Pandanus amaryllifolius Roxb. cultivated as a spice in coastal regions of India

@article{Wakte2009PandanusAR,
  title={Pandanus amaryllifolius Roxb. cultivated as a spice in coastal regions of India},
  author={Kantilal V. Wakte and Altafhusain B. Nadaf and Ratnakar J. Thengane and Narendra Jawali},
  journal={Genetic Resources and Crop Evolution},
  year={2009},
  volume={56},
  pages={735-740}
}
Pandanus amaryllifolius, an herb, is cultivated in home gardens in coastal regions of India. The leaves are added to ordinary rice while cooking to impart basmati rice aroma. The plant bears the same aroma principle 2-acetyl-1-pyrroline (2AP) that has been reported in Basmati and other scented rice. Quantitatively the 2AP contents are highest in this plant among the plant kingdom. Therefore, it has good scope for commercial cultivation. 

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The leaves of Pandan (Pandanus amaryllifolius) have a strong aroma and are widely used in South East Asia as flavourings for various food products, such as bakery, sweets and even home cooking. In
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TLDR
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TLDR
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TLDR
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Two new alkaloids, norpandamarilactonine-A (1) and -B (2), which have a pyrrolidinyl-alpha,beta-unsaturated gamma-lactone moiety as in the known pandamarilactonine alkaloids, were isolated from the
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