A flavor improving agent using material that has dietary history, i.e. material that has been eaten as food is provided, wherein the flavor improving agent suppresses peculiar smell of food and beverage. A composition containing extract from at least one plant selected from the group consisting of genus Crataegus of the family Rosaceae, genus Houttuynia of the family Saururaceae, genus Vitis of the family Vitaceae, genus Anthemis of the family Compositae, and genus Matricaria of the family Compositae is provided as the flavor improving agent for food and beverage. One of the extracts may be used alone or two or more of them may be used in combination. For example, a mixture of the extracts of the aforementioned four plants is preferable.
