Excellent question because there are two, opposing factors:
On one hand, most chemical reactions (and enzyme destruction of odors is a chemical reaction) run faster as temperature increases. This is part of the cleaner's "T.A.C.T." strategy. In general the speed of a chemical reaction doubles for every 18 F. in temperature.
On the other hand, enzymes can get damaged by excessive heat. They undergo a process called "denaturation" (odd word, eh?). When you cook an egg, you denature the protein in the egg. This happens somewhere around 140 to 160 F.
So after all that long winded stuff, there is your answer.
Thanks for raising the question. I'll add this to the technical service bulletin for this product.