The present invention relates to a chocolate-like food containing a polyunsaturated-fatty-acid-containing oil and fat, and addresses the problem of providing a product in which a change in flavor over time is suppressed. The inventors discovered that the occurrence of offensive odor over time can be strongly suppressed by including an amino acid in a chocolate-like food containing a polyunsaturated-fatty-acid-containing oil and fat, and thereby developed the present invention. The amino acid is preferably one or more amino acids selected from glycine, glutamic acid, alanine, proline, lysine, tryptophan, methionine, valine, serine, histidine, isoleucine, leucine, phenylalanine, arginine, threonine, cysteine, aspartic acid, glutamine, and asparagine.本發明係關於含有含高度不飽和脂肪酸油脂之巧克力食品，並以提供可抑制隨著時間經過的風味變化者為課題。含有含高度不飽和脂肪酸油脂之巧克力類食品中，係發現藉由含有胺基酸，可抑制隨著時間經過的異臭產生，進而完成本發明。胺基酸理想為選自甘胺酸、麩胺酸、丙胺酸、脯胺酸、賴胺酸、色胺酸、甲硫胺酸、纈胺酸、絲胺酸、組胺酸、異白胺酸、白胺酸、苯丙胺酸、精胺酸、蘇胺酸、半胱胺酸、天門冬胺酸、麩胺醯胺、天門冬醯胺之中1種以上。
