Yes. As I’ve written before, changing the starting material also changes the chemical composition of the final product, as more or less sugars, different qualieties of sugars… And the same applies on polyphenols. Food post-treatment is even much more important if you want to assess differences among apparently similar foods. So, consider the maturing process (dried fruits are intended to be conserved, not consumed fresh, and they change) or addition of other substances (flavors, sweeteners, preservatives, etc.)
Actually the discussion becomes very complex if we try to investigate on the taste of foods and its relation with food processing. I’m not going into details here, but I just want to say that in the case of dried fruit, polysaccarides (especially pectins in fruit) form a kind of mesh in which other substances get trapped. This acts as a mask for some flavors or simply makes those flavors to dissolve slower and differently among them, in a way that we can sense them in different instants during tasting, thus intriguing even more the complexity of that food.
