The present invention addresses the problem of providing an oligonucleotide-containing yeast condiment wherein an oligonucleotide-containing yeast condiment that is a non-monomeric nucleic acid-based taste substance exhibits an effect on the taste of a food product. The yeast condiment according to the present invention includes an oligonucleotide in an amount of at least 5 wt%, preferably at least 10 wt%, and more preferably at least 15 wt%, whereby, when the composition according to the present invention is added to a food product, it becomes possible to impart thereto a taste quality different from that of the conventional yeast extracts or yeast condiments.[課題] 本發明之課題為提供一種含有寡核苷酸的酵母調味料，含有為非單體之核酸呈味性物質之寡核苷酸的酵母調味料會展現可賦予食品之呈味性的影響。 [解決方法] 本發明之酵母調味料藉由含有寡核苷酸5重量%以上，期望為10重量%以上，更期望為15重量%以上，在將本案發明之組成物添加至食品時，可賦予與以往之酵母萃取物、酵母調味料不相同之滋味。
