Pandan leaf CO2 extract

Freshly cooked sticky rice, green leaf, a hint of vanilla. Toasted bread and sweet grass facets. Warm and round.

Pandan has no dedicated standard in the 51st Amendment of the IFRA Standards and is not named in the EU fragrance allergen list.

2-Acetyl-1-pyrroline, the main odorant, has no dedicated IFRA standard in the 51st Amendment index. It is unstable and degrades with air and heat.

Store dark, sealed and cold.

Pandanus amaryllifolius is a tropical herbaceous shrub with long, glossy green leaves. In Vietnam it is called lá dứa. Across South-East Asia the leaves colour and scent sticky rice, cakes, sweet soups and drinks. The plant is propagated from shoots and yields leaves year-round.

The main odorant of pandan leaf is 2-acetyl-1-pyrroline. It is also the aroma compound of fragrant rice such as jasmine rice and occurs in toasted bread crust. It has a very low odour threshold but is unstable.

Studies have tested supercritical CO2 extraction of pandan leaves. Under the study conditions, CO2 extraction recovered 2-acetyl-1-pyrroline more effectively than conventional solvent extraction. 3-Methyl-2(5H)-furanone was a major component of the extract.

Pandan extracts are used mainly in the food flavour industry. A commercial CO2 extract for perfumery has not been confirmed.

In perfumery, a pandan note gives a cooked rice, green leaf and lightly sweet impression. It suits Asian gourmand, tea and green leaf structures. It should be distinguished from kewda, extracted from the male flowers of Pandanus odorifer, which smells floral and quite different.