Pandanus amaryllifolius Roxb., commonly known as pandan, is a plant renowned for its main aromatic compound, 2-acetyl-1-pyrroline (2AP). Across Southeast Asia, pandan is widely utilized in culinary practices for flavouring and colouring dishes and desserts. This paper aims to review the progress of studies on pandan, including its cultivation and various health benefits attributed to its flavonoid and phenolic content. Research has highlighted pandan's potential as an anticancer, antidiabetic, antibacterial, and anti-inflammatory agent. Beyond its culinary applications, investigations have explored pandan's suitability in pharmaceuticals, cosmetics, and other industrial sectors. The review discusses key processes involved in pandan powder production and compares different methodologies. Additionally, factors influencing the quality of pandan products are analysed. This compilation of information aims to guide the researchers and industry players in optimizing processing conditions and upscaling the production line, so that high end value pandan products could be made.
Nurashid et al. (2025) studied this question.