The Genetics of Pandan-Like Fragrance, 2-Acetyl-1-Pyrroline, in Crops
The main advantages of pandan (Pandanus amaryllifolius (Roxb.) is the fresh leaves which mainly used for the pleasant fragrance in cuisine.2-acytile-1-pyrroline (2AP) (also known as 1-(3,4-dihydro-2H-pyrrol-5yl)ethanone) is the principle volatile chemical responsible for the fragrance in pandan.2AP was identified for the first time from the cooked