Interesting!
Years ago (like 15 or so, I've been here since '97 but changed handles) there was a FR thread that provided links to results from electron microscope images of various wines, along with such things as caffeine molecules.
It was interesting how the shapes would correspond to sensations of flavor, or else effect.
Young wines would have fractal-like floral shaping. Older reds would lose the fractal-like edginess, becoming more rounded, and softer in appearance.
White wines would perform similarly, but after some fading, retain less 'shape' as it were, flattening more entirely.
Caffeine molecules were spiky to the max. Long spikes, pointing outwards, densely packed all around.