I have to say that I don't know how much any one of the strike water preboil with mash water adjustments and mash process steps aids in the flavor profile, but I certainly believe that the combined processes have improved the flavor profile in the end for my paler beers. I was simply commenting that the aromatics are not escaping during the mash in a very perceptible way. I have applied the same techniques to other styles with a little less significant improvement to my palate, but improvement in any event. There are adjustments that arise with the process, such as lighter colored wort that I perceive to be a result of lower oxygen intrusion pre-boil and gentler boiling. Again, I cannot quantify the differences, because I have not done side by side blind triangle tests on these things - I could be biased and I readily admit that, but for my money, I am going with the preservationists on this one.