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Section "Flavour, aroma, and taste" is confusing[edit]

The section "Flavour, aroma, and taste" is confusing and needs clarification. When it says "The flavour of cinnamon is due to an aromatic essential oil that makes up 0.5 to 1% of its composition.", what is understood is, that cinnamon tastes like it does due to the aromatic essential oil it contains, which is fine so far, but then it continues with that: "This essential oil is prepared by roughly pounding the bark, macerating it in sea water, and then quickly distilling the whole.", which raises the impression that first you take unprocessed cinnamon barks, and then you destilate it's aromatic essential oil out, and then you ground the cinnamon and put the aromatic essential oil back in it after it has been grounded. That by no way happens like that ! And the german article of cinnamon also doesn't support that impression. The english cinnamon article needs a clear technical distinction between spice cinnamon and why it tastes like it does, and then in a seperated section cinnamon and it's flavor/aroma/etc. in other applications as spice, in order to avoid the displayed misunderstanding, which is generated by the current state of said article section.

"unsigned" (21 December 2016)

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Agree with your thrust. Four years later it seems unimproved. Not only is that section vague, oversimplified & misleading, but it's self-contradictory. It looks like a spice guy and a chemist co-wrote the article, but the chemist utterly dominates. It gives the impression that cinnamaldehyd is the flavor of the spice. False. Cinnamaldehyd is the flavor of the bright "red-hot" hard candies called cinnamon. ...and cheap cinnamon oil.
I say, "It gives the impression," because technically the text is so vague, there are no technical falsehoods (that are obvious). (Vagueness is a typical problem of those who fear errors more than they prefer research.)
All of the above is counteracted by the true last sentence: "Cinnamon constituents include some 80 aromatic compounds,[36] including eugenol found in the oil from leaves or bark of cinnamon trees.[37]" Also by the many cinnamon spice reviews which reject any spice with the simple, empty red-hot candy taste. Also, many other characteristics are ignored. For example, Ceylon is often rated best uncooked, but loses flavor when cooked. Cheap Saigon often wins contests. IMO, that section should be the heart and soul of this article. The dollars are. ("Encyclopedic" does NOT mean dead, dry & dusty.)
--2602:306:CFCE:1EE0:E9D0:9FDE:DA53:163D (talk) 17:47, 24 May 2020 (UTC) Just Saying

Missing translation to Italian link[edit]

There's an Italian version of this page but it's not linked in the left menu. I have no idea how to fix that. Atcold (talk) 20:39, 6 April 2019 (UTC)

Diabetes and lipid-lowering research[edit]

A clinical trial published in 2003 (Khan et al) reported significant lowering of fasting blood sugar and HbA1c and lipids. Subsequent clinical trials presented mixed results. Reviews of the literature generally concluded that the evidence was insufficient to support any health benefits claims, especially as the trials were not of a length that could measure clinical consequences of the reported lowering of fasting sugar, HbA1c or total cholesterol. David notMD (talk) 14:31, 17 October 2019 (UTC)