So, capsaicin (among other things) stimulates heat receptors and wintergreen (among other things) stimulates cold receptors. Does this means that spicy foods get objectively spicier when made hotter and minty foods get objectively mintier when made colder? I mean, I think the former is a thing, at least subjectively. Is the latter a thing? And, like, is either due to increased activity on the receptors the chemicals activate?