I whirlpool for 10-20 minutes with a pump starting 3 minutes before flameout. Then I let it sit for another 5-10 minutes. The spin is quite vigorous, and I never notice any normal HSA-associated traits.
In fact, whilrpool additions beers have spectacular aroma, even when dryhops fade. I would credit leaving hops steeping in a hot whirlpool after flameout. Also, its leave a huge trub cone behind, but I don't think that has anything to do with the hops long-term aroma.