Four commercial grades of food packaging board were analysed by chromatographic techniques and sensory evaluation. Attention was paid to providing as similar conditions as possible for the sample preparation and sample pre-treatment in the two types of analysis. A mathematical function for the dependence of sensory data on instrumental data with a prediction error of 12.3 % was found. Hexanal and pentanal were to a significant degree responsible for the odour impact perceived from the board. The developed method has been used to estimate the odour level in boards with fibres from various sources.