The flavorists don't necessarily want to replicate the aroma. For example, if a fruit has a strong sulfur taste, they may try to eliminate that while preserving desirable characteristics.
[...] "When you're creating a flavor it's not a photograph," [Dawn] Streich said. "It's like an artists' rendition of what they see."
— From Looking for a Lemon 'Wow' -- International flavorists converge on UCR citrus groves at The Press-Enterprise, about a group of Givaudan flavorists smelling and tasting citrus at a grove owned by the University of California, Riverside.