## 3 Results and Discussion
### Sensory Evaluation
Another study [27] analyzed the results of sensory evaluation on a 7-point scale for biscuits enriched with _Pleutrotus sajor-caju_ powder in amounts of 4%, 8%, and 12%. Biscuits with 4% mushroom flour received the highest marks for aroma, color, flavor and overall acceptance. The authors reported that biscuits with 4% _P. sajor-caju_ had a milder flavour, lighter color, finer texture, and were comparable to the control biscuits. In turn, cookies with 12% _P. sajor-caju_, according to the evaluators, had an unattractive texture, color that was too dark, and flavor that was too intense. The authors emphasized that despite the highest scores being achieved by cookies with 4% mushroom powder, cookies with 8% _P. saju-caju_ were also acceptable in terms of appearance, crispiness, flavor, and overall acceptance. The results of the sensory evaluation on a 9-point scale presented by [PERSON] and [PERSON] [71] show that the addition of 5% shitake flour can positively affect the improvement of the attributes (color, taste, aroma, crispiness, and overall impression) of cookies compared with basic cookies. The lowest scores were given to cookies with a maximum of 15% mushroom flour. Although addition of 5%, 10%, or 15% _L. eddes_ flour was acceptable to consumers, the authors recommended the addition of 5%. Replacing the basic flour with a larger amount of mushroom flour may also have a positive impact on significantly higher scores for selected attributes in the 9-point assessment, as presented by [PERSON] et al. [91] in their work. Among biscuits enriched with 10%, 20% or 30% _P. ostreatus_ powder, biscuits with 10% mushroom flour were characterized by the highest scores for color, homogeneity and size of pores, odor, and overall acceptability. The versions of cookies with 20% or 30% added _P. ostreatus_ powder received lower scores. In sensory evaluation, attributes such as taste or aroma are determined by the presence of compounds such as free and soluble sugars, sugar alcohols, organic acids, free amino acids, and 5\({}^{\prime}\)-nucleotides [63; 118]. For example, the high content of free sugars and sugar alcohols may increase the perception of the moderately sweet taste of mushrooms [119]. As [PERSON] writes [118], mannitol contributes most to the sweet taste, but the predominant taste and flavor of mushrooms is umami. According to the data collected and described by [PERSON] et al. [120], the button mushroom is characterized by a sweet, umami, and typical mushroom flavor, while a sour, astringent, and bitter flavor is typical of oyster mushrooms. [PERSON] [118] suggests that due to the presence of monosodium glutamate-like (MSG-like) components, mushrooms go well with meat, seafood, soups, and cooked vegetables, but they cannot improve the taste of fruit, juices, desserts, or cooked cereals. According to the same publication, the level of monosodium glutamate equivalent was higher in _A. bisporus_ (114%) than in _P. ostreatus_ (48.0%), taking into account dry weight. [PERSON] et al. [121] reported that thermal treatment is an important factor for odorants in mushrooms. High temperature contributes to the evaporation of compounds and the formation of aroma precursors, mainly through non-enzymatic browning reactions.