Some people don’t seem to mind it or can’t pick it out but once you can it’s blatantly obvious and you won’t want it in your beer. It’s present in oh so many modern IPAs that are pummeled with hops during fermentation. This autolysis might not present itself as the meaty flavor/aroma you think of when that word is thrown around but more as rotting or “overripe” fruit/vegetables when it interacts with the mercaptans in hops. At the crazy high Kviek yeast ferm temps it’s even worse.

Long contact times between significant amount of hops and yeast especially at elevated temps (normal ale fermentation) can lead to autolysis due to hop oils (mainly alpha acids) coating yeast cell walls and causing them to burst. You run the risk of incomplete fermentation and poor diacetyl/acetaldehyde pickup. Hops can be rather toxic to yeast, especially the high alpha varieties. Yes you might create some sort of tropical flavor or aroma (depending on the yeast and the hops) but you also run a greater risk of creating off flavors or aromas. So many of the compounds you want in the beer are either going to get blown off by Co2 during fermentation or dragged down by the yeast when they flocc. Adding dry hops (especially a significant amount) mid fermentation is really a waste of hops.

Nottingham yeast 2 weeks