Provided is a process for producing a seasoning having an excellent roast meat like flavor without unpleasant odor derived from yeast and burnt odor derived from saccharide. The process comprises the steps of mixing a yeast extract containing at least one of cysteine, cystine, methionine, glutathione, ³-glutamylcysteine, cystebylglycine, and salts or hydrates thereof in a ratio of 1% by mass or more based on the solid content with saccharide and/or a nucleic acid-related substance in an aqueous solution to prepare a mixture and heating the mixture under two different pH conditions of pH 3.5 to 5.5 and pH 6.0 to 8.0, respectively at 80 to 130 °C for 0.5 to 8 hours.
