{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,29]],"date-time":"2026-09-29T18:04:39Z","timestamp":1790705079853,"version":"4.1.0"},"reference-count":49,"publisher":"MDPI AG","issue":"20","license":[{"start":{"date-parts":[[2025,10,16]],"date-time":"2025-10-16T00:00:00Z","timestamp":1760572800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100005632","name":"National Centre for Research and Development","doi-asserted-by":"publisher","award":["LIDER\/44\/0228\/L-12\/20\/NCBR\/2021"],"award-info":[{"award-number":["LIDER\/44\/0228\/L-12\/20\/NCBR\/2021"]}],"id":[{"id":"10.13039\/501100005632","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100016247","name":"Wroc\u0142aw University of Environmental and Life Sciences","doi-asserted-by":"crossref","id":[{"id":"10.13039\/100016247","id-type":"DOI","asserted-by":"crossref"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Vanillin is the compound widely used in the food industry as a flavoring agent. Currently, chemically synthesized vanillin provides the majority of the world\u2019s supply. Due to the increase in consumer awareness, there is a change in preferences towards natural food additives. The main goal of this research was to obtain vanillin through Solid-State Fermentation on agri-food by-products such as brewer\u2019s spent grain, wheat bran, and linseed oil cake. A specially designed SSF culture single-use bag bioreactor made of a poliamide-6 foil sleeve was used to conduct the process on a bench-scale (600 g of dry medium). After extraction and purification, obtained vanillin samples were subjected to sensory analysis to determine whether the origin of microbiologically obtained vanillin affects its aromatic properties. The panelists assessed that the extracts obtained from the cultures of P. chrysosporium CBS246.84 and F. culmorum MUT5855 proved to be attractive flavors as they showed more attractive sensory properties than synthetic vanillin and were comparable to commercially available vanilla bean extract. This is the first study to include sensory analysis of vanillin obtained biotechnologically by the SSF method.<\/jats:p>","DOI":"10.3390\/molecules30204109","type":"journal-article","created":{"date-parts":[[2025,10,17]],"date-time":"2025-10-17T07:33:50Z","timestamp":1760686430000},"page":"4109","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Sensory Evaluation of Vanillin Obtained by Fungi in the Solid-State Fermentation from Agri-Food Industry By-Products"],"prefix":"10.3390","volume":"30","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-7088-2473","authenticated-orcid":false,"given":"Ewa","family":"Szczepa\u0144ska","sequence":"first","affiliation":[{"name":"Department of Food Chemistry and Biocatalysis, Wroc\u0142aw University of Environmental and Life Sciences, Norwida 25, 50-375 Wroclaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8423-7296","authenticated-orcid":false,"given":"Jacek","family":"\u0141yczko","sequence":"additional","affiliation":[{"name":"Department of Food Chemistry and Biocatalysis, Wroc\u0142aw University of Environmental and Life Sciences, Norwida 25, 50-375 Wroclaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6156-5820","authenticated-orcid":false,"given":"Teresa","family":"Olejniczak","sequence":"additional","affiliation":[{"name":"Department of Food Chemistry and Biocatalysis, Wroc\u0142aw University of Environmental and Life Sciences, Norwida 25, 50-375 Wroclaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,10,16]]},"reference":[{"key":"ref_1","first-page":"100055","article-title":"Vanillin: A Food Additive with Multiple Biological Activities","volume":"5","author":"Olatunde","year":"2022","journal-title":"Eur. 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