Very salutary, Thad, and the summary on that study gives the key, together with thoughts expressed here and in the older thread, why bourbon flavor isn't what it "was". It is because circa-125 proof entry clearly gives less flavor development than the 110 standard that existed at the time. This is because water is more effective as a solvent of barrel qualities than alcohol.
And, for those who now distill out higher than the 130 proof practical maximum at the time, they are starting with a milder (in flavor) spirit to begin with.
Result: the bourbon won't have the same flavor qualities as when lower entry and lower distilling-out proof were used. Now, some of the latter may have been considered undesireable - wet sheepdog and all that rough stuff you can get in young distillate - but you can age out the latter to a unique and desireable flavor profile that the "bland" stuff can never attain. You can age the latter longer to compensate but the cat is out of the bag so to speak, the spirit will become more woody and sweet but you don't have the same range of secondary constituents - higher alcohols, aldehydes, acids, esters - that you had when they distilled out to a bit over 100 and entered as is or very nearly.