Aroma components of yeast extracts

Abstract Aroma components of 3 commercial yeast extracts with different aroma properties were analysed. In total, 182 positive identifications were made and a further 86 components were partially characterised. Two hundred and one components, including 47 sulphur‐containing compounds, are reported here for the first time as aroma components of commercial yeast extracts, and include 120 positive identifications. Most of the aroma components are likely to arise from sugar and/or amino acid interactions, or thiamin degradation. While certain similarities between the composition of the aroma of the 3 samples were apparent, important differences also existed, reflecting variations in the conditions used to manufacture the yeast extracts.