Aroma Molecules and Solubility

Chef and I were talking last night about the possibility of unsaturated fats "absorbing" flavors better than saturated fats. I realized then that I don't actually know much about the chemical properties of aroma molecules and how they dissolve into water, oil, alcohol, or whatever. Reading McGee this morning, I learned that the different aroma molecule families have different characteristic structures, but they tend to be more similar to triglycerides, and so they are more soluble in fats than in water, although the family with the characteristic aromas of cinnamon and clove have an OH group that is similar to water, which is why those flavors last so long on the palate. I need to do some more digging and figure out the exact mechanist of these compounds dissolving into solutions of various things. Once again frustrated by my lack of chemistry knowledge, but happy that the information is so easy to access.