Abstract Volatile compounds were isolated from cereza agria [ Phyllanthus acidus (L.) Skeels] fruits fermented for 1, 3 and 6 months. The volatile extracts were analysed by capillary GC–FID and GC–MS. Among the 46 compounds identified, many showed quantitative differences amongst the three fermentation samples. Acids and alcohols dominated the volatiles profile in these samples; acids particularly characterized the quantitative profile of the volatile compounds at 6 months fermentation. Other significant changes were in the sesquiterpenes, with increments of δ ‐cadinene and α ‐cadinene after 3 months of fermentation, and α ‐cadinol and t ‐muurolol after 6 months of fermentation. Copyright © 2007 John Wiley & Sons, Ltd.