An object of the present invention is to selectively remove a cyclic organic compound that adversely affects the flavor of a beverage and to improve the flavor of the beverage. A method for improving the flavor of a beverage, comprising bringing a beverage into contact with a cellulose derivative and adsorbing the cyclic organic compound in the beverage to the cellulose derivative.本発明は、飲料の香味に悪影響を及ぼす環式有機化合物を選択的に除去し、飲料の香味を改善することを目的とする。 飲料とセルロース誘導体を接触させ、該飲料中の環式有機化合物を該セルロース誘導体に吸着させることを含む、飲料の香味改善方法。
