The body taste of a sweetener (for example, aspartame, sucralose, asesulfame,etc.) is improved by blending the sweetener with an amino acid or a peptide havingan effect of activating a calcium receptor such as γ-Glu-X-Gly (whereinX represents an amino acid or an amino acid derivative), γ-Glu-Val-Y(wherein Y represents an amino acid or an amino acid derivative), γ-Glu-Ala,γ-Glu-Gly, γ-Glu-Cys, γ-Glu-Met, γ-Glu-Thr, γ-Glu-Val,γ-Glu-Orn, Asp-Gly, Cys-Gly, Cys-Met, Glu-Cys, Gly-Cys, Leu-Asp, D-Cys,γ-Glu-Met(O), γ-Glu-γ-Glu-Val, γ-Glu-Val-NH
