Fuente: Foods - Revista científica (MDPI) Foods, Vol. 15, Pages 215: Odor-Active Compound Stability in Mango Peel Side-Streams: Insights for Valorization and Waste Minimization
Foods doi: 10.3390/foods15020215
Authors:
Rodrigo Oliver-Simancas
María Consuelo Díaz-Maroto
Álvaro Fernández-Ochoa
María Soledad Pérez-Coello
María Elena Alañón

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.