## 2 Materials and Methods
### Biochemical Analyses  
Ground-powdered dried _Humulus lupulus_ L. Cascade cones and _Hibiscus rosa-sinensis_ L. flowers (0.1 g each) were incubated with 10 mL of 100% methanol for 24 h at 4 \({}^{\circ}\)C; thus, the absorbance was read at 665 nm, 652 nm and 470 nm on a SHIMADZU UV-1800 spectrophotometer. Total chlorophylls and carotenoid contents were determined using the proper formulas reported in [PERSON] (2019). Biochemical determinations of total monomeric anthocyanins (CAs), total polyphenols (TPs), total flavonoids (TPs) and antioxidant activity were performed on extracts obtained by homogenization of 0.5 g of the two plant materials with 2 mL of 70% aqueous methanol, kept for 30 min in ice and centrifuged at 14,000\(\times\)\(g\) for 20 min. The supernatants were used for the biochemical determinations of total monomeric anthocyanins (CAs) total polyphenols (TPs), total flavonoids (TFs) and antioxidant activities. CAs were determined as total monomeric anthocyanin content through the pH differential method as described by [PERSON] et al. (2019) and [PERSON] (2018). Samples (100 \(\mu\)L) were diluted in aqueous buffer at pH 1 (0.025 M \begin{table}
\begin{tabular}{l l} \hline \hline \multicolumn{1}{l}{Odor Attribute} \\ \hline Overall intensity & Overall odor intensity perceived \\ Malty & Aromatic note of fermented cereals similar to fresh malt cooked in \\  & the oven \\ Hoppy & Typical odor of fresh hop \\ Floral & Aromatic note resembling flowers \\ Fruity & Aromatic note resembling fruits \\ Spicy & Aromatic note resembling spices \\ Honey & Aromatic sweet note resembling honey \\ Roasted & Aromatic note resembling caramel, bread crust, hazelnuts and \\  & browning of sugars \\ \hline Visual attribute & \\ Foam persistency & Visual persistency of foam in the glass \\ Turbidity & Presence of suspended particles that confer the beer an opaque \\  & appearance \\ \hline Gustatory attribute & \\ Overall intensity & Overall taste intensity perceived \\ Sweet & Taste of sugar \\ Bitter & Taste of substances such as caffeine or quinine \\ Sour & Taste of acidic substances such as citric acid \\ Alcohol & Flavor sensation of alcohol \\ Malty & Flavor sensation of malt \\ Hoppy & Flavor sensation of hop \\ Floral & Flavor sensation resembling flowers \\ Fruity & Flavor sensation resembling fruits \\ Spicy & Flavor sensation resembling spices \\ Honey & Flavor sensation resembling honey \\ Roasted & Flavor sensation resembling caramel, bread crust, hazelnuts and \\  & browning of sugars \\ \hline Texture attribute & \\ Fullness & Fullness of beer perceived in mouth \\ Level of carbonation & Attribute resembling the pungency intensity of carbon dioxide \\ Astringency & In-mouth dry sensation \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Attribute list used in QDA analysis. potassium chloride buffer) and pH 4.5 (0.4 M sodium acetate buffer) and the absorbance was read at 510 and 700 nm in a UV-1800 spectrophotometer (Shimadzu Corporation, Kyoto, Japan). The monomeric anthocyanin pigment concentration was calculated according to the formula reported in Giusti and Wrolstad [31], and the results were expressed as \(\upmu\)g of cyanidin-3-O-glucoside (C3G) per gram of FW or DW. TPs were determined using a modified protocol of the Folin-Ciocalteu method [32]. For plant samples (5 \(\upmu\)L) and for both the beverages (20 \(\upmu\)L for beer, 10 \(\upmu\)L for liqueur), the incubation was performed at 40 \({}^{\circ}\)C for 30 min, then the absorbance was spectrophotometrically determined at 765 nm. Total phenolic content (TP) was expressed as mg GAE g\({}^{-1}\) DW (mg gallic acid equivalents/g or mg gallic acid equivalents/per bottle in case of beverages). The total flavonoid content (TF) was determined as reported by [PERSON] et al. [33] in 20 \(\upmu\)L of plant sample extracts and 50 \(\upmu\)L of beer and liqueur. The absorbance was read at 510 nm and the concentration was expressed as mg of (+)-catechin equivalents (CE) per g of FW or DW and mg gallic acid equivalents/per bottle in the case of a beverage.