I think there's flavor infused through a 30min hop addition, but most if not all of the volatile oils that aide in aroma are boiled off. I think the aroma/flavor ratio decreases as the amount of time the hops are exposed to the boiling wort increases. In other words, hop aroma increases and hop flavor decreases as the hops spend less time in the boiling wort and visa-versa.
I also think a very strong dank hop aroma can enhance the perceived intensity of hop flavor. This is the aroma that can be achieved by large flame out and dry hop additions.
Of course, this is not reasonably scientific but based on my experiences.