Im only a newbie so all of the following could be very wrong I had a laugh
Generally the longer the roast the darker the colour of the bean, the darker the roast also tends to leech the lighter flavours out of the beans, so in a way you are also getting a darker flavour such as cocoa instead of citrus, just an example of course I couldnt tell you if there is a bean that is has citrus flavours when lightly roasted and cocoa flavour when roasted darker :D
Flavour profiles do tend to stay within the range of roasts but they could be less or more depending on the roast.
Example just for me and my roasts have been terrible lately but the Kenya Peaberry, the first time I roasted it, it smelt of sultanas, grinding it, it smelt of sultanas but when put through the presso it came out with a citrus taste. Ive roasted it again but the roast was a bad one, grinding it I still get sultanas and I still get the sweetness when through the presso but it really is missing the strong citrus it had before.
The above is because of a different heat/air flow profile and it turned out a light/dark 5-8 CS level mixed result in the beans whereas the first time I roasted the beans were a consistent 8/9 CS level.
Is this what you meant?