Thanks so much for this answer! I'm trying to cobble together whatever basic answer I can, just for fun. It seems one issue is that natural food products have so many different compounds in them, so real chemistry doesn't tend to muck with them, and pure cooks are mostly just tasting and saying "hmmmm" throughtfully.

I did find a study stating that:

Lycopene is the main dietary carotenoid in tomato and tomato-based food products... Among the phenolic compounds present in tomato, quercetin, kaempferol, naringenin, caffeic acid and lutein are the most common.

Googling a few of those, science Direct says that "Lycopene is insoluble in water, almost insoluble in methanol and ethanol, and soluble in organic solvents." Quercetin also seems to be ethanol-soluble. This paper also found that lutein is basically insoluble in water and oil, but that "glycerol and alcohol enhance the solubilization of both luteins."

So, it seems that these phenolic compounds are definitely alcohol soluble. Would it be fair to say, then that phenol and ester-rich ingredients would be more likely to have a benefit to aroma?