Sourness and stench

I saw that the person arrested here thinks that in the past you have been a bit preoccupied with Chazal's understanding of 'leaven and sourness', what is the difference between sourness and stench, and why fruit juices don't sour, etc.
Full disclosure, I am not a chemist, although both of my grandfathers were chemists (and one was even a professor), knowledge is not inherited.
Therefore, I would love to know if you have, or know of, material written in an accessible format that attempts to analyze in light of our scientific tools the understanding with which the Sages understood this prohibition. Did they prohibit puffed dough? Because of the bubbles? (Even matzah has bubbles) Because of the alcohol? Because of the leaven in the hearts that comes only to those who eat dough kneaded in water and not in orange juice (most of which is H2O)? etc.