Attenuated total reflectance Fourier transform (ATR-FTIR) spectroscopy and chemometrics for organic cinnamon evaluation

Organic food consumption has increased significantly over time. This contributes to the increased demand and price of this kind of food. Among the organic products, cinnamon stands out for its characteristic flavor and bioactive compounds. Thus, the work aimed to verify the potentials of attenuated total reflectance Fourier transform mid-infrared spectroscopy (ATR-FT-MIR) coupled with Parallel Factor Analysis (PARAFAC) for evaluation of cinnamon...