(monosaccharides, trehalose, mannit, glycogen, fiber,etc.), lipids (phospholipids, monoglycerides, sterols,free fatty acids, triglycerides, waxes, etc.), organicacids (malic, succinic, etc.), and biologically activesubstances (ascorbic acid, thiamine, riboflavin, niacin,beta-carotene, potassium, sodium, calcium, magnesium,phosphorus, sulfur, etc.) [5, 24, 25]. The list of medicinalsubstances that can be isolated from mushroomsincludes quinomannose, ergosterol, and trametonolinicacid. These substances are used in medicines that treathelminthic infestations, liver diseases, viral hepatitis,etc. [24, 26]. Fruiting bodies contain polyozellin thatpossesses antitumor properties as it inhibits the activityof prolyl endopeptidase, an enzyme involved in proteinmetabolism of the precursor of β-amyloid [24]. Chinesescientists used C. cibarius to isolate a new linear3-O-methylated galactan (WCCP-Nb), which enhancesmacrophage phagocytosis, NO release, and secretionof TNF-α, IL-6, and IL-1β. In addition, it activatesmacrophages through Akt/NF-κB and mitogen-activatedprotein kinase through TLR2 [27].Polish scientists studied the health-improvingproperties of polysaccharides in C. cibarius. Mushroompoly-saccharides consist of one monosaccharide in arepeating unit →6)-α-D-Manp-(1→; they inhibit COX-1and COX-2, decrease the proliferation of colon cancercells, and stimulate the growth of Lactobacillus [28].Blanching appeared to decrease antioxidant activityand the content of polyphenols. When Lactobacillusplantarum was used for lactic acid fermentation offruiting bodies, it decreased the pH value and theformation of highly concentrated single phenolicacids, e.g. gallic, homogenous, and ferulic [29]. ThePolish team also studied the mineral composition ofC. cibarius, which included silver, aluminum, barium,calcium, cadmium, cobalt, chromium, copper, iron,mercury, potassium, magnesium, manganese, sodium,nickel, lead, phosphorus, rubium, strontium, andzinc. The mineral profile of C. cibarius depended onthe area where the mushroom was harvested [30]. APolish-Chinese research revealed that some elementsdepend not only on the geographical location, butalso on anthropogenic factors. For example, theChernobyl disaster increased the cesium content inC. cibarius growing in Poland, compared to samplesfrom Yunnan [31].Blanching and pickling led to a 77–91% decreasein cadmium content in C. cibarius. Blanching offresh mushrooms decreased cadmium content by 11–36%, while in frozen mushrooms it fell by about 40%.A similar rate of cadmium reduction was observedafter blanching with drinking or deionized water for5–15 min. After pickling the blanched mushrooms indiluted vinegar marinade, cadmium dropped by 37–71% [32]. Convective or freeze drying also affectedthe aromatic composition and sensory qualities ofC. cibarius. Fresh and dried mushrooms contained39 volatile compounds in various concentrations, thelargest being 1-hexanol, 1-octene-3-ol, and 2-octene-1-ol [33, 34].Russian scientists proved that 20 min of thermaltreatment detoxifies heavy metals in mushrooms [35].American scientists found out that C. cibarius andMorchella esculenta have the lowest folate content(≤ 6 μg/100 g), compared to P. ostreatus (44.2 μg/100 g),B. edulis, L. edodes, Grifola frondosa, F. velutipes,A. bisporus (cream strain), A. bisporus “Portobello”, andUV-treated samples of A. bisporus [36].German scientists identified several taste-affectingC18-acetylenic acids in C. cibarius: (9Z,15E)-14,17,18-trihydroxy-9,15-octadecadien-12-ynoic acid, (9Z,15E)-14-oxo-9,15-octadecadien-12-ynoic acid, (10E,15E)-9-hydroxy-14-oxo-10,15-octadecadien-12-ynoic acid,(10E,15E)-9-hydroperoxy-14-oxo-10,15-octadecadien-12-ynoic acid, (10E,15E)-9,14-dioxo-10,15-octadecadien-12-ynoic acid, (9Z,15E)-14-oxo-9,15-octadecadien-12-ynoicacid methyl ester, (9Z,15E)-17(18)-epoxy-14-oxo-9,15-octadecadien-12-ynoic acid methyl ester, (10E,14Z)-9-hydroperoxy-10,14-octadecadien-12-ynoic acid [37].German and Swedish scientists studied the contentof sterols and vitamin D2 in wild and cultivatedCantharellus tubaeformis. Cultivated samples hada greater content of provitamin D2 (ergosterol) (4.0–5.0 mg/g) than wild mushrooms (1.7–3.5 mg/g).C. tubaeformis also contained ergosta-7,22-dienol,ergosta-5,7-dienol, and ergosta-7-enol. Wild C. tubaeformisproved to be a better source of vitamin D2 (0.7–2.2 μg/g) than cultivated mushrooms (< 0.1 μg/g).UV irradiation of sublimated C. tubaeformis led to aslight decrease in the content of ergosterol, while thecontent of vitamin D2 increased by nine times [38].Portuguese scientists discovered that C. cibarius,L. edodes, P. ostreatus, Craterellus cornucopioides, andLepista nuda contain insignificant amounts of selenium,compared to Boletus aestivalis, Boletus pinophilus,B. edulis, Boletus aereus, Boletus fragans, Boletusspretus, Marasmius oreades, A. bisporus “Portobello”,A. bisporus, and Russula cyanoxantha [39].Available sources reveal no information on thenutritional value of wild Russian C. cibarius, whileits nutritional value is known to depend on a greatnumber of factors, e.g. climatic zones, environmentalimpact, etc.The present research objective was to study thenutritional value of wild C. cibarius growing in WestSiberia, as well as the qualitative characteristics of semifinishedproducts from C. cibarius.STUDY OBJECTS AND METHODSThe research featured wild chanterelles(Cantharellus cibarius L.): fresh samples (≤ 4 h aftermycelium separation) and processed samples (boiled andsalted).The mushrooms were young, mature, and ofmedium maturity. The age was defined according to thediameter and shape of the cap, the state and color of thehymenophore, and the size and condition of the stem.The mushrooms were harvested in different districts ofthe Novosibirsk region in 1986–2018. The batch volumeswere determined according to standard procedures [5].237Bakaytis V.I. et al. Foods and Raw Materials, 2021, vol. 9, no. 2, pp. 234–243The species was established organoleptically [5]:the characteristics of the specimen had to meet therequirements specified in Fig. 1. The mushrooms alsomet the safety standards in terms of toxicity, pesticides,and radionuclides, namely the mushrooms compliedwith the Technical Regulation of Customs Union TR CU021/2011 “On food safety”.The samples of C. cibarius were tested for:– total protein content using dye amide black 10В [40];amino acid composition of proteins using anAAA-339M amino acid analyzer; total tryptophancontent – by spectrophotometric method developedat the Bakh Institute of Biochemistry; qualitativeanalysis of proteins – by calculating the coefficient ofdigestibility and comparable redundancy [41];– content of reducing sugars and trehalose was definedby the semi-micro Bertrand method [42]; mannit –by the iodine-metric method [43]; glycogen – afterextraction with trichloroacetic acid; hydrolysis – bythe semi-micro Bertrand method [42]; cellulose – bythe Pochinok method [44]; mucus – by the gravimetricmethod [45];– lipid content was defined according to the Bligh andDyer method [46]; fatty acid composition – usinga Hewlett Packard gas chromatograph HP 6890(USA); squalene – by high-performance gas-liquidchromatography in a liquid microcolumn chromatographMilichrom A-02 (Russia);– ash content was measured by ashing the sample at525 ± 25°С; ash weight was defined according to StateStandard 25555.4-91 “Fruit and vegetable products.Methods for determination of ash and alkalinity of totalash and water-soluble ash”;– ascorbic acid was measured by the titrimetric methodaccording to State Standard 24556-89 “Products of fruitsand vegetables processing. Methods for determination ofvitamin С”; thiamine, riboflavin, and niacin – by highlyefficient gas-liquid chromatography in a Milichrom A-02chromatograph according to State Standards 25999-83“Products of fruits and vegetables processing. Methodsof determination of vitamins B1 a nd В 2” and StateStandards R 50479-93 “Fruit and vegetable products.Method for determination of vitamin РР (niacin)content”;– content of minerals (potassium, sodium, calcium,magnesium, phosphorus, sulfur, iron, manganese,cobalt, zinc, copper, and nickel) was described by atomicabsorption in an air-acetylene flame using QUANT AFAequipment;– content of trypsin inhibitor – by the method developedby Gofman and Vaisblai [47];– sensory properties were described according to a100-point scale. The weighting factors for the indicatorswere as follows: appearance – 4; color – 3; consistency– 7; aroma – 6. Quality categories: excellent (90–100 points), very good (80–89 points), good (60–79 points), fair (40–59 points), and poor (≤ 39 points);– count of mesophilic aerobes and facultative anaerobeswas measured by cultivation on nutrient media withagar according to State Standard 10444.15-94 “Foodproducts. Methods for determination of quantity ofmesophilic aerobes and facultative anaerobes”;– chloride content was determined by the argentometricmethod according to State Standard 26186-84 “Fruitand vegetable products, meat and meat-vegetable cans.Methods for determination of chloride content”.RESULTS AND DISCUSSIONA long-term research revealed that the chemicalcomposition, and, consequently, the nutritional valueof chanterelles (Cantharellus cibarius L.) growing inthe Novosibirsk region was not affected by the climaticconditions over a number of years: the mass fractionof proteins was 3.6%; digestible carbohydrates – 1.8%;mass fraction of dietary fiber – 2.1%; mass fraction oflipids – 0.7%; mass fraction of ash – 1.2% [5].An adult needs eight amino acids: valine, isoleucine,leucine, lysine, methionine, threonine, tryptophan, andphenylalanine. Figure 2 shows that tryptophan proved tobe the limiting amino acid, while methionine + cystineappeared to be predominant.The amino acid score can be ranked as follows:methionine + cystine (147%) > phenylalanine +tyrosine (128%) > valine (120%) > threonine (119%) >lysine (109%) > isoleucine + leucine (107%). Humanbody can digest 60% of the amino acids in C. cibariusdue to the coefficient of digestibility and comparableredundancy. The coefficient of digestibility of theamino acid composition of the protein (0.607 CU)reflects the balance of essential amino acids in relationto the standard [41]. The indicator of comparableredundancy (22.2%) describes the total amount ofunused amino acids in an amount equivalent to theirpotentially digestible content in 100 g of the referenceprotein [41]. Therefore, C. cibarius is a potential sourceof methionine, phenylalanine, valine, and threonine.The amino acids are responsible for the specific aromaand taste: methionine, phenylalanine, tyrosine, valine,isoleucine, and leucine add bitterness while threonineadds sweetness [48].The qualitative composition of carbohydrates inC. cibarius is highly variable [49]. The carbohydratecomposition of C. cibarius is represented by1.5% mono- (glucose) and oligosaccharides (trehalose),Figure 2 Content of essential amino acids in Cantharelluscibarius, g/100 g of protein0.6 AU1.85 1.671.60 3.20.286 3.223.85 3.72 4.0688..23239.8170.0310.7110.4112.7014.030 2 4 6 8 10 12Isoleucine+leucineLysineMethionine+ cystinePhenylalanine+tyrosineThreonineValineTryptophanFAO / WHO scale In CibariusChanterelle (C. cibarius)CapGillsStemFleshSpores≤ 8–10 cm, flat, wide funnel shaped, with wavy margins, smooth;eggyolk-yellow (turns brown after processing)Thick, with branching veins, forked, descending to the stalk;the same color as the cap (turns brown after processing)Conical, almost cylindrical below the gills, tapering downwardsFirm, rubbery; white-yellow (turns brown after processing);fresh mushrooms have a sharp taste that disappears after boilingWhiteC. cibarius238Bakaytis V.I. et al. Foods and Raw Materials, 2021, vol. 9, no. 2, pp. 234–2430.3% polyols (mannit), 0.1% glycogen, 2% fiber, and0.8% mucus. Mono- and oligosaccharides, as wellas polyols, are responsible for the typical taste ofC. cibarius. This mushroom owes its physiologicalvalue due to trehalose. It consists of two moleculesof D-glucose, mannit, glycogen, insoluble fiber, andsoluble mucus. Trehalose and mannitol perform mainlya protective function in stress-induced situations.Glycogen performs the accumulative function;for example, it stores energy, which, if necessary,replenishes the lack of glucose. Insoluble fiber andbranched sulfated arabinoxylans perform the protectivefunction as they bind and remove toxic and radioactiveelements.The research revealed that 100 g of C. cibariuscontained about 3.6 g of lipids. Lipids define sensoryproperties of fresh and processed products and alsodetermine their stability during storage. Figure 3demonstrates that the lipids of C. cibarius include fattyacids with 14–24 carbon atoms in the carbon chain.The fatty acid composition of fresh C. cibariusis represented by the following fatty acids: linoleic(C18:2) – 62.2% of the total fatty acids; palmitic(C16:0) – 16.9%; oleic (C18:1) – 15.2%; stearic (C18:0) –4.4%; palmitoleic (C16:1) – 0.7%; pentadecanoic acid(C15:0) – 0.3%; and heptadecanoic (C17:0) – 0.2%.The samples revealed no myristic, arachidic, behenic,lignoceric, and eicosadienic fatty acids. The samplesalso demonstrated high biological effectiveness, sincethe amount of polyunsaturated acids was 62.2%;monounsaturated – 15.9%; saturated – 21.8%; theratio of polyunsaturated acids to saturated ones was2.9%. The obtained results were consistent with thedata published by Bengu, who conducted comparativestudies of cultivated and wild mushrooms in Turkey[50]. However, the content of unsaturated fatty acidsin C. cibarius should be taken into account duringprocessing since mushrooms are prone to oxidation.The lipids of C. cibarius contained squalene (C30H50),a hydrocarbon that is not only a mother substance insterol synthesis, but also possesses a high physiologicalactivity as it normalizes blood cholesterol, hasantioxidant properties, etc.The fresh samples contained a significant amount ofvital biologically active substances, such as vitamins,macro- and microelements, etc. [51].The fresh samples of C. cibarius were rich inascorbic acid (15.05–34.92 mg/100 g), thiamine (0.01–0.03 mg), riboflavin (0.09–0.37 mg) (Fig. 4), andniacin (13.0 mg). Niacin consisted of nicotinic acid andnicotinamide (Fig. 5), the amount of which was 9.94 and3.10 mg/100 g, respectively.Micro- and macroelement analysis of the samplesshowed a significant amount of potassium (450.0–622.2 mg/100 g), sodium (0.0–33.4 mg), calcium (4.0–8.9 mg), magnesium (7.0–7.8 mg), phosphorus (44.0–48.9 mg), sulfur (44.4 mg), iron (0.7–8.6 mg), manganese(0.31–0.55 mg), cobalt (0.03–0.08 mg), zinc (0.34–0.64 mg), copper (0.51 mg), and nickel (0.06 mg).The samples also demonstrated a trypsin inhibitor inthe amount of 0.44–0.67 mg/g, which blocks the activityof enzymes in the digestive tract and also reduces theabsorption of protein compounds.Fresh mushrooms are conditionally-live productsbecause of the ongoing irreversible biological andbiochemical processes as they consist mainly of waterFigure 3 Chromatogram of fatty acid compositionof Cantharellus cibariusFigure 4 Chromatogram of the riboflavin release area in Cantharellus cibarius1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 мин0.6 AU270nm1.85 1.671.60 2.012.333.20.286 3.223.85 3.72 4.064.641.3966..45086.977.4088..23239.059.439.8170.0310.7110.411111..1324 1111..5734 12.0012.3012.7013.4214.0314.6819.2220.07B20.6 AU270nm1.601.672.863.023.223.724.06РР(НК)РР(НА)0 2 4 6 8 10 12Isoleucine+leucineLysineMethionine+ cystinePhenylalanine+tyrosineThreonineValineTryptophanFAO / WHO scale In C. CibariusChanterelle (C. cibarius)CapGillsStemFleshSpores≤ 8–10 cm, flat, wide funnel shaped, with wavy margins, smooth;eggyolk-yellow (turns brown after processing)Thick, with branching veins, forked, descending to the stalk;the same color as the cap (turns brown after processing)Conical, almost cylindrical below the gills, tapering downwardsFirm, rubbery; white-yellow (turns brown after processing);fresh mushrooms have a sharp taste that disappears after boilingWhitemin239Bakaytis V.I. et al. Foods and Raw Materials, 2021, vol. 9, no. 2, pp. 234–243(about 89.1%), proteins, and carbohydrates. Hightemperature, relative humidity, and long-term storagespoil the sensory properties of mushrooms, release celljuice, etc. As a result, scientists have to define shelf lifefor each type of mushroom, before processing undercontrolled and unregulated conditions. Table 1 shows theresults of sensory evaluation of C. cibarius after 72 h ofstorage under different conditions.When harvested, the mushrooms were fresh,undamaged, with well-developed hymnephors, uniformin size, and the number of stems matched the numberof caps. After a while, some specimen became slightlywilted and/or crushed. After longer storage, the wiltingincreased, as did the number of crashed specimen.Eventually, all the mushrooms become wilted and slimyand demonstrated signs of tissue maceration.The uniform yellow color of the fresh mushroomsgradually became heterogeneous and then brownedslightly. The browning became more and morepronounced over time. The initial consistency was firmbut gradually turned semi-firm and soft. The smell ofthe fresh mushrooms was typical for C. cibarius andpronounced; over time, the smell began to disappearand became weakly expressed, insignificant, musty, andeven putrid.The optimal storage time for fresh C. cibarius was25 days at 0–2°C; ≤ 3 days at 5–10°C; ≤ 2 days at 15–20°C; and ≤ 1 day at 25–30°C.Fresh mushrooms are hardly ever consumed raw. Asa rule, they are served only after processing. Washingis the first procedure to prepare raw materials forprocessing. It removes impurities and microorganisms.Double washing in non-flowing water proved optimal forC. cibarius (Table 2).Boiling in salt water is one of the processingmethods for C. cibarius. The concentration of food saltin the finished product was 2.0–3.0%. After 5–10 min ofboiling, the mushrooms maintained their typical colorand aroma but did not retain the required tough-elasticconsistency (Table 3). When the boiling time exceeded15 min, the mushrooms developed atypical rubberyconsistency, smell, and browning.During boiling, C. cibarius underwent somechemical changes. After 10 min of boiling, watersolublecarbohydrates dropped by 50%, proteins –by 4%, ash – by 38%, riboflavin and nicotinic acid– by 34%. However, the content of fiber, glycogen,and nicotinamide increased by 1.5, 6.5, and 32.3%,respectively. Boiling triggered the extraction of freeamino acids, especially phenyalanine (63.9%) andaspartic acid (45.7%) (Table 4).Table 5 shows that boiling affected the contentof palmitic, stearic, and oleic acids: their losses were18.8, 9.1, and 1.3%, respectively. The content ofpolyunsaturated fatty acids increased by 7.4%, followingthe increase in linoleic acid.Boiled mushrooms were used to prepare semifinishedproducts with different salt content: lightlysalted– 3.5–6.0%, medium-salted – 7.0–1.0%, andstrong-salted – 25.0–30.0%. The salt penetration rateFigure 5 Chromatogram of the niacin release areain Cantharellus cibariusTable 1 Sensory properties of Cantharellus cibarius after 72 h of storage, depending on weighting factors, (n = 5)Indicator Storage temperature, °С0a 10a 20b 30bAppearance 18.4 ± 2.0 16.8 ± 1.6 11.2 ± 1.6 5.6 ± 2.0Color 13.2 ± 1.5 12.6 ± 1.2 6.6 ± 1.2 3.6 ± 1.2Consistency 33.6 ± 2.8 30.8 ± 3.4 15.4 ± 2.8 8.4 ± 2.8Aroma 26.4 ± 3.0 25.2 ± 2.4 12.0 ± 0.0 9.6 ± 2.9Total score 91.6 ± 4.7 85.2 ± 4.6 45.2 ± 3.4 27.2 ± 4.7Quality category excellent very good fair poora – relative humidity 80–90 %b – relative humidity 70–80 %1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 мин1.85 2.012.333.20.286 3.85 3.72 4.641.3966..45086.977.409.059.439.8170.0310.7110.411111..1324 1111..5734 12.0012.3012.7013.4214.0314.6819.2220.07B22 3 4 5 мин0.6 AU270nm1.601.671.852.012.332.863.023.223.723.854.064.394.61РР(НК)РР(НА)minTable 2 Effect of washing on the total microbial countof Cantharellus cibariusWashing conditions QMAFAnM,CFU/gEffectiveness,%Before washing (1.5 ± 1.1)×106 –After double washingin non-flowing water(2.1 ± 1.1)×105 86.0After washing in flowingwater(9.6 ± 2.8)×104 93.6240Bakaytis V.I. et al. Foods and Raw Materials, 2021, vol. 9, no. 2, pp. 234–243Table 5 Content of fatty acids in Cantharellus cibarius after10 min of boilingFatty acidContent, % totalFresh BoiledPentadecanoic 0.3 0.3Palmitic 16.9 13.0Heptadecanoic 0.2 0.2Stearic 4.4 4.0Palmitoleic 0.7 0.7Oleic 15.2 15.0Linoleic 62.2 66.8Total saturated fatty acids 21.8 17.5Sum of monounsaturated fatty acids 15.9 15.7Sum of polyunsaturated fatty acids 62.2 66.8Figure 6 Basic nutrients in the semi-finished product fromCantharellus cibarius, depending on the sodium chloridecontent, %from the brine at 10 ± 5°C made it possible to obtainready-to-use lightly-salted or medium-salted productsafter 10–15 days. Strong-salted mushrooms needed3-4 days at 25 ± 5°C with two or three replacementsof brine. As a result of diffusion processes, the semifinishedproducts lost some amount of water-solublesubstances (Fig. 6).The concentration of sodium chloride affectedthe amount of free amino acids, saturated andmonounsaturated fatty acids, riboflavin, nicotinic acid,and nicotinamide, which dropped to 25.0, 18.5, 50.8,37.5, 3.7 and 19.8%, respectively. The proportion ofpolyunsaturated fatty acids reached 20.3%.Lightly- and medium-salted semi-finished productsretained their quality characteristics for six months ofstorage at ≤ 25°C and a relative humidity of ≤ 75% inthe dark in hermetically sealed glass jars. Strong-saltedmushrooms retained their quality for 12 months underthe same conditions.At the beginning of storage, the salted semi-finishedproducts had microbial count of 2.6×103 to 4.5×103, e.g.micrococci, spore bacteria and bacteria without spores,and yeast. The number of microorganisms graduallyincreased, especially that of yeasts and molds, whichcaused a sour and/or musty odor, softening, whitish orgreen coating, etc. The number of thermophilic bacteriawith spores of the Clostridium butyricum kind, whichcaused a putrid odor and gas release.During storage, the protein content in the saltedsemi-finished products decreased gradually under theeffect of hay bacillus, mold, and butyric acid bacteria.The hydrolytic breakdown of protein increased theamount of free amino acids by 25–30% of the initialcontent.The content of saturated and monounsaturatedfatty acids increased by an average of 21 and 142%,Table 4 Content of amino acids in Cantharellus cibarius after10 min of boilingAmino acidContent, μg/gfresh boiledAspartic Acid 138.4 ± 10.2 75.1 ± 5.8Threonine 112.9 ± 9.5 78.0 ± 6.3Serine 83.0 ± 6.6 61.2 ± 4.9Glutamic Acid 127.3 ± 11.3 98.5 ± 7.6Proline 549.1 ± 38.6 421.2 ± 36.5Glycine 87.5 ± 6.1 83.6 ± 6.9Alanine 99.6 ± 8.9 103.5 ± 9.1Valine 121.8 ± 10.5 96.1 ± 8.2Methionine 8.9 ± 0.6 7.1 ± 0.5Isoleucine 73.1 ± 5.9 63.9 ± 5.7Isoleucine 127.3 ± 11.1 112.0 ± 10.9Tyrosine 77.5 ± 6.5 76.0 ± 5.7Phenylalanine 155.0 ± 13.9 55.9 ± 4.3Histidine 66.4 ± 5.5 40.6 ± 3.8Lysine 60.9 ± 5.9 63.6 ± 5.2Arginine 135.1 ± 10.8 93.1 ± 8.9Total 2023.8 1529.4Table 3 Sensory properties of Cantharellus cibarius after boiling, depending on weighting factors, (n = 5)Indicator Boiling time, min5 10 15 20Appearance 15.2 ± 1.6 13.6 ± 2.0 12.8 ± 1.6 10.4 ± 2.0Color 12.0 ± 0.0 11.4 ± 1.2 10.2 ± 1.5 6.6 ± 1.2Consistency 26.6 ± 2.8 23.8 ± 3.4 19.6 ± 2.8 14.0 ± 0.0Aroma 24.0 ± 0.0 20.4 ± 2.9 18.0 ± 0.0 14.4 ± 2.9Total score 77.8 ± 3.2 69.2 ± 5.1 60.6 ± 3.5 45.4 ± 3.7Quality category good good good fair241Bakaytis V.I. et al. Foods and Raw Materials, 2021, vol. 9, no. 2, pp. 234–243respectively, while the amount of polyunsaturatedacids decreased by 34%. These changes resulted fromoxidative and hydrolytic processes, e.g. under theeffect of mold and butyric acid bacteria, which wereresponsible for the typical mushroom smell.By the end of the shelf life, the salted semi-finishedproducts had almost no riboflavin left, and the amountof niacin dropped by 50%. No trypsin-inhibiting activitywas detected in the canned samples.CONCLUSIONIn the Novosibirsk Region of West Siberia,chanterelles (Cantharellus cibarius L.) are still harvestedin the wild, and no efforts are being made for theirindustrial cultivation. C. cibarius proved to be a goodsource of such nutrients as proteins, carbohydrates,lipids, vitamins, macro- and microelements, etc. Themushrooms contained a significant amount of aminoacids, e.g. methionine, phenylalanine, valine, threonine,etc., squalene, trypsin inhibitors, and other bioactivesubstances.The sensory evaluation revealed the optimal storagetime for C. cibarius in marketing centers, dependingon the temperature. The microbiological tests showedthat C. cibarius has to be double-washed in non-flowingwater before processing. The sensory evaluation showedthat boiled lightly-, medium-, and strong-salted semifinishedproducts from C. cibarius should be consumedwithin 15, 10, and 3 days after the end of fermentation,respectively. Further research into the nutritional valueof fresh and processed C. cibarius can improve thequality of mushroom products.CONTRIBUTIONV.I. Bakaytis supervised the research. O.V. Golub andYu.Yu. Miller performed the experiments, processed thedata, and wrote the manuscript.CONFLICT OF INTERESTThe authors declare that there is no conflict ofinterests regarding the publication of this article.