AbstractBACKGROUNDThe aromatic potential of mango by‐products was evaluated to seek natural and cheap sources of odor‐active compounds. Volatile compounds in mango peel and seed were chemically characterized and compared with those in mango pulp using headspace solid‐phase microextraction coupled to gas chromatography–mass spectrometry (HS‐SPME/GC–MS).RESULTSMore than 60 volatile compounds were detected in mango by‐products, whose aromatic activity was estimated using odorant activity values (OAVs). The results indicated that mango peel was a valuable matrix of odor‐active compounds, which were found in even larger quantities than in edible mango fractions. 3‐Carene was the predominant compound, although other compounds such as decanal, 1‐octen‐3‐one, nonanal, limonene, β‐damascenone, and 2‐nonenal were the most odor‐active compounds in mango peel. The greatest aromatic impact was obtained from mango peel, with sensorial features described as fresh / herbaceous, fruity, floral and resinous.CONCLUSIONThe exceptional flavoring potential of mango peel by‐product opens a door for its use and revalorization as a natural flavoring ingredient in the food and cosmetic industries. © 2020 Society of Chemical Industry