Flavor effect from aging

In rat models of acute inflammation and chronic arthritic inflammation, oral administration of extracts (alcohol and supercritical fluid) of wild, green celery seed suppressed NSAID-and ethanol-induced gastric injury, whereas against ibuprofen-induced gastrotoxicity, most commercial flavorant celery seed oils (derived from aged, brown seeds) were inactive. A similar outcome was found from celery seed products in a rat model of polyarthritis, some being effective anti-inflammatories (notably one made from wild, green seeds), whereas the majority were ineffective. ... 

Another new class of beers emerging, as well as an understanding of early traditional wooden and cask-aged beers, will require sensory studies based on the effect of the microflora present in such barrels. This topic involves understanding a unique set of flavor notes derived also from the wood itself. New flavor wheels describing wood-and barrel-aged flavors are available, and a lot of current research into the production of such beers is underway. Sensory programs as described in Part 2 can be initiated to study these unique beer styles. 

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