Tropical fruits are widely produced and consumed with large acceptance in the world population, not only for their numerous proven health benefits, but also for having peculiar and extremely pleasant aromas. The aim of this work was to determine the profile of volatile constituents of ten tropical fruits produced and marketed in Brazil, namely acerola, cacao, cashew apple, carambola, custard apple, guava, genipap, pitanga, pineapple and sapodilla. The volatile compounds present in fruit were isolated from sample headspace, by headspace-solid-phase microextraction technique using fiber coating 50/30 µm divinylbenzene-carboxen-polydimethylsiloxane. Separation and analysis of volatile compounds isolated from the fruit were carried out on a HP5-MS low polarity column in GC/MS system. Chemometric analysis of results associated with Hierarchical Cluster Analysis and Principal Component Analysis were carried out using XLSTAT software. A total of 364 volatile compounds were tentatively identified in the fruits, including alcohols, aldehydes, carboxylic acids, esters, ketones, lactones and terpenes. The esters were the major chemical class for five studied fruits, acerola (61% area of Total Ion Chromatogram), cacao (49%), cashew apple (44%), guava (71%) and pineapple (91%). Terpenes were the major chemical compounds for pitanga (62%) and custard apple (99%). Alcohols were major chemical compounds for carambola (41%), carboxylic acids for genipap (81%) and aldehydes for sapodilla (71%). Significant differences were evident amongst the volatile profiles of the studied fruits by chemometric evaluation.