The use of cinnamon as a spice and flavoring 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, other “cinnamon” species, C. cassia, C. loureiroi, and C. burmannii, commonly known as cassia, are also marketed as cinnamon. In the present study, coumarin
and other marker compounds indicative of “cinnamon” were analyzed using DART-QTOF-MS.
This method involved the use of [M+H]+ ions in positive mode in addition to Principal Component Analysis (PCA) using Mass
Profiler Professional software to visualize several samples for quality and to discriminate
“true cinnamon” from other Cinnamomum species using the accurate mass capabilities of QTOF-MS.
