Sensory characteristics (evaluated by quantitative descriptive analysis and as hedonic ratings) of seven apple aroma condensates obtained in one season from raw material of various apple variety composition and technological quality was assessed. The highest sensory quality and hedonic score obtained condensates from autumn and autumn-winter apple varieties and the lowest – from winter varieties. The key-notes of odour, which affected the hedonic ratings positively („green” and „fresh”) or negatively („fermented” and ,,hey-like”) were detected.