hop aroma compounds

anyone know or have a good source of information about the various compounds responsible for hop aroma?

I'm reading "Designing Great Beers" by Ray Daniels right now (the first of many times I'm thinking) and he has an incredible amount of info on hop compounds, possibly more than you are looking for! He has numerous charts that rank the major hops in percentages of various compounds as well as explanations of how chemicals are perceived, how they oxidize to form new compounds, basically anything you would be looking for.

I know there are hundreds of books out there on the subject, but this is one pretty amazing book! I would definitely recommend it. And, no, I am not Ray Daniels nephew, just an avid fan.

Thanks. I'll have to check that book out.