###### Abstract  
_Eugenia klotzschiana_ [PERSON]. [PERSON] is a native species to the Cerrado biome with significant nutritional value. However, its volatile organic compounds (VOCs) chemical profile is not reported in the scientific literature. VOCs are low molecular weight chemical compounds capable of conferring aroma to fruit, constituting quality markers, and participating in the maintenance and preservation of fruit species. This work studied and determined the best conditions for extraction and analysis of VOCs from the pulp of _Eugenia klotzschiana_ O. [PERSON] fruit and identified and characterized its aroma. Headspace solid-phase microextraction (HS-SPME) was employed using different fiber sorbents: DVB/CAR/PDMS, PDMS/DVB, and PA. Gas chromatography and mass spectrometry (GC-MS) were employed to separate, detect, and identify VOCs. Variables of time and temperature of extraction and sample weight distinctly influenced the extraction of volatiles for each fiber. PDMS/DVB was the most efficient, followed by PA and CAR/PDMS/DVB. Thirty-eight compounds that comprise the aroma were identified among sesquiterpenes (56.4%) and monoterenes (30.8%), such as a-fenchene, guaiol, globulol, \(\alpha\)-muurolene, \(\gamma\)-himachalene, \(\alpha\)-pinene, \(\gamma\)-elemene, and patchoulene. Myrtaceae; headspace solid-phase microextraction; Cerrado; aroma; volatile organic compounds +
Footnote †: journal: _m molecules_  
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flavors, and aromas. The expansion of cultivation and advances in research on these fruits have fostered the development of new products for the food industry, providing income generation to communities of small producers and fruit collectors in the Cerrado [13; 14; 15]. _Eugenia klotzschiana_ O. Berg belongs to the Myrtaceae family and has important nutritional value, including the content of polyphenic compounds (566.3 mg Gallic Acid Equivalent 100 g\({}^{-1}\)) and flavonoids (550.0 mg Quercetin Equivalent/100 g), in addition to a considerable content of ascorbic acid (8.66 mg 100 g\({}^{-1}\) fresh weight) and dietary fiber (6.45 g 100 g\({}^{-1}\)) [16; 17]. The present study represents an advance in optimizing extraction conditions of volatile compounds from the fruits of _Eugenia klotzschiana_ by the solid-phase microextraction (SPME) method. It is the first time that the influence of the fibers PA, DVB/CAR/PDMS, and PDMS/DVB, as well as temperature, time, and agitation employed in the extraction of VOCs present in these fruits were evaluated. In a previous study, one experimental condition used PDMS/DVB SPME fiber, allowing isolation of only 11 compounds [18]. Volatile compounds constitute the aroma of fruits, which is understood as the process of releasing low molecular weight compounds that impart odors and are captured by the human sensory system through olfaction [19]. It is noteworthy that the fruit aroma associated with the characteristics of color, texture, and size is fundamental in the perception and subsequent predilection of the consumer to a particular food. Furthermore, volatile compounds can be used to differentiate varieties of the same plant species [9], as important chemical signals in the cultivation and maintenance of the species in nature [20], and also allow the characterization of the fruit maturation stages and its quality as a whole [21]. Analysis of volatile compounds covers the process of extraction or recovery, desorption, separation, detection, and identification. Several extraction methods have been developed. Currently, headspace (HS) solid-phase microextraction (SPME) (HS-SPME) is used for the analysis of samples with complex matrices, such as food, due to the excellent results obtained and no employment of organic solvents or destruction of the analyzed sample. In addition to its repeatability and possibility to adjust the conditions and types of fibers used. Fibers available on the market vary in the type of coating and the thickness.