With only two data points, the only thing you can conclude with any real confidence is that there is simply more dissolved sugar in a beverage with a higher finishing gravity.
In the above example (again it's only two data points), it could be suggesting this particular yeast tops-out at around 8.8% AbV, because the second set of readings still retain quite a lot of residual sugar the yeast could not convert.
The higher the concentration of sugars, the yeast has a more difficult job of processing, since the sugar puts osmotic pressure on the yeast's cell walls. So the yeast may have become stressed. Stressed yeast tends to produce more esters, so we could also infer that the first sample would have less yeast-produced flavours than the second one.
The yeast pitched into the second batch may have had very low vitality or viability, and/or simply gone dormant before the ferment was finished. This could also happen in the ferment became very cold, or very hot (hot enough to kill the yeast I mean). If some of these extremes happened, the yeast may also have undergone autolysis producing (awful) yeast-extract like flavours.
If this was a beer using "normal" brewers' yeast, and the gravity dropped really low, say close to 1.000 one would be wary to check that the batch had not been infected by another yeast (like Brettanomyces), wild yeast, or some bacterial culture that is able to convert the larger complex sugars that brewers' yeast cannot process.