This flavor improving material includes, as an active ingredient, a partial hydrolyzate of animal/plant fats and oils that has come into contact with an adsorbent. The pH of the adsorbent is preferably 3.0-8.0 and silica gel is preferably used as the adsorbent. In addition, the partial hydrolyzate of animal/plant fats and oils is preferably obtained by a column-type enzymolysis method. The enzymolysis method preferably uses an immobilized enzyme, a carrier of which is an ion-exchange resin. The partial hydrolyzate of animal/plant fats and oils is preferably obtained by undergoing, before or after coming into contact with the adsorbent, a step (A) for performing oxidation treatment such that the peroxide value of the partial hydrolyzate of animal/plant fats and oils is 5-60.
