Biotransformation DH vs post-terminal DH

Sounds like a single data point and not a conclusive analysis especially since the brewery is being so secretive, that would indicate that it hasn’t been published and/or peer reviewed. A lot of questions are left unanswered when a single brewery conducts a study without peer review... What yeast strain was used? What hops were used? What was the HSI of the hops and how healthy was the yeast? Etc. My own data points are also not conclusive as they fail to meet the same criteria for a conclusive study, but at my last brewery, we used gas chromatography at a local university to quantify biotransformation of linalool and geraniol. With our techniques there, we were seeing a significant reduction in both and an increase in beta citronella when dry hopping during active fermentation. We were using Apollo, bravo, and calypso to try to create the same oil composition as Citra with pretty good results. A lot of published studies (the earliest that I’m aware of dates back to 1992 but I’m having trouble finding it now) do show similar results but I’ve never seen one that eliminates all variables.