## 4 Conclusions  
This study investigated the influence of geographical region on the aroma and aroma-active compound (AAC) profiles of the mastic gum (MG) samples from Turkiye (MGT) and Greece (MGG). It was observed that the aroma profiles of the two samples were similar, but significant differences were observed in their concentrations. The identified aroma groups included monoterpenes, monoterpenoids, sesquiterpenenes, sesquiterpene oxides, diterpenoids, alcohols, volatile phenols, volatile acids, ketones, aldehydes, and esters. Among these, monoterpenes were the most dominant, with \(\alpha\)-pinene as the major compound, followed by \(\beta\)-myrcene and \(\beta\)-pinene in both samples. The most abundant AAC in both samples was \(\alpha\)-pinene, imparting resinous, forest-like odors. This was fol  
Figure 1: The sensory properties of the mastic gum samples from Türkiye (MGT) and Greece (MGG). * Statistical significances (\(p<0.05\)) according to the \(t\)-test.  
lowed by \(\beta\)-pinene (resinous, terpene-like), \(\beta\)-myr crene (pine-like, greenish), and linalool (floral, fruity), with high FD values. Sensory analysis results aligned with these findings, highlighting resinous, pine-like, vinegary-sour, and green odors as the most prominent sensory attributes. (_E_)-Verbenone, 2-hexanol, carophyllene oxide, and perilla alcohol were identified as AACs in mastic gum samples for the first time. AEDA and sensory analysis results indicated that the MGT sample exhibited more pronounced floral and fruity notes, whereas the MGG sample was characterized by stronger resinous and pine-woody aromas. Depending on the desired aroma characteristics in different food applications, each sample may offer unique advantages. This study and a literature comparison elucidated that the aroma profiles and the AACs of the mastic gum samples were highly influenced by geographical origin. In conclusion, mastic gums, as plant-based natural resins, represent promising sources of volatile compounds that could be utilized to enhance the sensory quality and consumer acceptance of different food products.  
O.K.-B.: Methodology, software, investigation, formal analysis, writing--original draft preparation; G.G.: Validation, investigation, formal analysis, data curation; H.K.: Investigation, resources, data curation, visualization; S.S.: Conceptualization, supervision, writing--review and editing, project administration, funding acquisition. All authors have read and agreed to the published version of the manuscript.  
The authors gratefully acknowledge the financial support provided by the Cukurova University Research Fund Office (Project number: FDK-2020-12813) and the Scientific and Technological Research Institution of Turkiye (TUBITAK, Project number: 222O036).  
Not applicable.  
The original contributions presented in this study are included in the article. Further inquiries can be directed to the corresponding author.  
This research is a part of the doctoral thesis of [PERSON]. We sincerely thank [PERSON] for generously providing the mastic gum samples from mastic trees grown in Karaburun, Izmir, Turkiye. We also extend thanks to [PERSON] of Hatay Mustafa Kemal University, Hatay, Turkiye, for his excellent editing and proofreading.  
The authors declare no conflicts of interest.  
The following abbreviations are used in this manuscript:  
MGRMastic gum  
MGTMastic gum from Turkiye  
MGGMastic gum from Greece  
AEDA