The subject of this invention is the composition which can give the preferable fragrance and / or flavor which a brewed fermented food or a seafood-type extract originally has to food / beverage products, The preferable fragrance and / or flavor which a brewed fermented food or a seafood-type extract originally has. It is providing the food-drinks which have, and the manufacturing method of this food-drinks. The addition concentration of 1-octen-3-ol and / or 1-octen-3-one is 0.00006 wt ppm or more and 0.065 wt ppm or less, and the addition concentration of lower fatty acids is 0.0006 wt ppm or more and 1-octen-3-ol and / or 1-octen-3-one, lower fatty acid so that the concentration of methional is 0.7 wt ppm or less and the methional concentration is 0.2 wt ppm or more and 230 wt ppm or less And a method for producing a food or drink comprising a step of adding methional to the food or drink.本発明の課題は、飲食品に醸造発酵食品若しくは魚介系エキスが本来持つ好ましい香気及び／又は風味を付与することができる組成物、醸造発酵食品若しくは魚介系エキスが本来持つ好ましい香気及び／又は風味を有する飲食品、並びに、該飲食品の製造方法を提供することである。 １－オクテン－３－オル及び／又は１－オクテン－３－オンの添加濃度が０．００００６重量ｐｐｍ以上且つ０．０６５重量ｐｐｍ以下となり、低級脂肪酸類の添加濃度が０．０００６重量ｐｐｍ以上且つ０．７重量ｐｐｍ以下となり、且つメチオナールの添加濃度が０．２重量ｐｐｍ以上且つ２３０重量ｐｐｍ以下となるように、１－オクテン－３－オル及び／又は１－オクテン－３－オン、低級脂肪酸類、並びにメチオナールを飲食品に添加する工程を含む飲食品の製造方法。
