Differentiating True and False Cinnamon: Exploring Multiple Approaches for Discrimination

Abstract

This study presents a comprehensive literature review that investigates the distinctions between true and false cinnamon. Given the intricate compositions of essential oils (EOs), various discrimination approaches were explored to ensure quality, safety, and authenticity, thereby establishing consumer confidence. Through the utilization of physical-chemical and instrumental analyses, the purity of EOs was evaluated via qualitative and quantitative assessments, enabling the identification of constituents or compounds within the oils. Consequently, a diverse array of techniques has been documented, encompassing organoleptic, physical, chemical, and instrumental methodologies, such as spectroscopic and chromatographic methods. Electronic noses (e-noses) exhibit significant potential for identifying cinnamon adulteration, presenting a rapid, non-destructive, and cost-effective approach. Leveraging their capability to detect and analyze volatile organic compound (VOC) profiles, e-noses can contribute to ensuring authenticity and quality in the food and fragrance industries. Continued research and development efforts in this domain will assuredly augment the capacities of this promising avenue, which is the utilization of Artificial Intelligence (AI) and Machine Learning (ML) algorithms in conjunction with spectroscopic data to combat cinnamon adulteration.

Keywords: authenticity; discrimination; food industry; instrumental analysis; physical–chemical analysis; quality assurance.

Figure 1

Number of annual peer-reviewed publications related to cinnamon.

Figure 2

Parts of cinnamon and its main constituents.

Figure 3

Comparison of detection methods for compounds and cinnamon adulterations.

Figure 4

Similarity between the human olfactory system and the electronic nose.