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.
- J. Yasmin, M.R. Ahmed, S. Lohumi, C. Wakholi, H. Lee, C. Mo, B.-K. Cho, Corresponding author: email@example.com, Quality Assurance and Safety of Crops & Foods: 11 (3)- Pages: 257 – 267 (25 April, 2019). “Rapid authentication measurement of cinnamon powder using FT-NIR and FT-IR spectroscopic techniques”. Retrieved from Wageningen Academic Publishers, wageningenacademic.com