The Genetics of Pandan-Like Fragrance, 2-Acetyl-1-Pyrroline, in Crops
The main advantages of pandan (Pandanus amaryllifolius (Roxb.) is the fresh leaves which mainly used for the pleasant fragrance in cuisine. 2-acytile-1-pyrroline (2AP) (also known as 1-(3,4-dihydro-2H-pyrrol-5yl)ethanone) is the principle volatile chemical responsible for the fragrance in pandan. 2...
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| Main Authors: | , , |
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| Format: | EJournal Article |
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Faculty of Agriculture University of Brawijaya in collaboration with PERAGI,
2019-01-31.
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| Call Number: |
A1234.567 |
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