RSSL launches coumarin test

Reading Scientific Services Ltd (RSSL) has launched a new service to test for coumarin using a  validated gas chromatography - mass spectrometry method.  The limit of quantification is established as 0.5 mg/kg, which is well below the 2 mg/kg limit set for coumarin in foods and beverages by the EU Flavouring Directive 88/388/EEC.  Limits for coumarin have also been set at  10 mg/kg for certain types of caramel, 50 mg/kg in chewing gum and 10 mg/kg in alcoholic beverages.

Coumarin is a naturally occurring flavouring compound which is present in some essential oils including cassia leaf oil, cinnamon leaf and bark oils, lavender oil and peppermint oil.  It is also found in small amounts in certain fruits, green tea and vegetables including chicory.  Coumarin is known to damage the livers of rodents and according to the World Health Organisation (1995) there have also been isolated incidents of liver toxicity in humans.

The main source of coumarin in the diet is cinnamon.  However, the name 'cinnamon' is correctly used to refer to Ceylon cinnamon.  Other plant species, such as cassia, are sometimes sold with the label of cinnamon, and because of its cheaper price, cassia is replacing true cinnamon in the European food market.  Several European health agencies have recently warned against consuming high amounts of cassia due to its high content of coumarin.

RSSL's new service will assist food companies to keep products within the safety limit set by the EU, and will help in the authentication of Ceylon cinnamon.