Листя пандану

НатуральнийЗЕЛЕНІ НОТИ, ТРАВИ Й ФУЖЕРНІ АКОРДИсвіжий · зелений · тропічний
Верхні нотиПіраміда
—Сила
—Стійкість
4Походження
Зразок
Листя пандану як парфумерна сировина
Верхні ноти
Pandanus amaryllifolius
Визначення

Pandan leaf is the fragrant leaf of Pandanus amaryllifolius, a tropical plant in the screwpine genus. The leaves have a nutty, botanical fragrance.

Herbacé
91
Vert
88
Frais
69
Aromatique
43
Boisé
41
Terreux
47
pandan, pandan wangi, rampe, rambai
Type
Складник
Olfactive family
Ароматичні
Source
Leaves of Pandanus amaryllifolius
Chemical class
alcohols, aromatics, carboxylic acids, ketones, aldehydes, esters, hydrocarbons, furans, furanone, terpenoids
Інструменти
Піраміда
ВВерхні ноти
СНоти серця
ББазові ноти
Країни-виробники
Малайзія Таїланд Індонезія Індія

Запах

The odorant 2-acetyl-1-pyrroline is described with aroma terms such as pandan-like and popcorn-like. Many observers describe the smell of 2AP as similar to hot, buttered popcorn. Pandan often has a subtle flavor or scent. The flavour of pandan has been described as floral, sweet and grassy, and also as like vanilla.

Теруар і переробка

Докладно

Pandan leaf is commonly called pandan or pandan wangi (fragrant pandan) in Thailand, the Philippines, Indonesia, Vietnam, Cambodia, Malaysia and Singapore. The plant belongs to the family Pandanaceae. It is the only Pandanus species with fragrant leaves. Its fragrant leaves are commonly used for flavoring in the cuisines of Southeast Asia, some South Asian cuisines and Hainanese cuisine from China.

Botany

Pandanus amaryllifolius is a true cultigen. It is sterile and can only reproduce vegetatively through suckers or cuttings. The plant is unknown in the wild but widely cultivated. It is an upright, green plant with fan-shaped sprays of long, narrow, blade-like leaves and woody aerial roots.

Chemistry

The characteristic aroma of pandan is caused by 2-acetyl-1-pyrroline, which is found in the lower epidermal papillae. The same compound gives freshly baked bread, jasmine rice and basmati rice their customary smell. Pandan leaf accumulates 2-acetyl-1-pyrroline at the highest concentration reported in the plant kingdom. The amount of 2AP in pandan leaf was 20-22 times higher than in the basmati rice varieties. 2AP is a substituted pyrroline and a cyclic imine as well as a ketone. The leaves produce the aroma only once they are withered, cooked or pounded. Pandan extracts also contain ethyl formate, 3-hexanol, 3-hexanone, 2-hexanone and β-damascenone among other volatile compounds.

Culinary and other uses

The green juice from the leaf is used extensively in Philippine, Malaysian and Indonesian cuisines as a natural green food colouring and flavouring agent. The green colour comes from the chlorophyll content of the leaves. Pandan cake, a light, soft and fluffy chiffon cake, uses pandan leaf as green colouring and flavouring agent. A knotted bunch of bruised pandan leaf is added to fragrant coconut rice to enhance its aroma. The leaves are used either fresh or dried. The leaves possess a pleasant aroma and can be used as a natural air freshener.

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Related: 4 Methylanisole · Almaciga · Arnica · Assam Tea · Calycanthus · Camphor · Canvas · Carvone

Цікавий факт

2-Acetyl-1-pyrroline has also been credited for lending its odor to the scent of binturong (bearcat) urine.

Отримання й хімія

Спосіб отримання

Pandan leaves have been extracted with supercritical carbon dioxide and with hexane. Yields of supercritical extracts were 10 times lower than those of hexane extracts. Coarsely ground freeze-dried leaves gave the highest yield by SC-CO2 extraction, at 0.88 ± 0.06%. Almost 80% of the water in pandan leaves can be removed by drying. The solvent in ultrasonic extraction is a mixture of ethanol and water. Ultrasonic extraction with 12.5 g of leaves for 20 minutes at 60% solvent concentration and 25% amplitude gave a 60.51% yield of extract and 1.43 ppm of 2AP. Ethanol and methanol extracts contained 2AP, while no 2AP was detected in propanol.

Формула
Complex natural mixture (key constituents: 2-acetyl-1-pyrroline C₆H₉NO)
CAS
1175005-60-3
Ботанічна назва
Pandanus amaryllifolius
Зовнішній вигляд
Upright, green plant with long, narrow, blade-like leaves
Синоніми
pandan, pandan wangi, rampe, rambai
Статус IFRA
Див. примітку

No IFRA Standard for the material itself (51st Amendment)

Фізичні властивості
Нота
Pandanus amaryllifolius leaves; key aroma: 2-acetyl-1-pyrroline

У парфумерії

The leaves are used in the perfume industry. The essence of P. amaryllifolius may substitute for vanilla essence. Pandan leaf holds commercial interest in the flavour industry, and 2-acetyl-1-pyrroline is a flavouring agent. The leaves are applied to food as fresh whole leaf or as juice, and have become popular as a pandan flavour in cakes, ice cream and custards. In rice cooking, pandan acts as a cheap substitute for basmati fragrance, since ordinary nonfragrant rice cooked with it tastes and smells like basmati. A 2008 food-additive evaluation found no safety concern for 2-acetyl-1-pyrroline at current levels of intake when used as a flavouring agent.

Роль у формулі
01модифікатор
02компонент піднесення
03сполучний компонент
04свіжість
Форми випуску
стандартна форма

Див. також

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