Volatile compounds of the fruits genipap (Genipa americanaL.) and bacuri(Platonia insignisMart.) were investigated by GC/MS. GC-olfactometry by AEDA pointed the main aroma impact compounds in both fruit extracts, mainly linalool and methyl hexanoate in bacuri. In genipap, high amounts of carboxylic acids were detected after a KOH impregnated silica gel open column chromatography, used to separate the carboxylic acids from the neutral compounds presented. GCO/AEDA pointed to butyric, 2-methylbutyric and hexanoic acids as the impact aroma compounds responsible for the acidic and pungent notes observed in genipap. Beside these, the ethyl esters of 2- and 3-methylbutyric acids were also pointed as the most intense and characteristic fruity notes in that fruit.