Abstract
Cinnamon, which has been known for its flavoring and medicinal properties from ancient time, remains one of the most popular flavoring agents used in the food and beverage industry. The name „cinnamon“ correctly refers to the bark of Cinnamomum zeylanicum Blume (Lauraceae), a small evergreen tree native to Sri Lannka [1]. However, other species of the same genus such as C. aromaticum, C. loureiroi and C. burmannii are commonly sold with the label of cinnamon. Even though cinnamaldehyde, the dominant flavoring agent, is the major constituent in all these Cinnamomum species the presence of a toxic compound, coumarin, in some of these species has raised safety concerns. There are no imposed limits of coumarin content in food and beverages in the US, but European countries have set a maximum limit of 2mg/kg for food beverages and 10mg/L for alcoholic beverages [2]. The purpose of this study is to find a possible discriminant method among Cinnamomum species, and to develop an analytical method to quantify the cinnamaldehyde and coumarin content in these species and cinnamon flavored food.
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