Cassia Cinnamon as a Source of Coumarin in Cinnamon-Flavored Food and Food Supplements in the United States - Wang, Yan-Hong; Avula, Bharathi; Nanayakkara, N. P. Dhammika; Zhao, Jianping; Khan, Ikhlas A (Journal of agricultural and food chemistry, 2013)
Keywords: Acrolein - analogs & derivatives; Acrolein - chemistry; adverse effects; Aroma and flavouring agent industries; bark; beans; Biological and medical sciences; Cassia; Cassia - chemistry; China; Chromatography, High Pressure Liquid; Cinnamates - chemistry; Cinnamomum verum; Cinnamomum zeylanicum - chemistry; Cinnamomum zeylanicum - classification; cinnamon; coumarin; Coumarins - chemistry; Dietary Supplements; Eugenol - chemistry; Food Analysis; Food Handling; Food industries; foods; Fundamental and applied biological sciences. Psychology; Indonesia; ingredients; Limit of Detection; Propanols - chemistry; Reproducibility of Results; Research and development. New food products, dietetic foods and beverages; Sri Lanka; United States; Vietnam; United States; North America; America; Vietnam; Sri Lanka; China; Indonesia; cinnamon; coumarin; C. cassia; UPLC-UV-MS; Cinnamomum verum; cassia; C. loureiroi; cinnamaldehyde; C. burmannii; C; Spice; loureiroi; Cinnamon; Coumarin; Flavor; burmannii; Food supplement