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 - Zening Wei; Xipan Huo; Xuewei Liu; Mingxuan Li; Wenyi Yan; Tianjie Nie; Huiying Zhang; Haitao Chen; Baoguo Sun (Food Research International, 2026)