THe hops you are boiling (the usual 60 minute additions) are for bittering, not for aroma or flavor....then the ones later are for flavor...the hop aroma comes in those additions around the 5 minute to flame out, and in dry hopping. So you're not really "boiling away" the oils that you need, by doing it the way it's been done for as long as brewers have been making beer with hops. Or those that use hops in commercial breweries do (as opposed to hop oils) don't you think if THEY thought they were "boiling away the oils" they would have figured something like that out long ago?
I'm just sayin...
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