Though why it wouldn't also drive off desirable compounds is beyond me
Get a copy of The New IPA. It will help. Its based on a mixture of research and breweries experiences. It explains which hops are good for bittering/flavour/dry hopping and which aren't and why. Its sciency but you can skip those bits. Some interesting nuggets :-
It explains why three days is the peak for dry hopping which works better at 4c than 20c (extracts faster at 4, is mostly complete after 6 hours and only extracts the 'nice' flavours). Going to try that.
Fuggles can impart better flavours (floral rather than earthy) if stored at room temperature in an open packet (you know, like they used to).
Some hops increase head, some decrease it when dry hopping.
Why with some hops when you are doing a whirlpool 75c is too cool, 95 is too hot and 85 is Goldilocks. Already adopted that.
A good read.