Key words
spores of microorganisms, delayed germination, food safety, calcium ions, capillary electrophoresis

Abstract
Cavitation effects are increasingly in demand in various industries, as they make it possible to expand the product line by obtaining new types of products with changed structural and chemical properties. As a result of ultrasonic cavitation treatment of a liquid medium, it is possible to significantly intensify the passage of physical and chemical processes in it. Depending on the active factors influencing the product, sonochemical processes can be initiated in it. The effects of sonochemical modification of a product are one of the most important manifestations of the physicochemical processes occurring during cavitation treatment, which are based on denaturation reactions of biopolymers. The purpose of this study is to study the effect of the duration of cavitation treatment on changes in the carbohydrate composition of pumpkin puree. Natural pumpkin puree and composite mixtures consisting of pumpkin puree and 70 % sugar and invert syrups in a 1:1 ratio were used as research objects. All types of purees were subjected to ultrasonic treatment on a laboratory unit SYRINKS-250 (VNIIKP). Processing time 20 and 30 minutes. Samples of pumpkin puree before treatment served as control. During cavitation treatment of natural pumpkin puree, no significant change in carbohydrate composition was observed. When processing pumpkin puree with sugar syrup, the change in carbohydrate composition is wave-like - the mass fractions of glucose, fructose and sucrose decrease during processing for 20 minutes, and after 30 minutes their content already exceeds the initial values. When processing pumpkin puree with invert syrup, the increase in carbohydrate content increases as the processing time increases.

Key words
flavoring, gas chromatography, mass-spectrometry, solid-phase microextraction

Abstract
The paper presents the results of a study of fragrant substances in samples of flavorings with a meat organoleptic profile with the addition of a source of sulfur-containing substances. The possibility of using dry garlic powder was considered as an additional source of sulfur-containing substances. The article describes a two-step process for preparing flavor samples with a meat organoleptic profile. At the first stage, the Sacchoromyces cerevisiae yeast was cultivated according to the generally accepted method in order to obtain a flavor precursor, then reducing sugar was added to the flavoring precursor and the products of Maillard reactions were synthesized during heat treatment of the mixture. Thus, as a result of the operations performed, a technical thermal flavor is obtained. The first sample was prepared according to the described method, the second sample was prepared using a similar method, with the difference that before heating the mixture, dry garlic powder was added to it. The method of solid-phase microextraction with gas chromatography-mass spectrometry (SPME-GLC-MS) was used to study the composition of fragrant substances. We used solid-phase microextraction fiber with a combined coating of divinylbenzene/carboxen/polydimethylsiloxane 50/30 ?m (Supelco), an Agilent Technologies 7890 A gas chromatograph with a Supelcowax 10 60 m·0.53 mm·1 ?m chromatography column (Supelco), and a flame ionization detector and an Agilent Technologies 7000 B mass detector. To obtain retention indices on a non-polar column, analysis was performed using an HP-5MS 30 m·0.25 mm·0.25 ?m column (Agilent Technologies). Based on the results of the study, 70 compounds were identified with concentrations ranging from 0.2 to 965.3 ?g/kg (in terms of the internal standard nonanone-5). Most of the detected compounds belonged to the following groups: aldehydes, esters, ketones, alcohols, sulfur-containing compounds, nitrogen-containing compounds, furan derivatives, organic acids and individual representatives of other groups. A comparative assessment of the content of fragrant substances that impart meat aroma in the organoleptic profiles of fried beef and the developed samples of flavorings indicates their similarity. It was found that the addition of dry garlic powder had a beneficial effect on the organoleptic profile of meat flavoring.

Key words
terminal sterilization, lethality, least heated zone, regime validation

Abstract
The article analyzes modern domestic and foreign methods for establishing terminal sterilization regimes for canned food systems with a convective and predominantly convective heat exchange mechanism. A technique is proposed for determining the mode of their sterilization based on creating the necessary sterilizing effect in relation to targeted research and selection of mechanical convective heat exchange during isothermal heating of the food system in laboratory conditions. The methodology provides for the following procedures for determining the conditions for industrial sterilization of food systems packaged in glass cylindrical jars with a capacity of 100-350 ml, calculating the required lethality, and validating the design regime during the test sterilization process. They are carried out under sterilization process conditions identical to production processes. In this case, the lethality value in any of the heated power sources, localized during heating of the laboratory material, is automatically calculated. The previously established migration of only the heated zone of the food system should be used for different sterilization devices when the temperature sensor is located in the package. During the isothermal phase sterilization tests, the process is terminated when a cumulative lethality measure equal to 90 % of that required is achieved for food systems with convective heat exchange, and at 70 % cumulative lethality for food systems with exclusively convective heat exchange. In this case, the difference between the cumulative actual mortality rate for the entire sterilization cycle and the required one will be less than 6 %. If the difference in mortality is greater, the duration of the isothermal exposure phase is adjusted.

Key words
grain legumes, soybeans, peas, chickpeas, beans, lentils, lupine, protein products, functional properties

Abstract
In order to compensate for the lack of protein in human nutrition, it is advisable to produce protein preparations from plant materials as an alternative to expensive products of animal origin. In the Russian Federation, over 10 million tons of grain legumes with a high content of biologically complete proteins are produced annually, which can be rationally processed into protein preparations for various branches of the food industry. The effectiveness of use and the breadth of the range of these products are determined by their functional and technological properties: solubility, water-binding, fat-binding, foaming, fat-emulsifying abilities, foam and emulsion stability, gelling. The objects of the study were the results of scientific research by Russian and foreign scientists in the field of determining and adjusting the functional and technological properties of protein preparations obtained from leguminous crops (soybeans, peas, chickpeas, beans, lentils, lupine, etc.), as well as examples of their use in products food purposes. The first part of the article presents and analyzes comparative data on the influence on the functional properties of protein products: varieties, genotypes, growing conditions of leguminous crops, the structure of their proteins, the chemical and amino acid composition of raw materials and the type of protein product obtained (flour, concentrate, isolate, laboratory and commercial samples, etc.). Differences in the functional properties of various leguminous crops and their genotypes were noted. A hot climate promotes greater accumulation of protein in grain, but reduces the amount of phenolic compounds, which changes the foam formation and stability of protein foam. The relatively low content of legumin to vicilin in leguminous proteins increases their emulsifying and gelling properties. Legume albumins, compared to globulins, have greater foaming ability. The amino acid composition of proteins affects the hydrophobicity and electrostatic interactions of protein products. Protein isolates of leguminous crops have relatively high functional properties due to their higher protein content, while protein flour and concentrates contain more starch, dietary fiber, fats and minerals. Commercial protein products, relative to laboratory samples, have reduced functionality due to more stringent production conditions.

Key words
insects, uric acid, grain contamination, maximum permissible level

Abstract
The aim of the work was to create a broad knowledge base, based on focused basic research, potentially providing a basis for solving the identified problem of establishing uric acid MDU in grain affected by pests of bread stocks, as an indicator of his safety. Determining the contamination of grain by pests of grain stocks by their number in the intergrain space in a number of cases (for example, after grain separation) gives a false picture of its actual danger to human nutrition. A characteristic feature of grain affected by insects and mites is the appearance of uric acid in it, which is excreted by animal organisms in urine and excrement. With the help of the developed method of analysis of uric acid in grains and grain products, the dependence of the accumulation of the content of uric acid in wheat grains on the amount of T. confusum, a pest of bread stocks, has been established, which makes it possible to estimate the levels of contamination by its insects, to prevent the introduction into the market of counterfeit grain products and to prevent the subversion of the population by contaminated grain products. The straight-line dependence of the content of uric acid in wheat grain on the density of settlement of T. confusum is defined and for the first time mathematically described, which allows setting the maximum allowable levels for this species.

Key words
white cabbage, carrot, bioaasay, quality, antioxidant activity

Abstract
Dried vegetables have been convenient products for many centuries due to their long shelf life and the presence of biologically active compounds with antioxidant potential. The antioxidant activity of vegetable extracts depends on the degree of their dispersion. Determination of this activity under plant bioassay conditions using onion roots (Allium cepa L.) seems promising. The purpose of the research is a comparative study of the level of antioxidant activity of dried white cabbage and carrots using Allium test bioassay. Optimal concentrations and conditions were selected to evaluate the antioxidant activity of these vegetables. In accordance with the indicators of the increase in root mass and the proliferative activity of their cells, a non-toxic concentration of aqueous solutions of vegetables for their development was determined equal to 0.1 %, and the duration of incubation for 24 hours was determined. At the same time, the rate of increase in root mass decreased by 40 % from the control value, but not insignificantly, the proliferation rate decreased only by 31 %, and the frequency of chromosomal aberrations, although increased, these values were also not statistically significant. The antioxidant potential of solutions of dried cabbage and carrots was assessed by the concentration of malondialdehyde (MDA) in the tissues of onion roots against the background of sorbic acid-induced oxidative stress. The identified trends in the response of the biotester to the induced oxidative test are similar for both white cabbage and carrots. Chopping vegetables contributed to a more pronounced antioxidant effect. Thus, when testing solutions of ground dried vegetables, the decrease in MDA concentration for cabbage and carrots was 32 and 36 % compared to a sorbic acid solution, respectively. Thus, an in vivo method was developed to determine the antioxidant activity of dried white cabbage and carrots. These approaches are useful in developing drying technologies and storage regimes to prevent loss of antioxidant activity in these vegetables.

Key words
wheat flour, oat flour, cookies, nutritional value

Abstract
Confectionery products are a product of mass demand. Traditionally, the flour mixture for the production of cookies includes several types of flour of different grades with certain quality indicators (moisture content, gluten content). This combinatorics makes it possible to reduce the cost of finished products while maintaining quality indicators or increase the nutritional value of flour by enriching the finished product with certain micronutrients (replacing part of the recipe composition of wheat flour with oatmeal, introducing additional powder premixes, etc.). Flour is the main raw material for the production of both confectionery and bakery products. Color, humidity, particle size distribution, ash content, water absorption capacity, microbiological composition and other indicators are considered to be the qualitative characteristics of flour. The baking process and the quality of the finished products are influenced by the type and chemical composition of flour. Recently, there has been a tendency towards increased consumer interest in products made from oat flour, which, compared to wheat flour, has an increased nutritional value. Modern research has made it possible to establish the optimal amount of oatmeal in the cookie recipe (no more than 1/3 of the total amount of flour mixture). The article contains an analysis of the nutritional value of premium, first-grade flour and oat flour, which made it possible to establish that oat flour in its chemical composition differs significantly in the content of b-glucan and fat. Satisfying the average daily requirement for magnesium and calcium when consuming 50 grams of cookies made from a mixture of first-grade wheat flour and oat flour by an adult will occur by 10 and 22 %, respectively. Also, in the experimental samples of cookies, the same content of b-glucan was determined, which amounted to 2.6±0.2 %, since oatmeal was added to the product recipe in the same ratio. Thus, to obtain cookies with a high content of magnesium and calcium, it is necessary to use a mixture of first grade wheat flour and oat flour in the product recipe.

Key words
copper (II) chloride, rumen, volatile fatty acids, nitrogen, microbiome, cattle

Abstract
Copper (Cu) is an important trace element for animal health, playing an invaluable role in enzymatic processes and the formation of methane (CH4) in the rumen. The purpose of this study was to study the effect of copper chelated compounds on fermentation in the rumen and the structure of its microbiome. The object of the study was scar fluid obtained from Kazakh white-headed gobies, with an average weight of 265-268 kg, aged 10-11 months, number n = 4. The studies were conducted in vitro using the incubator "ANKOM Daisy II", in vivo experiments were conducted on Kazakh white-headed gobies. The preparatory period was 21 days, the reporting period was 7 days. For the in vivo study, dosages similar to those used in in vitro studies were used, copper (II) chloride was introduced into the diet by stepwise mixing with a concentrated part of the feed. In vitro studies revealed a slight increase in the digestibility of dry matter when copper was administered at a dose of 15 mg/kg of dry matter (p<0.05), a shift in the concentration of volatile fatty acids towards acetate and propionate and a general decrease in concentration, which affected the concentration of methane, an increase in the concentration of nitrogenous fractions was noted when using copper. The addition of copper increased the activity of amylase and protease in the contents of the scar compared with the control. In the samples of the scar contents of all groups, the dominant types were Bacteroidetes and Firmicutes. The introduction of CuCl2 (copper (II) chloride) into the diet of cattle increased the number of Bacteroidetes by 20.3 %. The introduction of CuCl2 into the diet increases the number of representatives of the Prevotellaceae family by 8.2 %, Porphyromonadaceae by 1.3 % relative to the control. Compared with the control, a numerical decrease in the family was observed in the experimental group: Streptococcaceae by 6.7 %, Lachnospiraceae by 6.9 %, Acidaminococcaceae by 5.5 % The results of the study were ambiguous, since the use of various sources and dosages of copper requires further study to understand their effect on physiological processes.

Key words
Jerusalem artichoke, topinambur, food ingredient, composition, alcohol production, enzyme, dietary fiber, complex processing

Abstract
Studies to determine the chemical composition of samples of food ingredients obtained from the complex processing of Jerusalem artichoke showed that the largest amount of dietary fiber - 70.56 % and protein - 15.84 % is contained in sample No. 3. The amount of carbohydrates in this sample was less than 2 %. In samples No. 1 and No. 2, the content of dietary fiber reaches 49-52 %, and the amount of carbohydrates varies within 35-40 %. In sample No. 1, carbohydrates are represented mainly by inulin (31.93%), and in sample No. 2, fructose predominates among carbohydrates (17.24 %). The protein content in these samples is comparable to the original raw material (5-5.4 % per dry weight). The results of the analysis show that dietary fiber samples No. 1 and No. 2 contain a wide range of amino acids, including essential ones. In sample No. 3, due to the presence of biomass of alcoholic yeast Saccharomyces cerevisiae, the content of some amino acids increased from 2 to 5 times relative to the original raw material. Analysis of the vitamin composition showed that sample No. 1 contained vitamin C (14.7 mg/100 g). This sample also contains vitamins B1, B3, B6 and E. The content of vitamins in sample No. 2 is similar to sample 1, with the exception of vitamin C, which is associated with its destruction during the heat treatment of the batch. Sample No. 3 is characterized by a high content of vitamins B2 (0.80 mg/100 g), B3 (36.8 mg/100 g) and B6 (23.62 mg/100 g). Conducted studies of the chemical composition of samples of food ingredients obtained through complex processing of Jerusalem artichoke indicate their value and prospects for use as a food ingredient, regardless of the stage of isolation. The data obtained on the composition of food ingredients show the possibility of their use in diabetic and prebiotic products.

Key words
soybean seeds, concentrated forms of soy protein, xerogel, granules, food systems

Abstract
As a result of the above studies, a scheme was presented for obtaining concentrated forms of soy protein for the design of health-saving ingredients in food systems, dividing technological operations according to several classification criteria: by type of technological impact on soybean seeds, by type of destructive effect, by method of isolating and concentrating protein substances, by physical form of the final product. This diagram shows the various transformative stages of modification of soybean raw materials in the production process: saturation with water, germination, drying, frying, steaming, cooking, flattening, crushing, grinding, abrasion, extraction and others, allowing ultimately to transform the original seeds into nutrient-adequate ingredients of various physical forms: gel, paste, flour, granulate, textured, concentrate, isolate. The final step in the soybean seed conversion process is drying. It is noted that the removal of water molecules from protein, protein-carbohydrate, protein-vitamin, protein-mineral substances of wet granules is sequential, due to the movement of molecules from the center of the granule to its surface, and the duration of drying of granules in a tray dryer depends on the indicator that is a physical and mechanical characteristic of a product that takes into account the relationship of moisture with the structure of the granule body, which has a certain water permeability. This process was determined using equations describing the kinetics of the production of protein xerogels in the production of soybean granules. The implementation of these studies to create approaches to understanding the multifactor analysis of the drying process of soybean enriched mixtures and xerogels makes it possible to develop and select a rational option for the technology for obtaining food ingredients with a given composition and properties.

Key words
fermented beverages from fruit raw materials, ciders, isotope mass spectrometry, ratio of carbon, oxygen, hydrogen isotopes, sugar-containing raw materials

Abstract
In recent years, natural fermented beverages from fruit raw materials have been in high demand among consumers all over the world. According to statistical research, there is an annual active growth in cider production and sales in our country. In accordance with the requirements of GOST 31820-2015 "Ciders. General specifications", the production of this drink can be carried out both from fresh fruit raw materials and from concentrated juices and drinking water for their recovery for further fermentation. In particular, the technology of such ciders provides for the introduction of sugar-containing substances at all stages of production. At the same time, there is another category of ciders on the market, the production of which is carried out in accordance with GOST R 58011-2017 "Traditional ciders. Specifications" and GOST R 58851-2020 "Traditional fruit ciders. Specifications". Such ciders are products of higher quality, their production is possible exclusively from fresh fruit raw materials, including the production technology of these types of drinks, the addition of sugar is allowed only when sparkling ciders are obtained. The addition of any sugar-containing substances before fermentation is not allowed. Thus, the elements of ethanol extracted from traditional still ciders should have isotope ratios inherent only in native raw sugars. The purpose of this work was to establish the criteria values of d13С, d18O, dD for ethanol of traditional ciders. Studies have been conducted to study the fractionation of isotopes of ethanol elements in the process of producing ciders, depending on the type of sugar-containing raw materials. The objects of the study were samples of ciders and fermented apple materials produced in the laboratory of All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry, obtained with and without the addition of sugar-containing substances of various origins. The values of the isotopic characteristics of carbon, oxygen and hydrogen of the isolated ethanol of the experimental samples were measured using the method of isotope mass spectrometry. The results of the conducted studies have shown that when cane or beet sugars are added to apple wort, the values of the isotopic characteristics of ethanol elements change. When cane sugar is added to the wort, significant fractionation of carbon and hydrogen isotopes is observed. When beet sugar is added, the values of the indicators d13С, d18O, dD of ethanol either do not change, or have slight differences from the values of the corresponding ethanol indicators of the control samples. Based on the obtained research results, identification ranges were established for the isotopic ratios of carbon, oxygen, hydrogen and ethanol of ciders.

Key words
soybean, soybean meal, food production waste, native microflora, fermentation, microorganisms-producers

Abstract
The ability of soybeans to grow in a variety of climates and soils makes it versatile and one of the most widely grown oilseed crops. Due to the increasing volume of soybean processing, a huge amount of waste is generated. Recycling and reducing the volume of food waste is an important task that affects the environmental and economic performance of manufacturing enterprises. Soybean meal is a good source of proteins, carbohydrates, minerals and can be used for cultivating microorganisms, as well as obtaining, with their help, valuable biologically active compounds and products with high added value. The paper presents the results of a study of representatives of the native microflora of soybean meal under conditions of high humidity. Fermentations of 2, 5, 7 and 9 days were carried out; surface and submerged cultivation methods were used to obtain microbial isolates. Selected samples of soybean meal culture liquid exhibited proteolytic and lipase activity. The maximum activity of alkaline proteases was recorded on the 9th day of fermentation - 77.71 U/ml, for acid proteases on the 5th day - 26.29 U/ml. The highest lipase activity was determined on the 9th day of fermentation and amounted to 11.50 mol triacynglycerols/ml. During the work, 94 isolates of microorganisms were identified based on morphological characteristics. Metagenomic analysis of the taxonomic composition of microflora was carried out using sequencing on the Illumina platform. During the analysis of soybean meal suspension, more than 44 genera of bacteria and 16 genera of fungi were discovered. The largest percentage was accounted for by bacteria of the genera Weisella, Leuconostoc, Paucibacter, Enterococcus, Bacillus, Anaerocolumna and Stenotrophomonas. The predominant fungi were yeasts of the genera Saccharomyces, Dipodascus, Pichia, Wickerhamomyces and Issatchenkia. The obtained isolates are of interest as industrial producers of useful metabolites (enzymes, pigments, organic acids, etc.). Further work is aimed at identifying microorganisms to determine their species in order to select optimal cultivation conditions and identify their beneficial properties.

Key words
carrots, quality, safety, storage, temperature

Abstract
The production of ready-to-eat and packaged fresh vegetables is becoming increasingly profitable as these products are convenient, healthy and a cheap source of vitamins, minerals and antioxidants. However, these products are perishable, so there is a need to develop methods for protecting them from pathogens (packaging, gas environment, preservatives) and storage temperature conditions. The purpose of the research is a comparative study of microbiological activity, physicochemical and antioxidant indicators of packaged sliced carrots at different storage temperatures. Bagged commercial carrots were stored in the refrigerator at 4…5 °C (control) for 3 days, as well as at elevated temperatures (10 and 15 °C). It turned out that when storing samples in the refrigerator, an increase in QMAFAnM was observed, but not above the permissible values, then increasing the temperature to 15 °C for 48 and 72 hours led to exceeding the regulated values of this indicator. Moreover, after incubation of this product at 15 °C for 3 days, coliforms were detected. Molds were not found in any of the samples, but yeast growth was observed at all temperature conditions. Active growth of lactic acid bacteria was noted, especially when samples were stored at elevated temperatures. The amount of carotenoids did not change when the samples were stored in the refrigerator, as well as when some of the samples were removed for a day at 10 °C. In the remaining samples, the concentration of these pigments decreased in proportion to the increase in temperature level and duration of exposure to this regime. The minimum levels of carotenoids were recorded at 15 °C after 3 days of storage, while their concentration decreased by more than 5 times compared to the control. The appearance of the carrot samples, which were stored at 15 °C for 2 and 3 days, was characterized by the presence of a foreign odor, mucus, and a change in the color of the carrots.

Key words
hops, varieties, type, organic compounds, multivariate correlation and regression analysis

Abstract
The article is devoted to the hop's domestic varieties and their quality indicators. Data are provided for different hop's varieties on the ranges of a-bitter acid variation, and a comparative analysis is provided. The stated goal of the investigation is to analyze the hop's domestic varieties indicators, including the multivariate correlation-regression method, to search and identify hidden, non-obvious connections between organic compounds in order to create a prototype of a methodological assessment and identification indicators of hop products by type due to the lack of such in the regulatory documentation in force in industry. The regulated areas for hop cultivation for 2023 are given. According to the State Register in the Russian Federation - northern, northwestern, central, Volga-Vyatka, central black earth, North Caucasian, Middle Volga, Lower Volga, Ural, Siberian and Far Eastern. Based on a database of literary qualitative and quantative characteristics, an analysis of the different hop's variety a-acid content is presented. The bitter type domestic varieties according to the State Register for 2023 are not differ in terms of bitter acid, since the range of change in a-acid in them is 6.0-17.8 %, bitter-aromatic - 4.6-13.6. It has been established that the bitter acid content of the domestic hop's variety aroma type have a-acid level starts from 3.5 %. There is a lack of available methods for assessing other compounds that would contribute to a more complete characterization of hop product samples, which is necessary for a clear understanding of the influence of the hop variety used on the organoleptic profile of beer. Mathematical analysis has shown that compound groups of common resins, polyphenols and essential oils, together or as individual representatives, have a great influence on each other. The calculated correlation coefficients, that is, the identified implicit connections, coincide with previous studies. It was noted that few non-obvious dependencies were established in the aroma hop's type, which is due to the absence of some aromatic compounds (linalool, geraniol, nerol, etc.) characterizing the type of hops in the studies.

Key words
Agaricus bisporus, sensory assessment, descriptor method, qualimetric scale, polymer packaging, storage conditions

Abstract
Cultivated champignons Agaricus bisporus are perishable due to their high rate of respiration and moisture evaporation (transpiration). First of all, consumer characteristics such as color (whiteness), cap opening and turgor are subject to changes. Storage temperature, gas composition of the environment and humidity are the main factors influencing the storage capacity of champignons. To prevent putrefactive processes and mucus on the surface of champignons, the packaging film must ensure the removal of excess carbon dioxide and moisture released during respiration. The purpose of this study was to study the influence of storage temperature and packaging used on the dynamics of sensory characteristics of cultivated Agaricus bisporus with unstained cap epithelium. Champignons were stored under controlled conditions at a temperature of 2±1 °C and 6±1 °C in packages made of polyethylene (PE) film and perforated biaxially oriented polypropylene (BOPP) film. The storage period was 21 days with sorting to determine sensory characteristics at 0, 3, 8, 13, 16 and 21 days. Sensory tests were carried out using a dictionary of descriptors developed from previous studies. Analysis of the dynamics in the clusters "Appearance", "Color", "Smell of whole mushroom", "Structure", "Smell on the cut", as well as the overall assessment showed the presence of a close linear relationship (Pearson coefficient value - from 0.90 to 1.00) between shelf life and sensory evaluations. Using two-factor analysis of variance, it was found that both packaging film and storage temperature, as well as the interaction of these factors, have a statistically significant effect on the dynamics of organoleptic indicators for all clusters. At the same time, packaging film has the greatest influence on the dynamics of the clusters "Smell of whole mushroom", "Appearance" and "Smell of cut" (contributions of factors - 63, 26 and 23 %, respectively). Storage temperature has the greatest influence on the dynamics of the "Appearance" and "Color" clusters (factor contributions - 64 and 55 %, respectively). Thus, the applicability of the previously developed dictionary of descriptors for assessing the storage conditions of cultivated champignons was confirmed.