- Quantification of flavoring constituents in cinnamon: high variation of coumarin in cassia bark from the German retail market and in authentic samples from indonesiaFriederike Woehrlin
Federal Institute for Risk Assessment, Thielallee 88 92, 14195 Berlin, Germany
J Agric Food Chem 58:10568-75. 2010..Interestingly, a high variation was observed in one of the trees, whereas no coumarin was detected in the samples of two other trees. In conclusion, coumarin levels in cassia cinnamon can vary widely even within a single tree...