The conclusions of the study do push clearly in the direction of usefulness of lagering for a well-conducted fermentation.
<<
The present paper has not focused on volatile sub-
stances; however, it is amply documented that the key entities
such as the esters, sulphur containing molecules, vicinal diketones
and carbonyl substances (such as acetaldehyde) should be con-
trollable by competent fermentation and upstream process prac-
tices (18). For example, there are those that say that lagering is
necessary to remove an undesirable sulphidic character, e.g. that
arising from hydrogen sulphide. However ensuring vigorous fer-
mentation causes this substance to be purged with the fermenta-
tion gases (19). In just the same way entities like diacetyl (6) and
acetaldeyde (18) can be eliminated in the fermenter and without
recourse to lengthy storage periods.
[...]
The present authors contend that, whilst there may be a need
for some brewers to address matters like diacetyl, hydrogen
sulphide, acetaldehyde and perhaps a few other volatile sub-
stances post primary fermentation, it is simply a reflection of them
not having sought to deal with them earlier, or dealt with them
successfully.
>>
Even thought the study did not focus on those volatile substances that lagering is supposed to cure, they clearly state that those are the result of a manufacturing fault, and that lagering would serve as a late remedy to an early mistake. Their case against lagering is therefore not weakened by them not having taken volatile nasties into account, because if those are dealth with effectively during production, then lagering would actually end up being "useless".
They let an open door on the evaluation of possible effects on aging on certain substances such as polyphenols, for the study of which they advocate a future organoleptic analysis.
My personal take on this is that, although very interesting and something I suspected since years, a quantitative or laboratory analysis is nothing more than "interesting", and it becomes a breakthrough in brewing science only when, and if, is it validated by a serious organoleptic analysis. Just like no equation can describe the flight of a butterfly, so no chemical analysis can describe the taste of a beer IMO. Ultimately the proof always is in the pudding.