Determination of 2-acetyl-1-pyrroline in alginate encapsulated pandanus flavorings by static headspace (SHS) and gas chromatography with nitrogen–phosphorus detection (GC-NPD)

A new form of Pandanus flavoring has been developed using the ionic gelation method. Among the four Pandanus species investigated by solid-phase microextraction (SPME)–gas chromatography–mass spectrometry (GC–MS), the leaves of P. amaryllifolius Roxb. contained the highest content of the impact aroma compound, 2-acetyl-1-pyrroline. Some terpene volatiles were identified for the first time in these Pandanus species. Acidic extraction with aqueous...