A taste improver which is capable of effectively suppressing unpleasant bitter taste, harsh taste, and astringent taste peculiar to high intensity sweeteners without changing original flavor and taste of food and of reproducing taste intensity and a flavor profile by using the high intensity sweeteners, which are equal to those attained by using sugars such as sucrose. It is possible to improve the unpleasant aftertastes of a high intensity sweetener and to reproduce taste intensity and a flavor profile which are equal to those attained by using sugars such as sucrose by adding the taste improver for high intensity sweetener, characterized by containing (A), (B), and (C), and further (D) and/or (E), to a beverage or food containing the high intensity sweetener: (A) spilanthol, or an extract or essential oil of a plant containing spilanthol； (B) quinic acid or a composition containing quinic acid； (C) vanilla polyphenol or a composition containing vanilla polyphenol； (D) green tea polyphenol or a composition containing green tea polyphenol； and (E) rosaceous plant polyphenol or a composition containing rosaceous plant polyphenol.
