Yeast produced phenols/taste vary with conditions (Score 1)

Advanced brewers are very keen to how yeast behave at varying conditions such as temperature ( most specially ), pressure and rate of yeast in brewing substance ( pitching rate ). You can with the same yeast produce varying amounts of "smells" and tastes by varying the above conditions.

To get very clean tasting beers you really want to pick the appropriate yeast and ferment it at the temperature that is optimal for it. So the concept of a yeast that can be designed to produce a certain characteristic smell/taste already exists. There are dozes and dozens of available yeast types by the big yeast manufactures already and they all behave differently if you "stress them", under pitch them to the brewing liquid, ferment under pressure, etc. Producing different results each time.

The secret to being a good brewer is knowing what each of these variables to do get the specific floculation, attenuation, taste and phenols that you are looking for.

For anyone interestest I hightly recommend The Complete Joy of Homebrewing and Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew for you to get started on brewing great beers.

Don't forget also to "Relax and have a homebrew!".