## 3 Results
### Brewing Trials: Evaluation of Hop Growing Area on Beer Quality Traits

Table 5: GC-O analysis of beer samples: odour descriptors, average OE areas and maximum odour intensities (median, \(I_{max}\)). \begin{table}
\begin{tabular}{l c c c c c c c c} \hline \hline \multirow{2}{*}{**Compound (\(\mu\)g L\({}^{-1}\))**} & **Class of** & \multirow{2}{*}{**RT 1 **} & **CAS\_L Beer** & \multirow{2}{*}{**Mean Absolute**} & **CAS\_T Beer** & \multirow{2}{*}{**Absolute**} & **Pr \textgreater{}** \\  & **Compound** & & & & & & **E(V)(V)(V)(V)(V)(V)(V)(V)(V)(V)(V)(V)(V) & \\ \hline Myrcene & I & 12.76 & 1174 & 21.3 & 2.4 & 37 & 11.1 & n.s. \\ Isoamyl alcohol & A & 13.66 & 1206 & 4876.0 & 331.2 & 4007.5 & 788.8 & n.s. \\ Ethylekanoate & EE & 14.99 & 1232 & 63.4 & 54 & 116.2 & 21.5 & n.s. \\ Ethylactate & EE & 18.78 & 1334 & 11.1 & 1.2 & 18.1 & 6.3 & n.s. \\ Hexanol & A & 19.07 & 1360 & 99.1 a & 4.7 & 184.1 b & 15.4 & 0.034 \\
3-ethoxypropanol & A & 20.00 & 1375 & 15.1 & 1.5 & 25.9 & 5.7 & n.s. \\ cis-3-hexenol & A & 20.32 & 1390 & 30.9 & 1.1 & 65.8 & 13.9 & n.s. \\ Ethylactanoate & EE & 22.4 & 1436 & 523.3 & 93.8 & 543.9 & 73 & n.s. \\
1-octen-3-ol & A & 22.86 & 1458 & 17.5 & 2.2 & 11 & 4.4 & n.s. \\
2-acetylfuran & K & 25.41 & 1500 & 1.1 & 0.2 & 0.9 & 0 & n.s. \\ Benzaldehyde & AL & 26.24 & 1529 & 1.9 & 0.2 & 1.7 & 0.3 & n.s. \\
1.3-butanediol & A & 26.45 & 1558 & 49.3 & 6 & 65.1 & 16.7 & n.s. \\ Linalool & I & 26.74 & 1555 & 127.5 a & 2.2 & 143.9 b & 1.2 & 0.024 \\ Octanol & A & 28.97 & 1564 & 26.6 & 14.9 & 9.1 & 1.2 & n.s. \\
8-caryophyllene & I & 29.03 & 1607 & 13.2 & 11.6 & 25.1 & 0.5 & n.s. \\ Isobutyric acid & AC & 30.05 & 1568 & 16.5 & 1.8 & 21.6 & 4 & n.s. \\ Gamma- & L & 30.45 & 1643 & 398.2 b & 77.7 & 24.5 a & 24.5 & 0.044 \\ butylactone & & & & & & & & \\ Ethyldecanoate & EE & 30.75 & 1645 & 390.7 & 79.8 & 236 & 19.7 & n.s. \\ Acetophenone & K & 31.10 & 1660 & 13.4 & 5 & 2.5 & 2.5 & n.s. \\ Phenylacetaldehyde & AL & 31.14 & 1663 & nd & Nd & 2.4 & 2.1 & n.s. \\ Furfurfallalcohol & A & 31.23 & 1678 & 10.3 & 1.8 & 14.7 & 2.6 & n.s. \\ Isovaleric acid & AC & 31.59 & 1672 & 175.5 & 11.6 & 184.6 & 5.2 & n.s. \\ Alpha umbine & I & 31.82 & 1665 & 87.5 & 16.2 & 61.5 & 10.5 & n.s. \\ Methionol & A & 33.39 & 1727 & 5.1 & 0 & 17.2 & 6 & n.s. \\ Citronello & I & 35.00 & 1804 & 140.5 & 0.2 & 52.9 & 37.5 & n.s. \\
2-phenylethyl acetate & E & 36.00 & 1815 & 145.2 & 11.9 & 105.3 & 21.5 & n.s. \\ Ethyldodecanoate & EE & 36.65 & 1835 & 0 & 0 & 25.4 & 15.4 & n.s. \\ \(\beta\)-damascenone & I & 37.70 & 1832 & 203.8 a & 0 & 495 b & 33 & 0.013 \\ Hexanoic acid & A & 38.03 & 1855 & 2 b & 0.2 & 1.1 a & 0 & 0.037 \\
3-ethylbitopropanol & A & 38.26 & 1802 & 13.9 b & 2.9 & 0 a & 0 & 0.040 \\ Ceranoli & I & 38.47 & 1861 & 0 a & 0 & 19.6 b & 4.3 & 0.045 \\ Benzyl alcohol & A & 39.22 & 1874 & 17.4 & 1.4 & 15.2 & 1 & n.s. \\
2-phenylethanol & A & 40.96 & 1922 & 15.1 b & 0 & 5.8 a & 0.2 & 0.000 \\
2-methyl-2- & & & & & & & & \\ netenoic & AC & 41.75 & 1909 & 493.7 & 173.8 & 290.5 & 14.3 & n.s. \\ acid & & & & & & & \\ Octanoic acid & AC & 45.58 & 2092 & 6411.5 & 768.9 & 2877.2 & 348.8 & n.s. \\ Ethylcinamate & EE & 47.65 & 2145 & 31.6 & 0.5 & 18.4 & 6.6 & n.s. \\ Nonanoic acid & AC & 48.51 & 2168 & 109.7 & 6.9 & 50.4 & 17.4 & n.s. \\ Eugenol & PH & 48.67 & 2169 & 2 & 2 & 7.7 & 0.2 & n.s. \\
4-vinyl-2- & & PH & 49.63 & 2180 & 914.8 b & 15.2 & 393.2 a & 48.7 & 0.009 \\ methoxyhenol & & & & & & & & \\ Decanoic acid & AC & 51.88 & 2269 & 2350.5 b & 64.6 & 808.3 a & 35.8 & 0.002 \\
8-acetoxylinalol & I & 52.76 & 2362 & 299.4 b & 10.8 & 110.2 a & 15.2 & 0.010 \\
9-decenoic acid & AC & 53.52 & 2369 & 493.9 & 75 & 204.2 & 33.6 & n.s. \\
4-vinylphenol & PH & 55.29 & 2379 & 132.3 b & 13.2 & 63.6 a & 1.7 & 0.035 \\ Lauric acid & AC & 57.68 & 2503 & 441.6 b & 6.2 & 186.1 a & 7.6 & 0.001 \\
3-hydroxybeta  
Finally, the analytical differences found in the two beers were then confirmed by the sensory analysis, where the panel recognized a sensory difference between them. The tetrad test was statistically significant (\(p=95\%\)), since 9 of the 16 assessors grouped the samples in the correct way.