Anonymous Modernist 12563

I understand with wine, aerating it rounds out the tannins etc. But what about just adding O2 to a juice or a sauce. Is there any real advantage?

Anyone know the benefits to infusing oxygen into foods? There is this O-Pal oxygen machine now being funded on Indiegogo and It sounds interesting. http://www.indiegogo.com/O-Pal I wonder what it would actually do to the taste of foods? Would added Oxygen make say a truffle sauce more flavourful?