Pandanus amaryllifolius, an herb, is popularly used as a food additive to impart the pleasant basmati aroma. Interestingly, the plant bears the same aroma principle 2 Acetyl-1-yrroline (2AP) that has been reported in basmati and other scented rice varieties. Quantitatively, the 2AP content is the highest in this plant among the plant kingdom. The present review highlights all the aspects of this plant. It originated in Moluccas islands and subsequently spread across the tropical peninsular countries. The aroma compounds are stored in papillae. Histochemically, the localization of 2AP in these papillae has been detected. In the in vitro plantlets, developmental pattern has been traced out. Besides 2AP, 3-methyl-2 (5H)-furanone 3-hexanol, 4-methylpentanol, 3-hexanone and 2-hexanone are the important volatile compounds that are contributing in the aroma. Depending on the method of extraction, the quantity of 2AP varies; however, solvent extraction method is found to give the maximum amount of 2AP (14.10 ppm). The plant is also an important source of several alkaloids, viz., pandamamarilactone-1,-31,-32, pandamarine, pandamarilactam-3Y,-3X, pandamarilactonine-A and -B, pandanamine, norpandamarilactonine-A -B and pandamarilactonine-C and -D. In addition, the protein pandanin exhibiting hemagglutanning activity and antiviral activity against herpes simplex virus type-1 and influenza virus has been isolated. micropropagation protocol has been standardized. The genetic relatedness among the populations across the West coast of India has been assessed using ISSR markers, which showed that the genome is much conserved. The molecular elucidation of higher levels of 2AP expression is being worked out. The report demands awareness for the commercial plantation of the plant in India.

Pandanus amaryllifolius is the only species in family Pandanaceae with fragrant leaves. The long, thin green leaves of this plant are popularly used in different Asian countries as an important flavoring agent or for a variety of dishes because of its distinct and pleasant aroma (Laohakunjit and Noomhorm, 2004; Bhattacharjee et al., 2005; and Wakte et al., 2007). The Geneva-based International Standards Organization (ISO) has included P. amaryllifolius in the document 676 that lists 109 herb and spice plant species useful as ingredients in food (Peter, 2001). The leaves are sold in local markets traditionally (Figure 1B) to flavor rice, curries, milk, cakes, puddings and ice-cream (Laohakunjit and Noomhorm, 2004; Bhattacharjee et al., 2005; and Wakte et al., 2007). The distinct flavor aroma component of the leaves was characterized by Buttery et al. (1983) as 2 Acetyl-1-Pyrroline (2AP) in higher amounts. This compound is the same as that found in scented rice, including famous jasmine and basmati rice. In addition, this plant is also a valuable source of several medicinal principles (Ooi et al., 2004; and Salim et al., 2004) and alkaloids (Takayama et al., 2000, 2001a, 2001b and 2002; and Salim et al., 2004). The present review focuses on the morphological, biochemical, in vitro, molecular and applied aspects of P. amaryllifolius.

P. amaryllifolius had shown occasional flowering in the region of Moluccas islands, hence it was predicted that this region could be the probable place of origin for this species. It has not been recorded inwild conditions. Male flowers are extremely rare and there is no scientific description of a female flower for this species (Stone, 1978). The species was cultivated in tropical peninsular countries, viz., Sri Lanka, Thailand, coastal India, Malaysia, Indonesia, Singapore, Vietnam, New Guinea, Taiwan and the Philippines, where good moisture regimes were present in air and soil (Stone, 1978; and Ravindran and Balchandran, 2005). In India the plant was introduced from Indonesia through the Botanical Garden of Kolkata in 1798 (Vartak, 1981).

Pandanus amaryllifolius Roxb, Basmati Aroma Compound 2 Acetyl-1-Pyrroline, Pandanus amaryllifolius, Papillae, Alkaloids, Pandamamarilactone-1, Alkaloids, furanone 3-hexanol, 4-methylpentanol, Hemagglutanning activities, Gas Chromatography- Flame Ionization Detector, GC-FID, Quantitative Analysis.