Volatile Components of a Yeast Extract Composition

Aroma volatiles of a yeast extract composition (YEC) were extracted and concentrated to a valid isolate using established techniques. By GC‐MS mainly, 100 positive identifications and 25 partial characterizations were made. The majority have not been published previously as volatiles of a yeast extract. Some are biosynthesis products of the yeast; others are thermal lipid degradation/oxidation products, but the main impact comes from the action of heat on amino acids and/or sugars, and also from thermally degraded thiamin. Additionally, the reaction of 4‐hydroxy‐5‐methyl‐3(2H) furanone and hydrogen sulfide is suggested. Results show that YEC is a natural source of some sulfur‐containing furans which have been reported to possess meaty odor properties, and which have not been identified in natural cooked beef aroma. Such compounds are potent odor chemicals, and it is possible that additional representatives are present in trace quantities together with analogous thiophens.