cagaita pulp, the similarity in the identification of compounds occurred with ethyl acetate (57.74 and 59.63%), methyl butanoate (57.74 and 81.65%), and 2-octenal (47.14 and 57.74%). Only four of the compounds found in the present work were previously reported for cagaita pulp in the literature. According to the MF list in Table 3, the most potent odorants in the cagaita by SPE and SPME, respectively, were 2-methyl quinoxaline (~67%) and n-ethyl propanoate and methyl butanoate (~82%). Methyl butanoate is the most important odorant in strawberry fruit (_Fragaria \(\times\) ananussa_) [34]. Ester compounds were the most prevalent class in \"Cerrado\" cashew and cagaita pulps (Figure 1). Indeed, esters (described as fruity, floral, and sweet aromas) are the predominant volatile compounds in many fruits, including apples, bananas, and pineapples [35]. These compounds have already been reported to be responsible for the aroma of other tropical fruits, such as sweet passion fruit, yellow and purple passion fruits [30], and banana [36], among others.