Toast damp / new wood

[Demy]

Well. I have always toasted my wood and I have always used seasoned and dry wood selecting the heartwood. I happened to toast a seasoned but slightly moist wood once and received more caramel notes ... I even chewed a small piece as proof. This got me thinking ... I would like your opinion on 2 issues .. 1) have you ever toasted damp but seasoned wood? 2) It is common opinion to toast seasoned wood ... but I wonder if the "new" wood loaded with sap can make a contribution of aroma (after roasting) or would it be somehow toxic (some chemistry expert?) Thanks in advance for your views.