My answers to your questions are (a) no and (b) I don't know which aromatics you have in mind but do know that the crucial question is not "are some lost?" but "how much of which ones are lost?".
Given you haven't shared the results of your or others' experiments it would be nice to know at least (a) which volatiles you have in mind; and (b) why you disagree with publihsed results from e.g. gas chromotography showing retention rates of the flavour compounds of 50% and more (which commercially is 50% or more of the content in feed which has had aromatics released in the "brewing" captured and added back).
Worth stressing that it's not just a mater of sublimation rates of water vs other compounds at -40C. With spray freeze drying a film forms on droplets. It's a membrane which allows water to pass more easily than big-moleculed volatiles.
(I worked with someone whose doctorate was on SFD techniques.)