## 2 Results and Discussion  
Major components of the aroma found in the pulp of _Eugenia klotzschiana_ are sesquiterpenes (55.3%) and monoterpenes (31.6%). Esters, amines, and other compounds are present in smaller amounts (13.2%) (Figure 1). It is noteworthy that the volatile chemical composition is characteristic of each fruit due to the characteristics of the food matrix and the influence of external factors, such as environmental and cultivation conditions, to which the plant species was exposed [25]. In acerola, for example, volatiles are mainly made up of esters and alcohols [7], whereas for cambui, sesquiterpenes correspond to 71% of the identified volatiles [9]. A study with cagaita (_Eugenia dysenterica_) showed monoterpenes representing 34.6% of the volatile profile and esters, 36.3% [26]. In contrast, grumixama (_Eugenia brasiliensis_) comprised 94.7% sesquiterpenes and 5.3% monoterpenes [5]. Thirty-eight volatile compounds were identified by employing three extraction fibers. Table A1 (Appendix A) shows the breakdown of volatile chemical constituents detected in the fruit pulp. The arranged columns represent identified compounds and the respective type(s) of fiber(s) that extracted them. The letter \"X\" marks the fiber that extracted the compound for identification purposes. What is sensorially perceived as the aroma is the set of synergistic effects of volatile compounds present in fruits. The composition of the compounds becomes specific to each species [10; 26]. However, it is possible to identify similar compounds in _E. klotzschiana_ and cambui, which have eight common volatiles in the aromatic profile: \(\alpha\)-fenchene, guaiol, globulol, \(\alpha\)-muroulene, \(\gamma\)-himachalene, \(\alpha\)-pinene, \(\gamma\)-elemene, and patchoulene [27]. \(\alpha\)-Pinene confers a characteristic odor of pine [28], also characteristic of the presence of camphene, which emits a woody and citrus odor [29]. Myrtenol contributes to the odor of flowers and mint, while isogenaniol contributes to flowers and jasmine [30]. Linaly acetate is responsible for the fruit and lavender notes, softening the fennel and lavandud, the green lavender aroma [31]. \(\alpha\)-Humulene is present in high amounts in hops (_Humulus luplus_), which is used in beer production due to its flavoring potential. It provides a characteristic aroma to the beverage and other compounds and woody notes [29]. It is noteworthy that _E. klotzschiana_ is consumed by the regional population in juices and is known as cerveijnha do campo, \"field beer\", due to the characteristic aroma of the fruit. Finally, guaiene and benzyl acetate contribute to the perception of wood and balsamic, apple, floral, and fruity notes, respectively [32]. Figure 2 shows the percentage of the area of volatiles extracted from the chromatograms using each SPME fiber. The largest volatile areas were detected in the chromatograms of the tests performed with PDMS/DVB fiber, followed by PA fiber and with the smallest area, DVB/CAR/PDMS fiber, corresponding to 73.4%, 15.9% and 10.7% of the entire identified area, respectively. A possible interpretation of the fibers' behavior due to the volatiles present in the pulp of _E. klotzschiana_ is the affinity of the type of coating of each fiber for specific analytes since the aromatic profile of _E. klotzschiana_ is mainly composed of sesquiterpenes (56.41%), which are compounds characterized by medium polarity. The PDMS/DVB coating is semipolar, making it chemically more susceptible to adsorb substances with similar polarity [10]. While esters, which have higher polarity, represent less than 13.60% of the volatiles, corroborating the values of the area extracted by the fiber with the polyacrylate coating. Figure 1: Peaks detected by GC-MS represent volatile compounds extracted by the PDMS/DVB fiber. The DVB/CAR/PDMS fiber had the smallest area extracted from volatiles.