Pandan Leaf Oil (Daun Pandan)
Minyak Daun Pandan — Pandanus amaryllifolius
Pandan is the defining green aromatic of Indonesian cuisine, and its essential oil is gaining rapid demand in the global food industry as authentic Southeast Asian flavors enter mainstream markets. The characteristic 2-acetyl-1-pyrroline compound (also found in jasmine rice and bread crust) gives pandan oil its distinctive warm, sweet-green signature that cannot be easily replicated synthetically.
Origin:Java, Bali, Sumatra
Aroma:Sweet, green, coumarin-like with a distinctive tropical richness. Often described as the "vanilla of Southeast Asia" — warm, nutty, sweet with a unique green-tropical character. Highly evocative of Indonesian and SEA cuisine.
Form:Pale yellow-green to yellow, mobile liquid
Applications
Food FlavoringConfectioneryBeveragesSpecialty FragranceCosmetics
Technical Specifications
| Specification | Value |
|---|---|
| Indonesian Name | Minyak Daun Pandan |
| Botanical Name | Pandanus amaryllifolius |
| Plant Part | Leaves |
| Origin | Java, Bali, Sumatra |
| 2-Acetyl-1-pyrroline (ACPY) | Key aroma compound |
| Nonanal | 10–20% |
| Specific Gravity | 0.880–0.930 |
| Refractive Index | 1.460–1.475 |
| Documentation | GC-MS, COA, MSDS per batch |
| MOQ | 5 kg |
| Packaging | 5 kg, 10 kg can |
| Lead Time | 7–14 days FOB Jakarta |