I need help figuring this out because it is very frustrating. I find that beers that contain Mosaic hops, especially in dry hopping, have a very bitter, medicinal, soapy, and astringent flavor profile. I seem to have the same problem with Cascade and today I had the issue with Citra and/or Simcoe. My friends and others get potent sweet tropical fruit flavors which seem to escape me. I doesn't seem to be as much of a problem when these same hops are part of the boil. I have seen some others complain of the same problem, described as similar to how some people get soapy flavors from cilantro while others get more herbal flavors. (Note: I am not a person that gets soapy flavors from cilantro.) Is there a common hop component found in these varieties? Is there a volatile component that remains when dry hopping that isn't present when used in the boil?