Effect of different drying methods and conditions on volatile profile and sensory properties of avocado (Persea americana Mill.) seed flour as a food flavouring agent

Avocado seeds, which account for up to 26% of fruit mass, remain largely underutilised despite their nutritional, functional, and bioactive potential. Their use as flavouring ingredients represents a novel valorisation strategy. This study investigated the effect of drying technology and process intensity on the volatile profile and sensory quality of avocado seed flour from the Pinkerton cultivar. A flavour-focused approach was applied, combining drying-process characterisation, HS-SPME-GC–MS volatilomics, trained-panel quantitative descriptive analysis, and consumer acceptability testing. Uniformly thin-sliced seeds were dried by hot-air (40, 50, and 60 °C) or microwave (400, 567, and 700 W), milled into flour, and analysed for colour, volatile composition, sensory attributes, and liking. Both drying technology and process intensity significantly influenced volatile composition and sensory properties, with aroma development mainly associated with lipid oxidation-related pathways and terpene modulation during drying. Microwave drying was faster and more energy-efficient than hot-air drying, substantially reducing processing time. Drying kinetics were satisfactorily described by an exponential-asymptotic model, regardless of the technology applied. Flours obtained under intermediate conditions (567 W and 50 °C) showed the highest acceptability and were characterised by sweet, fruity, and citrus notes, whereas more severe or milder conditions produced herbaceous or pungent odours associated with lower liking scores. Volatilomic and sensory data were strongly aligned, confirming a clear relationship between chemical markers and perceived aroma attributes. Overall, this work provides the first integrated evaluation of avocado seed flour as a potential flavouring ingredient and demonstrates that controlled drying can tailor its flavour profile for sustainable food applications.