Breadfruit (Artocarpus altilis Parkinson (Fosberg)) and its hybrids (Artocarpus altilis × Artocarpus mariannensis) are underutilized despite their significant potential. One barrier to broader acceptance may be the intense flavour present in some varieties, which has been described as “green tea-like” and is considered unpalatable by some individuals. A previous study identified varieties with more intense flavour profiles. The objective was to identify the chemical fingerprint responsible for the intense flavour in breadfruit varieties, examine commercial breadfruit flour from different geographical locations to determine whether they belong to mild or intense flavour varieties, and make recommendations to remediate the flavour intensity during processing to improve the utilization of breadfruit flour. I compared the physicochemical properties and phytochemical compositions of three breadfruit varieties with intense flavour profiles and three with mild flavour profiles. Total flavonoids using rutin equivalent (RE) were significantly higher in the mild varieties (0.48 ± 0.11 mg/RE 100g) compared to the intense varieties (0.17 ± 0.08 mg/RE 100g). Similarly, total protein content was higher in the mild varieties (32.66 ± 2.73 mg/100g) compared to the intense varieties (21.12 ± 2.42 mg/100g). Untargeted chemical analyses using high-resolution mass spectrometry (UHPLC-Q-Exactive Orbitrap-MS) and gas chromatography-tandem mass spectrometry (GC-MS/MS) identified about 200 putative phytochemicals unique to the intense varieties. Data suggest that phenylpropanoids, vitamin C, L-amino acids, and flavonoids interact with taste receptors responsible for astringency, bitterness, sourness, and umami, contributing to the flavour intensity. Commercial breadfruit flour (acronyms as ADS and SIHCL) from similar geographical locations, exhibited comparable metabolite profiles. Based on the findings, I recommend several strategic approaches to mitigate the flavour intensity, including the use of sodium bisulfite, encapsulation of target compounds through cyclodextrins, and the use of spices to modulate the compounds responsible for the intense flavour. The adoption of these techniques in processing breadfruit will likely improve its acceptance across diverse cultures.