## 3 Results and Discussion
### Overall Acceptability and Emotions Induced in Consumers by the Edible Mushrooms
warm_/LHS245 strain**} \\ \hline BE-thermal\({}_{\text{-ULIS245}}\) & \(7.5\pm 0.9\,^{\ast}\) & 0.9442 \(\pm\) & 0.0006 \(\pm\) & 0.0120 \(\pm\) & 0.0059 \(\pm\) & 0.0057 \(\pm\) & 0.0001 \(\pm\) & 0.0006 \(\pm\) & 0.0001 \(\pm\) & 0.0166 \(\pm\) \\ Ca-thermal\({}_{\text{-ULIS245}}\) & \(7.4\pm 1.1\,^{\ast}\) & 0.8358 \(\pm\) & 0.0060 \(\pm\) & 0.0934 \(\pm\) & 0.0024 \(\pm\) & 0.0090 \(\pm\) & 0.0001 \(\pm\) & 0.0166 \(\pm\) & 0.0008 \(\pm\) & 0.0994 \(\pm\) \\  & & 0.0214 \({}^{\ast}\) & 0.0007 \({}^{\ast}\) & 0.00032 \({}^{\ast}\) & 0.0006 \({}^{\ast}\) & 0.0001 \(\pm\) & 0.0001 \({}^{\ast}\) & 0.0014 \(\pm\) & 0.0003 \({}^{\ast}\) & 0.0068 \({}^{\ast}\) \\ Ro-thermal\({}_{\text{-ULIS245}}\) & \(7.3\pm 1.4 correlations were established between the VC and overall acceptability of thermally treated and ultrasonicated unfermethods (except for a moderate positive correlation between the overall acceptability of the fermented mushrooms and their 3-octanone content; r = 0.519, \(p\) = 0.027); however, significant correlations were found between the emotion 'happy' and hexanal, benzaldehyde, 3-octanone, octanal, 3-ethyl-2-methyl-1,3-hexadiene, oct-(2E)-enal, 6-methyl-hept-2-en-4-ol, and nonanal (r = 0.619, \(p\) = 0.006; r = \(-\)0.472, \(p\) = 0.048; r = \(-\)0.472, \(p\) = 0.048; r = \(-\)0.472, \(p\) = 0.048; r = \(-\)0.862, \(p\) = 0.0001; r = 0.842, \(p\) = 0.0001; r = 0.778, \(p\) = 0.0001; r = 0.628, \(p\) = 0.005; r = \(-\)0.530, \(p\) = 0.024, respectively). It can be concluded that an increase in the content of benzaldehyde, 3-octanone, octanal, and nonanal reduced the intensity of the 'happy' emotion expression in consumers. In contrast, increasing the content of hexanal, 3-ethyl-2-methyl-1,3-hexadiene, oct-(2E)-enal, and 6-methyl-hept-2-en-4-ol led to the stronger expression of the emotion 'happy'. Significant positive correlations were also established between the emotion 'happy' induced by fermented mushrooms and 3-methyl-1-butanol, 2,3-butanediol, 3-octanone, 3-octanol, 2-iodo-3-methyl-butane, and N-hexyl-1-hexanamine (r = 0.755, \(p\) = 0.0001; r = 0.999, \(p\) = 0.0001; r = 0.819, \(p\) = 0.0001; r = 0.622, \(p\) = 0.006; r = 0.999, \(p\) = 0.0001; r = 0.999, \(p\) = 0.0001, respectively). An increase in the percentage of benzaldehyde, oct-(2E)-enal, (E)-2-octen-1-ol, and 2-nonanone in the VC profile of fermented mushrooms reduced the intensity of the 'happy' emotion expression (r = \(-\)0.563, \(p\) = 0.0023; r = \(-\)0.518, \(p\) = 0.0028; r = \(-\)0.564, \(p\) = 0.0015; r = \(-\)0.617, \(p\) = 0.006, respectively). Our study showed that the liking scores of treated mushrooms were similar. Contrary to our results, in the study of [PERSON] et al. [40], consumer clusters with significantly different likings of wild Nordic mushrooms were found. [PERSON] et al. [51] reported that the high hedonic liking of porcini mushrooms was related to 3-(methylthio)propanal, 3-(methylthio)propanol, pyrazines, phenols, and furanone, whereas the low hedonic liking correlated with high levels of 1-octen-3-ol, octanal, 2-pentylfuran, and 3-methylbutanoic acid. Sensory acceptability is commonly used to evaluate liking for foods. However, in recent years, most studies have included emotions in food assessments alongside overall liking [52]. Similar to our study, [PERSON] et al. [53] reported that the sensory analysis of products made with Bambara flour showed no significant differences between tested categories, while differences were observed in emotional response. This indicates that emotional response could be a more sensitive approach to measuring consumer perception of products. To the best of our knowledge, studies on mushroom-evoked emotional responses are very scarce. Only [PERSON] et al. [54] reported that the mushroom additive in extruded snack formulations significantly influenced the sensory liking and emotional profile, measured with the Essense Profile(r), of these products.