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The Genetics of Pandan-Like Fragrance, 2-Acetyl-1-Pyrroline, in Crops

AGRIVITA, Journal of Agricultural Science · Vol. 41 No. 1 (2019) · hlm. 10–22

DOI
10.17503/agrivita.v41i1.2085
ISSN
2477-8516, 0126-0537
Terbit
2019-01-31
Penerbit
Faculty of Agriculture University of Brawijaya in collaboration with PERAGI
Bahasa
eng
Lisensi
creativecommons.org/licenses/by-nc/4.0

Abstrak

The main advantages of pandan (Pandanus amaryllifolius (Roxb.) is the fresh leaves which mainly used for the pleasant fragrance in cuisine. 2-acytile-1-pyrroline (2AP) (also known as 1-(3,4-dihydro-2H-pyrrol-5yl)ethanone) is the principle volatile chemical responsible for the fragrance in pandan. 2AP was identified for the first time from the cooked rice. Many cultivars of certain crops also produce pandan-like fragrance/2AP including rice (Oryza sativa L.), sorghum (Sorghum bicolor (L.) Moench), mungbean (Vigna radiata (L.) Wilczek), soybean (Glycine max (L.) Merr.), coconut (Cocos nucifera L.), cucumber (Cucumis sativus L.), wax gourd (Benincasa hispida), and taro (Colocasia esculenta (L.) Schott). The fragrant crop varieties command higher price than non-fragrant cultivars. Breeding for fragrance is a main goal in breeding programs in these crops. Although genetics studies revealed that the presence of fragrance in crops is monogenic trait and that mutation(s) resulting in null or reduced function of betaine aldehyde dehydrogenase 2 (BADH2)/amino aldehyde dehydrogenase (AADH) causes production of 2AP, the level of the fragrance is quantitative in nature. In this paper, we review and discuss the genetic controls of the fragrance in some crops.

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  • University of Brawijaya
  • Kasetsart University
  • Universitas Wahid Hasyim
  • Universitas Islam Kadiri
  • Ministry of Agriculture and Cooperatives
  • Princess of Naradhiwas University
  • IPB University
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Rekan penulisOrganisasiArtikel bersama
Budi WaluyoUniversity of Brawijaya4
Darmawan SaptadiUniversity of Brawijaya4
Izmi YulianahUniversity of Brawijaya2
Arifin Noor SugihartoUniversity of Brawijaya2
Devi MienantiUniversity of Brawijaya2
Iqbal HidayatAfiliasi tidak diketahui2
Yanuar DanaatmadjaAfiliasi tidak diketahui2
Mohammad Bahrelfi BelaffifAfiliasi tidak diketahui2
Ajay Goel KumarAfiliasi tidak diketahui2
Aprilia RidhawatiUniversity of Brawijaya1
Markus Miten KledenUniversity of Brawijaya1
Hendrawan SoetantoUniversity of Brawijaya1
Kusmartono KusmartonoUniversity of Brawijaya1
R. D. AndayaniUniversitas Islam Kadiri1
Mudzakkir AliUniversitas Wahid Hasyim1
Heri KustantoUniversitas Wahid Hasyim1
Ahmad Alif Riyan MahdyUniversity of Brawijaya1
Rima RahmaUniversity of Brawijaya1
Gita Novita SariUniversity of Brawijaya1
Nunun BarunawatiUniversity of Brawijaya1
Farida FaridaUniversity of Brawijaya1
Tawatchai InboonchuayKasetsart University1
Audthasit WongmaneerojKasetsart University1
Napaporn PhankamolsilKasetsart University1
Sirinapa ChungopastKasetsart University1
Sahaschai KongthonMinistry of Agriculture and Cooperatives1
Narathid MuakrongPrincess of Naradhiwas University1
Yuniel Melvanolo ZendratoSatya Wacana Christian University1
Dedy SupriadiUniversity of Brawijaya1
Yusuf Mufti BimantaraIPB University1
Eko WidaryantoUniversity of Brawijaya1

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Sumber metadata: OAI-PMH (metadata jurnal) https://agrivita.ub.ac.id/index.php/agrivita/oai, pertama di-harvest 8 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en-US">The Genetics of Pandan-Like Fragrance, 2-Acetyl-1-Pyrroline, in Crops</dc:title>
	<dc:creator>Somta, Prakit</dc:creator>
	<dc:creator>Kuswanto, Kuswanto</dc:creator>
	<dc:creator>Srinives, Peerasak</dc:creator>
	<dc:subject xml:lang="en-US"></dc:subject>
	<dc:subject xml:lang="en-US">2AP; fragrant cultivar; genetic control; pandan-like fragrance</dc:subject>
	<dc:description xml:lang="en-US">The main advantages of pandan (Pandanus amaryllifolius (Roxb.) is the fresh leaves which mainly used for the pleasant fragrance in cuisine. 2-acytile-1-pyrroline (2AP) (also known as 1-(3,4-dihydro-2H-pyrrol-5yl)ethanone) is the principle volatile chemical responsible for the fragrance in pandan.  2AP was identified for the first time from the cooked rice. Many cultivars of certain crops also produce pandan-like fragrance/2AP including rice (Oryza sativa L.), sorghum (Sorghum bicolor (L.) Moench), mungbean (Vigna radiata (L.) Wilczek), soybean (Glycine max (L.) Merr.), coconut (Cocos nucifera L.), cucumber (Cucumis sativus L.), wax gourd (Benincasa hispida), and taro (Colocasia esculenta (L.) Schott). The fragrant crop varieties command higher price than non-fragrant cultivars. Breeding for fragrance is a main goal in breeding programs in these crops. Although genetics studies revealed that the presence of fragrance in crops is monogenic trait and that mutation(s) resulting in null or reduced function of betaine aldehyde dehydrogenase 2 (BADH2)/amino aldehyde dehydrogenase (AADH) causes production of 2AP, the level of the fragrance is quantitative in nature. In this paper, we review and discuss the genetic controls of the fragrance in some crops.</dc:description>
	<dc:publisher xml:lang="en-US">Faculty of Agriculture University of Brawijaya in collaboration with PERAGI</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2019-01-31</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US"></dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://agrivita.ub.ac.id/index.php/agrivita/article/view/2085</dc:identifier>
	<dc:identifier>10.17503/agrivita.v41i1.2085</dc:identifier>
	<dc:source xml:lang="en-US">AGRIVITA Journal of Agricultural Science; Vol 41, No 1 (2019); 10-22</dc:source>
	<dc:source>2477-8516</dc:source>
	<dc:source>0126-0537</dc:source>
	<dc:source>10.17503/agrivita.v41i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://agrivita.ub.ac.id/index.php/agrivita/article/view/2085/1032</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2019 Universitas Brawijaya</dc:rights>
	<dc:rights xml:lang="en-US">http://creativecommons.org/licenses/by-nc/4.0</dc:rights>
</oai_dc:dc>