Yeast And Flavoring

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Yes. But more so than that, the temperatures, or how you manage fermentation, can also have a much greater impact.

Pitch rate (the amount of yeast)
Pitch Temp
ferementation temp
post fermentation rest

ALL impact the flavor of the beer in varying extents. Generally, the more stressed the yeast the more esters and phenols it will throw out. Furthermore, yeast are profiled by these esters and phenols which is why there are beer "specific" yeasts.

Some amazing fungus these things are.
 
It has a huge effect on flavor. For instance, if you were to make a Belgian Witbier with American Ale yeast, it would taste quite weird and not have the qualities you are looking for in a Witbier.
 
Absolutely, the type of yeast, the temperature of fermentation, the amount of yeast pitched, and the kinds of sugars being fermented all affect the production of phenols and esters that affect both flavor and aroma. This is what gives beers fermented with Belgian yeast their complex, often spicy character & beers fermented with hefeweizen yeast get their clove & banana flavors. Other yeasts are known for their clean profile, like WLP001, that produce few esters or phenols.
 
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