Cinnamon is in high demand worldwide, with Ceylon cinnamon or true cinnamon (Cinnamon verum) the most sought-after and higher priced variety. It is therefore tempting to “cut” Ceylon cinnamon with cheaper cassia cinnamon. Previous detection methods for such adulterations included HPLC testing or DNA barcoding, which was time consuming and could only be applied by experts. New FT-NIR (Fourier transform near-infrared) and FTIR (Fourier transform infrared) spectroscopic methods in combination with multivariate analysis enable quick detection of cinnamon adulteration.
Susanne Kuehne joined Decernis in 2016 as senior manager, business development. She has 20+ years of experience in the chemicals, plastics, coatings and beverage spaces. Kuehne is located at the Washington, D.C. office, but is originally from the Stuttgart, Germany area. She studied chemistry and business in Germany, then worked for Grace GmbH in Worms, Germany before moving to the United States in 2000. She worked for Grace in the United States before joining the beverage industry for eight years. Kuehne’s focus is food contact and chemical industry clients world-wide, across the multiple disciplines Decernis covers.
Kuehne holds a Dipl.-Ing (FH) Farbe/Chemie from Fachhochschule fuer Druck, Stuttgart, and a Dipl.-Betriebswirt (FH) from AKAD Fachhochschule, Lahr.