“…Moreover, HPLC methods, in combination with pattern 0308-8146/$ -see front matter Ó 2011 Elsevier Ltd. All rights reserved. doi:10.1016/j.foodchem.2011.01.011 analysis, have been used to successfully classify and discriminate different herbs (Feng et al, 2001;Zhang et al, 2005;Wan, Yang, Li, Wang, & Cui, 2006). Although many previous studies have reported on the quality of cinnamon using TLC, GC-MS, HPLC, or pattern analysis (Gong, Liang, Xu, & Chau, 2001;Gong, Liang, & Fung, 2004;Ross, 1976;Wen, Huang, & Liu, 1992;Zhu, Liu, Luo, & Bu, 1996;), to the best of our knowledge, we are the first to comparatively study CB and CT using discriminant analysis.…”