DrForinor can’t see why they would but not 100% sure.
The Moca SD has flat burrs and the flavor lingers for a long time.
That said, I think the far greater impact is going to be the profile/recipe used when pouring.
For example, one of my favorite pours uses a pre-infusion time of ~20 seconds and a grind so fine that I have literally only a few drops in the cup by the end of the pre-infusion. Then I have the pressure such so I am getting an average of 1ml/sec (flow rate) in the cup> The result is like a double ristretto and the flavor is more intense and lingers longer.
Versus a more standard pour with say 5 seconds pre-infusion and a flow rate of say 2ml/seconds.
What is the espresso machine you are using?