The present invention provides a flavor and/or fragrance composition having a natural scent of Jasminum sambac, which is characterized by adding at least one ingredient selected from the group consisting of 3,7-dimethyl-1,5-octadiene-3,7-diol, 2,6-dimethyl-1,7-octadiene-3,6-diol, and dehydrolinalool to a base composition having, as a keynote, Jasminum sambac flower-like scent. The total amount of the scent ingredients is preferably 0.01 to 20 % by mass of the whole flavor and/or fragrance composition.
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