Does anyone know of any recent and thorough weblinks that details total hop oil %, myrcene, caryophyllene, humulene, farnesene, selinene, etc.
I'm trying to research to the differences between American and non-American hops, aside from the average alpha acid %. I am specifically interested in the flavor and aroma contributions. And I have a feeling it has to do with the total oil content and the specific compounds that make up the hops.
I want to know
if there's a link between total oil content and these compounds that help to bring out those floral citrus, fruity, and piney flavors (as opposed to European hops where we get spicy, earth, grassy hay).
This was the only link I could find:
I would like to cross-reference it w/other links for accuracy & up-to-date info since some varieties are missing and/or partial data is given.