Close enough, I've spotted a minor mistake: Butterscotch flavor from butter is done via esterification in high temperature, which does require both saturated f

Close enough, I've spotted a minor mistake: Butterscotch flavor from butter is done via esterification in high temperature, which does require both saturated fats, protein, right acidity and high heat. (Same ester is added to e.g. popcorn as flavoring.)