This invention relates to the production of flavour concentrates based on apple or pear juice or other fruit or vegetable juices and to novel concentrates. The process comprises subjecting a fruit or vegetable distillate to reverse osmosis to form an aqueous permeate and a retentate containing a flavour chemical. The reverse osmosis is continued until the retentate can phase separate into an aqeous phase and a substantially anhydrous organic phase. The organic phase, which contains a high proportion of the flavour chemicals, is recovered. The organic phase concentrate produced has a high concentration of flavour chemicals and is substantially free of saccharide.