The present invention provides a composition that can be widely used and easily produced, and can impart the flavor of cooked shallots. This composition includes (A) at least one selected from 2-methyl-3-methylthiofuran and benzaldehyde dimethyl acetal, or at least two selected from the group consisting of 2-methyl-2-pentenal, dimethyl trisulfide, 2-pentylfuran, dipropyl disulfide and 3-penten-2-one. The composition is added such that the concentration of the composition in a food, beverage, or seasoning being comsumed is 1-20,000 ppb.
