Cellaring and Natural Flavors

So I find myself rather sensitive to the solvent-y taste in lot of beers made with "natural" (and of course, the occasional and dreadful artificial) flavoring extracts. There are exceptions to this rule (love Rogue's Hazelnut Brown and Grapefruit Sculpin), but many beers that are otherwise quite popular here (say, Sweet Baby Jesus or Pumpking) overwhelm me with their "chemically-ness".

My question is posed mostly to those who feels the same way about this method of brewing, but any insight is appreciated: do natural flavors/extracts fade in the cellar the way that normal ingredients (coffee, fruit, etc.) If I like a lot about a beer, but find the flavor extract overwhelming, can I put hope in cellaring them, or am I better off giving them to friends who don't share this curse?