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.

In this study, solvent-assisted flavor evaporation coupled with gas chromatography-mass spectrometry, chemometrics, and molecular sensory methods were used to analyze aroma characteristics and origin markers of cinnamon using Ceylon, Luoding, and Fangcheng cinnamon. The results showed that Ceylon cinnamon exhibited more pronounced citrus-like, floral, and sweet notes; Luoding cinnamon displayed a prominent cooling sensation; and Fangcheng cinnamon showed intense spiciness. Among the 110 volatile compounds identified, (E)-cinnamaldehyde, coumarin, cinnamyl alcohol, and octanal were found to be the key aroma contributors common to all three cinnamon samples based on their odor activity values, whereas additional variety-specific aroma contributors were also identified. Eugenol, coumarin, (E)-cinnamaldehyde, and cinnamyl acetate, with both a variable importance in projection >1 and an odor activity value ≥50, were identified as key markers for variety discrimination and aroma contribution. This study provides a framework for the origin identification, quality evaluation, and value-added utilization of cinnamon.