Abstract
The leaves of Pandan (Pandanus amaryllifolius) have a strong aroma and are widely used in South East Asia as flavourings for various food products, such as bakery, sweets and even home cooking. In spite of its popularity as a flavouring material, pandan has not been thoroughly studied for its chemical composition, especially its volatile compostion.
Volatile compounds were isolated from pandan leaves by liquid-liquid extraction using dichloromethane as solvent and was analysed using GC-MS. A total of 22 compounds were identified, including 9 alcohols, 4 carboxylic acids, 3 ketones, 2 esters, 3 hydrocarbons and 1 furanone. 3-Methyl-2-(5H)-furanone was the predominant component, accounting for over 70% of the total volatiles. Other major components included 3-hexanol, 4-methylpentanol, 3hexanone and 2-hexanone.
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© 1999 Springer Science+Business Media New York
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Jiang, J. (1999). Volatile Composition of Pandan Leaves (Pandanus Amaryllifolius). In: Shahidi, F., Ho, CT. (eds) Flavor Chemistry of Ethnic Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-4783-9_10
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DOI: https://doi.org/10.1007/978-1-4615-4783-9_10
Publisher Name: Springer, Boston, MA
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