No hypothesis. There are a number of documented studies on how defects effect flavour. Black beans as an example add a sulfur aroma that makes the coffee smell rancid.
Roast magazine is the main source for such information. This article by Willem J Boot is an excellent one.
http://www.bootcoffee.com/ROAST2.pdf
It points out how defects effect coffee. I have a jar where I put my defective beans. Some of the green beans I have are not sorted well and require removal of defects before roasting to get a good flavour. As I remove them I put them in a jar so that when I got my scope I could have examples to study.
The key beans to watch for are blacks and sours. Sour beans are yellowish and if you scratch them on sandpaper they smell like vinegar. It is very important to remove these and blacks. Those have the greatest impact on flavour.
If you want to do home roasting on a budget, some of the lower quality control beans are interesting. The key is you have to do a defect removal before roasting. To clean a 300 gram batch of defects takes about 5 minutes.
One of my favorite beans is Kenya Mbuni. I call it the Sh*t that is left. Here is why
Coffee is hand picked with only the ripe beans picked. The picker squeezes each bean looking for the right feel and pulls off the ripe ones. They fall into a basket.
It is only economical to pick a tree 4 times. On the fifth they strip the tree of all cherries even if rotten or under-developed. These cherries are left to rot then the beans pushed out and left to dry in the sun. The defects are sort of removed and the resulting coffee sold. The coffee is low grade and I find about 3% of the beans are defects.
I do a careful defect removal and then roast the remaining coffee. It is peasant coffee, very full bodied. I find blending this with a mellow bean like a Papua New Guinea make an interesting coffee unlike what you usually find.
Stereo Microscope
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