Here's a link to a pdf on The Role of Hops in Brewing, it's the most up to date paper I've seen written on hop chemistry.
There's some really interesting stuff in this paper I haven't seen before. They talk about how some hop oil compounds actually work together, combining to become more stronger smelling than if they were alone, and other hop oil compounds have a masking effect, that block certain compounds from being detected. One other interesting thing was that the presence of B-citronellol (lime aroma) depends on geraniol metabolism by the yeast.
Here's just a couple interesting tables and graphs from an Oregon State University pdf.