Some flavors don't age as well as most. Another thing to consider is every time you open a bottle some flavor molecules will escape. If you look around next door there are some posts about this.
If you are using the cinnamon in a sweeter mix Capella cinnamon sugar might hit the spot. I like it, it's a softer cinnamon that almost just laces throughout the mix. I do use it low, 0.7-2% playing around with caramel cheesecake mixes.
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