An agent for enriching body taste which contains, as free amino acids, hydrophobic amino acids including valine or phenylalanine, basic amino acids including lysine and acidic amino acids. It can impart the excellent aroma, flavor and body taste of dairy products, the butter aroma, the butter flavor and the body taste of butter to foods such as bakery foods. It is preferable that the above-described agent for enriching body taste contains from 30 to 60% by mass of the hydrophobic amino acids as described above, from 35 to 65% by mass of the basic amino acids as described above and from 1 to 20% by mass of the acidic amino acids as described above, each based on the total free amino acids.
