Brazilian food industry employs several kinds of fruits in manufacturing food products, including the bocaiuva fruit (Acrocomiaaculeata). The two-dimensional gas chromatography with mass spectrometric detector (GC x GC/TOFMS) was employed to analyze bio-oils generated from the endorcap, bark and fiber of bocaiuva residues. The bio-oil generated from the endocarp proved to be of the highest complexity in the set with 151 tentatively identified compounds. On the other hand, the bio-oils generated from the bark and the fiber led to 111 and 78 tentatively identified compounds, respectively. Using standards, 24 compounds (59.91% of the total) were confirmed in the bio-oil of bark, while 28 compounds (42.23%) and 19 compounds (47.60%) were confirmed for fiber and endocarp bio-oils, respectively. In bio-oils of endocarp and bark the compounds were identified and classified as phenols, alcohols, carboxylic acids, esters, ethers, aldehydes, ketones, anhydrides and hydrocarbons. There was a predominance of hydrocarbons in the bio-oils of fiber, with no identification of ethers, anhydrides and aldehydes. (C) 2015 Elsevier Ltd. All rights reserved.