# Odor-Active Compound Stability in Mango Peel Side-Streams: Insights for Valorization and Waste Minimization

## TL;DR

This study explores how the aroma compounds in mango peels change during ripening and drying, showing they can be consistently used as flavor ingredients.

## Contribution

The study reveals that thermal drying standardizes the volatile profile of mango peels across ripening stages for industrial use.

## Key findings

- 76 volatile compounds were identified across different aroma families in mango peels.
- Drying significantly reduced ripening stage differences in the volatile profile.
- Drying is the dominant factor shaping the stabilized peels' aroma profile.

## Abstract

Comprehensive characterization of the mango peel volatilome is essential to revealing its aromatic potential and enabling its revalorization as a natural flavoring. The volatile profile of Mangifera indica L. var. Osteen peels at three ripening stages (green, ripe, overripe) was analyzed before and after thermal drying (45 °C, 18 h): an unavoidable stabilization step for valorization applications. HS–SPME/GC–MS enabled the identification of 76 volatile compounds across different key aroma-contributing families: monoterpenes, sesquiterpenes, alcohols, aldehydes, ketones, esters, furanics and norisoprenoids. The ripening stage significantly influenced the qualitative and quantitative volatilome in fresh samples but drying heavily reduced those differences. Multivariate analyses confirmed that the drying process is the dominant factor shaping the stabilized peels’ volatilome. These findings underscore the industrial relevance of this side-stream: regardless of ripening stage, mango peels can be uniformly stabilized to be upcycled into aroma-rich ingredients. It simplifies raw material sourcing and supports food waste revalorization strategies in flavor and fragrance developments.