Anyone ever do oak powder bench trials?

[Norton]

Recently I've been reading up on The benefits of adding oak powder during primary fermentation. My understanding is that oak powder during fermentation will not add much, if any, oak taste to the end product but it will improve mouth feel and stabilize color. But I am also wondering if the type of oak powder used matters much. So if anyone has already done any testing for comparison purposes using, for example French versus American oak powder, toasted versus non-toasted etc. I would appreciate getting your thoughts.