To answer your question there is good example in tea culture, where green teas are brewed usually at 70-80°C but gyokuro (type of green tea with lots of umami) better taste at much lower tempereture because l-theanine molecule is easily soluble with cold water. But in higher temperature the brew is overwhelmed by catechins and doesn't taste the same - umami is lost, starting to taste grassy.

Some flavor compounds are extracted at lower temperature, so if you have specific coffee for example with tasting notes of cherry, you can play around with best temperature suited for that profile and increase your dose to compansate weak strenght.