I actually remember that too, Jim.
I'm in agreement with what's been said. Everyone perceives the same amounts of these flavors/aromas to different intensities. Fault Finding should be avoided.
I know which off flavors I am extra sensitive to (esp phenolics, acetaldehyde, and to a lesser degree, diacetyl), and which I'm not sensitive to compared to most (oxidation - it needs to be almost like a cardboard box before I start to pick up oxidation). When I find something I'm sensitive to, I try to dial back my reaction/deduction, to the point of omitting faint flaws I can detect but the other judges can't.
I'm not opposed to diacetyl where it fits and I think more importantly, complements as opposed to detracts from the overall flavor balance of the beer. A faint whiff of diacetyl in a lager, while out of place, doesn't immediately push it into the 20's or teens for me. We should all keep in mind the overall presentation, not go flaw hunting.