It's not really the pressure that effects yeast health and ester formation; it's the amount of dissolved CO2 in solution, which is itself affected by the pressure build-up. Around 29 psi, CO2 absorption is doubled, which decreases ester formation by approximately 50%. Around 35 psi of pressure, yeast will begin to die. However, Chris White has stated (on air interviews, can't find in print/publication) that they've measured decreased ester formation in as little as 1-2 psi environment. With regards to a human taste threshold, this is generally not a large factor or something you can pick out.
As has already been said, the pressure differential is negligible with respect to the airlock and a carboy or bucket with generalized yeast strains. However, it can be a factor of consideration on a much larger, professional level. There's lots of discussion about having strains such as the Ringwood yeast benefiting greatly from
reduced head pressure.
Not a super recent publication, but some info is found
here and more on yeast and ester production
here.
No pressure is allowed to build up inside your bucket/carboy.... because it escapes out your airlock. Built-up pressure in a fermentation vessel that is not rated for pressure results in blown lids.
Negligible, like I said, but with a 1" water column in an airlock, a pressure of around 0.036 psi still builds up. Super nitpicky, I know.
You'll find that a lot of these "things that I heard" are often out of context or barely understood by the folks who might repeat them.
To say that Chris White and the other scientists who have studied and published information on this topic "barely understands" these things is pretty insulting, if you ask me. I know Chris has talked about pressure build-up and yeast health rather frequently.