In order to study the effects of yeast extracts on gel qualities and flavor characteristics of fish cakes,seven different types of yeast extracts including FA31,FA37,FIG12,KU012,FIG22,KA66,FG10 and monosodium glutamate were added to determine the whiteness,texture characteristics,gel strength and water-holding capacity of fish cakes.Three types of yeast extracts including KA66,FA31 and KU012 were selected by comprehensive sensory scores.The taste of fish cakes was further evaluated by electronic tongue.The volatile flavor compounds of fish cakes were evaluated by electronic nose and headspace solid phase microextraction combined with gas chromatograph-mass spectrometry (HS-SPME-GC-MS).The results showed that yeast extracts improved the gel quality of fish cakes.The FA37 yeast extract containing 20% glucan significantly improved the whiteness value,gel strength and water-holding capacity of fish cakes.The FA31 yeast extract containing 80% polypeptide significantly improved the whiteness value of fish cakes.After adding yeast extracts (FA31，KU012，KA66),the umami taste and salty taste of the fish cakes was significantly improved,with no obvious differences in sourness and bitter aftertaste among the fish cakes.The results of analyzing volatile flavor compounds showed that the content of 1-octene-3-ol and nonanal,the main off-odors in fish cakes,reduced to varying degrees after adding three yeast extracts.In the fish cakes with KA66 added,hexanol,2,6-diethylpyrazine,2-heptanone,decane and other flavor compounds that contribute to the flavor characteristics of fish cakes were newly identified.It is indicated that adding yeast extracts can improve the gel quality of fish cakes,enrich and enhance the flavor characteristics of fish cakes.