Coffee bean extract with improved flavor, food or beverage, packaged beverage and method for producing coffee bean extract

A coffee bean extract comprising:

• isovaleric acid;
• and
• a compound (I) detected at m/z 727.35 in LC-MS analysis,
• wherein an isovaleric acid content per soluble solids is less than 10 ppm, and
• a ratio of an area value at m/z 727.35 of the compound (I) to an area value at m/z 353.30 of xanthohumol is 0.11 or greater when an aqueous solution of the coffee bean extract containing 0.3 mass % soluble solids is diluted in half with ethanol and subjected to LC-MS analysis using 99 ppm xanthohumol as an internal standard.

A method of producing a coffee bean extract, comprising:

• a roasting step of roasting coffee beans including Liberica coffee beans to obtain roasted coffee beans;
• an extraction step of obtaining an extract from the roasted coffee beans with water;
• and
• an isovaleric acid reduction step of reducing the isovaleric acid content per soluble solids to less than 10 ppm in the extract obtained.