Are they the same thing? If not, what makes them different? Someone somewhere (I can't remember where) said they were the same because they both have to go through hydrolysis.

Autolyzed yeast extract is a flavoring agent made from yeast, usually the same kind used to make bread rise or ferment beer. Generally, the yeast is heated or otherwise killed in a way that allows enzymes inside the cells break down the yeast, including the proteins.

29 minutes ago, Sarae.the.wannabe.chemist said:

Are they the same thing? If not, what makes them different? Someone somewhere (I can't remember where) said they were the same because they both have to go through hydrolysis.

I suspect it depends on the specific context (e.g., if it is food additive) and the specific labeling requirements in a given jurisdiction. Fundamentally autolysis refers to self-digestion by existing enzymes (as opposed e.g. to adding further enzymes to break things down). So yeast extract without the autolysis could refer to the same thing but leaves the door open for addition of other enzymes, and other processing methods.

Thanks CharonY! That makes sense. I was, in fact, talking about a food additive.