Correlation between some indices of sensory profiles of beef broths and the levels of 5'-nucleotides, total lipids, total carbonyl compounds and free fatty acids E. KIROVA and M. PESCHEVSKA 5'-nucleotides, total lipids, total carbonyl compounds and free fatty acids content of beef broths from Longissimus dorsi were studied. The broths were prepared by a standard boiling procedure and their sensory qualities were determined by laboratory panel of 8 members. The panelists evaluated 18 flavour indices, for taste and aroma separately, using flavour profile method and 5 scores scale. Our main goal was to find if there is any linear relation (type y = ax + 6) between the results of the sensory and chemical analysis as well, e. g. between the individual indices areas of profiles and the values of various chemical compounds shown above.We established the existence of such type of linear relations. There are high correlations between "liked" taste indices and 5'-nucleotides, and free fatty acids content. We did not find satisfactory correlations between content of volatile carbonyl compounds and the indices "grassy", "caramel-like'' and "oxidised fat" aroma. The correlation between the indices "grassy" (taste and aroma) and total lipids content of the broths is linear but not significant.