Dry hopping & Adding hop at end of boil

[ate-star]

I learned that both dry hopping and adding hop at end of boil can get more aroma and flavor in the beer. And most of people say that dry hopping should be in the secondary because if dry hopping in the primary, the gassing off of co2 will removes the hop aroma. If so, does adding hop at end of boil make any sense?
I am still learning how to get more hop aroma since I like it.

Thanks,

 

[david_42]

Flame-out hopping extracts oils that need high temperatures to dissolve. Immediate cooling preserves those oils. The oils stay in the wort during fermentation, just like other aroma adds.