abstract:Pandanus amaryllifolius is a tropical plant in the Pandanus (screwpine) genus, which is commonly known as pandan leaves and is used widely in Southeast Asian cooking as a flavoring. The characteristic aroma of pandan is caused by the aroma compound 2-acetyl-1-pyrroline, which also gives white bread, jasmine rice and basmati rice (as well as bread flowers Vallaris glabra) their typical smell.