Editing Cinnamon (section)

===Flavour, aroma and taste===
The flavour of cinnamon is due to the aromatic essential oils that makes up 0.5 to 1% of its composition. 

Cinnamon bark can be macerated, then extracted in 80% ethanol, to a tincture.<ref name="2018E&ES..130a2049W">{{cite journal |last1=Waty |first1=Syahdiana |last2=Suryanto |first2=Dwi |title=Antibacterial activity of cinnamon ethanol extract ( cinnamomum burmannii ) and its application as a mouthwash to inhibit streptococcus growth |journal=IOP Conference Series: Earth and Environmental Science |date=March 2018 |volume=130 |issue=1 |pages=012049 |doi=10.1088/1755-1315/130/1/012049 |bibcode=2018E&ES..130a2049W |s2cid=103168750 |doi-access=free }}</ref>

Cinnamon essential oil can be prepared by roughly pounding the bark, [[macerating]] it in sea water, and then quickly [[distilling]] the whole. It is of a golden-yellow colour, with the characteristic odour of cinnamon and a very hot aromatic taste. 

''Cinnamon oil nanoemulsion'' can be made with [[polysorbate 80]], cinnamon essential oil, and water, by ultrasonic emulsification.<ref name="s41598-021-85375-3">{{cite journal |last1=Jeong |first1=Yeo-Jin |last2=Kim |first2=Hee-Eun |last3=Han |first3=Su-Jin |last4=Choi |first4=Jun-Seon |title=Antibacterial and antibiofilm activities of cinnamon essential oil nanoemulsion against multi-species oral biofilms |journal=Scientific Reports |date=15 March 2021 |volume=11 |issue=1 |pages=5911 |doi=10.1038/s41598-021-85375-3 |pmid=33723345 |pmc=7971021 |bibcode=2021NatSR..11.5911J |language=en |issn=2045-2322}}</ref><ref name="fsn3.1946">{{cite journal |last1=Fattahi |first1=Reza |last2=Ghanbarzadeh |first2=Babak |last3=Dehghannya |first3=Jalal |last4=Hosseini |first4=Mohammadyar |last5=Falcone |first5=Pasquale M. |title=The effect of Macro and Nano-emulsions of cinnamon essential oil on the properties of edible active films |journal=Food Science & Nutrition |date=December 2020 |volume=8 |issue=12 |pages=6568–6579 |doi=10.1002/fsn3.1946 |pmid=33312541 |pmc=7723223 |language=en |issn=2048-7177}}</ref>

''Cinnamon oil macroemulsion'' can be made with a dispersing emulsifying homogenizer.<ref name="fsn3.1946"/><ref name="homogenizers/ultra-turrax-t-25">{{cite web |title=Ultra-Turrax® T 25 |url=https://homogenizers.net/products/ultra-turrax-t-25 |website=Homogenizers.net |access-date=19 May 2023}}</ref>

The pungent taste and scent come from cinnamaldehyde, about 90% of the [[essential oil]] from cinnamon bark.<ref>{{Cite web|url=https://pubchem.ncbi.nlm.nih.gov/compound/637511|title=Cinnamaldehyde|last=PubChem|website=pubchem.ncbi.nlm.nih.gov|language=en|access-date=2019-10-18|archive-date=9 October 2020|archive-url=https://web.archive.org/web/20201009015010/https://pubchem.ncbi.nlm.nih.gov/compound/637511|url-status=live}}</ref> Cinnamaldehyde decomposes, in high humidity and high temperatures, to [[styrene]],<ref>{{Cite web|title=High daily intakes of cinnamon: Health risk cannot be ruled out|archive-url=https://web.archive.org/web/20220307202919/https://www.bfr.bund.de/cm/349/high_daily_intakes_of_cinnamon_health_risk_cannot_be_ruled_out.pdf|url=https://www.bfr.bund.de/cm/349/high_daily_intakes_of_cinnamon_health_risk_cannot_be_ruled_out.pdf|publisher=[[Federal Institute for Risk Assessment]] (BfR)|date=18 August 2006|access-date=20 May 2022|url-status=live|archive-date=7 March 2022}}</ref> and, by reaction with oxygen as it ages, it darkens in colour and forms resinous compounds.<ref name="EB1911"/><ref>{{Cite journal|last1=Yokomi|first1=Naoka|last2=Ito|first2=Michiho|date=1 July 2009|title=Influence of composition upon the variety of tastes in Cinnamomi cortex|journal=Journal of Natural Medicines|volume=63|issue=3|pages=261–266|doi=10.1007/s11418-009-0326-8|issn=1861-0293|pmid=19291358|s2cid=9792599}}</ref>

Cinnamon constituents include some 80 [[aromatic compounds]],<ref>{{cite journal|pmid=21929331|year=2011|last1=Jayaprakasha|first1=G. K.|title=Chemistry, biogenesis, and biological activities of Cinnamomum zeylanicum|journal=Critical Reviews in Food Science and Nutrition|volume=51|issue=6|pages=547–62|last2=Rao|first2=L. J.|doi=10.1080/10408391003699550|s2cid=34530542}}</ref> including eugenol, found in the oil from leaves or bark of cinnamon trees.<ref>{{cite web|url=https://toxnet.nlm.nih.gov/cgi-bin/sis/search/r?dbs+hsdb:@term+@rn+@rel+8007-80-5|title=Oil of cinnamon|publisher=[[Toxicology Data Network]] (TOXNET)|date=6 August 2002|access-date=29 November 2016}}</ref>

====Alcohol flavorant====
Cinnamon is used as a flavoring in [[cinnamon liqueur]],<ref>{{Cite news|url=http://www.thedailymeal.com/11-cinnamon-flavored-liquors-holidays/121613|title=11 Cinnamon-Flavored Liquors for the Holidays|last=Willard|first=Haley|date=16 Dec 2013|website=[[The Daily Meal]]|access-date=17 April 2017|url-status=live|archive-url=https://web.archive.org/web/20180119120045/https://www.thedailymeal.com/11-cinnamon-flavored-liquors-holidays/121613|archive-date=2018-01-19}}</ref> such as cinnamon-flavored [[whiskey]] in the United States, and {{transliteration|el|[[rakomelo]]}}, a cinnamon brandy in Greece.