The present invention addresses the problem of providing: a composition capable of imparting to a foodstuff a desirable aroma and/or flavor inherent in a brewed or fermented food or in a seafood extract； a foodstuff having the aroma and/or flavor inherent in a brewed or fermented food or in a seafood extract； and a production method for said foodstuff. The production method for the foodstuff includes a step in which a 1-octen-3-ol and/or a 1-octen-3-one, a lower fatty acid, and a methional are added to the foodstuff, such that the additive concentration of the 1-octen-3-ol and/or a 1-octen-3-one is 0.00006-0.065 ppm by weight, the additive concentration of the lower fatty acid is 0.0006-0.7 ppm by weight, and the additive concentration of the methional is 0.2-230 ppm by weight.本發明之課題係提供可賦予飲食品釀造發酵食品或魚介系萃取物原本具有的良好香氣及/或風味的組成物、具有釀造發酵食品或魚介系萃取物原本具有的良好香氣及/或風味的飲食品及該飲食品的製造方法。包含添加1-辛烯-3-醇及/或1-辛烯-3-酮、低級脂肪酸類及甲硫基丙醛於飲食品以使1-辛烯-3-醇及/或1-辛烯-3-酮之添加濃度成為0.00006重量ppm以上且0.065重量ppm以下，低級脂肪酸類之添加濃度成為0.0006重量ppm以上且0.7重量ppm以下，並且甲硫基丙醛之添加濃度成為0.2重量ppm以上且230重量ppm以下之步驟之飲食品的製造方法。
