THE PURPOSE OF THE INVENTION IS TO PROVIDE A MEANS FOR IMPROVING THE BODY TASTE, TASTE AND FLAVOUR OF FOODS. THUS, THE PRESENT INVENTION IS RELATED TO A BODY TASTE IMPROVER COMPRISING A LONG-CHAIN HIGHLY UNSATURATED FATTY ACID AND/OR AN ESTER THEREOF AS A MAIN COMPONENT AND A BODY TASTE-INCREASING COMPONENT； A BODY TASTE IMPROVER COMPRISING A LONG-CHAIN HIGHLY UNSATURATED FATTY ACID AND/OR AN ESTER THEREOF DERIVED FROM A PARTICULAR VEGETABLE OIL HAVING A LOT OF ᵞ-LINOENIC ACID； A METHOD FOR INCREASING THE EFFECT OF A BODY TASTE IMPROVER COMPRISING A LONG-CHAIN HIGHLY UNSATURATED FATTY ACID AND/OR AN ESTER THEREOF, COMPRISING ADDING THE BODY TASTE-INCREASING COMPONENT TO THE BODY TASTE IMPROVER； A VEGETABLE FAT AND OIL COMPOSITION WITH AN α-LINOLENIC ACID CONTENT OF 5% OR LESS, COMPRISING A LONG-CHAIN HIGHLY UNSATURATED FATTY ACID AND/OR AN ESTER THEREOF； A FOOD HAVING AN IMPROVED BODY TASTE COMPRISING THE BODY TASTE IMPROVER OR THE VEGETABLE FAT AND AN OIL COMPOSITION； A METHOD FOR IMPROVING BODY TASTE OR A FOOD, COMPRISING ADDING THE BODY TASTE IMPROVER OR THE VEGETABLE FAT AND OIL COMPOSITION TO THE FOOD AND A METHOD FOR IMPROVING BODY TASTE OF A FOOD, COMPRISING SEPARATELY ADDING A LONG-CHAIN HIGHLY UNSATURATED FATTY ACID AND/OR AN ESTER THEREOF, AND A BODY TASTE-INCREASING COMPONENT TO THE FOOD.
