I found a homemade chart from SumnerH's #3 post in this old thread: http://www.homebrewtalk.com/f12/hop-...iagram-189041/
It referenced several different hops with their respective myrcene, humulene, and caryophellene levels.
I updated the chart with the hops that I use most, or have used in the past for American IPAs. It does not include every type of A-IPA hop but does reference quite a few.
Instead of comparing Caryophellene & Humulene (which are already at very low levels in most American IPA hops), I compared Total Oil Content. The Total Oil Content level has to do with the amount of residual hop lacing as well as the level of intensity of typical intoxicating IPA flavors and aromas.
I also included Myrcene levels, since I feel this is a significant flavor compound contributor for the American IPA style as it pertains to Late Aroma and Dryhop additions.
If you notice, the average data gathered from USA Hops http://www.usahops.org/index.cfm?fus..._info&pageID=7 bunched certain "groups" of hops together... Some of which seem to be quite close to one another in terms of flavor, aroma, bittering potential, and typical usage in the boil -- e.g. Cascade and Ahtanum, Citra and Simcoe, Apollo and Summit. While Palisade, Amarillo, and Columbus are all by their lonesome. Anyway, I thought it was interesting.