Volatile profiling of pitanga fruit (Eugenia uniflora L.) at different ripening stages using solid-phase microextraction and mass spectrometry coupled with gas chromatography

•Volatile profile during the ripening of pitanga fruit was reported for the first time.•Volatile profile was predominantly composed of mono- and sesquiterpenes.•Compounds have been detected that can be used as ripening markers.•Esters were synthesized at the final ripening stages.