## 4 Conclusions  
The production of gin involves the use of juniper and any number of additional botanicals, each of which imparts its characteristic aroma attributes to the gin through transfer of constituent odor-active compounds. Through use of specific botanicals, the aroma character of the resulting alcoholic spirit can be affected to reflect desired traits. Examining gin via sensory evaluations in combination with instrumental analyses, such as GC-MS/O, specifically via AEDA, allows the perceived aroma notes to be compared with the individual aroma compounds. In the present work, two commercial London dry gins produced with different varieties of botanicals were studied. Overall, 48 aroma-active compounds were detected in the gins, of which 38 could be unequivocally identified. The compounds (_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-nonadien, (_E_,_Z_)-2,6-nonadien, (_E_)-2-decenal, (_E_,_E_)-2,4-decadien, _trans_-anethole, _p_-anisaldehyde, thymol, 2-methoxyphenol, myristicin, coumarin and vanillin are reported here for the first time in gin. Sensory analysis revealed that the _citrus-like, orange-like_ and _fruity_ aroma notes were the dominant attributes in The King Gin Kini gin, which was produced with 50 botanicals, compared to The King Gin Gspusi gin, produced with 15 botanicals. The semi-quantitative AEDA data agreed with the aforementioned dominant sensory impressions. Further, the data indicated importance dominance of the _flowery_-smelling compounds (_Z_)-rose oxide and linalool and the _spicy_-smelling compounds eugenol (_clove-like_), _trans_-anethole (_anise-like_) and coumarin (_cinnamon-like_), with the latter substances being more important in Kini. Quantitative analysis and calculation of OAVs for seven representative odorants revealed linalool to dominate both gins, followed by 1,8-cineole in Kini and myrcene in Gspusi (albeit only in relation to the selected compounds). The increasing popularity of gin with consumers in recent years has led to a growth in the market, with the emergence of new craft gin distilleries and a substantial diversity of available gins. Part of this growth can be attributed to its favorable production, whereby the flavor of the final product is primarily driven through use of different botanicals, rather than lengthy maturation processes, e.g., as required in whisky manufacture. As such, gin can be produced on relatively short timescales and its flavor can be readily - and substantially - adjusted by varying the ingredients. As these ingredients are the key driver of aroma profiles of artisan gins, the methods outlined in the present work to characterize constituent aroma compounds in relation to sensory profiles provide craft gin distillers with a useful tool to understand gin flavor in relation to key aroma compounds, and to thereby adjust the botanicals implemented to achieve the desired impressions in the final product. The following are available online at [[http://www.mdpi.com/2076-3417/10/20/7269/s1](http://www.mdpi.com/2076-3417/10/20/7269/s1)]([http://www.mdpi.com/2076-3417/10/20/7269/s1](http://www.mdpi.com/2076-3417/10/20/7269/s1)), Table S1: Selected ions (_m/z_) of analytes, stable isotopically labeled standards, and response factors. Table S2: Aroma-active compounds and their occurrence in botanicals used in the production of the gins investigated in the present study. Botanicals marked grey were only used for the production of Kini. Conceptualization E.O., J.B. and T.G. ; formal analysis and investigation, T.G. ; data curation, T.G. and E.O. ; writing--original draft preparation, N.B., T.G. and E.O. ; writing--review and editing, N.B., E.O. and J.B.; visualization, T.G. and N.B. All authors have read and agreed to the published version of the manuscript. This research received no external funding. We thank The King Gin Company, especially [PERSON], for providing the samples and for supplying information related to the use of botanicals in distilling their gins.