## 3 Results
### Sensory Analysis of Portuguese Wild Hops
\begin{table}
\begin{tabular}{c c c c c c c c c c} \hline \hline \multirow{2}{*}{**Hops**} & **Citrus** & **Non-Citrus** & **Resinous** & **Earthy** & **Foral** & **Green** & **Green** & **Spicy** & **Sulphurous** \\  & **Fruits** & **Fruits** & & & & & & & & \\ \hline PT01 & 35 \({}^{\pm}\) & 50 \({}^{\pm}\)b & 35 \({}^{\pm}\)b & 10 \({}^{\pm}\)b & 30 \({}^{\pm}\) & 40 & 40 & 45 \({}^{\pm}\)b \\ PT02 & 30 \({}^{\pm}\) & 40 \({}^{\pm}\)b & 70 \({}^{\pm}\)b & 40 \({}^{\pm}\)b & 20 \({}^{\pm}\)b & 30 & 40 & 45 & 25 \({}^{\pm}\)b \\ PT03 & 20 \({}^{\pm}\) & 45 \({}^{\pm}\)b & 75 \({}^{\pm}\)b & 15 \({}^{\pm}\)b & 35 \({}^{\pm}\)b & 10 & 45 & 5 & 25 \({}^{\pm}\)b \\ PT04 & 35 \({}^{\pm}\) & 60 \({}^{\pm}\)b & 65 \({}^{\pm}\)b & 15 \({}^{\pm}\)b & 40 \({}^{\pm}\)b & 30 & 45 & 55 & 05 \({}^{\pm}\)b \\ PT05 & 25 \({}^{\pm}\) & 40 \({}^{\pm}\)b & 85 \({}^{\pm}\)b & 40 \({}^{\pm}\)b & 25 \({}^{\pm}\)b & 15 & 45 & 80 & 30 \({}^{\pm}\)b \\ PT06 & 30 \({}^{\pm}\) & 50 \({}^{\pm}\)b & 80 \({}^{\pm}\)b & 20 \({}^{\pm}\)b & 30 \({}^{\pm}\) & 5 & 60 & 70 & 15 \({}^{\pm}\)b \\ PT07 & 15 \({}^{\pm}\)b & 10 \({}^{\pm}\)b & 85 \({}^{\pm}\)b & 45 \({}^{\pm}\)b & 20 \({}^{\pm}\)b & 30 & 40 & 40 & 25 \({}^{\pm}\)b \\ PT08 & 40 \({}^{\pm}\)b & 45 \({}^{\pm}\)b & 70 \({}^{\pm}\)b & 15 \({}^{\pm}\)b & 30 \({}^{\pm}\)b & 25 & 25 & 60 & 55 \({}^{\pm}\)b \\ PT09 & 20 \({}^{\pm}\)b & 60 \({}^{\pm}\)b & 80 \({}^{\pm}\)b & 25 \({}^{\pm}\)b & 40 \({}^{\pm}\)b & 20 & 5 & 55 & 15 \({}^{\pm}\)b \\ PT10 & 15 \({}^{\pm}\)b & 55 \({}^{\pm}\)b & 75 \({}^{\pm}\)b & 15 \({}^{\pm}\)b & 40 \({}^{\pm}\)b & 35 & 35 & 5 & 15 \({}^{\pm}\)b \\ PT11 & 40 \({}^{\pm}\)b & 75 \({}^{\pm}\)b & 70 \({}^{\pm}\)b & 20 \({}^{\pm}\)b & 45 \({}^{\pm}\)b & 30 & 35 & 75 & 15 \({}^{\pm}\)b \\ PT12 & 40 \({}^{\pm}\)b & 60 \({}^{\pm}\)b & 50 \({}^{\pm}\)b & 10 \({}^{\pm}\)b & 30 \({}^{\pm}\)b & 45 & 35 & 5 & 5 & 45 \({}^{\pm}\)b \\ PT13 & 25 \({}^{\pm}\)b & 50 \({}^{\pm}\)b & 75 \({}^{\pm}\)b & 30 \({}^{\pm}\)b & 40 \({}^{\pm}\)b & 45 & 55 & 40 & 25 \({}^{\pm}\)b \\ PT14 & 85 \({}^{\pm}\)b & **90 \({}^{\pm}\)b** & 50 \({}^{\pm}\)b & 00 \({}^{\pm}\)b & 80 \({}^{\pm}\)b & 40 \({}^{\pm}\)b & 25 & 70 & 25 \({}^{\pm}\)b \\ PT15 & 45 \({}^{\pm}\)b & 65 \({}^{\pm}\)b & 50 \({}^{\pm}\)b & 05 \({}^{\pm}\)b & 50 \({}^{\pm}\)b & 20 & 15 & 60 & 45 \({}^{\pm}\)b \\ \(p\)–values & 0.000 & 0.000 & 0.006 & 0.004 & 0.005 & 0.148 & 0.124 & 0.100 & 0.013 \\ \hline \hline \end{tabular} Values indicate the proportion (%) that the attribute was identified by the panellists. Values in bold highlight when 75% or more panellists identified the attributes in the hops. [PERSON]'s Q test was performed to determine whether attributes differed as a function of hop samples. Different superscript letters in the same column represent significant differences for the descriptor by multiple pairwise comparisons using the critical difference (Sheskin) procedure.  
\end{table} 
Table 2: Sensory analysis of Portuguese hops performed by Check-All-That-Apply (CATA) test. (mostly PT07), resinous (mainly PT02, PT03, PT05, PT06, PT09, PT10 and PT13), as well as floral and non-citrus fruits, chiefly PT04 and PT11. After preliminary evaluation of the sensory attributes of the 15 studied Portuguese hops, two samples representative of each group were selected for beer production, taking into consideration the results obtained. PT05 and PT11 of G1, and PT14 and PT15 from G2 were selected since they had more balance with the pleasant fruity, floral, and resinous attributes, and were not related to unpleasant earthy or sulphurous sensations.