The thing that tastes “creamy” is the saturated fat

Interesting, Dr Cog, but isn't it also possible that it's more than just sat fat at work?For example-- let's say we placed three equal mixtures of sat fat side-by-side, each symbolically representing peanuts, cashews, and 'brand X.'

Now, via the mixture application of esters, aromatic compounds, and whatever else, would it not be possible to mix up one candidate as 'creamier' than the other? And if so, then wouldn't that tend to suggest that sat fat wasn't the only player in the 'creaminess equation?'

NOTE: Not trying to be argumentative or assholery, here. I appreciate the knowledge you brought, but I want to understand better as a cook with as much science aid as possible.