The feasibility of routine quanti®cation of ¯avour character intensity in fruit concentrates by chromatography was studied. A set of 37 volatile components, previously identi®ed as ¯avour-active by gas chromatography-olfactometry, were quanti®ed in 133 different blackcurrant concentrates from three seasons, by gas chromatography with ¯ame ionisation detection. Sensory data on intensities of ¯avour character in these concentrates were obtained using ratio scaling. Partial least squares regression (PLS) was employed to develop models describing relationships between intensity of ¯avour character and concentrations of speci®c ¯avour components. Separate models were obtained for concentrates produced within three single seasons. Individual concentrates varied in: geographical origin; post-harvest fruit storage (chilled or frozen); and concentration strategy, either conventional thermal or freeze technology. Cross-validation (by PLS) determined the number of correlation factors required to reach minimum prediction error for each model. The ®nal model had a regression coef®cient of 0.80, dependent upon 10 ¯avour components, and was suited for predicting ¯avour character intensity in blackcurrant drinks from concentrates.