Table 2.
Sensory evaluation criteria.
| Sensory index | Scores | |||
|---|---|---|---|---|
| 4 | 3 | 2 | 1 | |
| Hardness | Texture is full | Slightly inelastic | Soft texture | Soft texture |
| Hard | Hardness is acceptable | Not edible | ||
| Flavor | Odorless | Fresh mushroom flavor | Slightly fresh | No fresh mushroom flavors |
| Typical mushroom flavor | Slight odor | Mushrooms have obvious smell | Serious odor | |
| Market is acceptable | Limited application | Not edible | ||
| Color | No change | Small part of browning | Most browning | Whole mushroom browning |
| Effluent condition | None | Slight water | Water | Large amount of water |
| The surface is not sticky | The surface slightly sticky | The surface is sticky | The surface is very sticky | |