I just did my own similar experiment, but I chose a hop stand at 140* because I knew that the oil that boils at the lowest temperature (myrcene), does so at 145*. Adding weight to this is the fact that myrcene is the oil that has the flavors that are the most popular with me, and as far as I can gather, the rest of the brewing / beer consuming public.
So that is why I chose 140*. I don't know yet how it will turn out, because today is dry-hop day. I'll report back when the beer is done. I also did not do a control batch. So I guess it wasn't much of an experiment other than to decide if I like the result or not.