To provide an extract or other substance that can impart not only bitterness and aroma but also taste elements such as koku and robustness without increasing astringency or harshness, and to provide a beverage having superior koku and robustness. Increasing hop-derived polyphenols, particularly trimeric proanthocyanidin makes it possible to provide beverages with koku and robustness without increasing astringency or lingering aftertaste.本發明係提供不增強澀味或收斂味，不僅苦味或香味，亦可賦予濃郁或飲後滿足感等味道的萃取物等以及提供具有優異的濃郁及飲後滿足感之飲料。本發明之解決手段係藉由增強來自啤酒花之多酚中，特別是三聚體原花青素，可在不增強收斂味或後味差之下，給予飲料濃郁或飲後滿足感。
