Production breweries, hoppy beers, and pasteurization

A recent discussion on another message board that I frequent has me wondering:

Does flash pasteuriztion help lock in hop aroma and flavor?

I say no, it would only serve to change the volitile nature of the oils from the dry hopping, but I may be wrong... My buddy claims that beers like Pliny and Citra "fall off quickly" because they are bottle conditioned and therefore allow for continued "scrubbing" by the yeast.

My thinking is that he MAY have a valid point for non dry-hopped beers, but even in that case I have my doubts.

Could somebody point me at any articles to back this up?

 

Nevermind. Delete thread, I found what I was looking for:

https://docs.google.com/viewer?a=v&...HtJc7N&sig=AHIEtbTFxG3kXVjJx-esXi5v3qKnyvBXtg