A method of producing a flavor improving agent which comprises the step of heating an amino acid or a peptide and a coexisting amino sugar; or a method of improving the flavor of a food or a drink with the use of this flavor improving agent. As an appropriate example of the flavor improving method, a method of improving the cooked flavor of a cooked food or drink may be cited. A method of producing a cooked food or drink which comprises the step of adding an amino sugar to a food or drink material containing an amino acid or a peptide and then cooking (heating) the mixture.Examples of the amino sugar usable herein include glucosamine, galactosamine and so on.
