Accepted Manuscript Effect of adding Hop aroma in beer analysed by temporal dominance of sensa- tions and emotions coupled with temporal liking Ana Patricia Silva, Hans-Peter Voss, Hannelize van Zyl, Tim Hogg, Cees de Graaf, Manuela Pintado, Gerry Jager PII: S0950-3293(18)30007-7 DOI: https://doi.org/10.1016/j.foodqual.2019.02.001 Reference: FQAP 3653 To appear in: Food Quality and Preference Received Date: 12 January 2018 Revised Date: 24 December 2018 Accepted Date: 1 February 2019 Please cite this article as: Silva, A.P., Voss, H-P., van Zyl, H., Hogg, T., de Graaf, C., Pintado, M., Jager, G., Effect of adding Hop aroma in beer analysed by temporal dominance of sensations and emotions coupled with temporal liking, Food Quality and Preference (2019), doi: https://doi.org/10.1016/j.foodqual.2019.02.001 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.