What are the main ingredients of hot pot flavoring agent? What can be used instead?

Keywords beef essence base, ethyl maltol, synthetic vegetable oil (waste oil),

Ethyl maltol: 3- hydroxy -2- ethyl -4- pyrone (chemical formula C7H8O3)

Ethyl maltol can be divided into A 1 type (pure flavor type), A2 type (light flavor type) and A3 type (enhanced flavor type).

Beef flavor base: beef flavor base (13 all-nima highly carcinogenic chemical components)

Furanone 20% 0.85

Yimai 10% 0.2

Mercaptopentanone 0.4

3 mercapto 2 butanone 0.74

Thiophene 0.6

Carbon disulfide 0.79

4 methyl 4 mercapto 2 pentanone 0.3 1

Anisaldehyde 0.2

2.3.5 Trimethylpyrazine 0.65

2.5- dimethylpyrazine 0. 18

935 0.24

5- methylfurfural 0.24

4 ethyl guaiacol 0. 15

(For reference only)