Source: Roy Rudebusch (email@example.com), HBD Issue #1087, 3/1/93
Dry-hopping seems to contribute mostly to palate flavor.
The best way to achieve maximum hop nose would be to utilize a "hop cage". Run hot wort through these hops on the way to a counterflow chiller. This would be "distillation" of the volatile hop compounds.
Chilled with immersion chiller.
I have also discovered that filtering tends to *improve* the hop flavor and hop nose of a beer. The beer flavors are cleaned up thus allowing the hop goodness to shine through.