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.
The authors distinguish C (charred interior), P (thermally modified and penetrated wood), R (red-line boundary), and O (outer wood). Red-line location varies within and across staves, so anatomical sampling is not a fixed universal depth. Five staves per treatment and two ten-year barrels do not make every measured subsample an independent barrel. The five-year comparison held rye, whereas six- and ten-year samples involved bourbon.
pp.2,10; Fig.1; supplementary Fig. S1
pp.2,10; Fig.1; supplementary Fig. S1
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.
No access › No access
Evidence
Paraphrase, not a direct quotation.
The authors distinguish C (charred interior), P (thermally modified and penetrated wood), R (red-line boundary), and O (outer wood). Red-line location varies within and across staves, so anatomical sampling is not a fixed universal depth. Five staves per treatment and two ten-year barrels do not make every measured subsample an independent barrel. The five-year comparison held rye, whereas six- and ten-year samples involved bourbon.
Location and context
pp.2,10; Fig.1; supplementary Fig. S1. 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.