Originally Posted by ArcLight
That's not correct. They wont add aroma because the volatile aromatic compounds will be boiled off, but they certainly add flavor since you have hops in contact with wort for more than 60 minutes.
If hops can give flavor in 15 minutes, they can give flavor in 60+.
This is simply not true (as many have tried to explain to you). Most flavor-contributing compounds are also destroyed/driven off during the boil. However, you are correct that part of the late additions were traditionally shifted to FWH, but without reading up on the chemistry of FWH, I can't really say how this contributes to flavor or aroma. It may simply be that the alteration in perceived bitterness helps to accentuate or get out of the way of flavor and aroma provided by the remaining late additions, or perhaps the flavor and aroma compounds are able to bind to other compounds during FWH that prevent them from being destroyed or driven off during the subsequent boil.