Flavor compound release is affected by method, temperature, and wat. The method (which includes temperature, but is not restricted to it) extracts certain compounds. The release is affected by temperature and the amount and type of compounds in solution. It's entirely possible that warming up a cold-brewed coffee could create off-flavors.
If you let coffee and water sit for long enough, all the compounds that can be extracted, will be extracted. But those compounds will also start to break down over time. Heating and oxidation accelerates the breakdown.
When you go to taste coffee, the compounds in the coffee either expand or contract depending on the temperature, and solubility. So the temperature you drink it at, along with water concentration, determines the flavors. (Flavor is actually aroma, taste only has 5 basic senses)
If you let coffee and water sit for long enough, all the compounds that can be extracted, will be extracted. But those compounds will also start to break down over time. Heating and oxidation accelerates the breakdown.
When you go to taste coffee, the compounds in the coffee either expand or contract depending on the temperature, and solubility. So the temperature you drink it at, along with water concentration, determines the flavors. (Flavor is actually aroma, taste only has 5 basic senses)