I am asking this question for reference mostly. My motivation comes from having a chef suggesting to place the saffron in white wine before using in a fish soup to "make the most of it". He said saffron's compounds you are after are soluble in alcohol so it's almost always worth adding it in white wine before using.
Fast forward to a recipe I made recently that called for parsley oil in which you would chop huge amounts of parsley, stuff it tightly in a container and fill the rest with oil before putting in the freezer for a few hours. You would then take out as much oil as you can from that container. Apparently the frozen and then defrozen parsley loses more (of its very few) oil-soluble compounds during this process. The result is a tiny amount of yummy, green (quite sweet, VERY parsley-y) oil in what was one of the most wasteful processes I have ever tried.
In Greece where I come from, folklore is that herbs like dill, parsley, mint you put in a bit of lemon juice to "make the most of", and oilier ones like rosemary and sage you fry a bit. So I am guessing it makes sense to say the former have aromatic compounds that are water or acid soluble (if folklore is right) and the latter oil-soluble (I am ignoring the heating process here 'cause it's mostly the solubility I am interested in).
Last time I checked in McGee, I remember finding scattered answers to what is best soluble where but not a reference collecting all the results. I understand this question might not have a straightforward answer so I am happy with a qualitative one so my question is:
Could someone make a list of popular herbs spices and other aromatics and grade their solubility to alcohol, acid(lemon), oil and water?
Again I understand that "popular" is different for different parts of the world so I am happy to award whatever reputation I gain from this (if any!) in bounties and patch the answers up to a community wiki.