GC-MS Reveals Aroma Markers of Three Cinnamons

In a study by researchers at Beijing Technology and Business University (China), scientists set out to understand what gives three types of cinnamon (Ceylon, Luoding, and Fangcheng) their distinctive aromas and how to tell where each one comes from. To do this, they gently extracted the scent compounds from the cinnamon, identified them using lab equipment that separates and analyses chemicals, and combined the results with data analysis and sensory testing to link specific compounds to the smells people notice.A paper based on this study was published in the journal Food Research International, whose authors wrote, “This study established comprehensive aroma and chemical profiles of cinnamon, providing a theoretical basis for quality evaluation, origin discrimination, and high-value utilization.”¹

What Do We Already Know About Cinnamon's Aroma, and What's Missing?

Cinnamon comes from the dried bark of trees in the Cinnamomum family, which includes around 250 species. It's one of the oldest and most popular spices in the world, used both as a food and a traditional remedy, and its warm, spicy, mellow scent makes it a favorite in cooking, drinks, and perfumes. Its aroma and quality vary depending on where it's grown. The two most commercially important types are Ceylon cinnamon and Chinese cinnamon. Ceylon cinnamon comes from Sri Lanka and is often called "true cinnamon." It has a delicate, very sweet aroma and is considered the premium variety. Chinese cinnamon is grown mainly in the Guangxi and Guangdong provinces, home to two well-known types: Luoding cinnamon and Fangcheng cinnamon, both officially recognized for their regional origin. Because of this, both areas are known as the "hometown of Chinese cinnamon." Compared with Ceylon cinnamon, Chinese cinnamon has a much stronger, spicier scent.^1-3

Aroma is one of the most important qualities of any spice and plays a big part in whether people enjoy it. A spice's scent comes mainly from tiny compounds that easily evaporate into the air and reach our noses. In recent years, several studies have looked at the scent compounds in cinnamon, finding that two groups of compounds, terpenes and aldehydes, make up the bulk of its aroma.^4,5 The authors of the study, however, write that “ most studies remain confined to volatile profiling and lack systematic investigations that integrate key aroma-active components with sensory attributes. Furthermore, the impact of geographical origin on the aroma characteristics of cinnamon remains underexplored.”¹

What Makes Each Type of Cinnamon Smell Different?

The researchers report that their study found that each type of cinnamon has its own distinct character. Ceylon cinnamon had stronger citrusy, floral, and sweet notes, Luoding cinnamon stood out for its cooling, fresh sensation, and Fangcheng cinnamon was the spiciest. Out of 110 scent compounds the researchers identified, four were found to be the main sources of aroma shared by all three types: cinnamaldehyde (the compound that gives cinnamon its classic smell), coumarin, cinnamyl alcohol, and octanal. Each variety also had its own additional compounds that shaped its unique scent. Four compounds in particular, eugenol, coumarin, cinnamaldehyde, and cinnamyl acetate, proved to be both strong contributors to aroma and useful markers for telling the varieties apart.¹

“In summary,” conclude the authors of the paper,¹ “combining OPLS–DA based on the complete volatile compound profile with OAV-based aroma profiling comprehensively characterized the aroma profiles of the three cinnamon samples and identified reliable discriminative markers. These findings provide a scientific basis for the quality evaluation, authenticity identification, and high-value processing of cinnamon.”

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References

1. Wei, Z.; Huo, X.; Liu, X. et al. Comparative Characterization of Key Aroma-active Compounds in Chinese Cinnamon (Cinnamomum cassia) from Different Regions and Ceylon Cinnamon (Cinnamomum verum) Using Multivariate Statistical Analyses and Molecular Sensory Scientific Approaches. Food Res Int. 2026, 244, 120572. DOI: 10.1016/j.foodres.2026.120572
2. Pages-Rebull, J.; Perez-Rafols, C.; Serrano, N. et al. Analytical Methods for Cinnamon Authentication. Trends Food Sci. Technol. 2024, 146,104388. DOI: 10.1016/j.tifs.2024.104388
3. Lipan, L.; Cano-Lamadrid, M.; Issa-Issa, H. et al. Multivariate Analysis of Chemical Markers to Distinguish "Ceylon" and "Cassia" Cinnamon in the Spanish Market. Food Chem X 2025, 28, 102484. DOI: 10.1016/j.fochx.2025.102484
4. Tang, P.; Wang, L. Q.; Zhao, Q. et al. Characterization of Key Aroma Compounds and Relationship Between Aroma Compounds and Sensory Attributes in Different Quality of High Temperature Daqu. LWT Food Sci. Technol.2024, 194, 115801. DOI: 10.1016/j.lwt.2024.115801
5. Pan, Y.; Qiao, L.; Liu, S. et al. Explorative Study on Volatile Organic Compounds of Cinnamon Based on GC-IMS. Metabolites 2024, 14 (5), 274. DOI: 10.3390/metabo14050274