I think I did not express myself properly.
Maybe it is good to keep in mind that the research I referenced is aimed at professional brewers that look at this from a different perspective. They want to see how long the flavour stays stable in a well packaged beer. (DO 20-30ppb)
And for them the most important conclusion from these studies is that maintaining cold temperatures (3C) between packaging and consumption is really important.
It is also very clear that keeping DO low for all beers and definitely these kind of beers is very important.
In all the brewers's podcasts and webinars I've been listening to/watching lately, "keep DO low" is always the answer when there's a question about how to maintain hop character in hoppy beers.
The way I understand the Barnette/Shellhammer study (check
the podcast talking about the study around 20:00) is that if you would purely look at a modeled equation for "rate of reduction in hoppy character":
(rate of reduction in hoppy character)= A*Temp^b*DO^c (with A, b and c being constants in your model)
,that then b>c, meaning that reducing temperature by an order of magnitude will have a bigger impact than reducing oxygen by an order of magnitude. (in the podcast Daniel Sharp mentions that the Barnette/Shellhammer study shows that DO is only of secondary importance compared to Temperature)
What makes this a bit misleading is that, in practice, it is a lot easier to reduce the temperature by an order of magnitude (30C -> 3C) then reducing the DO (300ppb -> 30ppb) by an order of magnitude, even more so for home brewers.
I also don't know how low we can get our DOs as home brewers. (maybe closer to 300ppb than 30ppb????)
What also makes this study more complicated to interpret is that the tasting panel notices a change in flavour, but analytically they don't really see a big reduction in monoterpene alcohols, and therefore they speculate in the conclusion that it might be more a case of staling compounds (produced by oxidation) masking the hoppy flavour compounds. (Maybe Thiols are affected by oxidation, but who knows?)
I think I also misinterpreted the Daniel Sharp presentation about flavour stability in IPAs, in that it was more about temperature vs time.
And that was also the message in the Trillium/OH instagram webcast. That if you keep these beers cold and DO is low (<80ppb for the Sharp study, but I'm guessing OH is more at <30ppb), that you can keep these beers for at least 2-3 months while maintaining a strong hoppy character, while keeping the same beer with low DO warm for 2 weeks will give you a way quicker drop off in flavour. Keep in mind that this conclusion applies more to a well packaged can from a professional brewery than to our home brews. So it mainly means that if you buy a can of Treehouse/OH/Trillium, you should be fine keeping it in a fridge at 3C for 2 months compared to storing it at 30C and drinking it in 2 weeks. It's more important to keep that beer cold than to drink it as fast as possible.
In the webcast Sam from OH even mentioned that if you keep one of their beers cold for 6 months, that even then you would still have a good hoppy beer. The flavour will have evolved over those months (from more raw character to smoother), but you will still have a hoppy beer that you can enjoy. Of course he recommends to consume within 2 months.
The main conclusion from all of this is thus "keep your well packaged beers cold at all times" rather than "don't worry about DO as long as you keep your temp low".
Also for professional brewers making hoppy beers, keeping DO as low as possible is standard practice and something they have control over, so they are looking for other parameters where they can still improve, meaning how to keep temperature as low as possible between canning and consumption (by ensuring cold chain and educating customers, things brewers have less control over)
For us home brewers keeping temperatures low at all times is easy if you keg. Keeping DO as low as possible is a lot harder, so that's where our main focus should go.