The compositions of metal ions,free amino acids,total amino acids and nucleotides of four different yeast extracts (KA66,FA28,KU012,FA01) were analyzed. Subsequently,the contribution of each taste component to the taste of yeast extract was evaluated using taste activity value (TAV),and their synergistic interactions were explored through the equivalent umami concentrations (EUC). The effect of yeast extracts on the flavor of the surimi product was explored by sensory evaluation and electronic nose. The results showed that the yeast extract KU012 had the highest content of glutamic acid,alanine,5′IMP and 5′GMP with the biggest TAV,which were the lowest in FA01. The content of total amino acids in FA28 was the highest and the glutamic acid was the main component. The EUC of KU012 was 125.22 gMSG/g,namely,the umami intensity produced by 1 g KU012 was equal to that of 125.22 g single monosodium glutamate. Sensory results showed that yeast extracts could significantly improve the taste of surimi products,and also had a certain masking effect on fishyodors. KU012 had the highest sensory score. The results of the electronic nose showed that the volatile components of the surimi products were significantly different after the addition of different yeast extracts.