Provided is a coffee flavor improvement agent, which is a solution containing an aroma compound produced when roasted coffee beans are ground, wherein the solution is a propylene glycol solution, an ethanol solution, or a combination thereof, that meets specific conditions. This coffee flavor improvement agent makes it possible to experience the aroma produced when roasted coffee beans are ground. Conditions: In a total ion chromatogram obtained with a polar column using GC/MS in an EI mode at 70 eV, there are peaks for 2-methylfuran, 2-methylbutyraldehyde, isovaleraldehyde, 2,5-dimethylfuran, 3-hexanone, 2-vinylfuran, pyridine, 2,5-dimethylpyrazine, 2-ethyl-6-methylpyrazine, and 3-ethylpyridine； and the proportion of the total area of all peaks where the RI of all peaks to the total area is at or less than acetoin and the proportion of the total area of all the peaks where the RI is greater than acetoin are in a specific range.本發明提供一種咖啡風味改善劑，其使人感受到於烘焙咖啡豆之粉碎時所產生之香氣。 本發明之咖啡風味改善劑係包含在烘焙咖啡豆之粉碎時所產生之香氣化合物之溶液，且溶液為滿足特定條件之丙二醇溶液、乙醇溶液、或該等之組合； 條件：使用GC/MS，使用極性管柱，利用70 eV下之EI模式獲得之總離子層析圖中，具有2-甲基呋喃、2-甲基丁基醛、異戊醛、2,5-二甲基呋喃、3-己酮、2-乙烯基呋喃、吡啶、2,5-二甲基吡?、2-乙基-6-甲基吡?、及3-乙基吡啶之波峰，相對於全部波峰之合計面積，RI為乙偶姻以下之全部波峰之合計面積之比率及RI大於乙偶姻之全部波峰之合計面積之比率為特定範圍。
