Does a dunder pit create esters or a feedstock for them?

[Single Malt Yinzer]

Submitted to start a discussion as I don't know if what I think is true: (I was going to post this in Der Wo's Rum thread, but I figure it would take the thread too far off topic.)

So thinking about the composition of the dunder pit, what it does, and how it is used, I question the idea that the dunder itself adds significant esters to a fermentation. My belief is that the dunder creates a feedstock for esters, but it does not necessarily add significant amounts of esters by itself.

Based on our collective research into the areas of dunder pits and ester formation I think the consensus is that dunder pits do contain esters. My belief is, though, that the mechanism for the majority of ester development is from the feedstock of carboxylic/fatty acids and catalytic acids present in the dunder. The catalytic acids form from bacterial activity that feed on unfermented longer chain sugars. Carboxylic/fatty acids form from the base feedstock (molasses/grains/etc) and from yeast autolysis. When added to a fresh wash/wort, the dunder creates a low pH environment and also nutrition (fatty amino acids from the yeast autolysis/base feedstock, other minerals) for the growing yeast. The excess carboxylic acids, catalytic acids, and the newly formed alcohol from the yeast react to form esters. In the dunder there isn't a large supply of alcohols and I think that it would limit the ability of esters to form.

Thoughts? Can a dunder pit add flavor by other means? I'm assuming yes, but am not sure what that piece is.