## 3 Results
### Brewing Trials: Evaluation of Hop Growing Area on Beer Quality Traits
It can be noted that for some compounds there were small differences (Table 7): CAS_T beer was characterized by the presence of a slightly higher quantity of linalool, geraniol (not identified in the CAS_L beer) and \(\beta\)-damascenone (responsible for odors as quince, peach) (\(p<0.05\)). CAS_L beer, on the other hand, was characterized by the presence of a higher quantity of citronellol (rose, lemon), 2-phenylethylacetate (rose, honey), and 2-phenylethanol (\(p<0.05\)). There were also larger amounts of cinnamic acid and ethyl cinnamate with spicy odors. Slight but not significant differences were also observed in the compounds myrcene, caryophyllene (major in the CAS_T beer) and humulene (major in the CAS_L beer). \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multicolumn{2}{c}{**KI 1**} & \multicolumn{1}{c}{**MW 2**} & \multicolumn{1}{c}{**Compound**} & \multicolumn{1}{c}{**Main Fragments 3**} & \multicolumn{1}{c}{**CAS\_L**} & \multicolumn{1}{c}{**CAS\_T**} \\  & & & & **(mg L\({}^{-1}\))** & & **(mg L\({}^{-1}\))** \\ \hline
600 & 88 & Ethyl acetate & 45(100), 61(100), 70(80), 88(50) & 1.05 & 0.35 & 0.89 & 0.15 \\
720 & 88 & 1-butanol 3-methyl & 55(100), 70(80), 57(25), 56(10), 88 tr & 5.16 & 1.33 & 3.79 & 0.70 \\
896 & 130 & Ethyl pentanoate & 88(100), 85(95), 57(70), 60(40), 101(30) & 0.13 & 0.01 & 0.07 & 0.03 \\
980 & 136 & Ethyl hexanoate & 88(100), 99(50), 60(40), 101(30), 73(25) & 2.89 & 0.71 & 4.49 & 0.84 \\
992 & 144 & Beta-myrcene & 93(100), 69(80), 79(20), 107(5), 121(5), 136 tr & 1.76 & 0.78 & 2.92 & 0.30 \\
1085 & 154 & Linalololol & 71(100), 93(90), 55(60), 80(30), 121(20) & 0.08 & 0.04 & 0.12 & 0.04 \\
1090 & 122 & Phenethyl ethanol & 91(100), 92(70), 122(30), 65(10), 77 (7) & 3.19 & 0.76 & 2.60 & 0.87 \\
1180 & 172 & Ethyl octanoate & 88(100), 101(40), 127(35), 57(20), 70(20) & 24.03 & 10.39 & 36.82 & 7.29 \\
1212 & 146 & \(\beta\)-citronellol & 69(100), 55(50), 82(40), 95(35), 123(25) & 0.28 & 0.05 & 0.12 & 0.03 \\
1239 & 164 & \(\beta\)-phenethyl acetate & 104(100), 91(20), 78(5), 65(5), 51 (5) & 0.16 & 0.11 & 0.37 & 0.06 \\
1360 & 198 & Ethyl-9-decenoate & 55(100), 88(90), 69(70), 110(50), 101(45) & 0.92 & 0.39 & 2.19 & 0.42 \\
1380 & 200 & Ethyl decanoate & 88(100), 101(50), 73(30), 55(25), 156(20) & 7.13 & 2.49 & 8.29 & 1.33 \\
1425 & 204 & _trans_-Caryophyllene & 93(100), 133(100), 79(70), 69(65), 204(10) & 0.08 & 0.02 & 0.2 & 0.01 \\
1455 & 204 & \(\alpha\)-Humulene & 93(100), 80(30), 121(30), 147(25), 107(20), 204(10) & 0.30 & 0.07 & 0.74 & 0.06 \\
1590 & 228 & Ethyl dodecanoate & 88(100), 101(50), 55(20), 73(20), 157(10) & 11.24 & 3.22 & 1.53 & 0.27 \\ \hline \hline \end{tabular}  
* Kovás Index, calculated using a \(n\)-alkanes linear series; 2 molecular weight; 3 relative quantitation, assuming as 100 the most abundant fragment.  
\end{table} 
Table 6: Compounds identified by GC-MS and quantified by FID in CAS_T and CAS_L beers SPME headspace. \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multicolumn{2}{c}{**Hop Origin**} & \multicolumn{2}{c}{**Toscana**} & \multicolumn{2}{c}{**Lazio**} \\ \hline
**OE 1** & **KI 2** & **Descriptor** & **Area** & \(I_{max}\) & **Area** & \(I_{max}\) \\ \hline
1 & 596 & Chemical, fruity & 647 & 1 & 487 & 1 \\
2 & 875 & Floral, vegetable & 364 a & 2 & 0 b & - \\
3 & 903 & Chemical, fuel & 1053 a & 3 & 0 b & - \\
4 & 980 & Sweet, fruit & 706 & 2 & 501 & 1 \\
5 & 1012 & Acid, fermented & 652 a & 2 & 0 b & - \\
6 & 1066 & Fermented, vegetable & 494 & 2 & 1186 & 1 \\
7 & 1184 & Chemical, floral & 0 b & - & 590 a & 1 \\
8 & 1190 & Floral & 1010 & 1 & 1040 & 2 \\
9 & 1278 & Floral, spicy & 636 & 1 & 804 & 1 \\
10 & 1342 & Floral, sweet & 0 b & - & 228 & 1 \\
11 & 1402 & Herbaceous, hay & 528 & 1 & 554 & 1 \\
12 & 1470 & Floral & 0 b & - & 187 a & 2 \\ \hline \hline \end{tabular}  
* OE: odorous event; 2 RT: retention time (min). Differences between mean area values followed by different letters on the same row are significant (\(p<0.05\), LSD test). “-”: not detectable.  
\end{table}