An agent for improving the eating quality of chocolate products is disclosed it comprises as an active ingredient a yeast extract comprising (a) free glutamic acid in an amount of at least 10 wt % (preferably at least 15%) as calculated for sodium glutamate, (b) disodium 5′-inosinate and disodium 5′-guanylate in a total amount of at least 1 wt % (preferably at least 1.5 wt %), and (c) 2-furanmethanol and/or 5-methyl-2-furanmethanol.
