I didn't watch the video, but assuming they used a mass spectrometer, the end result will be identical to the real thing, anyone tasting otherwise is deluding themselves.
So there may be other nonvolatile compounds which nevertheless impact the flavour profile. While a lot of flavour is in your nose, not all of it is...
I'm pretty sure other types of mass spectrometers can though, correct?
Same with perfume knock-offs
Spectrometer doesn’t tell you quantities, mixes, what have you.
You can emulate 90% of the first smell but never in life you can replicate entire bouquet, aftersmell, propriety molecules, etc.
No doubt you're correct but it only takes one compound in trace amounts whose odor can be detected in parts per million to throw out a seemingly identical comparison done with spectroscopy.
Right, calibration is everything but sometimes that's damn hard to achieve. Also, here we're dealing with natural substances (at least some are like cola leaves). It's not hard to imagine there'd be thousands of organic molecules involved albeit most of them in minute amounts.
It just so happens that everything in beer that can go wrong and hurt you (any sooner than cancer) creates a distinct aftertaste and you can learn to avoid it rather easily.
The only exception of course is if you use poisonous ingredients in the first place.