酵母抽提物（YE）是一种优良的天然调味料，富含游离氨基酸、5’-核苷酸及肽等风味物质，广泛用于肉制品、汤料、酱和方便食品中。风味活性物包括气味活性物及滋味活性物。以往有关酵母抽提物中风味物质的研究，缺乏对其中滋味活性物质的分析，更缺乏对其中风味前驱物及其受热产生气味物的系统研究。本课题拟采用先进的风味分析技术，包括气相色谱-嗅闻-质谱（GC-O-MS）技术以及食品分离纯化技术例如凝胶过滤色谱、反相液相色谱、液-质联用、核磁共振等技术，结合滋味稀释分析（TDA），研究（1）酵母抽提物中风味前驱物分析，重点是滋味活性物质的分离纯化、鉴定；（2）滋味活性物质定量构效关系模型；（3）风味前驱物酵母抽提物加热后产生的关键气味活性化合物，与风味前驱物包括滋味活性物质的相关性。旨在深入剖析酵母抽提物的风味前驱物及关键风味物质，并探索其在加工过程中的变化规律，为制备风味质量更高的酵母抽提物提供科学依据。

Yeast extract (YE) is a kind of super natural seasoning, contains rich amount of flavor substances such as free amino acids, 5’-nucleotides and peptides. As an important ingredient, YE is widely used in foods such as meat products, soups, sauces, instant foods, et al., providing meaty, brothy, umami flavor. Flavor-active compounds are divided into odor-active compounds and taste-active compounds. .As the flavor of YE, current results are focused mainly on the volatile components of YE, and until now, the knowledge of flavor precursors including taste-active compounds of YE are very limited,and not be studied systematically. .In this study, here employed are the advanced flavor analyisis techniques including gas chromatography-olfactrometry-mass spetrometry (GC-O-MS), and isolation/purification techniques such as gel filtration chromatography (GFC),RP-HPLC,LC-MS/MS,NMR,et al., combining with sensory evaluation such as taste dilution analysis (TDA), to study the following aspects of yeast extract:(1) analysis of flavor precusors,including purification and identification of taste-active compounds; (2) model of quantative structure and activity relationship (QSAR) of taste-active compounds; (3) relationship of odor-active compounds generated from thermal process with flavor precursors. By the analysis of the taste-active compounds such as umami and kokumi substances deeply and thoroughly, and establishment of their varying pattern,so it is possible to provide scientific foundation to the preparation of yeast extract product with much better flavor qualities.