2026-04-13T01:55:39Zhttps://recercat.cat/oai/request

oai:recercat.cat:20.500.12327/46072025-10-22T11:33:32Zcom_2072_4428com_2072_4427col_2072_487898

Multivariate analysis of chemical markers to distinguish “Ceylon” and "Cassia” cinnamon in the Spanish market Lipan, Leontina Cano-Lamadrid, Marina Issa-Issa, Hanán Muñoz, Carmen Hernández, Francisca Carbonell-Barrachina, Ángel Sendra, Esther Producció Vegetal Fructicultura Cinnamon adulteration represents a significant threat to food authenticity, consumer health and market integrity. This study aimed to analyse the presence of Ceylon and Cassia cinnamon in supermarkets across the province of Alicante (Spain) and identify markers to distinguish these species using spectrophotometry, chromatography, and sensory analysis. Cinnamomum zeylanicum, was characterized by malic, butyric, sugars and monoterpenes, while C. cassia by aldehydes, sesquiterpenes and coumarin. C. zeylanicum was mainly associated with “citrus” aroma and high intensity, while C. cassia with “sweet” aroma. Four out of 52 volatiles (β-phellandrene, d-3- carene, cryptone, and eugenol) were exclusive to C. zeylanicum and 9 (limonene, eucalyptol, endo-fenchol, Δ-elemene, cyclosativene, 7-epi-sesquithujene, bisabolene, α-calacorene, and cadalene) were exclusive to C. cassia ground cinnamon. Multivariate analysis revealed that only one of the 16 ground cinnamon samples from the Spanish market closely resembled C. zeylanicum, one was a mix of both, and the remaining were identified as C. cassia. 2025-10-22T11:33:32Z 2025-10-22T11:33:32Z 2025-10-22T11:33:32Z 2025-05-15 info:eu-repo/semantics/article Lipan, Leontina, Marina Cano-Lamadrid, Hanán Issa-Issa, Carmen Muñoz, Francisca Hernández, Ángel Carbonell-Barrachina, and Esther Sendra. 2025. “Multivariate Analysis of Chemical Markers to Distinguish ‘Ceylon’ and "Cassia” Cinnamon in the Spanish Market.” Food Chemistry: X 28: 102484. doi: 10.1016/j.fochx.2025.102484 2590-1575 http://hdl.handle.net/20.500.12327/4607 https://doi.org/10.1016/j.fochx.2025.102484 eng Food Chemistry: X FEDER/ / /EU/ / http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess Attribution-NonCommercial-NoDerivatives 4.0 International Elsevier