## 3 Results and Discussion
### Identification of Aroma Compounds  
Overall, 48 aroma-active compounds were detected in the two gins, of which 38 were identified, as listed in Table 1. In AEDA, the FD factors relate to the last dilution in which an individual odorant is still perceivable during GC-O analysis, and these thereby indicate the most potent odorants in a sample [31]. It is worthy of note that compounds perceived at FD 2048 might still be perceivable at the next AEDA dilution, namely FD 4096 (not performed in the present study), hence the representation as \(\geq\)2048 to indicate that these compounds might be present at higher dilutions. The compounds in Table 1 are listed in order of decreasing FD factor with respect to their presence in Kini; as such, the most potent odorants (those with the highest FD factors) in Kini appear at the top of the table, whilst those in Gspusi appear throughout the table, although primarily also at or near the top. Comparing the FD factors between the two gins, Kini contained the most compounds - eight in total - at the highest FD factor of \(\geq\)2048, compared to two in Gspusi. Common compounds present at the highest FD factor of \(\geq\)2048 in both gins were (\(Z\))-rose oxide and linalool, with _flowery_, _rose-like_ and _flowery notes_, respectively. The additional FD \(\geq\)2048 compounds in Kini were _trans_-anethole, eugenol, limonene, \(\delta\)-carene, octanal and coumarin, exhibiting odor impressions ranging from _anise-like_, _clove-like_, _orange/lemon peel-like_, _citrus-like_, _eucalyptus-like_, _soary_, _ coconut-like_ and _cinnamon-like_. The second highest FD factor of 1024 was represented by three compounds in Kini, and two compounds in Gspusi. Specifically, \(\alpha\)-pinene, \(\gamma\)-terpinene and an unknown compound were present at FD 1024 in Kini, with odor impressions _rosiny_ and _conifer-like_, _turpentine-like_ and _soary_, and _musty_, respectively. By comparison, the two compounds at FD 1024 in Gspusi were myrcene and (\(E\),\(E\))-2,6-nonadienal, with odor qualities of _earthy_, _metallic_ and _geranium-like_, and _fatty_ and _cucumber-like_, respectively. Kini and Gspusi respectively contained nine and five compounds at FD 512. Previous studies have similarly identified terpen, terpenids and aldehydes in gins, specifically \(\alpha\)-pinene, camphene, sabinene, \(\delta\)-carene, myrcene, limonene, 1,8-cineole, \(\gamma\)-terpinene, \(p\)-cymene, (\(Z\))-rose oxide, linalool, citronellal, citral, geraniol, as well as hexanal, octanal, nonanal and decanal via GC-O or GC-MS analysis [10; 14; 15], and estragole and eugenol by high performance liquid chromatography (HPLC) analysis [32]. A number of compounds detected in the present study have not been previously reported for gins and are reported here for the first time, specifically (\(E\))-2-hexenal, 1-octen-3-one, 2-acetyl-1-pyrroline, 1-(\(R\))-fenchone, trimethylpyrazine, 1-octen-3-ol, (\(Z\))-2-nonenal, (\(E\),\(E\))-2,6-nonadienal, (\(E\),\(Z\))-2,6-nonadienal, (\(E\))-2-decanal, (\(E\),\(E\))-2,4-decadienal, _trans_-anethole, 2-methoxyphenol, \(p\)-anisaldehyde, thymol, myristicin, coumarin and vanillin. The number and nature of aroma compounds present in gins closely reflect the number and type of botanicals used in their production. A richer diversity of aroma compounds, therefore, would be expected to be present in gins produced with a wide range of botanicals, as is the case for the Kini gin in this study, and to a lesser extent the Gspusi gin. Comparing the sensory data with the volatile constituents identified, the high ratings of _citrus-like_, _orange-like_ and _fruity_ impressions for Kini are in good agreement with the aroma compounds exhibiting citrusy notes detected at high FD factors, specifically \(\delta\)-carene, limonene (also described as orange peel-like), octanal, citronellal, and citrical (each perceived with at least four times higher FD than