展开全部酵母抽提物的特点：酵母抽提物富含20多种氨基酸（包括人体所必需的8种氨基酸），还产生含有独特、复杂味感的功能肽。酵母抽提物所富含的RNA在核酸酶的作用下，可以分解为5’-GMP、5’-IMP。还有，大量的各种淀粉和多糖在糖酶的作用下降解各种不同的单糖和多糖。酵母抽提物中含有乙酸、丙酸、乙酸丁酯等多种成分，具有强烈的酱香味和鲜美感。还含有吡嗪类、醇类、醛类、酚类、酯类等许多风味化物质体现了风味的浓厚、呈味持久。酵母抽提物还具有防止油脂氧化、耐高温、掩盖异味（苦味、酸味、碱味和异臭等）的特点，有效地提高食品的风味、品质。酵母抽提物通过自身生物酶解酵母而得，因而不含有3’-MCPD。酵母抽提物在酱油中应用可以起到一下效果：缓和酱油的直冲感，增强酱油的体香和基香，使之口感更加趋向自然柔和，香鲜持久烘托酱油的各种风味香气（生晒酱香、发酵酱香、肉质原鲜味等）协调、平衡味觉，酵母味素中丰富、齐全、合理的呈味物质能有效协调酱油中的各种呈味物质的不均衡，使之更加平和掩盖异味、缓和酸味，酵母味素的极性大分子基团对酱油中的各种呈杂味的微极性物质发生分子间作用，通过吸附、覆盖、包埋作用，从而达到掩盖、缓和异味的效果节约其他原料，由于酵母味素香、鲜感强、氨基酸态氮高，可以适当减少MSG、I+G、HVP的用量提高氨基酸态氮、IMP、GMP、干固物等，增加酱油的光亮度和挂壁度，酵母味素中干固物含量>=55%,总氮>=6%，氨基酸态氮>=2.5%，5’-IMP,5’-GMP>=2.5%;解决其他问题（诸如3-MCPD的问题）
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