Authentication of true cinnamon (Cinnamon verum) utilising direct analysis in real time (DART)-QToF-MS.

@article{Avula2015AuthenticationOT,
  title={Authentication of true cinnamon (Cinnamon verum) utilising direct analysis in real time (DART)-QToF-MS.},
  author={Bharathi Avula and Troy J. Smillie and Yanhong Wang and Jerry Zweigenbaum and Ikhlas Ahmad Khan},
  journal={Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment},
  year={2015},
  volume={32 1},
  pages={
          1-8
        }
}
The use of cinnamon as a spice and flavouring agent is widespread throughout the world. Many different species of plants are commonly referred to as 'cinnamon'. 'True cinnamon' refers to the dried inner bark of Cinnamomum verum J. S. Presl (syn. C. zeylanicum) (Lauraceae). Other 'cinnamon' species, C. cassia (Nees & T. Nees) J. Presl (syn. C. aromaticum Nees) (Chinese cassia), C. loureiroi Nees (Saigon cassia), and C. burmannii (Nees & T. Nees) Blume (Indonesian cassia), commonly known as… CONTINUE READING