Extraction of volatile compounds from pandan leaves (pandanus amarylifollius roxb.) using Pressurised Liquid Extraction (PLE) / Fatimahtun Zahra Mohamed Ridzuan

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Extraction of volatile compounds from pandan leaves (pandanus amarylifollius roxb.) using Pressurised Liquid Extraction (PLE) / Fatimahtun Zahra Mohamed Ridzuan

Pandan (Pandanus amarylifolius Roxb.) leaf is a source of natural flavouring and colouring widely used in South-east Asia. The major constituent of Pandanus amarylifolius has been reported 2-acetyl-1-pyrroline which is responsible for flavour. Usually pandan flavour available in the market is synthe...

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Bibliographic Details
Main Author:	Mohamed Ridzuan, Fatimahtun Zahra
Format:	Thesis
Language:	English
Published:	2012
Subjects:	QD Chemistry Plant physiology
Online Access:	https://ir.uitm.edu.my/id/eprint/4937/

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