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Located practitioner rationale, not an experimental demonstration of retention. The accompanying osmosis/diffusion explanation is imprecise. This passage alone does not establish controlled experimental design; see257–258and279.
The discussion compares extraction approaches in practical beverage experiments.
Richardson presents room-temperature citrus-peel extraction as an option for avoiding heat-related changes to desired aroma compounds.
PDF sheet 162
Room-temperature flavor extraction
Fresh sequential reading and full-page survey completed. PDF162 supports the bounded paraphrase; no retention assay or whiskey transfer experiment reported.
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