The present invention relates to: a beverage having citrus flavor, which has a phenylacetic acid concentration of 0.001 to 0.5 ppm; a method for producing a beverage having citrus flavor, the method comprising a step for adding phenylacetic acid as a raw material and a step for adjusting the concentration of phenylacetic acid to 0.001 to 0.5 ppm; and a method for improving the flavor of a beverage having citrus flavor, the method comprising adjusting the concentration of phenylacetic acid to 0.001 to 0.5 ppm.
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