In order to explore the taste components of sweetening type of yeast extract (YE-S) and their effects on the sweetness of 10 sweeteners, high-performance liquid chromatography and amino acid automatic analyzer was applied to the measurement of free amino acids, 5'- nucleotides and organic acids in yeast extract. To evaluate the contribution of taste components in yeast extract on sweeteners, taste activity value (TAV) was calculated. The results showed that eleven taste components (TAV≥1) were the main components contributing to the taste. The sensory evaluation results showed that 0.1 g/L YE-S significantly improved the sweet taste perception of stevioside, mogroside and sucralose. For stevioside, 0.1 g/L YE-S could shorten the perception time of its maximum sweetness by 2.98 s according to Time-intensity (TI) sensory test. The addition test showed that glutamic acid and alanine can significantly enhance the sweet taste perception of stevioside, mogroside and sucralose, and citric acid can significantly enhance the sweet taste perception of sucralose. Molecular docking results showed that the hydrophobic interactions between stevioside and T1R2 increased in the presence of glutamic acid or alanine. The experiment of enhancing YE-S on the sweetness of 3 sweeteners, which be important theoretical support for the application of yeast extract and the development of sweet food.