## 2 Materials and Methods
### Sensory Evaluation  
Sensory analyses were conducted on 15 hop samples and 4 dry-hopped beers. Assays were performed individually in standard cabins, and samples were presented blind-labelled with a three-digit code in triplicate at room temperature (20 \(\pm\) 1 \({}^{\circ}\)C). Hops were presented in original stored vacuum bags. The Check-All-That-Apply test (CATA) with a semi-trained panel of 25 individuals was performed to evaluate the hops' odour [6]. In the training sessions, standard references and known commercial varieties of hops (Table 1) were presented to panellists to define hop attributes. After training sessions, the participants were able to detect differences between citrus and not citrus fruits, resinous, earthy, floral, green grassy, green tea, spicy, and sulphurous attributes in the selected hop samples. Earthy, green tea and sulphurous were described as undesired or unpleasant attributes of hops. \begin{table}
\begin{tabular}{c c c} \hline \hline  & **Attributes** & **Standard References** \\ \hline \multicolumn{3}{c}{**Fruity**} \\ \hline Citrus fruits & Lemon-, orange-, tangerine-like & Citral 30 \(\mathrm{\SIUnitSymbolMicro g}\)/L \\ \hline \multirow{4}{*}{Not citrus fruits} & Green fruits-like (pear, apple) & Hexanol 70 \(\mathrm{\SIUnitSymbolMicro g}\)/L \\ \cline{2-3}  & Red berries-like & Ethyl 3-methylbutanoate 40 \(\mathrm{\SIUnitSymbolMicro g}\)/L \\ \cline{2-3}  & Tropical fruits-like (pineapple, strawberry) & Ethyl hexanoate 20 \(\mathrm{\SIUnitSymbolMicro g}\)/L \\ \cline{2-3}  & Sweet fruit-like (banana, ice bonbon) & Isoamyl acetate 1.1 mg/L \\ \hline \multicolumn{3}{c}{**Vegetal**} \\ \hline \multirow{3}{*}{Resinous} & Woody-like & Borncel 6 \(\mathrm{\SIUnitSymbolMicro g}\)/L \\ \cline{2-3}  & Pine-, cedar-like & (+) -\(\mathrm{\SIUnitSymbolMicro g}\)-Pinen 80 \(\mathrm{\SIUnitSymbolMicro g}\)/L \\ \hline Earthy & Mushroom-like & 1-Octen-3-ol 100 \(\mathrm{\SIUnitSymbolMicro g}\)/L \\ \hline \multirow{3}{*}{Floral} & Floral-like & Linalood 7 \(\mathrm{\SIUnitSymbolMicro g}\)/L \\ \cline{2-3}  & Rose-like, floral-, honey-like & Phenyl ethanol 10 mg/L \\ \hline \multirow{3}{*}{Green} & Grassy-like & _cis_-3-hexen-1-ol 0.25 \(\mathrm{\SIUnitSymbolMicro g}\)/L \\ \cline{2-3}  & Menthol (herbal) & Menthol 600 mg/L \\ \cline{2-3}  & Tea-like & Theaspirane 4 \(\mathrm{\SIUnitSymbolMicro g}\)/L \\ \hline \multicolumn{3}{c}{**Spice**} \\ \hline \multirow{3}{*}{Spicy} & Curry-, cloves-like & Eugenol 130 \(\mathrm{\SIUnitSymbolMicro g}\)/L \\ \cline{2-3}  & Herbal, spicy & Myrcene 0.1 mg/L \\ \hline \multicolumn{3}{c}{**Others**} \\ \hline \multirow{3}{*}{Crooked vegetable-like} & Butyric acid 240 \(\mathrm{\SIUnitSymbolMicro g}\)/L \\ \cline{2-3}  & Cream caramel-like (sweet-like) & Furaned 4 \(\mathrm{\SIUnitSymbolMicro g}\)/L \\ \cline{2-3}  & Cooked vegetable-like & Dimethyl sulphide 0.1 mg/L \\ \cline{2-3}  & Butter-like (rancid) & Diacetyl 6.5 \(\mathrm{\SIUnitSymbolMicro g}\)/L \\ \cline{2-3}  & Sulphurous (garlic-, onion-, leek-like) & Dimethyl trisulphide 25 \(\mathrm{\SIUnitSymbolMicro g}\)/L \\ \hline \multicolumn{3}{c}{Sweaty-, cheese-like} & Ethyl butanoate 240 \(\mathrm{\SIUnitSymbolMicro g}\)/L \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Attributes, standard and hop references provided to panellists during training sessions. Beers analyses were performed on fresh samples (after 6 days of maturation time). The flavour profile of beer samples was conducted by a quantitative descriptive analysis approach performed by 10 assessors (20-50 years of age) certified by the German agricultural society (Deutsche Landwirtschafts-Gesellschaft e.V.) for the evaluation of beer sensory characteristics. Total hoppy impression, and the same attributes selected for hops, were analysed in beers. Each assessor rated the descriptors' intensity on a five-point scale (0 = imperceptible, 1 = very weak, 2 = weak, 3 = middle, 4 = intensive and 5 = very intensive); the averaged results for each beer were plotted in a radar diagram.