I don't think I'm a supertaster (for bitter) but it has to be said that a very large percentage of IPAs is just really bad, among inexperienced microbrewers there seems to be a race to max IBUs.
It is only hops added as the wort cools down, or during the dry hopping process, that contribute to the moral floral and piney flavors some IPAs have. This is why beers such as Dogfish ehad 60 and 90 minute IPAs are so popular, because they used a continuous hopping rate which meant many of the hop flavors end up in the beer and not just making it bitter.
Course experienced brewers know about hopping schedules and dry hopping, but...