To provide a perfume composition that imparts flavor of likeness of milk or a dairy product in which palatability is higher.

A production method of dairy flavor is characterized in that (A) S-methyl methionine sulfonium chloride is blended, and is further characterized in that one or more selected from the group consisting of (B) lactones, (C) aliphatic acids, (D) aldehydes, (E) esters, (F) alcohols, (G) ketones,(H) nitrogen-containing compounds, (I) sulfur-containing compounds, (J) fat hydrolysates, (K) protein hydrolysates, and (L) fraction objects of milk or milk processed products are blended, in the production method of dairy flavor.