The volatile compounds of a largely consumed Brazilian cashew apple variety (Anacardium occidentale L. var. nanum, Anacardiaceae) were recovered by headspace extraction or simultaneous distillation-extraction. Several compounds including esters (29), terpenes (16), hydrocarbons (9), carboxylic acids (7), aldehydes (7), alcohols (3), ketones (2), lactones (2) and norisoprenoids (1) were characterized and quantified by gas chromatography-mass spectrometry analyses.561-23539Albrecht, W., Heidlas, J., Schwarz, M., Tressl, R., Biosynthesis and biotechnological production of aliphatic γ- and β-lactones (1992) Flavor Precursors, ACS Symp. Series 490, pp. 46-58. , Washington DCBarros, L.M., Paiva, J.R., Cavalcanti, J.J.V., Cajueiro anão precoce (1999) Biotecnologia Ciência e Desenvolvimento, 6, pp. 18-21. , in PortugueseBicalho, B., Pereira, A.S., Aquino Neto, F.R., Pinto, A.C., Rezende, C.M., Application of high-temperature gas chromatography-mass spectrometry to the investigation of glycosidically bound components related to cashew apple (Anacardium occidentale L. var. nanum) volatiles (2000) J. Food Agric. Chem., 48, pp. 1167-1174Druaux, C., Lubbers, S., Charpentier, C., Voilley, A., Effects of physico-chemical parameters of a model wine on the binding of γ-decalactone on bovine serum albumin (1995) Food Chem, 53, pp. 203-207Grob, R.L., (1995) Modern practice of gas chromatography, pp. 399-400. , Wiley-Interscience, New YorkKolattukudy, P.E., Plant waxes (1969) Lipids, 5, pp. 259-275Lima, V.P.M.S., (1988) A Cultura do cajueiro no Nordeste do Brasil, pp. 5-10. , Banco do Nordeste do Brasil S. A., Fortaleza, (in Portuguese)Lubbers, S., Landy, P., Voilley, A., Retention and release of aroma compounds in foods containing proteins (1998) Food Technol., 52, pp. 68-213Maciel, M.I., Hansen, T.J., Aldinger, S.B., Labows, J.N., Flavor chemistry of cashew apple juice (1986) J. Agric. Food Chem., 34, pp. 923-927Macleod, A.J., Troconis, N.G., Volatile flavour components of cashew apple (Anacardium occidentale) (1982) Phytochemistry, 21, pp. 2527-2530Maia, G.A., Brown, W.H., Whiting, F.M., Stull, J.W., Cashew fatty acids. Fruits of tropical and subtropical origin (1975) Florida Science Source, pp. 66-87. , (Nagy S., Shaw P. E. and Wardowski ski W. F., ed.). FloridaNagaraja, K.V., Nampoothiri, V.M.K., Chemical characterization of high-yielding varieties of cashew (Anacardium occidentale) (1986) Qual. Plant Plant Foods Hum. Nutr., 36, pp. 201-206Pessoa, P.F.A.P., Leite, L.S., Pimentel, C.R.M., Situação atual e perspectivas da agroindústria do caju (1995), pp. 23-42. , Araujo J. P. P. and Silva V. V. Cajucultura: Modernas Técnicas de Produção, Embrapa-CNPAT, Fortaleza, (in Portuguese)Pimentel, C.R.M., Alguns Aspectos Econômicos da Cultura do Cajueiro no Piauí (1996), pp. 1-13. , Embrapa-CNPAT, Fortaleza, (in Portuguese)Roberts, D.D., Elmore, J.S., Langley, K.R., Bakker, J., Effects of sucrose, guar gum, and carboxymethylcellulose on the release of volatile flavor compounds under dynamic conditions (1996) J. Agric. Food Chem., 44, pp. 1321-1326Rocha, E.C., Pini, G.F., Augusto, F., Valente, A.L.P., Modificação de um micro-extrator de vidro para pré-enriquecimento de traços de pesticidas organoclorados de água para análise por cromatografia gasosa (1998) Quím. Nova., 21, pp. 109-113. , in PortugueseSalisbury, F.B., Moss, C.W., (1991) Plant Physiology, pp. 308-315. , Wadsworth, CaliforniaSchreier, P., (1984) Chromatographic Studies of Biogenesis of Plant Volatiles, pp. 76-80. , Hünthig, New YorkSchwimmer, S., (1981) Source book of food enzymology, p. 373. , Avi, Publ. Comp. Connecticut(1999), These were data afforded by the Brazilian official trade boardShimoda, M., Shigematsu, H., Shiratsuchi, H., Osajima, Y., Comparison of the odor concentrates by SDE and adsorptive column method from green tea infusion (1995) J. Agric. Food Chem., 43, pp. 1616-1620Shipe, W.F., Analysis and control of milk flavor. The analysis and control of less desirable flavors in foods and beverages (1980), pp. 201-239. , (Charalambous G., ed.). Academic Press, New YorkShobha, S.V., Krishnaswamy, P.R., Ravindranath, B., Phenolic lipid composition during development of cashew (1992) Phytochemistry, 31, pp. 2295-2297Tressl, R., Bahri, D., Kossa, M., Formation of off-flavor components in beer. The analysis and control of less desirable flavors in foods and beverages (1980), pp. 293-318. , (Charalambous G., ed.). Academic Press, New YorkXavier Filho, J., Lima, I.H., Ventura, M.M., Free amino acids in some brazilian fruits. Fruits of tropical and subtropical origin (1990) Florida Science Source, pp. 66-87. , (Nagy S., Shaw P. E. and Wardowski W. F., ed.). FloridaYu, M.H., Spencer, M., Conversion of L-leucine to certain keto acids by a tomato enzyme preparation (1969) Phytochemistry, 8, pp. 1173-1178