Taste is always subjectieve I guess, I personally do taste a difference.
Out of pure curiosity, and I guess a little bit of science mixed with alchemical love stories and more wizardry, I love pressing at that temp and using a 90 micron filter, and taking those 'losses' in order to obtain a, to my feeling, slightly different product. Be it in form, taste and or concistency.
Percentages have never said a lot to me if not taken into order the quality of the end product as well. Rosin percentages can definitely be higher then doing a run on the same material with solvents. 30% higher (then the same material run with solvents) is nothing unheard of.
Still, those percentages are higher, but for me personally, the quality does suffer.
With rosin, and I hope you might confirm this because only so little is still known about it, the higher temps lead to a more oily, runny extract that is more difficult to collect. It also does not turn to butter.
My preferred form of rosin is the one that will either butter right out, or turn into butter in no time. And to get to those higher percentages I feel we are sacrificing that process.
Still rosin is a fun form of science! Let's try figuring this one out together