the library

Pandan

Herbs & floral· herb

15 of 47 compounds on file carry a paper the library can cite.

• phenylacetaldehydearomaaldehydeMeasured in 21 of 338 ingredients.cite

  odour activity value 66.25 ± 3.58 in the fresh leaf at a flavour dilution factor of 128, and one of the few odorants that RISES slightly on drying (86.92 and 85.25) — Tang et al. 2025, Foods (Table 3, compound 9, T1-1 column)
• phenylethyl alcoholaromaalcoholreads as sharp burning taste (PubChem)Measured in 41 of 338 ingredients.cite

  odour activity value 22.34 ± 2.50 in the fresh leaf at a flavour dilution factor of 64, and absent from both dried samples — Tang et al. 2025, Foods (Table 3, compound 20, T1-1 column)
• hexanalaromaaldehydereads as sharp, aldehyde odor (PubChem)Measured in 85 of 338 ingredients.cite

  odour activity value 73.71 ± 3.64 in the fresh leaf, on a relative concentration of 7.70 ± 0.03 µg/kg as the monomer and 15.84 ± 0.36 µg/kg as the dimer against a threshold of 0.0014 mg/kg; falls to 33.86 and 42.07 in the dried samples — Tang et al. 2025, Foods (Table 3, compound 3, T1-1 column; and Table 1, compounds 14 and 15)
• ethyl lauratearomaesterMeasured in 6 of 338 ingredients.cite

  odour activity value 205.15 ± 60.7 in the fresh leaf at a flavour dilution factor of 128; essentially unchanged by sun-drying (205.55) and halved by freeze-drying (106.85) — Tang et al. 2025, Foods (Table 3, compound 31, T1-1 column)
• ethyl decanoatearomaesterMeasured in 17 of 338 ingredients.cite

  odour activity value 87.25 ± 10.25 in the fresh leaf, and the one ester that runs sharply the other way on drying — 712 in the sun-dried and 565.25 in the freeze-dried leaf — Tang et al. 2025, Foods (Table 3, compound 29, T1-1 column)
• pelargonic acidaromaacidreads as fatty odor (PubChem)Measured in 5 of 338 ingredients.cite

  odour activity value 269.31 ± 14.75 in the fresh leaf, second only to 2-acetyl-1-pyrroline, with a flavour dilution factor of 512 — and NOT DETECTED in either the sun-dried or the freeze-dried leaf — Tang et al. 2025, Foods (Table 3, compound 42, T1-1 column)
• decanalaromaaldehydereads as citrus odor (PubChem)Measured in 36 of 338 ingredients.cite

  odour activity value 52.12 ± 19.73 in the fresh leaf against 19.35 in the sun-dried leaf and absent from the freeze-dried — Tang et al. 2025, Foods (Table 3, compound 13 'Decyl aldehyde', T1-1 column)
• ethyl salicylatearomaacidMeasured in 1 of 338 ingredients.cite

  odour activity value 14.84 ± 1.4 in the fresh leaf at a flavour dilution factor of 32, and absent from both dried samples — Tang et al. 2025, Foods (Table 3, compound 26, T1-1 column)
• butyl acrylatearomaesterreads as sharp, fragrant (PubChem)Measured in 1 of 338 ingredients.cite

  odour activity value 56.55 ± 11.27 in the fresh leaf at a flavour dilution factor of 128, on 0.031 ± 0.0062 mg/kg — and not detected in either dried sample — Tang et al. 2025, Foods (Table 3, compound 21, T1-1 column; and Table 2 (Total volatile compounds of pandan leaves under different processes identified by HS-SPME-GC-O-MS), compound 14)
• nonanalaromaaldehydereads as orange-rose odor (PubChem)Measured in 59 of 338 ingredients.cite

  odour activity value 198.1 ± 50.6 in the fresh leaf, on a relative concentration of 10.74 ± 0.03 µg/kg against a threshold of 0.0031 mg/kg — one of the few compounds measured at essentially the same level in all three samples — Tang et al. 2025, Foods (Table 3, compound 11 '1-Nonanal', T1-1 column; and Table 1, compound 43 'Nonanal')
• 2-acetyl-1-pyrrolinearomanitrogen compoundMeasured in 5 of 338 ingredients.cite

  odour activity value 718.01 ± 27.28 in the fresh leaf, the highest of the forty-three odour-active compounds found, on a relative concentration of 11.19 ± 0.21 µg/kg as the monomer and 10.35 ± 0.61 µg/kg as the dimer against a perception threshold of 0.00003 mg/kg — the lowest threshold in the study, more than forty times below the next-lowest. Flavour dilution factor 256 in the fresh leaf and 512 in both dried samples. — Tang et al. 2025, Foods (Table 3 (Odor-active compounds identified in pandan leaves by HS-SPME-GC-O-MS and HS-GC-IMS, based on OAV > 1), compound 43, T1-1 column; and Table 1 (Contents of volatile components in samples identified by HS-GC-IMS), compounds 1 and 2)
• (2E,6E)-nona-2,6-dienalaromaMeasured in 1 of 338 ingredients.cite

  odour activity value 167.71 ± 19.57 in the fresh leaf at a flavour dilution factor of 128, and absent from both dried samples — one of the green-layer compounds drying destroys outright — Tang et al. 2025, Foods (Table 3, compound 12, T1-1 column)
• alpha-iononearomaterpenoidreads as sweet-floral odor, reminiscent of violets (PubChem)Measured in 9 of 338 ingredients.cite

  odour activity value 124.53 ± 6.98 in the fresh leaf against 22.6 in the sun-dried and 24.2 in the freeze-dried leaf — a fivefold loss on drying, and the largest violet-floral contributor in the fresh leaf — Tang et al. 2025, Foods (Table 3, compound 36, T1-1 column)
• 2-OctenalaromaaldehydeMeasured in 23 of 338 ingredients.cite

  odour activity value 19.67 ± 3.39 in the fresh leaf, and absent from both dried samples — Tang et al. 2025, Foods (Table 3, compound 10, T1-1 column)
• (z)-4-heptenalaromaaldehydeMeasured in 2 of 338 ingredients.cite

  odour activity value 20.32 ± 2.06 in the fresh leaf at a flavour dilution factor of 64, on 0.069 ± 0.007 mg/kg — and absent from both dried samples — Tang et al. 2025, Foods (Table 3, compound 6, T1-1 column; and Table 2, compound 15)