Cinnamon is a highly traded global spice, and commercial cinnamon (Cinnamon cassia) is often fraudulently replaced by other varieties (Cinnamomum zeylanicum, Cinnamomum loureirii, Cinnamomum burmanni). In this study, a miniaturised device which used three different spectroscopic techniques, namely, ultraviolet–visible (UV–Vis), near-infrared (NIR) and fluorescence (FLUO) spectrometry was tested to authenticate cinnamon samples. After chemometrics were applied to the spectra, a correct classification rate by variety of 89%, 90% and 89% for UV–Vis, NIR, and fluorescence spectroscopy, respectively, was observed.
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