Developing the dictionary of descriptors for organoleptic analysis of Agaricus bisporus fungi with unpainted hat epithelium

Champignons (Agaricus bisporus) are in demand all over the world due to their taste and high nutritional value. However, perishable characteristics reduce quality and change the flavor profile, influencing the consumer's purchase decision. The purpose of the study is to create a dictionary of descriptors for the organoleptic evaluation of fresh champignons Agaricus bisporus according to the indicators: Appearance, Structure, Color, Smell of the WholeMushroom and Smell in the Cut. To confirm the correctness of the selected descriptors, an experimental laying of packaged fresh mushrooms with recesses on the 3rd, 5th, 7th and 12th days was carried out for refrigeration storage. For each recess, in accordance with GOST ISO 16779-2017, an organoleptic assessment was carried out by an expert commission on a 6-point scale, taking into account the developed descriptors to identify physiological changes in fungi. Based on the results of the data obtained, organoleptic profiles were built, in accordance with GOST ISO 13299, for each indicator and the total profile, and the dynamics of their areas were calculated, which show that the dynamics of the indicators Smell of the Whole Mushroom and Smell in the Cut corresponds to the dynamics of the overall estimates. Thus, it can be argued that the aroma of mushrooms is one of the main factors in the overall assessment. As for the indicators Appearance, Structure and Color, the dynamics of the areas of their profiles does not have significant differences. It follows that these indicators are interrelated. Analysis of the dynamics of changes in profile areas correlates with the dynamics of scoring, which means that the developed dictionary of descriptors reflects changes in quality indicators and can be used for a comprehensive organoleptic analysis when establishing and confirming the shelf life of Agaricus bisporus mushrooms.