The critical discussion from Omega stated above:
"Though we are still investigating the precise mechanism, we have good evidence that T90s in the whirlpool and heavy dry hopping rates can reduce thiol content in the beer. From our experiments and brewing trials with customers, the best approach for balance of hops and thiols is a late dry hop (post-fermentation) with a lower addition rate. Too heavy of a dry hop may mask the thiol aromas from the yeast, no dry hop leans more to a New Zealand Sauvignon blanc-like thiol perception, and a modest dry hop (e.g., 2.5 oz per 5 gallons) gets the best of both worlds. The latter will strike a good balance of hop aroma and guava/passion fruit thiols from the yeast."
So, it depends on what you are after....