A long while back, I looked into how viable ultrasonic acceleration of the “aging” of Dit Da Jow (https://en.m.wikipedia.org/wiki/Dit_da_jow) would be and had come across a paper looking into it the same.

If I remember correctly, while ultrasonic treatment did a decent job of quickly extracting the various chemicals from their carriers, there were some caveats. The ratio of chemicals extracted could differ from normal, and it only did a partial job of accelerating the formation of very complex secondary compounds that form when the whole mix is properly aged.

So the difference in smell you found could be some chemicals being preferentially released over others, and/or the lack the secondary chemicals.