A method is disclosed for producing an enhanced flavor impact and improved mouthfeel character in a fruit-flavored dry beverage mix which comprises adding a low level of an amino acid or combination of amino acids. The amino acids which have been shown to produce these results include l-proline, l-asparagine, l-aspartic acid, l-arginine, ?-amino-n-butyric acid, l-alanine, l-glutamine and combinations thereof.
