## 3 Discussion
The antioxidant activity and profile of polyphenols and phenolic acids vary depending on the type of beer. Typically, the highest total phenol content values are found in fruit and dark beers, and the lowest is found in non-alcoholic beers [27]. Adding coriander seeds to beer can increase its antioxidant effects. Coriander seeds contain significant amounts of antioxidants and essential oils, which may provide antibacterial, antifungal, and antioxidant effects [28]. Beers with the addition of coriander seeds during fermentation had the highest antioxidant properties (142 mg/10 g dry mass), and this parameter increased by approximately 14% compared to the word. This may indicate greater thermal stability of these compounds derived from coriander seeds. Previous research has confirmed that theaddition of coriander seeds during fermentation has a positive effect on the antioxidant activity of the finished kombucha product [29]. The addition of coriander seeds to non-alcoholic beer introduces some terpenes. Terpenes, in addition to the aroma, could have anti-inflammatory properties (e.g., limonene, linalool, and \(\alpha\)-pinene) and cytotoxic activity (e.g., limonene, linalool, and geraniol), and there have been various studies investigating such an activity against cancer cells [30]. As already mentioned, most low- and non-alcohol beers available on the market have a weak aroma profile due to their production method. Breweries using physical methods to remove alcohol content in the production of such beers face the greatest challenge of retaining all volatile compounds, affecting the quality of the finished product [31]. The taste and aroma of beer is the result of the complex interaction of hundreds of chemical compounds and their perception by olfactory and taste receptors [32]. The quality of the finished product depends not only on the type of yeast used for its production but also on the share of individual raw materials and the technological process underlying their production [33; 34]. So far, no research has been carried out on the analysis of volatile compounds during the addition of coriander seeds at various stages of low-alcohol beer production. The available research focuses on the changes that occur during the addition of coriander seeds during fermentation [16]. This current article, however, undertakes a comparative analysis of volatile compounds in beers with the addition of coriander seeds at various stages of their production (mashing, boiling, and fermentation). Crushed coriander seeds were added in the amount of 150 g/1 hL of beer, in accordance with the recommendations of technologists/brewers. The control sample was beer without the addition of coriander seeds (beer with the addition of hops during boiling). The results presented by [PERSON] et al. [35] confirm the occurrence of linalool, geraniol, and camphor in coriander oil. In our research, typical aromatic hops for the production of wheat beers (Tettmanager 5.5% alpha acids) were also used as an addition. These hops, in turn, was characterized by a high content of \(\beta\)-myrorene and geraniol. In the specification, the manufacturer confirms the presence of myrrene, which constitutes an average of 20-35% of total oil [36]. The most important group of compounds originating from the raw materials used (coriander seeds and hops) found in the obtained beers were terpenes (11 different compounds were detected). According to the literature, terpenes that give beers their important organoleptic properties come mainly from hops. Some of them are metabolized by yeast during the fermentation process into other terpenoid compounds [37]. Monoterpene alcohols, including linalool and geraniol, have a very floral aroma and significantly shape the bouquet of alcoholic beverages [38]. Analyzing individual variants of the obtained beers, it was observed that the addition of coriander seeds during fermentation contributed to obtaining beers with the highest terpene content compared to the other samples (Table 3).