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The adsorption of a mixture of highly volatile compounds, vapors found in the equilibrium gas phase of natural fruits and berries, on thin films of adsorbents was studied using a multi-sensor gas analyzer “piezoelectronic nose”. Polyethylene glycol adipate, polyethylene glycol sebacate, polystyrene, dicyclohex-ane-18-crown-6 ether were used as sorbents. Changes in the composition of the equilibrium gas phase upon the formation of the aromatic composition of an agar matrix with natural ingredients and the storage and spoilage of the product were revealed. A test method allowing the detection the first signs of the microbiological spoilage of the product was developed to assess the drift in the aroma of jelly confectionery containing various natural fruits (orange, apple), berries (blueberry, blackberry, cowberry, cranberry, sour cherry), and lemon and orange peel. [ABSTRACT FROM AUTHOR]