« on: March 20, 2013, 09:35:55 PM »
If you manage to find some good info for this, please share. Personally, I'm not sure you're going to be able to nail down much detail like this, though. I think a lot of what you're looking for isn't necessarily determined simply by ingredient selection. There are so many nuances that can have just as much effect on the perception of flavor as the ingredient itself. Mash temp, water profile, yeast selection, hopping rate, cold steep vs capping mash vs adding at start of mash, gravity, quantity of the ingredient you use all come to mind immediately, and I'm sure there are a dozen or more other factors I haven't thought of.
I think the best you can hope to do is design some controlled experiments on your system to see how a few of these factors effect one particular ingredient. At that point you may be able to find some trends that will help you make some extrapolations.