Cinnamomum verum (true cinnamon or Ceylon cinnamon) and Cinnamomum cassia (Cinnamomum aromaticum, false cinnamon) are both common food ingredients and can be difficult to differentiate. True cinnamon has a price premium. This paper (open access) gives a review of review of analytical methods to discriminate the two species. The authors report that a diverse array of techniques have been documented, encompassing organoleptic, physical, chemical, and instrumental methodologies, such as spectroscopic and chromatographic methods. They conclude that electronic noses (e-noses), which detect and analyse volatile organic compound (VOC) profiles, have significant potential for a rapid, non-destructive, and cost-effective approach. The authors also conclude that continued research and development efforts in the utilization of Artificial Intelligence (AI) and Machine Learning (ML) algorithms in conjunction with spectroscopic data will lead to improved methods to combat cinnamon adulteration.
Photo by Mae Mu on Unsplash
Comments