I don't see any real conflict between Craig (and Bill's) qualitative analysis and Debra Wink's excellent treatise.
Debra describes the metabolic pathways of lactic acid bacteria and the associated fermentation products: lactic acid, acetic acid, ethanol and carbon dioxide. The ratio of these products will vary depending on environmental factors, substrate (ie available sugars: maltose, sucrose, glucose, xylose, arabinose etc.), co-substrates (eg fructose, oxygen) and also the type of lactobacillus (homofermenter, heterofermenter, facultative heterofermenter).
Yeast utilise the EMP, producing carbon dioxide and alcohol.
Additionally, lactobacilli and yeast both contribute to proteolytic activity in sourdough cultures (again varying by species) accounting for varying ratios of arginine, ornithine etc.
Putting that all together and factoring in residual sugars and additional flavour compounds (eg esterification of acetic/lactic acids and ethanol) establishes the palette of sourdough flavours. The influence that starter feeding routines and environmental factors have on flavour should not be underestimated but is also limited, to a degree, by the nature of the Lb/yeast strains present.
The difference between cultures is therefore not so much the result of "unique" flavour compounds from "special" strains of lactobacillus or yeast but rather the overall effect due to particular ratios of flavours coming from a universal set of fermentation products.