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.