## 3 Discussion
A significant content of linalool, \(\beta\)-pinene, \(\gamma\)-terpinene, camphor, geraniol, and carvacrol was observed in these beers compared to the control sample and other variants. All of the above-mentioned compounds were present in significant amounts in the coriander seeds used in this research. These compounds entered the beer as a result of the contact between the crushed coriander seeds and beer during fermentation. The process of adding coriander seeds during the fermentation stage is similar to dry hopping (addition of hops at the fermentation stage). Dry hopping involves the extraction of volatile/non-volatile hop compounds in an alcohol solution [39]. The coriander seeds used were characterized by a high content of individual oils, which is confirmed by the results obtained (Table 1). The extraction and solubility of compounds derived from seeds increased with increasing alcohol content [40]. In the studies conducted by other scientists, it was also observed that during fermentation, compounds such as linalool and geraniol are transferred from coriander seeds into the finished beer [41; 42], which is also confirmed by our research. A large amount of linalool has a significant impact on the aroma of the obtained beers, which is confirmed by the results of our olfactometric analyzes (Table 4). As a result, it can be concluded that the addition of coriander seeds during the fermentation stage can enhance the citrus/floral/fruity character of the resulting products. Additionally, according to the literature data, the addition of hops during the fermentation stage is not very profitable because about two-thirds of the dry matter of hops are wasted, regardless of the variety used [39]. Therefore, the addition of coriander seeds during this stage is a good solution because it enriches the beer with the appropriate terpenes without causing too much of a loss of raw materials. Interesting results were also obtained in the case of peers with the addition of coriander seeds during boiling together with hops. Significantly higher contents of linalool, \(\beta\)-myrccene, and citronellol were observed compared to the control sample. These compounds are characterized by citrus, floral, and rose aromas [43], which are confirmed by the results obtained after our olfactometric analysis. In the research conducted by [PERSON] [16], the content of individual terpen was analyzed after boiling the word with various hops together with coriander during their production of Belgian-style white beers. Among the detected terpenes, linalool, \(\beta\)-myrccene, and citronellol predominated. In turn, coriander seeds during the mashing stage contributed to obtaining beers with the weakest aromatic profile. It was observed that this beer was characterized by a significantly higher content of trans-linalool oxide compared to the control sample (Table 3). This compound entered the beer during the stage of mashing from the co-riander seeds, which contained it in significant amounts (Table 1). Further compounds that entered the beer during the mashing stage and came from coriander seeds were camphor and carvacrol. It is worth noting that these compounds were not detected at all in the control sample. During mashing, aroma compounds from the raw materials used (mainly malt) are extracted from the malt grits and transferred into the word [44]. Additionally, a modified mashing profile (mash at a higher temperature) could have contributed to the transfer of compounds found in coriander seeds into the finished beer. Research related to the addition of coriander seeds during the mashing stage can be extended to include various doses of the raw material. In the present study, only one concentration of coriander seeds was used to check whether changes would be observed. This is even more interesting because research has already been carried out on the so-called hopping the mash (adding hops to the mash), where satisfactory results were not obtained. [PERSON] and [PERSON] [45] found large losses of the aroma components.