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, Y-GLUTARNYLCYSTEINE, 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.
