Our little experiment room has never smelled so good! The sweet aroma of the Pandanus amaryllifolius is hard to mistake - it's commonly used to fragrant non-aromatic rice in Southeast Asian kitchens, so that it smells like the more expensive varieties, the basmati and jasmine rice. The aromatic smell is attributed to 2-Acetyl-1-Pyroline, a compound that is also found in the pricier rice varieties. You might also find a dried bundle of leaves hanging in some hotels' toilets as a natural (and cheap if you grow it yourself) air freshener. Research has also showed that she is a source of antioxidants and an alkaloid known as "Pandanin", a potential antiviral biomolecule against human viruses such as the influenza virus (H1N1).
Instead of using the pigmentation method, we simply juiced up about 50g of the pandan leaves, before straining out the pulp well. We got a rich, olive green juice, due to the high proportion of chlorophyll a and b in the mix. It's interesting to note that boiling and evaporating the pandan leaves gave to a pale yellow (a little similar to the lemongrass, but even paler) tea colour. We ran the pigmentation method on the filtrate also but the resulting ink was not as vibrant as the lemongrass trial.