John J. Palmer How to Brew 2006 page 71
"Interestingly enough, that also seems to be the consensus of Ron Cooper and The Strand Brewers club of Redondo Beach, California, in the 'For Geeks Only' section of the March/April 2004 issue of Zymurgy magazine. In the article 'Oxygen and Hydrogen Peroxide in Beer,' they brewed twenty-three batches of various beers, using shaking/pouring, air pumps, oxygen tank, and hydrogen peroxide. Why they could not make any definitive conclusions, competition results for the various beers indicated that the oxygen tank beers 'seemed thinner or washed out, like smaller beers.' Malt and hobp flavors seemed reduced. This perception was even greater in the hydrogen peroxide-treated batch (5 milliliters per 5 gallons), where a 47 IBU IPA was judged 'thin and estery,' 'not much hop,' 'sweet and insipid.' All of the beers had fermented well with good attenuation; the shortcomings may be due to an oxidized wort, as opposed to an aerated one."