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I remember an article by John Palmer in BYO a while back where he says that dry hoppin can add to the perception of bitterness b adding compounds other than iso-alpha acids that are bitter. Maybe I was only through exceptionally long steeping time though. I’ll have to try and dig it up.
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I did a Lakefront tour in like 1993 and there was a Japanese dude on the tour who spoke really no English. The Lakefront guys passed around the malted barley to taste. Then, passed around the hops for people to smell. Well, I think we all know what happened next. It was everything I had in me not too laugh. I still can see his face clearly 16 years later.
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The question is "Can dry hopping add bitterness".
The answer is still yes. Make a hop tea with cold water. Drink it. It will be bitter!
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The words dry hopping can add bitterness. The power of suggestion on perception is incredible. As an example Big Sound Scotch Ale has ZERO peat and in fact ZERO smoked malt in it. But people see "Scotch Ale" and so there are gobs of ratings referencing peat even though there is not only not peat, but not any form of smoked malt in the malt bill. I’m not saying people didn’t actually taste what they said they tasted, I’m just saying what they tasted wasn’t in the recipe so perception came into play.
So imo the only way not to get at least perceived bitterness from dry hopping is to keep it quiet 
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Worst thing is it’s a looooooooong lasting sensation 
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Any more thoughts on the relationship between astringency and bitterness?
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Well, a lot of people call astringency bitterness because they don’t know there’s a difference. And in some cultures astringency is considered a basic taste. We’re always learning more about our own senses, but right now the understanding is that we have taste receptors for sweet, salty, sour/acidic, bitter and umami/savory. I’ve heard of fat claimed as a basic taste, but haven’t read anything to support the claim. It wouldn’t surprise me though.
But astringency is detected by the somatosensory system i.e. touch. My basic understanding is that taste receptors (inside of taste buds, which are inside of different papillae) are fundamentally a different part of the body than nerve endings in the somatosensory system. And obviously taste receptors are isolated to the mouth. If you’ve ever used rose water as an aftershave, then you’ll know that astringency can be felt most anywhere on the body. Also, I’m pretty sure that taste and touch in the mouth are relayed to the brain by completely different nerves.
Yes, I had more thoughts, apparently. 
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No. Dry hopping only adds aromatics. Basically it smells hoppier than it really is.
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no, it will be astringent.
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Both of these examples are . . . how should I say it . . . stupid.
Yep . . . that’s it.
Stupid.
Dry hopping a beer will NOT add bitterness.
/thread
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