## 3 Results and Discussion
### Quantitation of Selected Aroma Compounds  
Seven individual compounds, listed in Table 2, were chosen for quantitation in the gins via SBSE and SIDA. The selection of compounds for quantitation was made based on their presence at high or differing FD factors in the two gins. Most of the selected aroma compounds quantified were generally present at higher concentrations in Kini than in Gspusi. Especially noteworthy were the _eucalyptus-like_ smelling 1,8-cineole and the _flowery_ smelling linalool, which were at concentrations almost 30 times higher in Kini than in Gspusi. Similarly, the _anise-like_ or _fenuel-like_ smelling estragole was 20 times higher in Kini. These quantitative data appear to contradict the semi-quantitative results of AEDA, which showed only minor differences in intensities of 1,8-cineole and estragole between the two gins, and no difference for linalool. On the other hand, the AEDA data are in agreement with the sensory evaluations, whereby no significant differences in the attributes _anise-like_ or _eucalyptus-like_ between the gins were observed (_flowery_ was not evaluated). Contradictory results like these have been previously reported and discussed in the literature [34]. Studies have shown that concentration does not linearly correlate with OAV of individual compounds when these are present at higher concentrations. Moreover, odor thresholds are significantly influenced by the presence of other odorants in the matrix, as previously mentioned in relation to synergistic or additive effects. Nevertheless, the OAV model is generally valid for odor-active compounds present at lower concentrations [34] and provides an indication of the importance of an odorant to the overall aroma, as explored in the next section. The concentrations of the selected aroma compounds determined in the two gins in the present analysis are generally in good agreement with values reported elsewhere for gins, demonstrating that the present methods yield concentrations in comparative ranges to other approaches. Myrcene, for example, exhibited slightly lower or equivalent mean concentrations to those reported in the literature, with 0.82 mg/L and 2.71 mg/L here for Kini and Gspusi, respectively, compared to values ranging between 2.28 mg/L [8] and 11.09 mg/L [14] elsewhere. This was similarly the case for linalool, with mean concentrations of 0.93 mg/L in Gspusi and 28.53 mg/L in Kini compared to 1.9 mg/L [8] and 36.99 mg/L [14] reported in other studies. By comparison, limonene was found here to be fully within the range of the literature values, with mean concentrations of 3.83 mg/L and 7.03 mg/L for Kini and Gspusi, respectively, compared to between 1.22 mg/L and 17.21 mg/L reported in the literature [14]. As highlighted in the introduction, besides the common use of juniper, different gins are produced with a highly diverse number and type of botanicals to create their unique or characteristic individual flavor profiles. Accordingly, the exact composition of constituent aroma compounds vary across distilleries and for different gins depending on which botanicals are used. Further, the amount of each botanical used, as well as how each is processed and added during the production process, will affect the concentrations of individual aroma constituents. Many botanicals contain common aroma compounds, albeit in varying amounts, thus individual compounds can be rarely attributed solely to a single botanical. As such, the omission of any particular botanical during gins production