## 3 Results
### Aroma Composition of Beers Dry-Hopped with Selected Samples
}}\) \\ Ethyl 3-methylbutanoate & 0.08 (0.07–0.09) \({}^{\ast}\) & 0.89 (0.88–0.91) \({}^{\text{h.c.}}\) & **2.02 (1.98–2.06) \({}^{\text{c.}}\)** & 0.53 (0.49–0.58) \({}^{\text{ab. }}\) & 0.53 (0.48–0.58) \({}^{\text{ab. }}\) \\ Ethyl 4-methylpentanoate & 0.03 (0.02–0.03) \({}^{\ast}\) & 0.79 (0.76–0.81) \({}^{\text{ab.c. }}\) & **1.96 (1.93–1.99) \({}^{\text{c.}}\)** & 0.85 (0.80–0.90) \({}^{\text{bc. }}\) & 0.50 (0.46–0.55) \({}^{\text{ab. }}\) \\
3-Methylbutyl & & & & & \\
2-methylpropanoate & 0.22 (0.21–0.23) \({}^{\ast}\) & 0.72 (0.71–0.72) \({}^{\text{ab. }}\) & 1.50 (1.46–1.53) \({}^{\text{cd. }}\) & **49.02 (41.75–56.28) \({}^{\text{d.}}\)** & 0.92 (0.88–0.96) \({}^{\text{bc. }}\) \\
2-Methylbutyl & & & & & \\
2-methylpropanoate & 2.6 (2.5–2.6) \({}^{\ast}\) & 9.9 (9.8–10.0) \({}^{\text{ab. }}\) & 21.9 (21.72–22.0) \({}^{\text{cd. }}\) & **89.0 (74.4–103.6) \({}^{\text{d.}}\)** & 10.8 (10.2–11.3) \({}^{\text{bc. }}\) \\ (71/1012); 50–60 & & & & & \\ Ethyl cinnamate & 0.10 (0.09–0.11) \({}^{\ast}\) & 0.88 (0.84–0.91) \({}^{\text{ab. }}\) & 0.99 (0.91–1.08) \({}^{\text{ab.c. }}\) & 3.79 (2.98–4.60) \({}^{\text{c.}}\) & 2.79 (2.67–2.90) \({}^{\text{bc. }}\) \\
**Monoterpenes** & & & & & \\ Myrcene & & & & & \\ (136/991); 9-1000 & 4.8 (4.6–5.1) \({}^{\ast}\) & **126.1 (119.0–133.1)\({}^{\text{ab. }}\)** & **235.8 (221.9–249.7)\({}^{\text{a. }}\)** & **249.7 (227.6–271.9)\({}^{\text{b. }}\)** & **110.5 (100.2–120.8)\({}^{\text{ab. }}\)** \\ \hline Geranyl acetate & & & & & \\ (93/1385); n.i. & 0.07 (0.05–0.08) & 0.83 (0.82–0.85) & 1.71 (1.54–1.88) & 1.89 (1.56–2.22) & 1.52 (1.47–1.57) \\
**Monoterpenoid Alcohals** & & & & & \\ \hline Linalool & **2.38 (2.37–2.39) \({}^{\ast}\)** & **79.2 (78.9–79.5) \({}^{\text{ab. }}\)** & **141.6 (135.2–148.0) \({}^{\text{b. }}\)** & **163.6 (134.0–193.3) \({}^{\text{b. }}\)** & **48.2 (46.9–49.5) \({}^{\text{ab. }}\)** \\ (80/1099); 1-100 & & & & & \\ Geranyl & & & & & \\ (69/1257); 4-500 & 0.120 (0.116–0.124) \({}^{\text{a. }}\) & **5.80 (5.37–6.23) \({}^{\text{ab. }}\)** & **9.82 (9.32–10.32) \({}^{\text{b. }}\)** & 1.22 (1.00–1.44) \({}^{\text{ab. }}\) & 0.15 (0.11–0.18) \({}^{\ast}\) \\
**Sequisterpenes** & & & & & \\ \hline \(\beta\)-Caryophyllene & 0.018 (0.017–0.018) \({}^{\ast}\) & 3.7 (3.4–4.0) \({}^{\text{ab. }}\) & 9.9 (9.7–10.1) \({}^{\text{cd. }}\) & 30.6 (25.7–35.4) \({}^{\text{d.}}\) & 5.1 (48–5.4) \({}^{\text{bc. }}\) \\
**\(\alpha\)-Humuleene** & & & & & \\ (80/1476); 50–630 & 0.28 (0.26–0.29) \({}^{\ast}\) & 1.48 (1.46–1.50) \({}^{\text{ab. }}\) & 3.58 (3.52–3.65) \({}^{\text{bc. }}\) & **59.22 (48.92–69.52) \({}^{\text{d.}}\)** & 12.36 (11.60–13.12) \({}^{\text{cd. }}\) \\ \hline
**Sesquierpenoid oxide** & & & & & \\ (13/1633); 10-450 & 0.0004(0.0004–0.0005) \({}^{\ast}\) & 0.0130 (0.0127–0.0132) & 0.0131 (0.0129–0.0134) & 0.0104 (0.0104–0.0105) & 0.0049 (0.0047–0.0050) \\
**Thiol/Sulphide** & & & & & \\ \hline Dimethyl trisulphide (DMS) & **0.006 (0.006–0.007) \({}^{\ast}\)** & **0.014 (0.011–0.016) \({}^{\text{bc. }}\)** & **0.038 (0.031–0.045) \({}^{\text{d.}}\)** & **0.025 (0.023–0.026) \({}^{\text{cd. }}\)** & **0.009 (0.009–0.010) \({}^{\text{ab. }}\)** \\ (126/977); 0.00027–0.0001 & & & & & \\ \hline \multicolumn{5}{l}{**Thioesters**} & & & \\ \hline S-Methyl 15-methylpentanthioate & 0.00007 & & & & \\ (131/1057); 15 & (0.00006–0.00007) \({}^{\ast}\) & 0.63 (0.61–0.65) \({}^{\text{h.c.}}\) & 1.67 (1.63–1.72) \({}^{\text{d.}}\) & 1.13 (0.95–1.30) \({}^{\text{cd. }}\) & 0.23 (0.22–0.24) \({}^{\text{ab.} and PT14 of ethyl 2-methylpropanoate, 3-methylbutyl 2-methylpropanoate, 2-methylbutyl 2-methylpropanoate and ethyl cinnamate. Sesquiterpenes are a class of compounds related to the resinous sensorial characteristics of hops, and their oxidation products (sesquiterpene oxides) are associated with the spicy sensation in beers [28; 29; 30]. From CATA analysis, PT05 and PT11 were the hops that presented the highest resinous intensity and, consequently, significant spicy notes in PT05 dry-hopped beer.