Does a traditional "flavor addition" (like at 10-20 minutes) actually give you more flavor than an "aroma addition" (like 5-flameout) or is the "flavor addition" just giving you less aroma because more of the most volatile essential oils are being boiled off but the more stable flavor compounds are sticking around? If you're just getting less aroma but the same amount of flavor (or actually less flavor because the more stable flavor compounds are still being boiled off, just more slowly) then what's the point of doing any flavor/aroma addition before flameout in a beer like an IPA? Does boiling the hops for 10-20 minutes enhance the flavor in some way? It seems like to maximize the flavor and aroma you would add only at flameout. Am I missing something? What do you all think?