“…(Pandanaceae) is reported to contain the aroma principal 2-acetyl-1-pyrroline (2AP) that is responsible for pleasant aroma in basmati and other scented rices (Buttery, Juliano, & Ling, 1983a;Buttery, Ling, & Juliano, 1982). In south-east Asia leaves of P. amaryllifolius are widely used for flavouring various food dishes (Bhattacharjee, Kshirsagar, & Singhal, 2005). In our previous studies, we have identified lower epidermal papillae as the sites of storage of 2AP in P. amaryllifolius through histochemical analysis (Nadaf, Krishnan, & Wakte, 2006;Wakte, Nadaf, Krishnan, & Thengane, 2007).…”