Multivariate analysis of chemical markers to distinguish "Ceylon" and "Cassia" cinnamon in the Spanish market.

Food Chem X

Universidad Miguel Hernández de Elche, Instituto de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Grupo de Investigación Calidad y Seguridad Alimentaria, Carretera de Beniel, km 3.2, Orihuela, 03312 Alicante, Spain.

Published: May 2025


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Article Abstract

Cinnamon adulteration represents a significant threat to food authenticity, consumer health and market integrity. This study aimed to analyse the presence of and cinnamon in supermarkets across the province of Alicante (Spain) and identify markers to distinguish these species using spectrophotometry, chromatography, and sensory analysis. , was characterized by malic, butyric, sugars and monoterpenes, while by aldehydes, sesquiterpenes and coumarin. was mainly associated with "citrus" aroma and high intensity, while with "sweet" aroma. Four out of 52 volatiles (β-phellandrene, d-3-carene, cryptone, and eugenol) were exclusive to and 9 (limonene, eucalyptol, endo-fenchol, Δ-elemene, cyclosativene, 7-epi-sesquithujene, bisabolene, α-calacorene, and cadalene) were exclusive to ground cinnamon. Multivariate analysis revealed that only one of the 16 ground cinnamon samples from the Spanish market closely resembled , one was a mix of both, and the remaining were identified as .

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http://www.ncbi.nlm.nih.gov/pmc/articles/PMC12146554PMC
http://dx.doi.org/10.1016/j.fochx.2025.102484DOI Listing

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