Cassia Cinnamon as a Source of Coumarin in Cinnamon-Flavored Food and Food Supplements in the United States

• Published in: Journal of agricultural and food chemistry Vol. 61; no. 18; pp. 4470 - 4476
• Main Authors: Wang, Yan-Hong, Avula, Bharathi, Nanayakkara, N. P. Dhammika, Zhao, Jianping, Khan, Ikhlas A
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 08.05.2013
• Subjects: 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
• ISSN: 0021-8561; 1520-5118; 1520-5118
• DOI: 10.1021/jf4005862

Coumarin as an additive or as a constituent of tonka beans or tonka extracts is banned from food in the United States due to its potentially adverse side effects. However, coumarin in food from other natural ingredients is not regulated. “True Cinnamon” refers to the dried inner bark of Cinnamomum v...