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A research paper provides the important aroma compounds that may be used to create meat flavors including beef flavor and chicken flavor. Based on the report "Aroma Chemicals in Meat Flavors" by Yunus Shaikh et al., here is some information on flavor compounds, including their chemical names, FEMA

Part 10 (ethyl vanillin, anethole, anisaldehyde, heliotropine, γ-hexalactone, γ-nonalactone, γ-decalactone, γ-undecalactone, γ-octalactone, γ-dodecalactone) These are among the 128 synthetic flavor compounds that John Wright, in his book Flavor Creation, suggests every flavorist should know and work with Here's the revised content with CAS numbers, standardized formatting, regulatory clarity,

Part 9 (methyl phenyl acetate methyl para-tert-butyl phenyl acetate dimethyl benzyl carbinyl butyrate methyl cinnamate 2,6-dimethyl phenol guaiacol or 2-methoxy phenol 2,6-dimethoxy phenol eugenol methyl anthranilate vanillin) These are among the 128 synthetic flavor compounds that John Wright, in his book Flavor Creation, suggests every flavorist should know

Part 8 (para-menth-1-en-8-thiol myrcene valencene 1,8-cineole neryl oxide linalool oxide 2-phenyl ethanol benzaldehyde 4(4-hydroxy phenyl)-2-butanone 2-phenyl acetic acid) These are among the 128 synthetic flavor compounds that John Wright, in his book Flavor Creation, suggests every flavorist should know and work with. Below is the fully revised

Part 7 (alpha-damascene, beta-demascone, damascenone, nootkatone, neryl acetate, geranyl acetate, citronellyl acetate, linalyl acetate, isobornyl acetate, 4-mentha-8-thiol-3-one) These are among the 128 synthetic flavor compounds that John Wright, in his book Flavor Creation, suggests every flavorist should know and work with. Here's the revised content with CAS numbers,