## 3 Results  
The present work identified a total of 22 and 30 odor zones for \"Cerrado\" cashew and cagaita pulps, respectively. The \"Cerrado\" cashew and cagaita pulps showed 17 and 21 compounds in aroma by SPME, respectively, while 13 compounds for both pulps were found using SPE. The compounds extracted by SPME showed higher modified frequency (MF); that is, the calculation based on the intensity of the compounds perceived with and/or number of judges that perceived during olfactometry. The advantages of the SPME method are (i) higher velocity of the technique due to its practicality of operation, (ii) lower cost of analysis due to the possibility of reusing the fiber and no use of solvents, and (iii) less contamination with other analytes [18; 19]. In contrast, SPE promotes the maximization of the concentration and consequently increases the identification of the aroma compounds in the sample [15; 16; 19]. In the present work, more compounds with higher MF were found by SPE compared with SPME, regardless of the fruit pulp used. Table 2 shows the compounds obtained by SPE and SPME for the aroma of \"Cerrado\" cashew pulp and its comparison with the compounds reported in the literature for _Anactarium occidentale_[23; 24; 25; 26; 27; 28]. The table provides the chromatographic retention data, the odor description, the chemical identity of the odorant responsible for the odor, the olfactometric scores (expressed as MF (%)), and the identification method for each of the different aromatic compounds detected in the olfactometric experiments. Between the two methods (SPE and SPME) used for the \"Cerrado\" cashew pulp, similarity in the identification of compounds occurred with methyl propanoate (62.36 and 59.63%), isobutyl acetate (47.14 and 70.71%), \(\delta\)-3-carene (47.14 and 57.74%), 1.5-octadian-3-ol (47.14 and 66.67%), methyl butanoate (52.70 and 94.28%), ethyl isobutyrate (62.36 and 88.19%), and 1-octen-3-one (47.14 and 66.67%). Among these, the compounds that showed the highest MF for both methods were isobutyl acetate, methyl butanoate, and ethyl isobutyrate. According to the MF (Table 2), the most potent odorants in the \"Cerrado\" cashew were methyl propanoate (~63%) and methyl butanoate (~94%), by SPE and SPME, respectively. The presence of these compounds in the pulp aroma correlates with a sweet aroma described for _A. othonium_ juice, by descriptive sensory analysis in another study by our team [11]. This is the first report in the literature of the aroma composition of _A. othonium_, and, therefore, the compounds found for this variety were compared with another species of the same genus (_A. occidental_) that was previously reported in the literature. Eleven of the compounds found in the present work were previously reported for _A. occidental_ in the literature (Table 2). [PERSON], et al. [30] reported that the presence of ethyl butanoate is known to be an important ester for the aroma of other tropical fruits, such as cashew fruit (or cashew apple); however, this compound was not found in this present work (Table 2). The current work is the first report of isobutyraldehyde, methyl propanoate, 1-octen-3-one, ethyl pyridine, sabinene trans hydrate, 2-methyl quinoxaline, estragole, acetyl thiazole, coumarin, and hydrocyanic acid for the _Anacardium_ genus. Oct-1-en-3-one, ketone analog of the alkene 1-octene, was reported in the present work. Lipid peroxides of the skin are formed by oxidation, either enzymatically by lipoxygenases or by air oxygen. This compound has already been identified as important for lychee (_Litchi chitensis_ [PERSON].) [31]. Couarnins are intermediate compounds for the biosynthesis of flavonoids in vegetables. They are derived from the metabolism of phenylalanine with p-hydroxy-cinnamic acid, known as p-coumarin acid, as precursors, which are hydroxylated at the C-2 position. These compounds were found for the \"Cerrado\" cashew pulp when the SPE was used in the extraction (Table 2).