> if your food, beverage, dye, or aromatic scent readily undergoes chemical reactions That would also include anything acidic and basic, so essentially, any vi

> if your food, beverage, dye, or aromatic scent readily undergoes chemical reactions That would also include anything acidic and basic, so essentially, any vinegar, baking soda, fruits, ...... Among proteins, there are enzymes that catalyze chemical reactions. On alcohol and char, I agree. But, the general statement is too broad to be true or useful.