“…This has been frequently suggested in ORA studies that identified beeswax [ 9 , 21 , 30 , 44 , 84 ]. A beeswax sealant would benefit vessels meant to store liquids, and correspondingly, beeswax biomarkers were identified in vessel forms related to storage and liquids—jars in this study and amphorae, juglets, flasks and chalices in previous studies [ 24 , 44 , 84 ]. Cooking vessels would likely not receive a beeswax sealant because beeswax melts at 62–65°C [ 15 ], so the sealant would need to be frequently reapplied, and the flavour and texture of the sealant could be undesirably incorporated into the cooked food.…”