The present invention provides a method for producing a flavoring material that is suitable for use in food products and that contains a sufficient amount of cyclotene. The present invention relates to a method for producing a flavoring material containing 0.1 ppm or more of cyclotene, and the method comprises a step for heating an aqueous solution or suspension containing, by final concentration, 0.1 to 8.5 M of at least one amino acid or salt thereof selected from the group consisting of aspartic acid, glutamic acid, methionine, valine, and histidine and salts thereof and 0.1 to 6.7 M of at least one saccharide selected from the group consisting of ribose, xylose, arabinose, glucose, fructose, sucrose, maltose, and lactose.
