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Pandan

Q: Is Pandan natural or synthetic?

. Extraction: Solvent or CO2 extraction of leaves. 2-AP is present at extremely low concentrations but perceptible at parts per billion..

GREENS, HERBS AND FOUGERES / nutty · sweet · green

Pandan

Category	GREENS, HERBS AND FOUGERES
Subcategory	nutty · sweet · green
Origin
Volatility	Heart Note
Botanical	Pandanus amaryllifolius
Appearance	Colorless to pale green liquid
Odor Strength	Medium
Producing Countries	Indonesia, Malaysia, Thailand
Pyramid	Heart

Sweet, nutty, vanilla-rice warmth. Pandan smells like Southeast Asian bakeries: toasted-grain sweetness from 2-acetyl-1-pyrroline, the same molecule in basmati rice and fresh bread.

Scent
The Full Story
Fun Fact
Extraction & Chemistry
In Perfumery

Scent

Sweet, nutty, toasted-grain. The exact smell of steaming jasmine rice in leaf form. Creamy with subtle coconut undertone. Less sugary than vanilla, more food-adjacent.

Evolution over time

Immediately

Sweet nutty-grain warmth, immediate rice association

After a few hours

Creamy coconut-like depth, less grain-forward

After a few days

Soft vanillic-lactonic warmth, comforting and persistent

The Full Story

Pandan (Pandanus amaryllifolius) is a tropical plant whose characteristic sweet, nutty aroma comes from 2-acetyl-1-pyrroline (2-AP), the same volatile in basmati rice, jasmine rice, and fresh bread crust.

The leaves also contain terpenes and 3-methyl-2(5H)-furanone, contributing coconut-like qualities. When heated, the aroma intensifies with toasted, caramelized nuances.

In perfumery, pandan adds warm rice-like sweetness that is less sugary than vanilla, less heavy than tonka, and distinctly Asian.

This note in Première Peau. Simili Mirage · Gravitas Capitale. Sample all seven extraits in the Discovery Set.

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Related: Acronychia Pedunculata · Adoxal · Agave · Algae · Aloe Vera · Aromatic Notes · Asparagus · Avocado

Did You Know?

Did you know?

2-acetyl-1-pyrroline is detectable by humans at 0.02 parts per billion. It is the molecule that makes basmati rice smell different from regular rice, and forms spontaneously during bread baking via the Maillard reaction.

Extraction & Chemistry

Extraction method: Solvent or CO2 extraction of leaves. 2-AP is present at extremely low concentrations but perceptible at parts per billion.

Molecular Formula	Key odorant: 2-acetyl-1-pyrroline (C₆H₉NO, CAS 85213-22-5)
CAS Number	1175005-60-3 (Pandanus amaryllifolius extract)
Botanical Name	Pandanus amaryllifolius
IFRA Status	No known restrictions
Synonyms	SCREWPINE · PANDAN LEAF
Physical Properties
Odor Strength	Medium
Appearance	Colorless to pale green liquid

In Perfumery

Heart-to-base gourmand note. Key molecule: 2-acetyl-1-pyrroline (2-AP), active at parts per billion. Supported by lactones and vanilla materials. Suited to Asian-inspired, rice, bakery, and warm-gourmand compositions.