{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,10]],"date-time":"2026-01-10T09:19:14Z","timestamp":1768036754935,"version":"3.49.0"},"reference-count":44,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2026,1,8]],"date-time":"2026-01-08T00:00:00Z","timestamp":1767830400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>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 \u00b0C, 18 h): an unavoidable stabilization step for valorization applications. HS\u2013SPME\/GC\u2013MS 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\u2019 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.<\/jats:p>","DOI":"10.3390\/foods15020215","type":"journal-article","created":{"date-parts":[[2026,1,8]],"date-time":"2026-01-08T09:01:29Z","timestamp":1767862889000},"page":"215","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Odor-Active Compound Stability in Mango Peel Side-Streams: Insights for Valorization and Waste Minimization"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-8313-2177","authenticated-orcid":false,"given":"Rodrigo","family":"Oliver-Simancas","sequence":"first","affiliation":[{"name":"Division of Industrial Biotechnology, Department of Life Sciences, Chalmers University of Technology, 41296 Gothenburg, Sweden"},{"name":"Department of Analytical Chemistry and Food Science and Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo Jos\u00e9 Cela 10, 13071 Ciudad Real, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1219-0927","authenticated-orcid":false,"given":"Mar\u00eda Consuelo","family":"D\u00edaz-Maroto","sequence":"additional","affiliation":[{"name":"Department of Analytical Chemistry and Food Science and Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo Jos\u00e9 Cela 10, 13071 Ciudad Real, Spain"},{"name":"Regional Institute for Applied Scientific Research (IRICA), Area of Food Science and Technology, University of Castilla-La Mancha, Avda. Camilo Jos\u00e9 Cela 10, 13071 Ciudad Real, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5547-3209","authenticated-orcid":false,"given":"\u00c1lvaro","family":"Fern\u00e1ndez-Ochoa","sequence":"additional","affiliation":[{"name":"Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Campus Fuentenueva, 18071 Granada, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4929-5327","authenticated-orcid":false,"given":"Mar\u00eda Soledad","family":"P\u00e9rez-Coello","sequence":"additional","affiliation":[{"name":"Department of Analytical Chemistry and Food Science and Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo Jos\u00e9 Cela 10, 13071 Ciudad Real, Spain"},{"name":"Regional Institute for Applied Scientific Research (IRICA), Area of Food Science and Technology, University of Castilla-La Mancha, Avda. Camilo Jos\u00e9 Cela 10, 13071 Ciudad Real, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5988-2947","authenticated-orcid":false,"given":"Mar\u00eda Elena","family":"Ala\u00f1\u00f3n","sequence":"additional","affiliation":[{"name":"Regional Institute for Applied Scientific Research (IRICA), Area of Food Science and Technology, University of Castilla-La Mancha, Avda. Camilo Jos\u00e9 Cela 10, 13071 Ciudad Real, Spain"},{"name":"Department of Analytical Chemistry and Food Science and Technology, Higher Technical School of Agronomic Engineering, University of Castilla-La Mancha, Ronda de Calatrava 7, 13071 Ciudad Real, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2026,1,8]]},"reference":[{"key":"ref_1","unstructured":"FAO (2024, September 18). Major Tropical Fruits Market Review 2023. Available online: https:\/\/openknowledge.fao.org\/items\/60fb0b9e-f904-4690-8ccc-3539ca2cf2c3."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"95","DOI":"10.1080\/87559120600574493","article-title":"Mango (Mangifera indica L.), \u201cThe king of fruits\u201d\u2014An overview","volume":"22","author":"Tharanathan","year":"2006","journal-title":"Food Rev. Int."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"1866","DOI":"10.1016\/j.foodres.2011.02.021","article-title":"Agro-industrial potential of exotic fruit byproducts as a source of food additives","volume":"44","author":"Siddiqui","year":"2011","journal-title":"Food Res. Int."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"444","DOI":"10.1016\/j.jff.2012.11.017","article-title":"Mango peel dietary fibre: Composition and associated bound phenolics","volume":"5","author":"Ajila","year":"2013","journal-title":"J. Funct. Foods"},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"102","DOI":"10.1016\/j.tifs.2016.05.004","article-title":"Therapeutic potentials of bioactive compounds from mango fruit wastes","volume":"53","author":"Asif","year":"2016","journal-title":"Trends Food Sci. Technol."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"173","DOI":"10.1016\/j.foodchem.2015.03.046","article-title":"Mango (Mangifera indica L.) by-products and their valuable components: A review","volume":"183","author":"Jahurul","year":"2015","journal-title":"Food Chem."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"179","DOI":"10.1016\/j.tifs.2021.09.024","article-title":"Comprehensive research on mango by-products applications in food industry","volume":"118","year":"2021","journal-title":"Trends Food Sci. Technol."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"4688","DOI":"10.1002\/jsfa.10524","article-title":"Mango by-products as a natural source of valuable odor-active compounds","volume":"100","year":"2020","journal-title":"J. Sci. Food Agric."},{"key":"ref_9","doi-asserted-by":"crossref","unstructured":"Liu, B., Xin, Q., Zhang, M., Chen, J., Lu, Q., Zhou, X., Li, X., Zhang, W., Feng, W., and Pei, H. (2022). Research progress on mango post-harvest ripening physiology and the regulatory technologies. Foods, 12.","DOI":"10.3390\/foods12010173"},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"2213","DOI":"10.1021\/jf0402633","article-title":"Volatile components from mango (Mangifera indica L.) cultivars","volume":"53","author":"Pino","year":"2005","journal-title":"J. Agric. Food Chem."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"4544","DOI":"10.1021\/jf5008743","article-title":"Characterization of the major aroma-active compounds in mango (Mangifera indica L.) cultivars Haden, White Alfonso, Praya Sowoy, Royal Special, and Malindi by application of a comparative aroma extract dilution analysis","volume":"62","author":"Munafo","year":"2014","journal-title":"J. Agric. Food Chem."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"2071","DOI":"10.1002\/jsfa.3692","article-title":"Changes in volatile composition during fruit development and ripening of \u2018Alphonso\u2019 mango","volume":"89","author":"Pandit","year":"2009","journal-title":"J. Sci. Food Agric."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"207","DOI":"10.1002\/ffj.1703","article-title":"Contribution of volatile compounds to mango (Mangifera indica L.) aroma","volume":"21","author":"Pino","year":"2006","journal-title":"Flavour Fragr. J."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"401","DOI":"10.1002\/ffj.1812","article-title":"Aroma volatile constituents of colombian varieties of mango (Mangifera indica L.)","volume":"22","author":"Quijano","year":"2007","journal-title":"Flavour Fragr. J."},{"key":"ref_15","doi-asserted-by":"crossref","unstructured":"Xi, W., Zheng, H., Zhang, Q., and Li, W. (2016). Profiling taste and aroma compound metabolism during apricot fruit development and ripening. Int. J. Mol. Sci., 17.","DOI":"10.3390\/ijms17070998"},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"131","DOI":"10.1080\/14620316.2003.11511595","article-title":"Distribution of aroma volatile compounds in different parts of mango fruit","volume":"78","author":"Lalel","year":"2003","journal-title":"J. Hort. Sci. Biotechnol."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"789","DOI":"10.1111\/ijfs.13038","article-title":"Aroma compounds in fresh and dried mango fruit (Mangifera indica L. cv. Kent): Impact of drying on volatile composition","volume":"51","author":"Bonneau","year":"2016","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"519","DOI":"10.2174\/1573401319666221014141807","article-title":"Nutritional and Phytochemical Changes During Ripening in Mango: A Review","volume":"19","author":"Ghosh","year":"2023","journal-title":"Curr. Nutr. Food Sci."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"109953","DOI":"10.1016\/j.jfoodeng.2020.109953","article-title":"Viability of pre-treatment drying methods on mango peel by-products to preserve flavouring active compounds for its revalorisation","volume":"279","year":"2020","journal-title":"J. Food Eng."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"323","DOI":"10.1016\/S0925-5214(02)00117-5","article-title":"Aroma volatiles production during fruit ripening of \u2018Kensington Pride\u2019 mango","volume":"27","author":"Lalel","year":"2003","journal-title":"Postharvest Biol. Technol."},{"key":"ref_21","first-page":"1424","article-title":"Mango (Mangifera indica) aroma discriminate cultivars and ripeness stages","volume":"31","author":"Mesquita","year":"2020","journal-title":"J. Braz. Chem. Soc."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"57","DOI":"10.1007\/s11306-016-0973-1","article-title":"Metabolite profiling of the ripening of Mangoes Mangifera indica L. cv. \u2018Tommy Atkins\u2019 by real-time measurement of volatile organic compounds","volume":"12","author":"White","year":"2016","journal-title":"Metabolomics"},{"key":"ref_23","doi-asserted-by":"crossref","unstructured":"Siddiq, M., Sogi, D.S., and Roidoung, S. (2017). Mango processing and processed products. Handbook of Mango Fruit: Production, Postharvest Science, Processing Technology and Nutrition, John Wiley & Sons Ltd.. Chapter 10.","DOI":"10.1002\/9781119014362"},{"key":"ref_24","unstructured":"Belitz, H.D., Grosch, W., and Peter, S. (2009). Food Chemistry, Springer."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"2033","DOI":"10.1021\/jf9904970","article-title":"Acid-catalyzed hydrolysis of alcohols and their \u03b2-D-glucopyranosides","volume":"48","author":"Skouroumounis","year":"2000","journal-title":"J. Agric. Food Chem."},{"key":"ref_26","unstructured":"(2023). ISO Determination of Moisture Content\u2014Reference Method (Standard No. ISO 1442:2023)."},{"key":"ref_27","unstructured":"(2007). ISO Sensory Analysis\u2014General Guidance for the Design of the Test Rooms (Standard No. ISO 8589:2007)."},{"key":"ref_28","unstructured":"(2023). ISO Sensory Analysis\u2014Selection and Training of Sensory Assessors (Standard No. ISO 8586:2023)."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"1944","DOI":"10.1111\/j.1365-2621.2012.03054.x","article-title":"Odour-active compounds in mango (Mangifera indica L. cv. Coraz\u00f3n)","volume":"47","author":"Pino","year":"2012","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_30","first-page":"109","article-title":"Drying kinetics and physico-chemical quality of mango slices","volume":"75","author":"Russo","year":"2019","journal-title":"Chem. Eng. Trans."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"3845","DOI":"10.1038\/s41598-022-07841-w","article-title":"Impact of drying methods on the yield and chemistry of Origanum vulgare L. essential oil","volume":"12","author":"Caputo","year":"2022","journal-title":"Sci. Rep."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"389","DOI":"10.1016\/j.indcrop.2017.12.012","article-title":"Changes in the essential oil content and composition of Thymus daenensis Celak. under different drying methods","volume":"112","author":"Larijani","year":"2018","journal-title":"Ind. Crops Prod."},{"key":"ref_33","doi-asserted-by":"crossref","unstructured":"Kwasnica, A., Pachura, N., Carbonell-Barrachina, A.A., Issa-Issa, H., Szumny, D., Figiel, A., Masztalerz, K., Klemens, M., and Szumny, A. (2023). Effect of drying methods on chemical and sensory properties of Cannabis sativa Leaves. Molecules, 28.","DOI":"10.3390\/molecules28248089"},{"key":"ref_34","doi-asserted-by":"crossref","unstructured":"Spear, M.J., Dimitriou, A., and Marriott, R. (2024). Chemical composition of Larch Oleoresin before and during thermal modification. Forests, 15.","DOI":"10.3390\/f15060904"},{"key":"ref_35","doi-asserted-by":"crossref","unstructured":"Degenhardt, A., Liebig, M., Kohlenberg, B., Hartmann, B., Brennecke, S., Sch\u00e4fer, U., Schrader, D., Kindel, G., Trautzsch, S., and Krammer, G.E. (2014). Studies on stability of citrus flavors and insights into degradation pathways of key aroma compounds. Flavour Science, Academic Press.","DOI":"10.1016\/B978-0-12-398549-1.00045-3"},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"114510","DOI":"10.1016\/j.lwt.2023.114510","article-title":"Dynamic changes in volatile and non-volatile flavor compounds in lemon flavedo during freeze-drying and hot-air drying","volume":"175","author":"Zhao","year":"2023","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"205","DOI":"10.1016\/S0925-5214(02)00250-8","article-title":"Glycosidically-bound aroma volatile compounds in the skin and pulp of \u201cKensington Pride\u201d mango fruit at different stages of maturity","volume":"29","author":"Lalel","year":"2003","journal-title":"Postharvest Biol. Technol."},{"key":"ref_38","doi-asserted-by":"crossref","unstructured":"Sun, P., Xu, B., Wang, Y., Lin, X., Chen, C., Zhu, J., Jia, H., Wang, X., Shen, J., and Feng, T. (2022). Characterization of volatile constituents and odorous compounds in peach (Prunus persica L) fruits of different varieties by gas chromatography\u2013ion mobility spectrometry, gas chromatography\u2013mass spectrometry, and relative odor activity value. Front. Nutr., 9.","DOI":"10.3389\/fnut.2022.965796"},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/S0065-2296(08)00801-X","article-title":"Aroma volatiles: Biosynthesis and mechanisms of modulation during fruit ripening","volume":"50","author":"Defilippi","year":"2009","journal-title":"Adv. Bot. Res."},{"key":"ref_40","doi-asserted-by":"crossref","unstructured":"Asikin, Y., Nakaza, Y., Oe, M., Kaneda, H., Maeda, G., Takara, K., and Wada, K. (2024). Volatile component composition, retronasal aroma release profile, and sensory characteristics of non-centrifugal cane sugar obtained at different evaporation temperatures. Appl. Sci., 14.","DOI":"10.3390\/app142411617"},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"668","DOI":"10.1021\/acsfoodscitech.3c00584","article-title":"Formation of furan and furan derivatives in carotenoid-containing model systems and in vegetable puree","volume":"4","author":"Oellig","year":"2024","journal-title":"ACS Food Sci. Technol."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"202","DOI":"10.1080\/10408398.2011.650336","article-title":"Wine aroma compounds in grapes: A critical review","volume":"55","year":"2015","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_43","doi-asserted-by":"crossref","unstructured":"Caffrey, A., and Ebeler, S.E. (2021). The occurrence of glycosylated aroma precursors in Vitis vinifera fruit and Humulus lupulus hop cones and their roles in wine and beer volatile aroma production. Foods, 10.","DOI":"10.3390\/foods10050935"},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"177","DOI":"10.1016\/j.aca.2009.10.005","article-title":"Effect of freeze-drying and oven-drying on volatiles and phenolics composition of grape skin","volume":"660","year":"2010","journal-title":"Anal. Chim. Acta"}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/2\/215\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,1,10]],"date-time":"2026-01-10T05:16:20Z","timestamp":1768022180000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/2\/215"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,1,8]]},"references-count":44,"journal-issue":{"issue":"2","published-online":{"date-parts":[[2026,1]]}},"alternative-id":["foods15020215"],"URL":"https:\/\/doi.org\/10.3390\/foods15020215","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,1,8]]}}}