A sulfurol-containing, taste-improving agent that can provide a good meaty flavor while suppressing any off-flavors derived from sulfurol. The taste-improving agent includes sulfurol and hydroxymethylfurfural and having a mass ratio of the hydroxymethylfurfural to the sulfurol of 0.03 or more and 12.00 or less.

The present disclosure relates generally to flavoring compositions having a roast aroma profile and their use in flavored consumer products. In certain aspects, the disclosure also provides methods for the preparation of such flavoring compositions.