| meat type |
| For Flavor Use |
| 1.00 | lactadione |
| 0.06 | isovaleraldehyde |
| 0.30 | furfuryl mercaptan |
| 0.05 | 2,4-decadienal |
| 0.15 | furaneol |
| 0.01 | 2,3,5-trimethyl pyrazine |
| 0.02 | 3-mercapto-2-butanone |
| 0.03 | 3-mercapto-2-methyl pentanal |
| 0.30 | bis(2-methyl-3-furyl) disulfide |
| 0.03 | methional 1% |
| 0.20 | sulfurol |
| 0.25 | 2-methyl-3-tetrahydrofuran thiol |
| 97.60 | propylene glycol |
| 100.000 | Total |
| Meaty flavor |
| Patent 3,931,270 Process for producing 2-thia substituted 1,4 diones |
| For Flavor Use |
| 90.00 | liquid hydrolyzed vegetable protein |
| 5.00 | sulfurol |
| 1.00 | 3-tetrahydrothiophenone |
| 0.01 | furfuryl mercaptan |
| 0.50 | 2-nonenal |
| 0.49 | difurfuryl disulfide |
| 0.50 | dimethyl sulfide |
| 0.50 | methyl mercaptan |
| 2.00 | 3-thioacetyl-2,5-hexanedione |
| 100.000 | Total |