Maturation and flavor chemistry; quantitative discrepancy boundaries must travel with any reused claim.
Full article, supplementary document and workbook read. Source-specific paraphrase with analytical limitations, not independent corroboration.
TFA and sulfuric-acid hydrolysis give different neutral-sugar quantities and statistical contrasts. TFA did not show a significant new-C versus new-O total-sugar difference; sulfuric analysis did. Subsequent aging effects depend on assay and contrast. These are hydrolyzed alcohol-insoluble wood measurements, not ready-to-drink whiskey sweetness. The authors discuss incomplete TFA hydrolysis and acid-driven sugar degradation as methodological explanations.
pp.4-7,9-10; Figs.5-6; supplementary Tables S2-S3 and Figs. S4-S5
pp.4-7,9-10; Figs.5-6; supplementary Tables S2-S3 and Figs. S4-S5
Checked against complete source package. Recomputed means use supplied numeric observations only; missing dashes remain missing. No claims about unprovided raw assays or sensory outcomes.
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Evidence
Paraphrase, not a direct quotation.
TFA and sulfuric-acid hydrolysis give different neutral-sugar quantities and statistical contrasts. TFA did not show a significant new-C versus new-O total-sugar difference; sulfuric analysis did. Subsequent aging effects depend on assay and contrast. These are hydrolyzed alcohol-insoluble wood measurements, not ready-to-drink whiskey sweetness. The authors discuss incomplete TFA hydrolysis and acid-driven sugar degradation as methodological explanations.
Location and context
pp.4-7,9-10; Figs.5-6; supplementary Tables S2-S3 and Figs. S4-S5. Article pages use the PDF page numbering; supplementary tables and workbook cells refer to their own files.
Annotation
Use for maturation and flavor chemistry. Preserve the distinction between the authors' reported results and our calculation or methodological assessment. This is not sensory evidence.
Verification checklist