The object of the present invention is to provide a method for improving flavor of food and beverage, wherein causative materials of undesirable aroma and bitterness produced in heating and processing a food and beverage is specified and selectively removed, whereby the flavor of food and beverage are improved, and the food and beverage having the flavor improved thereby. The present invention provides a process for improving flavor of food and beverage which comprises bringing food and beverage containing pyridine into contact with a weakly acidic cation exchange resin to make the pyridine adsorb on the weakly acidic cation exchange resin, making components other than pyridine desorb with alkali solution therefrom and collecting, and making pyridine desorb therefrom and collecting.
