The present invention addresses the problem of providing: a composition capable of imparting to a foodstuff a desirable aroma and/or flavor inherent in a brewed or fermented food or in a seafood extract； a foodstuff having the aroma and/or flavor inherent in a brewed or fermented food or in a seafood extract； and a production method for said foodstuff. The production method for the foodstuff includes a step in which a 1-octen-3-ol and/or a 1-octen-3-one, a lower fatty acid, and a methional are added to the foodstuff, such that the additive concentration of the 1-octen-3-ol and/or a 1-octen-3-one is 0.00006-0.065 ppm by weight, the additive concentration of the lower fatty acid is 0.0006-0.7 ppm by weight, and the additive concentration of the methional is 0.2-230 ppm by weight.
