We brewed bear-flavored's Heady Topper clone last weekend, and the beer has just over 1# of hops in it (5 gallon) All of the hops are added at flameout and whirlpool (it actually doesn't even call for bittering hops, but does have hop extract @ 90 minutes).
It got me thinking, when I brew my wit, I add about a cup of fresh citrus zest, crushed Indian Coriander, and chamomile at flameout. My question is, would it make more sense to add these around 180* during chilling? The wit smells UNBELIEVABLE when it is chilling, but if I am smelling it then, that means its no longer in the beer. The last two I have had to 'dry adjunct' by throwing in post-fermentation additions of zest and chamomile.