Development of a New FT-Raman Method for the Investigation of Cinnamon Authenticity

The price of Cinnamomum verum (Ceylon cinnamon) is higher than that of other cinnamon varieties known as cassia cinnamon and/or Cinnamon camphora, which can trigger fraudsters to perform partial or total substitution of the former by the latter types, especially in ground cinnamon products. In addition, substitution of cinnamon bark by different parts of the plant (e.g., root, leaves) and/or introduction of inorganic matter in any cinnamon variety can also occur, increasing the overall risk of fraud related to spices, which are among the most vulnerable food commodities. This work reports the development of a novel Fourier transform (FT) Raman spectroscopic method combined with principal component analysis (PCA) applied to ground cinnamon, as an analytical tool to detect suspicious samples related to the aforementioned fraudulent practices. The findings of this new analytical approach were supported by published results from experiments on these samples using confirmatory techniques, such as X-Ray Fluorescence (XRF) and Gas Chromatography–Mass Spectrometry (GC-MS), cited in this paper.