VOLATILE COMPOUNDS IDENTIFIED IN BARBADOS CHERRY ‘BRS-366 JABURÚ’
In foods, the flavor and aroma are very important attributes, thus the main objective of this study was to identify the volatile compounds (VC) of the \"BRS-366 Jaburú\" acerola variety, for which we used the solid phase microextraction method (SPE). The separation and identification of volatile compounds was made using gas chromatography-mass spectrometry (GC-MS).