An umami taste and/or flavor enhancing composition which is obtained from cooking or blanching water of peas, the composition comprising (5R)-(β-D-glucopyranosyloxy)-1,5-dihydro-2H-pyrrol-2-one.L'invention concerne une composition améliorant le goût et/ou l'arôme unami, qui est obtenue à partir de l'eau de cuisson ou de blanchiment de pois, la composition comprenant de la (5R)-(ß-D-glucopyranosyloxy)-1,5-dihydro -2H-one.