## 3 Results and Discussion
### Volatile Organic Compounds Emitted from Breads Samples  
VOCs were analysed in bread with and without MPP addition using the SPME-GC/MS technique (Figure 1).  
In the control breads, a total of 18 compounds were identified, including four alcohols, six aldehydes, two ketones, and two acids. Short-chain alcohols and fatty acids were linked to sugar fermentation, while higher molecular weight alcohols were found to be associated with amino acid metabolism [52]. Across all breads, the most notable alcohols detected were isoamyl alcohol (3-methyl-1 butanol) and 2-phenylethanol. This observation is common in other studies [38; 53; 54; 55]. Isoamyl alcohol provides balsamic, alcoholic, and malty notes to the bread [52; 56]. Interestingly, this compound is commonly found in sourdough fermentation and is produced by various LAB groups, especially lactobacilli, leuconostocs, and weissellas [57]. Phenylethyl alcohol, known for its mild-warm and rose-honey-like odour, arises during fermentation or results from the Maillard reaction [58]. Another significant group in the bread's aromatic profile consists of carbonyl compounds, with hexanal and benzaldehyde being prominent constituents [53; 55]. Hexanal, along with nonanal and pentanal, originates from lipid oxidation [59] and can contribute to a pleasant grassy odour [60]. Benzaldehyde, known for its bitter almond note [61], can derive from the metabolic breakdown or thermal degradation of phenylalanine [62]. Furan compounds arise from thermal reactions such as the Maillard reaction and caramelization [63]. These compounds contribute to the crust's typical odour notes. Similar VOC profiles have been reported by several authors in bread studies [38; 53; 54; 55].  
\begin{table}
\begin{tabular}{c c c c} \hline \hline \multirow{2}{*}{**Samples**} & **TPC** & **DPPH** & **ABTS** \\  & **(mg GAE/g DM)** & **(mmol TEAC/100 g DM)** & **(mmol TEAC/100 g DM)** \\ \hline CTR & 5.21  a & 1.02  & 0.16  a \\ MPP-5 & 44.76  b & 15.21  b & 75.37  b \\ MPP-10 & 98.93  c & 29.46  c & 116.62  c \\ SEM & 6.13 & 2.55 & 10.52 \\ \(p\) value & \textless{}0.0001 & \textless{}0.0001 & \textless{}0.0001 \\ \hline \hline \end{tabular} Results indicate mean values of 6 determinations (carried out in triplicate for 2 independent productions). Abbreviations: TPC, total phenolic content; CTR, control bread; MPP-5 bread, experimental bread enriched with 5% (\(w/w\)) of mango peel powder (MPP); MPP-10 bread, experimental bread enriched with 10% (\(w/w\)) of MPP; SEM, standard error of the mean. Letters that are different within the same column indicate significant difference (\(p<0.05\)).  
\end{table}
Table 6: Antioxidant and antiradical activity of control and fortified bread samples.  
In bread samples with added MPP, several terpenes were identified. Specifically, monoterepenes such as 3-carene, limonene, \(\alpha\)-terpinene, and \(\alpha\)-fellandrene, as well as sesquiterpenes such as caryophyllene and \(\alpha\)-caryophyllene, were present. Notably, these compounds were absent in the control samples, indicating that they specifically result from the addition of mango. Among these terpenes, 3-carene stood out as the most abundant. Mango is known for its elevated levels of d-3-carene, which typically constitute 60% and 80% of the total terpene content [64; 65]. The flavour profiles of the breads were influenced by varying mango fruit percentages, resulting in higher proportions of terpenes and sesquiterpenes in the MPP-10 samples. Terpene compounds are known for their crucial role in enhancing aromatic perception [66]. Therefore, the presence of these compounds in the bread, due to the addition of MPP, indicates that mango significantly influenced the volatile profile of the breads. As previous research on various fruits and vegetables has demonstrated the ability of terpenes to enhance flavour perception and boost consumer preference [67; 68; 69; 70; 71], our study suggests that MPP enrichment could positively impact consumer acceptability of the bread [72].