Unveiling the influence of temperature treatments on the structural and Metabolomic profile of Pandan leaves (Pandanus amaryllifolius) instant powder: a multi-analysis approach

<i>Pandan leaves</i> (Pandanus amaryllifolius), widely used in Southeast Asia, hold significant promise for natural product and fragrance industries, though underutilized due to limited processing technologies. This study investigated the impact of three temperature-based extraction methods-room temperature (RT), low temperature (LT), and high temperature (HT) on the structural and flavor properties of instant pandan leaf powder. Quality characteristics were assessed via UV-Vis, FT-IR, XRD, and SEM analyses. Metabolite profiles were characterized using GC-MS and UPLC-MS/MS. HT treatment produced powder with a porous structure and significantly enhanced sweetness and umami (<i>P</i> < 0.05), while RT retained the highest levels of volatile compounds (44.02 %) and was rich in alcohol-based non-volatile metabolites. LT treatment showed moderate effects. Overall, HT improved solubility and flavor, whereas RT better preserved aromatic compounds. These findings help optimize processing methods to improve pandan leaves' functional and sensory properties, supporting broader applications in food products and fragrance industries.