Yea pretty close, with the increase in energy either through heat or pressure, more aminos and sugars are being broken down into their acidic constituents. This is a simple and general answer. But like all chemistry these molecules transition back and forth from reactants to products and we hope to extract them and keep them relatively stable so we can enjoy them. And not also to say I know exactly what is going on but this is the general consensus from the things I’ve read.
Hot and cold beverages not only affect our perception but also the molecules abilities to express themselves. If you for a real world example, it’s like eating Indian food strait out of the fridge vs warming it up. Those volatile compounds have more energy to separate when warm and thus get noticed by our sensors and so the food tastes more spicy or I should say more “spiced”. As you mentioned warming up a cold brew, which could, maybe, probably contain more flavors considering low temp extractions are easier and do produce a “more” flavor and tend to not break down things like heat does…I sense an experiment brewing…lol. Also great Re;Co video, I love watching them. There is a new one out btw.
@jmuir biological sciences are complicated…a lot of these things are contradicting because people bodies are different and not sterile mice. In my personal experience it is best to avoid medical studies in general and not worry about health and what’s good vs bad and just enjoy life because that stress should only be taken on if you make medicine your life, just my 2cents and no worries