| 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 | |