A process for producing a perfume which comprises treating milk or a processed milk product successively with a lipase and, in the presence of an alcohol, an enzyme originating in an animal which has the activity of forming an ester with the use of an organic acid and an alcohol as the substrates (hereinafter referred to as the ester synthetase). A perfume having a rich fruity fragrance can be produced by using as the ester synthetase the enzyme which has an activity of synthesizing at least 0.1 (U/mg protein) of ethyl butyrate in the enzymatic reaction between 0.5 % (w/w) of ethanol and 2.6 % (w/w) of butyric acid employed as the substrates. The perfume is usable not only in processed milk products but also in processing various foods.
