I forgot about this thread! But, I did try it myself, both ways. As I mentioned, I usually allow the slurry to warm a bit and then pitch. I made my usual house pale ale and direct pitched the cold, decanted slurry. Results from my own tasting, and others...... no detectable difference. That being said, my house pale is of mid gravity and pretty heavily hopped, so the possibility that off flavors were produced is lower than if it was a higher gravity beer, and more likely to be covered up via heavy hopping. So all in all, yes, not much difference.
I am curious, Denny, you mentioned it was disproven. In a purely academic manner, do you happen to remember where you read that? I am surprised that it was disproven; thermal shock is the norm for pretty much any organism, fungus or otherwise. Many organisms have their own set of proteins that are produced in times of thermal shock (of memory serves, I think yeast also have heat shock protein coding genes). There is much literature out there about bacterial thermal shock, but I can't seem to locate much on yeast. Any one have anything for me to read?