Sensitivities are just part of a person's makeup. I am so sensitive to clove that for the longest time I avoided any slightly phenolic yeasts or beers made with them, but after a few years, I overcame it with a liberal amount of high end commercial saisons….I still get the yips on many super heavy clove and banana hefeweizens, but that might be my next hurdle. Some might say, why punish yourself, but I kind of look at it as trying to overcome a negative bias that allows me personally to experience what others see in a favorite. Even when I can't come to fully appreciate it for my own enjoyment, I can appreciate what others find enjoyable. (I avoid making extremely hopped styles for the same reason - tough on my palate, but I have had enough NEIPA's to appreciate what others enjoy in them)
As to the peach - yeah, I have it in my head, too, and I try to ignore it/forgive it in beers made with US-05, but I find that I just don't use that yeast very often anymore...life has its conundrums, for sure.