yeast extract autolyzed

Full Material List

N/A

Identifiers

CAS (Single)	N/A
FEMA	N/A
EINECS	N/A
Synonyms	gistex yeast autolysate extract autolyzed yeast extract autolysed yeasts extract
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	N/A
Molecular Formula	N/A

Properties

Food Chemicals Codex Listed	No
Appearance	N/A
Assay	N/A
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	N/A
Flash Point	N/A
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	N/A
Soluble In	N/A
Occurrence	autolyzed yeast

Organoleptic

Organoleptic Notes	Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	N/A

AInsights BETA

FlavScents AInsights Entry: Yeast Extract Autolyzed

1. Identity & Chemical Information

Common Name(s): Yeast Extract Autolyzed
IUPAC Name: Not applicable (complex natural material)
CAS Number: N/A
FEMA Number: Not applicable
Other Identifiers: Not applicable
Molecular Formula and Molecular Weight: Not applicable (complex natural material)

Yeast extract autolyzed is a complex natural material derived from the autolysis of yeast cells, typically Saccharomyces cerevisiae. This process involves the breakdown of yeast cells by their own enzymes, resulting in a mixture rich in amino acids, peptides, nucleotides, and other cellular components. The composition can vary significantly depending on the yeast strain, growth conditions, and processing methods.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Yeast extract autolyzed is known for its savory, umami flavor profile, often described as meaty, brothy, or bouillon-like. It has a moderate to strong intensity and is used to enhance the savory notes in various food products. The taste threshold can vary, but it is generally effective at low concentrations, contributing to the overall depth and complexity of flavors in a formulation.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Yeast extract autolyzed is not found naturally but is produced through the autolysis of yeast cells. This process involves the self-digestion of yeast cells, where endogenous enzymes break down proteins into peptides and amino acids. It is commonly used in food products labeled as "natural flavor" due to its derivation from natural sources and processes.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Yeast extract autolyzed is widely used in savory flavor applications, including soups, sauces, snacks, and ready meals. It serves as a flavor enhancer, providing umami and depth to flavor systems. Typical use levels range from 0.1% to 2% (1000 to 20000 ppm) in finished products, depending on the desired intensity and product type. It is generally stable under typical food processing conditions, including heat and pH variations.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

While primarily used in flavors, yeast extract autolyzed can also be found in some fragrance applications, particularly those aiming to replicate savory or culinary aromas. It may be used in trace amounts to add realism or complexity to fragrance compositions. Its contribution is typically in the base notes due to its low volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

Amino Acids: Glutamic acid, aspartic acid
Peptides: Various small peptides
Nucleotides: Inosine monophosphate (IMP), guanosine monophosphate (GMP)

The composition of yeast extract autolyzed can vary based on the yeast strain and processing conditions. These constituents are primarily responsible for its umami and savory characteristics.

Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references

6. Regulatory Status (Regional Overview)

United States: Generally recognized as safe (GRAS) for flavor use by FEMA.
European Union: Approved under Regulation (EC) No 1334/2008 as a flavoring substance.
United Kingdom: Follows EU regulations post-Brexit.
Asia: Approved for use in Japan and China, with specific regulations varying by country.
Latin America: Generally accepted, but specific regulations may vary by country.

Yeast extract autolyzed is widely accepted for use in food products, with harmonized regulations across many regions.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Yeast extract autolyzed is considered safe for consumption, with no specific ADI or MSDI established due to its GRAS status. It is not known to cause irritation or sensitization in dermal applications, and inhalation exposure is not typically a concern given its low volatility. The risk profile is similar for both food and fragrance applications, with no significant safety concerns reported.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Yeast extract autolyzed is valued for its ability to enhance umami and savory notes in formulations. It synergizes well with other savory ingredients like hydrolyzed vegetable proteins and monosodium glutamate. Formulators should be cautious of overuse, which can lead to an overly salty or brothy flavor profile. It is often underutilized in applications where a subtle umami boost could enhance overall flavor complexity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on yeast extract autolyzed is well-established, with extensive documentation on its sensory properties and regulatory status. While industry practices are well-known, specific compositional data may vary due to the natural variability of the source material.

Citation hooks: FlavScents

QA Check

All required sections 1–9 are present
"Citation hooks:" line is present under each section
Flavor section includes ppm ranges
Toxicology section covers oral, dermal, inhalation
Regulatory section mentions US, EU, UK, Asia, Latin America
Includes section 5a for complex natural material

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-03-24 07:57:40 GMT (p2)

Suppliers

No suppliers are currently related to this material.

Become a FlavScents Supplier