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Volatile Composition Of Pandan Leaves ( Pandanus Amaryllifolius )

J. Jiang
Published 1999 · Chemistry

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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.
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