LMSC Fruity notes - example berries, citrus - are what we get as brightness, acidity, astringency, body.
Certain flavours like blueberry and vanilla are what we some time get as aroma or feel when we drink.
Flavours like Chocolate, floral, sugar are after-taste.
Fruit notes can describe an acidity e.g citric, but they can also describe actual flavour (as in a combination of aroma, sweet, savoury, bitter and sour). I had a Rocko mountain reserve that tasted very clearly of Strawberries, I’ve had very obvious blueberry and apple notes too, as well as lime. I remember the Rock mountain specifically because I almost broke my wrist grinding it in the Pharos. These flavours would be described as acidic and sweet - as fruit tends to be - in a way that was so similar to the fruit described that your memory tells you that’s what you’re tasting. In the same way, I taste Banana in Jack Daniels because of Isoamyl acetate.
Floral notes can be aromas and up-front, rather than present in the aftertaste. Something like “tea” notes could be astringency and aroma. Chocolate can be used to refer to body as well as bitterness or sweetness. You can get chocolate from the roast too.
