NO!

The molecules that make up aromas and flavors are complex hydrocarbons that cannot be absorbed by plants' roots and incorporated as-is into the plant tissue!

Molasses works because it is SIMPLE sugars that the plant can use for a carbon source, period. The plant will make up its own hydrocarbons based upon the strain... a strain that makes HCs that have lemon aroma will ALWAYS smell like citrus, even if you feed them grape ginger ale (don't do this btw).

Atsar, you get a citrus aroma because it's a citrus strain, not because of the lemon juice.

This comes up all the time and there is a wealth of misinformation and myths about it. Let's not perpetuate them, shall we?

Oh the celery thing... that's because you have bypassed the roots entirely (where ionic exchange occurs) and the coloring is being taken up directly through capillary action into the phloem and xylem, not because the plant is now making a diferent pigment.