Abstract
In the whole genus Pandanus, P. amaryllifolius Roxb., the true "wangi," is the only one with scented leaves (Stone, 1978). Leaves of pandan wangi are widely used for scenting foods such as rice, jellies or sweets throughout Southeast Asia. The chemical nature of the scent, however, is still unknown. Kewda attar and kewda water, the popular perfume and food flavors of India, are extracted by distilling the ripe male spadices of P. odoratissimus with water (Deshaprabhu, 1966). The scent in pandan wangi leaves is apparently not an essential oil. De Jong (in Heyne, 1927) attempted to distill the essence from 70 kg pandan leaves but with no success. The present work describes the successful isolation and the chemical nature of the scent component.
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