Yeast extract, the nature-made ingredient, provides a rich source of flavor-giving substances. Using the gas chromatography-mass spectrometry(GC/MS), the application experts identify a large number of pyrazine compounds and sulfur-containing heterocyclic compounds present in Yeast Extract, which give pleasant meaty notes and baked aroma that can inhibit taste buds' ability to detect bitter flavors. “We'd like to be able to make the recipes more enjoyable by masking the objectionable off-notes. Blocking these off-notes while adding pleasant xianness/umami notes and baked aroma could bring consumers an unparalleled savory experience."
Yeast Extract, a Natural Solution to Mask Off-notes and Modulate Flavor
Yeast extract, derived from yeast, is made up of a variety of flavor-giving amino acids, polypeptides (such as flavor peptides, off-notes blocking peptides, etc), small-molecule proteins, and flavor nucleotides, these substances are the precursors of meaty notes.
During the cooking and heating process, the rich content of nucleotides, amino acids, flavor peptides, and small-molecule proteins in yeast extract will break down into nitrogen-rich and sulfur-rich compounds (meaty flavors) through Maillard reaction. It will further counteract off-tastes and bring specific savory flavors to the end products. This biochemical reaction solution neutralizing off-notes is more effective and thoroughly than those traditional methods.
Thanks to the solubility properties, transparency, and taste modulation attributes, yeast extract has been commonly used in sweet beverages, plant-based analogs, meat products...to improve savory notes. What’s more, yeast extract is free from gluten, GMO ingredients, synthetic additives, chemical substances or animal-derived ingredients. It provides a natural solution that meets consumers’ demands for clean label, wellness, sodium reduction, and flavor challenge.
In stevioside, Yeast Extract masks the liquorice flavor and cooling sensation, and realizes a sugar reduction of 30% without compromising on taste.
In plant-based meat, YE and Flavor YE effectively neutralizes the off-notes of alternative plant-based proteins, boosts meaty flavors, and adds Xianness/umami flavor to the end product.