[Problem] To provide a method for evaluating a flavor improving agent, whereby problems based on sensory evaluation can be solved and the flavor improving effect of a flavor improving agent can be efficiently, objectively and non-invasively evaluated with little restriction within a short period of time.[Solution] A method for evaluating a flavor improving agent, which comprises: (1) a step for administering to subjects an aqueous solution of a taste substance to which a known flavor improving agent has been added, said taste substance being selected from a group consisting of a sweet substance, a salty substance, a sour substance, a bitter substance and a flavor enhancing substance, and, at the point of the administration, measuring a change in the signal intensity at around the temples of the subjects with a biophotonics measurement device； (2) a step for selecting subjects showing a change in the signal intensity at around the temples, said change being caused by the addition of the known flavor improving agent, in step (1)； and (3) a step for administering to the subjects selected in step (2) an aqueous solution of the aforesaid taste substance to which the flavor improving agent to be tested has been added, measuring, at the point of the administration, a change in the signal intensity at around the temples of the subjects with a biophotonics measurement device, and then evaluating the flavor improving effect using the change in the signal intensity as the indicator.Le problème décrit par la présente invention est de trouver un procédé pour évaluer un améliorateur de goût, grâce lequel les problèmes basés sur une évaluation sensorielle peuvent être résolus et l'effet d'amélioration du goût d'un améliorateur de goût peut être évalué efficacement, objectivement et d'une façon non-invasive avec peu de restriction dans un laps de temps court. La solution selon l'invention porte sur un procédé pour évaluer un améliorateur de goût, qui comprend : (1) une étape cons
