The present invention provides an aroma/flavor-imparting composition for imparting an aroma/flavor of beef stock to a foodstuff, and provides a foodstuff having the aroma/flavor, as well as a method for imparting the aroma/flavor. The present invention relates to a foodstuff obtained by adding 1-octen-3-ol and/or 1-octen-3-one, wherein the added concentration of 1-octen-3-ol and/or 1-octen-3-one is from at least 0.0050 ppb by weight to less than 910 ppb by weight.
