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.