I remember reading that the general solubility of the hop oil aroma compounds (linalool, geraniol, and many others) that we try and pull out of the hops during dry hopping is affected by temperature and the amount of alcohol in the beer. After fermentation, I dry hop in the keg using a very fine mesh stainless strainer at room temperature (68-72F) for about 4-5 days. Only after this step do I cold crash, fine with gelatin (if needed), and then carbonate. I'm pretty happy with the results.